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Microbiological and physics testing encapsulation of Lactobacillus plantarum with kepok banana flour

International Journal of Advances in Applied Sciences · Vol. 14 No. 1 (2025) · pp. 19–27

DOI
10.11591/ijaas.v14.i1.pp19-27
ISSN
2722-2594, 2252-8814
Published
2025-03-01
Publisher
Institute of Advanced Engineering and Science
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

Kepok banana flour (KBF) contains fructo-oligosaccharides (FOS) which can stimulate the growth of Lactobacillus plantarum bacteria in the digestive tract. The encapsulation technique is done to maintain the viability of probiotic bacteria from environmental conditions by packaging using coating materials like skim milk and maltodextrin. This research aims to determine the effect of adding KBF with different concentrations on Lactobacillus plantarum encapsulates. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment given was a concentration of KBF of 0, 2, 4, 6, and 8%. The results obtained were a lactic acid bacteria (LAB) viability value of 8.72 Log CFU/g-9.16 Log CFU/g, a pH value of 6.55-6.43, yield value of 23.39%-23.43%, color of 3.36-3.12, aroma of 2.80-2.88, texture of 3.08-2.92, and overall, 3.12-3.36. The addition of 8% KBF can increase LAB viability, color, and texture, but reduces the pH value, yield, and aroma of Lactobacillus plantarum encapsulates and produces a well-encapsulated microcapsule morphology.

Collaboration network of the authors

21 authors · 60 co-authorship links · 1 across different organisations

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  • Diponegoro University
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Bambang DwilokaDiponegoro University3
Nurwantoro NurwantoroAffiliation unknown3
. NahariahAffiliation unknown2
Effendi AbustamHasanuddin University2
Antonius HintonoAffiliation unknown2
Farida Nur YuliatiAffiliation unknown2
Annisa Shafa Putri AriniAffiliation unknown2
Ilma Muliasari RamadhaningrumAffiliation unknown2
Elisabeth Febriane Lovita SudjonoAffiliation unknown2
Yohana Feynendra DaeliAffiliation unknown1
Sri MulyaniDiponegoro University1
Rafaella Chandraseta MeganandaAffiliation unknown1
Robby RusdiansyahDiponegoro University1
Siti SusantiAffiliation unknown1
Ahmad Ni'matullah Al-BaarriAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://ijaas.iaescore.com/index.php/IJAAS/oai, first harvested 8 Nov 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Microbiological and physics testing encapsulation of Lactobacillus plantarum with kepok banana flour</dc:title>
	<dc:creator>Legowo, Anang Mohamad</dc:creator>
	<dc:creator>Pramono, Yoyok Budi</dc:creator>
	<dc:creator>Hintono, Antonius</dc:creator>
	<dc:creator>Setiani, Bhakti Etza</dc:creator>
	<dc:creator>Nabila, Aulia Zalfa</dc:creator>
	<dc:creator>Handoko, Nisfa Rama Kamila</dc:creator>
	<dc:description xml:lang="en-US">Kepok banana flour (KBF) contains fructo-oligosaccharides (FOS) which can stimulate the growth of Lactobacillus plantarum bacteria in the digestive tract. The encapsulation technique is done to maintain the viability of probiotic bacteria from environmental conditions by packaging using coating materials like skim milk and maltodextrin. This research aims to determine the effect of adding KBF with different concentrations on Lactobacillus plantarum encapsulates. The research design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatment given was a concentration of KBF of 0, 2, 4, 6, and 8%. The results obtained were a lactic acid bacteria (LAB) viability value of 8.72 Log CFU/g-9.16 Log CFU/g, a pH value of 6.55-6.43, yield value of 23.39%-23.43%, color of 3.36-3.12, aroma of 2.80-2.88, texture of 3.08-2.92, and overall, 3.12-3.36. The addition of 8% KBF can increase LAB viability, color, and texture, but reduces the pH value, yield, and aroma of Lactobacillus plantarum encapsulates and produces a well-encapsulated microcapsule morphology.</dc:description>
	<dc:publisher xml:lang="en-US">Institute of Advanced Engineering and Science</dc:publisher>
	<dc:contributor xml:lang="en-US">DIPA Faculty of Animal and Agricultural Sciences Diponegoro University</dc:contributor>
	<dc:date>2025-03-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ijaas.iaescore.com/index.php/IJAAS/article/view/21361</dc:identifier>
	<dc:identifier>10.11591/ijaas.v14.i1.pp19-27</dc:identifier>
	<dc:source xml:lang="en-US">International Journal of Advances in Applied Sciences; Vol 14, No 1: March 2025; 19-27</dc:source>
	<dc:source>2722-2594</dc:source>
	<dc:source>2252-8814</dc:source>
	<dc:source>10.11591/ijaas.v14.i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ijaas.iaescore.com/index.php/IJAAS/article/view/21361/13212</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2025 Institute of Advanced Engineering and Science (IAES)</dc:rights>
	<dc:rights xml:lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>