PERUBAHAN VIABILITAS Lactobacillus plantarum Dad-13 PADA CREAM CHEESE PROBIOTIK SELAMA PENYIMPANAN DINGIN

ELIAN HANSEL, Prof. Dr. Ir. Endang S. Rahayu, MS; Dr. Rini Yanti, STP., MP

2020 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Meningkatnya permintaan konsumen akan bahan pangan fungsional yang disuplementasi dengan probiotik, termasuk bakteri asam laktat (BAL), memunculkan berbagai penelitian mengenai pengayaan makanan dengan bakteri ini. Cream cheese memiliki potensi yang besar untuk disuplementasi dengan probiotik. Tujuan utama dari penelitian ini adalah untuk mendapatkan produk cream cheese yang memiliki potensi probiotik menggunakan bakteri Lactobacillus plantarum Dad-13, dan mempelajari viabilitas bakteri Lactobacillus plantarum Dad-13 dalam cream cheese probiotik pada kondisi penyimpanan dingin yang umum (lebih-kurang 2,5 derajat Celsius) Perubahan viabilitas Lactobacillus plantarum Dad-13 dalam sampel cream cheese probiotik selama variasi waktu penyimpanan (1 dan 3 hari serta 1, 2, 3, 4, 5, dan 6 minggu) ditentukan dengan enumerasi colony forming unit (CFU) dalam media Plate Count Agar, Violet Red Bile Agar dan Lactobacillus plantarum Selective Medium. Data perubahan viabilitas Lactobacillus plantarum Dad-13 dianalisis menggunakan Repeated Measures ANOVA dan dilanjutkan dengan post-hoc test menggunakan koreksi Bonferroni Hasil penelitian menunjukkan jumlah sel Lactobacillus plantarum Dad-13 hidup dalam cream cheese probiotik mampu dipertahankan pada 10^7-10^8 CFU/g setelah disimpan selama 6 minggu pada suhu 2,5 derajat Celcius. Perlakuan penyimpanan selama satu minggu pertama memberi pengaruh yang signifikan terhadap kenaikan viabilitas Lactobacillus plantarum Dad-13.

The increasing demand of consumers for functional foodstuffs supplemented with live probiotic, i.e Lactic Acid Bacteria (LAB), gave rise to a number of studies on the enrichment of various kinds of foods with these bacteria. Cream cheese has a great potential to be supplemented with probiotics. The main objective of this study was to obtain a potentially probiotic cream cheese using Lactobacillus plantarum Dad-13, and to study the viability of Lactobacillus plantarum Dad-13 in it under the typical cold storage conditions (approximately 2,5 degree Celcius) Analysis of the viability changes of Lactobacillus plantarum Dad-13 in the probiotic cream cheese samples in various storage time (1, 3 days and 1, 2, 3, 4, 5, 6 weeks) were determined by counting the colony forming unit (CFU) in Plate Count Agar, Violet Red Bile Agar dan Lactobacillus plantarum Selective Medium. Data of the changes in viability of Lactobacillus plantarum Dad-13 were analyzed using Repeated Measures ANOVA and continued with post-hoc test using Bonferroni correction Study result shows that the amount of viable Lactobacillus plantarum Dad-13 in probiotic cream cheese were able to be maintained at 10^7-10^8 CFU/g after keeping for 6 weeks at 2,5 degree Celcius. The storage treatment during the first week had a significant effect on the increase in viability of Lactobacillus plantarum Dad-13.

Kata Kunci : Lactobacillus plantarum Dad-13, viabilitas, probiotik, cream cheese/ Lactobacillus plantarum Dad-13, viability, probiotic, cream cheese.