Karakterisasi Mikrokapsul Sinbiotik Bakteri Asam Laktat Isolat UM1 yang Dienkapsulasi dengan Alginant, Tepung Kacang Arab dan Inulin
DEPARTEMEN BIOLOGI FMIPA USU
DAFTAR PUSTAKA
Adrianto, A. 2011. Enkapsulasi Lactobacillus casei dengan Teknik Ekstrusi
sebagai Starter untuk Pembuatan Dadih Susu Sapi. [Skripsi]. Bogor:
Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Adhikari, K., Mustapha, A., Grun, I. U. and Fernando, L. 2000. Viability of
Microencapsulated Bifidobacteria in Set Yoghurt During Refrigerated
Storage. Journal of Dairy Science. 83:1946-1951.
Ajitha, S., Sridhar, M., Sridhar, N., Singh, I. S. B. and Varghese, V. 2004.
Probiotic Effects of Acetic Acid Bacteria Against Vibrio alginolyticus in
Penaeus (Fenneropenaeus) indicus (H. Milne Edwards). Asian Fisheries
Science.17: 71-80.
Anal, A. K. and Singh, H. 2007. Recent Advances in Microencapsulation of
Probiotics for Industrial Applications and Targeted Delivery. Trends in
Food Science & Technology. 18: 240-251.
Ann, E. Y., Younghoon, K., Sejong, O., Jee, Y. I., Dong, J. P., Kyoung, S. H. and
Sae, H. K. 2007. Microencapsulation of Lactobacillus acidophilus ATCC
43121 with Prebiotic Substrates Using a Hybridisation System.
International Journal of Food Science and Technology. 42: 411-419.
Antarini, A. A. N. 2011. Sinbiotik antara Prebiotik dan Probiotik. Jurnal Ilmu
Gizi. 2(2):148-155.
Arora, G. K. 2005. Fungal Biotechnology in Agricultural, Food and
Environmental Applications. Marcel Dekker, Inc. USA.
Aryani, N., Henny S., Iesje L. and Morina R. 2004. Parasit dan Penyakit Ikan.
UNAI Press. Pekanbaru.
Axelsson, L. 2004. Lactic Acid Bacteria: Classification and Physiology. In:
Salminem, S and Wright, V. A. 1998. Lactic Acid Bacteria: Microbiology
and Functional Aspect. Second Edition. Revised and Expanded. Marcel
Dekker. Inc. New York.
Ayuningtyas, I. W. 2015. Ketahanan Bakteri Probiotik Bifidobacterium longum
Bf-1 yang Dienkapsulasi Nano Alginat Terhadap Cairan Lambung dan
Usus Halus Simulasi. [Skripsi]. Bogor: Fakultas Ekologi Manusia, Institut
Pertanian Bogor.
Ayuzar, E. 2008. Mekanisme Penghambatan Bakteri Probiotik terhadap
Pertumbuhan Vibrio Harveyi pada Larva Udang Windu (Panaeus
monodon). [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan,
Institut Pertanian Bogor.
Universitas Sumatera Utara
28
DEPARTEMEN BIOLOGI FMIPA USU
Bhandari, B. R. and D’Arcy, B. R. 1996. Microencapsulation of Flavor
Compounds. Food Australia. 48(12): 547-551.
Bucio, A., Hartemink, R. J.W., Schrama, J. V. and Rombouts, F. M. 2004.
Screening of Lactobacilli from Fish Intestines to Select A Probiotic for
Warm Freshwater Fish. Bioscience Microflora. 23(1): 21-30.
Caglar, E., Kargaul, B. and Tanboga, I. 2005. Bacteriotherapy and Probiotics Role
on Oral Health. Review Article Blackwoll Munkssgaard. 11: 131-136.
Capela, P., Hay, T. K. C. and Shah, N. P. 2006. Effect of Cryoprotectant,
Prebiotics, and Microencapsulation on Survival of Probiotic Organism in
Yoghurt and Freeze-Dried Yoghurt. Food Resaearch International. 39:
203-211.
Castilla, O. S., Calleros, C. L., Galindo, H. S. G., Ramirez, J. A. and Carter, E. J.
