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Pemanfaatan probiotik dalam cookies labu kuning sebagai strategi pengembangan produk biskuit fungsional

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Pemanfaatan probiotik dalam cookies labu kuning sebagai strategi pengembangan produk biskuit fungsional
 
Creator Wardani, Monica Ageng
Dewi, Lusiawati
 
Subject cookies
encapsulation
pumpkin
probotic
viability
 
Description Background: Pumpkin (Curcubita moschata Durch) is a type of vegetable that can be easily damaged like cracked or scratched as the harvesting or post-harvesting time. Those imperfect pumpkins will be rotten in a short time so that they cannot be sold in the market. Therefore, they need to be processed into a durable functional food in the form of cookie; the pumpkin is as the main ingredient for the dough and Lactobacillus sp, the probiotics bacteria is added into it. Research purposes: The aim is to find out the exact concentration of the coating materials’ combination and find out the viability of probiotics which is encapsulated in the maltosedextrin. Method: The coating materials’ combination is examined through encapsulation process using 10 % skimmed milk with three different precentage of maltodextrin i.e. 10%, 15% and 20%. The viability test was carried out using the spread plate method and then analyzed using the Colony Forming Unit and Viability (%) calculation method. Results and Discussion: The coating materials’ combination at concentration of 10% skimmed milk + 10%, 15% and 20% maltodextrin produce 84%, 90% and 98% cells’ viability. This shows that the use of those combinations can maintain the viability of the bacteria from the heat during the baking process at 180°C for 13 minutes. Conclusion: The microencapsulation of Lactobacillus achidopilus and Bifidobacterium logum with 10% skimmed milk + 20% maltodextrin resulted in the best viability as much as 98% viability cells. The higher the maltodextrin amount, the greater the bacterial’s viability is.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2021-09-11
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2574
10.35891/tp.v12i2.2574
 
Source 2597-436X
2087-9679
10.35891/tp.v12i2
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2574/1928
 
Rights Copyright (c) 2021 Monica Ageng Wardani, Lusiawati Dewi
https://creativecommons.org/licenses/by/4.0