Ayu Sholehah (2015) Pengaruh Konsentrasi Natrium Alginat Terhadap Karakteristikfisik,Viabilitas Dan Aktivitas Antibakteri Mikropartikel Kombinasi Probiotik Dan Pasta Tomat. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Probiotic (Lactobacillus acidophilus) has an effective antibacterial power with minimum viability of 107 cfu/g but the condition such as storage, high oxygen levels, and gastric acid may decrease the probiotic viability. To protect this viability, we create microparticel with extruction method using polimer sodium alginate and calcium chloride cross linking solution because study shows that the result of cross linking calcium alginate can protect probiotic from gastric acid. The combination of tomato paste as prebiotic is used to increase probiotic viability. Tomato paste has been chosen because it contains licopen as an antibacterial. The concentration of polymer affects microparticel, because of that, we do a research about the effect of sodium alginate concentration to physical characteristic, viability and antibacterial activity. The result of this research are the increased concentration of sodium alginate from 2,5% to 3,5% can increase size of microparticel probiotic and tomato paste. Then, the increased concentration of sodium alginate from 2,5% to 3,5% also can decrease the moisture content (MC) and increase the Lactobacillus acidophillus viability as well. However, an increased sodium alginate concentration (2,5%, 3% and 3,5) does not affect antibacterial activity from microparticel probiotic and tomato paste.

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