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"Salah satu kegunaan enzim tripsin adalah berperan dalam pemecahan rantai peptida pada protein menjadi asam amino yang diperlukan tubuh. Protease serupa tripsin (PST) dihasilkan oleh L. plantarum FNCC 0270 melalui proses fermentasi dengan optimasi komposisi media dan agitasi menggunakan Central Composite Design dan Response Surface Methode dengan software Design Expert versi 7.1.5. Untuk mendekati keadaan ideal dilakukan optimasi melalui simulasi numerik yaitu fermentasi dengan komposisi baker yeast = 3,64%, kadar glukosa = 1,21%, konsentrasi susu skim = 0,13% dan agitasi 77 rpm, waktu 15 jam akan diperoleh aktivitas enzim 1,51 mU/mL dan kadar protein 0,205 mg/mL. Dari optimasi numerik kemudian dilakukan verifikasi fermentasi di laboratorium, dalam erlenmeyer menggunakan shaker inkubator, agitasi 77 rpm, pH awal 8, suhu 370C, t=15 jam. Hasil verifikasi menunjukkan aktivitas enzim dan kadar protein masing-masing 1,273 ± 0,227 mU/mL dan 0,248 ± 0,012 mg/mL. Selanjutnya untuk isolasi PST dalam skala lebih besar dilakukan di dalam Fermentor volume kerja 3,5 liter, pada T=370C, pH = 8 aerasi 0,5 vvm, memberikan aktivitas 1,29 mU/mL, kadar protein 0,49 mg/mL. Pemurnian PST dilakukan dengan ultrafiltrasi Hollow Fiber Catridge 5 kD, pengendapan ammonium sulfat jenuh (30-70%), dialisis, kolom kromatografi penukar ion resin Q-XL 1 mL, (Ø1 cm x 2,5 cm); dan kolom kromatografi afinitas HiTrap Benzamidine FF 1mL, (Ø1 cm x 2,5 cm); ligand paminobenzamidine masing-masing memberikan peningkatan kemurnian terhadap enzim kasar. Dari SDS-PAGE diperoleh 4 pita yang setara dengan berat molekul 47 kD, 38 kD, 21 kD dan 13 kD. Enzim stabil pada pH 8 dan rentang suhu 25-35OC, hal tersebut dibuktikan waktu paruh enzim yang sama pada suhu 25, 30 dan 35OC, yaitu 693,2 menit. Nilai Km 0,231mM dan Vmaks 1,05mU/mL.menit menggunakan subtrat BAPNA. PST dihambat EDTA, Ca2+, Zn2+, Mg2+, Mn2+ dan oleh substrat?substrat spesifik (SBTI, FBS dan diazinon). Uji imunokimia PST dengan metode dot blot positip. Analisis protein melalui situs internet dari NCBI www.ncbi.nlm.nih.gov/genbank/ diperoleh struktur dari serine protease HtrA (L. plantarum subs.plantarum ST-III) terdiri dari tiga domain : 1. N-terminal : dari AA nomor 1-27 dan 28-131; 2. Domain aktif : dari AA nomor 132 s/d nomor 269; 3. PDZ_serine_protease : pada C-terminal mulai dari AA 311-406. Dengan soft ware Clone Manager® melalui align two sequens diperoleh 11 (sebelas) Lactobacillus penghasil trypsin-like serine protease yang mempunyai tingkat similaritas 40-90 %. Dengan soft ware Clustal W2 melalui multiple sequens alignment dari 11 (sebelas) Lactobacillus tersebut diperoleh pohon filogenetik yang menunjukkan L.plantarum mempunyai kedekatan kekerabatan dengan L.buchneri, L. brevis dan L.malefermentans. Hasil analisis kesejajaran menunjukkan bahwa 8 fragmen peptida dari pita 1 dan pita 2 hasil SDS-PAGE, berada pada region active domain keempat Lactobacillus penghasil trypsin?like serine protease. Berdasarkan hasil analisis kesejajaran tersebut diasumsikan bahwa protein PST dari L.plantarum FNCC 0270 termasuk kelompok protease serin dari L. plantarum.