V. 2010. Textural Properties of Alginate-Pectin Beads and Survivability of
Entrapped Lactobacillus casei in Simulated Gastrointestinal Condition and
in Yoghurt. Food Research International. 43: 111-117.
Chandramouli, V., Kailasapathy, K., Peiris, P. and Jones, M. 2003. An Improved
Method of Microencapsulation and Its Evaluation to Protect Lactobacillus
spp. in Simulated Gastric Condition. Journal of Microbiological Methods.
56: 27-35.
Chen, K., Chen, M., Liu, J., Lin, C. and Chiu, H. 2005. Optimization of
Incorporated Probiotics as Coating Materials for Probiotic
Microencapsulation. Journal of Food Science. 70: 260-266.
Ding, W. K. and Shah, N. P. 2008. Survival of Free and Microencapsulated
Probiotic Bacteria in Orange and Apple Juices. International Food
Research Journal. 15(2): 219-232.
El-Ezabi, M. M., El-Serafy, S. S., Essa, M. A., Lall, S., Daboor, S. M. and
Esmael, N. A. 2011. The Viability of Probiotics as A Factor Influencing
the Immune Response in The Nile Tilapia, Oreochromis niloticus.
Egyptian Journal of Aquatic Biology and Fisheries.15(1): 105-124.
Englyst, H. N., Kingman, S. M. and Gummings, J. H. 1992. Classificationand
Measurement of Nutritionally Important Starch Fractions. Europe Journal
Clinic Nutriont. 2: 46 33-50.
Fardiaz, S. 1992. Mikrobiologi Pangan I. Gramedia. Jakarta.
Farzanfar, A. 2006. The Use of Probiotics in Shrimp Aquaculture. FEMS
Immunoligy Medical Microbiology. 48: 149–158.
Filkova, I. and Mujumdar, S. A. 1995. Industrial Spray Drying System. Handbook
of Indutrial Drying. Marceldekker. New York.
Universitas Sumatera Utara
DEPARTEMEN BIOLOGI FMIPA USU
29
Firdaus, R. 2012. Seleksi Bakteri Kandidat Probiotik untuk Penghambatan
Patogen Streptococcus Agalactiae Tipe Non-Hemolitik pada Ikan Nila
Oreochromis niloticus secara In Vitro dan In Vivo. [Skripsi]. Bogor:
Institut Pertanian Bogor.
Gibson, G. R. and Roberfroid, M. B. 2008. Handbook of Prebiotics. CRC Press.
Taylor and Francis Group. New York.
Gustaw, W., Kordowska, W. M. and Koziol, J. 2011. The Influence of Selected
Prebiotics on The Growth of Lactic Acid Bacteria for Bio-Yoghurt
Production. Acta Scientiarium Polonorum Technologia Alimentaria. 10(4):
455-466.
Harjo, S.S.T., Rudiati, L.E. and Rosyidi, D. 2014. Perbandingan Madu Karet dan
Madu Rambutan Berdasarkan Kadar Air, Aktivitas Enzim Diastase dan
Hidroximetilfurtural (HMF). Universitas Brawijaya, Malang.
Hassan, A., Nawaz, M. and Rasco, B. 2014. Microencapsulation, Survival and
Adherence Studies of Indigenous Probiotics. African Journal of
Microbiology Research. 8(8): 766-775.
Heidebach, T., Forst, P. and Kulozik, U. 2012. Microencapsulation of Probiotic
Cells for Food Applications. Critical Reviews in Food Science and
Nutrition. 52: 291-311.
Hutagaol, N. 2015. Potensi Senyawa Antimikrob Bakteri Asam Laktat Perairan
Tawar dalam Pengendalian Biofilm Aeromonas salmonicida pada
Permukaan Sisik Ikan dan Plastik PVC. [skripsi]. Medan: Fakultas
Matematika dan Ilmu Pengetahuan Alam, Universitas Sumatera Utara.
Irianto, A. 2003. Probiotik Akuakultur. Gadjah Mada University Press.
Yogyakarta.
