Color Stability of Encapsulated Purple Sweet Potato Extract as Affected by Maltodextrin–Gum Arabic Ratio

Abstrak

This research aims to determine the effect and best treatment of the ratio of maltodextrin and gum arabic on the stability of the encapsulation of purple sweet potato pigment ethanol extract against processing factors. This research used the Completely Randomized Design (CRD) method with 5 levels of maltodextrin and gum arabic ratios (1:1, 1:2, 1:3, 1:4, and 1:5) with 3 repetitions to obtain 15 experimental units. The parameters observed were the effect of the concentration of maltodextrin and gum arabic on the color stability of purple sweet potato ethanol extract encapsulates at heating temperatures (60°C, 70°C, 80°C, 90°C, and 100°C), sugar concentrations (10%, 20%, 30%, 40%, and 50%), salt concentrations (2%, 4%, 6%, 8%, and 10%), and various pH levels (3–9). The data obtained will be analyzed using ANOVA at levels of 1% and 5% and Duncan's New Multiple Range test (DNMRT) at the 5% level. The optimal formulation was achieved at a 1:5 maltodextrin to gum arabic ratio, which maintained excellent stability up to 100°C, 50% sugar, and 8% salt concentrations, while exhibiting significantly higher pigment resilience in acidic environments than in alkaline conditions.