Viabilitas Lactobacillus plantarum BSL dan L. acidophilus 2B4 Terenkapsulasi serta Mutu Yoghurt Tepung Pisang Sinbiotik selama Penyimpanan

Abstract

Seventy percent of modified uli banana flour (MUBF) rich in resistant starch and encapsulated probiotic had been used to produce synbiotic yoghurt. The viability of encapsulated probiotics of synbiotic MUBF (Modified Uli- Banana Flour) yogurt were analyzed during 8 wk of storage and the sensory quality of yogurt was evaluated (quantitative descriptive and hedonic tests) by 9 trained panelists. Two species of probiotics (L. plantarum BSL and L. acidophilus 2B4) either with encapsulation (alginat and commercial agar) or without encapsulation (control) were added to sinbiotic MUBF yogurt and storage in refrigerator (5-10 ºC). Viability of probiotics in yogurt either encapsulated or control relatively stable (7 log CFU g-1) during 8 wk of storage. The pH of yogurt with encapsulated L. plantarum BSL was relatively stable (3.53-4.33) during storage, whereas L. acidophilus 2B4 decreased significantly (0.05-0.12). In general, total titratable acidity of yogurt showed inversely to the value of pH. The results of sensory evaluation by panelists showed that yogurt with alginate encapsulan was preferable to agar. Changes occurred on the sensory quality of synbiotic MUBF yogurt either with encapsulation or not were significantly different especially on the texture, aroma, and taste, but still accepted by the panelists at 5 wk of storage