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One of the enzyme trypsin function is to split peptide chains of the protein into amino acids that the body needs. Trypsin like protease ( PST ) produced by L. plantarum FNCC 0270 which was isolated from fermented Growol. The medium compotion and agitation for enzyme production was optimized using Central Composite Design and Response Surface Method with Design Expert software version 7.1.5. Numerical optimization was performed to approach the ideal state of the fermentation.The medium composition of fermentation used was: 3.64 % baker's yeast, 1.21 % glucose, 0.13 % skim milk and agitation speed of 77 rpm. After 15 hours of fermentation the enzyme activity reached was1.51 mU/mL and protein levels of 0.205 mg/mL. After numerical optimization, the fermentation process was verified using 125 mL Erlenmeyer in shaking incubator 77 rpm agitation, initial pH 8, temperature of 370C, 15 hours of fermentation. The verification results showed that the enzyme activity and protein levels, was 1.273 ± 0.227 mU/mL and 0.248 ± 0.012 mg/mL, respectively. Furthermore PST isolation was done in the fermentor working volume of 3.5 liters, at T=370C, pH=8, aeration 0.5vvm, resulted in enzyme of 1.29 mU/mL, 0.49 mg protein/mL. PST purification performed with ultrafiltration Hollow Fiber Cartridge 5 kD, saturated ammonium sulfate precipitation ( 30-70 % ), dialysis, ion exchange chromatography column with resin Q-XL 1mL, (Ø1 cm x 2,5 cm) and HiTrap affinity chromatography column Benzamidine FF 1mL, (Ø1 cm x 2,5 cm); ligand p - aminobenzamidine each purification step increased purity of the crude enzyme. SDS - PAGE analysis showed 4 protein bands with molecular weight of 47 kD , 38 kD , 21 kD and 13 kD . The enzyme was stable at 8 pH and temperature range of 25 ? 350C. The half-life of the enzyme at 25, 30 and 35OC, was the same which was 693.2 minutes. Km value of 0.231 mM and Vmax of 1.05 mU/mL.min. Using BAPNA as a substrate. PST was inhibited by EDTA, Ca2+, Zn 2 +, Mg 2 +, Mn 2 + and by specific substrates ( SBTI, FBS and diazinon ). Trypsinlike protease affinity test with dot blot was positive. Based on www.ncbi.nlm.nih.gov/genbank/ structures of serine protease HtrA ( subs.plantarum L. plantarum ST - III ) consisted of three domains : 1. N - terminal : AA number from 1-27 and 28-131 ; 2. Active domain : AA number of 132 to 269 numbers ; 3. PDZ_serine_protease : the C-terminal ranging from AA 311-406. Using Clone Manager® soft ware through align two sequences obtained 11 ( eleven ) The trypsin - like serine protease producing Lactobacillus that has 40-90 % similarity level. Using the Clustal W2 soft ware through multiple sequences alignment of 11 (eleven) the phylogenetic tree of the isolate L.plantarum was closely realted to L.buchneri, L.brevis and L.malefermentans. Alignment analysis results showed that 8 peptide fragments of bands 1 and bands 2 of the SDS-PAGE was, in the region active domain of fourth trypsin - like serine protease -producing Lactobacilli."

