Modification of Cassava Starch With Combination of Steaming and Acid Hydrolysis and Use as Encapsulant in Nanoencapsulation of Cocoa Leaf Crude Extract (Theobroma cacao L)

The utilization of native cassava starch in the food industry is limited. It needs a modified process to increase its utilization. This study aimed evaluate effect combination steaming and acid hydrolysis determine best temperature time that suitable apply as an encapsulant nanoencapsulation cocoa leaf crude extract. Modification used 50 ℃, 60 70 ℃ temperatures for 30, 60, 90 minutes with HCl pH 1. result showed produced from at 70℃ 30 has specifications 60.48% solubility, 12.38% hygroscopicity, pasting profile (PV=48; BV=3; FV=66; SV=21). Then, it combined Arabic gum using spray drying. encapsulation can protect phenolic compounds extract resulting brownish-red color surrounded by black circle. Nanocapsule powder 13.56% moisture content, 350.3 nm particle size, 16.93 zeta potential, 84.30% efficiency. produces which use leaves.