Krasaekoopt, W., Bhandari, B. and Deeth, H. C. 2003. Evaluation of
Encapsulation Techniques of Probiotics for Yogurt. International Dairy
Journal. 13: 3-13.
Krasaekoopt, W., Bhandari, B. and Deeth, H. C. 2006. Survival of Probiotic
Encapsulated in Chitosancoated Alginate Beads in Yoghurt from UHTand Conventionally Treated Milk During Storage. International Journal of
Food Science and Technology. 39: 177-183.
Kusumawati, N. 2000. Peranan Bakteri Asam Laktat dalam Menghambat Listeria
monocytogenes pada Bahan Pangan. Jurnal Teknologi Pangan dan Gizi.
1(1): 14-26.
Li, X. Y., Chen, X. G., Cha, D. S., Park, H. J. and Liu, C. S. 2009.
Microencapsulation of A Probiotic Bacteria with Alginate-Gelatin and Its
Properties. Journal of Microencapsulation. 26(4): 315-324.
Universitas Sumatera Utara
DEPARTEMEN BIOLOGI FMIPA USU
30
Lian, W. C., Hsio, H. C. and Chou, C. C. 2002. Survival of Bifidobacterium
longum after Spray Drying. International Journal of Food Microbiology.
74:79–86.
Mosilhey, S. H. 2003. Influence of Different Capsule Materials on The
Physiological Properties of Microencapsulated Lactobacillus acidophilus.
Institute of Food Technology. Faculty of Agriculture University of Bonn.
Mortazavian, A., Razavi, S. H., Ehsani, R. M. and Sohrabvandi, S. 2007.
Principles and Methods of Microencapsulation of Probiotic
Microorganisms. Iranian Journal of Biotechnology. 5(1): 1-18.
Natalia, S. L. 2015. Viabilitas Enkapsulasi Sinbiotik Isolat BAL dengan Berbagai
Bahan Enkapsulan Selama Masa Simpan dan Simulasi Asam Lambung.
[Skripsi]. Medan: Fakultas Matematika dan Ilmu Pengetahuan Alam,
Universitas Sumatera Utara.
Nazzaro, F., Fratianni, F., Coppola, R., Sada, A. and Orlando, P. 2009.
Fermentatif Ability of Alginate Prebiotic Encapsulated Lactobacillus
acidophilus and Survival Under Simulated Gastrintestinal Condition.
Journal of Fungsional Food. 1: 319-323.
Nuraida, L., Adawiyah, D. R. and Subarna. 1995. Pembuatan dan Pengawetan
Kultur Kering Yogurt. Buletin Teknologi dan Industri Pangan. 6:8593.
Pasifico, C.J., Wu, W. and Fraley, M. 2001. Sensitivesubstance Encapsulation. US
Patent 6,281,478.
Purba, R. D. 2015. Viabilitas Bakteri Asam Laktat dalam Enkapsulasi Sinbiotik
Selama Penyimpanan dan Asam Lambung Tiruan. [Skripsi]. Medan:
Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Sumatera
Utara.
Purwandhani, S. N., Suladra, M. and Rahayu, E. S. 2007. Stabilitas Thermal
Agensia Probiotik L. Acidophillus Snp 2 Terenkapsulasi Metode Ekstrusi
dan Emulsi. Seminar Nasional Teknologi 2007. (SNT 2007).
Puspawati, N. N. 2008. Penggunaan Berbagai Jenis Bahan Pelindung untuk
Mempertahankan Viabilitas Bakteri Asam Laktat yang Diisolasi dari Air
Susu Ibu (ASI) pada Proses Pengeringan Beku dan Penyimpanan. [tesis].
Bogor: Program Pascasarjana, Institut Pertanian Bogor.
Reyed, M. 2007. Novel Hybrid Entrapment Approach for Probiotik Cultures and
Its Aplication during Lyophilization. Internet Journal of Biological
Anthropology. 3(2):218-221.
Rizqiati, H. 2006. Ketahanan dan Viabilitas Lactobacillus plantarum yang
Dienkapsulasi dengan Susu Skim dan Gum Arab Setelah Pengeringan dan
Penyimpanan. [tesis]. Bogor: Program Pascasarjana, Institut Pertanian
Bogor.
