MICROENCAPSULATING PROBIOTIC WITH SPRAY DRYING METHOD AS AN ADDITIVE IN MAKING PROBIOTIC ICE CREAM

• Main Author: Maghfira Dewi, Aurelia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/73102
• Institution: Institut Teknologi Bandung

<p align="justify">In this era, many health problems are associated with digestive disorders. Public awareness of nutritious and probiotic-rich foods should be raised. Probiotic bacteria must display resistance during processing and storage. Microencapsulation by spray drying can protect probiotic bacteria so that the number of cells is sufficient to provide the expected benefits. This study is aimed to investigate the effect of spray dryer inlet temperature and coating material composition on the production of probiotic microcapsule powder through microencapsulation methods by spray drying as a probiotics ice cream additive. Variations in the experiments carried out are spray drying inlet temperature (130 ?, 140 ?, and 150 ?) and the ratio of maltodextrin (MD) and whey protein concentrate (WPC) as coating agents (5:1 and 5:3). Based on the research results, the inlet temperature of the spray dryer did not affect the yield of the powder due to the influence of the glass temperature (Tg) and the moisture content during the drying process, but it did affect the hygroscopicity. Increasing the spray dryer's inlet temperature decreases the powder's hygroscopicity. The composition of the coating material does not affect the powder's yield because the coating material ratio affects the glass temperature (Tg). The yield of probiotic microcapsule powder ranged from 16.77±0.32 % to 21.65±3.34 %. The initial number of probiotic, L* index, ?E index, water content, hygroscopicity, and viability of the probiotic cells were 7,5 log cells/mL, 93.48-96.49, 1.81-3.96, 3.60-5.26%, 6.20-9.82%, and 44.58-82.92, respectively. Probiotic cell viability with encapsulation during the 14-day storage period of probiotic ice cream showed a value of 80.56± 0.80 %, while without encapsulation, it was 44.63±0.21 %.