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Viabilitas Mikroenkapsulasi Lactobacillus Plantarum Tmw 1.1623 Terhadap Asam Lambung Dan Garam Empedu

ABSTRACT
This study aimed to determine the viability of the microencapsulated Lactobacillus plantarum TMW 1.1623 bacteria with the ratio of whey protein and sago starch to bile salts and stomach acid. This research was conducted experimentally using a completely randomized design (CRD) with five treatments and four replications. The treatment in this study were the ratio between whey protein and sago starch as a coating material, namely P0: control P1: 100:0, P2: 75:25, P3: 50:50, P4: 25:75. The data obtained was analyzed statistically using analysis of variance (ANOVA). If F count ≥ F table then a further test is carried out with the Duncan multiple range test (DMRT) at 5% level using the IBM SPSS statistics 26 application for windows. The results of this study indicate that bacteria that have been micro-encapsulated can survive. P2 treatment was the best formulation for maintaining bacteria which had an average growth at pH 2 at 0 and 1.5 hours ranging between 7.88 and 7.76 log CFU/mL, at pH 3 with 0 and 1.5 hours of 7.92 and 7.88 log CFU/mL. viability at the addition of pH 2 and pH 3 ranged from 96.41‒98.39%. The total LAB produced with the addition of 0.3% oxgall with an incubation period of 0 and 5 hours were 7.91 and 7.78 log CFU/mL, while the addition of 0.5% oxgall with an incubation period of 0 and 5 hours were 7.72 and 7.60 log CFU/mL. viability on the addition of 0.3 and 0.5% oxgall ranged from 94.42‒98.21%.
Keyword: Lactobacillus plantarum, microencapsulated, viability

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Informasi Detail
Judul Seri
-
No. Panggil
1606123540
Penerbit
Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN.,
Deskripsi Fisik
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Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
1606123540
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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