Microcapsul Caracteristics of Probiotic Lactobacillus plantarum Encapsulated by Skim

Rizqiati, H and Jenie, B S L and Nurhidayat, N and Nurwitri, C C (2009) Microcapsul Caracteristics of Probiotic Lactobacillus plantarum Encapsulated by Skim. Journal of the Indonesian Tropical Animal Agriculture, 34 (2). pp. 139-144. ISSN 0410-6320

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Abstract

KARAKTERISTIK MIKROKAPSUL PROBIOTIK Lactobacillus plantarum YANG DIENKAPSULASI DENGAN SUSU SKIM DAN GUM ARAB [Microcapsul Caracteristics of Probiotic Lactobacillus plantarum Encapsulated by Skim Milk and Arabic Gum] H. Rizqiati 1) , B.S.L. Jenie 2) , N. Nurhidayat 3) 1) Fakultas Peternakan UNDIP, Kampus Baru UNDIP Tembalang, Semarang 2) Sekolah Pasca Sarjana IPB, Kampus Darmaga, Bogor 3) Bidang Mikrobiologi Puslit Biologi – LIPI, Serpong Email: heni.tehate@gmail.com Received April 15, 2009; Accepted May 25, 2009 ABSTRACT Probiotic Lactobacillus plantarum sa28k and Lactobacillus plantarum mar8 were encapsulated by skim milk, arabic gum, and mixture of skim milk - arabic gum. The probiotic culture was made by forming in biomass and suspension, encapsulating then was dried by spray drying method. microcapsule were in the range 7.4%-9.3%. Total yeast content in microcapsule were about 1.2-1.9 log cfu/ g. Screening result by Scanning Electron Microscope showed that in general has rounded form with unsmooth surfaces and some time had deep wrinkled at the surfaces. Microcapsule had various size, they were about 5-12 µm. Keywords: encapsulation, skim milk, arabic gum

Item Type:Article
Subjects:S Agriculture > S Agriculture (General)
S Agriculture > SF Animal culture
Divisions:Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:16672
Deposited By:Mr. Nutrisi FP Admin
Deposited On:14 Jul 2010 10:00
Last Modified:14 Jul 2010 10:00

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