STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA
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Published
27 December 2019
Keywords:
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emulsification technique, lactobacillus acidophilus, microencapsulation, pineapple jam, probiotic
Abstract
Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the study was to evaluate the stability of L. acidophilus microcapsules ATCC 314 against heating and storage in low sugar pineapple jam. L. acidophilus was microencapsulated with emulsification method using sodium alginate and oil with Tween 80 as the emulsifier. The microcapsules size was 40-60 µm. Microencapsula-tion was found to improve the stability of L. acidophilus upon heat processing. Total healthy cells of the microencapsulated probiotics heated at 40 and 50°C (1.4x107 CFU/mL; 6.9x106 CFU/mL) were higher than the free probiotic cells (7.9x106 CFU/mL; 4.5x106 CFU/mL). The stability of the encapsulated probiotics in pineapple jam at 4°C (14 days of storage) was also better than that of the free cells. Conclusively, micro-encapsulation process with alginate could increase probiotic stability, thus can be considered in probiotic pineapple jam development.
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Coorey R, Tjoe A, Jayasena V. 2014. Gelling pro-perties of chia seed and flour. J Food Sci 79: 859-866. DOI: 10.1111/1750-3841.12444.
Fleet GH. 2010. Yeast Spoilage of Foods and Beverages. Di dalam: Kurtzman CP, Fell JW, Boekhout T. The Yeasts (Fifth Edition). 53-63. Elsevier B.V. DOI: 10.1016/B978-0-444-52149-1.00005-7.
Grosso CRF, Fávaro-Trindade CS. 2004. Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt. Braz J Microbiol 35: 151-156. DOI: 10.1590/S1517-83 822004000100025.
Harmayani E, Ngatirah, Rahayu ES, Utami T. 2001. Ketahanan dan viabilitas probiotik bakteri asam laktat selama proses pembuatan kultur kering dengan metode freeze dan spray drying. J Teknol Industri Pangan 12: 126-132.
Hossain MF, Akhtar S, Anwar M. 2015. Nutrional va-lue and medicinal benefits of pineapple. Int J Nutr Food Sci 4: 84-88. DOI: 10.11648/j.ijnfs.20 150401.22.
Jafarei P, Ebrahimi MT. 2011. Lactobacillus acido-phillus cell structure and application. Afr J Microbiol Res 5: 4033-4042. DOI: 10.5897/AJM R11.630.
Jati AUP, Jenie BSL, Suliantari. 2015. Mikroenkap-sulasi Lactobacillus sp. dengan teknik emulsi dan aplikasinya pada dodol sirsak. J Teknol Industri Pangan 26: 135-143. DOI: 10.6066/jtip. 2015.26.2.135.
Kailasapathy K. 2002. Microencapsulation of probio-tic bacteria: Technology and potential applica-tions. Curr Issues Intest Microbiol 3: 39-48.
Kechagia M, Basoulis D, Konstantopoulou S, Dimi-triadi D, Gyftopoulou K, Skarmoutsou N, Fakiri EM. 2013. Health Benefits of Probiotics: A Re-view. ISRN Nutr 2013: 1-7. DOI: 10.5402/2013/ 481651.
Lye HS, Rusul G, Liong MT. 2010. Removal of cho-lesterol by lactobacilli via incorporation and con-version to coprostanol. J Dairy Sci 93: 1383-1392. DOI: 10.3168/jds.2009-2574.
Mandal S, Hati S. 2017. Microencapsulation of Bacterial Cells by Emulsion Technique For Pro-biotic Application. Didalam Emmanuel C, Opa-ra, (Ed). Cell Microencapsulation: Methods and Protocols, Methods in Molecular Biology. 273-279. Springer Science Business Media, New York. DOI: 10.1007/978-1-4939-6364-5_22.
Mansouripour S, Esfandiari Z, Nateghi L. 2013. The effect of heat process on the survival and in-creased viability of probiotic by microencapsula-tion - a review. Ann Biol Res 4: 83-87.
Mutia AK, Yunus R. 2016. Pengaruh penambahan sukrosa pada pembuatan selai langsat. Jtech 4: 80-84.
Pandey KR, Naik SR, Vakil BV. 2015. Probiotics, prebiotics, and synbiotics - a review. J Food Sci Technol 52: 7577-7587. DOI: 10.1007/s13197-015-1921-1.
Purnasari N, Jenie BSL, Nuraida L. 2015. Karak-teristik mikrokapsul Lactobacillus plantarum dan stabilitasnya dalam produk selai salak. J Teknol Industri Pangan 26: 90-99. DOI: 10.6066/jtip. 2015.26.1.90.
Rawat S. 2015. Food Spoilage: Microorganisms and their prevention. Asian J Plant Sci Res 5: 47-56.
Saputro TA, Permana IDGM, Yusasrini NLA. 2018. Pengaruh perbandingan nanas (Ananas como-sus L. Merr.) dan sawi hijau (Brassica juncea L.) terhadap karakteristik selai. J Ilmu Teknol Pangan (ITEPA) 7: 52-60.
Silva PT, Fries LLM, Menezes CR, Holkem AT, Schwan CL, Wigmann EF, Bastos JO, Silva CB. 2014. Microencapsulation: concepts, me-chanisms, methods and some applications in food technology. Cienc Rural 44: 1304-1311. DOI: 10.1590/0103-8478cr20130971.
Authors
LestariD., ClaudyaT., & PramitasariR. (2019). STABILITAS MIKROKAPSUL Lactobacillus acidophilus ATCC 314 TERHADAP PEMANASAN DAN PENYIMPANAN DALAM SELAI BUAH NANAS RENDAH GULA. Jurnal Teknologi Dan Industri Pangan, 30(2), 127-132. https://doi.org/10.6066/jtip.2019.30.2.127
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