MICROENCAPSULATING PROBIOTIC WITH SPRAY DRYING METHOD AS AN ADDITIVE IN MAKING PROBIOTIC ICE CREAM
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...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/73105 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | 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 %. |
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