Ketahanan Dan Keamanan Pangan
LAPORAN AKHIR PENELITIAN STRATEGIS NASIONAL
JUDUL :
PEMANFAATAN CARAGENAN (Eucheuma sp) SEBAGAI PRODUK MIKROKAPSUL Lactobacillus acidophilus DAN APLIKASI PRODUKNYA PADA MIE INSTAN FUNGSIONAL Tahun ke II dari rencana 2 tahun
Ketua/Anggota Tim : Dr.Ir.Dwi Setijawati, Mkes Dr.Ir. Muhamad Firdaus,MP NIDN : 0019096804 Ir.Eko Waluyo, MSc
NIDN : 0022106111 NIDN : 0024048002
Dibiayai oleh : Direktorat Penelitian dan Pengabdian Kepada Masyarakat Direktorat Jendral Pendidikan Tinggi Kementrian Pendidikan dan Kebudayaan, Sesuai dengan Surat Perjanjian Pelaksanaan Penugasan Penelitian Strategis Nasional Nomor : 107/SP2H/PL/DIT.LITABMAS/V/2013,tanggal 13 Mei 2013
UNIVERSITAS BRAWIJAYA NOPEMBER 2013
RINGKASAN Dwi Setijawati, Muhammad Firdaus. Eko Waluyo. Penelitian Strategis Nasional dengan Judul “ Pemanfaatan caragenan (Eucheuma sp) sebagai produk mikrokapsul Lactobacillus acidophilus dan aplikasi produknya pada mie instan fungsional. Penelitian tentang “Pemanfaatan caragenan (Eucheuma sp) sebagai produk mikrokapsul Lactobacillus acidophilus dan aplikasi produknya pada mie instan fungsional” tahun kedua telah dilakukan. Tujuan umum penelitian adalah Mempelajari caragenan jenis Eucheuma sp dengan campuran kappa-iota yang berfungsi sebagai bahan pengenkapsulasi probiotik (Lactobacillus acidophilus) sebagai produk mikrokapsul serta aplikasi produknya pada mie instant fungsional. Tujuan khusus penelitian adalah mencari formulasi mie lele ubi instan yang difortifikasi dengan mikrokapsul Lactobacillus acidophilus terhadap viabilitas dan nilai fungsional dengan target : a)Formulasi mie instan dengan mengamati kualitas secara fisikokimia dan organoleptik terbaik dengan substitusi tepung ubi jalar, fortifikasi ikan Lele Dumbo (Clarias Batrachus), fortifikasi mikrokapsul probiotik (Lactobacillus acidophilus) yang dienkapsulasi dengan caragenan jenis Eucheuma sp dengan campuran Eucheuma cottonii dan Eucheuma spinosum. Pengujian mie lele ubi instan yang difortifikasi mikrokapsul Lactobacillus acidophilus secara in vitro terhadap viabilitas Lactobacillus acidophilus dari tekanan suhu pengolahan, daya tahan mikrokapsul pada produk mie instant melewati pH GI Tract simulasi; b) Pengujian mie lele ubi instan yang telah difortifikasi dengan mikrokapsul Lactobacillus acidophilus terhadap nilai fungsional secara in vivo (response terhadap uji kolonisasi Lactobacillus acidophilus, Berat Badan, pertumbuhan E Coli, respons IgA, respons kandungan kolesterol, respons aktivitas β-glukoronidase. Metoda Penelitian adalah eksperimental laboratorium. Penelitian dilakukan dalam 4 tahap. Materi penelitian adalah: 1) Rumput laut spesies Eucheuma cottonii dan Eucheuma spinosum yang dipanen dari Lombok kep, umur panen 42 hari sebagai bahan karaginan; 2) kultur Lactobacillus acidophilus ATCC yang diperoleh dari pusat penelitian Laboratorium Mikrobiologi Universitas Gajah Mada; 3) Larutan dengan kondisi pH 2 GI Tract simulasi meliputi HCl, pepsin; 4) Larutan dengan