MIKROENKAPSULASI Lactobacillus plantarum DENGAN BERBAGAI ENKAPSULAN PADA PENGERINGAN SEMPROT JUS JAMBU BIJI

Abstract

Two strains of Lactobacillus plantarum (1%) in guava juice were microencapculated by spray drying technique using several types of encapsulant, i.e. maltodextrin, maltodextrin in comb ination with other materials such as gum arabic, inulin, and galaktooligosakarida (GOS), with a ratio of 5:1. The ob jectives of this study were to compare the effect of encapsulation materials of Lactob acillus plantarum 2C12 and Lactob acillus plantarum BSL on heat resistance (50, 60 and 70°C, for 20 min), survival at low pH (2.0), b ile salts (0.5%), and antimicrobial activity against Escherichia coli. Spray drying were performed at 120°C (inlet) and 70°C (outlet). The results showed that all types of encapsulated prob iotics improved their resistances toward heat, low pH and bile salts as compared to free cells. The highest survival of prob iotic cells was achieved by prob iotic encapsulated with maltodextrin, and heated at 50°C, with a protection of 2-3 Log CFU g-1 as compared to free cells. Combination of maltodextrin and GOS (5:1) showed the highest protection toward low pH and b ile salts, except for L. plantarum BSL , the b est encapsulant was maltodextrin. The antimicrobial activity of microencapsulated prob iotic the cells did not change after the microencapsulation process. These results indicate that the guava powder prob iotic can be develop ped b y microencapsulation technique using maltodextrin or combination of maltodextrin and GOS with spray drying method.

Sifat Fisik Garam Hasil Pengeringan Sari Air Laut (SAL) menggunakan Pengering Semprot

“…Publikasi pengeringan pada umumnya tentang jus jambu biji (Ningtyas, et al, 2015), pengeringan rumput laut (Djaelani, et al, 2014), pengeringan tepung tapioka (Raharjo, 2015), dan pengeringan susu kambing (Martharini & Indratiningsih, 2017).…”