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 p...