This research was aimed to produce anti-diabetic instant drink from bitter melon extract through spray drying process

SPRAY DRYING PROCESS FOR BITTER MELON (Momordica charantia) EXTRACT TO PRODUCE INSTANT ANTI-DIABETIC

DRINK

By Maria Yunita

A Bachelor’s Thesis Submitted to the Faculty of

LIFE SCIENCES

in partial fulfillment of the requirements for the Degree of

BACHELOR OF SCIENCE

WITH A MAJOR IN FOOD TECHNOLOGY

SWISS GERMAN UNIVERSITY EduTown BSDCity

Tangerang – 15339 Island of Java, Indonesia

Revision after the Thesis Defense on 12 August 2010

STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, not material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

_______________________________________ ________________

Maria Yunita Date

Approved by:

________________________________________ __________________

Tutun Nugraha, PhD, Advisor Date

________________________________________ __________________

Ir. Abdullah Muzi Marpaung, Co-Advisor Date

______________________________________ _________________

Chairman of the Examination Steering Committee Date

ABSTRACT

SPRAY DRYING PROCESS FOR BITTER MELON (Momordica charantia) EXTRACT TO PRODUCE INSTANT ANTI-DIABETIC DRINK

By

Maria Yunita

SWISS GERMAN UNIVERSITY Bumi Serpong Damai

Tutun Nugraha, PhD, Thesis Advisor Ir. Abdullah Muzi Marpaung, Thesis Co-advisor

Diabetes mellitus is a serious illness faced by many people including in Indonesia. Inhibitor of α-Glucosidase enzyme is one way to control blood glucose level in the human body.

Momordica charantia or bitter melon which also known as paria, has long been used to treat

diabetics due to its hypoglycaemic properties as it serves as α-glucosidase inhibitor. This research was aimed to produce anti-diabetic instant drink from bitter melon extract through spray drying process. Prior to spray drying, the dried bitter melon was extracted using 50%

ethanol as solvent. The parameter used was the activity of the extract as inhibitor to α- glucosidase enzyme. The higher the inhibition activity, the more hypoglycaemic it was. This research had successfully produced an anti-diabetic instant drink from bitter melon extract with IC50to α-glucosidase enzyme of 0.20 g/ml.

Keywords: Bitter melon, Momordica charantia, spray drying, anti-diabetic

DEDICATION

I dedicate this thesis to my beloved parents, brother and sisters, for they always support me through my ups and downs.

ACKNOWLEDGEMENTS

I could never give enough thanks to everyone who has helped and advised me throughout the making of this thesis. Without all of them and their support, I could never reach the completion of this thesis.

I owe my deepest gratitude to my great and only God, Jesus Christ, for only with His continuous blessing and love, I have been able to finish this thesis. I would also like to thank all members of BM Family: my beloved parents and my annoying yet caring sisters and brother. It is only with their encouragement and support, I have been able to survive my hardest time in making this thesis.

To Mr. Tutun Nugraha and Mr. A. Muzi Marpaung, I could never thank you enough for the advice, patience, motivation, enthusiasm, and immense knowledge from the pre-thesis stage to the final completion stage, also your understanding when I was depressed enough through my darkest time. To Tabligh Permana, I could never show how thankful I am for every help you gave, especially for your patience in setting all the distillation equipments I needed back then, every advice you gave, your permission to use chemistry lab including every tools inside quite intense, every song you sang, especially the “happy birthday” song, helping me slicing the bitter melon and for everything happened in chemistry lab in these several months. To Mr. Dede K. Saputra, for every information you provided, and for your permission to use the oven through your busiest time.

To my friends: Elainne Kesuma, Remalya Rira, Santika Purwasari, Leonny Agustina, Anindyaningrum Chrisant Rystiasih, Rettyana Ayuputri, Widhi Nugraha Sutejo, Hendy Kusnadi, Harvianto Siman Santosa, Herbert Raditya, Yessy Natalia Lauwa, Angeline Vania, Fidelia Theodora, Nadia Karlina, Yestine Yuliantina, Fransiska Apriliani, Angeline Tanudjaja, Denny Dharmeswara, and Gerianto Wijaya, thank you for standing by me through the ‘nadir point’ of my life. Special thanks to: Widhi Nugraha Sutejo for every help you made by bringing the vacuum pump up and down

1^st to 4^th floor and setting it up, for breaking my slicer but also help slicing the bitter melon manually and for your ‘Nuansa Bening’ song every single day of my thesis progress; Hendy Kusnadi, Kezia Hendardy, Yosefina Jingga, Fitri Muzakie, Elainne Kesuma, Leonny Agustina, Rettyana Ayuputri, for your help slicing and grinding my bitter melon. Without your tremendous support and help, I would have never made it to the finish line.

