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

  • Ida Bagus Yogaswara Mahasiswa Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud
  • Ni Made Wartini Dosen Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud
  • Luh Putu Wrasiati Dosen Jurusan Teknologi Industri Pertanian, Fakultas Teknologi Pertanian Unud

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.

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Published
2017-11-16
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: 19 oct. 2021.
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Articles

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