KESIMPULAN Saran Dr. It Jamilah, M.Sc 3. Dr. Salomo Hutahaean, M.Si

BAB V KESIMPULAN DAN SARAN

5.1. KESIMPULAN

Berdasarkan hasil penelitian dan pembahasan tentang lamanya waktu fermentasi pembuatan soyghurt dan identifikasi bakteri asam laktat serta manfaat pemberian soyghurt terhadap kerusakan mukosa lambung mencit secara makroskopis dan histopatologi dapat disimpulkan bahwa : 1. Waktu fermentasi 8 jam suhu 40 C menghasilkan populasi mikroba yang paling banyak yaitu sebesar 1,57 x 10 9 CFUml. 2. Dari starter yang dibuat ditemukan 2 isolat starter yang diidentifikasi sebagai Lactobacillus bulgaricus dan Streptococcus thermophillus. 3. Pada peneltian ini starter yang mengandung Lactobacillus bulgaricus dan Streptococcus thermophillus yang ditambahkan pada pembuatan soyghurt ternyata mampu menyembuhkan atau mempercepat penyembuhan gastritis dan dapat memproteksi kerusakan mukosa lambung mencit baik secara makroskopis maupun histopatologi lambung mencit mus musculus L yang diinduksi aspirin 400 mgkg BB secara bermakna p0,05.

