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http://repository.ipb.ac.id/handle/123456789/59877
Title: | Microbiological characteristic of granul starter culture of dadih L. plantarum with microencapsulated sinbiotic B. longum and L. acidophilus Karakteristik Mikrobiologis Kultur Starter Bakteri Indigenous Dadih Susu Kerbau dengan Sinbiotik Terenkapsulasi dalam Bentuk Granul. |
Authors: | Maheswari, Rarah Ratih Adjie Sutriyo Indriati, Marlinda |
Keywords: | dadih dry culture starter probiotic microencapsulation |
Issue Date: | 2009 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | Dadih is a fermented buffaloes milk product that traditionally made by West Sumatera’s people. To develope this product need an under control process of fermentation, especially, the use of certain culture starter. The previous study has succesfully isolated an indigenouse lactid acid bacteria (LAB) identified as Lactobacillus plantarum (LP-RM01). The aims of this research were to produce dry starter culture of dadih in the form of granul and to apply it for dadih-making. To enrich the product, Lactobacillus plantarum, L. acidophilus and B. longum and prebiotic (inulin) were added in dry culture, then all is granulated. Three different formula were compared to determined especially the best formula base on viability of LAB in granul and in the product. Beside that aim this research was to study a microbiological characteristic (total plate count, lactid acid bacteria (L. plantarum) and total coliform) granul starter culture of dadih in three different formulas. Three different formulas give same micribiological characteristic both in granule and product showed by a highest viability of LAB > 7 log 10 cfu/g. The granule showed a good solubility and value of compresibility. The high viability of LAB in the dadih produced showed that this product could be recognized as probiotic fermented milk. Dadih merupakan produk olahan susu fermentasi asli Indonesia terbuat dari susu kerbau, berwarna putih dan hampir menyerupai tahu, bisa dipotong atau dimakan dengan menggunakan sendok serta memiliki citarasa seperti yogurt dan kefir. Di daerah asalnya Sumatera Barat produk dadih difermentasi secara alami sehingga produk dadih yang dihasilkan tidak homogen dan tingkat kontaminasi bakteri patogen masih tinggi. Maka dari itu diperlukan adanya usaha perbaikan pengolahan dadih melalui fermentasi terkontrol denga cara penggunaan kultur starter spesifik hasil isolasi dadih susu kerbau. Pengembangan kultur starter kering dadih dalam bentuk granul merupakan inovasi pengembangan sediaan kultur starter yang memudahkan konsumen dalam hal penanganan, penyimpanan dan pengaplikasiannya terhadap susu. Peningkatan kualitas dadih dari susu sapi dilakukan dengan mengkombinasikan manfaat antara kultur starter bakteri indigenous dadih susu kerbau dengan bakteri probiotik dan substrat pertumbuhan probiotik yaitu prebiotik. Keberadaan bakteri probiotik L. acidophilus dan B. longum dan substrat pertumbuhan probiotik sebagai contoh inulin dalam saluran pencernaan manusia akan meningkatkan manfaat dadih bagi kesehatan manusia. Kultur starter bakteri asam laktat yang digunakan dalam pembuatan dadih sinbiotik adalah Lactobacillus plantarum (Lp RRM-01) Lactobacillus acidophilus (La RRM-01) dan Bifidobacterium longum (Bl RRM-01). Probiotik dan prebiotik harus dilindungi dalam lingkungan saluran pencernaan manusia yang ekstrim (saliva, asam lambung dan garam empedu) dengan cara mikroenkapsulasi. |
URI: | http://repository.ipb.ac.id/handle/123456789/59877 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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D09min.pdf Restricted Access | Full Text | 920.46 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 287.32 kB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 291.81 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 282.06 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 324.69 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 333.58 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 739.66 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 281.11 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 293.47 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 290.5 kB | Adobe PDF | View/Open |
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