Viability microcapsules Lactobacillus plantarum Mar 8 and KMar C2 in chocolate (Theobroma cacao L) for probiotic purposes

R. D. Mulyaningsih, N. Nurhidayat, W. Mangunwardoyo

Research output: Contribution to journalConference articlepeer-review

Abstract

Lactobacillus plantarum Mar 8 and KMar C2 is a lactic acid bacteria can be used as probiotic. Chocolate have served as antioxidant and beneficial for health, it contains : flavonoids, theobromine, epicatechin, and catechin. Combination between chocolate and bacteria can increased chocolate benefit as probiotic chocolate. Probiotic used to decrease uric acid level in blood if contains 106 - 109 cfu/g living bacteria. The research purpose study of viability probiotic in chocolate. The assay used in viability research is Total Plate Count. The process encapsulation of Mar 8 dan KMar C2 use 10% milk skim and 3% chocolate fat made into microcapsules with spray drying method. The result revealed microcapsules viability before mix with chocolate 1,925 1010 cfu/g. After mixing 20 g microcapsules in chocolate, viability decreased 1 log to 1.7 109 cfu/g and consentration probiotic is 3.4 107 cfu/g. Chocholate can be used as a probiotic chocolate. Probiotic chocolate will be use to decrease the level of uric acid in blood.

Original languageEnglish
Article number042073
JournalJournal of Physics: Conference Series
Volume1567
Issue number4
DOIs
Publication statusPublished - 3 Jul 2020
Event6th International Conference on Mathematics, Science, and Education, ICMSE 2019 - Semarang, Central Java, Indonesia
Duration: 9 Oct 201910 Oct 2019

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