Karakteristik Bakteri Probiotik dari Saluran Pencernaan Ayam Kampung sebagai Kandidat Pakan Ayam

  • Nurmumin Jabir Universitas Teknologi Sulawesi
    (ID)
  • Rizka Oktavia Universitas Teknologi Sulawesi
    (ID)

Abstract

Probiotics are living organisms that can provide a beneficial effect on the host's health when consumed in sufficient quantities by improving the balance of the intestinal microflora when it enters the digestive tract. Probiotics can be bacteria, fungi, or yeast, but the most probiotics are bacteria. Microbes in probiotic products function to improve health and are classified as healthy and functional foods. This study aimed to isolate, characterize and identify probiotic bacteria in the digestive tract of native chickens as bacteria that degrade organic compounds. Characterization of probiotic bacteria included observation of colony morphology, gram staining, bacterial degradation test for cellulose, pectin, and starch, calculating dissolution index, and making probiotic animal feed. The results showed that 15 bacterial isolates were obtained, two of which were determined as candidates for chicken feed. The two isolates showed probiotic characteristics.

Downloads

Download data is not yet available.

References

Albert Balows, Truper, HG, Martin Dworkin, Wim Harder, Karl-Heinz Schleifer. 1992. The Prokaryotes. 2nd ed. A Handbook on the Biology of Bacteria: Ecophysiology, Isolation, Identification, Applications. Vol II. New York: Springer-Verlag.

A.M. Amerah, A. Quiles, P. Medel, J. Sánchez, M.J. Lehtinen, and M.I. Gracia., (2013). Effect of pelleting temperature and probiotic supplementation on growth performance and immune function of broilers fed maize/soy-based diets (Chicken).

Aswanto,2010.Beternak Ayam Kampung. Balai Pengkajian Teknologi Pertanian.Kalimantan Barat

Cowan S.T. 1974. Cowanand Steel’s Manual for Identification of Medical Bacteri 2nd, ed. Cambridge University Press, Cambredge, London, New Work.

Fadillah, Y. N., 2012. Pengaruh Penambahan Variasi Konsentrasi Starter Probiotik pada Pakan terhadap Perkembangan Ayam Broiler Strain Cubb. Skripsi. Universitas Hasanuddin. Makassar.

Fuller, R., 1989. Probiotics in Man and Animals. Journal of Applied Bacteriology. 66: 365-378.

Fuller, R., 2003. Probiotics: Their Development and Use. Institute for Microbiology and Biochemistry. Germany

Febriyossa Adelia, Nurmiati, Periadnadi, 2013. Potensi dan Karakterisasi Bakteri Alami Pencernaan Ayam Broiler Pedaging (Gallus gallus domesticus L. ) sebagai Kandidat Probiotik Ayam Broiler. Jurnal Biologi Universitas Andalas. 2(3) : 201-206.

Gillor O, Kirkup B.C, Riley M.A. 2004. Colicins and microcins: the next Generation Antimicrobial. Advances in Applied Microbiology. 129-146.

Jin, L. Z., Y. W. Ho, N. Abdullah dan S. Jalaludin, 1997. Probiotic in Poultry: Modes of Action. Worlds Poultry Science Journal. 53(4): 351 – 368.

Jin, L. Z., Y. W. Ho, N. Abdullah, S. Jalaludin, 1998. Growth Performance, Intestinal Microbial Populations, and 8 Serum Cholesterol of Broilers Fed Diets Containing Lactobacillus Cultures. Poultry Science. 77: 1259–1265.

Jin, L. Z., Y. W. Ho, N. Abdullah, S. Jalaludin, 2000. Digestive and Bacterial Enzyme Activities in Broilers Fed Diets Supplemented with Lactobacillus Cultures. Poultry Science. 79: 886–891.

Heru Nurcahyo, Yoni Suryani, Anna Rakhmawati, Astuti, Evi Yulianti, Drajat Pramiadi, RM Abdul Adjid, and Risa Indirawati. (2011). Chicken Rations Fortification With Lactic Acid Bacteria To Protect H5n1 Infection In Poultry. FMIPAUNY.

Mubarak P.R, L.D. Mahfudz dan D. Sunarti. 2018. Pengaruh Pemberian Probiotik pada Level Protein Pakan Berbeda terhadap Perlemakan Ayam Kampung. Jurnal Sains Peternakan Indonesia. 13(4): 357-364.

Natalia, L dan Adin P. 2006. Sifat Lactobacilli yang Diisolasi dari Ususu Ayam sebagai Probiotik. Seminar Nasional Teknologi Peternakan dan Veteriner.

Salminen, S., Ouwehand, A., Benno, Y., and Lee, Y. K. 1999. Probiotics: How should they be defined Trends Food Sci. Technol. 10: 107–110.

Salminen, S., A.V. Wright & A.C. Ouwehand (eds). Lactic acid Bacteria, Microbiology and Functional Aspects. Third Edition. Marcel Dekker, Inc. New York-Basel.

Rofiq, M.N. 2003. Pengaruh Pakan Berbahan Baku Lokal terhadap Performans Vili Usus Halus Ayam Broiler. Jurnal Sains dan Teknologi Indonesia. 5(5): 190-194.

Published
2022-06-22
How to Cite
Jabir, N., & Oktavia, R. (2022). Karakteristik Bakteri Probiotik dari Saluran Pencernaan Ayam Kampung sebagai Kandidat Pakan Ayam. Al-Kimia, 10(1). Retrieved from https://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/23591
Section
Article
Abstract viewed = 427 times