Universitas Sumatera Utara
DEPARTEMEN BIOLOGI FMIPA USU
31
Rodriges, A. P., Hirsch, D., Figueiredo, H. C. P., Logato, P. V. R. and Moraes, A.
M. 2006. Production and Characterisation of Alginate Microparticle
Incorporating Aeromonas hydrophila Designed for Fish Oral Vaccination.
Process Biochemistry. 41: 638-643.
Rokka, S. and Rantamaki, P. 2010. Protecting Probiotic Bacteria by
Microencapsulation: Challenges for Industrial Application. European
Food Research and Technology. 231: 1-12.
Salminen, S., Bouley, M. C., Boutron-Rualt, M. C., Cummings, J., Franck, A.,
Gibson, G., Isolauri, E., Moreau, M. C., Roberfroid, M. and Rowland, I.
1998. Functional Food Science and Gastrointestinal Physiology and
Function. British Journal of Nutrition Supply. 1: 147-171.
Salminem, S. and Wright, V. A. 1998. Lactic Acid Bacteria: Microbiology and
Functional Aspect. Second Edition. Revised and Expanded. Marcel
Dekker. Inc. New York.
Sandoval, C. O., Labato, C. C., Galindo, H. S. G., Alvarez, R. J. and Vernon.
2010. Textural Properties Alginate-Pectin Beads and Survivability of
Entrapped Lactobacillus casei in Simulated Gastrointestinal Conditions
and Yogurt. Food Research International. 43: 111-117.
Schrezenmeir, J., M. and De Vrese. 2001. Probiotics, Prebiotics, and Synbiotics
Approaching A Definition. American Journal of Clinical Nutrition. 73:
361S-364S.
Senditya, M., Hadi, M. S., Estiasih, T. and Saparianti, E. 2014. Efek Prebiotik dan
Sinbiotik Simplisia Daun Cincau Hitam (Mesona palustris Bl) Secara In
Vivo. Jurnal Pangan dan Agroindustri. 2(3): 141-151.
Shah, N. P. 2007. Functional Cultures and Health Benefits. International Dairy
Journal. 17: 1262- 1277.
Sheu, T. Y. and Marshall, R. T. 1993. Microencapsulation of Lactobacilli in
Calsium Alginate Gels. Journal of Food Science. 54: 557-561.
Shortt, C. 1999. The Probiotic Century: Historical and Current Perspectives.
Review on Trend Food Science and Technology. 10: 411-417.
Solta, R. 2013. Efektivitas Penggunaan Probiotik Terhadap Produksi dan Kualitas
Serta Kadar Aflatoksin M1 pada Susu Sapi Perah. [Thesis]. Bogor: Institut
Pertanian Bogor.
Steele, E. 2004. Understanding and Measuring The Shelf-life of Food. Woodhead
Publishing Limited. Abington.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P. and
Kailasapahty, K. 2000. Encapsulation of Probiotic Bacteria with
Alginate-Starch and Evaluation of Survival in Simulated Gastrointestinal
Condition and in Yoghurt. International Journal Food Microbiology. 62:
47-55.
Universitas Sumatera Utara
32
DEPARTEMEN BIOLOGI FMIPA USU
Thies, C. 2001. Microencapsule Characterisation. LFRA Ltd. London.
Triana, E., Yulianto, E. and Nurhidayat, N. 2006. Uji Viabilitas Lactobacillus sp.
Mar 8 Terenkapsulasi. Jurnal Biodiversitas. 7(2): 114-117.
Triana, E. and Yulinery, T. 2015. Uji Stabilitas Probiotik Lactobacillus plantarum
Mar8 Terenkapsulasi dalam Sediaan Oralit dengan Analisis Viabilitas.
Jurnal Biodiversitas. 1(2): 278-282.
Verschuere, L., Rombaut, G., Sorgeloos, P. and Verstraetel, W. 2000. Probiotic
Bacteria as Biological Control Agents in Aquaculture. Microbiology and
Molecular Biology Reviews. 64: 655-671.
