Effect Of Comparison Of Maltodextrin And Gum Arabic On The Characteristics Of Cassava Leaf (Manihot esculenta C.) Encapsulate Colorant Extract

Abstract

Cassava leaves can be used as natural dyes because they contain chlorophyll. Chlorophyll compounds can be obtained by extraction and further processed into encapsulated powder. The aims of this study were to evaluate the effect of the comparison of maltodextrin and gum arabic encapsulants on the characteristics of the encapsulated extract of cassava leaf dye (Manihot esculenta C.) and to determine the best ratio of maltodextrin and arabic gum encapsulants to obtain cassava leaf dye extract encapsulates (Manihot esculenta C.). This study used a randomized block design with a ratio treatment of maltodextrin and gum arabic with consisted of 9 levels, namely 3:1, 2:1, 3:2, 1:0.75, 3:2.5, 1:1, 2:3, 1:2, and 1:3. The results showed that the rasio of maltodextrin and gum arabic had an effect on yield, water content, solubility, brightness level (L*), redness level (a*), yellowness level (b*), total chlorophyll content, chlorophyll a content, encapsulation efficiency but had no effect on chlorophyll b content. The best treatment in producing encapsulated cassava leaf dye extract was the ratio of maltodextrin and gum arabic 1:3 with yield characteristics of 79,76%, water content of 9,20%, solubility of 38,13%, brightness level (L*) of 41,75, redness level (a*) of 2,85, yellowness level (b*) of 14,79, total chlorophyll content of 10,58 ppm, chlorophyll a content of 4,39 ppm, chlorophyll b content of 6,19 ppm and encapsulation efficiency of 69,92 %.