PENGARUH PENYIMPANAN TERHADAP VIABILITAS BAKTERI Lactobacillus bulgaricus DAN Streptococcus thermophilus DALAM BIOKAPSUL ALGINAT

Abstract

A t t e n tio n t o p r o bio tic f o o d h a s b e e n in c r e a sin g . Y o g u r t is a o f p r o bio tic f o o d t h a t w a s c o n t ainin g L a c t o b a cillu s b ulg a ric u s a n d S t r e p t o c o c c u s t h e r m o p hilu s . S u r viv al o f t h e p r o bio tic in yoghurt has been shown to be a problem, due to environmental factors s uch as pH of stomach and bile s alt. T h eir in t ole r a n c e t o t h e e n vir o n m e n t lo w e r t h eir via bilit y . H o w e v e r , mic r o e n c a p s ula tio n techniques could provide protection to acid sensitive and thus increase their survival rate during the shelf life of the yoghurt and their passage through the gastrointestinal tract. Sodium alginate has been most widely used as an microencapsulation vehicle. This research was to study the effect of microencapsulation on cell viability during storage time, and the effect of storage t ime on low pH and bile salt tolerance. The result showed that storage time effect the weight and size of alginate beads. Longer storage time tended to decrease in cell viability though it was not significant and did not effect of low pH and bile salt to lerance.
Keywords : Sodium Alginat, Encapsulation, Probiotic, Yoghurt, Storage time