<![CDATA[ABSTRACT This study was conducted to determine the chemical characteristics of fermented black cumin seed and fermented sesame seed extract encapsulation by using various types of coating materials. This research used a complete randomized design (CRD) with two factors: the ratio of black cumin extract with sesame seed extract (E): 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 (%) and type of coating material (N): maltodextrin: soy protein, maltodextrin: gelatin, maltodextrin: casein. In this research, an analysis of chemical and phytochemical characteristics of encapsulation of black cumin seed and sesame seed extract has been found as follows: water content, ash content, protein content, fat content, fiber content, reducing sugar content, and rendement of extract. Keywords: antioxidant activity, black cumin seeds, sesame seeds, extract, encapsulation, type of coating material. ABSTRAK Penelitian ini dilakukan untuk mengetahui karakteristik kimia enkapsulasi ekstrak biji jintan hitam dan biji wijen terfermentasi dengan menggunakan berbagai jenis bahan penyalut. Penelitian ini menggunakam rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan ekstrak biji jintan hitam dengan ekstrak biji wijen (E) : 100 : 0, 75 : 25, 50 : 50, 25 : 75, 0 : 100 (%) dan jenis bahan penyalut (N) : maltodekstrin : soy protein, maltodekstrin : gelatin, maltodekstrin : kasein. Pada penelitian ini telah dilakukan analisis terhadap karakteristik kimia dan fitokimia enkapsulat ekstrak biji jintan hitam dan biji wijen diantaranya kadar air, kadar abu, kadar protein, kadar lemak, kadar serat, kadar gula pereduksi, dan rendemen ekstrak. Kata Kunci: aktivitas antioksidan, biji jintan hitam, biji wijen, ekstrak, enkapsulasi, jenis bahan penyalut.]]>
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