Sinbiotics (Lactobacillus plantarum and Allium sativum) Candidates for Lowering Cholesterol in Quail Eggs Novia Rahayu, Putri Dian Wulansari, Nurul Frasiska
Department of Animal Science, Faculty of Agriculture, Perjuangan University.
Jl. Peta No. 177, Tasikmalaya City, West Java, Indonesia.
Tel. +62-82117411322, -email: noviarahayu[at]unper.ac.id
Abstract
Synbiotics are a combination of probiotics and prebiotics in the form of synergism. Synergism is illustrated by the ability of probiotics to survive and grow in prebiotic media. The study aims to find synbiotic candidates that reduce quail egg cholesterol based on the viability of probiotics (Lactobacillus plantarum) against prebiotics (garlic) and the ability of probiotics to survive in the digestive tract of quails. The viability test of Lactobacillus plantarum bacteria was conducted in agar medium (MRSA and 1% yeast extract) containing garlic extract at different percentages (1%, 2%, 3%, and 4%). The parameters tested in this study were the viability of Lactobacillus plantarum bacteria, the challenge test of Lactobacillus plantarum, and the resistance test of Lactobacillus plantarum. The data on the viability of Lactobacillus plantarum bacteria were analyzed using analysis of variance, while the other parameters were analyzed using qualitative descriptive analysis. The results of the variance analysis of the bacterial viability test showed significant differences, with the addition of 1% garlic extract being the optimal percentage. The challenge test of Lactobacillus plantarum against Salmonella sp, Escherichia coli, and Staphylococcus sp showed good resistance. The acid pH resistance test showed the resistance of Lactobacillus plantarum at pH 1.5-6.5. The conclusion of this study is that Lactobacillus plantarum has a symbiotic synergy with garlic extract to form a low-cholesterol synbiotic.
