VIABILITAS BAKTERI ASAM LAKTAT YANG DIISOLASI DARI RUMEN SAPI DALAM MEDIA KONSENTRASI MOLASE

HERMAWATI, NOVITA ANGGUN (2013) VIABILITAS BAKTERI ASAM LAKTAT YANG DIISOLASI DARI RUMEN SAPI DALAM MEDIA KONSENTRASI MOLASE. Other thesis, Universitas Sebelas Maret.

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    Abstract

    Lactic acid bacteria (LAB) have an important role in life, either through involvement in fermented foods or functional purposes such as the development of probiotic products. On the other hand, there was problems such as lactic acid bacteria culture viability when stored so that culture can be reduced or even disappear so it is necessary to increase the shelf life. This research aims to study the effect of molasses treatment and storage temperature on viability of lactic acid bacteria as well as determine the most optimal treatment in improving the shelf life of the viability of lactic acid bacteria. The research had been performed using using a completely randomized design (CRD) which consists of two factors. The first factor was concentration of molasses with three levels (2%, 1,5%, and 1%). The second factor was storage temperature with two levels (cold temperature (4°C) and room temperature (28 °C)). Physiological and biochemical parameters were observed, between others, the calculation of the number of bacteria using Total Plate Count method, measurement of acidity (pH) using pH meter, total reducing sugars using DNS method and identification of isolates using API 50 CHL (API bioMérieux). Data collected were analyzed using ANOVA followed by DMRT in 95% confidence level to determine the significant difference between treatments. The results showed that the MRSB treatment and storage temperature influence in increasing the viability of lactic acid bacteria. International Diary Federation (IDF) provides a standard minimum number of live probiotic as a reference is 106 CFU / mL in the final product. The most optimal treatment in improving the shelf life of the viability of lactic acid bacteria is 2% molasses and 1,5% molasses concentration at cold temperature (4°C) for 8 weeks, whereas at room temperature (28ºC) is molasses 2%, molasses 1,5% , and molasses 1% for 3 weeks. Identification of lactic acid bacteria isolates showed that the Lactobacillus brevis (98.1%). Keywords: LAB, probiotic, viability, molasses

    Item Type: Thesis (Other)
    Subjects: Q Science > QH Natural history > QH301 Biology
    Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi
    Depositing User: Lia Primadani
    Date Deposited: 10 May 2014 20:16
    Last Modified: 10 May 2014 20:16
    URI: https://eprints.uns.ac.id/id/eprint/16064

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