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Pengaruh Konsentrasi Kolesterol Terhadap Efisiensi Enkapsulasi Vitamin C Dan Beta Karoten Dalam Liposom Wijen (Sesamum Indicum L.)
ABSTRAK
Pada penelitian ini liposom biji wijen digunakan untuk mengenkapsulasi vitamin C dan beta karoten secara bersamaan dengan penambahan kolesterol . Efisiensi enkapsulasi vitamin C dalam liposom wijen yang mengandung beta karoten adalah 77%. Penambahan kolesterol meningkatkan efisiensi enkapsulasi. Efisiensi enkapsulasi yang tertinggi pada penambahan kolesterol 20% yaitu 89%. Efisiensi enkapsulasi beta karoten tertinggi yaitu tanpa adanya kolesterol yaitu sebesar 78%. Kolesterol meningkatkan efisiensi enkapsulasi vitamin C, akan tetapi menurunkan enkapsulasi beta karoten. Penurunan efisiensi enkapsulasi beta karoten tersebut disebabkan adanya persaingan antara kolesterol dan beta karoten untuk berada dalam membran bilayer liposom.
Kata Kunci : Liposom Wijen, Kolesterol, Vitamin C, Beta Karoten, Efisiensi Enkapsulasi
ABSTRACT
In this study sesame liposomes were used to encapsulate both vitamin C and beta-carotene en bloc. Liposomes were also prepared with addition of cholesterol. The encapsulation efficiency of sesame liposomes for vitamin C in the present of beta-carotene was 77%. Addition of cholesterol increased the encapsulation efficiency. The highest was 89% obtained in liposomes with 20% cholesterol. Contrary to that the highest beta-carotene encapsulation efficiency, 78%, was found in the sesame liposomes prepared without cholesterol. It seemed cholesterol increased the efficiency of vitamin C encapsulation, but decrease the efficiency of beta-carotene encapsulation. The decrease in beta-carotene encapsulation efficiency is possibly due to competition between cholesterol and beta-carotene to reside in the liposomal bilayer membrane.
Keywords : Sesame liposomes, Cholesterol, Vitamin C, Beta carotene, Efficiency Encapsulation
1404C17IV | 541,3 HER p | Perpustakaan FSM Undip (Referensi) | Tersedia |
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