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Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone

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@article{IJASEIT7903,
   author = {Debby Moody Sumanti and In in Hanidah and Indira Lanti Kayaputri and Tita Rialita and Een Sukarminah and Raisha Audina Prameswari Zakaria},
   title = {Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {9},
   number = {2},
   year = {2019},
   pages = {532--537},
   keywords = {banana corm stone; functional food; Lactobacillus acidophilus microencapsules;  prebiotic; synbiotic beverage},
   abstract = {

Functional foods preferred currently should contain both prebiotics like inulin and frukto-0ligosaccharide and probiotics as Lactobacillus acidophilus required for good health. Functional food in the form of the synbiotic beverage can be made using banana corm stone which acts as prebiotic and has phenolic, tannin, and antioxidant with the addition of Lactobacillus acidophilus microcapsules roling as probiotic. Probiotics are bacteria can contribute to improving health, especially in the digestive system, one of the probiotic bacteria are beneficial to health is the Lactobacillus acidophilus . The number of probiotic bacteria that must be consumed to get the benefits that ≥107 CFU/g, so that the viability needs to be maintained. This study aimed to determine the cell viability of L.acidophilus microcapsules and define the effect of Lactobacillus. acidophilus microcapsules concentration on microbiological quality and sensory of synbiotic beverage from banana corm stone. The study was conducted using randomized block design (RBD) with five concentrations treatment namely 2%, 4%, 6%, 8%, and 10% (w/v) repeated 3 times. The results showed that the Lactobacillus. acidophilus microcapsules bacteria produced had a white color and fine crystalline powder form with a size of 2.2 μm, the yield of 18.62% and cell viability of probiotic bacteria L. acidophilus 93.47%. The addition of  Lactobacillus. acidophilus microcapsules as much as 8% produced the best synbiotic beverage of banana corm stone with following characteristics: total probiotic bacteria 10.4 Log CFU/ml, pH 7.33, panellist preference values of color, aroma, taste and viscosity of synbiotic beverage of banana corm stone were like slightly to like.

},    issn = {2088-5334},    publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},    url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7903},    doi = {10.18517/ijaseit.9.2.7903} }

EndNote

%A Sumanti, Debby Moody
%A Hanidah, In in
%A Kayaputri, Indira Lanti
%A Rialita, Tita
%A Sukarminah, Een
%A Zakaria, Raisha Audina Prameswari
%D 2019
%T Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone
%B 2019
%9 banana corm stone; functional food; Lactobacillus acidophilus microencapsules;  prebiotic; synbiotic beverage
%! Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone
%K banana corm stone; functional food; Lactobacillus acidophilus microencapsules;  prebiotic; synbiotic beverage
%X 

Functional foods preferred currently should contain both prebiotics like inulin and frukto-0ligosaccharide and probiotics as Lactobacillus acidophilus required for good health. Functional food in the form of the synbiotic beverage can be made using banana corm stone which acts as prebiotic and has phenolic, tannin, and antioxidant with the addition of Lactobacillus acidophilus microcapsules roling as probiotic. Probiotics are bacteria can contribute to improving health, especially in the digestive system, one of the probiotic bacteria are beneficial to health is the Lactobacillus acidophilus . The number of probiotic bacteria that must be consumed to get the benefits that ≥107 CFU/g, so that the viability needs to be maintained. This study aimed to determine the cell viability of L.acidophilus microcapsules and define the effect of Lactobacillus. acidophilus microcapsules concentration on microbiological quality and sensory of synbiotic beverage from banana corm stone. The study was conducted using randomized block design (RBD) with five concentrations treatment namely 2%, 4%, 6%, 8%, and 10% (w/v) repeated 3 times. The results showed that the Lactobacillus. acidophilus microcapsules bacteria produced had a white color and fine crystalline powder form with a size of 2.2 μm, the yield of 18.62% and cell viability of probiotic bacteria L. acidophilus 93.47%. The addition of  Lactobacillus. acidophilus microcapsules as much as 8% produced the best synbiotic beverage of banana corm stone with following characteristics: total probiotic bacteria 10.4 Log CFU/ml, pH 7.33, panellist preference values of color, aroma, taste and viscosity of synbiotic beverage of banana corm stone were like slightly to like.

