Influence of Encapsulation Material on The Quality of Probiotic Containing Lactobacillus salivarius

Abstract

The purpose of this research was to study influence of encapsulate material toward the quality of probiotic containing Lactobacillus salivarius. This study was used probiotic Lactobacillus Salivarius, maltodextrin, skim milk, soybean, rice bran and ZA. A Completely Randomized Design (CRD) was used to assign six kind of treatments with  five replication. The treatments were A= Maltodextrin 10% + Skim Milk 67,5 % + Rice bran  22,5 %; B = Maltodextrin 10 % + Soybean 67,5 % + Rice bran  22,5 %; C = Maltodextrin 10% + ZA 1 % + Rice bran  89 %; D = Maltodextrin 15 % + Soybean 40 % + Rice bran  45 %; E = Maltodextrin 15 % + Skim Milk 40 % + Rice bran  45 %; F = Maltodextrin 15  % +   ZA 1 % + Rice bran  79 %. The analysis of variance showed that the best encapsulate material is  the C treatment. Where its number of microbes was 8.46 ± 0.028 log cfu/g and produce of lactic acid  was 1.13 ± 0.011  % at pH 4.07 ± 0.014.

 

Keywords: Encapsulation, Lactobacillus salivarius, probiotic