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)

JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Vol 5 No 4 (2017): Desember

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.