Enkapsulasi Pediococcus pentosaceus Menggunakan Matriks Kombinasi Tapioka Asam dan Tapioka nanokristalin dengan Susu Skim

Ira Erdiandini

Abstract


Pati dan modifikasinya potensial untuk digunakan sebagai matriks enkapsulasi bakteri asam laktat (BAL), di antaranya yaitu tapioka asam dan tapioka nanokristalin. Studi ini bertujuan untuk membandingkan penggunaan matriks tapioka asam dan tapioka nanokristalin dengan kombinasi susu skim untuk enkapsulasi Pediococcus pentosaceus menggunakan freeze drying. Perlakuan yang diujikan yaitu tapioka asam+susu skim 3%, tapioka asam+susu skim 10%, tapioka nanokristalin+susu skim 3% dan tapioka nanokristalin+susu skim 10%. Parameter yang diamati yaitu viabilitas sel sebelum dan sesudah freeze drying, tingkat ketahanan sel, dan kadar air. Enkapsulasi menggunakan matriks tapioka asam dan tapioka nanokristalin menunjukkan hasil yang tidak berbeda nyata. Namun, perlakuan konsentrasi susu skim yang digunakan menunjukkan hasil yang berbeda nyata. Tingkat ketahanan sel Pediococcus pentoseceus meningkat dengan peningkatan konsentrasi susu skim yang ditambahkan, Hasil terbaik diperoleh dengan penambahan susu skim 10% yaitu menghasilkan tingkat ketahanan sel sebesar 97% pada matriks tapioka asam dan 96,46% pada matriks tapioka nanokristalin. Hasil penelitian ini menunjukkan bahwa baik matriks tapioka asam maupun tapioka nanokristalin baik digunakan untuk enkapsulasi Pediococcus pentosaceus dengan menghasilkan tingkat ketahanan sel > 87% dan kadar air 10-18%.

Keywords


tapioka asam, tapioka nanokristalin, susu skim, enkapsulasi, Pediococcus pentosaceus, pengeringan beku.

Full Text:

PDF

References


[AOAC] Association of Official Analytical Chemists International. (1995). Official Methods of Analysis of The Association of Analytical Chemist. Washington D.C.

Ahmad, M. et al. (2019) ‘LWT - Food Science and Technology Comparative study on utilization of micro and nano sized starch particles for encapsulation of camel milk derived probiotics ( Pediococcus acidolactici )’, LWT - Food Science and Technology. Elsevier, 110(April), pp. 231–238. doi: 10.1016/j.lwt.2019.04.078.

Ayyash, M., Abu-Jdayil, B., Olaimat, A., Esposito, G., Itsaranuwat, P., Osaili, T., ... & Liu, S. Q. (2020). Physicochemical, bioactive and rheological properties of an exopolysaccharide produced by a probiotic Pediococcus pentosaceus M41. Carbohydrate polymers, 229, 115462.

Berner, D. and Viernstein, H. (2006) ‘Effect of protective agents on the viability of Lactococcus lactis subjected to freeze-thawing and freeze-drying’, 149, pp. 137–149.

Carvalho, A. S., Silva, J., Ho, P., Teixeira, P., Malcata, F. X., & Gibbs, P. (2004). Relevant factors for the preparation of freeze-dried lactic acid bacteria. International Dairy Journal, 14(10), 835-847.

Charles, A. L., Abdillah, A. A., Saraswati, Y. R., Sridhar, K., Balderamos, C., Masithah, E. D., & Alamsjah, M. A. (2021). Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin. Food Hydrocolloids, 112, 106281.

Cody, W. L. et al. (2008) ‘Skim milk enhances the preservation of thawed − 80 ° C bacterial stocks’, 75, pp. 135–138. doi: 10.1016/j.mimet.2008.05.006.

Erdiandini, I. R. A., Sunarti, T. C. and Meryandini, A. (2015) ‘Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam’, Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam, 1(1), pp. 26–33. doi: 10.29244/jsdh.1.1.%p.8111.

Halim, M. et al. (2017) ‘Effect of encapsulant and cryoprotectant on the viability of probiotic Pediococcus acidilactici ATCC 8042 during freeze-drying and exposure to high acidity, bile salts and heat’, LWT - Food Science and Technology. Elsevier Ltd, 81, pp. 210–216. doi: 10.1016/j.lwt.2017.04.009.

Hapsari RD. (2013). Pembuatan Tapioka Asam dengan Penambahan Starter Cair Bakteri Asam Laktat Indigenous [skripsi]. Bogor (ID): IPB University.

