Thesis

Effect of Different Ratios of Maltodextrin and Gum Arabic as Encapsulation Materials to Microorganisms Viability in Black Sapote (Diospyros dygna) Kombucha Powder

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Kombucha is a fermented tea product, which recently innovated by using fruit juices, herbs,
and natural extract to create novel taste. This study, explored black sapote (Diospyros nigra)
potential as tea replacement to create novel taste and its antioxidant content, which
beneficial to reduce non communicable disease. SCOBY act as starter culture, containing AAB
and yeast, contributed to kombucha health benefits, although continuous fermentation will
cause the microorganisms to diminish due to acid accumulation, reducing their beneficial
activity. Therefore, spray drying is employed, with wall materials of maltodextrin (MD) and
gum Arabic (GA) in three different ratios, with the concentration of 20%. Objectives of this
study were to examined the different ratios of MD and GA towards the microbiological profile,
pH, and yield of spray drying. Spray drying was found to increase the pH by 0.77±0.05,
0.65±0.02, and 0.56±0.03, for sample with MD:GA ratio of 1:3, 1:1, and 3:1, respectively.
Different ratios of MD:GA increase the yield of the product, with the increasing of the yield
correlated with increasing amount of MD (although not significant; p=0.348) and affect the
microbiological profiles, yet the microbiological profiles discrepancies were found, such as
increasing numbers in TPC, undetected AAB in CEM plates, and MEA plates overgrown by
bacteria. This may due to processing conditions, unsuitable media, and high microbial load.
For future research, a computational model for spray drying process, optimisation of
fermentation process, reinforcement of additional ingredients for wall materials, and pre-
enrichment step prior to the studies are proposed.

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Availability

Detail Information

Series Title

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Call Number

FSN 24-015

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fermentation
spray drying
Kombucha
black sapote
Microorganisms Profile

Specific Detail Info

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Statement of Responsibility

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