"The purpose of this study was to get optimum medium composition and agitation to trypsin-like protease production byLactobacillus plantarum FNCC 0270. The medium composition and agitation for enzyme production was optimized usingCentral Composite Design and Response Surface Method with Design Expert software version 7.1.5. Fermentation wascarried out in erlenmeyer flask at initial pH 8, 37 °C, with shaker incubator at 87.5 rpm. The results of the best of enzymeactivity 1.0 mU/mL, protein levels of 0.557 mg/mL and desirability value of 0.740. Numerical optimization was performedto approach the ideal state of the fermentation or desirability value of 1. The medium composition of fermentation usedwas: 3.64% baker's yeast, 1.21% glucose, and 0.13% skim milk. The enzyme activity reached was 1.51 mU/mL andprotein levels of 0.205 mg/mL. After numerical optimization, the fermentation process was verified using 125 mLErlenmeyer in shaking incubator at 77 rpm, initial pH 8, 37 °C, 15 h of fermentation. The verification results showed thatthe enzyme activity and protein levels was 1.273 ± 0.227 mU/mL and 0.248 ± 0.012 mg/mL, respectively.Optimization of Trypsin-like Protease Production by Lactobacillus plantarum FNCC 0270 using Response SurfaceMethodology. Tujuan penelitian ini adalah memperoleh komposisi medium dan agitasi optimum untuk produksi proteaseserupa tripsin oleh Lactobacillus plantarum FNCC 0270. Protease serupa tripsin (PST) dihasilkan oleh L. plantarumFNCC 0270 melalui proses fermentasi dengan optimasi komposisi medium dan agitasi menggunakan Central CompositeDesign dan Response Surface Methode, dengan software Design Expert versi 7.1.5. Fermentasi dilakukan dalamerlenmeyer pH awal 8 dan suhu 37 °C menggunakan shaker inkubator pada 87,5 rpm. Hasil eksperimen terbaikmenunjukkan aktivitas enzim 1 mU/mL, kadar protein 0.557 mg/mL dan diperoleh nilai desirability 0,740. Untukmendekati keadaan ideal atau nilai desirability 1 dilakukan optimasi melalui simulasi numerik, yaitu fermentasi dengankomposisi baker yeast 3,64%, kadar glukosa 1,21%, konsentrasi skim milk 0,13%, dan agitasi 77 rpm, sehingga diperolehaktivitas enzim 1,51 mU/mL dan kadar protein 0,205 mg/mL. Setelah optimasi numerik kemudian dilakukan verifikasifermentasi di laboratorium, dalam erlenmeyer menggunakan shaker inkubator, agitasi 77 rpm, pH awal 8, suhu 37 °C,selama 15 jam. Hasil verifikasi menunjukkan aktivitas enzim dan kadar protein masing-masing 1,273 ± 0,227 mU/mL dan0,248 ± 0,012 mg/mL."

"Penelitian penapisan beberapa Lactobacillus plantarum dan optimasi produksi protease serupa tripsin (PST) dilanjutkan dengan pemekatan dan karakterisasi parsial telah dilakukan. Tripsin memiliki peran penting dalam pencernaan protein di usus kecil namun produksi tripsin komersial saat ini masih terbatas oleh masalah sertifikasi halal dan risiko penularan penyakit yang bersumber dari babi atau sapi. Penelitian bertujuan menyeleksi koleksi isolat L. plantarum yang menghasilkan aktivitas PST tertinggi dan menentukan kondisi optimum dalam produksi PST dari L. plantarum terpilih menggunakan Response Surface Methodology (RSM) diikuti dengan pemurnian dan karakterisasi parsialnya. Tujuh isolat L. plantarum yang diperoleh dari makanan tradisional Indonesia diseleksi secara kualitatif dan kuantitatif. Semua isolat L. plantarum menunjukkan aktivitas proteolitik, terlihat adanya zona bening di sekitar koloni. Zona bening menunjukkan adanya potensi L. plantarum sebagai sumber PST secara kualitatif. Hasil pengujian kuantitatif menunjukkan bahwa isolat dengan kode B6 (L. plantarum WBM-4) menghasilkan PST dengan aktivitas tripsin tertinggi sebesar 0,16 mU/mL. Lactobacillus plantarum WBM-4 diisolasi dari buah Menteng Banjarmasin paling berpotensi untuk menghasilkan PST. Selanjutnya, L. plantarum WBM-4 dioptimalisasi produksi menggunakan Respon Surface Methodology (RSM) dan karakterisasi PST. Kondisi optimal ditentukan pada komposisi medium dengan 1,96% glukosa, 0,39% yeast extract, 1,97% skim milk, dan pH 6,62, menghasilkan aktivitas PST sebesar 0,303 mU/mL. Pemekatan enzim kasar di bawah kondisi optimum menggunakan viva spin 5000 MWCO meningkatkan kemurnian hingga 11,08 kali lipat, dengan aktivitas sebesar 2,47 mU/mL. Karakterisasi parsial menunjukkan berat molekul PST sekitar ~19 kDa dan ~29 kDa, stabilitas dalam rentang suhu 30 - 40°C, dan aktivitas optimal pada pH 7,0 - 8,0. Penambahan ion logam EDTA, Ca2+, dan Zn2+ memengaruhi aktivitas PST. Penyimpanan PST selama 30 hari pada suhu 4°C aktivitas tersisa PST masih 65% sedang pada suhu 24-28°C aktivitas hanya tersisa 15%. Hasil penelitian ini memberikan gambaran tentang potensi PST yang berasal dari L. plantarum untuk aplikasi suplemen pencernaan dan memberikan alternatif sumber tripsin yang halal dan aman.

