Pengaruh Pemberian Dadih dengan Perubahan Jumlah Lactobacillus fermentum Pada Feses Ibu Hamil

Abstract

AbstrakIbu hamil dengan asupan probiotik yang baik diketahui memiliki fungsi imun yang lebih baik dan kehamilan yang lebih sehat, menekan angka kejadian bayi prematur serta menurunkan prevalensi preeklamsi. Penelitian ini bertujuan untuk mengetahui pengaruh pemberian dadih terhadap jumlah L. fermentum pada feses ibu hamil. Penelitian ini dilakukan dengan desain equivalent pre-post test with control group. Populasi penelitian ini adalah ibu hamil dan sampel penelitian dipilih secara konsekutif. Setelah melakukan pengamatan pada awal penelitian pada kelompok perlakuan, ibu hamil diberikan 100cc dadih setiap harinya sampai akhirnya dilakukan pengamatan kedua. Rata-rata jumlah koloni pada ibu hamil sebelum mendapat dadih adalah 3,713 log CFU/g (log x = 6x10³), sedangkan jumlah koloni rata-rata setelah mengonsumsi dadih adalah 4,580 log CFU/g (log x = 46x10³). Hasil uji statistik didapatkan nilai P = 0.367. Sementara pada kelompok kontrol didapatkan bahwa rata-rata jumlah koloni pada ibu hamil yang tidak mengonsumsi dadih saat pengambilan sampel pertama (awal kehamilan) adalah 3,999 log CFU/g (log x = 8x10³), sedangkan saat pengambilan sampel kedua (akhir kehamilan) rata-rata jumlah koloninya adalah 4,436 log CFU/g (log x = 24x10³). Hasil uji statistik didapatkan nilai P = 0,475. Perubahan jumlah koloni pada kelompok ibu hamil yang diberi dadih dan yang tidak diberi dadih diperoleh nilai P-value adalah 0,022 (p < 0,05). Tidak terdapat pengaruh signifikan pemberian dadih terhadap jumlah L. fermentum pada feses ibu hamil, namun ditemukan perubahan jumlah L. fermentum yang lebih banyak pada kelompok perlakuan. AbstractPregnant women with adequate prebiotic consumption known having better immune function and also better pregnancy, depress the event of premature labor and pre-eclampsia event. This study conducted to find out the influence of dadih consumption to the change of the number of lactobacillus fermetum in pregnant women. This study was a experimental study with equivalent pre-post test with control group design. Population of this study was pregnant women, with sampling was done consecutively. Minimal total sample was 24 for each group. After observation at the beginning of study, intervention group was given 100cc dadih daily until second observation. Mean of colony in pregnant women before taking dadih was 3,713 CFU/mh and after was 4,580 log CFU/g (p=0.367). In control group, the number of colony at 1st observation was 3,999 log CFU/g and 4,436 log CFU/g in 2nd observation (p=0.475). The changes in both groups were compared and resulting in significantly different change (p=0.022). There is no statistically significant influence of dadih consumption with the change in the number of lactobacillus fermentum in pregnancy women. However, this study was found better change after observation in intervention group.

The Effect of Additional Dadih on Lactic Acid Bacteria and Nutritional Value of Pudding as a Food Supplementation

“…The mechanism of action behind the health benefits is largely unknown, but several probiotic strains have been isolated from dadih, which may contribute to its health properties (Venema & Surono, 2018). Several studies had demonstrated that Dadih has beneficial effects on the intestinal health of mothers and children due to its nutritional value and its role as a probiotic (Balqis et al, 2018). For pregnant women, it can lower the abortus rate and can increase immunity during pregnancy (Purwati, 2018).…”

Micronutrient Content and Total Lactic Acid Bacteria of Dadiah Pudding as Food Supplementation for Pregnant Women

“…There are no pathogenic bacteria in Dadiah [19]. Several studies had demonstrated that Dadiah had beneficial effects on the intestinal health of mothers and children due to its nutritional value and its role as a probiotic [19], [20], [21], [22], [23], [24]. Dadiah had more calories than yogurt from cow's milk [19].…”