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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Jurnal Pengolahan Hasil Perikanan Indonesia Media Gizi Mikro Indonesia Jurnal Teknologi Pertanian agriTECH Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Perikanan Universitas Gadjah Mada Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Biofoodtech : Journal of Bioenergy and Food Technology Journal of Fisheries & Marine

Siti Ari Budhiyanti

Department Of Fisheries, Faculty Of Agriculture, Universitas Gadjah Mada

Author-ID : 782507

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Environmental Science Health Professions Immunology & microbiology

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ANALISIS SENSORIS DAN UMUR SIMPAN MAKANAN SELINGAN PREDIABETES BERBASIS TUNA (Thunnus sp.) DAN LABU SIAM (Sechium edule) Toto Sudargo; Atika Anif Prameswari; Bianda Aulia; Tira Aristasari; Khusnul Alfionita; Rahadyana Muslichah; Alim Isnansetyo; Indun Dewi Puspita; Siti Ari Budhiyanti; Sheila Rosmala Putri
Media Gizi Mikro Indonesia Vol 12 No 2 (2021): Media Gizi Mikro Indonesia Edisi Juni 2021
Publisher : Balai Penelitian dan Pengembangan Kesehatan Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/mgmi.v12i2.4952

Latar Belakang. Uji sensoris dan uji umur simpan pada pengembangan produk pangan diperlukan agar produk yang dihasilkan dapat diterima dan aman bagi konsumen. Individu yang mengalami prediabetes memiliki kesempatan untuk mencegah atau menunda perkembangan terjadinya diabetes melitus (DM) jika dapat memperbaiki pola hidupnya. Makanan selingan adalah bagian penting dalam manajemen pola makan penyandang prediabetes sehingga jumlah dan jenis bahan makanannya perlu dipertimbangkan. Tujuan. Penelitian ini bertujuan untuk menganalisis dan merumuskan sifat organoleptik dan umur simpan suatu produk makanan selingan untuk penyandang prediabetes. Metode. Penelitian ini menggunakan desain eksperimental dengan rancangan acak lengkap untuk menguji karakteristik sensoris empat formula rasa pada produk makanan selingan prediabetes. Uji pendugaan umur simpan dengan Accelerated Shelf-Life Testing (ASLT) Arrhenius melalui pendekatan nilai angka thiobarbituric acid (TBA) dilakukan pada produk yang belum diberi rasa. Produk disimpan pada suhu 4°C, 27°C, dan 45°C. Analisis statistik dilakukan dengan uji Kruskall Wallis dilanjutkan uji Post-Hoc Mann Whitney. Hasil. Tidak terdapat perbedaan yang signifikan antar formula pada parameter warna dan aroma sampel, tetapi terdapat perbedaan yang signifikan pada parameter rasa, tekstur, dan nilai keseluruhan (p<0,05). Hasil analisis uji pendugaan umur simpan menunjukkan bahwa persamaan regresi pada orde 1 dapat digunakan sebagai pendekatan untuk memprediksi umur simpan makanan selingan untuk prediabetes. Kesimpulan. Makanan selingan prediabetes yang paling disukai untuk parameter warna, aroma, rasa, dan penilaian keseluruhan adalah formula F3 (bumbu bubuk bawang dan garam), sedangkan formula F2 (bumbu bubuk bawang) adalah yang paling disukai untuk parameter tekstur. Prediksi umur simpan makanan selingan untuk prediabetes pada suhu ruang/normal 30°C adalah 80,97 hari atau sama dengan 2,69 bulan.

Pengaruh Pengolahan dengan Microwave terhadap Kandungan Asam Lemak Omega-3 Filet Ikan Kembung Laras Rianingsih; Siti Ari Budhiyanti; Nurfitri Ekantari
Jurnal Perikanan Universitas Gadjah Mada Vol 8, No 2 (2006)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.150

The effects of cooking by microwave oven on the moisture content, lipid content, iodine value, and omega-3 fatty acid composition of scad fish (Rastrelliger sp.) fillets were determined. The objective of the study was to find the effect of cooking by microwave oven in the fillet. The scad fish fillets were cooked by different power level and times. The moisture content, lipid content, iodine value, EPA and DHA of flesh were changed by cooking. Cooking by microwave oven decreased EPA and DHA composition. The decreasing of EPA are 6.53%, 15.97%, and 27,69%, respectively for 1/3 cooked, 2/3 cooked, and well cooked at high power level, and 31.21%; 46.37% and 75.91% at medium high power level. Meanwhile, the decresing of DHA were not significantly different compared to the control. Treatment of 1/3 cooked, 2/3 cooked, and well cooked at high power level resulting to the DHA reduction of 1.32 %, 7.52 %, and 9.63 %, respectively, whereas at medium high power level, DHA reduction were 8.09 %, 20.18 % and 23.32 % respectively. The decreasing of EPA and DHA were enhanced by a longer time of cooking. Cooking with high power lever was better than medium high power level.

