Abstract
β-carotene is a compound that forms red, orange and yellow pigments in carrots. β- carotene compounds in the form of liquid extract have weaknesses that are unstable, impractical in terms of storage, and have a short shelf life so that further treatment is needed to produce β- carotene with better characteristics, one of method is encapsulation using maltodextrin. This study aims to determine the best concentration of maltodextrin β-carotene. The research method used was an experimental method with one-way analysis of variance (ANOVA) with a confidence level of 95% consisting of 3 treatments with 3 replications, namely the addition of 10%, 20%, and 30% (b/v). The results showed that β-carotene carrot powder with the addition of 20% maltodextrin produced the highest total β-carotene which was 29.160 ppm.
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