Faculty of Animal Agriculture, Diponegoro University
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: [email protected]
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 gu