Open AccessTotal β-carotene of β-carotene carrot powder (Daucus Carota L.) encapsulation result
Author(s) -
Mahmud Aditya Rifqi,
Imas Siti Setiasih,
Y. Cahayana
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012063
Subject(s) - maltodextrin , carotene , daucus carota , orange (colour) , food science , pigment , chemistry , shelf life , beta carotene , chromatography , botany , carotenoid , organic chemistry , biology , spray drying
β-carotene is a compound that forms red, orange and yellow pigments in carrots. β- carotene compounds in the form of liquid extract have weaknesses that are unstable, impractical in terms of storage, and have a short shelf life so that further treatment is needed to produce β- carotene with better characteristics, one of method is encapsulation using maltodextrin. This study aims to determine the best concentration of maltodextrin β-carotene. The research method used was an experimental method with one-way analysis of variance (ANOVA) with a confidence level of 95% consisting of 3 treatments with 3 replications, namely the addition of 10%, 20%, and 30% (b/v). The results showed that β-carotene carrot powder with the addition of 20% maltodextrin produced the highest total β-carotene which was 29.160 ppm.