Vidhyalaksmi, R., Bhakyaraj, R. and Subhasree, R. S. 2009. Encapsulation “The
Future of Probiotic”-A Review. Advance in Biological Research. 3(3-4):
96-103.
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Bacteria: Microbiology, Genetic and Application. Blackie Academic &
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W. and Zhang, H. 2007. Microencapsulation Using Natural
Polysaccharides for Drug Delivery and Cell Implantation. International
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Widodo, S. and Wahyuni, E. 2003. Bioenkapsulasi Probiotik (Lactobacillus casei)
dengan Pollard dan Tepung Terigu serta Pengaruhnya Terhadap
Viabilitas dan Laju Pengasaman. Jurnal Teknologi dan Industri Pangan.
14: 98-106.
Wu, W., Roe, W. S., Gimino, V. G., Seriburi., Martin, D. E. and Knapp, S. E.
2000. Low Melt Encapsulation with High Laurated Canola Oil. US
Patent 6,153,326.
Young, S. L., Sarda, X. and Rosenberg, M. 1995. Microencapsulating Properties
of Whey Proteins with Carbohydrate. Journal of Diairy Science. 76: 28782885.
Young. X., Sarda, X. and Rosenberg, M. 2003. Microencapsulating of Whey
Protein Microencapsulating of Anhydrous Milk Fat. Journal Dairy
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Yulinery, T., Yulianto, E. and Nurhidayat, N. 2006. Uji Fisiologis Probiotik
Lactobacillus sp. Mar 8 yang Telah Dienkapsulasi dengan Menggunakan
Spray Dryer untuk Menurunkan Kolesterol. Jurnal Biodiversitas. 7(2):
118-122.
Zuidam, N. and Shimoni. 2010. Overview of Microencapsulates for Use in Food
Products or Processes and Methods to Make Them. In: Encapsulation
Technologies for Active Food Ingredients and Food Processing. Nicholas.
Springer. New York.
Universitas Sumatera Utara
DAFTAR PUSTAKA
Adrianto, A. 2011. Enkapsulasi Lactobacillus casei dengan Teknik Ekstrusi
sebagai Starter untuk Pembuatan Dadih Susu Sapi. [Skripsi]. Bogor:
Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Adhikari, K., Mustapha, A., Grun, I. U. and Fernando, L. 2000. Viability of
Microencapsulated Bifidobacteria in Set Yoghurt During Refrigerated
Storage. Journal of Dairy Science. 83:1946-1951.
Ajitha, S., Sridhar, M., Sridhar, N., Singh, I. S. B. and Varghese, V. 2004.
Probiotic Effects of Acetic Acid Bacteria Against Vibrio alginolyticus in
Penaeus (Fenneropenaeus) indicus (H. Milne Edwards). Asian Fisheries
Science.17: 71-80.
Anal, A. K. and Singh, H. 2007. Recent Advances in Microencapsulation of
Probiotics for Industrial Applications and Targeted Delivery. Trends in
Food Science & Technology. 18: 240-251.
Ann, E. Y., Younghoon, K., Sejong, O., Jee, Y. I., Dong, J. P., Kyoung, S. H. and
Sae, H. K. 2007. Microencapsulation of Lactobacillus acidophilus ATCC
43121 with Prebiotic Substrates Using a Hybridisation System.
International Journal of Food Science and Technology. 42: 411-419.
Antarini, A. A. N. 2011. Sinbiotik antara Prebiotik dan Probiotik. Jurnal Ilmu
Gizi. 2(2):148-155.
Arora, G. K. 2005. Fungal Biotechnology in Agricultural, Food and
Environmental Applications. Marcel Dekker, Inc. USA.
Aryani, N., Henny S., Iesje L. and Morina R. 2004. Parasit dan Penyakit Ikan.
UNAI Press. Pekanbaru.
Axelsson, L. 2004. Lactic Acid Bacteria: Classification and Physiology. In:
Salminem, S and Wright, V. A. 1998. Lactic Acid Bacteria: Microbiology
and Functional Aspect. Second Edition. Revised and Expanded. Marcel
Dekker. Inc. New York.
