PENGARUH LAMA SIMPAN TERHADAP KUALITAS PROBIOTIK LACTOBACILLUS SALIVARIUS TERENKAPSULASI ARABINOXILAN BERDASARKAN ORGANOLEPTIK, pH, DAN WATER ACTIVITY

Abstract

Penelitian ini didorong oleh urgensi untuk menekan laju degradasi viabilitas pada probiotik cair, sekaligus meminimalisasi penggunaan Antibiotic Growth Promoter (AGP) pada formulasi pakan unggas. Penelitian ini bertujuan untuk menganalisis pengaruh lama simpan terhadap kualitas probiotik Lactobacillus salivarius terenkapsulasi arabinoxilan berdasarkan evaluasi organoleptik, nilai pH (potential hydrogen), dan water activity (AW). Metode eksperimen digunakan dengan desain Rancangan Acak Lengkap (RAL) yang terdiri atas 5 perlakuan waktu simpan (0, 2, 4, 6, dan 8 minggu) dengan 5 ulangan. Berdasarkan data yang diperoleh, durasi penyimpanan berdampak sangat signifikan (P<0,01) pada fluktuasi warna, reduksi pH, maupun lonjakan nilai AW. Di samping itu, parameter daya gumpal produk juga terpengaruh secara nyata (P<0,05). Namun, lama simpan tidak memengaruhi secara nyata (P>0,05) parameter aroma (bau) dan tekstur. Seiring bertambahnya waktu penyimpanan, warna probiotik berubah menjadi putih kecokelatan, nilai pH menurun secara signifikan dari 5,45 menjadi 4,14 pada minggu ke-8, dan nilai AW meningkat dari 0,89 menjadi 0,946. Disimpulkan bahwa matriks arabinoxilan potensial digunakan sebagai enkapsulan untuk mempertahankan struktur fisik dan melindungi viabilitas Lactobacillus salivarius selama penyimpanan, meskipun terjadi dinamika aktivitas metabolisme sisa yang terindikasi dari perubahan profil fisikokimianya.

Kata Kunci : arabinoxilan, enkapsulasi, Lactobacillus salivarius, lama simpan, probiotik.

EFFECT OF STORAGE TIME ON THE QUALITY OF ARABINOXYLAN-ENCAPSULATED LACTOBACILLUS SALIVARIUS PROBIOTIC BASED ON ORGANOLEPTIC, pH, AND WATER ACTIVITY

Abstract
This research was driven by the urgent need to curb the rate of viability loss in liquid probiotics while simultaneously minimizing the use of Antibiotic Growth Promoters (AGPs) in poultry feed formulations. This study aimed to analyze the effect of storage time on the quality of arabinoxylan-encapsulated Lactobacillus salivarius probiotic based on organoleptic evaluation, potential hydrogen (pH), and water activity (AW). This research applied a Completely Randomized Design (CRD) encompassing five variations of storage duration (0, 2, 4, 6, and 8 weeks), with each treatment replicated five times. Based on the obtained data, storage duration had a highly significant impact (P<0.01) on color fluctuations, pH reduction, and the rise in AW values. Additionally, the product's coagulation capacity was also significantly affected (P<0.05).. However, storage time did not significantly affect (P>0.05) aroma (odor) and texture parameters. As storage time increased, the color of the probiotic changed to brownish-white, the pH value significantly decreased from 5.45 to 4.14 at week 8, and the AW value increased from 0.89 to 0.946. In conclusion, the arabinoxylan matrix has strong potential as an encapsulant to maintain physical structure and protect the viability of Lactobacillus salivarius during storage, although residual metabolic activity dynamics occurred as indicated by changes in its physicochemical profile..

Keywords: arabinoxylan, encapsulation, Lactobacillus salivarius, probiotic, storage time.