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Research on screening of several Lactobacillus plantarum and optimization of trypsin-like protease production (TLP) followed by concentration and partial characterization has been carried out. Trypsin has an important role in protein digestion in the small intestine, but commercial trypsin production is currently limited by halal certification issues and the risk of transmission of diseases sourced from pigs or cattle. The study aimed to select a collection of Lactobacillus plantarum isolates that produced the highest TLP activity and determine the optimum conditions in TLP production from selected L. plantarum using Response Surface Methodology (RSM) followed by purification and partial characterization. Seven isolates of L. plantarum obtained from traditional Indonesian food were selected qualitatively and quantitatively. All L. plantarum isolates exhibited proteolytic activity, with clear zones around the colony. The clear zone shows the potential of L. plantarum as a qualitative source of TLP. The results of quantitative testing showed that isolates with code B6 (L. plantarum WBM-4) produced TLP with the highest trypsin activity value 0.16 mU/mL. L. plantarum WBM-4 isolated from Banjarmasin Menteng fruit has the most potential to produce TLP. Furthermore, L. plantarum WBM-4 optimized production using Response Surface Methodology (RSM) and TLP characterization. Optimal conditions were determined in the composition of the medium with 1.96% glucose, 0.39% yeast extract, 1.97% skim milk, and pH 6.62, resulting in TLP activity of 0.303 mU/mL. Crude enzyme concentration under optimum conditions using viva spin 5000 MWCO increases purity up to 11.08-fold, with an activity of 2.47 mU/mL. Partial characterization shows TLP molecular weights of approximately ~29 kDa and ~19 kDa, stability in the temperature range of 30 - 40 °C, and optimal activity at pH 7.0 - 8.0. The addition of EDTA, Ca2+, and Zn2+ metal ions affect TLP activity. TLP storage for 30 days at 4°C the remaining activity of PST is still 65% while at 24-28°C the activity is only 15%. The results of this study provide an overview of the potential of PST derived from L. plantarum for digestive supplement applications and provide an alternative source of trypsin that is halal and safe."

"Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cerevisiae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat dan asam sitrat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan menghasilkan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.

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The aimed of this study was to investigate the effect of starter culture addition (Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentration meanwhile oxalic acid was decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with values of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crude fiber 3,66% and total ash 4,82% after 5 days fermentation."

"Lactobacillus plantarum FNCC-0461 merupakan bakteri asam laktat yang diisolasi dari dadih, yang berpotensi sebagai probiotik. Probiotik menunjukkan manfaat jika memiliki viabilitas minimal 1 x 10⁷ CFU di ileum distal atau kolon. Namun, sebagian besar probiotik tidak tahan terhadap kondisi ekstrim selama melalui saluran cerna. Enkapsulasi probiotik menjadi sediaan pelet tertarget kolon menjadi solusi yang baik untuk menjaga viabilitas dan memberikan pelepasan probiotik ke lokasi spesifik di kolon. Pelet diformulasikan menggunakan metode ekstrusi-sferonisasi dengan eksipien berupa Microcrytalline Cellulose (MCC), laktosa, pektin, Cellulose Acetate Phthalate (CAP) dan shellac. Sediaan pelet yang telah dibuat dievaluasi karakteristik fisik, viabilitasnya hingga dilakukan uji disolusi selama 24 jam pada pH 1,2; 6,8 dan 7,4. Pelet yang dilapisi CAP menunjukan hasil yang paling optimum dengan karakteristik pelet yang berbentuk bulat dengan distribusi ukuran partikel 913,57 ± 8,28 μm dan persen perolehan kembali 88,71 ± 1,04 % yang memiliki sifat alir yang sangat baik, kekuatan mekanik yang baik, viabilitas 4,76 x10⁷ CFU/g dan hasil uji disolusinya menunjukan pelepasan sel tertinggi pada cairan simulasi kolon sebesar 1,38 x 10⁷ CFU/g setelah 24 jam.

