Pengaruh Lama Penyimpanan Probiotik Lactobacillus fermentum Enkapsulasi Plus Metionin terhadap Jumlah Bakteri Asam Laktat dan Kandungan Bahan Organik

Abstract

This study aims to analyze the effect of storage time from probiotic Lactobacillus fermentum encapsulation plus methionine on the number of lactic acid bacteria and organic matter content. This study used Lactobacillus fermentum bacterial isolate, cornstarch, maltodextrin, methionine and 50g aluminum foil packaging. This study used a completely randomized design (RAL) 3 treatments and 4 replications. The treatment of this research was the shelf life of the probiotic Lactobacillus fermentum encapsulation plus methionine, namely PO (0 days), P1 (7 days), and P2 (14 days). The parameters taken were the amount of BAL and the content of organic matter. The data analysis used was analysis of variance and BNT test to determine the differences between treatments. Based on the results of the analysis of variance, it showed that the length of storage for the probiotic Lactobacillus fermentum encapsulation plus methionine had a very significant effect (P <0.01) on the amount of BAL. The average number of BAL (log cfu / g) P0 = 8.08, P1 = 9.43, and P2 = 9.86. Based on the analysis of variance, it showed that the storage time for probiotic Lactobacillus fermentum encapsulation plus methionine had no significant effect (P> 0.05) on the organic matter content. The average organic matter content (%) was P0 = 87.75, P1 = 86.25, and P2 = 88.50. Accorden to the ending of the resurvey, we can be finished that the shelf life of the probiotic product has a positive response to the amount of BAL with can last up to 14 days based on the amount of BAL log 9.86 cfu / g and BO content of 88.5%. Further research is needed regarding the shelf life of more than 14 days of encapsulated probiotic products plus methionine and various types of packaging. Key words: Storage time, Methionine, Lactic Acid Bacteria, Organic Materials.