Viabilitas Lactobacillus acidophilus SNP 2 dalam Kapsul dan Aplikasinya dalam Es Krim

https://doi.org/10.22146/agritech.9693

Andhini Banyuaji(1*), Endang S. Rahayu(2), Tyas Utami(3)

(1) Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Yogyakarta 55281
(2) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Yogyakarta 55281
(3) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Jl. Flora, Yogyakarta 55281
(*) Corresponding Author

Abstract


Due to the health benefit reasons, probiotics have been incorporated into a range of dairy products, including yogurt, cheese, and ice cream. However, the viability of probiotics can decrease during ice cream processing. The reduction of viable probiotics after consumption may also be due to the stomach acid and the presence of bile salt. This research studied the encapsulation of Lactobacillus acidophilus SNP 2 probiotic bacteria using extrusion and emulsion tech­ niques, and their effect on probiotic survival in acid pH, and viability during ice cream processing and storage. Encap­ sulation of probiotic bacteria by extrusion technique produced 3010 µm diameter of rough surface capsules with a lot of cavity. Conversely, emulsion technique produced smooth capsules with average diameter of 54.67 µm. About 94.13% and 94.56 % of viable cells were entrapped in the capsule using extrusion and emulsion encapsulation techniques respectively. Emulsion technique relatively produced better survival of encapsulated cells to low pH at 4 °C and 37 °C than extrusion technique did. Encapsulation techniques effectively protect the encapsulated cells from freezing injury during ice cream processing. There was no significance of reduction of viable cells during ice cream storage at -18°C for 18 weeks. Based on the sensory evaluation, there was no significant difference in organoleptic characteristics among ice cream containing free cell probiotics, ice cream containing encapsulated probiotics and ice cream without probiotics.

ABSTRAK

Karena manfaatnya bagi kesehatan, probiotik telah diaplikasikan pada berbagai produk olahan susu seperti yogurt, keju, dan es krim. Pada pengolahan es krim, viabilitas bakteri probiotik dapat mengalami penurunan karena proses pengadukan dan pembekuan. Turunnya viabilitas bakteri probiotik juga dapat terjadi karena kondisi asam dan garam empedu setelah produk dikonsumsi. Pada penelitian ini dipelajari teknik enkapsulasi probiotik Lactobacillus acido­ philus SNP2 dengan metoda ekstruksi dan emulsi, pengaruhnya terhadap viabilitas sel pada pH rendah, serta selama pengolahan dan penyimpanan es krim. Hasil penelitian menunjukkan bahwa enkapsulasi dengan metoda ekstruksi menghasilkan kapsul dengan diameter 3010 µm, permukaan kasar dan banyak cekungan, sedang kapsul yang diper­ oleh dengan metoda emulsi mempunyai permukaan halus dengan diameter 54,67 µm. Sel yang terjerat dalam kapsul dengan metoda ekstruksi dan emulsi masing­masing adalah 94,13% dan 94,56%. Ketahanan sel terenkapsulasi dengan metoda emulsi, terhadap pH rendah relatif lebih baik dari pada sel terenkapsulasi dengan metoda ekstruksi. Enkapsu­ lasi sel L. acidophilus SNP 2 efektif melindungi sel dari kerusakan karena pembekuan. Viabilitas sel probiotik dalam es krim selama penyimpanan 18 minggu pada suhu ­18°C relatif tidak mengalami perubahan. Berdasarkan hasil uji sensoris terhadap es krim, tidak terdapat perbedaan yang nyata antara es krim probiotik sel bebas, es krim probiotik sel terenkapsulasi dengan es krim tanpa probiotik.


Keywords


Probiotics; microencapsulation; ice cream; viability

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DOI: https://doi.org/10.22146/agritech.9693

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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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