The application of probiotic drying with simple methods and effect on blood cholesterol levels chicken broiler

Abstract

Probiotic is indicated will improve and maintain the balance of microorganisms in the digestive tract when it is consumed. This study aimed to know the influence of dried probiotic against the blood cholesterol level of the chicken broiler. Dried probiotics consist of four types of formulations; there are (A) 100% fermented cow’s milk, (B) combination of 75% fermented cow’s milk and 25% fermented mung bean milk, (C) combination of 75% fermented cow’s milk and 25% fermented soybean milk, and (D) combination of 50% fermented cow’s milk, 25% fermented mung bean milk, and 25% fermented soybean milk. Oven-dry method finished by using a 40oC for 25 hours, until the water content to 10%. The advantages of oven-dry are easy to operate and microorganisms still alive. The quality of dried probiotics can be seen from the pH, lactic acid levels, total lactic acid bacteria, and total bacteria. The results showed that pH ranges from 3.78 to 4.03 and lactic acid levels 0.64 to 0.74%. Each total of lactic acid bacteria is (A) 4.51 x 103 CFU/g, (B) 3.49 x 103 CFU/g, (C) 3.85 x 103 CFU/g, (D) 7.09 x 102 CFU/g. Meanwhile, each total bacterium (A) 1.27 x 103 CFU/g, (B) 6.10 x 106 CFU/g, (C) 1.70 x 103 CFU/g, and (D) 1.28 x 103 CFU/g. The study showed that dried probiotics administration effective to reduce broiler blood cholesterol levels, even though probiotic quality decreased especially the total lactic acid bacteria and total bacteria.