PENGARUH SUHU INLET TERHADAP VIABILITAS Lactobacillus casei DALAM MIKROPARTIKEL (Matrik Kombinasi Kopolimer Asam Metakrilat Tipe L dan Tipe S 1:1 dengan Laju Alir Bahan 10ml/menit)

Microencapsulation using suitable technique and matric was efficient methods to protect probiotic from extreme condition and keep probiotic active through the gastrointestineal tract and release then in their target organ. Lactobacillus casei was made into microparticle using combination of methacrylic acid copolymer L type and methacrylic acid copolymer S type (1:1) by spray drying method with three different inlet temperature. Selection of inlet temperature based on minimum film temperature of methacrylic acid copolymer more than 100 oC and transition glass temperature less than 150 oC for methacrylic acid copolymer L type and 160 oC for methacrylic acid copolymer S type. Three different inlet temperature were 100 °C, 120 °C, and 140 °C. Other parameter of spray drying was controlled, outlate temperature was between 70 oC – 79 oC, diameter of noozle 4 mm, pump speed 32% and feed flow rate 10 ml/minutes. Protection test was performed in all condition of inlet temperature. The result showed that viability of Lactobacillus casei on microparticle probiotic increased with increasing inlet temperature but statistically, no significant difference showed between each inlet temperature other temperature (p>0,05). The conclution of this study is increasing inlet temperature of 100 °C, 120 °C, and 140 °C has no difference on viability of Lactobacillus casei on microparticle probiotic using combination of methacrylic acid copolymer L type and methacrylic acid copolymer S type (1:1) by spray drying method