43 mengalami peningkatan seiring lamanya penyimpanan. Yoghurt dengan
penambahan L. acidophilus 2B4 menghasilkan nilai TAT yang lebih tinggi dibandingkan L. plantarum BSL. Mutu sensori yoghurt TPUM sinbiotik dengan
enkapsulan alginat lebih disukai dibandingkan yoghurt dengan enkapsulan agar atau kontrol, namun yoghurt dengan enkapsulan alginat mengalami kemunculan
aroma alkohol lebih awal. Dengan demikian, yoghurt TPUM sinbiotik baik dengan probiotik terenkapsulasi alginat atau agar maupun tanpa enkapsulasi
masih dapat diterima konsumen baik dari segi mutu kimia, mikrobiologi maupun sensori.
5.2 Saran
1. Optimasi metode enkapsulasi perlu dilakukan dengan penambahan penstabil dan perubahan metode ekstrusi satu lapis menjadi metode ekstrusi lapis ganda
atau emulsi penyalutan bersama minyak atau tween 80 untuk meningkatkan ketahanan viabilitas BAL pada yoghurt selama penyimpanan.
2. Penelitian lebih lanjut mengenai peran enkapsulasi dalam mencegah penurunan ketersediaan probiotik selama proses pencernaan.
3. Kondisi sanitasi lingkungan dan peralatan yang digunakan harus lebih diperhatikan agar kemungkinan kontaminasi yang terjadi dapat dicegah.
DAFTAR PUSTAKA
[AOAC] Association of Official Analytical Chemistry. 1995. Official Methods of Analysis. Washington DC: AOAC Int.
http:www.aoac.orgvmeth.htm [4 Februari 2012].
[AOAC] Association of Official Analytical Chemistry. 1999. Official Methods of Analysis. Washington DC: AOAC Int.
http:www.aoac.orgvmeth.htm [4 Februari 2011].
[BAM] Bacteriological Analytical Manual. 2001. Aerobic Plate Count. United State: FDA.
[BSN] Badan Standarisasi Nasional. 1995. SNI Tepung Pisang 01-3841-1995. Jakarta:BSN.
[BSN] Badan Standarisasi Nasional. 2009. SNI Mutu Yogurt [2981:2009]. Jakarta: BSN.
[FAO] Food and Agriculture Organization. 2001. Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic
Bacteria. Report of a joint FAOWHO Expert Condultation on Evaluation of Health and Nutritional Properties of Powder Milk and Live
Lactic Acid Bacteria.
[FAO] Food and Agriculture Organization. 2007. FAO Technical Meeting on Prebiotics. Food Quality and Standards Service AGNS.
44 [ISO] International Standard Organization. 2003. Yogurt- Enumeration of
characteristic of microorganism- Colony count technique at 37ºC First edition [ISO 7889]. Switzerland: ISO.
[WHFoods] The World’s Healthiest Foods. 2013. Yogurt, grass-fed. www.whfoods.org
. [27 Maret 2013]. Afriani. 2010. Pengaruh penggunaan starter BAL Lactobacillus plantarum dan
Lactobacillus fermentum terhadap total bakteri asam laktat, kadar asam, dan nilai pH dadih susu sapi. J Ilmiah Ilmu-Ilmu Petern. 86:279-285.
Agar Swallow. 2010. Our Product. http:agarswallow.com
. [21 Desember 2012]. Akmar A. 2006. Aktivitas protease dan kandungan asam laktat pada yoghurt yang
dimodifikasi Bifidobacterium bifidum dan diinokulasi Pseudomonas fluorescens [skripsi]. Bogor ID: Institut Pertanian Bogor.
Anggarini RW. 2007. Resistant starch tipe III dan tipe IV pati ganyong Canna edulis, kentang Solanum tuberosum, dan kimpul Xanthosoma
violaceum schott sebagai prebiotik [skripsi]. Bogor ID: Institut Pertanian Bogor.
