ABSTRACT
The antioxidant compounds in mangosteen peel extract have characteristics, namely, unstable, reactive, and veryeasily oxidized. To protect the damage of bioactive compounds, xanthone, it needs a coating method with materialswhose effectiveness and efficiency have been proven such as maltodextrin. This study aims to examine the optimalformulations and characteristics produced from microencapsulation of mangosteen peel extract with maltodextrinfrom arenga starch. The mangosteen peel was extracted with 96% ethanol and maltodextrin was made in microparticlesize. Then, it was formulated in various balances of mangosteen peel extract with maltodextrin, respectively, asfollows: 70:30, 60:40, 50:50, 40:60, and 30:70 (%). Each formulation was homogenized for 15 minutes and hydratedfor 18 hours at 4°C. After that, the sample was homogenized for 1 minute and sprayed using a spray dryer at a feed rateof 15 ml per minute with an inlet temperature of 170°C and a pressure of 1 atm. Furthermore, the microencapsulationproducts were carried out by characterization, including particle size, zeta potential, morphology, encapsulationefficiency, and stability of microcapsules. The data were analyzed using analysis of variance. If there were significantdifferences, it would be tested using Duncan’s Multiple Range Test method. The results showed that the formulationof the ratio of mangosteen peel extract with maltodextrin had a significant effect (p < 0.05) on particle size, zetapotential, morphology, encapsulation efficiency, and stability of microcapsules. The characterization results from eachformulation reported that the ratio of mangosteen peel extract and maltodextrin at level 50%:50% (MP3) producedmore proportional characteristics than other treatments. The formulation of mangosteen peel extract with maltodextrinat a balanced ratio could be used as an alternative supply and processing of functional food.