Pengaruh Mikroenkapsulasi Maltodekstrin dengan Pengeringan Oven Terhadap Viabilitas Starter Bakteri Limosilactobacillus fermentum BN21 yang Ditumbuhkan pada Tepung Ubi Kuning

Andin Wiranti, Dr. Ir. Asih Kurniawati, S.Pt., M.Si., IPM.

2025 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh mikroenkapsulasi dengan maltodekstrin terhadap viabilitas bakteri asam laktat Limosilactobacillus fermentum BN21 yang ditumbuhkan pada Solid-State-Fermentation (SSF) tepung ubi kuning berkadar air 40% yang dikeringkan dengan oven. Pengeringan dilakukan pada suhu 40°C selama 24 jam. Sebelum proses pengeringan dua perlakuan diberikan pada SSF yaitu penambahan maltodekstrin (20%) dan tanpa penambahan maltodekstrin. Replikasi setiap perlakuan sebanyak empat replikasi. Parameter penelitian yang diamati yaitu total koloni bakteri asam laktat, yield viabel, kadar asam laktat, angka asam, dan pH. Data total koloni dianalisis menggunakan software SPSS dengan analisis variansi rancangan acak lengkap pola searah dan dilanjutkan uji Duncan’s Multiple Range Test (DMRT). Uji independent t-test dilakukan untuk data yield, kadar asam laktat, angka asam, dan pH. Hasil penelitian menunjukkan bahwa mikroenkapsulasi mampu mempertahankan viabilitas bakteri selama proses pengeringan oven (P<0>

This study aimed to evaluate the effect of maltodextrin microencapsulation on viability of lactic acid bacteria Limosilactobacillus fermentum BN21 grown in a Solid-State Fermentation (SSF) medium yellow sweet potato flour with 40% moisture content and dried by oven drying. The drying process was carried out at 40°C for 24 hours. Two treatments were applied before drying: the addition of maltodextrin (20%) and no maltodextrin addition. Each treatment was conducted with four replications. The observed parameters included total colony lactic acid bacteria, yield viable, lactic acid concentration, acid value, and pH. Total colony data were analyzed using SPSS with one-way analysis of variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). An independent t-test was conducted for yield viable, lactic acid concentration, acid value, and pH. The results showed that microencapsulation effectively maintained bacterial viability during oven drying (P<0>

Kata Kunci : bakteri, maltodekstrin, mikroenkapsulasi, pengeringan/bacteria, maltodextrin, microencapsulation, drying