<![CDATA[ABSTRAK. Extra virgin olive oil (EVOO) adalah olahan pertama minyak zaitun tanpa campuran ekstrak lainnya yang mengandung senyawa antioksidan berupa senyawa fenolik, tokoferol, squalene, klorofil, β-karoten, dan polifenol. Kandungan antioksidan ini mudah teroksidasi sehingga perlu dipertahankan dengan cara mikroenkapsulasi. Mikroenkapsulasi merupakan penyalutan tipis dengan polimer pada partikel kecil zat padat dan dispersi zat cair dimana ukuran partikel antara 1-5000 µm. Riset ini bertujuan untuk mengetahui pengaruh penambahan volume bahan inti dan komposisi campuran polimer pada mikroenkapsulasi EVOO dengan penyalut polimer alam kappa-karagenan dan glukomanan menggunakan metode koaservasi. Keberhasilan EVOO tersalut dalam polimer ditunjukkan berdasarkan rendemen mikrokapsul, Fourier Transform Infra Red Spectrophotometer (FTIR), Scanning Electron Microscope (SEM), dan efisiensi enkapsulasi. Hasil riset didapatkan penambahan volume minyak dan campuran komposisi polimer berpengaruh terhadap efisiensi yang dihasilkan. Efisiensi enkapsulasi tertinggi terdapat pada penambahan volume EVOO 0,5 mL sebesar 74,996% dan komposisi polimer pada 0,2 g kappa-karagenan + 0,1 g glukomanan sebesar 77,5637%. Kata kunci: Extra Virgin Olive Oil, Koaservasi, Mikroenkapsulasi, Polimer Abstract. Extra virgin olive oil (EVOO) is the first processed olive oil without other extracts containing antioxidant compounds in the form of phenolic compounds, tocopherols, squalene, chlorophyll, β -carotene, and polyphenols. These antioxidants are easily oxidized so it need to be maintained using microencapsulation. Microencapsulation is a thin polymer coating on small solid particles and liquid dispersions where the particle size ranges from 1-5000 µm. The aim of the research is to determine the effect of the volume of core material and the composition of polymer mixture on EVOO microencapsulation using mixture natural polymer kappa-carrageenan and glucomannan by coacervation method. The success of coating EVOO by the polymer was demonstrated based on the yield, Fourier Transform Infra Red Spectrophotometer (FTIR), Scanning Electron Microscope (SEM), and encapsulation efficiency. The results showed that the addition of oil volume and a mixture of polymer compositions affected the resulting efficiency. The highest encapsulation efficiency was found in the addition of 0.5 mL EVOO which provides efficiency 74.996% and polymer composition at 0.2 g of kappa-carrageenan + 0.1 g of glucomannan which provides efficiency 77.5637%.Keywords: Extra Virgin Olive Oil, Coaservation Microencapsulation, Polymer ]]>
