PENINGKATAN VIABILITAS PROBIOTIK DENGAN PENAMBAHAN PREBIOTIK PADA YOGURT SINBIOTIK

Anastasia Pingkan Angeline

Abstract


Yogurt merupakan salah satu produk pangan hasil olahan probiotik yang paling banyak ditemui. Yogurt mengandung rata-rata 10 8 colony-forming units (CFU)/g produk. Namun terdapat temuan bahwa jumlah probiotik pada produk yogurt komersial belum memenuhi persyaratan tersebut. Tujuan dari kajian ilmiah ini ialah memaparkan pengaruh prebiotik dalam meningkatkan viabilitas probiotik pada yogurt sinbiotik. Aktivitas probiotik meningkat apabila memiliki kecocokan dengan jenis prebiotik tertentu. Strain bakteri memiliki sifat dan karakteristik khusus sehingga membutuhkan prebiotik yang spesifik sebagai substrat. Pertumbuhan koloni Lactobacillus bulgaricus optimal hingga mencapai 8,19 log CFU/g dengan penambahan inulin, viabilitas Streptococcus thermophilus mengalami peningkatan hingga 9,15 log CFU/g pada penambahan bubuk kulit nanas, sedangkan fruktooligosakarida paling efektif untuk meningkatkan viabilitas Bifidobacterium spp. Namun di sisi lain, penambahan 0,5% bubuk kulit jeruk manis mengakibatkan penurunan jumlah koloni Streptococcus thermophilus dan Bifidobacterium sp. kecuali pada Lactobacillus acidophilus. Persentase viabilitas pertumbuhan strain probiotik diamati pada suhu penyimpanan 4°C selama 4 minggu. Peningkatan viabilitas bakteri pada yogurt sinbiotik menjadi solusi atas klaim manfaat kesehatan produk yogurt yang diragukan akibat rendahnya jumlah koloni probiotik. Dengan demikian, peran yogurt sebagai pangan fungsional dapat berfungsi secara optimal untuk pencegahan penyakit-penyakit degeneratif.

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Keywords


Yogurt; Sinbiotik; Prebiotik; Probiotik; Viabilitas

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References


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