STATUS PROBIOTIK Lactobacillus plantarum IIA-2C12 SOSIS FERMENTASI DI SALURAN PENCERNAAN TIKUS Rattus novergicus
Abstract: The aim of the
research was to evaluate the effect of fermented sausages using probiotic
bacterial L. plantarum IIA-2C12 to the gastrointestinal tract of rats. The
research was conducted from March to June 2014. Research was conducted at
Breeding and Genetics Laboratory, Faculty of Animal Husbandry Laboratory Large
Ruminants and UPH Faculty of Veterinary Medicine, Bogor Agricultural
University. This study was divided into two stages, 1) subculturing (fermented
sausage and beef satay) starter culture, the manufacture of casein, beef satay
and sausage fermentation and, 2) in vivo evaluation. Rats were divided into
three groups: casein (P1), fermented sausages (P2) and beef satay (P3). This
research used a pattern completely randomized design with three treatments type
of feed is feed casein, fermented sausage and beef satay. The results showed
that based on the amount of lactic acid bacteria, fermented sausage produced
met the criteria as a probiotic food. Fermented sausages could increased the
population of LAB on the 20th day mucose (T2). Treatment of feed had no significant
effect (P> 0.05) in the number of E. coli in the rat liver, but on the 10th
day termination (T1), the rats P1 showed the number of BAL were significantly
(P <0.05) higher than P2. Fermented sausage increased the population of LAB,
decreased E. coli population in mucosa until 20th day in mucosa
Keywords: in vivo; health;
probiotic; fermented sausage
Penulis: R. Kautsar, I. I.
Arief, T. Suryati
Kode Jurnal: jppeternakandd150406
