Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava)

Widya Krisnitya, Purnama Darmadji, Yudi Pranoto


Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.


Cassava starch; Maltodextrin; Encapsulation; Red guava

Full Text:



Alishahi, A., Mirvaghefi, A., Tehrani, M. R., Farahmand, H., Shojaosadati, S. A., Dorkoosh, F. A., dan Elsabee, M. Z. (2010). Shelf Life and Delivery Enhancement of Vitamin C Using Chitosan Nanoparticles. Food Chemistry. Volume 126, 935-940.

Anonymous. (2011). DKBM Indonesia. Accessed on June 16 2012 at 20.40 WIB.

AOAC. (1984). Official Methods of Analysis. Washington: Association of Official Analytical Chemists.

Barbosa-Canovas, G., Ortega-Rivas, E., Juliano, P., dan Yan, H. (2005). Food Powders:Physical Properties, Processing, and Functionality. New York: Plenum Publisher.

Blancard, P. H. dan Katz, F. R. (1995). Starch Hydrolysates in Food Polysaccharides and Their Aplication. New York: Marcel Dekker, Inc.

Chafid, A. dan Kusumawardhani, G. (2010). Modifikasi Tepung Sagu Menjadi Maltodekstrin Menggunakan Enzim α-amylase. Skripsi. Fakultas Teknik. Universitas Diponegoro Semarang.

Kha, T. C., Nguyen, M. H., dan Roach, P. D. (2010). Effects of Spray Drying Conditions on The Physicochemical and Antioxidant Properties of The Gac (Momordica cochinchinensis) Fruit Aril Powder. Journal of Food Engineering. Volume 98, 385-392.

Loksuwan, J. (2006). Characteristics of Microencapsulated β-carotene Formed by Spray Drying with Modified Tapioca Starch, Native Tapioca Starch and Maltodextrin. Food Hydrocolloids. Volume 21. 928-935.

Reineccius, G. A. (2002). Flavor Encapsulation in Edible Coatings and Films to Improve Food Quality. New York: CRC Press.

Sudarmadji, S., Haryono, B., and Suhardi. (2007). Analisa Bahan Makanan dan Pertanian. Yogyakarta:Penerbit Liberty.



  • There are currently no refbacks.

Copyright (c) 2020 Widya Krisnitya, Purnama Darmadji, Yudi Pranoto

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Journal of Agri-Food Science and Technology
Kampus 4 Universitas Ahmad Dahlan
Jl. Ringroad Selatan, Kragilan, Tamanan, Kec. Banguntapan, Bantul, Daerah Istimewa Yogyakarta 55191

Print ISSN: 2686-0716

E ISSN: 2746-5519

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0

View My Stats