%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7903 %R doi:10.18517/ijaseit.9.2.7903 %J International Journal on Advanced Science, Engineering and Information Technology %V 9 %N 2 %@ 2088-5334

IEEE

Debby Moody Sumanti,In in Hanidah,Indira Lanti Kayaputri,Tita Rialita,Een Sukarminah and Raisha Audina Prameswari Zakaria,"Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone," International Journal on Advanced Science, Engineering and Information Technology, vol. 9, no. 2, pp. 532-537, 2019. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.9.2.7903.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Sumanti, Debby Moody
AU  - Hanidah, In in
AU  - Kayaputri, Indira Lanti
AU  - Rialita, Tita
AU  - Sukarminah, Een
AU  - Zakaria, Raisha Audina Prameswari
PY  - 2019
TI  - Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 9 (2019) No. 2
Y2  - 2019
SP  - 532
EP  - 537
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - banana corm stone; functional food; Lactobacillus acidophilus microencapsules;  prebiotic; synbiotic beverage
N2  - 

Functional foods preferred currently should contain both prebiotics like inulin and frukto-0ligosaccharide and probiotics as Lactobacillus acidophilus required for good health. Functional food in the form of the synbiotic beverage can be made using banana corm stone which acts as prebiotic and has phenolic, tannin, and antioxidant with the addition of Lactobacillus acidophilus microcapsules roling as probiotic. Probiotics are bacteria can contribute to improving health, especially in the digestive system, one of the probiotic bacteria are beneficial to health is the Lactobacillus acidophilus . The number of probiotic bacteria that must be consumed to get the benefits that ≥107 CFU/g, so that the viability needs to be maintained. This study aimed to determine the cell viability of L.acidophilus microcapsules and define the effect of Lactobacillus. acidophilus microcapsules concentration on microbiological quality and sensory of synbiotic beverage from banana corm stone. The study was conducted using randomized block design (RBD) with five concentrations treatment namely 2%, 4%, 6%, 8%, and 10% (w/v) repeated 3 times. The results showed that the Lactobacillus. acidophilus microcapsules bacteria produced had a white color and fine crystalline powder form with a size of 2.2 μm, the yield of 18.62% and cell viability of probiotic bacteria L. acidophilus 93.47%. The addition of  Lactobacillus. acidophilus microcapsules as much as 8% produced the best synbiotic beverage of banana corm stone with following characteristics: total probiotic bacteria 10.4 Log CFU/ml, pH 7.33, panellist preference values of color, aroma, taste and viscosity of synbiotic beverage of banana corm stone were like slightly to like.

UR - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7903 DO - 10.18517/ijaseit.9.2.7903

RefWorks

RT Journal Article
ID 7903
A1 Sumanti, Debby Moody
A1 Hanidah, In in
A1 Kayaputri, Indira Lanti
A1 Rialita, Tita
A1 Sukarminah, Een
A1 Zakaria, Raisha Audina Prameswari
T1 Microencapsulation of Lactobacillus acidophilus with Freeze Drying Method and Application to Synbiotic Beverage of Banana Corm Stone
JF International Journal on Advanced Science, Engineering and Information Technology
VO 9
IS 2
YR 2019
SP 532
OP 537
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 banana corm stone; functional food; Lactobacillus acidophilus microencapsules;  prebiotic; synbiotic beverage
AB 

Functional foods preferred currently should contain both prebiotics like inulin and frukto-0ligosaccharide and probiotics as Lactobacillus acidophilus required for good health. Functional food in the form of the synbiotic beverage can be made using banana corm stone which acts as prebiotic and has phenolic, tannin, and antioxidant with the addition of Lactobacillus acidophilus microcapsules roling as probiotic. Probiotics are bacteria can contribute to improving health, especially in the digestive system, one of the probiotic bacteria are beneficial to health is the Lactobacillus acidophilus . The number of probiotic bacteria that must be consumed to get the benefits that ≥107 CFU/g, so that the viability needs to be maintained. This study aimed to determine the cell viability of L.acidophilus microcapsules and define the effect of Lactobacillus. acidophilus microcapsules concentration on microbiological quality and sensory of synbiotic beverage from banana corm stone. The study was conducted using randomized block design (RBD) with five concentrations treatment namely 2%, 4%, 6%, 8%, and 10% (w/v) repeated 3 times. The results showed that the Lactobacillus. acidophilus microcapsules bacteria produced had a white color and fine crystalline powder form with a size of 2.2 μm, the yield of 18.62% and cell viability of probiotic bacteria L. acidophilus 93.47%. The addition of  Lactobacillus. acidophilus microcapsules as much as 8% produced the best synbiotic beverage of banana corm stone with following characteristics: total probiotic bacteria 10.4 Log CFU/ml, pH 7.33, panellist preference values of color, aroma, taste and viscosity of synbiotic beverage of banana corm stone were like slightly to like.

LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=7903 DO - 10.18517/ijaseit.9.2.7903