Pengaruh Komposisi Tepung Tapioka dan Daging Serpih Marlin Hitam Terhadap Karakteristik dan Tingkat Kesukaan Fish Nugget Latif Sahubawa; Siti Ari Budhiyanti; Aprianti Natia Sary
Jurnal Perikanan Universitas Gadjah Mada Vol 8, No 2 (2006)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.151

Fish nugget is a product that made from mixture of minced fish meat, tapioca powder, and condiments. This product can be frozen or saved in cold storage before fried. The objectives of this research were to utilize Black Marlin chunk meat residue in making fish nugget and to know the influences of tapioca powder addition to fish nugget’s characteristics and acceptability. This experiment used Complete Block Randomized Design with six treatments of tapioca powder addition, that consist of a1 (3%), a2 (6%), a3 (9%), a4 (12%), a5 (15%), and a6 (18%), with three repetition as block. Protein content, elasticity, and organoleptic test (color, flavor, taste, and texture) of final product were analyzed. The addition of 3%, 6%, 9%, 12%, 15% and 18% tapioca powder resulting to the reduction of protein content as much as 0%, 4.92%, 10.96%, 11.69%, 13.76% and 15.03%, respectively, and increase the elasticity to 0.51, 0.57, 0.60, 0.68, 0.76 and 0.86 N/mm, respectively. The highest acceptance value of fish nugget color, flavor, taste, and texture were 3.75 (a2), 3.63 (a5), 4.11 (a1), and 3.9 (a5), respectively, whereas the lowest were 3.49 (a6), 3.5 (a6), 3.05 (a6), and 2.98 (a1), respectively. The favorite fish nugget chosen by panelists was a2 treatment nugget with the highest total score of acceptance of 4.00.

PENGARUH KONSENTRASI MIMOSA TERHADAP SIFAT FISIK KULIT IKAN PARI TERSAMAK Ruth Y. Situmorang; Latif Sahubawa; Siti Ari Budhiyanti
Jurnal Perikanan Universitas Gadjah Mada Vol 10, No 1 (2008)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfs.8937

The physical quality of stingray leather is influenced by the types of tanning material (either natural or synthetic). Mimosa is a natural tanner produced of accacia skin extract. The objective of this research was to know the influence of mimosa concentration on the physical properties of tanned stingray leather. This experiment used Complete Randomized Design with four treatments of mimosa concentration, p1 (10%), p2 (12%), p3 (14%) and p4 (16%). The observed physical parameters were (a) tensile strength, (b) elongation at break, (c) rip strength and (d) organoleptic properties (flexibility and color). The data was analyzed with analysis of variance and Honesty Significant Different. Results indicated that the stingray leather treated with 14% mimosa gave the highest tensile strength (3383.11 N/cm2) and rip strength (429.40 N/cm2). The leather treated with 10 % mimosa resulted the highest elongation and 12% mimosa resulted the highest leather flexibility (2.53) and color (2.67). Though the HSD test did not show any significant differences between treatments, in general, the physical of tanned stingray leather of all treatment fulfilled the Indonesian National Standard of stingray leather (SNI.06-6121-1999). Therefore based on practical consideration, 10% mimosa was recommended for application.

