KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA PERLAKUAN ENKAPSULAN GELATIN DAN MALTODEKSTRIN

Main Article Content

Ida Bagus Yogaswara Ni Made Wartini Luh Putu Wrasiati

Abstract

Pandanus fruit can be processed into a natural dye containing carotenoids by extraction and encapsulation. The aims of this study were to know the characteristic encapsulation of pandanus fruit ekstract product.. The experiments in this study used a single factor Randomized Block Design. The factors are the ratio of gelatin and maltodextrin (1: 1), (1: 1,5), (1: 2), (1: 2,5), and (1: 3). The results showed that the comparative factor of gelatin and maltodextrin had significant effect (P <0.01) moisture content, total carotenoid, surface carotenoid, efficiency of encapsulation and solubility. Characteristic of pandanus extract encapsulation with ratio gelatin and maltodextrin had moisture 6,31 - 6,79%, total carotenoid 895,08 - 1336,84 mg / 100g, surface carotenoid 468,79 - 715,94 mg / 100g, efficiency of encapsulation 19,99 - 64,93%, and solubility 77,93 - 86,37%.


Key words: pandanus fruit extract, gelatin, maltodextrin, encapsulation.

Downloads

Download data is not yet available.

Article Details

How to Cite
YOGASWARA, Ida Bagus; WARTINI, Ni Made; WRASIATI, Luh Putu. KARAKTERISTIK ENKAPSULAT EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA PERLAKUAN ENKAPSULAN GELATIN DAN MALTODEKSTRIN. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 5, n. 4, p. 31-40, nov. 2017. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/35544>. Date accessed: 02 nov. 2024.
Section
Articles

Most read articles by the same author(s)

1 2 > >>