Analisis Viabilitas Probiotik Lactobacillus Terenkapsulasi dalam Penyalut Dekstrin dan Jus Markisa (Passiflora edulis)

The liquid probiotic is not efficient in stability and packaging. The powder probiotic could be kept longer and stability in quality. Powder could be made by encapsulation method while the concentration of coating is very important. The flavor of the powder like passion fruit juice was needed to get the nice taste in drinking. This research used L. plantarum Mar 8 and Lactobacillus A17 by adding passion fruit juice and dextrin with several concentration like 2%, 5%, 10% and 15%. Then encapsulated by using spray dryer at 125oC. The powder of encapsulation stored for 2 weeks at 4oC, viability test had been done to the powder before and after encapsulation after stored for 2 weeks at 4oC. After encapsulation that the highest weight on the treatment by using passion fruit juice of Lactobacillus A17 with 15% dextrin was 5649.6 mg and followed by L. plantarum Mar8 was 5400 mg. The viability after encapsulation for each dextrin concentration was significant, except at 10% concentration was not significant, but in storage for two weeks storage after encapsulation the viability of Lactobacillus plantarum Mar8 and Lactobacillus A17 was significant. ie, 8.59 log10 cfu/g and 7.28 log10cfu/g. The storage of each sample were variation, but Lactobacillus A17 with 10% dextrin could be stored until 72.02 days and the mortality rate was 0.00141 cfu/g/hour, while L.plantarum Mar8 could be store only until 14.63 days and the mortality rate was 0,00867 cfu/g/hour. So,this treatment by adding passion fruit juice with 10% dextrin could be recommended as probiotic in powder forms. Jurnal Teknologi Lingkungan, Vol. 13, No. 1. Hal. 109-121 ISSN 1441-318X