VIABILITAS PROBIOTIK Lactobacillus acidophilus DLBSD102 SETELAH MIKROENKAPSULASI

Benni James Stepen Silaban, Lany Nurhayati, Apriliana Wahyu Hartanti

Abstract


Viability of Lactobacillus acidophilus DLBSD102 after Microencapsulation

      This study was aim to select the viability the Lactobacillus acidophilus DLBSD102 during the spray drying method, to produce a fermented milk powder containing probiotic. Since spray drying process use the high temperature, suitable encapsulation material will increase the vaibility of probiotic and the quality of the final product. Three different encapsulation materials which were maltodextrin, whey protein isolate, and inulin with several formulations were used. The spray drying temperature used in this study was 130°C (inlet) and 60°C (outlet). The quality of the fermented milk powder containing L.acidophilus DLBSD102 bacteria strain was evaluated by measure the bacterial viability, bacterial cell resistance from hot temperatures, bile salts (0.5%) low pH (pH 2.0), and the presence of possible pathogenic bacteria. The results showed that the additional encapsulation material of inulin yielded a good quality fermented milk powder, compared with a mixture of encapsulation materials of maltodextrin: whey protein isolate (3:1), based on viability of probiotics after spray drying was increased, bacterial cell resistance to hot temperature, bile salt (0.5%) low pH (pH 2.0), and resistance to the presence of pathogenic bacteria. The addition of encapsulation material in the form of inulin yielded viability of BAL bacteria with log decrease of 0.20 ± 0,01 log CFU/g whereas without inulin addition decreased by 0.51± 0.36 log CFU/g when dried. Therefore, the mixture of encapsulation materials :maltodextrin:whey protein isolate:inulin (3:1:1) is used in the microencapsulation process of BAL by yielding 8.93% heat resistance, bile salt resistance of 78.55%, resistance to pH 2 of 77.25%, total titrated acids by 2.38%, moisture content during storage of 4.33% (4°C) and 3.96% (25°), pH value during fermentation process was 3.59±0,35 and no pathogenic bacteria was detected during production, packaging and storage for 4 weeks.

Keywords: L. acidophilus DLBSD102, microenkapsulation, enkapsulation material, spray drying

ABSTRAK

      Penelitian ini tentang viabilitas Lactobacillus acidophilus DLBSD102 menggunakan bahan enkapsulan yang sesuai dengan metode pengeringan semprot. Tujuannya menghasilkan sediaan produk probiotik berupa serbuk susu fermentasi. Efektivitas mikroenkapsulasi dapat ditingkatkan dengan pemilihan jenis bahan enkapsulan yang tepat saat akan dikeringkan. Suhu pengeringan semprot yang digunakan dalam penelitian ini adalah 130°C (inlet) dan 60°C (outlet). Bahan enkapsulan yang digunakan adalah campuran dari maltodekstrin:whey protein isolate:inulin (3:1:1). Kualitas serbuk susu fermentasi dari strain bakteri L.acidophilus DLBSD102 yang diperoleh dievalusi termasuk viabilitas bakteri, ketahanan sel bakteri terhadap suhu panas, garam empedu (0,5%) pH rendah (pH 2,0) dengan metode cawan tuang, dan evaluasi kemungkinan adanya bakteri patogen.
Hasil penelitian menunjukkan bahwa bahan enkapsulan tambahan berupa inulin menghasilkan serbuk susu fermentasi dengan kualitas yang baik, dibandingkan dengan campuran bahan enkapsulan berupa maltodekstrin:whey protein isolate (3:1), yang didasarkan pada viabilitas probiotik setelah pengeringan semprot dan meningkatkan, ketahanan sel bakteri terhadap suhu panas, garam empedu (0,5%) pH rendah (pH 2,0), dan ketahanan terhadap adanya bakteri patogen. Penambahan bahan enkapsulan berupa inulin menghasilkan viabilitas bakteri BAL dengan log penurunan sebesar 0,20±0,01 log CFU/g sedangkan tanpa penambahan inulin mengalami penurunan sebesar 0,51±0,36 log CFU/g saat dikeringkan. Oleh sebab itu, campuran bahan enkapsulan maltodekstrin:whey protein isolate:inulin (3:1:1) digunakan dalam proses mikroenkapsulasi BAL dengan menghasilkan ketahanan terhadap panas sebesar 8,93%, ketahanan terhadap garam empedu sebesar 78,55%, ketahanan terhadap pH 2 sebesar 77,25%, total asam tertirasi sebesar 2,38%, kadar air selama penyimpanan sebesar 4,33% (4°C) dan 3,96% (25°), nilai pH selama proses fermentasi sebesar 3,59±0,35 dan serbuk susu fermentasi tidak mengandung bakteri patogen selama proses produksi, pengemasan hingga penyimpanan selama 4 minggu.

Kata kunci: Probiotik L. acidophilus DLBSD102, mikroenkapsulasi, bahan enkapsulan


Full Text:

PDF

References


Anal, A.K., & Singh, H. (2007). Recent advances in microencapsulation of probiotics for industrial applications and targeted deliver. Trends Food Sci Technol 18:240-252. DOI :10.1016/ j.tifs.2007.01.004.

