English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The study on the effects of using of materials and methods in the preparation of the microcapsules  Lactobacillus acidophilus  towards the viability has been done. The research method used is experimental laboratory design. Variable research was kind of material (A) as the first factor with sub factor (A1 =  Eucheuma cottonii ) (A2 =  Eucheuma spinosum ) (A3 = mixture of  Eucheuma cottonii  and  Eucheuma spinosum  1:1 ratio), while the second factor is a method of extraction to produce caragenan (B) with sub factor (B1 = Philipine Natural Grade modification) (B2 = KCl gel Press Precipitation). Analysis of different influences uses Analysis Of Varians followed by Fisher’s test. Analysis of data uses Mini tab 16. The results shows that the kind of extraction factors and methods gave significantly different effects on the viability of  Lactobacillus acidophilus . The highest mean of Viablity obtained in the treatment of materials with a mixture of  Eucheuma cottonii  and  Eucheuma spinosum  and used KCl Gel Press method is equal to 7.14 log (CFU / mL). It is ssuggested using of kappa-iota carrageenanmixture asencapsulation material with KCl Gel Press method on  Lactobacillus acidophilus  microencapsulation process because it treatment gavethe highest average of  Lactobacillus acidophilus  viability.

Carrageenan :the difference between PNG and KCL gel precipitation method as Lactobacillus acidophilus encapsulation material