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Effect of temperature in the encapsulation of temulawak extract with yeast Saccharomyces cereviceae

Curcumin is a component of natural ingredients derived from extracts of temulawak (Curcuma xanthorrhiza ROBX.). Temulawak extract encapsulation was done by using pure culture yeast of Saccharomyces cerevisiae. The purpose of this research is to determine the influence of temperature to temulawaki extract encapsulation yield and efficiency. Encapsulation was done with the curcumin:yeast ratio of 1:3 and the variation of temperature encapsulation at 35°C, 45°C, and 55°C. The results show that temperature affects the efficiency and yield of temulawak extract encapsulation. The largest encapsulation efficiency value is obtained at 45°C, whereas the smallest encapsulation efficiency value is obtained at 35°C. The largest encapsulation yield value is obtained at 45°C, whereas the smallest encapsulation yield value is obtained at 35°C. The analysis of micr°Capsules using fluorescence microscopy detects curcumin in the micr°Capsules.