5.2. Saran

1. Perlu dilakukan penelitian lebih lanjut terhadap beberapa kultur campuran isolat BAL multi strains dalam pembuatan soyghurt untuk melihat seberapa besar efektifitasnya dalam menyembuhkan gastritis dan kanker lambung, serta penambahan rasa dengan tidak mengurangi kemampuan bakteri asam laktat tersebut dalam memproteksi lambung. 2. Membandingkan soyghurt dengan bahan suplemen komersial lainnya. Penggunaan soyghurt sebagai suplemen dengan biaya yang murah lebih efektif dibandingkan dengan bahan suplemen komersial lainnya, karena Universitas Sumatera Utara bernilai gizi tinggi banyak mengandung komponen bioaktif yang berperan menyembuhkan beberapa penyakit, meningkatkan kesehatan tubuh dan immunitas tubuh. 3. Perlu penelitian lanjutan pada pemberian soyghurt 2 kali sehari sebanyak 0,5 ml dan pemberian soyghurt lebih dari 14 hari. Universitas Sumatera Utara DAFTAR PUSTAKA Adi, P., 2006. Paradigma baru pengobatan gastritis dan tukak peptik. Lab SMF Ilmu Penyakit Dalam FK Unair RSUD dr. 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Komposisi Media Karna, et al., 2007 Media MRSA De man Rogosa Sharpe Agar Pepton 10 gram Beef extrac 10 gram Yeast extract 5 gram K 2 HPO 4 2 gram Ammonium sitrat 2 gram Glukosa 2 gram Natrium acetat 20 gram MgSO 4 .7H 2 O 0,58 gram MnSO 4 .4H 2 O 0,28 gram Agar 15 gram Akuades 1 liter Universitas Sumatera Utara Lampiran C. Cakupan Kegiatan Penelitian Pembuatan starter youghurt Inokulasi Inkubasi suhu 40 – 45 C Soyghurt I 4 jam Soyghurt III 8 jam 8 jam Soyghurt II 6 jam 6 jam Pembuatan susu kedelai kultur Histopatologi Hewan Percobaan Hitung Koloni Universitas Sumatera Utara Lampiran D . Diagram Alir Pembuatan Starter Syoghurt Koswara, 2006 Susu bubuk dilarutkan dengan air masak hingga mencapai total solid 16 Dipanaskan 80 C, 30 menit Kultur starter Diinokulasi dengan kultur starter komersial 5 murni Ditambahkan gula pasir 2 Diinkubasi pada suhu 40-45 C selama 4-8 jam dikocok Universitas Sumatera Utara Lampiran E. Diagram Alir Pembuatan Susu Kedelai Yudhi, 2008. 1 Kg kacang kedelai Direndam 8 jam dalam air yang mengandung 0.5 NAHCO 3 Cuci, ditiriskan Direbus dalam air mendidih selama 30 menit Ditiriskan, dikupas kulit kacang kedelai Biji kacang kedelai diblender dengan air panas 90°C dengan perbandingan 1:6 dari berat kering kedelai Disaring Filtrat Dipanaskan 80-90°C, 30 menit Didinginkan sampai suhu 40°C Susu kedelai Universitas Sumatera Utara Lampiran F. Alir Pembuatan Soyghurt Koswara, 2006 Susu kedelai hangat 40 C Dimasukkan ke dalam wadah tertutup yang berpori sesuai dengan perlakuan Ditambah gula 2 Ditambah susu bubuk sampai mencapai total solid 16 Diinkubasi pada suhu 37- 40  C selama Soyghurt I 4 jam Inokulasi dengan kultur stater 2 Diaduk sampai larut Soyghurt II 6 jam Soyghurt III 8 jam Universitas Sumatera Utara Lampiran G. Tabel Jumlah Koloni L. bulgaricus dan S. thermophillus pada Pengenceran 10 -7 Jenis Isolat Jumlah Koloni CFUml Ulangan 1 2 3 Rata-rata Lactobacillus bulgaricus 43 39 47 43 Streptococcus thermophillus 112 109 122 114 Universitas Sumatera Utara Lampiran H. Tabel Identifikasi Fermentasi Karbohidrat Beberapa Genus Lactobacillus Ber dasarkan Bergey’s. 1. L. de lbrue ckii 2. L. le ic hm annii 3. L. je nsenii 4. L. l ac ti s 5. L. bulgar icus 6. L. he lve ti cus 7. L. ac idop hi lus 8. L.sa li tar ius 1. Amigdalin 2. Arabinose 3. Collobiose 4. Fruetose 5. Galactose 6. Glucose acid 7. Glucose gas 8. Gluconate 9. Lactose 10. Maltose 11. Manitol 12 Mannose 13 Melezitose 14 Melibiose 15. Raffinose 16. Rhamnose 17. Ribose 18. Salicin 19 Sorbitol 20. Sucrose 21. Trehnalose 22. Xylose 23. Esculin - - - + + - - - d - + - - - - - - - + - - - + - + + -w + - - + + - + - - - - - + - + + - + + - + + + + - - - + _ + - - - - - + - + + - + - - - + + + - - + + - + - - - - - + - + + - - - - + + + _ _ + - - - - - - - - - - - - - - - - - + + - - + + - - - - - - - - - - - + - + + + + _ _ + + - + - d d - - + - + + - + - - - + + + - - + + + + - + + - + + + - The symbol used are : + = positive reaction by 90 or more strains; d = some strains +, others – about 89-11 positive; - = negative reaction by most strains 90 or more; = delayed reaction; w = weak reation; ≠ = weak, slow or negative; = see text; 0 = not tested. Combination of symbols, e.g.- = rarely positive, and then slowly; -w = negative or weak reaction. Fermentasi Karbohidrat Beberapa Spesies S. Termophillus Berdasarkan Bergey’s. Glucose Lactosa Fructosa Maltosa Manitol Sucrose S. Thermophillus + + + - - + Universitas Sumatera Utara Lampiran I . Hasil Uji Statistik Peningkatan Berat Badan Mencit pada Hari ke-0 dan Hari Ke-24 pada Masing-masing Kelompok Perlakuan Tests of Normal ity .211 5 .200 .918 5 .514 .225 5 .200 .909 5 .464 .225 5 .200 .912 5 .479 .283 5 .200 .855 5 .212 kelompok K P1 P2 P3 Berat Badan St at ist ic df Sig. St at ist ic df Sig. Kolmogorov -Smirnov a Shapiro-Wilk This is a lower bound of the true signif icance. . Lillief ors Signif icance Correction a. Test of Homogeneity of Variance 3.112 3 16 .056 1.558 3 16 .238 1.558 3 10.299 .258 3.069 3 16 .058 Based on Mean Based on Median Based on Median and with adjusted df Based on trimmed mean Berat Badan Lev ene Stat istic df 1 df 2 Sig. Oneway ANOVA Berat Badan 69.916 3 23.305 27.301 .000 13.658 16 .854 83.574 19 Between Groups Within Groups Total Sum of Squares df Mean Square F Sig. Universitas Sumatera Utara Post Hoc Tests Multi ple Comparisons Dependent Variable: Berat Badan Bonf erroni 4.74000 .58434 .000 2.9821 6.4979 4.33200 .58434 .000 2.5741 6.0899 2.53000 .58434 .003 .7721 4.2879 -4.74000 .58434 .000 -6.4979 -2.9821 -.40800 .58434 1.000 -2.1659 1.3499 -2.21000 .58434 .010 -3.9679 -.4521 -4.33200 .58434 .000 -6.0899 -2.5741 .40800 .58434 1.000 -1.3499 2.1659 -1.80200 .58434 .043 -3.5599 -.0441 -2.53000 .58434 .003 -4.2879 -.7721 2.21000 .58434 .010 .4521 3.9679 1.80200 .58434 .043 .0441 3.5599 J kelompok P1 P2 P3 K P2 P3 K P1 P3 K P1 P2 I kelompok K P1 P2 P3 Mean Dif f erence I-J St d. Error Sig. Lower Bound Upper Bound 95 Conf idence Interv al The mean dif f erence is signif icant at the . 05 lev el. . Universitas Sumatera Utara Lampiran J . Data-Data Bobot Lambung, Makroskopis Lambung dan Histopatologi Lambung Mencit pada Hari ke-24 pada