Peningkatan viabilitas probiotik mikroenkapsulasi Bifidobacterium breve, Streptococcus thermophilus, dan Lactobacillus bulgaricus dengan rasio penyalut menggunakan metode freeze-drying = Viability enhancement of microencapsulated probiotics Bifidobacterium breve, Streptococcus thermophilus and Lactobacillus bulgaricus with coating material ratio using freeze-drying method

Fraulencia, Jesseline (2023) Peningkatan viabilitas probiotik mikroenkapsulasi Bifidobacterium breve, Streptococcus thermophilus, dan Lactobacillus bulgaricus dengan rasio penyalut menggunakan metode freeze-drying = Viability enhancement of microencapsulated probiotics Bifidobacterium breve, Streptococcus thermophilus and Lactobacillus bulgaricus with coating material ratio using freeze-drying method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mikroenkapsulasi merupakan metode yang digunakan untuk melapisi bakteri dengan zat pelindung untuk meningkatkan viabilitas bakteri. Metode freeze-drying memanfaatkan suhu yang rendah sehingga mencegah terjadinya kerusakan oleh suhu. Kultur bakteri Bifidobacterium breve digunakan sebagai probiotik dan ditambahkan dengan Streptococcus thermophilus dan Lactobacillus bulgaricus yang umum digunakan dalam pembuatan yoghurt. Yoghurt merupakan produk susu yang umum dikonsumsi karena nilai gizinya yang tinggi. Selain itu, yoghurt juga dapat menjadi pembawa probiotik yang baik. Rasio kultur yang digunakan dapat memengaruhi karakteristik yoghurt yang dihasilkan sehingga perlakuan yang diterapkan adalah rasio kultur B. breve, S. thermophilus, dan L. bulgaricus (1:1:1, 2:1:1, 3:1:1, 1:2:1, 1:1:2). Perlakuan yang dilakukan untuk freeze-drying adalah rasio penyalut isolat protein whey dan trehalosa (1:1, 1,5:1, 2:1, 2,5:1, 3:1). Berdasarkan hasil yang diperoleh, rasio kultur terpilih yaitu 1:2:1 menghasilkan yoghurt dengan total bakteri asam laktat 8,99 log CFU/ml, total asam tertitrasi 0,82%, dan nilai pH 4,15. Kultur dengan rasio tersebut kemudian digunakan dalam proses mikroenkapsulasi. Hasil mikroenkapsulasi dengan rasio terpilih yaitu rasio 1:1 memiliki total bakteri asam laktat 6,60 log CFU/ml pada pH 2, 6,84 log CFU/ml pada pH 3, 7,39 log CFU/ml pada pH4, 7,47 log CFU/ml pada pH 5, 7,70 log CFU/ml pada pH 6, dan 7,05 log CFU/ml pada garam empedu, dengan tingkat efisiensi mikroenkapsulasi 107,96%, dan ukuran partikel 9,66µm. / Microencapsulation is a method used to coat bacteria with a layer of protection in order to increase bacteria viability. The freeze-drying method utilizes a low temperature drying system that will minimize temperature damage. Bifidobacterium breve as a probiotic source is added with Streptococcus thermophilus and Lactobacillus bulgaricus, commonly used yoghurt starters. Yoghurt is a popular food product made by fermenting milk that has high nutritional values. Yoghurt can also be a good probiotic carrier. The ratio of cultures used may affect the characteristics of yoghurt obtained so, the treatments applied in this research is the ratio of B. breve, S. thermophilus and L. bulgaricus culture (1:1:1, 2:1:1, 3:1:1, 1:2:1, 1:1:2). Meanwhile, the treatments for the freeze-drying process is the ratio between whey protein isolate and trehalose as coating (1:1, 1,5:1, 2:1, 2,5:1, 3:1). From the results observed, the culture ratio 1:2:1 has shown the best results with total lactic acid bacteria of 8.99 log CFU/ml, 0.82% of total titratable acid, and 4.15 of pH value. Bacterial culture of that ratio is then used in the microencapsulation process. Microencapsulation with coating ratio of 1:1 has total lactic acid bacteria of 6.59 log CFU/ml in pH 2, 6.83 log CFU/ml in pH 3, 7.39 log CFU/ml in pH4, 7.47 log CFU/ml in pH 5, 7.70 log CFU/ml in pH 6, and 7.05 log CFU/ml in bile salt environment, with 107.96% microencapsulation efficiency, and particle size of 9.66µm.

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