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SRP. 2020; 11(10): 715-721

Optimization Of Microencapsulation Process Of Green Coffee Extract With Spray Drying Method As A Dietary Supplement

Dodyk Pranowo, Claudia Gadizza Perdani, Tiara Ayu Prihardhini, Susinggih Wijana, Ahmad Syihab Fahmi QMR, Defrian Marza Arisandi.


Green coffee beans are coffee that has been peeled but does not roasted and contains a lot of chlorogenic acids which is useful for weight loss. The microencapsulation process uses the spray drying method using maltodextrin as a coating material and skimmed milk as a protein ingredient. This study was aimed to determine the percentage of maltodextrin and optimal skim milk to produce dietary supplement and also to find out the quality of dietary supplement obtained. The results of the study of an optimal percentage of maltodextrin and combined skim milk which was 8.61% and 3.22% respectively obtained total phenol 58.75 mg GAE / g with an accuracy of 93.10% and IC50 65.10 ppm with an accuracy of 95.76% . Dietary supplement products on the market contain total phenol of 57.52 mg GAE / g and IC50 87.65 ppm. Comparison with other products shows that the results of dietary supplements produced by microencapsulation have better quality than commercial dietary supplements.

Key words: Green Coffee Bean, Maltodextrin, Spray Drying, Dietary, Supplement, Skimmed Milk

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