Microencapsulated Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 Technique Emulsion Using Gelatin and Sodium Alginate

The research was held from September 2021 until January 2022 in Laboratory Livestock Product Technology Universitas Brawijaya, Malang, Indonesia. Microencapsulation is a technique used to protect bacteria from harmful (extreme) environmental factors such as heating, freezing and low pH through a coating process or coating a core substance in this case LAB with a polymer wall layer. The purpose of this study was to obtain a combination of the use of gelatin and sodium alginate as a coating material in the encapsulation of Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 using the emulsion technique based on its physical and microbiological properties. The research method used is a laboratory experiment using a completely randomized design (CRD) pattern with 3 treatments and 3 replications. The treatment using a combination of gelatin and sodium alginate consisted of T1 (1:1); T2 (1:2); T3 (1:3). Data were processed by Analysis of Variance (ANOVA); If the analysis happens to show a significant difference (P<0.05) or a very highly significant difference (P<0.01), then the Duncan's Multiple Range Test was applied. Data from the results of microstructure testing using Scanning Electron Microscopy which were qualitative were analyzed descriptively. The results of the analysis show that encapsulation using a combination of gelatin and sodium alginate gives a very significant difference (P<0.01) to the value of encapsulation efficiency and does not give a significant difference (P>0.05) on microcapsule particle size and microcapsule particle size distribution, with percentages T1 97.43±0.31%, T2 98.50±0.48%, T3 99.00±0.44 %; T1 1.08±0.07 µm; T2 1.18±0.11 µm; T3 0.95±0.11µm; and T1 4.79±1.04; T2 2.53±2.16; T3 4.15±3.13 and microcapsules using SEM showed the microcapsules were round and smooth. The combination of gelatin and sodium alginate T3 (1:3) as a microcapsule material is a good alternative to protect lactic acid bacteria so that it can be applied in food products functional.