KINETIKA DEGRADASI OLEORESIN PALA BANDA(Myristica fragrans Houtt) YANG DI MIKROENKAPSULASI

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, safrole, and elemicin. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem was the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate nutmeg flavor intensity and the physicochemical properties of oleoresin with respect to the sensory, degradation of color as well as degradation of myristicin, elemicin and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. Microencapsulated oleoresin was stored in dark glass bottles at a different temperature, 30°C, 40°C, 50°C, 60°C, and 70° C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. Samples color, the content of myristicin, elemicin and safrole, as well as organoleptic characteristic were analyzed. Organoleptic analysis was performed (i) the determination of absolute and the terminal threshold, and panelist training, and (ii) evaluation of nutmeg flavor intensity. The involved panelists in the organoleptic test were 23 people, namely 15 female panelists and 8 male panelists. The results showed that the determination of absolute and terminal threshold of the encapsulated nutmeg oleoresin were 0.0154 % and 6 %. From the 4 times panelists training, there were only seven panelists that were consistent. Nutmeg flavor intensity decreased at the beginning of the storage period and the subsequently the intensity of the nutmeg aroma was relative stable. The encapsulated nutmeg oleoresin color changes, in which the magnitude of the activation energy for the whiteness was 10.27 kJ / mol.K. Myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, safrole and elemicin were 2.21 kJ / mol.K, 2.71 kJ / mol.K and 3.22 kJ / mol.K, respectively.