Karakterisasi Mikrokapsul Sinbiotik Bakteri Asam Laktat Isolat UM1 yang Dienkapsulasi dengan Alginat, Tepung Kacang Arab dan Inulin

Abstract

The addition of probiotics in various food products have been known to provide beneficial health for consumers. In the application of probiotics, its cell viability is often decreased as influenced by the environmental factors such as temperature and pH. The purpose of this research was to maintain the viability of lactic acid bacteria (LAB) isolate UM1 from unfavorable environmental conditions. UM1 was encapsulated by the double coating extrusion technique with alginate, arabic bean flour and inulin as prebiotic, then dried by hot air oven at 40 oC. The microcapsules were spherical in shape, diameter of 1.92±0.23 mm and brownish white colour, with cell viability was about 90.86%. LAB cell viability encapsulated were able to survive up to 107 CFUg -1 (90.19%) after 4 weeks of storage at 4 oC. Synbiotic microcapsules were incubated in simulated gastric acid liquid (pH=2) for 2 hours and simulated intestinal fluid (pH=6.8) for 3 hours at 37 °C. Encapsulated UM1 Isolate maintained cell viability in simulated gastric acid liquid ±94%, followed by releasing cells in simulated intestinal fluid. Isolate UM1 has been released from microcapsule after 30 minutes at simulated fish gut pH (pH=6.8) as much as 40.44%, continued to increase up to 94.67% after 150 minutes, and tend to be stable until 300 minutes (97.45%). Therefore, synbiotic microcapsules in this study has the ability as a probiotic in the gastrointestinal.