Melinjo peel contains ascorbic acid, flavonoids, phenolics, lycopene, and β-carotene. The method of handling to reduce melinjo peel and preserve the active compounds is by powder encapsulation. Encapsulation is a way to protect the active compound and extend the shelf life of melinjo peel. The method used is spray drying, which can turn the liquid into a powder by heating with the help of a coating agent such as maltodextrin. The purpose of this study was to determine the difference in concentration of maltodextrin (4, 6, 8%) and temperature of spray dry (135, 145, 155, 165°C) on the physical and chemical characteristics of encapsulated powder of red melinjo peel. Analysis of red melinjo peel powder had 1.69% moisture content, 5.96 mg GAE/g total phenolic, 0.53 mg QE/g total flavonoids, 31.36% solubility, 55.98 μm particle size, and antioxidant activity (IC50) 42.694 ppm. While the analysis of the selected encapsulates, which is encapsulates with a maltodextrin concentration of 8% and a spray dry temperature of 135°C had 0,09% moisture content, 1.0683 mg GAE/g total phenolic, 99.8050% encapsulation efficiency, 0.1777 mg QE/g total flavonoid, 92.3663% solubility, 212.93 μm particle size, and 121.389, 7132 ppm of antioxidant activity (IC50). The increase in maltodextrin concentration and spray dry temperature causes the encapsulation efficiency, solubility, and particle size of encapsulation to increase but cause the moisture content, total phenolic, and total flavonoid encapsulation to decrease.