Optimization of Crystallization Process Condition of Nutmeg Seed Oleoresin

Department of Food Technology, Faculty of Agricultural Technology, Soegijapranata Catholic University, Semarang 50234, Indonesia

^* Corresponding author: kristina@unika.ac.id

Abstract

Nutmeg (Myristica fragrans Houtt) is a native spice from Indonesia. It contains oleoresin which has a unique aroma. Extraction of nutmeg seed oleoresin is carried out by ultrasound assisted extraction (UAE). The shelf life of nutmeg seed oleoresin can be extended by microencapsulation which is conducted by crystallization using sucrose as coating material. This study was aimed to optimize the crystallization condition process of nutmeg seed oleoresin. The formulation used were nutmeg seed oleoresin (5 gram, 10 gram, 15 gram), sucrose (30 gram, 35 gram, 40 gram), and water (15 gram, 20 gram, 25 gram). Physicochemical characteristics measured were moisture content, water activity (a_w), color, total oil, surface oil, trapped oil, and antioxidant activity. Optimization of process conditions were analyzed by Response Surface Method. The results showed that nutmeg seed oleoresin (13.266 gram), sucrose (35.047 gram) and water (20.019 gram) produced the optimum antioxidant activity of microencapsulated oleoresin. Furthermore, the application of nutmeg seed oleoresin (11.088 gram), sucrose (36.381 gram) and water (19.331 gram) resulted in the optimum trapped oil percentage of microencapsulated oleoresin. These methods can be applied to produce nutmeg seed oleoresin powder which then could be used as spices and beverage ingredient.