PENGARUH KADAR KOPOLIMER ASAM METAKRILAT TIPE B TERHADAP KARAKTERISTIK FISIK MIKROPARTIKEL DAN PELEPASAN Lactobacillus casei

• Main Author: LAILATUL BADRIYAH, 051211133072
• Format: Theses and Dissertations NonPeerReviewed
• Language: English; Indonesian
• Published: 2016
• Subjects: QD450-801 Physical and theoretical chemistry; QR75-99.5 Bacteria
• Online Access: http://repository.unair.ac.id/57339/1/ABSTRACT.pdf; http://repository.unair.ac.id/57339/13/57339.pdf; http://repository.unair.ac.id/57339/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

Microencapsulation is a method in which the active substance is trapped in a matrix. Microencapsulation can protect the active substance and regulate its release at the right dose, right place, and right time. Lactobacillus casei was made into microparticle by spray drying method in 1200C inlet temperature with three different concentration of methacrylic acid copolymer type b as polimer matrix. Three different formula were named formula I, formula III, and formula III with 0,5%; 1,0%; and 1,5% concentration of methacrylic acid copolymer type b. Physical characteristics and release efficiency assay were performed in all formula. The result showed that microparticle morphology have spherical shape and smooth surface only in formula II, while formula I and III have unspherical shape and concave surface. Moisture content was decreased from formula I to formula III. The particle size of microparticle increased with the increasing methacrylic acid copolymer type b concentration. The highest release efficiency was obtained by formula I. The result showed that the increasing of methacrylic acid copolymer type b concentration decrease the release efficiency of Lactobacillus casei in microparticle probiotic.