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Special Region of Yogyakarta is one of the regions that has a high potential for natural disasters. Food is the consumable material that is most needed when natural disasters occur. For maintaining nutritious food that will be distributed to victims of natural disasters that still appropriate to eat, an alternative form of food preservative is needed. In this research, watermelon rind was chosen as an ingredient to make natural preservatives because they contain flavonoids and anthocyanins. This research aims to determine the total content of anthocyanins, flavonoids and phenolics in red watermelon rind, also to determine the effect of chitosan composition on the ability to release flavonoids and phenolics in food. This research was carried out by extraction and encapsulation methods. On encapsulation process, spray drying technique were used. The analysis carried out included the analysis of Total Anthocyanin (TA), Total Flavonoids (TF) and Total Phenolic (TPC) in the supernatant. The other analysis was in vitro tests to know the ability of flavonoids and phenolics release in the food. The total anthocyanin content in red watermelon rind was 0.1113 mg/L. The total content of flavonoids in red watermelon rind was 0.6159 g/mL. The total phenolic content of red watermelon rind was 0.341 g/mL. On the In Vitro release for flavonoids and phenolic compound, there was instability on release of flavonoids and fenolic toward the time in variations of chitosan mass 0.4 grams, 0.5 grams, and 0.6 grams. But the highest release of flavonoid and phenolic levels occurred from average results in variations of chitosan mass 0.6 grams, with each results, 0.1172 g/mL for flavonoids and 0.0867 g/mL from phenolic. Due to the higher of used chitosan, that means flavonoids and fenolic’s content is higher too.

Profil Release Enkapsulasi Antosianin, Flavonoid dan Fenolik pada Kulit Semangka Menggunakan Metode Spray Drying