PENGARUH KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIK BEADS DAN VIABILITAS Lactobacillus acidophilus FNCC 0051 TERIMOBIL
Abstract: The purpose of this
study was to determine the effect of papaya powder concentration and storage
time to the physical properties of beads and viability of immobilized
Lactobacillus acidophilus FNCC 0051. The Randomized Block Design (RBD)
factorial design to be used. There were two (2) factors: concentration of
papaya powder consisting of two (2) levels, which were 3% (w/v) and 6% (w/v)
and storage time consisting of five (5) levels, which were 0, 7, 14, 21, and 28
days. Each treatment combinations repeated three (3) times. Testing is
conducted on the beads’ diameter, beads’ texture (hardness, cohesiveness,
springiness) and also immobilized cell’s viability. Data analyzed by ANOVA test
(Analysis of Varians) at α = 5% and continued with DMRT (Duncan's Multiple
Range Test) at α = 5 if the level of treatment had a significant effect. Beads
diameter ranged 5.07 – 5.68 mm and the higher papaya powder concentration or
the longer storage time would make the beads’s diameter bigger. Hardness ranged
29.2376 – 48.5756 g, cohesiveness ranged 0.3800 – 0.5211, and springiness
ranged 0.8398 – 0.9889. The higher level concentration of papaya powder
decrease beads’ hardness and cohesiveness but there’s no effect on springiness.
The viability of immobilized Lactobacillus acidophillus FNCC 0051 ranged 8.6021
– 11.5474 log cfu/gram. Storage time significantly influenced the viability of
immobilized cells, which the highest viable cells (11.1795 log cfu/g) obtained
from 21 days of storage time.
Kata kunci: Lactobacillus acidophilus FNCC 0051, tepung pepaya, lama
penyimpanan, sifat fisik beads, viabilitas sel terimobil
Penulis: Grace Sri Purba,
Theresia Endang Widoeri Widyastuti, Indah Kuswardhani
Kode Jurnal: jppertaniandd160912
