Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.)

Authors

  • Diana lestari Unika Atma Jaya
  • Marvina Marvina Unika Atma Jaya
  • Rianita Pramitasari Unika Atma Jaya

DOI:

https://doi.org/10.30997/jah.v6i2.2788

Abstract

Microencapsulation is a technique that can improve the viability of probiotics and protect the cells from adverse environment by entrapping the cell inside a bead matrix. Probiotic strains Lactobacillus acidophilus was microencapsulated by an emulsion method using sodium alginate, palm oil, and Tween 80. The aim of this research were to produce microencapsulated L. acidophilus by emulsion method and evaluate the stability of microencapsulated probiotic during storage in pineapple fruit butter. Microencapsulation could protect probiotic during storage (significantly different (p=0,05)) than without microencapsulation. During two weeks storage, free cells decreased dramatically (2,5 log CFU/g) than encapsulated cells (1,2 log CFU/g). Storaging microencasulated probiotic in refrigerator temperature (4°C) caused microencapsulated probiotic had longer shelf life (22 days) than room temperature (9 days). pH of pineapple butter containing microencapsulated probiotic cells were found as more stable during storage than were the free cells.

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Published

2020-10-15

How to Cite

lestari, D., Marvina, M., & Pramitasari, R. (2020). Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.). JURNAL AGROINDUSTRI HALAL, 6(2), 146–153. https://doi.org/10.30997/jah.v6i2.2788

Issue

Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)

Section

Articles

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