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All Journal JURNAL AGROINDUSTRI HALAL
Marvina Marvina
Unika Atma Jaya
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences

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Aplikasi Mikroenkapsulasi Lactobacillus acidophilus dalam Butter Buah Nanas (Ananas comosus (L). Merr.) Diana lestari; Marvina Marvina; Rianita Pramitasari
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (523.72 KB) | DOI: 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.
Co-Authors Diana Lestari, Diana Rianita Pramitasari