Development of Bitter Melon (Momordica charantia) Microcapsule Using Maltodextrin and Gum Arabic as Coating by Spray Drying Method

摘要

Bitter melon is a vine that is easy to be grown and can be used as a vegetables or for treatment. However, bitter melon’s fruit has a weakness because its bitter taste. This study aims to overcome the bitter problem by microencapsulation method. Microcapsule of bitter melon extractis made by spray drying method using maltodextrin DE-18 and gum arabic as coating polymers. Bitter melon microcapsules were formulated with 3 variation of bitter melon concentration (28.57%; 37.5%; and 50%). The viscosity result of formula solutions indicated that the formula had viscositybelow 300 cps so it can be used in spray drying method. The morphological test result showed that the three microcapsule formulas are round but not perfectly spheris or have concave on the surface. The particle size distribution test result is microcapsule diameter in the range 12,72±7,16to 14,69±7,92 nm. Water content in bitter melon microcapsules range from 2,89±0,03% to 3,59±0,03%. Result of bitter taste test showed a difference in bitter taste standard and three formulas of bitter melon microcapsules. Bitter melon microcapsules that use maltodextrinand gum arabic as coatings can mask the bitter taste of bitter melon extract, which Formula 2 is the best at masking bitter taste.