scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals The Effect of Storage Time on the Total Lactic Acid Bacteria and Presence of Gram Positive and Negative Bacteria in Calf Starter Pellet Added with Fermented Cabbage Waste

2019 ◽  
Vol 43 (1) ◽  
Author(s):  
Sri Mukodiningsih ◽  
Retno Iswarin Pujaningsih ◽  
Resniati Resniati ◽  
Andriyani Astuti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Microbiological Quality ◽  
Gram Positive ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

   The aim of this research was to examine the microbiological quality of calf starter pellet added with fermented cabbage waste after stored for 0, 4, and 6 weeks. The materials used in this research consisted of cornmeal, rice bran, soybean meal, molasses, mineral mix, and fermented cabbage waste. This research used Completely Randomized Design with 4 treatments and 3 replications. The mixed calf starter pellet consisted of 100% calf starter and 6% of fermented cabbage waste, and then stored for 0 weeks (P0), 2 weeks (P1), 4 weeks (P2) and 6 weeks (P3). The observed microbial qualities were the total lactic acid bacteria and the presence of gram positive and negative bacteria in the mixed calf starters. The total lactic acid bacteria were analyzed descriptively, while the presence of gram bacteria was analyzed with analysis of variance followed with Duncan’s test. The result of this research showed that an increase in storage time would result in lower lactic acid bacteria population, while the gram-positive and negative bacteria was not significantly affected. The research concluded that 6-weeks stored calf starter pellet added with 6% of fermented cabbage waste could maintain its lactic acid and gram-positive bacteria population, while also reducing its gram-negative bacteria population as well.

scholarly journals PENGARUH LAMA ENSILASE TERHADAP KUALITAS FRAKSI SERAT KASAR SILASE LIMBAH PUCUK TEBU (Saccharum officinarum) YANG DIINOKULASI DENGAN BAKTERI ASAM LAKTAT TERSELEKSI

2016 ◽  
Vol 13 (1) ◽  
pp. 85
Author(s):  
A. Fariani ◽  
S. Akhadiarto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
Saccharum Officinarum ◽  
Fiber Fraction ◽  
Silage Fermentation ◽  
Randomized Design ◽  
Fermentation Quality ◽  
Completely Randomized Design

Tujuan penelitian ini adalah untuk mengetahui pengaruh lama ensilase terhadap kualitas fraksi serat kasar silase limbah pucuk tebu (Saccharum officinarum) yang diinokulasi dengan bakteri asam laktat yang dipilih. Penelitian ini dilakukan dalam dua Tahap. Tahap pertama adalah pengayakan dan seleksi bakteri asam laktat dari pucuk tebu dan tahap kedua adalah pembuatan silase pucuk tebu dengan bakteri asam laktat hasil penelitian tahap pertama. Penelitian dilakukan di laboratorium Nutrisi dan Makanan Ternak Fakultas Pertanian Universitas Sriwijaya, Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan : P1 (lama fermentasi 7 hari), P2 (lama fermentasi 14 hari), P3 (lama fermentasi 21 hari), dan P4 (lama fermentasi 28 hari). Parameter yang diamati adalah NDF, ADF, selulosa, lignin, pHsilase dan populasi bakteri asam laktat. Hasil penelitian menunjukkan, perlakuan yang memberikan pengaruh signifikan pada NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) dan ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, sedangkan untuk selulosa, lignin, dan pH silase adalah non signifikan. Disimpulkan bahwa inokulasi bakteri asam laktat terseleksi dapat meningkatkan kualitas fermentasi silase pucuk tebu dan waktu ensilase dapat dipercepat dari 21 hari menjadi 7 hari. kata kunci : lama ensilase, kualitas fraksi serat kasar, inokulasi, bakteri asam laktat. AbstractThe objective of this research was to know the effect of ensilage time on fiber fraction quality of sugarcane top (Saccharum officinarum) inoculated with selected lactic acid bacteria. This research was conducted in two stage. First stage was lactic acid bacteria isolated from sugarcane top and second sugarcane top ensilage with selected lacticacid bacteria. There were held on Animal feed and Nutritive Laboratory Faculty of Agriculture, Sriwijaya University. This research used Completely Randomized Design with 4 treatments and 4 replications: P1 (7 days ensilage), P2 (14 days ensilage), P3 (21 days ensilage), P4 (28 days ensilage). Observed parameters were NDF, ADF,cellulose, lignin, pH silage and population lactic acid bacteria. The result showed that treatment gave significant effect on NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) and ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, however cellulose, lignin and pH silage were non significant. In conclution, selected lactic acidbacteria could improved silage fermentation quality of sugarcane top and ensilage time were improved from 21 days to 7 days. key Words: Ensilage time, fiber fraction quality, inoculant, lactic acid bactery

