Chorella vulgaris and Spirulina Platensis Concentration of Protein, Docosahexaenoic Acid Chorella (DHA) Eicosapentaenoic Acid (EPA) and Variation Concentration of Maltodextrin via Microencapsulation Method
The research aimed to find concentration of Protein Docosahexaenoic Acid (DHA) Eicosapentaenoic Acid (EPA) and variation concentration of maltodextrin via microencapsulation method from Chlorella vulgaris and Spirulina platensis. C.vulgaris and S.platensis were phytoplankton that had high protein content primarily and fatty acid were Docosahexaenoic Acid (DHA) Eicosapentaenoic Acid (EPA) Because of that, they could be addition compound to many commercial products therefore it can be a good nutrition for human body. Analysis method was carried out by the sonication extraction for short and cheap lyses of phytoplankton biomasses; UV/VIS spectrophotometer to determine the concentration of DHA and EPA in from phytoplankton crude extract. The result indicated that concentration of crude protein from Spirulina platensis was higher than Chlorella vulgaris were 55,98 and 13,64% respectly; DHA and EPA in Chlorella vulgaris were 36.53 and 123.46 mg/g DW. The concentration of DHA and EPA in Spirulina platensis was higher than Chlorella vulgaris were 72,345 mg/g and 331,07 mg/g DW. While SEM data showed that the quality of the resulting microcapsules for Chlorella vulgaris by using maltodextrin as a coating that 540 Indah Raya et al was with the addition of 30% of maltodextrin and 15% maltodextrin for Spirulina platensis.