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Lactobacillus plantarum FNCC-0461 is a lactic acid bacteria isolated from dadih which has potential as a probiotic. Probiotics show health benefits if they have viability at least 1 x 10⁷ CFU in the distal ileum or colon. However, most probiotics are not resistant to extreme conditions while passing through the digestive tract. Encapsulation of probiotics into colon-targeted pellets was a good solution to maintain the viability and provide release of probiotics to specific site in the colon. Pellets were formulated using extrusion-spheronization method with excipient such as Microcrystalline Cellulose (MCC), lactose, pectin, Cellulose Acetate Phthalate (CAP) and shellac. The obtained pellets were evaluated for their physical properties, viability and dissolution study was carried out at pH 1.2; 6.8 and 7.4 for 24 hours. CAP-coated pelet provide the optimum formulation were spherical with particle size distribution was 913.57 ± 8.28 μm and yield was 88.71 ± 1.04 %, it’s have very good flow properties, good mechanical properties, viability was 4.76 x10⁷ CFU/g and it’s dissolution study showed the highest cell release in simulated colonic fluid of 1.38 x 10⁷ CFU/g for 24 hours."

"A study has been conducted to produce soygurt that contain factor-2 isoflavone (6,7,4’- trihydroxy isoflavone), derivat of tempe milk, which was inoculated with Lactobacillus plantarum bacteria. This research consisted of three stages: first was the production of tempe, second was the production of tempe’s milk, and third was the production of soygurt.The production of tempe used single culture of Rhizopus oligosporus and mix culture ofRhizopus stolonifer, Rhizopus oryzae, Rhizopus oligosporus and Rhizopus arrhizus.Protein and lipid content from single culture tempe was 17,28% & 3,92%, whereas in mix culture tempe was 17,24% & 3,96%; in tempe milk using single culture was 3,89% & 2,78%, whereas in mix culture produced 3,79% & 2,58%. Inoculum of Lactobacillus plantarum bacteria in variation of 5%, 7,5%, 10%, 12.5% and 15% v/v in tempe milk were optimized. The measured parameter were pH and formation rate of lactic acid. The best inoculums was 5% v/v. Organoleptic test showed that the best soygurt was soygurt from tempe milk fermentated with single inoculums followed by inoculation with L.plantarum. Protein and lipid content was 3,98% and 2,70%. Thin Layer Chromatography test showed that soygurt contain factor-2 isoflavone useful as antioxidant, antihaemolitic, and antifungi.."

"Pemurnian parsial dan karakterisasi β-galaktosidase dari Lactobacillus plantarum strain D-210 belum dilaporkan. L. plantarum strain D-210 ditemukan sebagai bakteri penghasil β-galaktosidase sebagian dimurnikan dengan dialisis. Hasil penelitian menunjukkan bahwa aktivitas optimum dalam 24 jam dengan dan total protein adalah 0,454 mg/ml pada pH 6.5 aktivitas enzim 252,341 U/ml, dan suhu 45°C dengan aktivitas 0,582 U/ ml. Total aktivitas β-galaktosidase L.plantarum strain D-210 adalah 138,396 U dan endapan dengan amonium sulfat dicapai pada 40% - 50% dengan aktivitas total 87,030 U. Setelah dialisis, aktivitas total adalah 50,420 U. Penghambat β - galaktosidase adalah Hg dan Cu dengan aktivitas relatif adalah 56,82% dan1,04%, sedangkan aktivator adalah Mg, Mn, Ca, Co, Zn. Vmaks dari enzim adalah 0.093 µmol/menit dan KM enzim β-galaktosidase L. plantarum adalah 0,491 mM. Berdasarkan karakteristik β-galaktosidase, dapat disimpulkan bahwa L. plantarum strain D-210 adalah bakteri baik dan unggul yang dapat memproduksi β-galaktosidase. Studi lebih lanjut diperlukan untuk mengeksplorasi kemungkinan menggunakan bakteri ini dalam pengolahan susu pada bayi dengan intoleransi laktosa."

