<![CDATA[Penggunaan bahan enkapsulasi merupakan salah satu upaya untuk meningkatkan stabilitas dan efektivitas probiotik Lactobacillus salivarius dalam memperbaiki kualitas telur puyuh. Tujuan utama penelitian ini adalah untuk mengkaji pengaruh berbagai jenis bahan enkapsulasi probiotik terhadap kadar protein dan kolesterol telur puyuh (Coturnix coturnix japonica). Penelitian ini menggunakan metode eksperimen dengan menerapkan Rancangan Acak Lengkap (RAL) yang terdiri atas 5 perlakuan dan 3 kali ulangan menggunakan 150 ekor puyuh petelur betina umur 5 minggu. Perlakuan meliputi pakan basal tanpa probiotik (P0), probiotik non-enkapsulasi (P1), probiotik terenkapsulasi maltodekstrin (P2), arabinoxylan (P3), dan kombinasi maltodekstrin–arabinoxylan (P4). Parameter yang diamati meliputi kadar protein telur dengan metode Kjeldahl dan kadar kolesterol telur menggunakan Gas Chromatography (GC). Data dianalisis menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan apabila menunjukkan pengaruh nyata. Berdasarkan hasil penelitian, diketahui bahwa perlakuan tidak memberikan pengaruh yang nyata (P>0,05) terhadap kadar protein telur puyuh, tetapi berpengaruh nyata (P<0,05) terhadap kadar kolesterol telur. Perlakuan probiotik yang dienkapsulasi menggunakan arabinoxylan menghasilkan kadar protein tertinggi (13,58%) dan kadar kolesterol terendah (603,33 mg/100 g). Dengan demikian, penggunaan arabinoxylan sebagai bahan enkapsulasi probiotik Lactobacillus salivarius berpotensi meningkatkan efektivitas probiotik dalam menghasilkan telur puyuh dengan kadar kolesterol yang lebih rendah tanpa menurunkan kadar protein telur.Kata kunci: Lactobacillus salivarius, enkapsulasi, maltodekstrin, arabinoxylan, protein telur, kolesterol telur.EFFECT OF VARIOUS ENCAPSULATION MATERIALS OF LACTOBACILLUS SALIVARIUS PROBIOTICS ON THE PROTEIN AND CHOLESTEROL CONTENTS OF JAPANESE QUAIL (Coturnix Coturnix Japonica) EGGSAbstractThe use of encapsulation materials is one approach to improving the stability and effectiveness of Lactobacillus salivarius probiotics in enhancing quail egg quality. The main objective of this study was to investigate the effects of different probiotic encapsulation materials on the protein and cholesterol contents of quail eggs (Coturnix coturnix japonica). This study employed an experimental method using a Completely Randomized Design (CRD) consisting of five treatments and three replications, involving 150 female laying quails aged five weeks. The treatments consisted of basal feed without probiotics (P0), non-encapsulated probiotics (P1), probiotics encapsulated with maltodextrin (P2), probiotics encapsulated with arabinoxylan (P3), and probiotics encapsulated with a combination of maltodextrin and arabinoxylan (P4). The parameters observed were egg protein content analyzed using the Kjeldahl method and egg cholesterol content analyzed using Gas Chromatography (GC). The data were analyzed using Analysis of Variance (ANOVA), followed by Duncan’s multiple range test when a significant effect was observed. The results showed that the treatments had no significant effect (P>0.05) on egg protein content but had a significant effect (P<0.05) on egg cholesterol content. The P3 treatment, using arabinoxylan-encapsulated probiotics, resulted in the highest protein content (13.58%) and the lowest cholesterol content (603.33 mg/100 g). Therefore, the use of arabinoxylan as an encapsulation material for Lactobacillus salivarius probiotics has the potential to improve probiotic effectiveness in producing quail eggs with lower cholesterol content without reducing egg protein content.Keywords: Lactobacillus salivarius, encapsulation, arabinoxylan, maltodextrin, egg protein, egg cholesterol.]]>
