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Please use this identifier to cite or link to this item: http://repository.uksw.edu/handle/123456789/2936
Title: Viabilitas Bakteri Probiotik Terenkapsulasi dalam Pembuatan Pakan Induk Udang Air Tawar (Macrobrachium idae)
Authors: Puspita, Dhanang
Keywords: Bakteri Asam Laktat;Viabilitas;Enkapsulasi;Tepung Singkong;Karotenoid;Viabilitas
Issue Date: 2012
Publisher: Magister Biologi Program Pascasarjana UKSW
Abstract: Viabilitas bakteri asam laktat enkapsulasi terhadap kondisi karotenoid tinggi dalam pakan induk udang air tawar (Macrobrachium idae) menentukan efektivitas penambahan bakteri sebagai probiotik untuk meningkatkan kualitas induk udang air dengan menekan bakteri patogen dalam saluran pencernaan. Penelitian bertujuan mengetahui viabilitas bakteri asam laktat enkapsulasi dalam kondisi karotenoid tinggi pakan induk udang air tawar. Bakteri asam laktat diisolasi dari dadih, kemudian dienkapsulasi dengan tepung singkong (Manihot esculenta), lalu ditambahkan ke dalam lima jenis pakan induk udang air tawar. Kelima pakan itu masing-masing diberi antioksidan pelindung karotenoid berupa vitamin C, E dicampur esktrak jahe, daun jambu, dan daun teh (pakan II), campuran esktrak jahe, daun jambu, dan daun teh (pakan III), vitamin C dan vitamin E (pakan IV), BHT (pakan V), dan pakan kontrol (pakan I). Viabilitas bakteri dihitung setelah pakan dibuat. Penelitian dilakukan dengan rancangan acak lengkap dan diulang tiga kali. Hasil penelitian menunjukkan tidak ada perbedaaan yang signifikan (P>0,05) jumlah bakteri probiotik pakan perlakuan dan kontrol. Rata-rata gabungan (± simpangan baku) jumlah bakteri adalah (3,57±0,27)106CFU/g. Terjadi penurunan jumlah bakteri probiotik dari inokulan dadih sampai dengan selesai pembuatan pakan. Penurunan diduga karena perlakuan perubahan suhu dan tekanan. Penurunan jumlah bakteri probiotik masih memenuhi syarat jumlah minimal sebagai inokulan pakan induk udang. Jadi bakteri asam laktat enkapsulasi tepung singkong dapat digunakan untuk pakan induk udang berkarotenoid tinggi yang diberi antioksidan.
Viability of encapsulated lactic acid bacteria subjected to high level carotenoid conditions for feed of freshwater prawn (Macrobrachium idae) broodstock determines effectiveness of probiotic bacteria addition to improve performances of broodstock by suppressing pathogenic bacteria in its digestive tract. The research aimed to evaluate the viability of encapsulated lactic acid bacteria in high level carotenoid conditions for feed of freshwater prawn broodstock. Lactic acid bacteria were isolated from curd, and then encapsulated by cassava (Manihot esculenta) flour; furthermore, they were mixed with other food ingredients of five type feeds. Antioxidants were added to each feed to protect carotenoids such as mixture of vitamin C, E, and extracts of ginger roots, guava leaves, and tea leaves (feed II); extracts of ginger roots, guava leaves, and tea leaves (feed III); vitamin C, E (feed IV); butylated hydroxytoluene/BHT (feed V); control feed (feed I). Bacterial viability was calculated soon after the feeds were dried. Experiment was done according to complete randomised designs with three replications. The results show that there were not significant different of the bacterial number among treatment feeds and control feed. Poole average (±standard deviation) of bacterial number was (3.57±0.27)106 CFU/g. There were decreasing of the bacterial number from curd inoculant to feeds, possibly because of temperature and pressure variability. This deceasing is in the range of inoculant minimal number for broodstock feed. Therefore, lactic acid bacteria encapsulated by cassava flour can be used as inoculant for feed of freshwater prawn broodstock contained high level carotenoids.
Description: Tidak di ijinkan untuk di Publikasikan
URI: http://repository.uksw.edu/handle/123456789/2936
Appears in Collections:T2 - Master of Biology

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