KARAKTERISTIK SOYGURT HASIL PENAMBAHAN BAKTERI Lactobacillus plantarum B1765 TERENKAPSULASI CHARACTERIZTIC SOYGURT THE RESULTS OF THE ADDITION OF BACTERIA Lactobacillus plantarum B1765 ENCAPSULATED

  • YOHANA ENDAH PERWITA SARI
  • PRIMA RETNO WIKANDARI

Abstract

Abstrak. Bakteri probiotik pada umumnya ditambahkan dalam produk pangan karena fungsinya yang mampu memberikan keuntungan pada manusia, khususnya dalam sistem saluran pencernaan manusia. Bakteri probiotik yang digunakan dalam penelitian ini adalah Lactobacillus plantarum B1765. Selanjutnya telah dilakukan penelitian tentang karakteristik soygurt hasil penambahan bakteri Lactobacillus plantarum B1765 terenkapsulasi. Tujuan dari penelitian ini untuk mengetahui karakteristik soygurt dari penambahan bakteri Lactobacillus plantarum B1765 terenkapsulasi terhadap pengujian pH dan pertumbuhan total BAL. Pertama, dilakukan proses enkapsulasi Lactobacillus plantarum B1765 menggunakan teknik emulsifikasi dengan bahan penyalut rumput laut 3% dan minyak nabati yang mengandung 0,2% tween 80. Kedua, pembuatan soygurt yang dibagi menjadi dua perlakuan yaitu sebagai kontrol dan penambahan bakteri terenkapsulasi. Hasil pada soygurt kontrol dengan pH 4 dan pertumbuhan total BAL sebanyak 7,48 log CFU/mL, sedangkan pada soygurt dengan penambahan bakteri terenkapsulasi menghasilkan pH 4,02 dan pertumbuhan total BAL sebanyak 8,35 log CFU/mL.

Kata kunci : Enkapsulasi, Lactobacillus plantarum B1765, Soygurt, pH, Total BAL

Abstract. Probiotic bacteria generally added in food products because of their functions which can give an advantage in humans , especially in the human gastrointestinal tract . The probiotic bacteria used in this study were Lactobacillus plantarum B1765.The study about soygurt characteriztic of the additional bacteria Lactobacillus plantarum B1765 encapsulated . The purpose of this study was to determine the characteriztic of soygurt from the addition of encapsulated Lactobacillus plantarum B1765 bacteria on pH and total growth of LAB. First, the encapsulation process of Lactobacillus plantarum B1765 was carried out using an emulsification technique with 3% seaweed coating material and vegetable oil containing 0.2% tween 80. Second, the making of soygurt was divided into two treatments, namely as control and addition of encapsulated bacteria. The results on soygurt controls with pH 4 and total LAB growth of 7.48 log CFU / mL, whereas in soygurt with the addition of encapsulated bacteria produced pH 4.02 and total LAB growth of 8.35 log CFU / mL. Keywords: Encapsulation, Lactobacillus plantarum B1765, Soygurt, pH, Total LAB
Published
2019-05-13
Section
Articles
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