The Evaluation of Viability of Cuko Pempek Probiotic Encapsulation

Authors

  • Mukhtarudin Muchsiri, Basuni Hamzah, Agus Wijaya, Rindit Pambayun

Abstract

The purpose of this study is to make Cuko Pempek as functional food by supplementing BAL to produce probiotic Cuko Pempek. The existence of anti-microbial and anti-bacterial Cuko Pempek components is an obstacle and resistance, therefore a strategy that is able to answer two main problems is needed, first, allowing the presence of capsaicin and alisin which are the character impacts of Cuko Pempek; and second, protecting the BAL so that it can survive. The strategy is the encapsulation prepared according to Sheu and Marshall, (1993) and the preparation of Cuko Pempek modified from ID, (2012).The result is that encapsulation of probiotic Cuko Pempek with cold storage at 12oC produces viability with an average cell count of 109, 108, and 107 and shelf life up to the 20th day and even several units until the 30th day. Encapsulation of probiotic Cuko Pempek with storage at 27oC produces viability with an average number of cells reaching the range of 109, 108, and 107 and shelf life up to the 10th day and even some units reach the 20th day, but on the 8th day the contamination arises on 5 experimental units, on the 10th day 5 units were contaminated, and on the 12th day 3 units were added and on the 13th day Sacharomyces contaminants were present in all trial units.

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Published

2020-05-18

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Section

Articles