Moringa oleifera is a high nutritional multipurpose plant. Almost all parts of this plant can be used as a source of food and pharmaceuticals. Moringa leaves are rich in minerals, vitamins and important phytochemicals that can be used as antioxidants, anticancer, anti-inflammatory, antidiabetic and antimicrobial agents. Moringa leaf extract is unstable and prone to chemical changes during food processing; therefore, it is necessary to encapsulate the bioactive as part of preservation process. This study aimed to determine the physical and chemical properties of microcapsules with various
coating and leaf extract ratio, i.e. 1:5, 1:10, and 1:20. The method used in this study is a complex coaservation using pectin and soy protein as coating for moringa extract. The results showed that there was no significant difference between the water and ash content of various ratio, with an average of 0.114% and 0.017%, respectively. The color of the microcapsules of moringa leaf extract was yellow to greenish yellow. FTIR results showed a decrease in the absorbance intensity of carbohydrate and protein functional groups in microcapsules with an increasing amount of Moringa leaf extract added to system.