scholarly journals Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

2021 ◽  
Vol 29 (1) ◽  
pp. 87-96
Author(s):  
Kirana Sanggrami Sasmitaloka ◽  
Hernani Hernani
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
High Quality ◽  
Soaking Time ◽  
White Pepper ◽  
Randomized Design ◽  
Short Period ◽  
Study Characteristics ◽  
Completely Randomized Design

Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time. This research aimed to study characteristics of white pepper through a fermentation process by addition of combination isolates of Acetobacter sp., B. subtilis, and B. cereus. After threshing, 2 kg of fresh pepper berries was soaked in water mixed with starter culture. The experiment used a completely randomized design, two replications. The treatment consisted of: A) starter culture ratio of Acetobacter sp.: B. subtillis: B. cereus (A1 = 0:0:0; A2 = 1:1:1; A3 = 2:1:1; A4 = 1:2:1; and A5 = 1:1:2) and soaking time (B1 = 5 and B2 = 7 days). Fermented pepper was decorticated, washed, and dried. The best treatment was fermented for 7 days with the combination isolates of Acetobacter sp., B. subtilis, and B. cereus with ratio 2:1:1. This condition produced white pepper in fulfilling in requirement of SNI standards with piperine and essential oil contents and TPC of 5.95%, 2.95% and 1.1 x 102 CFU/g, respectively. This process is expected to generate high quality of white pepper in a short soaking time.

scholarly journals The Physical of Biscuit Complete Ration Based on Hymenacne Acutigluma Supplemented with Different Legumes

2018 ◽  
Vol 68 ◽  
pp. 01021
Author(s):  
Riswandi ◽  
Basuni Hamzah ◽  
Agus Wijaya ◽  
Arfan Abrar ◽  
S Agus ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Water Absorption ◽  
Water Content ◽  
Animal Feed ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effects of supplementation different legumes on the physical quality of biscuit complete ration based on hymenacne acutigluma. This study was conducted in Animal Feed and Nutrition Laboratory of Agriculture Faculty, Sriwijaya University. This study was done in 2 months. A completely randomized design with four treatments and four replicates was used in this study. Each treatments were P0= 70% kumpai grass + 30% concentrate + 0% legume, P1= 55% kumpai grass + 7.5% lamtoro leaves + 7.5% water mimmosa + 30% concentrate, P2= 55% kumpai grass + 7.5% acacia leaves + 30% concentrate, and P3= 55% kumpai grass + 5% lamtoro leaves + 5% acacia leaves + 5 % water mimmosa + 30% concentrate. Variables measured were water content, density, average collision endurance, specific gravity and water absorption. The result indicated that The adding of different legumes in the ration significantly (P<0.05) affected the specific gravity and water absorption, but no significant effect on density, average collision endurance. Duncan Multirange Range Test showed that treatment of control (P0) had the highest of water absorption (264.56%). The highest content of water gravity was obtained in the treatment of adding lamtoro, acacia and water mimmosa (P3), namely 0.9 g/ml water gravity. The conclusion of this study is the addition of different legumes in kumpai grass-based diets can improve the physical quality of the complete ration biscuit. The addition of lamtoro leaves, water mimosa and acacia at the level of 5%, gave the best result in specific gravity and water absorption.

scholarly journals KUALITAS SILASE DAUN GAMAL DENGAN PENAMBAHAN MOLASES SEBAGAI ZAT ADITIF

