KARAKTERISTIK MIKROBIOLOGIS PROBIOTIK TERENKAPSULASI

Authors

  • Wieda Nurwidada Haritsa Zain Fakultas Pertanian dan Peternakan UIN Sultan Syarif Kasim Riau Jl. H. R. Soebrantas KM. 16 Panam Pekanbaru 28293
  • Rarah Ratih Adjie Maheswari Fakultas Peternakan Institut Pertanian Bogor Jl. Agatis Kampus IPB Darmaga, Bogor Jawa Barat 16680
  • Sutriyo Sutriyo Fakultas Farmasi Universitas Indonesia Kampus Baru UI Depok Jawa Barat – 16424

DOI:

https://doi.org/10.24014/jupet.v10i2.2318

Keywords:

encapsulation, fermented milk, probiotic

Abstract

Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose becoming lactic acid by lactic acid bacteria. The production and quality fermentation of milk is affected by starter culture that usually propagated in milk. This condition can make high contamination while handling. To improve quality of the starter culture granule is by adding encapsulated probiotic Lactobacillus acidophilus and Bifidobacterium longum bacteria as probiotic. The objective of this research is to study the characteristic microbiology of encapsulated probiotic (base on viability). The result showed that the population of encapsulated probiotic can be maintain in 107 CFU/g. It can be concluded that L. acidophilus and B. longum can be categorize as a probiotic bacteria.

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Published

2016-12-14

Issue

Vol. 10 No. 2 (2013): September 2013

Section

Articles

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