Studi pembuatan dan evaluasi umur simpan tablet Effervescent probiotik Lactobacillus acidophilus Dad13

SETYOWATI, Dewi, Dr.Ir. Eni Harmayani, M.Sc

2005 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini secara umum bertujuan mengetahui teknologi pembuatan tablet effervescent yang mengandung probiotik. Tujuan khusus untuk mengetahui pengaruh variasi formula dan intensitas kerja pencetakan terhadap jumlah sel bakteri probiotik dan sifat-sifat tablet dan indikator kerusakan serta memperkirakan umur simpan tablet effervescent probiotik. Metode penelitian meliputi pembuatan tablet effervescent probiotik dengan variasi formula dan intensitas kerja pencetakan dan penentuan indikator kerusakan untuk memprediksi umur simpan tablet effervescent. Variasi formula yang digunakan yaitu perbedaan rasio asam sitrat dan natrium bikarbonat (3:2, 1:1 dan 2:3), dikombinasikan dengan variasi intensitas kerja pencetakan yaitu 220, 200 dan 180 Nm. Parameter yang diukur adalah jumlah sel Lactobacillus acidophilus Dad13 dalam tablet dan sifat-sifat tablet effervescent (kekerasan tablet, waktu hancur dan sifat sensoris). Umur simpan diperkirakan dengan pendekatan Arrhenius melalui analisa kinetika kemunduran mutu tablet effervscent probiotik terpilih. Hasil penelitian menunjukkan bahwa dapat dibuat tablet effervescent probiotik dengan jumlah sel Lactobacillus acidophilus Dad13 107 CFU/ml minuman effervescent. Variasi formula tidak berpengaruh nyata (p>0,05) terhadap jumlah sel Lactobacillus acidophilus Dad13 dan waktu hancur tablet effervescent. Variasi intensitas kerja pencetakan berpengaruh nyata (p<0,05) terhadap jumlah sel Lactobacillus acidophilus Dad13 dengan populasi sel bakteri terendah untuk tablet dengan intensitas kerja pencetakan 220 Nm. Waktu hancur tablet effervescent juga berbeda nyata (p<0,05) untuk perlakuan variasi intensitas kerja pencetakan.. Tablet effervescent dengan rasio asam sitrat dan natrium bikarbonat 3:2 dan intensitas kerja pencetakan 200 Nm dipilih untuk penentuan indikator kerusakan dan perkiraan umur simpan. Umur simpan tablet effervescent probiotik pada suhu 40C adalah 6 bulan, dengan indikator kerusakan waktu hancur tablet.

The aims of this research were to determine the processing technology of effervescent probiotic tablet and the effect of formula and work variation on probiotic bacteria populations and effervescent tablet’s characteristics, as well as it’s deterioration index and shelf life. The research was done into 2 phases, i.e.: 1) production of effervescent probiotic tablet with formula and work variations, 2) determination of deterioration index to predict effervescent tablet shelf-life. Variations of formula were done by combining different ratio of citric acid and sodium bicarbonate (3:2, 1:1 and 2:3). Work variations were 220 Nm, 200 Nm and 180 Nm. The total bacterial cells and effervescent tablet characteristics (hardness, disintegration time and sensory) were determined. Shelf life of selected effervescent probiotic tablet was predicted by Arrhenius’ model. The results of this study showed that effervescent tablet containing 107 CFU/ml Lactobacillus acidophilus Dad13 can be produced. No significant difference (p>0,05) on Lactobacillus acidophilus Dad13 population and disintegration time were observed caused by formula’s variation. Work’s variation had significant difference (p<0,05) on total bacterial cells. Lowest bacterial cells populations were found on effervescent tablet processed with 220 Nm work. The disintegration time of products pressed by different works were significantly different (p<0,05). Effervescent probiotic tablet made with the ratio of 3:2 citric acid and sodium bicarbonate and 200 Nm work was selected to determine the deterioration index and it’s shelf-life. Based on disintegration time, the tablet had 6 month shelf-life stored at 40C.

Kata Kunci : Teknologi Pangan,Tablet Effervescent,Probiotik, effervescent tablets, probiotik, Lactobacillus acidophilus Dad13, tablet’s hardness, disintegration time, sensory parameter, deterioration index, shelf-life.