Fruit jam added with probiotics is an innovation in food product development. In this research, pineapple jam was made not only to increase the economic value of the pineapple but also to add the health properties due to the addition of probiotics (Lactobacillus acidophilus). The objective of the study was to evaluate the stability of L. acidophilus microcapsules ATCC 314 against heating and storage in low sugar pineapple jam. L. acidophilus was microencapsulated with emulsification method using sodium alginate and oil with Tween 80 as the emulsifier. The microcapsules size was 40-60 µm. Microencapsulation was found to improve the stability of L. acidophilus upon heat processing. Total healthy cells of the microencapsulated probiotics heated at 40 and 50°C (1.4x10 7 CFU/mL; 6.9x10 6 CFU/mL) were higher than the free probiotic cells (7.9x10 6 CFU/mL; 4.5x10 6 CFU/mL). The stability of the encapsulated probiotics in pineapple jam at 4°C (14 days of storage) was also better than that of the free cells. Conclusively, microencapsulation process with alginate could increase probiotic stability, thus can be considered in probiotic pineapple jam development. ABSTRAKSelai dengan kandungan probiotik merupakan salah satu inovasi dalam pengembangan produk pangan. Dalam penelitian ini dilakukan pembuatan selai nanas yang tidak hanya meningkatkan nilai jual buah nanas tetapi juga memberikan nilai fungsional terhadap kesehatan pencernaan dikarenakan penambahan Lactobacillus acidophilus dengan metode mikroenkapsulasi. Penelitian ini bertujuan mengetahui stabilitas mikrokapsul L. acidophilus ATCC 314 terhadap pengaruh pemanasan dan waktu penyimpanan. Proses mikroenkapsulasi L. acidophilus dilakukan dengan teknik emulsifikasi menggunakan natrium alginat dan campuran minyak dengan emulsifier Tween 80. Ukuran mikrokapsul yang diperoleh sebesar 40-60 µm. Metode mikroenkapsulasi terbukti dapat meningkatkan kestabilan L. acidophilus terhadap pengaruh pemanasan. Jumlah sel sehat termikroenkapsulasi pada suhu 40 dan 50°C lebih tinggi (1,4x10 7 CFU/mL; 6,9x10 6 CFU/mL) dibandingkan sel bebas (7,9x10 6 CFU/mL; 4,5x10 6 CFU/mL). Penyimpanan probiotik selama 14 hari dalam bentuk terenkapsulasi dalam selai nanas pada suhu 4°C lebih stabil dibandingkan sel bebas. Proses mikroenkapsulasi dapat menjaga stabilitas probiotik dan dapat diaplikasikan untuk mengembangkan produk selai nanas probiotik.
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