STUDI TEMPE TERMODIFIKASI SEBAGAI MAKANAN PROBIOTIK SECARA IN VIVO

Peby Pradmadya Putri, 1414051076 (2019) STUDI TEMPE TERMODIFIKASI SEBAGAI MAKANAN PROBIOTIK SECARA IN VIVO. FAKULTAS PERTANIAN, UNIVERSITAS LAMPUNG.

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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)

Tujuan penelitian untuk mengetahui kemampuan hidup (viabilitas) Saccharomyces cerevisiae dalam tempe terhadap usus tikus. Penelitian terdiri dari dua tahap, penelitian pendahuluan untuk menguji ketahanan kultur murni Saccharomyces cerevisiae terhadap garam empedu, sedangkan penelitian utama untuk mengevaluasi bakteri probiotik secara in vivo menggunakan tikus putih jantan galur Wistar. Penelitian disusun dalam Rancangan Acak Lengkap (RAL) dengan faktor tunggal dan lima kali ulangan. Faktor tunggal adalah perlakuan pemberian tepung tempe yang terdiri dari tiga taraf yaitu Kelompok normal (K -), tikus diberi pakan pelet; Kelompok kontrol (K+), tikus dicekok tepung kedelai+ Saccharomyces cerevisiae; Kelompok tikus dicekok tepung tempe (kedelai+Rhizopus oligosporus +Saccharomyces cerevisiae). Data dianalisis sidik ragam untuk mengetahui ada tidaknya pengaruh antar perlakuan. Kesamaan ragam data diuji dengan uji Bartlet dan kemenambahan data diuji dengan uji Tuckey. Untuk mengetahui perbedan antar perlakuan, data dianalisis lebih lanjut iv dengan uji lanjut Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian pendahuluan menunjukkan bahwa ketahanan Saccharomyces cerevisiae terhadap garam empedu menunjukkan jumlah koloni yang hidup sebesar 7,20 ± 0,02 CFU/mL dengan cara menginokulasi Saccharomyces cerevisiae pada media dengan penambahan oxgall 0,3% (b/v) selama 24 jam, sedangkan perlakuan tanpa garam empedu sebesar 7,28 ± 0,35 CFU/mL. Hasil penelitian utama menunjukkan bahwa jumlah khamir dalam usus besar tikus yang mengonsumsi tepung tempe (kedelai + Rhizopus oligosporus + Saccharomyces cerevisiae) lebih tinggi sebesar 1,400x10 8CFU/ml dibanding jumlah awal khamir yang terdeteksi dalam tepung tempe (kedelai + Rhizopus oligosporus + Saccharomyces cerevisiae) sebelum dicekok pada tikus yaitu sebesar 5,10x107 CFU/g. Khamir Saccharomyces cerevisiae mampu melewati asam pada lambung dan garam empedu serta beradaptasi pada kondisi saluran pencernaan sehingga tempe (kedelai + Rhizopus oligosporus + Saccharomyces cerevisiae) berpotensi sebagai makanan probiotik. Kata kunci: Saccharomyces cerevisiae, Rhizopus oligosporus, probiotik, tempe The aimed of this research was to find out the living capabilities (viability) Saccharomyces cerevisiae on tempeh through in vivo in the mice intestine. This research consists of two stages. Pre-research to measures the resilience of Saccharomyces cerevisiae's pure cultures against bile salts, while the primary research to evaluate the probiotic bacteria through in vivo by using white male Wistar mice. The research was listed in Complete Random Designs (CRD) with a single factor and five times repetition. Single factor is the treatment of giving tempeh flour which consists of three stages those are normal group (K-), mice were given the pellet feeds; control group (K+), mice of force-fed flour soybean+ Saccharomyces cerevisiae; mice group of force-fed flour tempeh (Rhizopus oligosporus + soybean + Saccharomyces cerevisiae). The data were analyzed its homogeneity to find out whether there is any influence between each treatments. The homogeneity data were tested with Bartlett's test and the additivity data were ii tested with Tuckey's test. To find out the differences between treatment, the data were analyzed further by Least Significance Different (LSD) advanced test at the 5% level. The result of pre-research showed the resilience of Saccharomyces cerevisiae's against the bile salts amount 7,20 ± 0,02 CFU/mL number of living colonies by inoculate the Saccharomyces cerevisiae in the media with oxgall addition 0.3% (b/v) for 24 hours, while the treatment without the bile salts were come to 7,28 ± 0,35 CFU/mL.The result of primary research showed that the amount of yeasts inside the mice's colon that consumed the tempeh flour (soybean + Rhizopus oligosporus + Saccharomyces cerevisiae) were higher amounts to 1,400x108 CFU/ml compared to the earlier number of yeasts were detected in the tempeh flour (soybean + Rhizopus oligosporus + Saccharomyces cerevisiae) before force-fed to the mice amounts to 5,10x107CFU/g. Saccharomyces cerevisiae's yeasts were able to passed through the stomach acid and the bile salts and also adapted to the conditions of the digestive system so that tempeh (soybean + Rhizopus oligosporus + Saccharomyces cerevisiae) were potential for probiotic foods. Keywords: Saccharomyces cerevisiae, Rhizopus oligosporus, probiotic, tempeh

Jenis Karya Akhir: Skripsi
Subyek: 600 Teknologi (ilmu terapan) > 630 Pertanian dan teknologi yang berkaitan
Program Studi: Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian
Pengguna Deposit: UPT . Rukiah
Date Deposited: 02 Apr 2022 22:39
Terakhir diubah: 02 Apr 2022 22:39
URI: http://digilib.unila.ac.id/id/eprint/57235

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