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March 7, 2017
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 *Corresponding author.

Email: lily_al@ugm.ac.id

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1191 - 1195 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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The viability of probiotic Lactobacillus acidophilus IFO 13951 and

Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4

weeks of storage

1,2,3*Lestari, L.A., 1Kusuma, W.I., 1Nurhayati, F., 1Kusuma, R.J. and 2,4Erwanto, Y.

1Department of Nutrition and Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah

Mada, Jalan Farmako, Sekip Utara, Yogyakarta, Indonesia 55281
2Institute for Halal Industry and System, Universitas Gadjah Mada, Yogyakarta, Indonesia 55281

3Center for Health and Human Nutrition, Faculty of Medicine, Public Health and Nursing, Universitas

Gadjah Mada, Jalan Farmako, Sekip Utara, Yogyakarta, Indonesia 55281
4Faculty of Animal Science, Universitas Gadjah Mada, Yogyakarta, Indonesia 55281

Article history:

Received: 19 February 2020

Received in revised form: 10

March 2020

Accepted:  12 March 2020

Available Online: 3 April

2020

Keywords:

Cell viability,

Cell number,

Gummy candies,

Probiotics

DOI:
https://doi.org/10.26656/fr.2017.4(4).078

Abstract

In addition to fermented milk, incorporation of probiotic bacteria into other food products

has been increasing in recent years. Incorporation of probiotic bacteria into gummy

candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of

probiotics since they have many health benefits. The purpose of this study was to evaluate

the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and

Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research

used a true experimental design to evaluate the viability of probiotic bacteria during

storage at room temperature (25-30oC) and cold temperature (4-10oC). The viable cells of

L. acidophilus IFO 13951 were counted with Rogosa agar medium, while B. longum

ATCC 15707 was counted with Bifidobacterium Selective Medium. The results showed

that the reduction of viable cells during 4 weeks of storage ranged between 1.15 to 1.95

log CFU/g. The highest reduction of probiotic bacteria was found in B. longum ATCC

15707 that has been stored in room temperature. Meanwhile, the viability of L.

acidophilus IFO 13951 in cold storage temperature was higher than the other probiotic

bacteria. Even though there were reductions in cell viability after 4 weeks of storage, the

number of probiotic cells ranged between 6.27 to 7.03 log CFU/g. In conclusion, the

number of probiotics in the gummy candy met the criteria of probiotic products based on

the cell number. However, further study is needed to extend the self-life of this probiotic

gummy candies.

1. Introduction

Dairy products are the main carriers of probiotic

bacteria to humans because milk provides an appropriate

environment for probiotic bacteria to support their

growth and viability. Nevertheless, with the low milk

consumption in ASEAN countries such as Indonesia

which is only 14.3 liters per capita, it is particularly

challenging to integrate probiotic bacteria into non-dairy

probiotic food products, as it must fulfill consumers’

standards and expectancy for their health benefits

(Stanton et al., 2003).

According to the United Nations World Health

Organization for Food and Agriculture, probiotics

bacteria are defined as “live microorganisms which when

administered in adequate amounts confer a health benefit

on the host” (FAO/WHO, 2002). Hence, the probiotic

bacteria have to be alive, while heat-killed or tyndalized

probiotics do not meet with these criteria. Monitoring the

viability of probiotic bacteria is essential to make sure

that the probiotic cells are still alive.

Among the probiotics, Lactobacillus spp. and

Bifidobacterium spp. are well known because they have

many beneficial characteristics such as pathogenic

microbes control (Garcia et al., 2016). We used two

strains of probiotic bacteria namely Lactobacillus

acidophilus IFO 13951 and Bifidobacterium longum

ATCC 15707. L. acidophilus is gram-positive rod-

shaped microbes with rounded ends. Usually, the width

is 0.6±0.9 µm and the length is 1.5±6.0 µm. These are

https://orcid.org/0000-0003-2930-4254

https://orcid.org/0000-0003-0762-4361

https://orcid.org/0000-0002-6139-9698

 Lestari et al. / Food Research 4 (4) (2020) 1191 - 1195

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

non-flagellated, non-motile and non-spore forming, and

salt-intolerant. L. acidophilus is widely used as probiotic

bacteria and has been studied intensively for its health

benefits (Gomes and Malcata, 1999). B. longum is

anaerobic, non-sporulating Gram-positive rod-shaped

microbes representing ubiquitous inhabitants of the

human gastrointestinal tract and vagina (Esaiassen et al.,

2017). B. longum may be considered the most common

species of Bifidobacterium, being found both in infant

and adult feces (Bivati et al., 1984). The health benefits

of B. longum are action toward intestinal pathogens,

improved lactose utilization, anticarcinogenic action and

control of serum cholesterol levels (Ibraheem et al.,

2015).

