Josopandojo, Blandina M. and Puteri, Maria Dewi P. T. Gunawan and Widiputri, Diah Indriani (2016) Development Of Food Ingredients With Antidiabetic Activities From Lemongrass (Cymbopogon Citratus). Bachelor thesis, Swiss German University.

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Abstract

Previous study in screening of Indonesian traditional plants potentially containing antidiabetic activity resulted in the finding of Cymbopogon citratus potencies for further development due to its high activity of Sucrase Inhibition (SI) and thermal stable properties. The aim of this study was to develop ingredient (powder) with an antidiabetic activities which are SI and alpha-amylase inhibitor (AAI). To achieve this, there are several stages include in this study. First stage was optimization yield of extraction. Aqueous extraction at 70 0 C, in 40 minutes, with ratio 3:10 and using stirrer was produce the highest total soluble solid (2.0%). Second stage was encapsulating agent selection in order to find the best filler for heat protection during spry dry process. It was shown that 100% maltodextrin was able to protect > 87% the activity of the extract. Prior spray dry SI and AAI activity were 100% and 82% while after spray dry were 78% and 77%. The last stage was shelf life analysis and it was found that 50% SI activity will remain more than 1 year at 25°C and 5°C (14.20 and 399.36 months) while for AAI will remain more than 1 year at 27°C, 25°C and 5°C (18.61, 20.56, 1139.22 months).

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Alpha-Amylase Inhibitor; Alpha-Glucosidase Inhibitor; Cymbopogon Citratus; Encapsulating Agent; Extraction
Subjects:	Q Science > QK Botany > QK495 Lemongrass R Medicine > RC Internal medicine > RC660 Diabetes T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	29 Sep 2020 03:02
Last Modified:	29 Sep 2020 03:02
URI:	http://repository.sgu.ac.id/id/eprint/883

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