Pengaruh Perbandingan Maltodekstrin-Karagenan dan Konsentrasi Enkapsulan Terhadap Karakteristik Enkapsulat Ekstrak Pewarna Daun Singkong

Abstract

Daun singkong merupakan hasil samping dari pengolahan ubi kayu dengan produksi daun segar mencapai 10-40 ton/ha/tahun. Daun singkong memiliki kandungan klorofil yang cukup tinggi sehingga berpotensi menjadi pewarna alami. Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan maltodekstrin-karagenan dan konsentrasi enkapsulan terhadap karakteristik enkapsulat pewarna daun singkong, serta menentukan perlakuan terbaik untuk menghasilkan enkapsulat pewarna daun singkong. Enkapsulasi dilakukan pada perbandingan maltodekstrin-karagenan (95%:5%, 90%:10% dan 85%:15%) dengan konsentrasi enkapsulan (5 dan 10%). Hasil penelitian menunjukkan perbandingan maltodekstrin-karagenan dan konsentrasi enkapsulan berpengaruh sangat nyata, namun tidak berinteraksi. Berdasarkan uji indeks efektivitas perlakuan terbaik untuk menghasilkan enkapsulat ekstrak pewarna daun singkong adalah perbandingan maltodekstrin-karagenan 90%:10% dengan konsentrasi enkapsulan 5%. Dengan karakteristik rendemen, kadar air, kelarutan, tingkat kecerahan (L*), tingkat kemerahan (a*), tingkat kekuningan (b*), klorofil total, klorofil a, klorofil b, dan efisiensi enkapsulasi berturut-turut sebesar 97,9 ± 1,60%, 6,31 ± 1,41%, 75,57 ± 1,32%, 34,3 ± 2,01, 2,3 ± 0,22, 18,7 ± 0,84, 11,17 ± 0,10 ppm, 3,43 ± 0,04 ppm, 7,74 ± 0,13 ppm dan 73,8 ± 0,65%.
 
 
 
 

Encapsulation Characteristic of Bougainvillea (Bougainvillea glabra) Dye Extract in Comparison of Maltodextrin and Carrageenan

“…This is supported by the statement from Masters [17] that the total solids content influences the resulting yield. Similarly, Vagisvari et al [24] showed that the yield of encapsulating cassava leaf dye extract with a maltodextrin and carrageenan comparison treatment increased with concentration.…”

“…Meanwhile, Wartini and Ganda-Putra [36] stated that the brightness level of encapsulate increased with the concentration of maltodextrin. Vagisvari et al [24] also reported that there was a decrease in the brightness level as the concentration of carrageenan was increased. Redness level is influenced by the total betacyanin content in encapsulated bougainvillea flower dye extract.…”

“…The formation process is thermoreversible since the gel can melt when heated and reform when cooled [34,35]. Vagisvari et al [24] also reported similar results, stating that solubility decreases with the addition of carrageenan concentration.…”

“…Romenda et al [33] stated that factors influencing moisture content included inherent product properties such as the presence of ions with hygroscopic characteristics. According to Vagisvari et al [24], an increase in moisture content occurs with the increasing concentration of carrageenan.…”

“…Antares et al [23] showed that the ratio of encapsulating materials, maltodextrin and carrageenan, significantly affected the characteristics of encapsulation of pandan fruit dye extract. Vagisvari et al [24] indicated that the optimal treatment for producing encapsulated natural dye extract from cassava leaves was to use a maltodextrin-carrageenan ratio of 90:10 % and a concentration of 5 %.…”