KARAKTERISTIK MIKROBIOLOGIS PROBIOTIK TERENKAPSULASI
Abstract: Milk fermentation is
one of a technique in milk preservation. The mechanism is to fermentate lactose
becoming lactic acid by lactic acid bacteria. The production and quality
fermentation of milk is affected by starter culture that usually propagated in
milk. This condition can make high contamination while handling. To improve
quality of the starter culture granule is by adding encapsulated probiotic
Lactobacillus acidophilus and Bifidobacterium longum bacteria as probiotic. The
objective of this research is to study the characteristic microbiology of
encapsulated probiotic (base on viability). The result showed that the
population of encapsulated probiotic can be maintain in 107 CFU/g. It can be
concluded that L. acidophilus and B. longum can be categorize as a probiotic
bacteria.
Keywords: encapsulation,
fermented milk, probiotic
Penulis: Wieda Nurwidada
Haritsa Zain, Rarah Ratih Adjie Maheswari, Sutriyo
Kode Jurnal: jppeternakandd130378