Aqilah NS dan Akhiar M. 2010. Enhancement of probiotics survival by microencapsulation with alginate and prebiotics. MMG 445 Basic
Biotech. 6:13-18. Arief II, Jenie BSL, Astawan M, dan Witarto AB. 2010. Efektivitas probiotik
Lactobacillus plantarum 2C12 dan Lactobacillus acidophilus 2B4 sebagai pencegah diare pada tikus percobaan. Media Petern, hlm 137-
143.
Ashraf S, Anjum F, Nadeem M, Riaz A. 2012. Functional and technological aspect of resistant starch. PAK. J. Food SCL. 222:90-95.
Astawan M, Wresdiyati T, Arief II, dan Suhesti. 2011. Gambar hematologi tikus putih
Rattus norvegicus
yang diinfeksi
Escherichia coli
enteropatogenik dan diberikan probiotik. Media Petern. Hlm 7-13. Barlianto W. 2005. Terapi sinbiotik terhadap diare akut dengan intoleransi laktosa
sekunder [tesis]. Semarang ID: Universitas Diponegoro. Bhadoria PBS dan Mahapatra SC. 2011. Prospects, technological aspects and
limitations of probiotics – a worldwide review. European J of Food Research Review. 12:23-42.
Chavarri M, Maranon I, Ares R, Ibanez FC, Marzo F, dan Villaran MdC. 2010. Microencapsulation of a probiotic and prebiotic in alginate-chitosan
capsules improves survival in simulated gastro-intestinal conditions. Int J of Food Microbiol. 142:185-189.
Chavarri M, Maranon I, dan Villaran MC. 2012. Encapsulation technology to protect probiotic bacteria. Licensee In Tech. 23:501-540.
Chirilus AA, Stoica GA, Marta S, Tanase D, dan Florin T. 2008. Encapsulation of vanilin in agar beads for controlled release. Annals of DAAAM and
Proceedings, Vienna. Con AH, Caglar A, Cakmakci S, dan Gokalp HY. 1996. Effects of different fruits
and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey. J Food Prod. 594:402-406.
Crowther PC. 1979. The Processing of Banana Products for Food Use. Tropical Product Institut.
45 Dicks LMT dan Endo A. 2009. Taxonomic status of lactic acid bacteria in wine
and key characteristics to differentiate spesies. S. Afr. J. Enol. Vitic. 301:72-90.
Ding WK dan Shah NP. 2008. Survival of free and microencapsulated probiotic bacteria in orange and apple juices. Int Food Research J. 152:219-232.
Djaafar TF dan Rahayu ES. 2006. Karakteristik yoghurt dengan inokulum Lactobacillus yang diisolasi dari makanan fermentasi traditional. J
Agros. 81:73-80. Dobre T, Stroescu M, Stoica A, Draghici E, dan Antohe N. 2008. Inulin
Extraction and Encapsulation. Politech. 5367:215-217. Elisabeth DAA. 2003. Pembuatan yoghurt sinbiotik dengan menggunakan kultur
campuran: Streptococcus thermophilus, Lactobacillus casei strain Shirota dan Bifidobacterium breve [skripsi]. Bogor ID: Institut Pertanian
Bogor.
Eun Y, Utada AS, Copeland MF, Takeuchi S, dan Weibel Db. 2011. Encapsulating bacteria in agarose microparticles using microfluidics for
high-throughput cell analysis and isolation [artikel]. ACS Chem Biol. 6:200-206.
Fardiaz S. 1989. Mikrobiologi Pangan, Penuntun Praktek Laboratorium Departemen Ilmu dan Teknologi Pangan. Bogor: IPB Press.
Gilliland SE. 1979. Beneficial inter-relationship between certain microorganisms and humans: Candidate microorganisms for use as dietary adjuncts. J of
Food Protection. 42:164-167. Dalam: Lourens-Hattingh A, Viljoen BC. 2001. Yogurt as probiotic carrier food. Int Dairy J. 11:1-17.
Glicksman M. 1983. Food Hydrocolloid. Vol 2. Florida: CRC Press. Godward G dan Kailasapathy K. 2003. Viability and survival of free,
encapsulated and co-encapsulated probiotic bacteria in ice cream. Milchwissenschaft. 5834:161-164.
