Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin

  • Putu Dwi Ariyanti Lestari Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
  • Luh Putu Wrasiati Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
  • Ni Putu Suwariani Dosen Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud

Abstract

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61.


Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.

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Published
2019-12-23
How to Cite
ARIYANTI LESTARI, Putu Dwi; WRASIATI, Luh Putu; SUWARIANI, Ni Putu. Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin. JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI, [S.l.], v. 7, n. 4, p. 509-520, dec. 2019. ISSN 2503-488X. Available at: <https://ojs.unud.ac.id/index.php/jtip/article/view/54110>. Date accessed: 17 jan. 2021. doi: https://doi.org/10.24843/JRMA.2019.v07.i04.p03.
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Articles

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