Viabilitas dan Aktivitas Antibakteri Bifidobacterium bifidum dalam Susu Bifidus dengan Suplementasi Ekstrak Cengkeh (Syzygium aromaticum)

https://doi.org/10.22146/agritech.40882

Nosa Septiana Anindita(1*), Muslih Anwar(2)

(1) Program Studi Bioteknologi, Universitas ‘Aisyiyah Yogyakarta, Jl. Ringroad Barat No. 63, Mlangi Nogotirto, Kec. Gamping, Kab. Sleman, Yogyakarta 55592
(2) Balai Penelitian Teknologi Bahan Alam (BPTBA), Lembaga Ilmu Pengetahuan Indonesia (LIPI),Jl. Jogja - Wonosari, km. 31, 5, Kec. Playen, 174 Wonosari, Gading, Kabupaten Gunung Kidul, Yogyakarta 55861
(*) Corresponding Author

Abstract


Pengembangan produk olahan susu kambing terfermentasi dan diperkaya dengan probiotik Bifidobacterium bifidum merupakan salah satu produk pangan fungsional (Functional Food) yang selanjutnya disebut sebagai Susu Bifidus. Susu bifidus sebagai salah satu produk fermentasi susu dapat dikonsumsi oleh masyarakat yang mengalami kesulitan mencerna laktosa (lactose intolerance). Daya terima konsumen terhadap susu kambing masih tergolong rendah dibandingkan dengan susu sapi, sehingga hal tersebut juga perlu diantisipasi. Penambahan ekstrak cengkeh (Syzygium aromaticum) pada susu Bifidus dapat digunakan sebagai alternatif senyawa aromatik alami, untuk menghilangkan aroma goaty pada susu kambing yang kurang begitu disukai oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi ekstrak cengkeh terhadap viabilitas (daya hidup) dan aktivitas antibakteri Bifidobacterium bifidum serta kualitas kimia susu Bifidus. Parameter yang diamati pada penelitian adalah total Bifidobacterium bifidum, total bakteri dan luas zona bening susu Bifidus. Suplementasi ekstrak cengkeh sebesar 2% sebagai bahan suplementasi pada Bifidus milk dapat meningkatkan viabilitas probiotik Bifidobacterium bifidum. Ekstrak cengkeh dalam produk Bifidus milk berperan sebagai agen preservatif, didukung dengan adanya aktivitas antibakteri terhadap Staphylococcus aureus dan Salmonella typhimurium dan penurunan total bakteri pada Bifidus milk.

Keywords


Bifidobacterium bifidum; susu bifidus; ekstrak cengkeh; Syzygium aromaticum

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DOI: https://doi.org/10.22146/agritech.40882

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