Goldberg I. 1994. “Preface”. Functional Foods: Designer Food, Pharmafoods, Nutraceuticals. New York: Chapman Hall.
Gustaw W, Kordowska WM, dan Koziol J. 2011. The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt
production. Acta Sci Pol Technol Aliment. 104:455-466. Hamilton JMT. 2004. Probiotics and Prebiotics in The Elderly. Postgraduate
Medical J. 80:447-451. Hardiningsih R, Napitupulu RNR, dan Yulinery T. 2006. Isolation and resistance
test of several isolates of Lactobacillus in low pH. J Biodiversitas. 71:15-17.
Hariyadi RD, N Anjaya, Suliantari, L Nuraida dan B Satiawiharja. 2001. Penuntun Pratikum Teknologi Fermentasi. Jurusan Teknologi Pangan
dan Gizi, FATETA, Institut Pertanian Bogor. Bogor. Harti AS. 2009. Kajian efek sinergistik probiotik dengan prebiotik terhadap
diaregenik Escherichia coli. Biomedika. 21: 10-18. Indriany R. 2000. Modifikasi proses pembuatan tepung agar-agar dengan
menggunakan pengering semprot spray dryer dan pengering drum drum dryer [skripsi]. Bogor ID: Institut Pertanian Bogor.
46 Ismail B dan Nampoothiri KM. 2010. Exopolysaccharide production and
prevention of syneresis in starch using encapsulated probiotic Lactobacillus plantarum. Food Technol Biotech. 484:484-489.
Jae SK, Hye RY, Ju YC, Jeong KS. 2007. Lactobacillus plantarum inhibits epithelial barrier dysfunction and interleukin-8 secretion induced by
tumor necrosis factor- α. World J Gastroenterol. 1313:1962-1965.
Jay et al. 2005. Modern Food Microbiology Seventh Edition. US America: Springer.
Jayalalitha V, Palani DR, Dhanalakshmi B, Elango A, dan Naresh KC. 2011. Yoghurt with encapsulated probiotics. Wayamba J of Animal Sci.
2012578X:65-68. Jenie BSL, Suliantari, Richana N. 2011. Pengembangan produk yoghurt sinbiotik
dengan substitusi tepung pisang modifikasi kaya pati resisten Resistant Starch. Program KKP3T 2011, LPPM IPB, Bogor.
Jenie BSL, Widowati S, Nurjanah S. 2009. Pengembangan produk tepung pisang dengan indeks glikemik sebagai bahan pangan fungsional. Laporan Akhir
Hibah Kompetitif Penelitian Sesuai Prioritas Nasional Batch II. LPPM. IPB, Bogor.
Kailasapathy K. 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT. 3910:1221-
1227. Kanbe M. 1992. Uses of intestinal lactic acid bacteria and health. Dalam:
Nakayawa Y dan Hosono A eds. Function of Fermented Milk, Challenge for the Health Science. New York: Elsevier Apllied Science.
Kayani WK, Majid SA, Mahmood T, Naqvi S, dan Waheed A. 2011. Effect of temperature stress on polyphenol oxidase activity in grains of some
wheat cultivars. Pak J. Bot. 432:1011-1020. Krasaekoopt W dan Tandhanskul A. 2008. Sensory and acceptance assessment of
yogurt containing probiotic beads in Thailand. J Nat Sci. 42:99-106. Krasaekoopt W, Bhandari B, dan Deeth HC. 2006. Survival of probiotics
encapsulated in chitosan-coated alginate beads in yoghurt from UHT- and conventionally treated milk during storage. LWT. 39:177-183.
Krasaekoopt WB, Bhandari H, Deeth H. 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. Int. J. Dairy. 13:3-13.
Kumari D, Sharma N, Pandove G, dan Achal V. 2009. Alkaline protease production by immobilized cells of Bacillus pumilis MTCC 2296 in
various matrices. Life Science J. 62:8-10. Kusumawati N, Jenie BSL, Setyahadi S, Hariyadi RD. 2003. Seleksi bakteri asam
laktat indigenus sebagai galur probiotik dengan kemampuan menurunkan kolesterol. J Mikrobiol Ind. 82:39-43.
