Pengembangan probiotik mikroenkapsulasi dengan rasio bakteri Streptococcus thermophilus, Lactobacillus casei, dan Bifidobacterium animalis menggunakan metode freeze drying = Development of microencapsulation probiotics with ratio of Streptococcus thermophilus, Lactobacillus casei, and Bifidobacterium animalis using freeze drying method

Alfredo, Alfredo (2023) Pengembangan probiotik mikroenkapsulasi dengan rasio bakteri Streptococcus thermophilus, Lactobacillus casei, dan Bifidobacterium animalis menggunakan metode freeze drying = Development of microencapsulation probiotics with ratio of Streptococcus thermophilus, Lactobacillus casei, and Bifidobacterium animalis using freeze drying method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Yoghurt diproduksi dari susu dengan perlakuan panas yang dihomogenisasi dengan kultur bakteri asam laktat. Kultur bakteri yang digunakan adalah Streptococcus thermophilus, Lactobacillus casei, dan Bifidobacterium animalis. Probiotik dalam bahan pangan yang dikonsumsi manusia memiliki ketahanan yang rendah terhadap asam dan garam empedu. Mikroenkapsulasi dianggap sebagai metode yang paling efektif karena dapat melindungi bakteri probiotik dari kondisi pencernaan manusia. Penelitian ini bertujuan untuk menentukan pengaruh rasio bakteri S. thermophilus, L. casei, dan B. animalis terhadap total bakteri asam laktat, pH, dan total asam tertitrasi dalam pembuatan yoghurt probiotik dan menentukan pengaruh penyalut susu skim dan maltodekstrin terhadap ketahanan asam, ketahanan garam empedu, ukuran partikel, dan efisiensi mikroenkapsulasi mikrokapsul probiotik serta memilih mikrokapsul probiotik dengan karakteristik terbaik. Berdasarkan data yang diperoleh, yoghurt dengan rasio bakteri 1:1:2 dipilih karena menghasilkan nilai total bakteri asam laktat 8,933 log CFU/mL, nilai pH 4,25, dan nilai total asam tertitrasi 0,768%. Mikroenkapsulasi kultur probiotik dengan rasio penyalut terpilih adalah 1:1,5 karena menghasilkan jumlah bakteri asam laktat yang mampu bertahan pada pH 2 sebesar 5,050 log CFU/mL, pH 3 sebesar 6,366 log CFU/mL, pH 4 sebesar 7,178 log CFU/mL, pH 5 sebesar 8,491 log CFU/mL, garam empedu sebesar 7,798 log CFU/mL, ukuran partikel sebesar 75,48 µm, dan efisiensi mikroenkapsulasi sebesar 103,65%. = Yoghurt is produced from milk that undergoes heat treatment and homogenized with lactic acid bacteria cultures. The bacterial cultures used are Streptococcus thermophilus, Lactobacillus casei, and Bifidobacterium animalis. Probiotics in the food consumed by humans have low resistance to acid and bile salts. Microencapsulation is considered the most effective method because it can protect probiotic bacteria from the conditions of human digestion. The aim of this research was determine the effect of the ratio of S. thermophilus, L. casei, and B. animalis against total lactic acid bacteria, pH, and total titrated acid in probiotic yogurt and determine the effect of skim milk and maltodextrin coating and on acid resistance, bile salt resistance, particle size, and microencapsulation efficiency of probiotic microcapsules and select probiotic microcapsules with the best characteristics. Based on the data obtained, yogurt with a bacteria ratio of 1:1:2 was selected because it produced a total value of lactic acid bacteria count of 8.933 log CFU/mL, a pH value of 4.25, and a total titratable acidity value of 0.768%. The probiotic microencapsulation with the selected coating ratio was 1:1.5 because it resulted in the lactic acid bacteria count that could survive at pH 2 of 5.050 log CFU/mL, pH 3 of 6.366 log CFU/mL, pH 4 of 7.178 log CFU/mL, pH 5 of 8.491 log CFU/mL, bile salts of 7.798 log CFU/mL, particle size of 75.48 µm, and microencapsulation efficiency of 103.65%.

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