Viability test of yeast encapsulation (Candida tropicalis) using sodium alginate polymer in bread production

Utami, Ulfah, Putra, Donny and Harianie, Liliek (2024) Viability test of yeast encapsulation (Candida tropicalis) using sodium alginate polymer in bread production. IOP Conference Series: Earth and Environmental Science (1312 (). ISSN 1312 (2024) 012053

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Abstract

Abstract. This study explores sodium alginate encapsulation's impact on Candida tropicalis
yeast cell viability and its influence on bread making. Encapsulation protects yeast cells from
damage during drying and storage. The research used 10% and 15% sodium alginate for two
isolates and one control. Statistical analysis, including Kruskal Wallis and Mann-Whitney tests
in Microsoft Excel SPSS, showed significant effects. Sodium alginate encapsulation notably
improved Candida tropicalis yeast cell viability and final bread swelling, especially at 15%
concentration. Mann-Whitney tests on organoleptic parameters revealed panelist preferences:
Candida tropicalis 2 with 15% sodium alginate for color, taste, and texture, while Candida
tropicalis 1 with 15% sodium alginate for aroma. This study suggests sodium alginate's
potential to enhance yeast viability and improve bread quality, offering insights for food
processing and preservation applications. The research findings may contribute to developing
effective encapsulation techniques for yeast-based products.

Item Type:	Journal Article
Keywords:	bread quality,Candida tropicalis, encapsulation, endophytic yeast, fermentation, viability.
Subjects:	06 BIOLOGICAL SCIENCES > 0605 Microbiology > 060505 Mycology
Divisions:	Faculty of Mathematics and Sciences > Department of Biology
Depositing User:	Ulfah Utami
Date Deposited:	10 Jun 2024 13:23

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