Fermentasi Spirulina plantensis oleh Lactobacillus plantarum SK(5) dan Fortifikasinya pada Es Krim Probiotik

Abstract

Spirulina dapat berperan sebagai prebiotik bagi bakteri bakteri asam laktat probiotik. Lactobacillus plantarum SK(5) merupakan bakteri asam laktat asal bekasam yang bersifat sebagai probiotik. Penelitian ini bertujuan menentukan karakteristik spirulina fermentasi dan pengaruh perbedaan konsentrasi spirulina fermentasi terhadap karakteristik es krim spirulina probiotik. Spirulina platensis diperoleh melalui kultivasi mandiri selama 13 hari dengan nilai optical density (OD) sebesar 0,54. Biomassa spirulina difermentasi menggunakan Lactobacillus plantarum SK(5) pada suhu 37℃ selama 48 jam. Karakteristik spirulina fermentasi yang dihasilkan yaitu pH 3,38, total asam tertitrasi 0,7% dan total bakteri asam laktat 8,15 log cfu/mL. Spirulina fermentasi selanjutnya difortifikasi ke dalam es krim dengan formula E0 (tanpa penambahan spirulina fermentasi), E10 (10 g), E15 (15 g), dan E20 (20 g). Data yang dianalisis pada es krim probiotik meliputi overrun, total padatan, daya leleh, komposisi kimia (protein, lemak, air, abu, dan karbohidrat), total BAL, kadar TAT dan nilai pH. Es krim spirulina probiotik memiliki overrun 19,25-20,42%, total padatan 40,55-42,37%, daya leleh 1,41- 1,53%, kadar protein 6,23-7,33%, kadar lemak 3,49-3,37%, kadar air 57,63- 59,46%, kadar abu 1,70-1,85%, karbohidrat 28,67-29,72%, nilai pH 6,22-6,27, total asam tertitrasi 0,52-0,68%, dan total bakteri asam laktat 0,00-6,59 log cfu/mL. Es krim yang difortifikasi dengan spirulina fermentasi dapat dinyatakan sebagai produk probiotik. Perlakuan terbaik yaitu formula es krim E20 (fortifikasi spirulina sebanyak 20 g), mempunyai karakteristik total padatan 41,79%, kadar protein 7,33%, total BAL 6,59 log cfu/mL (106 cfu/mL) kadar TAT 0,86% dan nilai pH 6,22.

Spirulina can act as a prebiotic for probiotic lactic acid bacteria. Lactobacillus plantarum SK(5) is a lactic acid bacteria from fermented fish product which acts as a probiotic. This study aims to determine the characteristics of fermented spirulina and the effect of different concentrations of fermented spirulina on the characteristics of probiotic spirulina ice cream. Spirulina platensis was obtained through self-cultivation for 13 days with an optical density (OD) value of 0,54. Spirulina biomass was fermented using Lactobacillus plantarum SK(5) at 37℃ for 48 hours. The characteristics of fermented spirulina produced were pH 3,38, total titrated acid 0,7% and total lactic acid bacteria 8,15 log cfu/mL. The fermented spirulina was then fortified into ice cream with the formula E0 (without the addition of fermented spirulina), E10 (10 g), E15 (15 g), and E20 (20 g). Characterization of probiotic ice cream included overrun, total solids, melting power, chemical composition (protein, fat, water, ash, and carbohydrates), total LAB, TAT content and pH values. Characteristics of probiotic spirulina ice cream were overrun of 19,25-20.42%, total solids 40,55-42,37%, melting power 1,41- 1,53%, protein content 6,23-7,33%, fat content 3,49-3,37%, water content 57,63- 59,46%, ash content 1,70-1,85%, carbohydrates 28,67-29,72%, pH value 6,22-6,27, total titrated acid was 0,52-0,68%, and total lactic acid bacteria was 0,00-6,59 log cfu/mL. Ice cream fortified with fermented spirulina can be declared as a probiotic product. The best treatment was ice cream formula E20 (it fortified with fermented spirulina of 20 g), which had the characteristics of total solids 41,79%, protein content 7,33%, total LAB 6.59 log fcu/mL (106 cfu/mL), TAT content 0,86% and pH value 6,22.