Gusmalini, Gusmalini
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KARAKTERISTIK MINUMAN PROBIOTIK JAMBU BIJI DENGAN PENAMBAHAN BIOKAPSUL Lactobacillus paracasei ssp paracasei Ml.3 Agustina, Agustina; Elida, Mutia; Gusmalini, Gusmalini; Saufani, Iza Ayu
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.43 KB) | DOI: 10.33772/jstp.v6i2.17130

Abstract

This study aimed to investigate charateristics of red guava probiotics drink by biocapsules Lb. paracasei ssp paracasei Ml.3 likeĀ  microbia charateristic, chemical properties and nutritional value. The production of biocapsules Lb. paracasei ssp paracasei Ml.3 by extrusion carregenan-skim (2:1) of 12 bio-capsule. The result indicated that the exponential phase of the bio-capsule Lb. paracasei ssp paracasei Ml3 at 17 hours of incubation required 2.09/hours of generation time. The chemical characteristics indicated that the moisture content were 86.74%, ash content 0.13%, protein content 2.04%, fat content 1.93%, and charbohydrate content 9.16%. Additionaly, this product contains 8,253 logCFU/ mL Lactobacillus paracasei ssp paracasei Ml3. According with analysis of nutritional value (diet 2000 kkal) considerable high nutritional value and could be developed for functional food. This nutritional value showed protein were 0.323 kkal (0.16%), fat 0.131 kkal (0.03%), carbohydrate 44.707 kkal (3.19%) and total energy 45.161 kkal.