ENKAPSULASI DAN STABILITAS PIGMEN KAROTENOID DARI BUAH ENTAWAK (Artocarpus Anisophyllus)

Abstract

In this study, the process of encapsulation and stability of carotenoid pigments from Entawak fruit (Arthocarpus Anisophyllus) has been carried out. The concentration of Maltodextrin as the most efficient coating is 10%. Based on the SPSS statistical test using the correlation test, the results obtained for the stirring speed there is a significant effect between the stirring speed on the carotenoid content with a significance value (p) of 0.000 <0.05. The thermostability test which includes pH and temperature was obtained for the pH test to obtain a significant value (p) 0.111 > 0.05, which means that there is no effect of carotenoid levels on pH. And the significance value (p) is 0.871 <0.05, which means that there is no significant relationship between carotenoid levels and temperature. While the photostanility test which includes the influence of sunlight and UV-Vis rays obtained a significance value (p) of 0.047 < 0.05, and a significance value (p) of 0.008 < 0.05, which means there is a effect of carotenoid levels on UV-VIS