Berdasarkan hasil penelitian di atas, maka disarankan untuk dilakukan penelitian lanjutan menentukan kapasitas penkapsulan oleoresin lada hitam dan optimasi kondisi proses pengeringan metode spray drying. Disarankan juga untuk dilakukan penelitian dengan pengukuran umur simpan mikrokapsul dengan berbagai jenis kemasan.
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Lampiran 1. Perhitungan komposisi bahan mikrokapsul untuk penelitian pendahuluan Perlakuan Bahan Pengkapsul Oleoresin (%) Protein (%) Maltodekstrin (%) Akuades
(%) Susu skim 1% 0,1 9,9 89 1 2% 0,2 9,8 89 1 3% 0,3 9,7 89 1 Tepung kedelai 1% 0,1 9,9 89 1 2% 0,2 9,8 89 1 3% 0,3 9,7 89 1 Tepung kacang hijau 1% 0,1 9,9 89 1 2% 0,2 9,8 89 1 3% 0,3 9,7 89 1 Keterangan :
Perhitungan persentase bahan diatas berdasarkan total emulsi
Kadar protein susu skim : 22,84% kadar pati susu skim : 4,88% Kadar protein tepung kedelai : 38,25% kadar pati tepung kedelai : 13,27% Kadar protein tepung kacang hijau : 22,32% kadar pati tepung kacang hijau : 25,08% Kadar protein natrium kaseinat : 91,0%
Lampiran 2. Hasil Penelitian Pendahuluan