Microencapsulation of Sweet Potato Leaf (Ipomoea Batatas L.) Extract With Different Concentrations of Glucomannan Konjac and Maltodextrin Using Spray Drying Method

A large amount of phenolic compounds in sweet potato leaves are a potential source antioxidants. However, polyphenol is sensitive under certain food processing, thereby needs innovation such as microencapsulation to maintain its stability. This study aimed determine the encapsulation efficiency and characterization leaf extract using maltodextrin (10% 20%) combined with Konjac glucomannan (0.5%; 0.75% 1%). The method used was spray drying 120 oC inlet temperature. result showed that total compound 685.06 GAE mg/g extract. antioxidant activity DPPH 52.80% an IC50 value 26.73 ppm. highest microencapsulated powder sample maltodextrin: glucomannan) 66.84% at concentration 100 ppm which had greatest percent (89.91%).The particle size distribution encapsulated has micro-size around 0.296 µm (78.3%) good homogeneity can be seen from Pdi 0.304. Therefore, 0,75% 10% characteristic.