Development of probiotic Nata De Coco using Acetobacter xylinum starter culture and Lactobacillus plantarum | |
| Author | Fahroji |
| Call Number | AIT Thesis no.FB-16-05 |
| Subject(s) | Acetobacter xylinum Coconut water |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no.FB-16-05 |
| Abstract | This study was conducted to examine the viability of encapsulated A. xylinum and performance of L. plantarum in young coconut water . The study also was focused to evaluate co - culture of A. xylinum and L. plantarum to produce nata de coco and the viability of probiotic nata de coco during storage . Acetobacter xylinum was succesfully encapsulated using different concentration of alginate ( 2%, 3%, and 4%) and produced nata de coco which was not significantly different (p<0.05) with nata de coco resulted by free cell. Growth kinetic of L. plantarum in coconut water medium showed that early stationary phase occurred after 18 days of fermentation. Several parameters showed changing after 18 day of fermentation by L. plantarum including decreasing of reducing sugar and total phenolic content, and incre asing of viability and protein content. Fermentation at 30 o C and pH 5.5 incidated highest on the viability (8.18 log CFU/ml) and protein content (0.46 g/L ). Weight and cellulose content of nata de coco produced by single culture ( A. xylinum ) were higher th an weight and cellulose content produced by co - culture ( A. xylinum and L. plantarum ) . Otherwise, nata de coco yielded by co - culture were higher in protein content, better in color, and softer than that yielded by single culture. The viability of L. plantarum in probiotic nata de coco was stable during 15 days of storage at 4 o C . Otherwise, the viability of L. plantarum in probiotic coconut water decreased significantly. It indicated that cellulose was able to preserve L. plantarum in probiotic nata de coco at 4 o C |
| Year | 2016 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-16-05 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Loc T hai Nguyen; |
| Examination Committee(s) | Anal, Anil Kumar;Athapol Noomhorm; |
| Scholarship Donor(s) | Indonesian Agency for Agricultural Research and Development (IAARD); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2016 |