KARAKTERISTIK ENKAPSULAT EKSTRAK ASETON DAUN SINGKONG (Manihot esculenta C.) PADA PERLAKUAN JENIS DAN KONSENTRASI ENKAPSULAN

Cassava leaf extract can be developed as a natural food coloring. Food coloring from cassava acetone is made in powder form to make it easier use and more stable storage. This study aims determine the effect of type concentration encapsulation on characteristics dye best encapsulant obtain encapsulate. used factorial randomized block design with two factors. The first factor (maltodextrin gum arabic) second (5%, 10%, 15%). objective data obtained was then tested by analysis variance if there an treatment observed variables, continued Tukey test. results showed that interactions had on, yellowness level (b*), total chlorophyll efficiency but no yield, water content, redness (a*), brightness (L*). Treatment arabic 10% produce encapsulate leaves yield 95,55%, content 10,69%, solubility 89,50%, 3.42%, (L*) 21,21, (a*) 6.30, (b*) 13.18, 89.73%.