KAJIAN PENGEMBANGAN SISTEM MIKROENKAPSULASI UNTUK PENINGKATAN STABILITAS VITAMIN C

Raisha Az Zahra

doi:10.29313/jiff.v5i2.9878

KAJIAN PENGEMBANGAN SISTEM MIKROENKAPSULASI UNTUK PENINGKATAN STABILITAS VITAMIN C

Raisha Az Zahra

Abstract

Vitamin c merupakan vitamin esensial yang mudah terdegradasi akibat oksigen, temperatur, cahaya, pH, serta panas sehingga dapat berpengaruh terhadap kestabilannya ketika akan dirancang sebagai produk makanan, farmasi, dan kosmetika. Enkapsulasi merupakan salah satu pengembangan teknologi yang diketahui mampu meningkatkan stabilitas zat aktif yang rentan mengalami ketidakstabilan. Kajian ini bertujuan untuk mengetahui pengembangan agen pengenkapsulasi serta faktor yang dapat meningkatkan kestabilan pada sistem enkapsulasi vitamin c pada suhu dan waktu tertentu. Kajian ini berbasis systematic literature review dengan melakukan pengkajian artikel yang diperoleh dari database dengan reputasi baik yang memenuhi kriteria inklusi dan eksklusi yang telah ditetapkan. Hasil kajian menunjukkan bahwa teknik enkapsulasi yang sering digunakan adalah spray drying. Selain itu, proses enkapsulasi dengan menggunakan teknik dan agen pengenkapsulasi yang berbeda dapat meningkatkan stabilitas vitamin c yang ditandai dengan nilai pengujian stabilitas penyimpanan serta efisiensi enkapsulasi yang tinggi. Agen pengenkapsulasi yang memberikan nilai efisiensi enkapsulasi tertinggi adalah gelatin dan gom arab senilai 98%. Selain itu, agen pengenkapsulasi yang memberikan stabilitas kadar vitamin c pada suhu 20-25ºC selama 30 hari adalah minyak palem, air suling, dan surfaktan polivinil alcohol dalam Solid Lipid Microcapsules (SLMs) sebesar 97,62±08%. Keberhasilan sistem enkapsulasi dalam memberikan stabilitas terhadap vitamin c dapat dikaji melalui nilai polidispersitas, morfologi, kurva distribusi ukuran partikel, serta penambahan eksipien tambahan. Dari hasil kajian dapat disimpulkan bahwa pengembangan vitamin c dengan sistem enkapsulasi potensial untuk meningkatkan stabilitas vitamin c sehingga waktu simpan dapat ditingkatkan.

Keywords

enkapsulasi; vitamin c; systematic literature review

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DOI: https://doi.org/10.29313/jiff.v5i2.9878