UJI KEBERADAAN DAN VIABILITAS SEL Lactobacillus bulgaricus PADA PEMBUATAN VCO FERMENTASI YANG BERFUNGSI PROBIOTIK
DOI:
10.29303/jpm.v5i1.160Published:
2010-03-01Issue:
Vol. 5 No. 1 (2010): MARETArticles
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Abstract
Abstrak: Salah satu upaya pengembangan produk kelapa adalah pembuatan minyak kelapa murni atau biasa disebut Virgin coconut oil (VCO). Selain dengan proses sentrifugasi, VCO juga dapat dibuat dengan bantuan mikrobia khususnya bakteri. Dalam penelitian ini dilakukan pembuatan VCO denganÃÂ metode fermentasi mengggunakan bakteri Lactobacillus bulgaricus. Hasil penelitian menunjukkan bahwa bakteri L. bulgaricus dapat digunakan sebagai salah satu alternatifÃÂ dalam pembuatan VCO dengan cara fermentasi. Setelah proses fermentasi, sel bakteri L. bulgaricus lebih banyak berada pada lapisan blondo, diikuti lapisan air dan lapisan minyak.ÃÂ Sedangkan berdasarkan uji viabilitas selama penyimpanan, jumlah sel L. bulgaricus terus mengalami penurunan jumlah sel hidup selama penyimpanan. Waktu penyimpanan maksimal dimana masih terdapat sel L. bulgaricus pada VCO adalah 24 hari.
Kata kunci : VCO, Lactobacillus bulgaricus, Viabilitas.
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Abstract: An effort of coconut product development is making the pure coconut oil or so-called Virgin Coconut Oil (VCO). Besides of centrifugation process, VCO can be also made by biological process, especially using bacteria. Bacterial fermentation method with Lactobacillus bulgaricus was performed to produce VCO. The results showed that the bacterium L. bulgaricus can be used as an alternative in producing VCO by way of fermentation. After the fermentation process, bacterial cells L. bulgaricus mostly present at blondo layer, followed by a layer of water and oil layers. Meanwhile, based on testing the viability during storage, the number of cell L Bulgaricus been steadily declining number of living cells during storage. The maximum storage time for L. bulgaricus on the VCO is 24 days.
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Keywords: VCO, Lactobacillus bulgaricus, Viability.
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