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UIN SGDUIN SGD

Journal Indonesian Journal of Halal ResearchIndonesian Journal of Halal Research Abstract

In recent years, the development of probiotic-based fermented products with halal status has been a concern. The use of growth medium has relied on de Man Rogosa and Sharpe (MRS) as a relatively expensive standard medium, and its halal status is still uncertain. Extensive research has been carried out to investigate the development of low-cost halal alternative media for the cultivation of probiotic lactic acid bacteria (LAB). This study aimed to develop a probiotic halal and low-cost culture medium using a tofu whey-based medium. This study used three tofu whey-based media – A (tofu whey 100%), B (tofu whey 94.5%, molasses 3%, skim milk 2.5%), C (tofu whey 92.5%, molasses 3%, cheese whey 2.5%, tomato extract 2%), and MRS broth as a standard medium. Bacterial populations, total sugars utilized, total lactic acids produced, low pH (2.0) tolerance, and high bile salt concentration (oxgall 1.5%) were assayed. The highest bacterial population after 48 h of incubation was shown by medium B compared to medium MRS (12.34 ± 0.87 and 11.48 ± 0.3 log CFU/mL). Total sugars utilized by 48.28 ± 2.89, 38.89 ± 6.94, 39.14 ± 4.24, and 76.00 ± 1.41 %; on the other hand, total lactic acids produced by 0.16 ± 0.12, 0.03 ± 0.04, 0.31 ± 0.03, and 2.25 ± 1.48 % in A, B, C, and MRS, respectively. Probiotic tolerance at low pH and the presence of bile salts of Lactiplantibacillus plantarum D4 consistently showed a high survival rate in medium B compared to MRS. Based on these results, the components and proportions used in medium B were suitable for the growth of L. plantarum D4 as a halal probiotic starter candidate.

Conclusion

The results indicate that medium B is suitable for the growth of probiotic Lactiplantibacillus plantarum D4, exhibiting higher growth than in MRS.Furthermore, the probiotic demonstrated consistently higher tolerance to acidic conditions and bile salt content when grown in medium B compared to the standard medium (MRS).Based on these findings, medium B holds potential as a viable alternative medium for halal probiotics starter.

Future Research

Penelitian lebih lanjut perlu dilakukan untuk mengeksplorasi potensi medium alternatif ini dalam mendukung pertumbuhan berbagai jenis dan strain probiotik, tidak hanya Lactiplantibacillus plantarum D4. Selain itu, studi komparatif perlu dilakukan untuk membandingkan efektivitas medium B dengan medium MRS dalam aplikasi fermentasi makanan yang berbeda, seperti yoghurt atau keju, untuk menilai dampaknya terhadap kualitas produk akhir dan karakteristik sensoriknya. Terakhir, penelitian lebih mendalam diperlukan untuk mengoptimalkan komposisi medium B, misalnya dengan variasi konsentrasi molase, skim milk, atau penambahan prebiotik, guna meningkatkan pertumbuhan probiotik dan menghasilkan produk dengan manfaat kesehatan yang lebih optimal. Pengembangan ini akan berkontribusi pada industri makanan fermentasi yang lebih berkelanjutan dan ramah lingkungan dengan memanfaatkan limbah tahu sebagai sumber nutrisi yang berharga.

References

1. Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition... doi.org/10.4081/aab.2013.s1.e8Cheese whey recycling in traditional dairy food chain effects of vinegar from whey in dairy cow nutrition doi 10 4081 aab 2013 s1 e8

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