Impact of Maltodextrin Addition on Suji Leaf (Pleomele angustifolia N. E. Brown) Powder Applied in The Water Towards The Changing of Its Physiochemical Characteristics

YULIANTO, AGUSTINUS and JULIANI, GABRIELLA and Yenni, Thervina and Pratiwi, Alberta Rika and ANANINGSIH, VICTORIA KRISTINA (2016) Impact of Maltodextrin Addition on Suji Leaf (Pleomele angustifolia N. E. Brown) Powder Applied in The Water Towards The Changing of Its Physiochemical Characteristics. In: 4 th International Student Conference “Catering Global Demand : Enhanced Food Packaging and Marketing Strategy”.

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Abstract

Suji leaf is a natural source of food coloring agent due to it contains chlorophyll. Chlorophyll is unstable at high temperature and light exposure. Therefore, microencapsulation method is needed during spray drying of suji leaf extract. A microencapsulated agent that can be applied is maltodextrin. This research has the objectives of finding out the effects of microencapsulation againts the color stability of the suji leaf powder dissolved in water at various pH and different light intensity and also to know the stabilition of the chlorophyll in suji leaf powder solution. The research was initialized by making the suji leaves extract proccessed by spray drying. Then, the suji leaf powder was dissolved in aquadest with the proportion of 1 gram powder into 10 milliliters of aquadest. The experiments conducted to measure water content, color stability of the solution at various pH and different light exposure, and total chlorophyll. The result of the research showed that microencapsulation by using maltodextrin increase dissolvability of the suji leaf powder. Microencapsulation by using maltodextrin 10% which applied in acidic solution (pH 3), neutral solution (pH 7), and alkaline solution (pH 8) was significant with microencapsulation by using maltodextrin 20% which applied in acidic solution (pH 3), neutral solution (pH 7), and alkaline solution (pH 8). In addition, microencapsulation by using maltodextrin also produced a better color at alkaline solution (pH 8) if compare with acidic solution (pH 3) and neutral solution (pH 7). Suji leaf powder with maltodextrin 10% which applied in pH 3, pH 7 and pH 8 were more stable than pH control, while suji leaf powder with maltodextrin 20% which applied in neutral solution (pH 7) was not significant with pH control and alkaline solution (pH 8) but significant with acidic solution (pH 3). The optimum result was found at light intensity 0 lux. The highest content of chlorophyll was found in the suji leaf solution with 10% maltodextrin.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Ms Rika Pratiwi
Date Deposited:	09 Jun 2022 06:59
Last Modified:	09 Jun 2022 07:00
URI:	http://repository.unika.ac.id/id/eprint/28091

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