<p class="BasicParagraph" align="center"><strong>ABSTRACT</strong></p><p class="BasicParagraph" align="center"><strong> </strong></p><p class="Pa2">The objective of the research was to evaluate nutritional values of microencapsulated diet made from single cell protein of microalgae. Complete randomized design was applied using three different types of microalgae for inclusion trials i.e. (A) <em>Nannochloropsis </em>sp., (B) <em>Chlorella </em>sp., and (C) <em>Spirulina </em>sp. with five replications respectively. Microencapsulated diet was produced by a modification method based on thermal cross-linking with stable temperature. Phytoplankton was cultured in sea water for which fertilized by a modification of Walne and Guillard fertilizer. The results showed that the highest value of nutrition content was <em>Spirulina </em>sp. and the average composition of protein, crude lipid, carbohydrate, ash, nitrogen free extract, and water content was 34.80%, 0.30%, 18.53%, 20.09%, 26.29%, and 13.32%, respectively. Organoleptically, microcapsule showed that the color of capsule was dark green and smell fresh phytoplankton.</p><p class="Default"> </p>Keywords: microcapsule, single-cell protein, thermal cross-linking, microalgae, phytoplankton<br /><p class="BasicParagraph"> </p><p class="BasicParagraph"> </p><p class="BasicParagraph" align="center"><strong>ABSTRAK</strong></p><p class="BasicParagraph"><strong> </strong></p><p class="Pa2">Tujuan penelitian adalah mengevaluasi kandungan nutrisi pakan mikrokapsul protein sel tunggal (<em>single cell protein</em>) yang berasal dari berbagai jenis mikroalga (fitoplankton). Rancangan percobaan yang digunakan adalah rancangan acak lengkap, dengan perlakuan inklusi mikrokapsul dari jenis fitoplankton (A) <em>Nannochloropsis </em>sp., (B) <em>Chlorella </em>sp., dan (C) <em>Spirulina </em>sp., masing-masing diulang lima kali. Pembuatan mikrokapsul dilakukan dengan menggunakan modifikasi metode dasar <em>thermal cross-linking</em>, serta menerapkan teknik pengeringan suhu konstan. Proses pembuatan mikrokapsul protein diawali dengan kultur fitoplankton jenis <em>Nannochloropsis </em>sp., <em>Chlorella </em>sp., dan <em>Spirulina </em>sp. Kultur dilakukan di dalam laboratorium menggunakan media air laut dan modifikasi pupuk Walne dan Guillard. Hasil penelitian menunjukkan bahwa kandungan nutrisi tertinggi terdapat pada jenis mikrokapsul protein sel tunggal yang berasal dari <em>Spirulina </em>sp., dengan rata-rata komposisi kandungan protein 34,80%, lemak 0,30%, karbohidrat 18,53%, abu 20,09%, dan BETN 26,29%. Mikrokapsul berwarna hijau tua dan aroma fitoplankton segar.</p><p class="Default"> </p>Kata kunci: mikrokapsul, protein sel tunggal, <em>thermal cross-linking</em>, mikroalga, fitoplankton

Abstrak: Inflammation is one of the immune system's responses to infection, irritation, also cell damage. Inflammation stimulates pro-inflammatory biomarkers. Albumin and globulin are included as inflammatory biomarkers, albumin is a negative acute phase protein (-APP), which will decrease, and globulin is a positive acute phase protein (+APP), which will increase due to inflammation. Ganoderma lucidum is a medicinal mushroom with anti-inflammatory potential that could increase the albumin level in blood due to inflammation. This research aimed to examine the effect of G. lucidum extract on the albumin and globulin level of inflamed white rats anddetermine the most effective dose of extract to be an anti-inflammatory agent. The study was conducted with a completely randomized design (CRD) consisting of 6 treatments of healthy control (HC), inflamed rats as negative control (C-), inflamed rats with Na-diclofenac administration (C+), and inflamed rats with G. lucidum extract administration with a dose of 250, 500, 750 mg/kg BW (T1, T2, and T3) with four replications each. The independent variable is the dose variant of   G. lucidum (250, 500, 750 mg/kg BW), with the dependent variable being the changesin albumin and globulin levels. The main parameters are albumin and globulin levels, and the support parameter is the GC-MS test. The data were processed using Analysis of Variance (ANOVA) at an error rate of 5%, followed by Duncan's analysis at 95% confidence level. The results show that mushroom G. lucidum extract administration with a dose of 250 mg/kg BW is the most effective dose to be ana dose of 250 mg/kg BW, which is the most effective anti-inflammatory agent.