MIKROENKAPSULASI PROBIOTIK BAKTERI ASAM LAKTAT DENGAN PENYALUT WHEY, PATI JAGUNG TINGGI AMILOSA, DAN ALGINAT MENGGUNAKAN METODE PENGERINGAN SEMPROT

JULFANI FARIDAH ZAIN, Dr. Ir. Muhammad Nur Cahyanto, M.Sc.; Prof. Dr.Ir. Sri Harimurti, S.U.; Dr. Manikharda, S.T.P., M. Agr.

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Penelitian ini bertujuan untuk mengetahui viabilitas probiotik tersalut sebelum dan sesudah pengeringan semprot, stabilitas probiotik dalam mikrokapsul saat dilakukan penyimpanan di suhu ruang dan suhu rendah 4oC dalam pengemasan vakum dan non-vakum, dan pegaruh pH terhadap kemampuan bakteri probiotik BAL dapat lepas (release) dari enkapsulan pada kondisi gastrointestinal. Probiotik BAL yang digunakan terdiri atas Streptococcus thermophilus strain Kp-2, Lactobacillus murinus strain Ar-3, dan Pediococcus acidilactici strain Kd-6. Sebelum dilakukan mikroenkapsulasi, dilakukan fermentasi dengan media tetes tebu untuk mendapatkan biomassa probiotik. Mikroenkapsulasi probiotik dilakukan dengan penyalutan dengan whey, HACS, dan alginat yang dengan metode pengeringan semprot pada suhu inlet/outlet 140/60°C. Mikrokapsul probiotik disimpan dalam pengemas PET vakum dan non vakum di suhu ruang dan suhu rendah 4oC. Probiotik terenkapsulasi diuji secara in vitro dengan larutan bile salt (w/v) 0,3% dan pengaturan pH. Hasil penelitian menunjukkan bahwa viabilitas probiotik tersalut sebelum pengeringan semprot adalah 1,07x1022 CFU dan sesudah dilakukan pengeringan semprot adalah 1,97x1017 CFU. Pada saat penyimpanan, perlakuan suhu penyimpanan dan jenis bahan pengemas PET berpengaruh secara signifikan terhadap stabilitas bubuk mikrokapsul. Pada pengujian secara in vitro, terjadi peningkatan viabilitas bakteri probiotik pada menit ke 220 pada kondisi pH 6,5 saat diperkirakan bakteri probiotik berada pada usus halus. Viabilitas bakteri pada saat tersebut mencapai 5,38x106 CFU.

This study was conducted to investigate the viability of microencapsulated probiotics before and after spray drying, the stability of probiotics in microcapsules when stored at room temperature and low temperature of 4oC in vacuum and non-vacuum packaging, and the effect of pH on the ability of LAB probiotic bacteria to be released from the encapsulation in gastrointestinal environment. The probiotic of LAB used were Streptococcus thermophilus strain Kp-2, Lactobacillus murinus strain Ar-3, and Pediococcus acidilactici strain Kd-6. Before microencapsulation, fermentation was carried out with molasses as the substrate to obtain probiotic biomass. Microencapsulation was conducted by spray-drying method with an inlet/outlet temperature of 140/60°C using whey protein, high amylose corn starch (HACS), and alginate as coating materials. Probiotic microcapsules were stored in vacuum and non-vacuum PET packaging at room temperature and low temperature of 4oC. The effectiveness of the encapsulated probiotic was analyzed in vitro with bile salt 0.3% and pH adjustment. The result shows that the viability of coated probiotics before spray drying was 1,07x1022 CFU and after spray drying was 1,97x1017 CFU. During storage, the temperature of the treatment and the type of PET packaging material significantly influence the microcapsule's stability. In the in-vitro examination, there was an increase in probiotic bacteria's viability at 220 minutes at a pH of 6.5 when it was estimated that probiotic bacteria were in the small intestine. Bacterial viability at that time reached 5,38x106 CFU.

Kata Kunci : probiotik, mikroenkapsulasi, pengeringan semprot, viabilitas, stabilitas