KARAKTERISTIK MIKROKAPSUL Lactobacillus plantarum DAN STABILITASNYA DALAM PRODUK SELAI SALAK

Abstract

Microencapsulation a technique that can be used to improve the viability of probiotic during food process ing and through the intestinal tract. Two probiotic candidates (Lb. plantarum BSL and Lb. plantarum 2C12) were encapsulated using 3% sodium alginate and soybean oil (0.2% Tween 80). The objectives of the study were to evaluate the effectivity of microencapsulation technique by emulsion method on the probiotic survival, heat resistance, injured cell, and tolerance to bile salt (0.5%) and low pH (pH 2 ). The encapsulated probiotic s were then incorporated into snake fru it jam and evaluated for their viability during storage in room temperature for 4 weeks. The results showed that b oth microencapsulated probiotics demonstrated good survival with high viability (11 Log CFU g -1 ). Heat resistance of the encapsulated strains at 50oC was better than their free cells, although higher temperatures ( 60-70o C) would lower ed the number of survivors. Heating at 50-70oC caused injury to all probiotics cells either free or encapsulated. The survival of all encapsulated probiotics to bile salt and low pH were also better than their free cells. Encapsulated probiotic bacteria in s nake fruit jam showed good viability throughout the four weeks of storage, whereas the free probiotic lost all their viability within two weeks . The total yeast and mold count of the probiotic snake fruit jam at 4 week-storage it was still approximately below the maximum standard. The results suggest ed that microencapsulation of probiotic by emulsion method is suitable to develop snake fruit jam as fruit based probiotic product.