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PULUNG-26 MARET-FIX.docx 0.11% CALVIN-TUGAS TAPE-2 APRIL.doc 0.11% Kintika-Taufiq Kurniawan.docx 0.11% Katherine Kristalia-KP-15 MEI.docx 0.11% William Krisriandi 14i10094.docx 0.11% Food Bioprocess Techno...

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The usage of natural colorants in the food industry keeps increasing due to their health-promoting abilities. Natural ingredients that have the potential to be developed into natural colorants are red cabbage (Brassica oleraceavar. capitate f. rubra) and butterfly pea flower (Clitoria ternatea). These two ingredients have a high anthocyanin pigment content, but this pigment is easily degraded by heat and pH.Encapsulation process using maltodextrin and soy protein isolates were expected to be able to maintain the anthocyanin stability. This research aimed to study the effects of encapsulant types (maltodextrin and soy protein isolates) and concentration (55, 10%, 15%) on the physical and chemical characteristics of natural colorant powder from red cabbage and butterfly pea flower. Water content, total anthocyanin content, solubility, and thermal stability at temperature 30oC, 60oC, 100oC were tested. Results showed that the usage of maltodextrin as an encapsulant tends to produce a purplish powder while soy protein isolate tends to produce powder with bluish color. Increasing concentration of maltodextrin caused not only a decrease on the total anthocyanin content and antioxidant activity, but also an increase on yield, lightness, color intensity and solubility. Meanwhile, increasing concentration of soy protein isolates caused an increase on yield, and blue color intensity, however it also caused a decrease on the anthocyanin content, antioxidant activity, lightness and solubility. Overall, natural colorant powder made using 5% maltodextrin showed optimum protection on the anthocyanin.