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Microbia, Chemical Properties and Nutritional Value of Mango Probiotics Drink by biocapsules Lactobacillus paracasei ssp paracasei Ml.3
Mutia - Elida

Last modified: 2020-11-21

Abstract


Microbia, Chemical Properties and Nutritional Value of Mango Probiotics Drink by biocapsules Lactobacillus paracasei ssp paracasei Ml.3

Mutia Elida1, Gusmalini Gusmalini2, Agustina Agustina3, Iza Ayu Saufani4

1;2;3)Program Studi Teknologi Pangan, Politeknik Pertanian Negeri Payakumbuh, Payakumbuh, Sumatera Barat, 26271, Indonesia

4)Program Studi Teknologi Pangan dan Gizi, Universitas M. Natsir Bukittinggi, Bukittinggi, Sumatera Barat, 26218, Indonesia

Email: elida_mutia@yahoo.com

 

ABSTRACT

This study aimed to investigate microbia amount, chemical properties and nutritional value of mango probiotics drink by biocapsules Lb. paracasei ssp paracasei Ml.3. Production of Biocapsules Lb. paracasei ssp paracasei Ml.3 by extrusion carregenan-skim. The result indicated that the moisture content were 82.57%, ash content 0.12%, protein content 1.35%, fat content 0.2%, organic acid content 0.5%, vitamin C content 9.73% and crude fiber content 0.04%. Additionaly, this product contains 1.7x108 CFU/g Lb. paracasei ssp paracasei Ml 3. According with analysis of nutritional value (diet 2000 kkal) considerable high nutritional value and could be developed for functional food. This nutritional value showed protein were 0.949 kkal (0.47%), fat 1,71 kkal (0.43%), carbohydrate 74.373 kkal (5.31%) and total energy 77.032 kkal.


Keywords


microbia, chemical properties, nutritional value, probiotic drink