Finally, to the readers of this thesis, I hope that this thesis can be useful for you. I also strongly hope that this thesis can further encourage discussion among our peers and to enhance further knowledge about the subject. I would like to apologize for any error that occurs in this thesis. Your comments, suggestions, and criticisms are deeply appreciated.

BSD, July 2010

Maria Yunita

TABLE OF CONTENT

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 4

ACKNOWLEDGEMENTS ... 5

TABLE OF CONTENT ... 7

LIST OF TABLES ... 10

LIST OF FIGURES ... 11

LIST OF APPENDICES ... 13

CHAPTER 1 – INTRODUCTION ... 15

1.1 Background of Research ...15

1.2 Objective of Research ...16

1.3 Research Problem ...16

1.4 Significance of Research ...16

1.5 Scope of Research ...17

CHAPTER 2 – LITERATURE REVIEW ... 18

2.1 Diabetes Mellitus ...18

2.2 Bitter Melon ...19

2.2.1 α-Glucosidase Inhibitor ...21

2.2.2 α-Glucosidase Enzyme Inhibition Analysis ...22

2.3 Extraction Process ...23

2.4 Centrifugation ...25

2.5 Distillation Process ...25

2.6 Lecithin ...26

2.7 Spray Drying Process ...27

2.8 Maltodextrin ...29

2.9 Ultraviolet-visible Spectrophotometer ...31

2.10 Fourier Transform Infra Red (Thermo Nicolet Corporation 2001) ...31

CHAPTER 3 – METHODOLOGY ... 33

3.1 Time and Venue ...33

3.2 Research Methodology ...33

3.2.1 Laboratory Research ...33

3.2.2 Literature Study ...33

3.3 Materials and Equipments ...34

3.3.1 Raw Materials ...34

3.3.2 Equipment ...34

3.3.3 Chemicals ...34

3.4 Research Design ...35

3.4.1 Extraction Process ...35

3.4.2 Spray Drying Process (BÜCHI 1997) ...38

3.4.3 Addition of Flavor ...39

3.4.4 Alpha-Glucosidase Enzyme Inhibition Analysis ...39

3.4.5 Moisture Content Analysis ...41

3.4.6 Total Solid Analysis ...41

3.4.7 Solubility Test ...41

3.4.8 Fourier Transform Infra Red ...41

3.4.9 Sensory Analysis (Bower 2009) ...42

3.4.10 Statistical Analysis ...43

CHAPTER 4 – RESULTS AND DISCUSSIONS... 44

4.1 Bitter Melon Extraction ...44

4.1.1 α-Glucosidase Inhibition Analysis to Determine the Best Solvent Concentration ...48

4.2. Spray Drying ...50

4.2.1 Water Content Analysis ...51

4.2.2 Solubility Analysis ...52

4.2.3 Total Solid Analysis ...52

4.2.4 α-Glucosidase Inhibition Analysis to Evaluate Hypoglycaemic Property of the Final Product ...52

4.3 Addition of Flavor ...55

4.3.1 α-Glucosidase Inhibition Analysis to Evaluate the Effect of Addition of Flavors ...56

4.4 Sensory Analysis ...57

4.4.1 Appearance ...58

4.4.2 Aroma ...59

4.4.3 Taste ...59

4.4.4 Overall Acceptance ...59

4.5. Fourier Transform Infra Red (FTIR) Analysis ...60

CHAPTER 5 – CONCLUSION AND RECOMMENDATIONS ... 61

5. 1 Conclusion ...61

5.2 Recommendations ...62

GLOSSARY ... 63

REFERENCES ... 65

APPENDICES ... 70

CURRICULUM VITAE ... 89