The Effect Of Comparative Maltodextrin-Caragenan And Ecapsule Concentration On The Characteristics Of Cassava Leaf Dye Extract

Abstract

Cassava leaves are a by-product of cassava processing with fresh leaf production reached 10 – 40  tons/ha/year. Cassava leaves have a green pigment (chlorophyll) which can be used as a potentional natural dye. This study was conducted to determine the effect of maltodextrin-carrageenan comparison  and encapsulant concentration on the encapsulate characteristics of cassava leaf dye, as well as  determine the best treatment to produce cassava leaf dye encapsulate. Encapsulation was carried out  with the ratio of maltodextrin-carrageenan (95%:5%, 90%:10% and 85%:15%) with encapsulant  concentrations (5 and 10%). The results showed that maltodextrin-carrageenan ratio and encapsulant  concentration had an effect, but did not interact. Based on the test, the effectiveness index to produce  the best treatment is a maltodextrin-carrageenan ratio of 90%:10% with an encapsulant concentration  of 5%. With characteristics of amendment, moisture content, solubility, brightness level (L*), redness  level (a*), yellowness level (b*), total chlorophyll, chlorophyll a, chlorophyll b and encapsulation  efficiency of 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 and 73.8 ± 0.65%., respectively.