| dc.contributor.author | Kalsum, Umi | |
| dc.contributor.author | Wadjdi, Muhammad Farid | |
| dc.contributor.author | Damayanti, DS | |
| dc.date.accessioned | 2021-10-13T02:58:26Z | |
| dc.date.available | 2021-10-13T02:58:26Z | |
| dc.date.issued | 2017 | |
| dc.identifier.isbn | 978-602-5617-14-0 | |
| dc.identifier.uri | https://drive.google.com/file/d/1Qe_xh6lXXn2GxSgkQ4PGK5FG4pggFq1Y/view | |
| dc.identifier.uri | http://repository.unisma.ac.id/handle/123456789/1996 | |
| dc.description | [ARCHIVES] Copyright Article from : UPT PENERBITAN UNIVERSITAS JEMBER | en_US |
| dc.description.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). | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | UPT PENERBITAN UNIVERSITAS JEMBER | en_US |
| dc.relation.ispartofseries | UPT PENERBITAN UNIVERSITAS JEMBER;Hal : 82 | |
| dc.subject | encapsulation | en_US |
| dc.subject | L. fermentum | en_US |
| dc.subject | probiotic | en_US |
| dc.title | The Effect of Encapsulation Material on The Quality of Probiotic Containing Lactobacillus fermentum | en_US |
| dc.type | Article | en_US |
