?url_ver=Z39.88-2004&rft_id=1414051076&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=STUDI+TEMPE+TERMODIFIKASI+SEBAGAI+MAKANAN+PROBIOTIK%0D%0A%0D%0ASECARA+IN+VIVO&rft.creator=Peby+Pradmadya+Putri%2C+1414051076&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tujuan+penelitian+untuk+mengetahui+kemampuan+hidup+(viabilitas)%0D%0ASaccharomyces+cerevisiae+dalam+tempe+terhadap+usus+tikus.+Penelitian+terdiri+dari%0D%0Adua+tahap%2C+penelitian+pendahuluan+untuk+menguji+ketahanan+kultur+murni%0D%0ASaccharomyces+cerevisiae+terhadap+garam+empedu%2C+sedangkan+penelitian+utama%0D%0Auntuk+mengevaluasi+bakteri+probiotik+secara+in+vivo+menggunakan+tikus+putih%0D%0Ajantan+galur+Wistar.+Penelitian+disusun+dalam+Rancangan+Acak+Lengkap+(RAL)%0D%0Adengan+faktor+tunggal+dan+lima+kali+ulangan.+Faktor+tunggal+adalah+perlakuan%0D%0Apemberian+tepung+tempe+yang+terdiri+dari+tiga+taraf+yaitu+Kelompok+normal+(K+-)%2C%0D%0Atikus+diberi+pakan+pelet%3B+Kelompok+kontrol+(K%2B)%2C+tikus+dicekok+tepung+kedelai%2B%0D%0ASaccharomyces+cerevisiae%3B+Kelompok+tikus+dicekok+tepung+tempe%0D%0A(kedelai%2BRhizopus+oligosporus+%2BSaccharomyces+cerevisiae).+Data+dianalisis+sidik%0D%0Aragam+untuk+mengetahui+ada+tidaknya+pengaruh+antar+perlakuan.+Kesamaan%0D%0Aragam+data+diuji+dengan+uji+Bartlet+dan+kemenambahan+data+diuji+dengan+uji%0D%0ATuckey.+Untuk+mengetahui+perbedan+antar+perlakuan%2C+data+dianalisis+lebih+lanjut%0D%0A%0D%0Aiv%0D%0A%0D%0Adengan+uji+lanjut+Beda+Nyata+Terkecil+(BNT)+pada+taraf+5%25.+Hasil+penelitian%0D%0Apendahuluan+menunjukkan+bahwa+ketahanan+Saccharomyces+cerevisiae+terhadap%0D%0Agaram+empedu+menunjukkan+jumlah+koloni+yang+hidup+sebesar+7%2C20+%C2%B1+0%2C02%0D%0ACFU%2FmL+dengan+cara+menginokulasi+Saccharomyces+cerevisiae+pada+media%0D%0Adengan+penambahan+oxgall+0%2C3%25+(b%2Fv)+selama+24+jam%2C+sedangkan+perlakuan+tanpa%0D%0Agaram+empedu+sebesar+7%2C28+%C2%B1+0%2C35+CFU%2FmL.+Hasil+penelitian+utama%0D%0Amenunjukkan+bahwa+jumlah+khamir+dalam+usus+besar+tikus+yang+mengonsumsi%0D%0Atepung+tempe+(kedelai+%2B+Rhizopus+oligosporus+%2B+Saccharomyces+cerevisiae)+lebih%0D%0Atinggi+sebesar+1%2C400x10%0D%0A%0D%0A8CFU%2Fml+dibanding+jumlah+awal+khamir+yang+terdeteksi%0D%0Adalam+tepung+tempe+(kedelai+%2B+Rhizopus+oligosporus+%2B+Saccharomyces%0D%0Acerevisiae)+sebelum+dicekok+pada+tikus+yaitu+sebesar+5%2C10x107+CFU%2Fg.+Khamir%0D%0ASaccharomyces+cerevisiae+mampu+melewati+asam+pada+lambung+dan+garam%0D%0Aempedu+serta+beradaptasi+pada+kondisi+saluran+pencernaan+sehingga+tempe%0D%0A(kedelai+%2B+Rhizopus+oligosporus+%2B+Saccharomyces+cerevisiae)+berpotensi+sebagai%0D%0Amakanan+probiotik.%0D%0A%0D%0AKata+kunci%3A+Saccharomyces+cerevisiae%2C+Rhizopus+oligosporus%2C+probiotik%2C+tempe+The+aimed+of+this+research+was+to+find+out+the+living+capabilities+(viability)%0D%0ASaccharomyces+cerevisiae+on+tempeh+through+in+vivo+in+the+mice+intestine.