Application of Probiotic Immobilized with Pea Protein Isolate and Nile Tilapia Bone Bio-Calcium in Plant-Based Yogurt

Fabiola Vanessa Adriela, Prof. Dr. Ir. Tyas Utami, M.Sc.; Asst. Prof. Kantiya Petsong, Ph.D.

2025 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Meningkatnya permintaan akan pangan nabati fungsional menghadirkan tantangan, seperti rendahnya viabilitas probiotik dalam kondisi asam, jumlah probiotik yang bertahan di saluran pencernaan yang terbatas, serta tekstur yang kurang baik akibat kandungan protein dan kalsium yang rendah. Penelitian ini bertujuan mengevaluasi aplikasi probiotik yang diimobilisasi menggunakan isolat protein kacang polong dan bio-kalsium tulang ikan nila dalam yogurt nabati untuk meningkatkan nilai gizi, viabilitas dan ketahanan probiotik, serta penerimaan konsumen. Probiotik diimobilisasi melalui metode enkapsulasi dan perangkapan dengan isolat protein kacang polong (10% b/v) dan bio-kalsium tulang ikan nila (15% b/v), lalu diformulasikan dalam yogurt berbasis susu jagung ketan, susu kedelai, gula, isolat protein, dan bio-kalsium. Hasil menunjukkan bahwa yogurt mampu menjalani fermentasi dengan baik, ditandai oleh penurunan pH, produksi asam laktat, dan pertumbuhan mikroba yang stabil. Selama penyimpanan 21 hari, yogurt menunjukkan kestabilan fisikokimia (pH, keasaman, warna, sineresis) dan mempertahankan viabilitas probiotik. Dalam simulasi saluran pencernaan, terjadi penurunan viabilitas sebesar 2,89 log CFU setelah pencernaan lambung dan 3,29 log CFU setelah pencernaan lengkap, menunjukkan sensitivitas terhadap asam lambung. Kandungan gizinya meliputi protein tinggi (5,53%) dan lemak rendah (0,92%). Evaluasi sensori menunjukkan penerimaan sedang, dengan skor rendah pada tekstur, rasa, dan aroma. Imobilisasi probiotik menunjukkan potensi untuk meningkatkan kualitas yogurt nabati, meskipun diperlukan pengembangan lebih lanjut pada aspek sensori dan ketahanan probiotik selama pencernaan.

The growing demand for plant-based and functional foods presents challenges, including low probiotic survivability in acidic environments, limited survival through the intestinal tract, and poor texture due to low protein and calcium content. This study aimed to evaluate the use of probiotics immobilized with pea protein isolate and Nile tilapia bone bio-calcium in plant-based yogurt to enhance its nutritional value, probiotic viability and survivability, as well as consumer acceptance. Probiotics were immobilized through encapsulation and entrapment with pea protein isolate (10% w/v) and Nile tilapia bone bio-calcium (15% w/v), respectively, then incorporated into yogurt formulated from waxy corn milk, soy milk, sugar, pea protein isolate, and bio-calcium. The yogurt showed stable fermentation performance, with consistent pH reduction, lactic acid production, and microbial growth. During 21 days of storage, it maintained probiotic viability and stable physicochemical characteristics (pH, TTA%, color, syneresis). Under simulated gastrointestinal conditions, probiotic viability decreased by 2.89 log CFU after stomach digestion and 3.29 log CFU after complete digestion, indicating sensitivity to stomach acidity. The yogurt contained high protein (5.53 percent) and low fat (0.92 percent). Sensory evaluation showed limited acceptance, with lower scores in texture, taste, and odor. These results suggest that the immobilization approach has potential for improving plant-based yogurt, although further enhancements in sensory quality and probiotic survivability through the gastrointestinal tract are needed.

Kata Kunci : immobilized probiotics, plant-based yogurt, pea protein isolate, Nile tilapia bone bio-calcium, viability, sensory evaluation