Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan:

Selma Destiana Fitri; Erika Budiarti Laconi; Rima Shidqiyya Hidayati Martin; Nahrowi; Tazkiyah Annisa Utari; Maya Shofiah; J E Nugroho; A Rinaldy; K Erlangga

doi:10.29244/jintp.21.3.171-179

S D Fitri Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University
E B Laconi Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University
R S H Martin Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University
Nahrowi Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University
T A Utari Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University
M Shofiah SISKA Supporting Program, Jl. PHM Noor, Banjarmasin Barat, Banjarmasin, Kalimantan Selatan, Indonesia
J E Nugroho Research and Development, PT. Bio Cycle Indo, Jl. Teratai Raya No. 33 A, Kampar, Riau, Indonesia
A Rinaldy Research and Development, PT. Bio Cycle Indo, Jl. Teratai Raya No. 33 A, Kampar, Riau, Indonesia
K Erlangga Research and Development, PT. Bio Cycle Indo, Jl. Teratai Raya No. 33 A, Kampar, Riau, Indonesia

DOI: https://doi.org/10.29244/jintp.21.3.171-179

Keywords: lama penyimpanan, fermentasi maggot, probiotik, suhu, viabilitas

Abstract

This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃.

Key words: maggot fermentation, probiotics, storage time, temperature, viability

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