PEMBUATAN MALTODEKSTRIN DARI PATI KACANG HIJAU (Vigna radiata) DAN APLIKASINYA PADA MIKROENKAPSULASI ASAP CAIR

Volatile compounds of liquid smoke such as phenol, acid, and carbonil is sensitive to the environment and get deterioration during storage. Microencapsulation method was developed to prevent deterioration in liquid smoke. Maltodextrin is modified starch product which is often applicated as encapsulant for microencapsulation. Mungbean in addition known as protein source, it has high starch too. In this research will be made maltodextrin from mungbean starch as encapsulant on liquid smoke microencapsulation process. Maltodextrin was made with different variation of time hydrolysis. The variations were 60, 90, and 120 minutes. Maltodextrin with the highest solubility then used as encapsulant on liquid smoke microencapsulation process. The microencapsulation used by spray drying method with the ratio variations between soluble solids of liquid smoke redistillate and maltodextrin were 1: