PENGARUH KONSENTRASI TEPUNG PEPAYA DAN LAMA PENYIMPANAN TERHADAP SIFAT FISIK BEADS DAN VIABILITAS Lactobacillus acidophilus FNCC 0051 TERIMOBIL

Abstract

The purpose of this study was to determine the effect of papaya powder concentration and storage time to the physical properties of beads and viability of immobilized Lactobacillus acidophilus FNCC 0051. The Randomized Block Design (RBD) factorial design to be used. There were two (2) factors: concentration of papaya powder consisting of two (2) levels, which were 3% (w/v) and 6% (w/v) and storage time consisting of five (5) levels, which were 0, 7, 14, 21, and 28 days. Each treatment combinations repeated three (3) times. Testing is conducted on the beads diameter, beads texture (hardness, cohesiveness, springiness) and also immobilized cells viability. Data analyzed by ANOVA test (Analysis of Varians) at ? = 5% and continued with DMRT (Duncan's Multiple Range Test) at ? = 5 if the level of treatment had a significant effect. Beads diameter ranged 5.07 5.68 mm and the higher papaya powder concentration or the longer storage time would make the beadss diameter bigger. Hardness ranged 29.2376 48.5756 g, cohesiveness ranged 0.3800 0.5211, and springiness ranged 0.8398 0.9889. The higher level concentration of papaya powder decrease beads hardness and cohesiveness but theres no effect on springiness. The viability of immobilized Lactobacillus acidophillus FNCC 0051 ranged 8.6021 11.5474 log cfu/gram. Storage time significantly influenced the viability of immobilized cells, which the highest viable cells (11.1795 log cfu/g) obtained from 21 days of storage time.