PENGARUH SUPLEMENTASI SUSU FERMENTASI TERHADAP JUMLAH BAKTERI SEKUM DAN IgA USUS PADA TIKUS NORMAL DAN TIKUS YANG DISENSITISASI ALERGEN DINITROCHLOROBENZENE

Bayu Fakhrinal Putera, Dr. Ir. Nurliyani, MS,

2011 | Tesis | S2 Ilmu Peternakan

Penelitian ini bertujuan untuk mengetahui jumlah bakteri asam laktat (BAL) dan Eschericia coli (E. coli) dalam sekum serta kadar IgA cairan usus pada tikus normal dan tikus yang disensitisasi alergen dinitrochlorobenzene (DNCB). Penelitian ini menggunakan tikus Wistar betina umur 6 -8 minggu yang disuplementasi susu fermentasi berupa susu Acidophilus dan kefir serta kontrol. Variabel yang diamati meliputi jumlah BAL, E. coli dalam sekum dan kadar IgA cairan usus tikus normal dan tikus yang disensitisasi alergen DNCB . Analisis data menggunakan rancangan acak lengkap pola searah. Hasil penelitian menunjukkan bahwa suplementasi susu fermentasi berupa susu Acidophilus, kefir maupun kontrol terhadap jumlah BAL, E coli sekum serta IgA usus tikus baik normal maupun yang disensitisasi alergen dinitrochlobenzene tidak menunjukkan perbedaan yang nyata (P>0,05). Total BAL, E. coli maupun IgA pada tikus yang disensitisasi alergen DNCB lebih tinggi dibandingkan dengan tikus normal. Rerata BAL isi sekum tikus normal dengan suplementasi kefir, susu Acidophilus dan kontrol berturut-turut: 8,59 CFU/g; 8,61 CFU/g; 8,44 CFU/g, pada tikus yang disensitisasi alergen DNCB berturut-turut: 8.58 CFU/g; 9.14 CFU/g; 8.91 CFU/g. Rerata E. coli isi sekum tikus normal dengan suplementasi kefir, susu Acidophilus dan kontrol berturut-turut: 7,14 CFU/g; 7,61 CFU/g; 7,05 CFU/g, pada tikus yang disensitisasi alergen DNCB berturut-turut: 7.63 CFU/g; 7.31 CFU/g; 7.25 CFU/g. Rerata IgA usus tikus normal dengan suplementasi kefir dan kontrol berturut - turut: 883.34 ng/ml ; 874.84 ng/ml, pada tikus yang disensitisasi alergen DNCB berturut-turut: 907.84 ng/ml; 955.47 ng/ml. Berdasarkan hasil tersebut disimpulkan bahwa jumlah BAL dan E. coli pada tikus normal yang suplementasi susu fermentasi berbeda dengan jumlah BAL pada yang disensitisasi alergen dinitrochlobenzene Pemberian kefir pada tikus normal maupun yang disensitisasi alergen dinitrochlobenzene dapat menstimulasi kadar IgA dalam usus.

The objectives of this experiment were to determine the number of lactic acid bacteria (LAB) and Eschericia coli (E. coli) in the cecum and intestinal IgA levels in normal and rats that were sensitized by dinitrochlorobenzene (DNCB) allergen. This study used female Wistar rats aged 6-8 weeks supplemented with Acidophilus milk, kefir and control. Variables observed included LAB, E. coli in the cecum and intestinal IgA levels of normal rats and rats those sensitized by dinitrochlorobenzene (DNCB) allergen. The data were analyzed by using a one way analysis of variance from completely randomized design. The results showed that supplementation of fermented milk form Acidophilus milk, kefir or control on the number of LAB, E coli IgA cecum and intestinal of rats had no effect (P> 0.05), either in normal or rats that sensitized by DNCB allergen. The number of LAB, E. coli and IgA in rats sensitized using DNCB allergen was higher than in normal rats. The mean of LAB content in the cecum of normal rats with kefir supplementation, Acidophilus milk and control was respectively: 8.59 CFU/g; 8.61 CFU/g; 8.44 CFU/g, in rats sensitized by DNCB allergen respectively: 8:58 CFU/g; 9:14 CFU/g; 8.91 CFU/g. The mean of E. coli content of the cecum of normal rats with kefir supplementation, Acidophilus milk and control was respectively: 7.14 CFU/g; 7.61 CFU/g; 7.05 CFU/g, in rats that sensitized by DNCB allergen respectively: 7.63 CFU/g; 7:31 CFU/g; 7:25 CFU/g. The mean of intestinal IgA normal rats with kefir supplementation and control was respectively: 883.34 ng/ml; 874.84 ng/ ml, in rats that sensitized by DNCB allergen was respectively: 907.84 ng/ml; 955.47 ng/ml. It was concluded that the number of LAB and E. coli in normal rats supplemented with fermented milk was different from the number of LAB in rats that sensitized by DNCB allergen. Supplementation of kefir in normal rats and those sensitized by DNCB allergen could stimulate levels of IgA in the intestine.

Kata Kunci : Susu fermentasi, Bakteri asam l aktat , Eschericia coli, IgA, Dinitrochlorobenzene (DNCB)