Effects of Microencapsulated Dunaliella Salina Algae on Sensory Evaluations, Omega-3 Fatty Acid and Nutritional Compositions Value of Sago Bagea Cookies

This study aims to find the well-coated Dunaliella Salina Microcapsule (DSM) and use it as a supplement for sago bagea cookies. DSM formulas will be produced from the encapsulation of maltodextrin and Arabic gum by spray drying method, and their morphologies will be analyzed using a Scanning Electron Microscope (SEM). The best formula is chosen based on wrinkles that appeared and agglomeration on the particles of the produced microcapsules. Based on the SEM result, it is obtained that F3 is the well-coated microcapsule due to its less-wrinkled surface with no agglomeration. F3 will be used to fortify sago bagea cookies with ratios of 10%, 20%, and 30%. In this study, four sago bagea cookie formulas were made (Control, DSM 10%, DSM 20%, and DSM 30%). These formulas will be tested by sensory evaluations to determine the preferred cookies, which will be analyzed further for their nutritional values. Based on the sensory analysis, DSM 10% will be chosen due to panelist preference, with the highest overall acceptability score of 3.94 ± 0.71. DSM 10% will be analyzed on its omega-3 fatty acids (docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)) and nutritional compositions. In conclusion, the analysis showed DSM 10% has a higher content of DHA (4.705 mg/g to 7.305 mg/g), EPA (15.18 mg/g to 20.18 mg/g), ash (0.71% to 0.77%), fat (13.84% to 15.56%), protein (2.72% to 3.89%), crude fiber (1.33% to 1.34%) and total energy (456.28kcal/100g to 467.16kcal/100g) but lower in moisture (2.52% to 1.80%) and carbohydrate (80.21% to 77.98%) than control.