Potensi Prebiotik Mie Growol Penambahan Glukomanan: Studi Pengembangan Makanan Darurat bagi Pasien Penyakit Kronik
DOI:
https://doi.org/10.26623/jtphp.v21i1.13892Keywords:
chronic disease, emergency food product, growol, noodles, prebioticAbstract
Kondisi bencana mendatangkan tantangan dalam penyediaan pangan darurat, khususnya bagi pasien penyakit kronik. Growol dapat dimanfaatkan sebagai bahan pokok pangan darurat dalam bentuk mie. Penambahan glukomanan diharapkan mengoptimalkan potensi prebiotik mie growol. Penelitian bertujuan mengetahui potensi prebiotik mie growol melalui pengujian in vitro terhadap bakteri saluran cerna. Pengujian potensi prebiotik dilakukan melalui analisis skor aktivitas prebiotik metode Huebner. Sampel uji meliputi a) mie kontrol (F1), b) mie growol (tepung growol 10 gram dan glukomanan) (F2), c) mie growol (tepung growol 20 gram dan glukomanan (F3), d) glukosa (kontrol substrat medium mikrobiologis), dan e) inulin (kontrol positif prebiotik). Pengujian in vitro dilakukan pada Lactobacillus acidophilus dan Escherichia coli dengan menambahkan 1% (v/v) kultur Lactobacillus acidophilus ke dalam basal MRS dan Escherichia coli ke dalam Nutrient Agar (NA). Pertumbuhan bakteri diukur pada jam ke-0 dan ke-48 jam dengan metode plate count. Inulin memiliki skor prebiotik positif (0,26). Sementara F1 (-0,78) dan F2 (-0,34) memiliki skor aktivitas prebiotik negatif, tetapi F3 memiliki skor aktivitas prebiotik positif (0,11). Mie growol (F3) potensial dikembangkan sebagai pangan darurat pasien penyakit kronik.
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