It is important to assess the viability of strain in the

carrier food at the time of consumption. Survival of

probiotic strain depends on the pH, processing and

storage temperature, and presence of microbial inhibitors

such as NaCl and hydrogen peroxide in the food matrix

(Kurmann and Rasic, 1991). In addition, it is important

that probiotic products at the moment of consumption

contain a sufficient number of active cells, i.e. at least

106 CFU/g (Rasic and Kurmann, 1983). A probiotic

strain must, therefore, have good longevity, both in the

product and in the gastrointestinal tract after digestion.

During the gummy candies processing, there are several

heating processes that might kill the probiotic bacteria.

To monitor the survivability of probiotic bacteria in

gummy candies, we evaluated the viability of probiotic

cells after processing of gummy candies and during

storage at room and cold temperature.

2. Material and methods

2.1 Gummy candies formula and preparation

L acidophilus IFO 13951 and B. longum ATCC

15707 were obtained from the Food and Nutrition

Culture Collection (FNCC), Center for Food and

Nutrition Studies, Universitas Gadjah Mada, Indonesia.

The cultures were kept at -20oC in 10% skim milk (w/v)

and 10% glycerol (w/v). For the preparation of gummy

candies, frozen cultures were streaked onto Rogosa agar

medium (Oxoid) for L. acidophilus IFO 13951 and

Bifidobacterium Selective Media (BSM, Himedia) for B.

longum ATCC 15707, followed by incubation at 37oC

for 24-48 hrs. Then, one colony from each plate was

transferred into 10 mL of MRS broth (Oxoid) and

incubated overnight. The cell suspension was centrifuged

at 3000 rpm for 10 min, and the pellet was washed with

phosphate buffered saline twice. The number of L.

acidophilus IFO 13951 and B. longum ATCC 15707 in

the cell suspensions were 1.12 x 109 and 3.40 x 109 CFU/

mL, respectively.

The formula of gummy candies consisted of

fructooligosaccharide (FOS, Orafti P95), glucose syrup,

water, bovine gelatine 40% (Gelita), citric acid, and food

additives. First, gelatin powder was soaked for 30 mins

in water, then gelatin was melted at 60°C for 15 mins by

heating. In the mixture under heating, FOS after glucose

syrup was added and dissolved. Citric acid, food additive

(fruit flavoring, food coloring, and sucralose), and

probiotics were incorporated into the gummy candy

mixture at the end of the process (temperature 40°C),

then the mixture was poured into casts (Kusuma et al.,

2018; Nurhayati et al., 2019).

2.2 The evaluation of cell viability

The viable cells of L. acidophilus IFO 13951 and B.

longum ATCC 15707 were counted using different agar

mediums. Rogosa agar medium was used to count the

viable cells of L. acidophilus IFO 13951, while

Bifidobacterium Selective Count Agar Base (BSC,

Himedia) supplemented with Bifidobacterium Selective

Supplement A (FD250, Himedia) and Bifidobacterium

Selective Supplement B (FD251, Himedia) were used to

count the viable cells of B. longum ATCC 15707.

As much as 90 mL of phosphate buffered saline

(PBS) homogenized with 10 g of sample. Serial dilution

of 10-5 to 10-7 with PBS was used for cell counting. As

much as 1 mL of diluted sample was put into a sterile

Petri dish, poured with Rogosa agar medium or BSC

agar, and then mixed thoroughly by shaking the Petri

dish. The Petri dish/plates were incubated at 37oC for 48

hours, under microaerobic condition for L. acidophilus

or anaerobic for B. longum. The number of bacterial

colonies per gram of samples was measured and

expressed as a decimal log of colony forming units (log

CFU/g).

2.3 Statistical analysis

The data were presented in mean + standard

deviation and analyzed with SPSS 16.0 statistical

software (SPSS, Inc., Chicago, IL, USA). One-way

ANOVA test was used to compare the number of viable

cells during storage. The two-way ANOVA was

performed to evaluate which variable that affects the cell

viability and the interaction between variables/factors.

The value p < 0.05 was considered statistically

significant.

3. Results and discussion

There are several factors that must be addressed in

evaluating the effectiveness of the incorporation of the

probiotic strains into food products, namely safety, the

compatibility of microorganism in the product, and the

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1192

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

viability of the cells during processing, packaging, and

storage (Kechagia et al., 2013). Most probiotic products

contain Lactobacillus plantarum, Lactobacillus

acidophilus, Lactobacillus fermentum, Lactobacillus

rhamnosus, Bifidobacterium bifidum, or Bifidobacterium

longum. However, in commercial probiotic gummy

candies there are only spore forming bacteria, namely

Bacillus coagulans and Bacillus subtilis since they form

heat resistant spores that could survive during

processing, packaging, and storage (Posnick, 2018).

Although Bacillus coagulans and Bacillus subtilis are

already approved by Food and Drug Administration

(FDA) as Generally Recognized as Safe (GRAS),

however since they are in the form of spores instead of

vegetative cells hence there are contradictory points of

view between scientists regarding these spores forming

probiotics.

