Microbiological characteristics of Kefir Starter Culture Combined with Sinbiotic Encapsulated in the Form of Granule

Abstract

The aim of this study was to produce and evaluate microbiological quality of kefir starter culture supplemented with encapsulated synbiotic in the form ofr granule. The research was conducted in Laboratorium of Microbiology, Dept. Animal Production Science and Technology, Faculty of Animal Science. In the first step, The preparation of starter culture included determination of harvest time of Lactic Acid Bacteria (LAB) issued from kefir grains and probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium longum), encapsulation of probiotic bacteria and prebiotic (inulin) , drying of kefir starter culture, granulation, and determination the best formulas (KL21S1, KL20S2 or KL19S3) of granule base on different rasio of lactose and sodium starch glycolate (SSG) as the treatments. The reseach used completely randomized design and data were statistically analyzed by analysis of variance and continued to Tukey-test when the treatment effect was significant (P<0.05). Parameter observed were total Lactic Acid Bacteria (LAB), Total Plate Count (TPC) bacteria and the prsence of coliform bacteria, both in granul starter culture of kefir and kefir resulted. Propagation LAB issued from kefir and probiotic bacteria as source of granule starter needed to incubated during 16 hours and 15 hours, respectively, to atteint population bacteria >9 log10 cfu/g. The granule formulation with different rasio of lactose and SSG resulted no difference both in total LAB or TPC. LAB population could be maintained higher than 7 log10 cfu/g both in granule starter or kefir resulted. There was no coliform bacteria presence both in granule nor in kefir product. Microbiologically, the granule starter kefir combined with encapsulated sinbiotic was fulfill the standard safety to produce sinbiotic kefir as functional food.

Kefir merupakan salah satu jenis minuman susu fermentasi yang memiliki rasa khas, yaitu asam dan berkarbonat. Saat ini tingkat konsumsi kefir di Indonesia masih dapat dikatakan lebih rendah bila dibandingkan dengan susu fermentasi lain seperti yogurt ataupun dadih. Rendahnya tingkat konsumsi ini disebabkan karena kefir belum terlalu dikenal oleh masyarakat Indonesia. Ditambah lagi kultur starter kefir, berupa biji kefir atau bulk kultur starter kefir, yang masih sulit didapatkan di pasaran.