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

doi:10.12928/jafost.v1i1.1861

Widya Krisnitya, Purnama Darmadji + Show 1 more

Open Access

https://doi.org/10.12928/jafost.v1i1.1861

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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.

Highlights

Cassava is one of the bulbs that can be found in Indonesia
The results showed that the highest dextrose equivalent (DE) was found in maltodextrin with 120 minutes hydrolysis time
Maltodextrin is a compound made from partial hydrolysis of starch, consisting of a small number of sugar compounds in a simple form, relatively high amounts of short-chain oligosaccharides, and small amounts of long-chain oligosaccharides with DE values

Summary

INTRODUCTION

Cassava is a local potential that can be explored to be a superior commodity. During this time, food processing with cassava as raw materials only produces products in the form of flour, starch, MOCAF (Modified Cassava Flour), and some traditional foods. Cassava starch can be processed into more valuable products, for example, to use it as a primary ingredient in maltodextrin production. Used encapsulating agents are water-soluble carbohydrates, such as modified starches, gum acacia, maltodextrin, and solid corn syrup Red guava is a fruit that is rich in vitamin C. Maltodextrin made of cassava starch will be used as an encapsulating agent of red guava juice. The use of maltodextrin as a coating material comes from several reasons, i.e., low cost, no effect on the flavor of the product, and the ability to protect flavor compounds from oxidation (Loksuwan, 2006)

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