Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method
The level of viable cell count in probiotic candy, based on WHO standard is >10<sup>6</sup> CFU/ml or >10<sup>6</sup> CFU/g. Meanwhile, information on the bacterial viability of probiotic candy according to WHO standards is still limited. The experimental stud...
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Tadris Biologi collaborates with Perkumpulan Pendidik IPA Indonesia
2022-06-01
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| Series: | Scientiae Educatia: Jurnal Pendidikan Sains |
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| Online Access: | https://www.syekhnurjati.ac.id/jurnal/index.php/sceducatia/article/view/10159 |
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| author | Agus Sutandi Haryanto Haryanto Eni Kusumawati |
| author_facet | Agus Sutandi Haryanto Haryanto Eni Kusumawati |
| author_sort | Agus Sutandi |
| collection | DOAJ |
| description | The level of viable cell count in probiotic candy, based on WHO standard is >10<sup>6</sup> CFU/ml or >10<sup>6</sup> CFU/g. Meanwhile, information on the bacterial viability of probiotic candy according to WHO standards is still limited. The experimental study was conducted to discover the viability of <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus </em>in encapsulated probiotic candy. Encapsulants consisted of maltodextrin, gum, corn starch, and skim milk. Encapsulation of probiotic bacteria used freeze-dry method. Probiotic candies were stored at room temperature for 14 days in an aerobic condition. The viability of probiotics candy was tested and the results showed significance for each type of encapsulation (p<0.05). The gum and corn starch encapsulations showed bacteria viability that met WHO standards for functional foods, which ranged from 20,333,333±7,637,626to 31,553,333±2,741,894 CFU/g (>10<sup>6</sup> CFU/g). The most preferred encapsulant in terms of taste, texture, and aroma was identified as skim milk encapsulation. Further research on the long-term storage of probiotic candy and the viability of probiotic candy bacteria in the gastrointestinal tract (<em>in</em> <em>vivo</em>) is needed. |
| format | Article |
| id | doaj-art-d3cca77d0b9f4469ac8b09e258d3dac9 |
| institution | DOAJ |
| issn | 2303-1530 2527-7596 |
| language | English |
| publishDate | 2022-06-01 |
| publisher | Tadris Biologi collaborates with Perkumpulan Pendidik IPA Indonesia |
| record_format | Article |
| series | Scientiae Educatia: Jurnal Pendidikan Sains |
| spelling | doaj-art-d3cca77d0b9f4469ac8b09e258d3dac92025-08-20T03:14:28ZengTadris Biologi collaborates with Perkumpulan Pendidik IPA IndonesiaScientiae Educatia: Jurnal Pendidikan Sains2303-15302527-75962022-06-01111334010.24235/sc.educatia.v11i1.101594025Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry MethodAgus Sutandi0Haryanto Haryanto1Eni Kusumawati2Department of Agribusiness, Faculty of Science and Technology, Muhammadiyah University of BandungDepartment of Biotechnology, Faculty of Science and Technology, Muhammadiyah University of BandungDepartment of Agribusiness, Faculty of Science and Technology, Muhammadiyah University of BandungThe level of viable cell count in probiotic candy, based on WHO standard is >10<sup>6</sup> CFU/ml or >10<sup>6</sup> CFU/g. Meanwhile, information on the bacterial viability of probiotic candy according to WHO standards is still limited. The experimental study was conducted to discover the viability of <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus </em>in encapsulated probiotic candy. Encapsulants consisted of maltodextrin, gum, corn starch, and skim milk. Encapsulation of probiotic bacteria used freeze-dry method. Probiotic candies were stored at room temperature for 14 days in an aerobic condition. The viability of probiotics candy was tested and the results showed significance for each type of encapsulation (p<0.05). The gum and corn starch encapsulations showed bacteria viability that met WHO standards for functional foods, which ranged from 20,333,333±7,637,626to 31,553,333±2,741,894 CFU/g (>10<sup>6</sup> CFU/g). The most preferred encapsulant in terms of taste, texture, and aroma was identified as skim milk encapsulation. Further research on the long-term storage of probiotic candy and the viability of probiotic candy bacteria in the gastrointestinal tract (<em>in</em> <em>vivo</em>) is needed.https://www.syekhnurjati.ac.id/jurnal/index.php/sceducatia/article/view/10159candy, encapsulan, freeze dry, probiotic, viability |
| spellingShingle | Agus Sutandi Haryanto Haryanto Eni Kusumawati Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method Scientiae Educatia: Jurnal Pendidikan Sains candy, encapsulan, freeze dry, probiotic, viability |
| title | Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method |
| title_full | Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method |
| title_fullStr | Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method |
| title_full_unstemmed | Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method |
| title_short | Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Encapsulated Probiotic Candy With Freeze-Dry Method |
| title_sort | viability of lactobacillus bulgaricus and streptococcus thermophilus in encapsulated probiotic candy with freeze dry method |
| topic | candy, encapsulan, freeze dry, probiotic, viability |
| url | https://www.syekhnurjati.ac.id/jurnal/index.php/sceducatia/article/view/10159 |
| work_keys_str_mv | AT agussutandi viabilityoflactobacillusbulgaricusandstreptococcusthermophilusinencapsulatedprobioticcandywithfreezedrymethod AT haryantoharyanto viabilityoflactobacillusbulgaricusandstreptococcusthermophilusinencapsulatedprobioticcandywithfreezedrymethod AT enikusumawati viabilityoflactobacillusbulgaricusandstreptococcusthermophilusinencapsulatedprobioticcandywithfreezedrymethod |