| Summary: | Liquid smoke has been known to posses several functions such as antioxidant,
antibacterial agent, food distinctive flavoring and colorant, as well as natural preservative.
However, the material is impractical and difficult to handle during distribution.
Microencapsulation has been used to transform pure liquid smoke into microcapsule
powder using spray dryer to ease handling. The objectives of the research were to
evaluate characteristic of liquid smoke microcapsule prepared using maltodextrin as the
result of enzymatic hydrolysis of starch from canna tuber, taro, and black potato, as well
as to measure the best wall material and its amount to produce highest quality of liquid
smoke microcapsule. Microencapsulation was carried out using spray dryer at inlet
temperature of 130�C and flow rate of 5 ml/minute and 3 kinds of maltodextrin and 1%
chitosan, with total soluble solid (TSS) variation of 20, 25 and 30%. Each observed
parameters data of phenolic staining analysis using optilab, moisture content, solubility,
total phenolic compound, encapsulation efficiency, shape and morphology using
Scanning Electron Microscopy (SEM), particle size distribution and volatile profile
identification using GC-MS were taken triplicate using completely randomized
experiment design. Results of phenol staining showed that the 3maltodextrin combined
with 1% chitosan able to trap liquid smoke. Total phenol decrease with the increase of
TSS, reversely with microcapsule efficiency. The best result with microcapsule efficiency
of 73.51% was obtained using 30% black potato maltodextrin + 1% chitosan SEM
observation showed agglomerated spherical microcapsule with smooth surface and
average particle size of 0.366µm. GC-MS analysis showed that phenolic volatile
compound was increased, for microparticle and microcapsule of 18.86% and 23.80%,
respectively.
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