Pengembangan Media Halal Berbasis Whey untuk Pertumbuhan Lactobacillus plantarum Dad 13

ANIS DWI RAMADHANI, Dr. Ir. Tyas Utami, M.Sc. ; Dr. Ir. Muh. Nur Cahyanto, M.Sc.

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Penelitian ini bertujuan untuk mempelajari pengaruh kadar whey dengan/tanpa penambahan sukrosa sebagai sumber karbon dan yeast ekstrak sebagai sumber nitrogen untuk pertumbuhan Lactobacillus plantarum Dad 13 sebagai usaha untuk pengembangan media halal berbasis whey. Penelitian dibagi menjadi beberapa tahap meliputi pengamatan pola pertumbuhan Lactobacilus plantarum Dad 13 selama 24 jam pada MRS dan PGY sebagai media pembanding, penentuan kadar whey terbaik, kadar whey dengan penambahan sukrosa terbaik, dan pengamatan pola pertumbuhan dari Lactobacillus plantarum Dad 13 selama 24 jam pada berbagai media berbasis whey dengan/tanpa penambahan sukrosa dan ekstrak yeast. Hasil penelitian menunjukkan bahwa makin tinggi kadar whey maka pertumbuhan sel Lactobacillus plantarum Dad 13 makin tinggi, namun kadar whey lebih dari 5% tidak lagi berpengaruh terhadap pertumbuhan sel. Kadar whey terbaik ditunjukkan dengan penggunaan whey 5% yang menghasilkan jumlah sel sebesar 1,05 x 108 CFU/ml. Penambahan sukrosa 1% dapat menggantikan sebagian laktosa pada whey untuk sumber karbon dalam media pertumbuhan Lactobacillus plantarum Dad 13, dan menghasilkan jumlah sel sebesar 1,88 x 108 CFU/ml. Penambahan ekstrak yeast 1% berpengaruh terhadap kecepatan pertumbuhan dan mampu meningkatkan jumlah sel Lactobacillus plantarum Dad 13 dengan menghasilkan jumlah sel sebesar 3,25 x 108 CFU/ml pada media whey 5% dengan penambahan ekstrak yeast 1% dan 1,95 x 108 CFU/ml pada media whey 3% dengan penambahan sukrosa 1% dan ekstrak yeast 1%.

The objectives of this study were to find out the effect of whey quantity with/without sucrose as carbon source and yeast extract as an additional material as nitrogen source for Lactobacillus plantarum Dad 13 growth to the development of halal medium using whey based material. There are several steps of this study such to observe the growing pattern of Lactobacillus plantarum Dad 13 growth for 24 hours in MRS and PGY as the comparison medium, to decide the best quantity of whey, the best quantity of whey with sucrose addition, and to observe the growing pattern of Lactobacillus plantarum Dad 13 for 24 hours in various medium containing whey as the based material with/without sucrose and yeast extract. The result of this study was exhibited that there was an effect by increasing the level of whey quantity on the Lactobacillus plantarum Dad 13 growth, but more than 5% of the whey quantity using in the medium growth has no effect to the cells growth. The best quantity of whey using in the growth medium was exhibited on 5% of whey by producing 1,05 x 108 CFU/ml as the final quantity of the cells. Addition 1% of sucrose can replace a part of whey as the carbon source in the growth medium of Lactobacillus plantarum Dad 13 by producing 1,88 x 108 CFU/ml as the final quantity of the cells. Addition 1% of yeast extract give an effect to the acceleration and progression of Lactobacillus plantarum Dad 13 growth by producing 3,25 x 108 CFU/ml as the final quantity of the cells in the medium containing 5% whey with addition 1% of yeast extract and 1,95 x 108 CFU/ml as the final quantity of the cells in the medium containing 3% of whey with addition 1% of sucrose and 1% of yeast extract.

Kata Kunci : Medium Development, Halal, Whey, Lactobacillus plantarum Dad 13