Pengaruh Suhu dan Lama Pengovenan pada Enkapsulasi Lactobacillus salivarius terhadap Kadar Bahan Kering dan Jumlah Bakteri Asam Laktat

Budiarti, Erlyna

dc.contributor.author	Budiarti, Erlyna
dc.date.accessioned	2020-11-11T03:12:36Z
dc.date.available	2020-11-11T03:12:36Z
dc.date.issued	2020-08-11
dc.identifier.uri	http://repository.unisma.ac.id/handle/123456789/252
dc.description.abstract	The purpose of this study was to determine the effect of temperature and duration of oven on Lactobacillus salivarius encapsulation on dry matter content and the number of lactic acid bacteria. This study was conducted in the Lab. Applied Faculty of Animal Husbandry and Lab. Faculty of Agriculture UNISMA on July 1 to July 30 2020. The materials were bacterial isolates of Lactobacillus salivarius, MRS Agar, cornstarch, and maltodextrin. The method of the study was carried out experimentally using a completely randomized design consisting of 6 treatments and 3 replications, with treatment P1 = temperature 45 ºC for 4 hours, P2 = temperature 45 ºC for 6 hours, P3 = temperature 48 ºC for 4 hours, P4 = temperature 48 ºC for 6 hours, P5 = temperature 51 ºC for 4 hours, and P6 = temperature 51 ºC for 6 hours. The variables observed in this study were dry matter content and the number of lactic acid bacteria. The collecting data were analyzed using Analysis of variance (ANOVA) and continued with the smallest significant difference (LSD) test to determine the differences between treatments. Based on the study, the results showed that the temperature and duration of the oven in the Lactobacillus salivarius encapsulation had a significant effect (P <0.05) on the dry matter content, with an average value of P1 = 71.38a, P2 = 75.62b, P3 = 75.93b, P4. = 76.04b, P5 = 76.11b, and P6 = 81.90c. The results of the calculation of the number of LAB (Lactic Acid Bacteria) in the encapsulation of Lactobacillus salivarius showed a very significant effect (P <0.01), with an average value of P1 = 9.61a (9.9 x 108), P2 = 9.63a (5.3 x 107), P3 = 9.60a (4.2 x 107), P4 = 9.69a (7.4 x 108), P5 = 9.85ᵇ (5.5 x 109), and P6 = 9.94b ( 7.0 x 109). The conclusion is that the temperature and duration of the oven in the Lactobacillus salivarius encapsulation can increase the dry matter content and the number of lactic acid bacteria, and it is advisable to conduct further research to apply the use of probiotic products that have been subjected to an oven temperature of 51 ºC for 6 hours. Key words: Probiotic, Lactobacillus salivarius, encapsulation, dry matter, Lactic Acid Bacteri	en_US
dc.language.iso	other	en_US
dc.publisher	Universitas Islam Malang	en_US
dc.subject	Probiotik, Lactobacillus salivarius, Bakteri Asam Laktat	en_US
dc.title	Pengaruh Suhu dan Lama Pengovenan pada Enkapsulasi Lactobacillus salivarius terhadap Kadar Bahan Kering dan Jumlah Bakteri Asam Laktat	en_US
dc.type	Thesis	en_US