Ayuningtyas, I. W. 2015. Ketahanan Bakteri Probiotik Bifidobacterium longum
Bf-1 yang Dienkapsulasi Nano Alginat Terhadap Cairan Lambung dan
Usus Halus Simulasi. [Skripsi]. Bogor: Fakultas Ekologi Manusia, Institut
Pertanian Bogor.
Ayuzar, E. 2008. Mekanisme Penghambatan Bakteri Probiotik terhadap
Pertumbuhan Vibrio Harveyi pada Larva Udang Windu (Panaeus
monodon). [Skripsi]. Bogor: Fakultas Perikanan dan Ilmu Kelautan,
Institut Pertanian Bogor.
Universitas Sumatera Utara
28
DEPARTEMEN BIOLOGI FMIPA USU
Bhandari, B. R. and D’Arcy, B. R. 1996. Microencapsulation of Flavor
Compounds. Food Australia. 48(12): 547-551.
Bucio, A., Hartemink, R. J.W., Schrama, J. V. and Rombouts, F. M. 2004.
Screening of Lactobacilli from Fish Intestines to Select A Probiotic for
Warm Freshwater Fish. Bioscience Microflora. 23(1): 21-30.
Caglar, E., Kargaul, B. and Tanboga, I. 2005. Bacteriotherapy and Probiotics Role
on Oral Health. Review Article Blackwoll Munkssgaard. 11: 131-136.
Capela, P., Hay, T. K. C. and Shah, N. P. 2006. Effect of Cryoprotectant,
Prebiotics, and Microencapsulation on Survival of Probiotic Organism in
Yoghurt and Freeze-Dried Yoghurt. Food Resaearch International. 39:
203-211.
Castilla, O. S., Calleros, C. L., Galindo, H. S. G., Ramirez, J. A. and Carter, E. J.
V. 2010. Textural Properties of Alginate-Pectin Beads and Survivability of
Entrapped Lactobacillus casei in Simulated Gastrointestinal Condition and
in Yoghurt. Food Research International. 43: 111-117.
Chandramouli, V., Kailasapathy, K., Peiris, P. and Jones, M. 2003. An Improved
Method of Microencapsulation and Its Evaluation to Protect Lactobacillus
spp. in Simulated Gastric Condition. Journal of Microbiological Methods.
56: 27-35.
Chen, K., Chen, M., Liu, J., Lin, C. and Chiu, H. 2005. Optimization of
Incorporated Probiotics as Coating Materials for Probiotic
Microencapsulation. Journal of Food Science. 70: 260-266.
Ding, W. K. and Shah, N. P. 2008. Survival of Free and Microencapsulated
Probiotic Bacteria in Orange and Apple Juices. International Food
Research Journal. 15(2): 219-232.
El-Ezabi, M. M., El-Serafy, S. S., Essa, M. A., Lall, S., Daboor, S. M. and
Esmael, N. A. 2011. The Viability of Probiotics as A Factor Influencing
the Immune Response in The Nile Tilapia, Oreochromis niloticus.
Egyptian Journal of Aquatic Biology and Fisheries.15(1): 105-124.
Englyst, H. N., Kingman, S. M. and Gummings, J. H. 1992. Classificationand
Measurement of Nutritionally Important Starch Fractions. Europe Journal
Clinic Nutriont. 2: 46 33-50.
Fardiaz, S. 1992. Mikrobiologi Pangan I. Gramedia. Jakarta.
Farzanfar, A. 2006. The Use of Probiotics in Shrimp Aquaculture. FEMS
Immunoligy Medical Microbiology. 48: 149–158.
Filkova, I. and Mujumdar, S. A. 1995. Industrial Spray Drying System. Handbook
of Indutrial Drying. Marceldekker. New York.
Universitas Sumatera Utara
DEPARTEMEN BIOLOGI FMIPA USU
29
Firdaus, R. 2012. Seleksi Bakteri Kandidat Probiotik untuk Penghambatan
Patogen Streptococcus Agalactiae Tipe Non-Hemolitik pada Ikan Nila
Oreochromis niloticus secara In Vitro dan In Vivo. [Skripsi]. Bogor:
Institut Pertanian Bogor.
Gibson, G. R. and Roberfroid, M. B. 2008. Handbook of Prebiotics. CRC Press.
