POTENSI MALTODEKSTRIN UBI UWI, GARUT DAN JALAR SEBAGAI BAHAN PENYALUT PADA MIKROENKAPSULASI ASAP CAIR TEMPURUNG KELAPA

Liquid smoke redistillate contains phenolic, carbonyl and acid compounds, simultaneously function as antioxidant, anti-microorganism and food flavoring. Encapsulation method with spray drying has been widely used to protect liquid smoke which easily deteriorated during storage due to oxidation. Maltodextrin prepared from tubers such as sweet potato, arrowroot, and yam can be utilized as wall material to produce high quality microcapsule with desired characteristics. This study aimed to evaluate potential of maltodextrin prepared from sweet potato, arrowroot, and yam added with 1% chitosan as wall material in microencapsulation and utilized soluble solid concentration. Encapsulation of liquid smoke coconut shell liquid smoke redistillate was conducted using inlet/outlet spray drying temperature of 130/65ºC, 5 ml/minute flow rate, and 20, 25 and 30% w/v total soluble solid of sweet potato, arrowroot, and yam maltodextrin. Observed parameters were phenolic staining analysis using optilab, moisture content, solubility, total phenolic compound, encapsulation efficiency, shape and morphology using Scanning Electron Microscopy (SEM), particle size distribution and volatile profile identification using GC-MS, data was taken triplicate for all parameters using completely randomized experiment design. In general, 20% maltodextrin from yam, arrowroot and sweet potato added with 1% chitosan had total phenolic compound of 3.00, 4.25 and 4.26%, percentage of solubility at 30 seconds were 80.33, 84.11, and 76.2%, and microcapsule efficiency of 23.97, 39.43, and 39.59%, respectively. Based on microcapsule�s total phenol, sweet potato maltodextrin had highest potential as wall material with spherical microcapsule morphology, agglomerated and little crack, bigger particle size and higher volatile retention