Pengaruh Penambahan Dosis Multi Enzim pada Proses Enkapsulasi Probiotik Lactobacillus fermentum terhadap Kandungan Bahan Organik dan Jumlah Mikroba

Abstract

The aim of the research to study the effect of multi-enzyme addition in the encapsulation process of Lactobacillus fermentum toward the content of organic matter and the number of microbes. The materials used in this study were the isolate of the bacterium Lactobacillus fermentum, corn starch, maltodextrin, multi enzymes, aquades, alcohol, and growth media (MRS. B and MRS. A). The research method was an experiment by using a completely randomized design (CRD) that consisted of 4 treatments and 3 replications. The treatments used in this study were the addition of multi-enzyme dososage P0 = (control / without multi enzymes), P1 = multi enzyme 0.1%, P2 = multi enzyme 0.2%, P3 = multi enzyme 0.3% (with 20 grams total sample). Based on Variance analysis, multi-enzyme dosage in the encapsulation process of lactobacillus fermentum gave significant effect (P <0.01) toward the number of microbes. The results average each treatment (cfu) were P0 = 8.58 x 108a; P1 = 1.56 x 1010b; P2 = 1.78 x 1010b; P3 = 2.27 x 1010b. Variance analysis showed that the administration of multi-enzyme dosage in the probitic encapsulation process of lactobacillus fermentum gave very significant effect (P <0.01) toward the amount of organic matter content. The results of the average measurement of organic matter content in each treatment (%) were P0 = 70.52a; P1 = 71.53a; P2 = 71.81a; P3 = 87.09b. The conclusion of this study that the addition of a multi-enzyme dosage to the encapsulation of Lactobacillus fermentum has a positive response to the number of microbes and the content of organic matter. The best multi-enzyme dosage in the encapsulation of Lactobacillus fermentum was the treatment P1 (0.1%). It is recommended that further research need to carry out regarding the application of the addition of 0.1% multi enzyme dosage in the encapsulation of probiotic Lactobacillus fermentum as a supplement in poultry feed. Keywords: Encapsulation, Lactobacillus fermentum, probiotics, microbial counts, organic matter content