KARAKTERISTIK FISIKOKIMIA MIKROENKAPSULAN ANTOSIANIN DARI LIMBAH CAIR PENGOLAHAN PATI UBI JALAR UNGU (Physicochemical Characteristics of Anthocyanin Microencapsulant from Wastewater of Purple Sweet Potato Starch Processing)

Dessy Wiriani, Elisa Julianti, Hotnida Sinaga

Abstract


Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin dan can be used as food ingredient.  The aim of this research was to increase the stability of anthocyanin from PSP starch processing by encapsulation method using maltodextrin as encapsulant agent with different concentration i.e. 15%, 25%, dan 35%.  The resulted microencapsulant then was evaluated its physicochemical characteristics.  The results showed the increasing of maltodextrin concentration will increase lightness value (L*), greenish (b*), oHue, solubility, hygroscopicity dan antioxidant activity (IC50), but decrease the anthocyanin content dan redness (a*).  Microstructure of anthocyanin microencapsulant has a spherical shape with curve in its surface. Based on this research, it can be showed thatwastewater from PSP starch processing which is rich in anthocyanin can be used as coloring agent in food product.


Keywords


anthocyanin microencapsulant, purple sweet potato, wastewater, maltodextrin

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DOI: http://dx.doi.org/10.23960/jtihp.v25i2.%25p

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