"Sebanyak enam strain Lactobacillus plantarum diteliti untuk menguji kemampuan antifungi terhadap kapang yang tumbuh pada silase. Suspensi sel L. plantarum strain DSK3, DR162, dan DP142 yang diisolasi dari dadih, strain 1A2 diisolasi dari tapai, strain TSD10 diisolasi dari kotoran sapi dan strain 1BL2 diisolasi dari buah strawberi memiliki kemampuan antifungi terhadap Aspergillus fumigatus, Aspergillus sp., Penicillium sp.(1), dan Penicillium sp.(2), namun tidak memiliki kemampuan antifungi terhadap jamur merah dan jamur putih dengan metode double layer agar well diffusion. Supernatan L. plantarum yang diendapkan dengan amonium sulfat 60% pada pengujian paper disc assay menunjukkan kemampuan antifungi pada L. plantarum strain DSK3, 1A2, DR162, TSD10, dan 1BL2 terhadap A. fumigatus, namun tidak menunjukkan kemampuan antifungi terhadap Aspergillus sp., Penicillium sp.(1), dan Penicillium sp.(2). Suspensi sel semua strain L. plantarum menghasilkan zona hambat total terhadap A. fumigatus, Aspergillus sp., Penicillium sp.(2) dan zona hambat parsial terhadap Penicillium sp.(1). Ekstrak supernatan L. plantarum strain DSK3, 1A2, DR162, TSD10, dan 1BL2 menghasilkan zona hambat parsial terhadap A. fumigatus.

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Six strains of Lactobacillus plantarum were assayed to detect anti-fungi against moulds in silage. Cell suspension of L. plantarum strains DSK3, DR162, and DP142 which were isolated from dadih, strain 1A2 isolated from tapai, strain TSD10 isolated from dung and strain 1BL2 isolated from strawberry showed anti-fungi against A. fumigatus, Aspergillus sp., Penicillium sp.(1), Penicillium sp.(2), but there was no anti-fungi against red and white moulds in double layer agar well diffusion method. Supernatant of L.plantarum was precipitated with 60% ammonium sulfate. Supernatant extract of L. plantarum strain DSK3, 1A2, DR162, TSD10, and 1BL2, assayed with paper disc method, showed anti-fungi against A. fumigatus. There was no anti-fungi against Aspergillus sp., Penicillium sp.(1) and Penicillium sp.(2). Cell suspension of L. plantarum produced a total inhibition zone of A. fumigatus, Aspergillus sp., Penicillium sp.(2) and a partial inhibition zone of Penicillium sp.(1), whereas the supernatant extract of L. plantarum produced partial inhibition zone of A. fumigatus."

"Teknologi pengembangan produk probiotik sudah semakin dikembangkan seiring dengan meningkatnya kebutuhan akan produk kesehatan. Lactobacillus plantarum Mar8 adalah salah satu isolat bakteri yang merupakan bakteri probiotik. Salah satu syarat probiotik adalah memiliki viabilitas yang cukup setelah penyimpanan. Mikroenkapsulasi dapat dilakukan untuk memproduksi probiotik yang dapat mempertahankan viabilitas. Spray drying merupakan salah satu teknik mikroenkapsulasi yang banyak digunakan. Penggunaan bahan penyalut berupa campuran dekstrin dengan jus buah dan biji markisa dilakukan untuk mengetahui tingkat viabilitas setelah proses spray drying dan setelah masa penyimpanan. Penelitian yang telah dilakukan menunjukkan Lactobacillus plantarum Mar8 memiliki ketahanan sebesar 95,9 % setelah melewati proses spray drying. Penyimpanan pada suhu 4˚ C memiliki viabilitas lebih tinggi dibandingkan penyimpanan pada suhu ruang dan 37˚ C. Setelah penyimpanan selama empat minggu pada suhu 4˚ C, jumlah bakteri hidup masih mencapai 3,885 x 109 CFU/g sehingga masih dapat dikategorikan sebagai probiotik.

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The development of probiotic products has increased due the needs of health products. Lactobacillus plantarum Mar8 is one of the isolate that can be used as probiotic bacteria. In order to be categorized as probiotic, the number of living cells needs to be at least 106 CFU/g. Microencapsulation is common technique using in food industry to maintain the number of living cells during storage. Spray drying is one of microencapsulation technique that common used in industry. The mixture of dextrin and passion fruit juice and seeds as matrix is used to examine the viability of probiotic bacteria after spray drying and storage.

The result showed that Lactobacillus plantarum Mar8 survival rate after spray drying is 95,9 %. The viability of probiotic that stored at 4˚ C is higher that probiotic that stored at room temperature and 37˚ C. The remained number of probiotic after four weeks of storage at 4˚ C is 3,885 x 109 CFU/g. Therefore, it may be used as probiotic product."