Pelajaran Dari Pengelolaan Rantai Pasok Pada Masa Pandemi Covid-19 Oleh PT ASTB di Maluku Tengah Iqlimah Rahmadina Duwila; . Suadi; Siti Ari Budhiyanti
Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Vol 12, No 2 (2022): Desember 2022
Publisher : Balai Besar Riset Sosial Ekonomi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jksekp.v12i2.11106

Masa pandemi memunculkan berbagai permasalahan pada industri perikanan, salah satunya terkait isu ketersediaan, kualitas pasokan, dan pemasok bahan baku. Menyikapi hal itu, pelaku usaha melakukan upaya-upaya penanganan masalah, yang dituangkan dalam perbaikan pengelolaan rantai pasok untuk mendukung keberlangsungan usaha. Penelitian ini bertujuan untuk mengidentifikasi isu pengelolaan rantai pasok ikan cakalang pada masa pandemi Covid-19, mengidentifikasi model rantai pasok ikan cakalang mengukur kinerja rantai pasok ikan cakalang. Penelitian dilakukan melalui pendekatan studi kasus di PT ASTB Maluku Tengah pada bulan Januari-April 2021. Penelitian ini menggunakan data primer diperoleh melalui wawancara dengan responden yang ditentukan menggunakan teknik purposive sampling dan data sekunder diperoleh dari Dinas Kelautan Provinsi Maluku, Balai Karantina Ikan Provinsi Maluku dan informasi dari hasil-hasil penelitian terkait secara deksriptif kualitatif dan kuantitatif dengan metode SCOR dan AHP untuk menilai kinerja rantai pasok. Hasil penelitian menunjukan hasil-hasil sebagai berikut: (i) aliran barang di PT ASTB bersumber dari pemasok yang berada di wilayah Maluku, (ii) transaksi finansial antara pelaku usaha dilakukan secara tunai atau transfer, dengan sistem relasi berbasis kepercayaan tanpa piutang, (iii) aliran informasi mengalir dari dan ke pemasok di PT ASTB terjadi melalui layanan telpon atau whatsapp, (iv) pandemi Covid-19 tidak menghentikan bisnis ikan cakalang beku (frozen) PT ASTB, (v) pelaku rantai pasok ikan cakalang terdiri dari pemasok, pengolah dan konsumen dalam Maluku (pasar lokal, tradisional dan domestik) dan luar Maluku (ekspor), (vi) kinerja rantai pasok ikan cakalang PT ASTB dikategorikan sebagai “Baik/Good”. Perusahaan dapat lebih baik lagi (from good to excellent) dengan melakukan upaya peningkatan kinerja rantai pasok yang memprioritaskan perbaikan pada kriteria terendah yaitu return.Title: Lessons Learned From Skipjack Tuna Supply-Chain Management During the Covid-19 Pandemic by PT ASTB in Central MalukuThe pandemic period raises various problems in the fishing industry, one of which is related to issues of availability, quality of supply, and suppliers of raw materials. In response to this, business actors make efforts to handle problems, which are outlined in improving supply chain management to support business continuity. . This study aims to identify the issue of skipjack supply chain management during the Covid-19 pandemic, identify the skipjack supply chain model and, measure the performance of the skipjack supply chain. The research was conducted through a case study approach at PT ASTB in January-April 2021. This study used primary data obtained through interviews with respondents who were determined using purposive sampling technique and secondary data obtained from the Maluku Provincial Marine Service, Maluku Provincial Fish Quarantine Center and information from research results related descriptively qualitatively and quantitatively with SCOR and AHP methods to assess supply chain performance. The results of the study show the following results: (i) the flow of goods at PT ASTB comes from suppliers located in the Maluku region, (ii) financial transactions between business actors are carried out in cash or transfers, with a trust-based relationship system without debt and credit, (iii) the flow of information to and from suppliers at PT ASTB occurs via telephone or whatsapp services, (iv) the Covid-19 pandemic has not stopped PT ASTB frozen tuna business, (v) the actors in the skipjack supply chain consist of suppliers, processors and consumers in Maluku (local, traditional and domestic markets) and outside Maluku (exports), (vi) PT ASTB supply chain performance of skipjack tuna is categorized as “Good”. Companies can do better (from good to excellent) by making efforts to improve supply chain performance that prioritizes improvements on the lowest criterion, namely return.

User's Satisfaction Levels Toward Sadeng Coastal Fishing Port Service at Gunungkidul Regency I Gede Suweda Anggana Putera; Suadi Suadi; Siti Ari Budhiyanti
Marine Fisheries : Journal of Marine Fisheries Technology and Management Vol. 13 No. 2 (2022): Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut
Publisher : Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmf.v13i2.41020

