DOI : https://doi.org/10.18517/ijaseit.9.2.7903

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

Debby Moody Sumanti (1), In in Hanidah (2), Indira Lanti Kayaputri (3), Tita Rialita (4), Een Sukarminah (5), Raisha Audina Prameswari Zakaria (6)
(1) Food Technology, Universitas Padjadjaran , Sumedang 45363, West Java, Indonesia
(2) Food Technology, Universitas Padjadjaran , Sumedang 45363, West Java, Indonesia
(3) Food Technology, Universitas Padjadjaran , Sumedang 45363, West Java, Indonesia
(4) Food Technology, Universitas Padjadjaran , Sumedang 45363, West Java, Indonesia
(5) Food Technology, Universitas Padjadjaran , Sumedang 45363, West Java, Indonesia
(6) Food Technology, Universitas Padjadjaran , Sumedang 45363, West Java, Indonesia
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How to cite (IJASEIT) :
Sumanti, Debby Moody, et al. “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, Apr. 2019, pp. 532-7, doi:10.18517/ijaseit.9.2.7903.
Citation Format :
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.

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