+This%0D%0Aresearch+consists+of+two+stages.+Pre-research+to+measures+the+resilience+of%0D%0ASaccharomyces+cerevisiae's+pure+cultures+against+bile+salts%2C+while+the+primary%0D%0Aresearch+to+evaluate+the+probiotic+bacteria+through+in+vivo+by+using+white+male%0D%0AWistar+mice.+The+research+was+listed+in+Complete+Random+Designs+(CRD)+with+a%0D%0Asingle+factor+and+five+times+repetition.+Single+factor+is+the+treatment+of+giving%0D%0Atempeh+flour+which+consists+of+three+stages+those+are+normal+group+(K-)%2C+mice%0D%0Awere+given+the+pellet+feeds%3B+control+group+(K%2B)%2C+mice+of+force-fed+flour+soybean%2B%0D%0ASaccharomyces+cerevisiae%3B+mice+group+of+force-fed+flour+tempeh+(Rhizopus%0D%0Aoligosporus+%2B+soybean+%2B+Saccharomyces+cerevisiae).+The+data+were+analyzed+its%0D%0Ahomogeneity+to+find+out+whether+there+is+any+influence+between+each+treatments.%0D%0AThe+homogeneity+data+were+tested+with+Bartlett's+test+and+the+additivity+data+were%0D%0A%0D%0Aii%0D%0A%0D%0Atested+with+Tuckey's+test.+To+find+out+the+differences+between+treatment%2C+the+data%0D%0Awere+analyzed+further+by+Least+Significance+Different+(LSD)+advanced+test+at+the%0D%0A5%25+level.+The+result+of+pre-research+showed+the+resilience+of+Saccharomyces%0D%0Acerevisiae's+against+the+bile+salts+amount+7%2C20+%C2%B1+0%2C02+CFU%2FmL+number+of+living%0D%0Acolonies+by+inoculate+the+Saccharomyces+cerevisiae+in+the+media+with+oxgall%0D%0Aaddition+0.3%25+(b%2Fv)+for+24+hours%2C+while+the+treatment+without+the+bile+salts+were%0D%0Acome+to+7%2C28+%C2%B1+0%2C35+CFU%2FmL.The+result+of+primary+research+showed+that+the%0D%0Aamount+of+yeasts+inside+the+mice's+colon+that+consumed+the+tempeh+flour+(soybean%0D%0A%2B+Rhizopus+oligosporus+%2B+Saccharomyces+cerevisiae)+were+higher+amounts+to%0D%0A1%2C400x108+CFU%2Fml+compared+to+the+earlier+number+of+yeasts+were+detected+in+the%0D%0Atempeh+flour+(soybean+%2B+Rhizopus+oligosporus+%2B+Saccharomyces+cerevisiae)%0D%0Abefore+force-fed+to+the+mice+amounts+to+5%2C10x107CFU%2Fg.+Saccharomyces%0D%0Acerevisiae's+yeasts+were+able+to+passed+through+the+stomach+acid+and+the+bile+salts%0D%0Aand+also+adapted+to+the+conditions+of+the+digestive+system+so+that+tempeh+(soybean%0D%0A%2B+Rhizopus+oligosporus+%2B+Saccharomyces+cerevisiae)+were+potential+for+probiotic%0D%0Afoods.%0D%0A%0D%0AKeywords%3A+Saccharomyces+cerevisiae%2C+Rhizopus+oligosporus%2C+probiotic%2C+tempeh&rft.publisher=FAKULTAS+PERTANIAN&rft.date=2019&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57235%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57235%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F57235%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Peby+Pradmadya+Putri%2C+1414051076++(2019)+STUDI+TEMPE+TERMODIFIKASI+SEBAGAI+MAKANAN+PROBIOTIK+SECARA+IN+VIVO.++FAKULTAS+PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F57235%2F