Characteristics Of Cassava Leaf Extract (Manihot Esculenta C.) Encapsulate In Gelatin And Maltodextrin Ratio Treatment

Abstract

Cassava plants (Manihot esculeta C.) are shrubs that have many benefits. Cassava leaves have high chlorophyll  pigments so the y have potential as a natural green colorant. Encapsulation of cassava leaf dye extract needs to be done make it more pratical to use and easy to package. This study aims to determine the effect of the ratio gelatin  and maltodextrin  on the characteristics of cassava leaf extract encapsulates and to determine the best treatment to obtain cassava leaf extract encapsulates. The treatment in this study consisted of 7 levels of gelatin and maltodextrin ratio, namely (1 : 0), (1 : 1), (1 : 1,5), (1 : 2),(1 : 2,5), (1 : 3), (0 : 1). The results showed that the interaction of the encpasulated treatment of cassava leaf extract had an effect on the yield, solubility and moisture content but had no effect on total chlorophyll and encapsulation efficiency. The best treatment was found in the ratio of gelatin and maltodextrin  (1:2,5) with a yield value of 83,77 ±  2,0% , moisture content of 10,9 ± 3,8%, solubility of 88,47 ± 9,4%, total chlorophyll of 3,57 ±0,08 ppm, and encapsulation efficiency of 23,5 ± 0,6%