Encapsulation of Gotu Kola Leaf (Centella asiatica) Flavonoid in Instant Powder Drink Using Maltodextrin

Abstract

One of the methods that can be used for making Gotu kola (Centella asiatica) instant powder drink is encapsulation using freeze-drying technique. In order to maintain the flavonoid compound, needed of coating material that functions as protection material, that is maltodextrin. This research aimed to find out the effect of maltodextrin concentration on the yield of Gotu kola's flavonoid encapsulation in an instant powder drink. The experimental design used Completely Randomized Design (CRD) for physicochemical parameters and used Completely Randomized Block (CRB) for organoleptic parameters, single factor; concentration of maltodextrin that consisted of 15%; 30%; 45%; 60%; 75% and 90%. All treatments were replicated three times. The analysis was done using Analysis of Variance (ANOVA) at 5% probability level. The significant results were further analyzed using Orthogonal Polynomial for chemical and physic parameters and using Duncan Multiple Range Test for organoleptic parameters. The observed parameters were flavonoid content, antioxidant activity, total soluble solid, encapsulation efficiency, microstructure, particle size and organoleptic (aroma and taste) using scoring scales. The result showed that the addition of maltodextrin gave significant result on flavonoid content, antioxidant activities, total soluble solid, encapsulation efficiency and organoleptic. The best treatment was the addition of 75% maltodextrin with 63.50% flavonoid content, 74.40% of antioxidant activity and 98.10% of encapsulation efficiency.