Influence of Sodium Alginate Concentration on the Viability of Encapsulated Lactid Acid Bacteria from Tempoyak Using Emulsification Technique
Ika Gusriani(a)*, Nanda Prayogi (b) Addion Nizori (b)

(a)Department of Agricultural Industrial Technology, Faculty of Agriculture, University of Bengkulu, Bengkulu City, Indonesia
*ikagusriani[at]unib.ac.id

(b)Department of Agricultural Technology, Faculty of Agriculture, University of Jambi, Jambi City, Indonesia

Abstract

This research aimed to investigate the effect of adding various concentrations of alginate on the encapsulation viability of lactic acid bacteria from Tempoyak using the emulsification technique and to determine the optimal alginate concentration for the encapsulated viability of lactic acid bacteria from Tempoyak using the emulsification technique. The experimental design employed was a Completely Randomized Design with 5 treatments (alginate concentrations: 1%, 3%, 5%, 7% and 9%) with 3 replications. The research findings revealed that the alginate concentration in encapsulating lactic acid bacteria significantly influenced yield, pH, color, heat resistance, shape, and size, but did not significantly affect viability. The optimal sodium alginate concentration for encapsulating lactic acid bacteria was found to be 7%, resulting in yield (5.60), viability (12.43), pH (5.22), brightness values (45.47) with a reddish-yellow color description, heat resistance at 500C (12.46 log), 600C (12.45 log), and 700C (12.35 log), as well as uniform shape and size (1.8mm).

Keywords: Alginate, encapsulation, lactic acid bacteria, tempoyak

Topic: Food Security and Food Processing