Ensuring high-quality service is one of the most challenging aspects of managing fishing ports, including Sadeng Fishing Port. Service quality is important because it is one of the success determinants of port management. The port's prosperity is intimately tied to the quality of service given, which supports the port's role and function as a center for fishing activities. The study aimed to measure user satisfaction with service quality and which service indicators needed modification and maintenance to improve service quality in the Coastal Fishing Port (PPP). A survey of 45 port users, including fishermen, ship owners, traders, and fish processors, as well as the Fish Auction Site Manager and the Port Manager, was conducted in PPP Sadeng from August to October 2021. The information was analyzed using the Customer Satisfaction Index (CSI) and the Importance Performance Analysis (IPA). The study showed that the availability of basic, functional, and supporting facilities was 86.84 percent. Port users were satisfied to a degree of 65.20 percent, which is considered relatively satisfactory. To improve service quality, about six service attributes should be prioritized. The port personnel's ability to respond quickly to problems; the port personnel's responsiveness to users' complaints; the personnel's ability to provide security guarantees in using services; the cleanliness, orderliness, and comfort of the port physical condition; and the port facilities' arrangement, completeness, readiness, and cleanliness were among them. It was necessary to improve the provision of amenities, especially for the functional facilities; in the meantime, improving service quality should prioritize personnel reaction to problems and handling user complaints. Keywords: Customer Satisfaction Index, Importance Performance Analysis, Sadeng Coastal Fishing Port, Gunungkidul Regency

Pendugaan Umur Simpan Asam Lemak (Ulva lactuca) dengan Metode Accelerated Shelflife Testing Anastasya Khalif Wiyani; Siti Ari Budhiyanti; Erista Adisetya
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 1 No. 01 (2022): Juni
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v1i1.232

Ulva lactuca adalah salah satu jenis makroalga hijau yang memiliki kandungan asam lemak tak jenuh cukup tinggi. Asam lemak tak jenuh mudah mengalami kerusakan akibat reaksi oksidasi. Penelitian ini bertujuan untuk mengetahui umur simpan asam lemak makroalga U. lactuca dengan metode Accelerated ShelfLife Testing (ASLT). Penyimpanan asam lemak U. lactuca dilakukan pada suhu penyimpanan 30±2ºC, 40±2ºC, dan 50±2ºC berturut-turut selama 25, 20, dan 15 hari dengan interval pengujian setiap 5 hari sekali, 4 hari sekali dan 3 hari sekali. Parameter uji yang digunakan adalah angka peroksida, angka anisidin, dan total oksidasi. Hasil penelitian menunjukkan bahwa angka peroksida asam lemak U. lactuca yang disimpan pada suhu 30±2ºC sebesar 1,52-9,24 mEq/kg, pada suhu 40±2ºC sebesar 2,44-9,56 mEq/kg, sedangkan pada suhu 50±2ºC sebesar 2,13-6,79 mEq/kg. Angka anisidin asam lemak Ulva lactuca yang disimpan pada suhu 30±2ºC, 40±2ºC, maupun 50±2ºC cukup fluktuatif, sementara total oksidasi pada suhu 30±2ºC, 40±2ºC, dan 50±2ºC berturut-turut sebesar 7,81-31,39, 12,48-26,86, dan 13,76-32,79. Dalam pengujian ASLT, parameter yang digunakan adalah angka peroksida dengan orde reaksi 0, karena mempunyai nilai R2 mendekati 1. Berdasarkan perhitungan ASLT, diperoleh umur simpan asam lemak U. lactuca pada suhu penyimpanan 30±2ºC, 40±2ºC, dan 50±2ºC berturut-turut adalah 8,93 hari, 9,26 hari, dan 6,04 hari. Pendugaan umur simpan asam lemak U. lactuca dapat dilakukan dengan parameter kritis angka peroksida menggunakan model pendekatan Arrhenius dengan persamaan

Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate Khusnul Alfionita; Siti Ari Budhiyanti; Nurfitri Ekantari
Jurnal Ilmiah Perikanan dan Kelautan Vol. 14 No. 1 (2022): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v14i1.32029

