<![CDATA[Purpose of the study: Iron (Fe) and zinc (Zn) deficiencies significantly contribute to childhood stunting. Pumpkin seeds (Cucurbita moschata) are rich in these minerals, but poor palatability and rapid gastric degradation limit their direct use as a food ingredient. This study aimed to microencapsulate pumpkin seed powder with gum arabic via solvent evaporation to protect key micronutrients and enhance targeted mineral delivery. Methodology: The prepared experimental samples were characterized using PSA, FTIR, AAS, and a binocular microscope. We formulated microcapsules with a high-speed homogenizer using the solvent evaporation technique, and statistically analyzed the data using ANOVA in SPSS. Main Findings: The synthesized pumpkin seed microcapsules were powder-shaped, yellow, aromatic, and tasteless. Formulas ranging from 1.5:5 to 3.5:5 were the most stable through the sixth cycle. The yield (38.8%–77%), particle size (54.68–60.70 μm), and particle uniformity were optimal at a 4.5:5 ratio, exhibiting round morphological shapes. Mineral concentrations reached 18–101 mg/L for Fe and 11–79 mg/L for Zn, with encapsulation efficiency between 2.81% and 30.01%. FTIR spectra showed characteristic peaks from both raw materials, and microbiological testing confirmed safety under official BPOM standards. Novelty/Originality of this study: Increasing the active ingredient ratio significantly enhanced mineral uptake without altering the fundamental chemical structure. The primary novelty lies in utilizing pumpkin seed waste encapsulated in gum arabic via solvent evaporation. These stable microcapsules represent a safe, effective, and economical local food fortification agent to address stunting.]]>
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