Characteristics of Chili Powder (Capsicum Frutescens L.) with Maltodexstrin Encapsulants from Starch of White Yam (Dioscorea Alata)

Abstract

: Encapsulation is technique for coating a core in the form of a solid, liquid, gas, or cell active compound with a certain protective material that can reduce the damage to an active compound. Chili is perishable and the capsaicin compounds it contains are volatile. Therefore it is necessary to protect the active compound of capsaicin by encapsulating chili powder. One of the protective materials that can be used in the manufacture of encapsulants is maltodextrin and gum arabic. The purpose of this study was to determine the effect of the addition of maltodextrin from white yam starch and Arabic gum, as well as the addition of chilli powder concentration to the characteristics of the encapsulant produced. The design used in this study was a Completely Randomized Design consisting of two factors. The first factor was the concentration of chili powder (20% and 25%) and the second factor was the proportion of Arabic gum: maltodextrin (70: 30; 80: 20; 90: 10). The results of the best chili powder encapsulation were on the treatment of 25% chilli powder concentration and the proportion of Arabic gum and maltodextrin (90: 10) with a moisture content of 4.174%; Trapped Capsaicin 1.781 mg / gr; Capsaicin Total 2.764 mg / gr; encapsulation efficiency of 64.436%; loading capacity27.640 mg / gr; color L 49.30; color a 32.95; color b 29.60 which is red.