Encapsulation of protein extract of phytoplankton and its application in sago starch from North Maluku

Abstract- Encapsulation of protein extract of phytoplanktonwas conducted. The research aims at testing thefeasibility of phytoplanktonextractsto be usedin encapsulated sago food with maltodekstrin. The analysis method was Lowry andscanning electron microscopy (SEM). The results indicated that protein extracts of Dunaliellasalina had a high rendament content after encapsulating process, respectively 1.4 % and 0.407 % while the application of maltodekstrin was 5 percent. The highest protein content after the application of 30 % of protein extract of Dunaliellasalina to sago starch products was 9.19 mg/g. Keywords- Encapsulation, phytoplankton, maltodextrin, sago starch, North Maluku.