Mikroenkapsulasi kultur probiotik Streptococcus thermophilus, Lactobacillus bulgaricus, dan Bifidobacterium animalis dengan variasi bahan penyalut = Microencapsulation of probiotic cultures Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium animalis with variations of coating materials

Kristianto, Elin (2023) Mikroenkapsulasi kultur probiotik Streptococcus thermophilus, Lactobacillus bulgaricus, dan Bifidobacterium animalis dengan variasi bahan penyalut = Microencapsulation of probiotic cultures Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium animalis with variations of coating materials. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Probiotik merupakan mikroorganisme hidup yang dapat memberikan manfaat kesehatan bagi manusia jika diberikan dalam jumlah 6 log CFU/mL. Bakteri asam laktat sulit untuk bertahan hidup pada saluran gastrointestinal karena adanya asam dan garam empedu. Mikroenkapsulasi dapat meningkatkan toleransi bakteri asam laktat terhadap asam dan garam empedu. Tujuan dari penelitian ini adalah untuk memanfaatkan Streptococcus thermophilus, Lactobacillus bulgaricus, dan Bifidobacterium animalis dalam pembuatan yoghurt probiotik dan mikrokapsul probiotik. Yoghurt probiotik dapat dibuat dengan menggunakan kultur S. thermophilus, L. bulgaricus, dan B. animalis dengan variasi rasio kultur (1:1:1, 1:1:2, 1:1:3, 1:2:1, dan 2:1:1). Berdasarkan hasil penelitian, perlakuan terpilih adalah yoghurt probiotik dengan rasio kultur 1:1:2 yang menghasilkan yoghurt probiotik dengan pH sebesar 4,13±0,02, total asam tertitrasi sebesar 0,86±0,01%, dan total bakteri asam laktat sebesar 8,823±0,014 log CFU/mL. Mikrokapsul probiotik dengan rasio kultur 1:1:2 dibuat dengan variasi penyalut (pati resisten, whey protein isolate, dan pati resisten:whey protein isolate) dan variasi konsentrasi susu skim (0 dan 10%). Berdasarkan hasil penelitian, perlakuan terpilih adalah mikrokapsul probiotik dengan penyalut pati resisten dan konsentrasi susu skim 0% yang menghasilkan mikrokapsul probiotik dengan efisiensi mikroenkapsulasi sebesar 95,90±5,14%, ukuran partikel sebesar 73,33±3,63 μm, total bakteri asam laktat pada pH 2 sebesar 6,804±0,931 log CFU/mL, pada pH 3 sebesar 7,938±0,376 log CFU/mL, pada pH 4 sebesar 8,028±0,780 log CFU/mL, pada pH 5 sebesar 8,343±0,125 log CFU/mL, pada pH 6 sebesar 8,227±0,073 log CFU/mL, dan pada garam empedu 0,5% sebesar 8,057±0,081 log CFU/mL. Dengan demikian, mikrokapsul probiotik yang dihasilkan dapat diaplikasikan pada produk yoghurt yang berpotensi dikomersialkan./Probiotics are live microorganisms that can provide health benefits to human when administered with a minimum amount of 6 log CFU/mL. It is difficult for lactic acid bacteria to survive in the gastrointestinal tract due to the presence of gastric acid and bile salts. Microencapsulation can improve the tolerance of lactic acid bacteria to gastric acid and bile salts. The aim of this study was to utilize Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium animalis in the production of probiotic yogurt and probiotic microcapsules. Probiotic yogurt can be made using S. thermophilus, L. bulgaricus, and B. animalis cultures with various culture ratios (1:1:1, 1:1:2, 1:1:3, 1:2:1, and 2:1:1). Based on the results of the study, the selected treatment was probiotic yogurt with a culture ratio of 1:1:2 which produced probiotic yogurt with pH value 4,13±0,02, total titratable acid 0,86±0,01%, and total lactic acid bacteria 8,823±0,014 log CFU/mL. Probiotic microcapsules with a culture ratio of 1:1:2 were made with various coatings (resistant starch, whey protein isolate, and resistant starch:whey protein isolate) and various concentrations of skim milk (0 and 10%). Based on the results of the study, the chosen treatment was probiotic microcapsules with resistant starch and skim milk concentration of 0% which produced probiotic microcapsules with microencapsulation efficiency 95,90±5,14%, particle size 73,33±3,63 μm, total lactic acid bacteria in pH 2 was 6,804±0,931 log CFU/mL, pH 3 was 7,938±0,376 log CFU/mL, pH 4 was 8,028±0,780 log CFU/mL, pH 5 was 8,343±0,125 log CFU/mL, pH 6 was 8,227±0,073 log CFU/mL, and with 0,5% bile salts was 8,057±0,081 log CFU/mL. Therefore, probiotic microcapsules can be applied to yogurt that have the potential to be commercialized.

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