MIKROENKAPSULASI Lactobacillus sp. DENGAN TEKNIK EMULSI DAN APLIKASINYA PADA DODOL SIRSAK [Microencapsulation of Lactobacillus sp. using Emulsion Technique and Its Application in Soursop Sweet Cakes]

Jurnal Teknologi dan Industri Pangan

Betty Sri Laksmi Jenie¹  Suliantari²  Anis Usfah Prastu Jati³ 

[1] Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor , Indonesia;Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor , indonesia;Program Studi Ilmu Pangan, Institut Pertanian Bogor, Bogor, Indonesia;

关键词: emulsion technique;    Lactobacillus sp.;    microencapsulation;    probiotic;    soursop sweet cakes;   

DOI  :  10.6066/jtip.2015.26.2.135

来源: DOAJ

【 摘 要 】

Two probiotic strains Lactobacillus acidophilus 2B4 and L. rhamnosus R23 were microencapsulated by an emulsion technique using sodium alginate and vegetable oil. The present study aimed to enhance probiotic survival on their application in the production of soursop sweet cakes (dodol sirsak) and their stability during storage at room temperature. The probiotic biomasses were mixed with 3% sodium alginate and then added dropwise into a mixture of soybean oil and Tween 80. The microencapsulation technique applied resulted in excellent survival (95-96%) for both Lactobacillus sp. strains. Encapsulation significantly improved the survival of probiotics (P<0.05) during exposure to heat process (60, 65, and 70°C for 20 min), low pH (pH 2) and bile salt (0.5%). Encapsulation did not alter the ability of both probiotics in inhibiting the growth of Escherichia coli ATCC 25922. The viability of encapsulated strains in soursop sweet cakes were improved to the adequate number, i.e. 6 Log CFU g-1 up to 3 and 2 weeks storage, as compared to that of controls survivors, i.e. 4.3 and 2.5 Log CFU g-1, for L. acidophilus 2B4 and L. rhamnosus R23, respectively, during a week of storage.

【 授权许可】

Unknown