Sudarminto Setyo Yuwono, Irbah Hana Hidajatullah, Elok Waziiroh
Betacyanin found in dragon fruit skin can be used as a natural dye, but it is unstable to external factors. Microencapsulation is a method used to increase the stability of betacyanin pigments during storage. This study aims to determine the effects of the type and concentration of the foaming agent on the physicochemical characteristics of microencapsulation. The study used a Factorial Randomized Block Design (RBD) with two factors. The first factor is the type of foaming agent (egg white and HPMC), and the second factor is the concentration of the foaming agents (2%, 4%, and 6%). The results of the observations were analyzed using ANOVA, followed by the Tukey test. Based on the study results, the best treatment from the Zeleny method was observed for the egg white foaming type at a concentration of 2%. Water content 4.02%, yield 17.26%, total betacyanin 41.69 mg/L, light stability 88.76%, solubility 81.1%, encapsulation efficiency 56.25%, and yellowness 9.29. This research can provide information on the use of foaming agents, their types and concentrations, and the best treatment. © 2026 Sudarminto Setyo Yuwono, Irbah Hana Hidajatullah, Elok Waziiroh Published by Department of Food Science and Biotechnology, Universitas Brawijaya, Indonesia.
Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jl. Veteran, Malang, 65145, Indonesia
