CD Skripsi
Ketahanan Bakteri Asam Laktat Dalam Dadih Asal Desa Limau Manis, Kabupaten Kampar Provinsi Riau Di Saluran Percernaan Secara In Vitro
ABSTRACT
Dadih is a traditional fermented food made from buffalo milk. This
fermentation process involves lactic acid bacteria (LAB), which have potential as
probiotics due to their ability to balance the microflora in the digestive tract. As
probiotics, LAB must be able to maintain their colonies against stomach acid,
pepsin enzymes, and bile salts. This study aimed to identify LAB isolates from
Limau Manis dadih, Kampar Regency, that have the best resistance to stomach acid,
pepsin enzymes, and bile salts in vitro. This study was conducted at the Agricultural
Product Analysis Laboratory, Faculty of Agriculture, University of Riau. Each
observation was conducted in three replications, and then the mean and standard
deviation were calculated. The BAL resistance test was conducted by observing the
growth of isolates in vitro under neutral pH conditions, pH 2.0, the presence of
pepsin enzyme, and 0.3% bile salts (oxgall). The observation data were tabulated
and analyzed descriptively.
The results showed that all BAL isolates exhibited resistance to low pH,
with resistance percentages ranging from 0–98% after incubation for 90 minutes at
pH 2.0. Resistance to pepsin ranged from 16–83% after 90 minutes of incubation.
Meanwhile, the isolates' resistance to bile salts reached 12–89% after 5 hours of
incubation at 37°C. Based on these results, BAL isolates from Limau Manis Dadih,
Kampar District, namely LM 1.1, were identified as having the best resistance to
stomach acid, pepsin enzyme, and bile salts.
Keywords: Dadih, lactic acid bacteria, oxgall, pepsin enzymes
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