KAJIAN POTENSI SUSU FERMENTASI BERBASIS PROBIOTIK LOKAL ASAL MANUSIA TERHADAP PENURUNAN KOLESTEROL DAN TOTAL BAKTERI ASAM LAKTAT PADA TIKUS PUTIH (Rattus norvegicus)

Samuel Aditya Nugraha Adi , Endang Wahyuni, S.Pt., M.Biotech.; Widodo, S.P., M.Sc., Ph.D.

2014 | Skripsi | S1 PETERNAKAN

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian isolat probiotik lokal terhadap kadar kolesterol serum darah dan jumlah bakteri asam laktat (BAL) pada feses. Tikus putih berumur 2 bulan sebanyak 25 ekor dibagi menjadi lima kelompok perlakuan yakni: 1) pakan basal AIN 93M (PB); 2) pakan kolesterol tinggi (PK); 3) PK dan susu fermentasi isolat Lactobacillus casei strain AG; 4) PK dan susu fermentasi isolat Lactobacillus casei strain AP; 5) PK dan susu fermentasi isolat Pediococcus acidilactici strain BE. Penelitian dilakukan selama 14 hari. Penghitungan kadar kolesterol serum darah dan jumlah bakteri dilakukan pada hari ke-0, 7, dan 14. Data penelitian menunjukkan bahwa terdapat perbedaan yang nyata (P<0,05) antara kelompok tikus yang diberi susu fermentasi dan yang tidak diberi susu fermentasi terhadap penurunan kadar kolesterol serum darah tikus percobaan. Pemberian Lactobacillus casei strain AG dapat menurunkan kadar kolesterol sebanyak 36,29%, Lactobacillus casei strain AP sebanyak 22,85%, dan P. acidilactici strain BE sebanyak 23,18%. Penelitian ini juga menunjukkan bahwa terjadi peningkatan yang nyata total BAL pada kelompok tikus yang diberi susu fermentasi dengan probiotik L. casei strain AG 9,14%, L. casei AP 4,36%, P. acidilactici BE 8,13% dan (P<0,05). Kata kunci: Susu fermentasi, probiotik, kolesterol serum darah, total BAL

The aims of this experiment was to examine the effects of supplementation of human origin probiotics on blood serum cholesterol and total amount of lactic acid bacteria (LAB) in feces. Twenty five (25) white rats aged 2 month were divided into five group treatments: 1) basal feed (PB); 2) high cholesterol-contain feed (PK); 3) PK supplemented with milk fermented with Lactobacillus casei strain AG; 4) PK supplemented with milk fermented with Lactobacillus casei strain AP; 5) PK supplemented with milk fermented with Pediococcus acidilactici strain BE. Experiments were conducted for 14 days. Level of blood serum cholesterol and the number of bacteria in feces were counted on the 0, 7th, and 14th days. The result showed that there were significant differences (P<0,05) between group AG, AP, and BE with group PB and PK on blood serum cholesterol. The addition of feed with milk fermeted with Lactobacillus casei strain AG, Lactobacillus casei strain AP and P. acidilactici strain BE reduced cholesterol level at 36.29%, 22.85%, and 23.18% respectively. This experiment also showed that there were a significant increased of total LAB on the group that consumed fermented milk with probiotic Lactobacillus casei strain AG, Lactobacillus casei strain AP and P. acidilactici strain BE at 9.14%, 4.36%, and 8.13% (P<0,05). Key words: fermented milk, probiotics, blood serum cholesterol, total LAB

Kata Kunci : Susu fermentasi, probiotik, kolesterol serum darah, total BAL