Additions concentration of encapsulant on biang clone purple sweet potatoes "chips" as natural dye powder

Abstract

The purpose of this study was to obtain maltodextrin with the appropriate concentration of purple sweet potato anthocyanin extract to produce the natural dye powder preparations with the best physical and chemical characteristics. The research method used is Experimental Method (Experimental Method) by using Group Random Design (GRD). The experiment consisted of three treatments and each was repeated four times, with the treatment obtained in cassava purple with a concentration of 35.4 mg /
 100gr anthocyanin extract. The next stage was to determine the best concentration of maltodextrin
 Consisting of four treatments and each repeated three times. The anthocyanin pigment powder of purple sweet potato with various treatments of maltodextrin concentration addition gave a significant effect on the soluble time, and yield, but did not gave a significant effect on total of anthocyanin, hygroscopicity and solubility. The treatment 10% of maltodextrin concentration addition resulted in best characteristic with total anthocyanin of 48.43 mg / L, color intensity L * (brightness) of 37.86, a * (redness) of 43.66, b * (yellow) of 21.68, water content of 5.56%, hygroscopicity of 11.62%, solubility of 97.13%, soluble time of
 159 seconds, pH value of 3.04, and yield of 31.38%. The resulting anthocyanin powder shows that the anthocyanin pigment powder of purple sweet potato with the maltodextrin concentration addition has the potential to serve as a natural dye powder for food and beverages.

Utilization of dragon fruit (Hylocereus polyrhizus) peels waste as a natural dye

“…These results are close to the L* (brightness) value of Parijoto fruit extract powder in research [13], which ranges from 55.05 to 83.37. These results are in accordance with research [14] concerning the manufacture of purple sweet potato and clitoria flower anthocyanin extract powders as natural dye powders that the higher the concentration of maltodextrin, the more powder extract produced so that the dark red color decreases and the brightness level becomes higher. The highest L* (lightness) value at P2 could be due to the fact that the red anthocyanin pigment extract is able to be trapped in the white maltodextrin matrix so that when it comes out of the vacuum oven it produces a pink color with high brightness [15].…”

“…Treatment with the addition of 40% maltodextrin (P4) produced the highest yield compared to the addition of 10% (P1), 20% (P2) and 30% (P3) maltodextrin. Based on research [7] said that the anthocyanin extract with the highest concentration of maltodexrine obtained yields that were close to that, ranging from 31.38 to 50.97% and in research conducted by [20] that the yield powder extract with ethanol solvent in cocoa pod encapsulation products had yields ranged from 32.14-70%. The addition of different maltodextrin fillers to the yield value tends to increase.…”

“…Based on [7], anthocyanin from the concentrated extract of 100 mL of red dragon fruit peels was combined with maltodextrin at 10%, 20%, 30%, and 40%. The mixture was then thoroughly combined using a magnetic stirrer.…”

“…According to [7], the selected the sample can be seen from the level of anthocyanin that is highest. Note: Different letter in each column indicates a significant difference (p < 0.05).…”

Study of addition sweet potato extract on sensory test and antioxidant activity in yoghurt

“…The ingredients used in making yogurt are purple sweet potato extract which was extracted using ultrasound for 120 minutes, then dried using a spray dryer (Hariadi et al, 2018), pure milk (2 liters), sugar, yogurt starter, and aqua dest.…”