Preparation and characterization of probiotics in powder form

Research about Heryaki probiotic powder as a feed supplement in ruminant diets has been done since 2018. Since changing its form from colloid to powder, there are several advantages of the probiotic powder such as being handled, distributed and utilized easier. This change in the form has followed consumer requirements who feel less practical to use the colloid form of Heriyaki probiotic and spending more time to produce feed since it was mixed using spray pump to distribute liquid probiotic to concentrate or ensiled forage. The procedure of making Heryaki probiotic powder uses a single ribbon mixer of 150 kg capacity with a pump to distribute the liquid. Operationally, Heryaki probiotic powder production starts with turning on the mixer machine at 15 rotations speed per minute until the machine runs stable. Then, the 10% molasses was added into 20% of Heryaki probiotic liquid and mixed until homogenized (solution A). Then, the rice bran was put into the mixer machine (70% of the total amount of powder to be made) and the mixer lid is closed. Solution A is pumped and distributed into rice bran inside the mixer and mix them properly for about 15 minutes. Remove mixed probiotic powder from the mixer machine and put it into drums prior to be compacted (to make anaerobic condition) and kept in anaerobic conditions for minimum 5 days. The probiotic powder is ready to be used or distributed. During laboratory observation, the pH of Heryaki probiotic powder was 3.6 and contained 24.8% of water, 16.8% of ash, 6.8% of protein, 0.52% of lipids, 30.7% of fiber, and 45.18% of nitrogen-free extract. It also contained 2.0×1010 total viable microbes, 1.21×1010 total fungi, and 1.87x1010 total lactobacillus. Several identified microbes were Candida ethanolica, Bacillus subtilis and Monascus fumeus.