Viability microcapsules Lactobacillus plantarum Mar 8 and KMar C2 in chocolate (Theobroma cacao L) for probiotic purposes

Abstract

Abstract Lactobacillus plantarum Mar 8 and KMar C2 is a lactic acid bacteria can be used as probiotic. Chocolate have served as antioxidant and beneficial for health, it contains : flavonoids, theobromine, epicatechin, and catechin. Combination between chocolate and bacteria can increased chocolate benefit as probiotic chocolate. Probiotic used to decrease uric acid level in blood if contains 106 – 109 cfu/g living bacteria. The research purpose study of viability probiotic in chocolate. The assay used in viability research is Total Plate Count. The process encapsulation of Mar 8 dan KMar C2 use 10% milk skim and 3% chocolate fat made into microcapsules with spray drying method. The result revealed microcapsules viability before mix with chocolate 1,925 × 1010 cfu/g. After mixing 20 g microcapsules in chocolate, viability decreased 1 log to 1.7 × 109 cfu/g and consentration probiotic is 3.4 × 107 cfu/g. Chocholate can be used as a probiotic chocolate. Probiotic chocolate will be use to decrease the level of uric acid in blood.