Effect of maltodextrin concentration on the characteristic of phycocyanin powder as a functional food

摘要

Spirulina platensis has phycocyanin compound as an antioxidant which has potency as a functional food. Antioxidant stability influenced by several factors such as temperature and light. One of the methods to keep the stability of antioxidant is by using maltodextrin. The research aim is to make phycocyanin powder from Spirulina platensis extract using maltodextrin, which has antioxidant compound as a functional food. The maltodextrin was used for coating on spray drying process. Maltodextrin was added with variation 50 g/L, 100 g/L, and 150 g/L. The phycocyanin-maltodextrin powder were observed on antioxidant activity as IC50, moisture, total ash, macronutrient (carbohydrate, fat, and protein), micronutrient (vitamin and mineral), organoleptic and morphology (SEM). The result showed that IC50 on liquid phycocyanin from Spirulina platensis were higher than phycocyanin powder from Spirulina platensis. The higher maltodextrin concentration will give higher IC50 and lower moisture, total ash, protein, total fat. Phycocyanin with addition 100 g/L maltodextrin has characteristic as a functional food.