Ratio Variation of Maltodextrin and Gum Arabic as Encapsulant on White Jack Bean Tempe Protein Concentrate

Vira Putri Yarlina^1*, Alisha Diva¹, Zaida¹, Robi Andoyo¹, Mohamad Djali¹, and Mohd Nizam Lani²

¹Food Industrial Technology Department, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Indonesia.

²Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia.

Corresponding Author E-mail: vira.putri.yarlina@unpad.ac.id

The physical and chemical properties of encapsulated substance is directly influenced by the choice of the encapsulant. Different ratios of maltodextrin (MD) and Gum Arabic (GA) produce varying material properties. Therefore, this study aimed to obtain the optimal encapsulant ratio for white jack bean tempe protein concentrate based on physical and chemical characteristics. To achieve this, a descriptive method was employed along with One-Way ANOVA. The results showed that varying encapsulant ratio led to distinct protein content, moisture content, encapsulation efficiency, and yield. The treatment with maltodextrin and Gum Arabic ratio of 20:80 showed the highest effectiveness, with protein content, moisture content, encapsulation efficiency, and yield at 26.10 ± 0.45%, 7.93 ± 0.42%, 95.84 ± 0.71%, and 14.27%, respectively.

Gum Arabic; Maltodextrin; Variation Encapsulant Ratio; White Jack Bean Tempe

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