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Ervi Herawati ◽  
Mega Royani
Keyword(s):  
Lactic Acid ◽  
Animal Feed ◽  
Ph Value ◽  
Gliricidia Sepium ◽  
Feed Material ◽  
Randomized Design ◽  
Coumarin Compound ◽  
Optimal Quality ◽  
Acid Percentage

AbstrakGamal adalah tanaman leguminosa pohon yang dapat tumbuh dengan cepat namun pemanfaatannya sebagai bahan pakan ternak memiliki palatabilitas yang rendah akibat bau dan rasanya yang menyengat dan pahit, berasal dari senyawa kumarin, sehingga kurang disukai oleh ternak. Salah satu alternatif yang dapat digunakan untuk menghilangkan zat antinutrisi tersebut yaitu dengan cara dibuat silase. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan molasses terhadap kualitas silase pada daun gamal terfermentasi yang memberikan hasil silase terbaik. Uji kualitas yang diukur adalah pH, persentase asam laktat, dan kadar amonia. Metode penelitian yang digunakan adalah metode eksperimental dengan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuannya terdiri dari penambahan molasses pada daun gamal yaitu P1=1%, P2=2%, P3=3%, P4=4%, dan P5=5%. Hasil pengujian menunjukkan bahwa kualitas silase daun gamal yang optimal didapat pada perlakuan 4 (P4=4% molasses) yang menghasilkan rata-rata nilai pH sebesar 4,18, persentase asam laktat 1,143%, dan kadar NH3 sebesar 6,06 mM. Kata kunci: asam laktat, gamal, molases, NH3, pH. AbstractGliricidia sepium is a leguminous tree that grows rapidly but its use as animal feed material has low palatability due to its stinky smell and bitter taste, caused by coumarin compound, hence it is less favored by livestock. One alternative way to remove this compound is by making silage. This study was aimed to determine the effect of adding molasses to the quality of silage on fermented Gliricidia sepium leaves to obtain the best silage result. Quality tests measured include pH, lactic acid percentage, and ammonia levels. Method used was experimental Completely Randomized Design with 5 treatments and 4 replications. The treatment consisted of the addition of molasses on the Gliricidia sepium leaf, P1 = 1%, P2 = 2%, P3 = 3%, P4 = 4%, and P5 = 5%. Results showed that the optimal quality of Gliricidia sepium leaf silage was obtained from P4 (4% molasses) which resulted in average pH value of 4.18, lactic acid percentage 1.143%, and NH3 level of 6.06 mM.Keywords: lactic acid, Gliricidia sepium, molasses, NH3, pH.

scholarly journals Pemanfaatan Blondo sebagai Starter dalam Pembuatan Yogurt

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 66
Author(s):  
JUDITH HENNY MANDEI
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Font Size ◽  
Black Line ◽  
Fermentation Time ◽  
Quality Requirements ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Milk Solids

