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All Journal Buletin Peternakan Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian Andalas Fish Scientiae : Jurnal Ilmu-Ilmu Perikanan dan Kelautan Journal of Agri-Food Science and Technology (JAFoST)
Yudi Pranoto
Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Environmental Science Immunology & microbiology Veterinary Other

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Journal : Journal of Agri-Food Science and Technology (JAFoST)

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Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava) Widya Krisnitya; Purnama Darmadji; Yudi Pranoto
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.178 KB) | DOI: 10.12928/jafost.v1i1.1861

Abstract

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.
Co-Authors Agnes Murdiati Dwi Wulandari Hafni Rahmawati Pipin Kusumawati Priyanto Triwitono Purnama Darmadji Ratih Kumala Dewi Riel Jeremy Jordan Umboh Rusman Rusman Sri Anggrahini Sri Rahayoe Supriyanto Supiyanto Widya Krisnitya Yuny Erwanto