Lehmann U, Jacobasch G, Schmield D. 2002. Characterization of resistant starch type III from banana Musa acuminata. J of Agricul and Food Chemist.
50:5236-5240. Lelieveld HLM, Mostert MA, Holah J. 2005. Handbook of Hygiene control in The
Food Industry. Boca Raton: CRC Press. Lersch M. 2011. Molecular Gastronomy.
http:blog.khymos.org . [8 februari
2012].
47 Lucke FK. 1985. Fermented sausage. Dalam: Wood RJB ed. 1985.
Microbiology of Fermented Food. Vol 1. London dan NewYork: Elsevier Applied Science Publisher.
Mandal S, Puniya AK, Singh K. 2006. Effect of alginate concentration on survival of microencapsulated Lactobacillus casei NCDC-298. Int Dairy J.
16:1190-1195. Manojlovic V, Nedovic VA, Kailasapathy K, Zuidam NJ. 2010. Encapsulation of
probiotics for use in food products. Dalam: Zuidam NJ dan Nedovic VA Eds. 2010. Encapsulation Technologies for Active Food Ingredients
and Food Processing. London: Springer.
Mason RL dan Nottingham S. 2002. Sensory Evaluation Manual. Phitsanulok: Naresuan University.
Meilgaard M. 1999. Sensory Evaluation Techniques 3
rd
Edition. Boca Raton: CRC Press.
Molin G. 2006. Lactobacillus plantarum 299v. [Makalah Ilmiah]. 21 Maret 2006. Mortazavian A, Razavi SH, Ehsani MR, dan Sohrabvandi S. 2007. Review
Article: Principle and methods of microencapsulation of probiotic microorganisms. Iranian J of Biotech. 51:1-18.
Nguyen TBT, Ketsa S, dan Doorn WGv. 2003. Relationship between browning and the activities of polyphenol oxidase and phenylalanine ammonia
lyase in banana peel during low temperature storage. Postharvest Biol and Tech. 30:187-193.
Noland E dan Aryana KJ. 2012. Influence of micro-encapsulated probiotic Lactobacillus acidophilus ROO52 on the characteristic of plain yogurt. J
advance in Microbiol. 2:364-367. Nurhayati. 2011. Peningkatan sifat prebiotik tepung pisang dengan indeks
glikemik rendah melalui fermentasi dan siklus pemanasan bertekanan- pendinginan [disertasi]. Bogor ID: Institut Pertanian Bogor.
Nussinovitch A. 2010. Bead formation, strengthening, and modification. Dalam: Nussinovitch A ed. 2010. Polymer Macro- and Micro- Gel Beads:
Fundamental and Applications.. Hal 27-52. LCC: Springer Science. Phadungath C. 2005. The mechanism and properties of acid-coagulated milk gels.
Songklanakarin J Sci Technol. 272:433-448. Prawira A. 2008. Pengaruh penambahan tepung alginat Na-Alginat terhadap
mutu kamaboko berbahan dasar surimi ikan gabus Channa striata [skripsi]. Bogor ID: Institut Pertanian Bogor.
Purwandhani SN, Suladra M, Rahayu ES. 2007. Stabilitas thermal agensia probiotik L. acidophillus SNP 2 terenkapsulasi metode ekstrusi dan
emulsi. SNT. 2007:E1-E6. Raimbault M, Toro CR, Giraud E, Soccol C, Saucedo G. 1996. Fermentation in
cassava bioconversion. Dalam: Dufour D, O’Brien GM, Best R Eds. Cassava Flour and Starch: Progress in Research and Development.
Centro Internacional de Agricultura Tropical CIAT.
Ramadhan W. 2011. Pemanfaatan agar-agar tepung sebagai texturizer pada formulasi selai jambu biji merah Psidium guajava L. lembaran dan
pendugaan umur simpannya [skripsi]. Bogor ID: Institut Pertanian Bogor.
