| The first aim of this study is to determine the effect of maltodextrin concentration on the characteristic of grapes skin and seed microcapsules and the second aim is to find the right maltodextrin concetrationto produce microcapsule with the best characteristic. This research is using Block Randomized Design with maltodextrin concentration of: 3, 5, 7, 9 and 11 % and it repeated three times. The variables observed in this study are: the yield of microcapsule, water content, solubility and the antioxidant activity (DPPH method). The result showed that maltodextrin concentration has significant effect on the yield of microcapsule and on the water content. Concentration 11% maltodextrin produce the best characteristics of microcapsule withmicrocapsule yield of 3,57%, water content 8,78 %, solubility70,80 %, and antioxidant activity 45,45 %. |