Highlight ResearchThe homogenization process affected the particle size reductionThe homogenization process using both High Speed Homogenizer and Ultrasound had a smaller particle size and the highest efficiency in encapsulation AbstractArthrospira platensis contains a high concentration of carotenoids mainly 80 % β-carotene. The use of β-carotene in functional food and nutritional supplements was constrained by its lack of chemical and physical stability. Therefore, efforts were needed to protect carotenoids from damage by using an encapsulation system. The emulsion preparation before the encapsulation process had an influence on the stability of the oil-in-water emulsion. Various methods were used to prepare emulsions, such as high shear homogenizers (HSH) and ultrasound (US) treatment. The homogenization step was critical because it influenced the chemical stability of any encapsulated compounds. The purpose of this work was to generate nanocapsules of β-carotene with minimum carotenoid degradation, high efficiency of encapsulation, and small particle size, with variation in the homogenization process. This study consisted of 5 treatments, including the homogenization processes used HSH 24.000 rpm for 90 s ; HSH 24.000 rpm for 60 s, amplitude 55 % for 120 s ; amplitude 94 % for 138 s ; amplitude 55 % for 138 s ; and amplitude 55 % for 120 s . Each parameter was analysed by ANOVA followed by Tukey pairwise comparisons with 95% confidence level and p<0.05. The particle size was influenced by the emulsification process, such as homogenization treatment, homogenization time, amplitude, and time of sonication. The sample that was homogenized using both HSH and US had a smaller particle size and the highest efficiency in encapsulation than others. The combination of homogenization process could decrease particle size.

Pengaruh Penggilingan Menggunakan Planetary Ball Mill terhadap Struktur Morfologi, Kandungan Proksimat dan Foaming Properties Spirulina Bubuk Kumayanjati, Bayu; Nugraheni, Prihati Sih; Budhiyanti, Siti Ari
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 19, No 2 (2024): Desember 2024
Publisher : Politeknik - Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v19i2.999

Ball milling biasa digunakan untuk memodifikasi ukuran partikel suatu bahan untuk meningkatkan sifat fungsional bahan tersebut. Tujuan dari studi ini adalah untuk mengetahui pengaruh penggilingan menggunakan planetary ball mill terhadap karakteristik spirulina bubuk terutama pada struktur morfologi, proksimat, dan foaming properties. Rancangan percobaan yang digunakan adalah rancangan faktorial dengan dua faktor. Penggilingan dilakukan dengan variasi kecepatan yang berbeda (650, 550, 450 rpm) dan durasi penggilingan yang berbeda (20 30 menit). Hasil analisis statistik menunjukkan tidak ada perbedaan yang signifikan terhadap ukuran partikel, warna, kadar abu, protein, lemak, dan foaming capacity (p0,05), tetapi terdapat perbedaan yang signifikan terhadap kadar air (p0,05). Spirulina bubuk yang dihasilkan dari penelitian ini memiliki rentang ukuran antara 11,929±0,051-12,323±0,016µm, Hasil pengukuran warna diperoleh nilai L berkisar antara 51,12±1,22-53,76±0,23. Hasil analisis proksimat spirulina bubuk meliputi kadar air berkisar antara 3,84±0,05-5,26±0,11%; kadar abu berkisar 6,11±0,08-6,21±0,07%; protein berkisar 47,06±0.72-48,61±0.75%; dan lemak berkisar 1,018±0,27-1,762±0,31%. Hasil analisis foaming properties yang meliputi foaming capacity (FC) berkisar 146,00±11,78-153,33±2,49% dan foaming stability (FS) setelah 90 menit berkisar 88,68±1,34-97,24±2,66%. Perlakuan durasi penggilingan yang lebih lama menunjukkan perbedaan yang signifikan terhadap FS setelah 60 dan 90 menit pengamatan. Hasil penelitian menunjukkan bahwa penggilingan dengan kecepatan 450 penggilingan dinilai sudah cukup baik untuk menghasilkan spirulina bubuk dengan partikel yang halus, kandungan proksimat yang tetap stabil dan kemampuan foaming yang baik.ABSTRACTBall milling is commonly used to modify the particle size of a material to improve the functional properties of the material. The objective of this study was to determine the effect of milling using a planetary ball mill on the characteristics of spirulina powder especially on morphological structure, proximate, and foaming properties. The experimental design used was a factorial design with two factors; milling speeds (650, 550, 450 rpm) and milling durations (20 30 minutes). The results of the statistical analysis indicated that only moisture content exhibited a significant difference (p0.05), with the other particle size, colour, ash content, protein, fat, and foaming properties showing no significant difference (p0.05). The superfine particle size ranged from 11.929±0.051 µm to 12.323±0.016 µm. L values ranging from 51.12±1.22 to 53.76±0.23 were found for colour measurements. Moisture content ranged from 3.84 ± 0.05-5.26 ± 0.11%; ash content from 6.11±0.08-6.21±0.07%; protein from 47.06±0.72-48.61 ±0.75%; and fat content from 1.018±0.27-1.762±0.31%. The results of foaming properties analysis including foaming capacity (FC) ranged from 146.00±11.78-153.33±2.49% and foaming stability (FS) after 90 minutes ranged from 88.68±1.34-97.24±2.66%. The longer milling duration showed significant differences in FS after 60 and 90 minutes of observation. The results showed that milling at 450 mill speed was considered good enough to produce spirulina powder with fine particles, stable proximate content and good foaming ability.

