Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent

Red chili contains the active compound capsaicin, which is easily degraded during processing.To minimize this degradation, encapsulation was performed using specific coating materials.The aim of this research was to investigate the influence of gelatin concentration as a coating material and determine the optimal concentration of gelatin in characteristic encapsulation of red chili powder.A Complete Randomized Design (CRD) was used for gelatin concentration treatments (0%, 2%, 4%, 6%).The data obtained were analyzed by ANOVA at the 1% and 5% contents, followed by a Duncan's multiple range test at a significance level of P<0,05).The research showed that the concentration of gelatin as a coating agent affected the characteristic encapsulation.The concentration of gelatin as a coating agent affected the characteristics of red chili powder encapsulation such as the yield, water content, solubility, capsaicin content and encapsulation efficiency, but it did not affect the color of red chili powder encapsulation.Gelatin coating material with a concentration of 4% the best concentration treatments with a yield of 66,86%; the color value of L*43,30; a*14,92; b*21,74 respectively; water of content 16,32%, solubility value 83,35%; capsaicin content CE 260 μg /g; CT 5,362 μg/g; encapsulation efficiency of 43,76.The research conclude that a gelatin concentration of 4% can be used as a coating material that enhances the encapsulation characteristics of powdered red chili.