STERILIZATION AND CONCENTRATION OF FUNCTIONAL FROM INDONESIA LOCAL MATERIALS WITH MEMBRANE TECHNOLOGY

• Main Author: Meutia, Fahliza
• Format: Theses
• Language: Indonesia
• Subjects: Teknik kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/74306
• Institution: Institut Teknologi Bandung

Indonesia has abundant biodiversity, one of which is spices. Spices can be used as a functional food. Functional food is processed food that contains beneficial components to improve certain physiological functions and prevent disease. Functional drinks from "glucodiab drink" made from Java tea, sappan wood, ginger, Curcuma xanthorriza, and lime can stabilize blood sugar levels by accelerating the release of glucose which can be consumed by people with diabetes mellitus. However, the functional drink "glucodiab drink" has microbes that cause the shelf life of this product not durable and use a thermal process that reduces the content of bioactive compounds contained. Therefore, innovation is needed with a sterilization and concentration process to improve the quality of "glucodiab drink" functional drink products. Membrane technology can be an option for the sterilization and concentration process of functional drinks. Sterilization is a process to eliminate microorganisms in foodstuffs, to extend product shelf life, food safety and prevent physicochemical changes in products. Microfiltration membrane (MF) is used for the sterilization process because it can remove a number of microorganisms contained in a medium. MF has the advantages of low energy consumption, high separation efficiency, easy operation, high productivity, no phase transition, and no use of additional solvents. The concentrating process can be done using membrane distillation (MD). Membrane distillation uses the principle of a non-isothermal separation process through hydrophobic membrane pores with micro size and the thrust force in the form of solution vapor pressure on the feed side. The MD configuration used is osmotic membrane distillation (OMD). In OMD, the operating temperature must be maintained so that the quality of the product does not decrease. Temperature polarization and concentration polarization occur in OMD. Temperature polarization occurs due to the temperature difference between the membrane face and the feed and draw solution phases. Concentration polarization occurs when the concentration of feed or draw solution at the face of the membrane is higher than in the bulk phase. Concentration polarization can cause fouling. Fouling is the buildup of substances in the membrane pores that hinder the water vapor transfer process. Temperature polarization, concentration and fouling are problems that occur in the OMD concentration process. To review the quality of the functional drink product "glucodiab drink", total phenolic, antioxidant activity, antihyperglycemic activity, TPC, TDS, and pH were analyzed. Based on the MF results, it was found that the flux decreased by 90% (Curcuma xanthorriza), 75% (ginger), 60% (lime), 65% (Java tea), and 64% (sappan wood) during the process because some of the compounds contained were retained in the sterilization process. Compounds that are organic impurities are pectin in Curcuma xanthorriza, starch, tannins, flavonoids, and gingerol in ginger, saponins and naringin in lime obtained from the results of characterization with SEM-EDS. Antihyperglycemic activity was obtained to see the % inhibition of functional beverage ingredients that have health effects for consumers. Sappan wood MF extract obtained the highest % inhibition at 84% and the lowest at temulawak MF extract at 1.74%. OMD results obtained that total phenolic and antioxidant activity increased due to the reduction of water content in functional beverage ingredients so that the process of concentrating and increasing nutrients in these ingredients occurs. The flux reduction obtained in the OMD results was 45% (Curcuma xanthorriza), 67% (ginger), 65% (lime), 20% (Java tea), and 5% (sappan wood). The concentrations of concentrated results of the OMD operation obtained concentration factors of 1.15; 1.13; 1.10; 1.24; and 1.24 for ginger, lime, Curcuma xanthorriza, Java tea, and sappan wood, respectively. The active compounds obtained with a concentration factor of 10% decrease compared to the extract results in the sterilization process.