Heng-gang, Z. H. O. U. (2004). Moisture Content in Starter-making [J]. Liquor-making Science & Technology, 6.

Ismail, E. A., Aly, A. A. and Atallah, A. A. (2020) ‘Quality and microstructure of freeze-dried yoghurt fortified with additives as protective agents’, Heliyon. Elsevier Ltd, 6(10), p. e05196. doi: 10.1016/j.heliyon.2020.e05196.

Jiang, S. et al. (2021) ‘Pediococcus pentosaceus, a future additive or probiotic candidate’, Microbial Cell Factories. BioMed Central, 20(1), pp. 1–14. doi: 10.1186/s12934-021-01537-y.

Kavitake, D. et al. (2018) ‘Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review’, Food Bioscience. Elsevier Ltd, 21(November 2017), pp. 34–44. doi: 10.1016/j.fbio.2017.11.003.

Leja, K., Dembczyński, R., Białas, W., & Jankowski, T. (2009). Production of dry Lactobacillus rhamnosus GG preparations by spray drying and lyophilization in aqueous two-phase systems. Acta Scientiarum Polonorum Technologia Alimentaria, 8(4).

Ma, X., Jian, R., Chang, P. R., & Yu, J. (2008). Fabrication and characterization of citric acid-modified starch nanoparticles/plasticized-starch composites. Biomacromolecules, 9(11), 3314-3320.

Nedovic, V., Kalusevic, A., Manojlovic, V., Levic, S., & Bugarski, B. (2011). An overview of encapsulation technologies for food applications. Procedia Food Science, 1, 1806-1815.

Petsong, K., Benjakul, S. and Vongkamjan, K. (2021) ‘Optimization of wall material for phage encapsulation via freeze-drying and antimicrobial efficacy of microencapsulated phage against Salmonella’, Journal of Food Science and Technology. Springer India, 58(5), pp. 1937–1946. doi: 10.1007/s13197-020-04705-x.

Plessas, S., Mantzourani, I. and Bekatorou, A. (2020) ‘Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making’, Foods, 9(1), pp. 1–11. doi: 10.3390/foods9010077.

Pyar, H., & Peh, K. K. (2014). Cost effectiveness of cryoprotective agents and modified De-man Rogosa Sharpe medium on growth of Lactobacillus acidophilus. Pakistan journal of biological sciences: PJBS, 17(4), 462-471.

Rogers, S., Wu, W. D., Saunders, J., & Chen, X. D. (2008). Characteristics of milk powders produced by spray freeze drying. Drying Technology, 26(4), 404-412.

Santivarangkna, C., Higl, B., & Foerst, P. (2008a). Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures. Food microbiology, 25(3), 429-441.

Santivarangkna, C., Kulozik, U., & Foerst, P. (2008b). Inactivation mechanisms of lactic acid starter cultures preserved by drying processes. Journal of applied microbiology, 105(1), 1-13.

Stefanello, R. F., Nabeshima, E. H., Iamanaka, B. T., Ludwig, A., Fries, L. L. M., Bernardi, A. O., & Copetti, M. V. (2019). Survival and stability of Lactobacillus fermentum and Wickerhamomyces anomalus strains upon lyophilisation with different cryoprotectant agents. Food Research International, 115, 90-94.

Wang, G. et al. (2021) ‘Polysaccharides can improve the survival of Lactiplantibacillus plantarum subjected to freeze-drying’, Journal of Dairy Science. American Dairy Science Association, 104(3), pp. 2606–2614. doi: 10.3168/jds.2020-19110.

Wang, J. and Chen, L. (2021) ‘Impact of a novel nano-protectant on the viability of probiotic bacterium lactobacillus casei k17’, Foods, 10(3), pp. 1–13. doi: 10.3390/foods10030529.

Xu, X. et al. (2021) ‘Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus’, Food Chemistry. Elsevier, 341(17), p. 128118. doi: 10.1016/j.foodchem.2020.128118.

Zhang, Y. et al. (2020) ‘Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat’, Meat Science. Elsevier, 170(October 2019), p. 108240. doi: 10.1016/j.meatsci.2020.108240.




DOI: http://dx.doi.org/10.26418/jft.v4i1.47055

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 FoodTech: Jurnal Teknologi Pangan

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Alamat Dewan Redaksi

Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Tanjungpura

Jalan Prof. Dr. H. Hadari Nawawi, Pontianak, Kalimantan Barat (78124)

Telp/Fax: (0561) 740191

Contact Person: 085255976576

Email: foodtech@untan.ac.id

Website: http://jurnal.untan.ac.id/index.php/jft