<p><span style="font-size: medium;">ABSTRAK </span></p><p>Blondo yang diperoleh sebagai hasil samping dari VCO mengandung bakteri Lactobacillus sp. sehingga dapat digunakan sebagai kultur starter dalam pembuatan yogurt. Penelitian bertujuan untuk memanfaatkan blondo dan starter lainnya sebagai starter dalam pembuatan yogurt.  Penelitian dilaksanakan pada bulan Februari sampai November 2013 di Laboratorium Balai Riset dan Standardisasi Industri Manado dan Laboratorium Mikrobiologi Fakultas Perikanan dan  Ilmu Kelautan Unsrat Manado. Penelitian dilakukan dalam beberapa tahap yaitu: fermentasi VCO, pemisahan blondo,  isolasi, identifikasi bakteri asam laktat (BAL), pembuatan kultur starter, pembuatan yogurt dan pengujian mutu yogurt.  Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah jenis starter yaitu; starter langsung dari blondo,  isolat (homofermentatif dan heterofermentatif) hasil isolasi blondo, kultur murni (campuran  L. bulgaricus dan S.  thermophilus), dan kultur campuran kering yang mengandung L. bulgaricus, L. acidophilus dan S. thermophilus, dengan  ulangan tiga kali. Parameter yang diuji adalah mutu yogurt (total BAL, abu, protein, lemak, total asam laktat, padatan  susu non lemak, penampakan, bau, rasa,  konsistensi), dan organoleptik. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari blondo dengan waktu fermentasi 1 hari tidak teridentifikasi adanya BAL homofermentatif maupun  heterofermentatif, dan  isolat yang diperoleh dari blondo dengan waktu fermentasi 2 hari teridentifikasi adanya BAL homofermentatif, diduga adalah bakteri L. delbruecki  subsp. bulgaricus dan L. casei, sedangkan  isolat yang diperoleh dari blondo dengan waktu fermentasi 3 hari teridentifikasi adanya BAL heterofermentatif, diduga L. fermenti. Starter aktif  yang dibuat langsung dari blondo dengan konsentrasi 15, 20, dan 25% bisa dimanfaatkan sebagai starter yogurt, menghasilkan yogurt yang memenuhi syarat mutu SNI 2981:2009, dan secara organoleptik disukai panelis.</p><p>Kata kunci: Kelapa, blondo, starter, yogurt.</p><p> </p><p><span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;"><strong>Utilization of Blondo as a Starter in Processing of Yoghurt</strong> </span></p><p><span style="font-size: medium;">ABSTRACT </span></p><p>Blondo is a by product from VCO process contains which Lactobacillus sp. bacteria that can be used as starter culture in the processing of yoghurt. The research aimed to utilize blondo and other starter as a starter of yoghurt processing. The research was conducted from February to November 2013 in the Laboratory of Research and Standardization Industry Manado and Laboratory of Microbiology Faculty of Fisheries and Marine Sciences at Sam Ratulangi University  Manado.  The study was conducted in several stages, which are: fermentation of VCO, blondo separation, isolation, identification of lactic acid bacteria (LAB), the starter sultures processing, producing and quality test of yoghurt. Research used completely randomized design, treatments based on starter types are; starter directly from blondo, isolates (homo-fermentative and heterofermentative) from blondo, pure culture (a mixture of L. bulgaricus and S. thermophilus), and dry mixed culture containing L. bulgaricus, L. acidophilus and S. thermophilus, three times repetition. The tested parameters were the quality of yoghurt (total LAB, ash, protein, fat, total lactic acid, non-fat milk solids, appearance, odor, flavor, consistency), and organoleptic. The results on isolates obtained from blondo showed that one day fermentation time did not show any homofermentative and heterofermentative lactid acid bacterias. Two days fermentation time showed homofermentative lactid acid bacterias assumed L. delbruecki subsp. bulgaricus and L. casei, while 3 days of fermentation  provided heterofermentative Lactic acid bacterias assumed L. fermenti. Actived starter made directly from blondo with  concentration 15, 20, and 25% can be used as a of yoghurt starter, producing yoghurt which complied the quality requirements of SNI 2981: 2009, and preferred by panelists.</p>Keywords: Coconut, blondo, starter, yoghurt.

scholarly journals The Characteristics and Potential of Lactic Acid Bacteria as Probiotics in Silage Made from Hymenachne acutigluma and Neptunia oleracea lour

2018 ◽  
Vol 68 ◽  
pp. 01017
Author(s):  
Sofia Sandi ◽  
Fitra Yosi ◽  
Meisji Liana Sari ◽  
Nuni Gofar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Gram Positive ◽  
Gram Staining ◽  
Randomized Design ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
H2s Production