Response Surface Methodology for Optimized Concentration of Gum Arabic, Maltodextrin, and Whey Protein Isolate in Arthrospira platensis Phycocyanin Microcapsules Pebriyanti, Puspa; Budhiyanti, Siti Ari; Ekantari, Nurfitri
Jurnal Ilmiah Perikanan dan Kelautan Vol. 17 No. 3 (2025): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v17i3.74555

Graphical Abstract Highlight Research Phycocyanin could be encapsulated by the spray-drying process with gum Arabic (GA), maltodextrin (MD), and whey protein isolate (WPI) as coating materials. The selected optimal formula for phycocyanin microcapsules consisted of 8.3% GA, 11.7% MD, and 5.2% WPI. The optimum formulation can produce phycocyanin microcapsules meeting 76.56% of the desired targets. The concentrations of three encapsulant ingredients (GA, MD, and WPI) influenced the resulting characteristics, e.g., phycocyanin content, antioxidant activity, encapsulation efficiency, phycocyanin retention, solubility, and particle size Abstract Phycocyanin is a blue-colored phycobiliprotein in Arthrospira platensis known for its antioxidant properties. Due to its sensitivity to pH, temperature, light, oxygen, and moisture, protecting phycocyanin pigments often involves microencapsulation through spray drying. This process allows the pigments to be rapidly entrapped within a wall material. The wall material for these microcapsules was composed of gum arabic, maltodextrin, and whey protein isolate. This study aimed to determine the optimal concentrations of these components to optimize encapsulation performance. Optimization was performed using the Minitab application with Response Surface Methodology (RSM) and a Central Composite Design (CCD). The independent variables were the concentrations of gum arabic, maltodextrin, and whey protein isolate, while the response variables measured included yield, phycocyanin content, antioxidant activity, encapsulation efficiency, phycocyanin retention, solubility, and particle size. Scanning electron microscopy (SEM) was used to analyze the morphology of the optimized microcapsules. The Minitab analysis recommended 20 potential optimization solutions, with the highest desirability value of 0.7656. The selected optimal formula consisted of 8.3% gum arabic, 11.7% maltodextrin, and 5.2% whey protein isolate. Predicted response values for this formulation were as follows: yield 75.30%, phycocyanin content 4.55%, antioxidant activity 48.87%, encapsulation efficiency 98.98%, phycocyanin retention 68.57%, solubility 95.15%, and particle size 212.73 nm. Validation results confirmed a yield of 81.70%, phycocyanin content of 3.56%, antioxidant activity of 52.08%, encapsulation efficiency of 93.96%, phycocyanin retention of 62.42%, and a particle size of 212.73 nm. These findings indicate that the proposed solution is both effective and acceptable.

Co-Authors . Suadi Alim Isnansetyo Almira Islamei Pratiwi Alvika Hayyu Chandra Permana, Alvika Hayyu Chandra Amir Husni Anastasya Khalif Wiyani Antarif Kusuma Brata Aprianti Natia Sary Atika Anif Prameswari Bambang Retno Aji Bayu Kumayanjati Bianda Aulia Dewi Ariani Erista Adisetya Ervika Rahayu Novita Herwati I Gede Suweda Anggana Putera Indun Dewi Puspita Iqlimah Rahmadina Duwila Khusnul Alfionita Khusnul Alfionita Kun Cahyaningrum Laras Rianingsih Latif Sahubawa Latif Sahubawa Meida Rositasari Nurfitri Ekantari Nurfitri Ekantari Nurfitri Ekantari Pebriyanti, Puspa Pingkan Mayestika Afgatiani Prihati Sih Nugraheni, Prihati Sih Punky Kusuma Damayanti Puspita, Indun Dewi Rahadyana Muslichah Ruth Y. Situmorang Sheila Rosmala Putri Suadi Suadi Tira Aristasari Toto Sudargo Yusuf Kalingga Murda

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