Taylor and Francis Group. New York.
Gustaw, W., Kordowska, W. M. and Koziol, J. 2011. The Influence of Selected
Prebiotics on The Growth of Lactic Acid Bacteria for Bio-Yoghurt
Production. Acta Scientiarium Polonorum Technologia Alimentaria. 10(4):
455-466.
Harjo, S.S.T., Rudiati, L.E. and Rosyidi, D. 2014. Perbandingan Madu Karet dan
Madu Rambutan Berdasarkan Kadar Air, Aktivitas Enzim Diastase dan
Hidroximetilfurtural (HMF). Universitas Brawijaya, Malang.
Hassan, A., Nawaz, M. and Rasco, B. 2014. Microencapsulation, Survival and
Adherence Studies of Indigenous Probiotics. African Journal of
Microbiology Research. 8(8): 766-775.
Heidebach, T., Forst, P. and Kulozik, U. 2012. Microencapsulation of Probiotic
Cells for Food Applications. Critical Reviews in Food Science and
Nutrition. 52: 291-311.
Hutagaol, N. 2015. Potensi Senyawa Antimikrob Bakteri Asam Laktat Perairan
Tawar dalam Pengendalian Biofilm Aeromonas salmonicida pada
Permukaan Sisik Ikan dan Plastik PVC. [skripsi]. Medan: Fakultas
Matematika dan Ilmu Pengetahuan Alam, Universitas Sumatera Utara.
Irianto, A. 2003. Probiotik Akuakultur. Gadjah Mada University Press.
Yogyakarta.
Krasaekoopt, W., Bhandari, B. and Deeth, H. C. 2003. Evaluation of
Encapsulation Techniques of Probiotics for Yogurt. International Dairy
Journal. 13: 3-13.
Krasaekoopt, W., Bhandari, B. and Deeth, H. C. 2006. Survival of Probiotic
Encapsulated in Chitosancoated Alginate Beads in Yoghurt from UHTand Conventionally Treated Milk During Storage. International Journal of
Food Science and Technology. 39: 177-183.
Kusumawati, N. 2000. Peranan Bakteri Asam Laktat dalam Menghambat Listeria
monocytogenes pada Bahan Pangan. Jurnal Teknologi Pangan dan Gizi.
1(1): 14-26.
Li, X. Y., Chen, X. G., Cha, D. S., Park, H. J. and Liu, C. S. 2009.
Microencapsulation of A Probiotic Bacteria with Alginate-Gelatin and Its
Properties. Journal of Microencapsulation. 26(4): 315-324.
Universitas Sumatera Utara
DEPARTEMEN BIOLOGI FMIPA USU
30
Lian, W. C., Hsio, H. C. and Chou, C. C. 2002. Survival of Bifidobacterium
longum after Spray Drying. International Journal of Food Microbiology.
74:79–86.
Mosilhey, S. H. 2003. Influence of Different Capsule Materials on The
Physiological Properties of Microencapsulated Lactobacillus acidophilus.
Institute of Food Technology. Faculty of Agriculture University of Bonn.
Mortazavian, A., Razavi, S. H., Ehsani, R. M. and Sohrabvandi, S. 2007.
Principles and Methods of Microencapsulation of Probiotic
Microorganisms. Iranian Journal of Biotechnology. 5(1): 1-18.
Natalia, S. L. 2015. Viabilitas Enkapsulasi Sinbiotik Isolat BAL dengan Berbagai
Bahan Enkapsulan Selama Masa Simpan dan Simulasi Asam Lambung.
[Skripsi]. Medan: Fakultas Matematika dan Ilmu Pengetahuan Alam,
Universitas Sumatera Utara.
Nazzaro, F., Fratianni, F., Coppola, R., Sada, A. and Orlando, P. 2009.
Fermentatif Ability of Alginate Prebiotic Encapsulated Lactobacillus
acidophilus and Survival Under Simulated Gastrintestinal Condition.
Journal of Fungsional Food. 1: 319-323.
Nuraida, L., Adawiyah, D. R. and Subarna. 1995. Pembuatan dan Pengawetan
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