This study aims to determine the characteristics of lactic acid bacteria (LAB) obtained from the silage made from Hymenachne acutigluma and Neptunia oleracea Lour to be used as probiotics. This study used a completely randomized design (CRD), which consists of 3 treatments and 5 replications. The treatment consisted of P1 (silage made from Hymenachne acutigluma), P2 (silage made from 50% of Hymenachne acutigluma and 50% of Neptunia oleracea lour), and P3 (silage made from Neptunia oleracea lour). The variables measured were LAB characteristics including shape, gram staining, catalase, endospore, motility, growth at different temperatures, TSIA, MR, VP, and identification using API Kit. The data were analyzed descriptively. The results showed that there were 9 selected isolates. All isolates are rod-shaped, gram-positive, catalase, endospore, and negative motility, growth at 15 °C negative and at 45 °C positive. TSIA slant and butt test show yellow and negative colors on gas and H2S production, while MR-VP is red and yellow. The conclusions of this study were all isolates belonging to the Lactobacillus plantarum strain with a similarity level of 87.3-99.9 %.

scholarly journals PEMBUATAN YOGHURT SINBIOTIK KACANG MERAH (Phaseolus vulgaris L.) DENGAN PENGGUNAAN BAKTERI ASAM LAKTAT DENGAN PENAMBAHAN PREBIOTIK

2020 ◽  
Vol 2 (2) ◽  
pp. 476-486
Author(s):  
Agatha Sonya Sekarningrum ◽  
◽  
Seveline Seveline ◽  
Keyword(s):  
Lactic Acid ◽  
Phaseolus Vulgaris ◽  
Lactic Acid Bacteria ◽  
Phaseolus Vulgaris L ◽  
Randomized Design ◽  
Probiotic Product ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
The Right

Manufacture of probiotic product that has been done a lot is manufacture of yoghurt. In the process, addition of red beans and prebiotic is done to add value to the product. Addition of Lactic Acid Bacteria and inulin in the form of banana flour with different amounts is done to find the right synbiotic yogurt formulation. This research was conducted to test the quality of product physically, chemically, microbiology and organoleptics. This research was conducted using a Completely Randomized Design with the first factor being the BAL levels added and the second factor being the levels of inulin added. Based on the tests, the results obtained that the formulation using L. plantarum as much as 1% and 2% commercial inulin is the right formulation with results that are in accordance with SNI 2891: 1992 standards. The total value of LAB resulting from the formulation is 3.24 x 106 cfu/ml with a total non-fat solid of 11.16%.

scholarly journals KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽  
2019 ◽  
Vol 40 (1) ◽  
pp. 124
Author(s):  
Agnes C. Korengkeng ◽  
A. Yelnetty ◽  
Rahmawati Hadju ◽  
M. Tamasoleng
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Modified Starch ◽  
Dioscorea Alata ◽  
Microbial Quality ◽  
Randomized Design ◽  
Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt.  Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4%  modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions   each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means.  It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased.  The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added.  It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%.  Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

scholarly journals Pengaruh Pemberian Probiotik Terenkapsulasi Pada Pakan Ayam Petelur Terhadap Kolesterol telur Ayam

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Zaraswati Dwyana ◽  
Ambeng Ambeng ◽  
Nur Haedar ◽  
Nurul Nasikha
Keyword(s):  
Lactic Acid ◽  
Cholesterol Content ◽  
Egg Laying ◽  
Probiotic Bacteria ◽  
Phase Layer ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Commercial Probiotics

This study aims to determine the effect of probiotic administration encapsulated on the cholesterol content of egg laying eggs. Probiotics are given to laying hens (phase layer), once a day for 4 weeks orally. In this study a completely randomized design (CRD) was used with three treatments, namely, probiotic encapsulated lactic acid bacteria (BAL) (E1), commercial probiotics (E2), and without probiotics (E0) with 4 replications. The variables observed in this study were encapsulated probiotic viability, egg weight (g), egg index (%), and total egg cholesterol content (mg / g). The results showed that the viability of probiotic bacteria decreased by 3.34 cfu / g after 4 weeks of storage at 4OC. Average egg weight at E0; E1; and E2 are 62.63 g, 62.67 g, and 64.15 g. Average egg index at E0; E1; and E2 are 71.13%, 75.54%, and 77.2%. The average cholesterol content at E0; E1; and E2 is 3.75 mg / g, 3.25 mg / g and 3.25 mg / g. The administration of encapsulated probiotics did not affect the quality of egg weight but it affected the egg index and total cholesterol content of egg laying eggs.

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