%0 Generic
%A Peby Pradmadya Putri, 1414051076
%C UNIVERSITAS LAMPUNG
%D 2019
%F eprints:57235
%I FAKULTAS PERTANIAN
%T STUDI TEMPE TERMODIFIKASI SEBAGAI MAKANAN PROBIOTIK    SECARA IN VIVO
%U http://digilib.unila.ac.id/57235/
%X 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