KAJIAN JUMLAH SEL TERLEPAS DAN KARAKTER CARRIER PADA BERBAGAI KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN SEL TERIMOBIL DALAM BEADS
Abstract: Papaya flour added
as prebiotic can influencing the cell growth (Lactobacillus acidophilus FNCC
0051) and beads texture, also total released cells from the beads thus
affecting carrier characteristic. The purpose of this research is to study the
interaction of papaya flour concentration and storage time, also effect of each
factor to total released cells and carrier characteristic. The research design
used is Factorial Randomized Block Design (RBD) with two factors namely
concentration of papaya flour consisting of two levels, which were 3% (w/v) and
6% (w/v) and the storage time consisting of five (5) levels, which were 0, 7,
14, 21, and 28 days. Each treatment combinations are repeated three times. The
analyzed variables were total released cells, pH, total acidity from milk as
carrier and also the total of immobilised cells. Data analyzed statistically
using ANOVA test (Analysis of Varians) at α = 5% and continued with DMRT
(Duncan's Multiple Range Test) at α = 5% to determine which level of treatment
that gives significant differences. Papaya flour concentration and storage time
give significant interaction effect to the total released cells and total
acidity, also significant effect of each factor to carrier’s pH. The higher
concentration of papaya flour and the longer storage time increased the total
released cells and total acidity. The significant increase of total acidity
found in combination of various concentration of papaya flour with 14 to 28
days of storage. The higher concentration of papaya flour or the longer storage
time decreased the pH value.
Penulis: Claudia Christiane,
Theresia Endang Widoeri Widyastuti, Indah Kuswardhani
Kode Jurnal: jppertaniandd160908
