Kajian Pustaka Teknik Pengeringan Semprot (Spray Drying) Untuk Pengawetan Dan Produksi Probiotik

Seveline, Seveline

doi:10.30997/jah.v3i1.692

Cited by 4 publications

(4 citation statements)

References 9 publications

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“…Berdasarkan Tabel 3, perlakuan metode enkapsulasi pengeringan beku, memiliki rendemen yang lebih besar dibandingkan perlakuan dengan pengeringan semprot. Salah satu kelemahan metode pengeringan semprot adalah menempelnya produk hasil pengeringan dalam saluran dan ruang pengering yang dapat menurunkan rendemen hasil produk (Hariyadi, 2017;Seveline, 2017).…”

Section: Pendahuluanunclassified

Pengaruh Media Inokulum dalam Semi Ko-Enkapsulasi Sel Lactobacillus acidophilus Menggunakan Enkapsulan Matriks Eucheuma cottonii – Maltodekstrin

et al. 2022

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Media inokulum berfungsi untuk meningkatkan jumlah sel Lactobacillus acidophilus sebelum dienkapsulasi. Media inokulum dapat turut berperan dalam mempertahankan jumlah atau viabilitas sel selama proses enkapsulasi. Tujuan penelitian ini adalah mengkaji pengaruh media inokulum dalam proses enkapsulasi sel BAL L. acidophilus dalam matriks semi ko-enkapsulasi Eucheuma cottonii – maltodekstrin menggunakan metode pengeringan beku dan metode pengeringan semprot. Metode penelitian yang digunakan adalah deskriptif. Variasi perlakuan yang digunakan terdiri dari dua taraf. Taraf pertama adalah media inokum susu skim 10% dan susu pasteurisasi, dan taraf kedua adalah metode enkapsulasi yaitu pengeringan beku dan pengeringan semprot. Hasil enkapsulasi sel, dianalisis sifat morfologis, fisik dan mikrobiologisnya. Berdasarkan hasil penelitian, diperoleh bahan media inokulum susu skim 10% dapat meningkatkan jumlah sel pada hasil enkapsulasi sel dalam matriks E. cottonii – maltodekstrin, sedangkan media inokulum susu pasteurisasi dapat mempertahankan keutuhan sel dalam matriks kapsul sel, sehingga memiliki viabilitas yang lebih baik dibandingkan hasil enkapsulasi menggunakan media inokulum susu skim 10%.

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Section: Pendahuluanunclassified

Pengaruh Media Inokulum dalam Semi Ko-Enkapsulasi Sel Lactobacillus acidophilus Menggunakan Enkapsulan Matriks Eucheuma cottonii – Maltodekstrin

et al. 2022

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“…Masa simpan dalam suatu bahan pangan memiliki batas dalam masa penyimpananya, kebutuhan bahan pangan sangat penting bagi manusia dimana untuk menunjang kebutuhan hidup. Terbatasnya waktu masa simpan dalam suatu bahan pangan dibutuhkan suatu bahan pengawet alami agar bahan pangan yang digunakan tersebut tidak mudah mengalami kerusakan dan memiliki masa simpan yang lebih lama (Seveline, 2017).…”

Section: Pendahuluanunclassified

Analisis Viabilitas Lactobacillus Lactis Pada Inovasi Media Dasar Pertumbuhan Alternatif Dan Media Dasar Penepungan Bakteri Asam Laktat

Sulastri¹,

Manguntungi²

2020

JURNAL TAMBORA

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The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.

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“…Probiotic bacteria have several requirements, namely resistant to low pH conditions (acidic), resistant to bile acids and salts, can produce antimicrobials so that they can develop in the human digestive tract and can balance the microflora in the digestive tract, and are safe for use. 1,2 Lactic acid bacteria (LAB) are bacteria that have a major contribution in the fields of food, agriculture and medicine (pharmacology). These bacteria have many benefits, including as probiotics, increasing the organoleptic value of food and beverages, and biopreservatives (natural preservatives) of food and processed products.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria as an Exopolysaccharides (EPS) Producing Starter from Pakoba Fruit (Syzygium sp.), Endemic Species at Minahasa, North Sulawesi

Lawalata,

Kumajas,

Tengker

et al. 2023

J. Pure Appl. Microbiol.

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Pakoba fruit (Syzygium sp.) is one of the medicinal plants of Minahasan folks and it is an endemic species in North Sulawesi. Pakoba can only be found in Minahasa areas and is very popular among people in Minahasa. The taste is sour, making this fruit as the main ingredient to be processed into rojak, sweets, dodol, jam, or syrup. Pakoba fruit is widely used for treatment in the simplest way because this fruit contains many bioactive compounds. Pakoba fruit can act as a source of probiotics because it contains good microorganisms, namely Lactic Acid Bacteria (LAB). Some types of LAB are able to synthesize exopolysaccharides (EPS), which are polysaccharide polymers considered essential for health. Therefore this research aims to determine the presence of lactic acid bacteria (LAB) in Pakoba fruit and their potential to produce exopolysaccharides. The presence of lactic acid bacteria in Pakoba fruit was detected through the pour plate method on MRSA media (de Man, Rogosa and Sharpe Agar) + CaCO3 1%. The culture was incubated at 37°C for 48 hours. Growing colonies are observed morphological features of colonies, cells, biochemical and physiological properties. The isolates believed to be LAB, were then tested for its potential to produce EPS. From the total of 35 producing-acid bacteria, 17 isolates were tested as lactic acid bacteria group that had characteristics of bacilli cells, gram-positive bacteria, catalase-negative, non-motile, non-spore-forming, gas production, mesophilic, aciduric, can ferment carbohydrates. Based on Bergey’s Manual of Systematic Bacteriology, the seventeen isolates were identified as members of the Lactobacillus genus. The seventeen isolates also showed the ability to produce exopolysaccharides in the range of 102-1570 mg/L.

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Kajian Pustaka Teknik Pengeringan Semprot (Spray Drying) Untuk Pengawetan Dan Produksi Probiotik

Cited by 4 publications

References 9 publications

Pengaruh Media Inokulum dalam Semi Ko-Enkapsulasi Sel Lactobacillus acidophilus Menggunakan Enkapsulan Matriks Eucheuma cottonii – Maltodekstrin

Pengaruh Media Inokulum dalam Semi Ko-Enkapsulasi Sel Lactobacillus acidophilus Menggunakan Enkapsulan Matriks Eucheuma cottonii – Maltodekstrin

Analisis Viabilitas Lactobacillus Lactis Pada Inovasi Media Dasar Pertumbuhan Alternatif Dan Media Dasar Penepungan Bakteri Asam Laktat

Lactic Acid Bacteria as an Exopolysaccharides (EPS) Producing Starter from Pakoba Fruit (Syzygium sp.), Endemic Species at Minahasa, North Sulawesi

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