The Effect of Encapsulation Material on The Quality of Probiotic Containing Lactobacillus fermentum

Abstract

This research was conducted to ascertain the effect of encapsulate material on the quality of probiotic containing Lactobacillus fermentum. The probiotic was isolated from the intestine of Japanese quail (Coturnix japonica). A fully randomized factorial design was used to assign four kind of encapsulate material, that was maltodextrin-starch corn (MC), maltodextrin–skim milk

(MS), gum arab-starch corn (GC), gum arab-skim milk (GS). The first factor was non- encapsulated probiotic and the second factor was encapsulated. The inclusion levels of encapsulate

material was (25, 30 and 35%). Data were analyzed by analyzes of variance by two-way Nested of Completely Randomized Design. The results showed that the best of encapsulate material is maltodextrin-corn Starch 35% (MC 35). L. fermentum that encapsulated with MC 35 was produce highest of lactic acid (1.13 %), lowest of pH (4.067), lowest total sugar (0.518 %) and highest amount of probiotic cell (10.66 log cfu/ml).