kondisi pH 7 GI Tract simulasi meliputi bile salt, NaOH, oxgall; 5) pembuatan mikrokapsul Lactobacillus acidophilus dengan teknik emulsifikasi meliputi minyak jagung (corn oil), tween 80, KCl; Pengamatan mikrokapsul viabilitas Lactobacillus acidophilus menggunakan MRS Agar dengan metoda tuang (pour plate); 6) pembuatan mikrokapsul dengan metode ekstrusi;7)putih telur sebagai bahan foam. Analisa viabilitas menggunakan metode pour plate dengan seri pengenceran dalam MRSA. Analisa kualitas mie lele ubi instan secara kimia meliputi kadar protein, kadar air, abu, lemak, karbohidrat by difference, total karoten. Analisa kualitas mie secara fisikawi meliputi hardness, elongasi, cooking loss, sedangkan secara organoleptik meliputi rupa, aroma,rasa dan tekstur. Pengujian fungsional mie lele ubi instan meliputi perubahan Berat Badan mencit, kolesterol feces mencit, E Coli, Aktivitas -glukoronidase, L. acidophilus, IgA. Analisa data menggunakan Rancangan Acak Lengkap faktorial ANOVA, uji Fisher’s. Perlakuan terbaik menggunakan metode De Garmo. Data dianalisa menggunakan software Minitab 16. Hasil penelitian adalah sebagai berikut: 1) Metode Pembuatan mikrokapsul Lactobacillus acidophilus dengan cara ekstrusi atau gel partikel kemudian dilapisi dengan foam dan dilanjutkan dengan pengeringan oven dalam pembuatan mikrokapsul Lactobacillus acidophilus granul kering memberikan rata-rata viabilitas tertinggi sebesar 7-8 dalam log (cfu/mL); 2) Formulasi terbaik penggunaan ubi Jalar sebagai substitusi tepung terigu didapatkan pada perbandingan tepung terigu : tepung ubi jalar kuning 40 :10; 3) Penggunaan mikrokapsul Lactobacillus acidophilus yang dienkapsulasi kappa-iota karaginan dengan menggunakan campuran Eucheuma cottonii dan Eucheuma spinosum apabila difortifikasikan kedalam mie instan dengan konsentrasi 8% mengalami penurunan viabilias Lactobacillus acidophilus ketika berhadapan dengan suhu proses pengolahannya, mengalami penurunan berturutturut setelah proses pengukusan, penggorengan dan perebusan kembali sebesar 3 dalam log (cfu/mL);4) Pengujian mie lele ubi instan yang telah difortifikasi mikrokapsul Lactobacillus acidophilus secara in vitro pada larutan simulasi GI Tract menghasilkan viabilitas sebesar 104 Cfu/mL atau 4 dalam Log (cfu/mL) tidak terjadi penurunan viabilitas; 5) Pengujian mie lele ubi jalar kuning yang telah difortifikasi mikrokapsul Lactobacillus acidophilus secara in vivo terhadap nilai fungsionalnya menunjukkan hasil kenaikan Berat Badan 18,56%, kolesterol feces 34,18 µmol/g, aktivitas β-glukuronidase 0,90 mg/30 menit/g, E Coli 2,77 dalam log cfu/g, Lactobacillus acidophilus 5,64 dalam log (cfu/mL), IgA 987 µg/mL. Disarankan menggunakan metode lain didalam fortifikasi mikrokapsul Lactobacillus acidophilus pada produk mie instan, karena penyebab utama penurunan viabilitas Lactobacillus acidophilus disebabkan karena tingginya suhu dalam proses pembuatan atau pengolahan mie instan dan bukan karena faktor tekanan pH larutan GI Tract simulasi.
