Uji stabilitas IgG anti Escherichia coli K99 asal kolostrum sapi dalam kemasan mikrokapsul
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The function of microencapsulation technique is to protect the IgG anti Escherichia coli (E. coli) K99 from bovine colostrum towards pH effect in the digestive tract so it can work effectively. The objective of this experiment is to evaluate the stability of IgG anti E. coli K99 from bovine colostrum in microcapsule using agar gel presipitation test (AGPT) and enzyme linked immunosorbent assay (ELISA) techniques. Purified IgG from colostrum were packaged in the form of coated-microcapsules 30 and 60 minutes. The occurrence and spesificity of IgG anti E. coli in was observed in microcapsules diluted with 0.2 M NaHCO3 and 0.06 M Na3C6H5O7.2H2O buffer pH 8. The dilution was subsequently subjected to acid and alkali condition (8, 4, and 9). The IgG anti E. coli occurrence was detected with indirect ELISA technique, while it specificity were detected by AGPT and indirect ELISA techniques. The result show that total IgG concentration from coated microcapsules of 30 and 60 minutes were 0.971– 1.012 μg/ 100 μl. ELISA and AGPT showed negative reaction between microcapsule diluted IgG anti E. coli againts E. coli K99 antigens, in contras with positive reaction in IgG anti E. coli uncoated. The negative result suspected due to the destruction of IgG anti E. coli during the dilution process.