PENGARUH SUPLEMENTASI SUSU FERMENTASI TERHADAP JUMLAH BAKTERI SEKUM DAN IgA USUS PADA TIKUS NORMAL DAN TIKUS YANG DISENSITISASI ALERGEN DINITROCHLOROBENZENE

• Main Authors: , Bayu Fakhrinal Putera, , Dr. Ir. Nurliyani, MS
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2011
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/91092/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52780
• Institution: Universitas Gadjah Mada

The objectives of this experiment were to determine the number of lactic acid bacteria (LAB) and Eschericia coli (E. coli) in the cecum and intestinal IgA levels in normal and rats that were sensitized by dinitrochlorobenzene (DNCB) allergen. This study used female Wistar rats aged 6-8 weeks supplemented with Acidophilus milk, kefir and control. Variables observed included LAB, E. coli in the cecum and intestinal IgA levels of normal rats and rats those sensitized by dinitrochlorobenzene (DNCB) allergen. The data were analyzed by using a one way analysis of variance from completely randomized design. The results showed that supplementation of fermented milk form Acidophilus milk, kefir or control on the number of LAB, E coli IgA cecum and intestinal of rats had no effect (P> 0.05), either in normal or rats that sensitized by DNCB allergen. The number of LAB, E. coli and IgA in rats sensitized using DNCB allergen was higher than in normal rats. The mean of LAB content in the cecum of normal rats with kefir supplementation, Acidophilus milk and control was respectively: 8.59 CFU/g