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Detail Article

PharmaScientia

ISSN 2302-0725

Vol. 3 / No. 2 / Published : 2014-12

TOC : 3, and page :22 - 31

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Original Article :

Pengaruh konsentrasi hpmc k100lv terhadap karakter fisik dan viabilitas lactobacillus spp. pada sediaan mikropartikel susu fermentasi probiotik

Author :

  1. Febi Syaiful Arif*1
  2. Sugiyartono*2
  3. Isnaeni*3
  1. Mahasiswa Fakultas Farmasi
  2. Dosen Fakultas Farmasi
  3. Dosen Fakultas Farmasi

Abstract :

Microencapsulation technology by using suitable matrices is one of the newest and highly efficient methods to increase viability of probiotic bacteria. Lactobacillus spp. in fermented skim milk was made into microparticle by spray drying in 110oC inlet temperature with four different concentration of HPMC K100LV (formula I, II, III, IV) as a matric. The formula II, III, and IV were used HPMC K100LV 0,1%, 0,2%, and 0,3% recpectively, while the formula I was used as control without HPMC K100LV addition. Physical characteristic evaluation and viability test were performed in all formula. The result showed that microparticle morphology in all formula has spherical shape with different roughness surface. The particle size and moisture content of the microparticle increase with increasing HPMC K100LV. In order to observe the viability of Lactobacillus spp.in all formula, the viability test was performed in two different conditions, under spray drying process (1) and artificial pH of gastrointestinal tract (2). The result showed that the higher the HPMC K100LV concentration, the higher the viability of  Lactobacillus spp. in the microparticle with spray drying process. The highest viability under spray drying process was 92,46 ± 0,16%, obtained by formula IV. This viability was significant diffferent with other formula (p>0,05). On the other hand, the increasing  viability of Lactobacillus spp. in microparticle under artificial pH of gastrointestinal  tract conditions has not showed as well as increasing HPMC K100LV concentration of the microparticle. The highest viability under pH GI tract conditions was 74,84 ± 0,98%, obtained by formula III, which significant diffferent with other formula (p>0,05).    

Keyword :

HPMC K100LV, Lactobacillus spp, microencapsulation, probiotic, spray dry,


References :

  1. Chapman, C.M., Gibson, G.R. and Rowland, I, (2012). In vitro evaluation of single- and multi-strain probiotics: inter-species inhibition between probiotic strains, and inhibition of pathogens.. - : Anaerobe


   


Archive Article

Cover Media Content

Volume : 3 / No. : 2 / Pub. : 2014-12
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  2. Karakterisasi proniosom ibuprofen - span 60 - kolesterol yang dibuat dengan pelarut etanol 96% dan fase air dapar fosfat ph 6,0
  3. Pengaruh konsentrasi hpmc k100lv terhadap karakter fisik dan viabilitas lactobacillus spp. pada sediaan mikropartikel susu fermentasi probiotik