Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 2
Written by Ratu SAFITRI, Mia MIRANTI, Yasmi KUNTANA, Tri YULIANA, Marlinda SIAHAAN, Khusnul KHOTIMAH
Research has been carried out on the characterization of the properties of L. paracasei and L. curvatus in several encapsulation formulas. This study aims to obtain the kind of encapsulation material formulation that maintains the viability and probiotic properties of both Lactobacillus. The method used in this research is a laboratory experiment using a completely randomized factorial design. The probiotic characteristics of the Lactobacillus sp. that have been encapsulated with several formulas were carried out by observing cell viability, acid resistance, bile salt resistance, and antimicrobial activity against pathogenic bacteria. The results showed that the bacteria L. paracasei in the cassava flour-alginate and L. curvatus in the alginate - skimmed milk had high viability for three weeks, same as the initial time, with the population reaching 3.52 x 1010 CFU/ml and 3,96 x 1010CFU/ml, respectively. Furthermore, Lactobacillus bacteria encapsulated in alginate-skimmed milk formula have high resistance to acidic environments, high bile salt levels, and antimicrobial activity against E. coli and S. typhimurium. Therefore, alginate and skim milk as an encapsulant can protect probiotics survive longer and maintain their probiotics.
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