Artikel Ilmiah : A1M012019 a.n. YULI ASTUTI
| NIM | A1M012019 |
|---|---|
| Namamhs | YULI ASTUTI |
| Judul Artikel | APLIKASI BIOENKAPSULASI Lactobacillus casei DAN Bifidobacterium bifidum SERTA SARI JAGUNG PADA ES KRIM SINBIOTIK |
| Abstrak (Bhs. Indonesia) | Penelitian ini dilakukan untuk optimasi formula es krim sinbiotik dengan dua faktor yaitu persentase bioenkapsul dan persentase sari jagung berbanding susu UHT. Bioenkapsulasi dilakukan terhadap Lactobacillus casei FNCC 0900 dan Bifidobacterium bifidum ATCC 29520 perbandingan 1:2 menggunakan spray dryer. Penelitian bertujuan untuk: 1) Mengetahui persentase bioenkapsul dan persentase sari jagung berbanding persentase susu UHT pada respons maksimum; 3) Mengetahui sifat fisik dan sensoris formula terbaik. Metode yang digunakan yaitu Response Surface Methodology (RSM) pada perangkat lunak Design Expert v. 9.06. Es krim sinbiotik dengan formula terbaik yaitu persentase bioenkapsul 1,80% dan persentase sari jagung berbanding susu UHT sebesar 18,61% banding 29,39% memiliki hasil total padatan terlarut 42,5 dan nilai pH 6,35. Karakteristik sensoris berwarna putih kekuningan (1,84), tekstur lembut (4,08), aroma agak khas jagung (2,64), rasa enak (3,96), dan tingkat kesukaan (overall) disukai (4,04). |
| Abtrak (Bhs. Inggris) | Ice cream is a food vehicle and become carriers of probiotics because it has a high total solids to provide protection for probiotics. This study was done to optimize the synbiotic ice cream formula by two factors: the percentage bioencapsul and percentage corn pollen and UHT milk. Bioencapsulation conducted on Lactobacillus casei FNCC 0900 and Bifidobacterium bifidum ATCC 29520 ratio of 1: 2 using a spray dryer.The study aims to: 1) Knowing the physical and microbiological characteristics of bioencapsul; 2) Determining the percentage bioencapsul and percentages percentage of corn pollen and UHT milk in maximum response; 3) Knowing the physical, and sensory of the best formula. The method used is Response Surface Methodology (RSM) in software Design Expert v. 9:06.Bioencapsulation has a diameter of 10-60μm, white color and shape vary. Viability of probiotic bioencapsulation show a decrease of 2 log cycle of 5.1 x1013 CFU before spray drying into 6,64x1011 CFU at week five after bioencapsulation. Ice cream sinbiotik with the best formula is a percentage bioencapsul 1.80% and the percentage of corn pollen and UHT milk by 18.61%, versus 29.39% had results total soluble solid 42,5°Bx, pH value 6,35,. The characteristics of sensory are creamy (1.84), soft texture (4,08), rather typical aroma (2,64), comfort (3.96), and the preference level (overall) preferred (4.04). |
| Kata kunci | bioenkapsulasi, probiotik, prebiotik, es krim sinbiotik |
| Pembimbing 1 | Dr. Nur Aini S.TP., M.P |
| Pembimbing 2 | Dr. Rumpoko Wicaksono S.P., M.P |
| Pembimbing 3 | |
| Tahun | 2016 |
| Jumlah Halaman | 14 |
| Tgl. Entri | 2016-04-09 02:06:23.567379 |