TY  - BOOK
AU  - Iqbal,M.N.
AU  - Hadiyanto,H.
TI  - Experimental investigation of phycocyanin microencapsulation using maltodextrin as a coating material with spray drying method
KW  - MICROENCAPSULATION
KW  - PHYCOCYANIN
KW  - MALTODEXTRINS
KW  - SPRAY DRYING
N2  - Phycocyanin is one of high added value compound extracted from microalgae that can be used as pharmaceutical products, coloring agent and food nutrition enhancer. However, the application of phycocyanin as active compounds in functional foods is eventually accompanied by a stability issue since it is vulnerable to light, moisture content and temperature resulting in the degradation of proteins. This study aims to investigate the encapsulation efficiency of spray drying for phycocyanin microencapsulation process. The characterization of microcapsules psychochemical properties and evaluate the performance will be also described. Microencapsulation is an effective and economical method to maintain the stability of phycocyanin. One common method of microencapsulation is spray drying, while different ratio phycocyanin: maltodextrin (1:1,1:2,1:3,1:4 and 2:1)and different temperature (80 °C,90 °C,100 °C,110 °C and 120 °C)is the tested parameter. The results of Scanning Electron Microscopy (SEM), Fourier Transform Infrared Spectroscopy (FTIR)and Spectrofotometer showed that phycocyanin microcapsule with the ratio phycocyanin: maltodextrin 1 : 2 and 110 °C of inlet temperature produced, phycocyanin concentration and encapsulation efficiency is 1.55 percent; 1.41 percent; 0.83 percent; 0.57 percent; and 0.50 percent. Furthermore, the optimum condition to produce encapsulated phcocyanin is the ratio phycocyanin: maltodextrin 1 : 2 and 110°C of spray drying inlet temperature
UR  - https://drive.google.com/open?id=1BTvKuroc0BwBZO4DCt0CxzvKAYvUrnTE&usp=drive_copy
ER  -