Open AccessViability microcapsules Lactobacillus plantarum Mar 8 and KMar C2 in chocolate (Theobroma cacao L) for probiotic purposes
Author(s) -
Rina Mulyaningsih,
Novik Nurhidayat,
Wibowo Mangunwardoyo
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1567/4/042073
Subject(s) - probiotic , food science , theobroma , lactobacillus plantarum , cocoa bean , theobromine , chemistry , lactic acid , milk chocolate , bacteria , fermentation , biology , botany , caffeine , genetics , endocrinology
Lactobacillus plantarum Mar 8 and KMar C2 is a lactic acid bacteria can be used as probiotic. Chocolate have served as antioxidant and beneficial for health, it contains : flavonoids, theobromine, epicatechin, and catechin. Combination between chocolate and bacteria can increased chocolate benefit as probiotic chocolate. Probiotic used to decrease uric acid level in blood if contains 10 6 – 10 9 cfu/g living bacteria. The research purpose study of viability probiotic in chocolate. The assay used in viability research is Total Plate Count. The process encapsulation of Mar 8 dan KMar C2 use 10% milk skim and 3% chocolate fat made into microcapsules with spray drying method. The result revealed microcapsules viability before mix with chocolate 1,925 × 10 10 cfu/g. After mixing 20 g microcapsules in chocolate, viability decreased 1 log to 1.7 × 10 9 cfu/g and consentration probiotic is 3.4 × 10 7 cfu/g. Chocholate can be used as a probiotic chocolate. Probiotic chocolate will be use to decrease the level of uric acid in blood.