Perancangan proses produksi probiotik isolat lokal Lactobacillus sp. penghasil omega-6 (Ω-6) dan penurun kolesterol
Production process design of local isolate Lactobacillus sp. as an omega-6 (ω-6) probiotic producing and cholesterol lowering
Fauzi, Anas Miftah
Indrasti, Nastiti Siswi
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Health food products in Indonesia is growing rapidly nowadays. This condition is supported by increasing public knowledge about the benefits of it. This condition encourage the study of searching the potential strains for probiotic production from local sources, badeg pace. Isolation of Lactobacillus sp. from badeg pace was based on its low of pH value that is commonly used as a reason of Lactobacillus isolation. Aims of this study were to design production process of local isolates of probiotic Lactobacillus sp. as omega 6 (ω-6) producing and cholesterol lowering and to perform opportunity analysis that was continued by process creation and integration of fermentor 75 L as the basis for financial analysis. The result of process design showed that market of probiotic is very potential. The selected process was batch fermentation system that used L. plantarum JR64. The results of creation process on laboratory scale showed that the best bioconvertion condition was resulted on glucose concentration of 20 g/l, meanwhile the integration process on 75 L scale used a complex media resulted Y x/s 62.1 percent and Y p/s 22.2 percent. The best design and formulation of product was produced by using 15 g of probiotic component, 50 g of butter, and 15 g of icing sugar. Characteristic of L. plantarum JR64 that produces omega-6 (ω-6) had the ability of cholesterol lowering by 19.5 percent. The designed process was feasible at 2,500 kg/batch of production capacity using corn extract as raw material. Investment capital that as required for the designed process were IDR.7,640,244,620. Probiotic product contained omega-6 price was stated at IDR.14,000/kg and the IRR was 20.74 percent.