The usage of natural colorants in the food industry keeps increasing due to their health-promoting abilities. Natural ingredients that have the potential to be developed into natural colorants are red cabbage (Brassica oleraceavar. capitate f. rubra) and butterfly pea flower (Clitoria ternatea). These two ingredients have a high anthocyanin pigment content, but this pigment is easily degraded by heat and pH.Encapsulation process using maltodextrin and soy protein isolates were expected to be

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... e to maintain the anthocyanin stability. This research aimed to study the effects of encapsulant types (maltodextrin and soy protein isolates) and concentration (55, 10%, 15%) on the physical and chemical characteristics of natural colorant powder from red cabbage and butterfly pea flower. Water content, total anthocyanin content, solubility, and thermal stability at temperature 30oC, 60oC, 100oC were tested. Results showed that the usage of maltodextrin as an encapsulant tends to produce a purplish powder while soy protein isolate tends to produce powder with bluish color. Increasing concentration of maltodextrin caused not only a decrease on the total anthocyanin content and antioxidant activity, but also an increase on yield, lightness, color intensity and solubility. Meanwhile, increasing concentration of soy protein isolates caused an increase on yield, and blue color intensity, however it also caused a decrease on the anthocyanin content, antioxidant activity, lightness and solubility. Overall, natural colorant powder made using 5% maltodextrin showed optimum protection on the anthocyanin. ABSTRAK Penggunaan pewarna alami di bidang pangan terus meningkat karena sifatnya yang memiliki efek yang baik bagi kesehatan. Bahan alami yang mempunyai potensi untuk dikembangkan sebagai pewarna alami antara lain kubis merah (Brassica oleraceavar. capitate f. rubra) dan bunga telang (Clitoria ternatea). Kedua bahan tersebut memiliki kandungan pigmen antosianin yang tinggi, namun pigmen ini mudah terdegradasi oleh panas dan pH. Proses enkapsulasi menggunakan bahan maltodekstrin dan isolate protein kedelai diharapkan dapat menjaga kestabilan antosianin serbuk kubis merah dan bunga telang. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bahan enkapsulan(maltodekstrin dan isolate protein kedelai) pada berbagai konsentrasi (5%, 10% dan 15%)terhadap karakteristik fisik dan kimia serbuk pewarna ekstrak kubis merah dan bunga telang. Analisa fisiokimia yang dilakukan meliputi pengukuran kadar air, analisa total antosianin, analisa aktivitas antioksidan, daya larut, dan stabilitas warna pada suhu 30 o C, 60 o C dan 100 o C. Hasil penelitian menunjukkan bahwa penggunaan enkapsulan maltodekstrin mempunyai kecenderungan menghasilkan serbuk dengan warna ungu dan isolat protein kedelai akan menghasilkan warna biru. Peningkatan konsentrasi maltodekstrin akan menyebabkan Novita Ika Putri et al., 2019.