SUMMARY Dwi Setijawati, Muhammad Firdaus, Eko Waluyo, National Strategic Research under the title " Utilization caragenan ( Eucheuma sp ) as Lactobacillus acidophilus microcapsule products and product applications in functional instant noodles. Research on " Utilization caragenan ( Eucheuma sp ) as Lactobacillus acidophilus microcapsule products and product applications in functional instant noodles " second year has been done . The general objective of the research was the type caragenan of Eucheuma sp Studyng with a mixture of kappa - iota as encapsulation Lactobacillus acidophilus as a microcapsule product and product applications in functional instant noodles . The specific objective of the research was to find a formulation of yellow sweet potato and catfish instant noodles fortified with microcapsules on the viability of Lactobacillus acidophilus and functionally with a target value of : a) Formulation of instant noodles by observing the physicochemical and organoleptic qualities are the best treatment with sweet potato and Catfish ( Clarias batrachus ) flour substitution; microencapsulated probiotic (Lactobacillus acidophilus ) fortification which is encapsulated by caragenan the type of Eucheuma sp with a mixture of Eucheuma spinosum and Eucheuma cottonii . Testing of potato catfish instant noodles fortified by Lactobacillus acidophilus microcapsules in vitro on the Lactobacillus acidophilus viability under processing temperature pressure, durability microcapsules of instant noodle products pass through at GI Tract pH simulation b ) Testing of yellow sweet potato catfish instant noodles that have been fortified with microcapsules of Lactobacillus acidophilus against in vivo towards functional value ( response to colonization test Lactobacillus acidophilus , Weight Loss, E. coli growth , IgA responses , responses cholesterol content , the activity of β - glukoronidase response. The Method was an experimental laboratory design. The study was conducted in four stages . Material research are: 1 ) Seaweed species Eucheuma spinosum and Eucheuma cottonii harvested from Lombok Island Indonesia, harvest 42 days as carragenan material ; 2) Lactobacillus acidophilus ATCC cultures obtained from the Laboratory of Microbiology Research Center University of Gajah Mada, 3) solution with conditions pH 2 GI Tract simulations include HCl, pepsin ; 4) solution with pH 7 GI Tract simulations include bile salt, NaOH, oxgall; 5) manufacture of Lactobacillus acidophilus microcapsule by emulsification techniques include corn oil, tween 80, KCl ; observations viability of Lactobacillus acidophilus microcapsule using MRS order to pour plate method; 6 ) the manufacture of Lactobacillus acidophilus microcapsules with extrusion method ; 7 ) egg white as the foam material . Analysis of the viability of using the pour plate method with a dilution series in MRSA . Analyzed of the chemically quality of sweet potato catfish instant noodles included protein, moistur , ash, fat , carbohydrate by difference, total carotenoids content. Analyzed of the fisically quality of the noodles included hardness , elongation , cooking loss , while the organoleptic included appearance, aroma , flavor and texture . Functional testing of sweet potato catfish instant noodles included Weight changes of mice , mice feces cholesterol , E Coli, Activities β - glukoronidase , L. acidophilus , IgA . Analyzed of the data using a completely randomized design factorial ANOVA, Fisher 's test . The best treatment used De Garmo method. Data were analyzed by Minitab 16 software. The results of the study were as follows : 1 ) Manufacture Method of Lactobacillus acidophilus microcapsule by means of extrusion or gel particles coated with foam and then followed by an oven drying in the manufacture of microcapsules dried Lactobacillus acidophilus granules gave the highest average viability of 7 until 8 in log (cfu/mL ), 2) formulation as the best treatment use of sweet potato flour substitution was found (yellow sweet potato :wheat flour) in ratio (40 : 10); 3 ) the use of microcapsules encapsulated Lactobacillus acidophilus kappa - iota carrageenan by using a mixture of Eucheuma spinosum and Eucheuma cottonii if fortified by instant noodles into the 8 % concentration decreased viabilias Lactobacillus acidophilus when dealing with the high temperature processing , and decreased successively after the steaming , frying and boiling it again at 3 in the log ( cfu/ mL ) ; 4 ) Testing of sweet potato catfish instant noodles has been fortified by Lactobacillus acidophilus microcapsules in the simulating pH GI Tract solution to produce viability of 104 cfu /mL or 4 in log ( cfu / mL ) did not decrease viability ; 5) Testing the yellow sweet potato catfish instant noodles fortified by Lactobacillus acidophilus microcapsule in vivo to demonstrate functional value as follow gains of 18.56 % Body Weight, cholesterol stool 34.18 µmol / g , β - glucuronidase activity of 0.90 mg/30 min / g , E. coli in 2.77 log cfu / g , Lactobacillus acidophilus 5.64 in log (cfu / mL), IgA 987 mg/mL. It is recommended to use other methods in Lactobacillus acidophilus microcapsule fortification of instant noodle products, because the main cause of the decrease in viability of Lactobacillus acidophilus due to the high temperatures in the process of manufacture or processing of instant noodles and did not because of the pressure of the pH GI Tract simulation solution.
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