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

Kalsum, Umi; Wadjdi, Muhammad Farid; Damayanti, DS

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