Abstract

VIABILITY BACTERIA AS BIOINCLUSI CAPSULAN

Kasprijo* and Tjahjo Winanto

ABSTRACT

This research was conducted in the laboratory of the Faculty of Fisheries and Marine Sciences of the Jenderal Soedirman University of Purwokerto. This study aims to determine the viability of the probiotic microcapsules from the digestive tract of grouper encapsulated by modifying the basic thermal cross-linking method, and applying the freeze dryer technique. Microcapsules made with different matrix materials include albumin, agar, and alginate. This research was conducted by laboratory experimental method. Stages of preparing probiotic microcapsules are preparations which include inclusion preparation, matrix preparation, followed by droplet making stage, cross linking polymer stage and recovery stage. How it works is a modification of Arshady's guidance (1989). This study used a complete randomized factorial design, with different matrix material treatments (A) Albumin; (B) agar and (C) Alginate; with the inclusion of Bacillus amyloliquefacient bacteria. Characteristic morphology of microcapsule with matrix of albumin, agar and alginate Color of each yellow, white and white, round shape, diameter, water content 5%, solubility and buoyancy < 30 min, matrix diameter of material albumin, agar and alginate respectively 0,98, 0.96 and 1.22 mm. The probiotic bacterial endurance (viability) test is performed by comparing the total number of probiotic bacteria before and after the encapsulation process by drying freeze proces. The total population of probiotic bacterial cultures before the encapsulation process was 5.4 x 108 cells / ml and after the encapsulation process with matrix albumin, agar and alginate the total amount of probiotic bacteria was 5.6 x 107 to 6.2 x 107 cells / ml. after storage of 35 days at a temperature of 4oC of bacterial density 5.5 x 107 to 6.4 x 107 cells / ml.

Keywords: viability, bacillus, bioinclusi, encapsulant, and freeze dryer.