@article{Mauliasari_Agustini_Amalia_2019, place={Bogor, ID}, title={Stabilisasi fikosiani Spirulina platensis dengan perlakuan mikroenkapsulasi dan pH}, volume={22}, url={https://jurnal.ipb.ac.id/index.php/jphpi/article/view/29121}, DOI={10.17844/jphpi.v22i3.29121}, abstractNote={<p><em>Spirulina platensis</em> is a blue-green microalga which is classified into <em>Cyanobacteria.</em> <em>S. platensis</em> is often used as functional food ingredient because their phycocyanin pigment has antioxidant properties. However, the pigment is of low stability and is sensitive to temperature, pH, oxygen, and humidity. The purpose of this study was to determine the effect of microencapsulation and pH treatment on the stability of phycocyanin <em>S. platensis.</em> The experimental design used in the study was Completely Randomized Factorial Design with 2 factors namely microencapsulation process and different pH values (pH 4 and pH 8). The results showed that the microencapsulation process and pH treatment had different effects (P &lt;0.05) on the stability of phycocyanin.&nbsp; <em>S. platensis</em> with microencapsulation at pH 8 produced smaller phycocyanin degradation (5.32±1.37%), antioxidant degradation (38.12±0.31%), and total color different (TCD) (22.1±0.07) compared to other treatments. While the relative concentration (CR) value of the microencapsulated phycocyanin in <em>S. platensis</em> was 94.68±1.37%, higher than that of other treatments. Microencapsulation at pH 8 stabilized phycocyanin by preventing precipitation of the protein.</p&gt;}, number={3}, journal={Jurnal Pengolahan Hasil Perikanan Indonesia}, author={MauliasariEndah Saivira and Agustini Tri Winarni and Amalia Ulfah}, year={2019}, month={Dec.}, pages={526-534} }