Inkorporasi Bifidobacterium bifidum dalam edible coating untuk stroberi = Incorporation of Bifidobacterium bifidum in edible coating for strawberry
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Institusion
Universitas Pelita Harapan
Author
Prawira Satya, Gratia Evangeline
Subject
TP368-456 Food processing and manufacture
Datestamp
2020-09-07 05:44:06
Abstract :
Strawberries are fruits with short shelf life and can be preserved through the application of edible coating with B. bifidum incorporation. The purpose of this research was to determine the best treatment to preserve the qualities of strawberry and protect viability and release of probiotic in edible coating matrices during storage at low temperature (0-4?). There were 3 treatments (control, coated without BB (B. bifidum), and coated with BB) and storage days of 0, 7, and 14. Based on the changes in the strawberry qualities that occur during storage, the preferred treatment was chosen. The results showed that coated strawberries with (coated with BB) preserve weight loss percentage (11.62±4.73%), pH (3.70±0.17), TTA (0.84±0.05 g/L citric acid), lightness (26.23±2.46) and hardness (297.24±90.22 g) after stored for 14 days, with TPC and molds/yeasts reaching 0 CFU/g, while probiotic content reached 3.1×1012 CFU/g on 14th day of storage. Probiotic release was conducted on coated strawberries with probiotic incorporation after 14 days of storage by submersion in 2 different pH solutions. Probiotic content released from coated strawberries with probiotic incorporation in pH 7 (12.61±0.13 log CFU/g) and pH 1 (10.67±0.17 log CFU/g) were in accordance to standard set by FAO/WHO where number of probiotic needed to present health benefits was 109-1011 CFU/g or 9-11 log CFU/g..
Strawberries are fruits with short shelf life and can be preserved through the application of edible coating with B. bifidum incorporation. The purpose of this research was to determine the best treatment to preserve the qualities of strawberry and protect viability and release of probiotic in edible coating matrices during storage at low temperature (0-4?). There were 3 treatments (control, coated without BB (B. bifidum), and coated with BB) and storage days of 0, 7, and 14. Based on the changes in the strawberry qualities that occur during storage, the preferred treatment was chosen. The results showed that coated strawberries with (coated with BB) preserve weight loss percentage (11.62±4.73%), pH (3.70±0.17), TTA (0.84±0.05 g/L citric acid), lightness (26.23±2.46) and hardness (297.24±90.22 g) after stored for 14 days, with TPC and molds/yeasts reaching 0 CFU/g, while probiotic content reached 3.1×1012 CFU/g on 14th day of storage. Probiotic release was conducted on coated strawberries with probiotic incorporation after 14 days of storage by submersion in 2 different pH solutions. Probiotic content released from coated strawberries with probiotic incorporation in pH 7 (12.61±0.13 log CFU/g) and pH 1 (10.67±0.17 log CFU/g) were in accordance to standard set by FAO/WHO where number of probiotic needed to present health benefits was 109-1011 CFU/g or 9-11 log CFU/g..
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