AOAC. (1994). Official Method of Analysis. 16th Edition. Association of Official Analytical Chemistry International, Gaithersburg.

Cowan, S.T. (1981). Manual for Identification of Medical Bacteria. USA: Cambridges University Press.

Desmond, C., Stanton, C.,. Collins, G.F.K & Ross, R.P. (2002). Improved survival of Lactobacillus paracasei NFBC 338 in spray dried powders containing gum acacia. J Appl

Fardiaz, S. (1992). Petunjuk Laboratorium Mikrobiologi Pengolahan Pangan. Bogor: Departemen Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.

Fuller, R. (1991). Probiotics in human medicine. Gut. 32, 439-442.

Jiang, Y., Zheng, Z., Zhang, T., Hendricks, G. & Guo, M. (2016). Microencapsula-tion of Lactobacillus acidophilus NCFM using polymerized whey proteins as wall material. University of Vermont, Burlington USA: Food Sciences and Nutrition. Taylor and Francis Publishers.

Kennedy, J.F. Knill, C.J & Taylor, D.W. (1995). Dalam Keasley, M.W., Dziedzic, S.Z. (Eds), Handbook of Hydrolisis Product and Their Derivatives Maltodextrins London: Blackie Academic and Profesional. Hlm 65-82.

Kondo. (1979). Microcapsule Processing and Technology. New York: Marcel Dekker.

Kolida, S., and Gibson, G.R. (2007). Prebiotic capacity of inulin- type fructans. Journal of Nutrition, 137, 2503S-2506S.

Kusumawati, N. (2002). Seleksi bakteri asam laktat indigenus sebagai genus probiotik dengan kemampuan mempertahankan keseimbangan microflora feses dan mereduksi kolesterol serum darah tikus. (Tesis). Ilmu Pangan. Program Pasca Sarjana. IPB, Bogor.

Lian, W.C., Hsio, H.C. and Chou, C.C. (2002). Survival of Bifidobacterium longum after spray drying. Int J Food Microbiol, 74,79– 86.

Lian, W.C., Hsio, H.C. &. Chou, C.C. (2003). Viability of microencapsulated Bifidobacteria in simulated gastric juice and bile solution. Int J Food Microbiol, 86, 293-301.

Ngatirah, E.,. Harmayani, E.S., Rahayu & Utami, T. (2000). Seleksi bakteri asam laktat sebagai agensia probiotik yang berpotensi menurunkan kolesterol. Prosidium Seminar Nasional (63-78).

Nuraida, L., Hana, A.W., Hartanti, & Prangdimurti E. (2012). Potensi Lactobacillus yang diisolasi dari air susu ibu untuk mencegah diare. J Teknologi dan Industri Pangan XXIII (2). DOI :10.6066/JTIP.2012. 23.2.158.

Pedretti. S. (2013). Probiotic market: up or down?.Nutrafoods 12:N18-N19. DOI 10.1007/s13749-013-0006-x.

Reddy, K.B.P.K., Madhu, A.N. and Prapulla, S.G. (2009). Comparative survival and evaluation of functional probiotics properties of spray-dried lactic acid bacteria: Original Research. Int J of Dairy Technology, 62, 240-248.

Roberfroid, M.B. (2007). Inulin-type fructans: functional food ingredients. The Journal of Nutrition, 137 (11), 2493S-2502S.

Salminen, S., and von Wright, A. (1998). Lactic Acid Bacteria: Microbiology and Functional Aspects. Edisi ke -2. New York: Marcel Dekker Inc.

Smet, I.D., Hoorde, L. V., Woestyne, M.V., Christiaens, H., dan Verstraete. (1995). Significance of bile salts hydrolytic activities of Lactobacilli. Journal Applied Bacteriology, 79,292-301.

Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., and Kailasapath, K. (2000). Encapsula- tion of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastro intestinal condition and in yoghurt. Int J Food Microbiol, 62, 47-55.

Soukoulis, C., Jobbehdar, S.B., Yonekura, L., Parmenter, C. & Fisk, I. (2013). Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacilus acidophilus NCIMB 701748 using Spray Drying. United Kingdom: Food Bioprocess Technol, 7, 1255-1268.

Yonekura, L., Sun, H., Soukoulis, C. & Fisk, I. (2013). Microencapsulation of Lactobacillus NCIMB 701748 in matrices containing soluble fibre by spray drying: Technological charac-terization, storage stability and survival after in vitro digestion. United Kingdom: Functional Foods. Elsevier Sciences Publishers.

Young, S.L., Sarda, X. & Rosenberg, M. (1993). Microencapsulation Proper- ties of Whey Proteins. 1. Micro-encapsulation of Anhydrous Milk Fat. Journal of Dairy Science, 76, 2868-2877.




DOI: https://doi.org/10.31938/jsn.v10i1.266

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 Jurnal Sains Natural

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

 

Lisensi Creative Commons
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.

Indexed by:

View The Statistics of J. Sains Nat.