Optimasi Pati-Alginat sebagai Bahan Pengkapsul Bakteri Probiotik terhadap Karakteristik Beads

*Miskiyah Miskiyah orcid scopus  -  Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor, Indonesia
Juniawati Juniawati  -  Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor, Indonesia
Widaningrum Widaningrum  -  Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor, Indonesia
Received: 27 Mar 2019; Revised: 10 Feb 2020; Accepted: 11 Feb 2020; Published: 21 Feb 2020; Available online: 11 Feb 2020.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

Citation Format:
Article Info
Section: Catatan Penelitian (Research Note)
Language: ID-ID
Statistics: 111 158
Abstract

Enkapsulasi merupakan proses pembungkusan (coating) suatu bahan inti dengan menggunakan bahan pengkapsul tertentu. Pemanfaatan maltodekstrin, pati sagu, dan maizena sebagai bahan pengkapsul probiotik belum banyak dikembangkan sehingga dapat dijadikan kandidat bahan pengkapsul baru. Tujuan penelitian ini adalah untuk menentukan perbandingan konsentrasi pati-alginat terbaik yang dapat digunakan untuk enkapsulasi probiotik. Rancangan percobaan yang digunakan adalah rancangan faktorial menggunakan 2 faktor, yaitu jenis bahan pengkapsul dan perbandingan konsentrasi bahan pengkapsul. Faktor jenis bahan pengkasul terdiri dari 3 taraf yaitu maltodekstrin-alginat, pati sagu-alginat, dan maizena-alginat, sedangkan faktor konsentrasi bahan pengkapsul terdiri dari 3 taraf yaitu 1:1; 1:2; dan 1:3 (b/b). Hasil penelitian menunjukkan bahwa perbandingan pati-alginat secara bervariasi menghasilkan karakteristik beads dari segi rendemen, diameter beads, dan bentuk beads yang spesifik. Kesimpulannya, bahan pengkapsul probiotik yang terbaik yaitu perbandingan pati:alginat sebesar 1:3.

Optimation Starch-alginate for Probiotic Bacteria Encapsulant Based on Beads Characteristic 

Abstract

Encapsulation was known as process of coating a core material using specific materials. The use of maltodextrin, sago starch, and corn starch as a probiotic material for encapsulation has not been widely developed as new material. The aim of the study was to determine the best ratio of starch-alginate concentrations. The experimental design used was factorial design using 2 factors, namely the type of material and the ratio of the concentration. The type of material for encapsulation consisted of: maltodextrin-alginate, sago-alginate starch, and corn starch-alginate, while the concentration was 1:1, 1:2, and 1:3 (w/w). The results showed that the varioys types of materials and concentration provided specific beads characteristic, i.e. yield, beads diameter, and beads shape. As conclusion, the optimum ratio of starch-alginate as probiotic encapsulating could be determined at a ratio of 1:3. 

Keywords: starch, alginate, encapsulating material, characteristics, beads

Article Metrics:

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