The viable probiotic cells count in gummy candies

during storage is given in Figure 1. After processing and

in day 0 of storage, the number of viable cells in all

gummy candies were higher than 8.0 log10 CFU/g.

Hence, the number of probiotic cells in the food product

has met the recommended number of probiotic cells

which is minimal 6.0 log10 CFU/g or mL of food product

(Boylston et al., 2004). However, the food industry

suggested daily intake of at least 108–109 viable cells in

order to provide a probiotic effect since we have to

consider survival rates of probiotic cells in the

gastrointestinal tract. Health benefits of probiotics

include they are anti-pathogenic bacteria, lower serum

cholesterol level, increase nutrient absorption, and

decrease the use of antibiotics (Guo et al., 2010).

Storage at cold temperature resulted in the higher

survival rate compared to at the room temperature. L.

acidophilus IFO 13951 had good viability compared to

B. longum ATCC 15707. The results showed that the

reduction of viable cells during 4 weeks of storage

ranged between 1.15 to 1.95 log CFU/g (Figure 2). The

highest reduction of probiotic bacteria was found in B.

longum ATCC 15707 that has been stored in room

temperature. Meanwhile, the viability of L. acidophilus

IFO 13951 in cold storage temperature was higher than

other probiotic bacteria. The number of L. acidophilus

IFO 13951 and B. longum ATCC 15707 stored at room

temperature significantly decreased after 7 days of

storage. However, when they were stored at cold

temperature, the number of L. acidophilus IFO 13951

was significantly decreased after 21 days of storage,

while the number of B. longum ATCC 15707 did not

change (Table 1). Even though there were reductions of

cell viability after 4 weeks of storage, the number of

probiotic cells ranged between 6.27 to 7.03 log CFU/g,

hence the probiotic gummy candy met the criteria of a

probiotic product based on the cell number.

The reduction of probiotic cells might be due to the

use of free cells instead of immobilized cells.

Immobilized cells have many advantages such as

protecting cells against damage and contamination

during processing. On the other hand, immobilization of

probiotic cells would increase its cost (Burgain et al.,

2011).

The viability of B. longum ATCC 15707 in gummy

candies stored in room temperature was lower than L.

acidophilus IFO 13951 at the same storage condition.

This result might be due to the requirement of specific

amino acids and small peptides to stimulate the growth

of Bifidobacteria. Bifidobacteria are also very sensitive

to environmental parameters and require expensive

media for propagation and the addition of growth-

promoting factors, due to their stringent growth

requirements (Ibrahim and Bezkorovainy, 1994).

Gummy candies contain gelatin that is rich in amino

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Figure 1. Viable probiotic cells count in gummy candies

during storage. LA-R: L. acidophilus IFO 1395, stored in

room temperature, LA-C: L. acidophilus IFO 1395, stored in

cold temperature, BL-R: B. longum ATCC 15707, stored in

room temperature, and BL-C: B. longum ATCC 15707, stored

in cold temperature.

Figure 2. Reduction of the viable probiotic cells during

storage. LA-R: L. acidophilus IFO 1395, stored in room

temperature, LA-C: L. acidophilus IFO 1395, stored in cold

temperature, BL-R: B. longum ATCC 15707, stored in room

temperature, and BL-C: Bifidobacterium longum ATCC

15707, stored in cold temperature.

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eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

acids which are varied among different sources, i.e. types

of animal (pork, bovine, fish, etc.) and also different

parts of animal bodies (skins or bones) (GMIA, 2012;

Arsyanti et al., 2018). However, due to low water

activity, Bifidobacteria could not utilize these amino

acids.

Based on the two-way ANOVA test, it was found

that storage time and temperature significantly affect the

viability of L. acidophilus IFO 13951 and B. longum

ATCC 15707 in gummy candies since both factors have

p-value < 0.001. However, there was no significant

interaction effect of storage time and temperature (p-

value = 0.793).

4. Conclusion

L. acidophilus IFO 13951 and B. longum ATCC

15707 could survive after processing of gummy candies.

Although the viable cells of L. acidophilus IFO 13951

and B. longum ATCC 15707 decreased, the number of

these probiotic bacteria in gummy candies ranged

between 6.27 to 7.03 log CFU/g so that they had met the

criteria of probiotic products based on the cell number.

Acknowledgements

The authors extend their thanks to the Ministry of

Research and Higher education via research scheme

Penelitian Unggulan Perguruan Tinggi 2017 awarded to

Dr. Lily Arsanti Lestari with contract number: 2379/

UN1.P.III/DIT-LIT/LT/2017. Thanks to the native

speaker and professional editor in Klinik Bahasa

(Language Clinic) Consultation, Office of Research and

Publication, Faculty of Medicine, Public Health, and

Nursing, Universitas Gadjah Mada for reviewing this

article.

Conflict of interest

The authors declare no conflict of interest.

References

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(2018). Chemical composition and characterization

of skin gelatin from buffalo (Bubalus bubalis).

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Bivati, B., Castagnoli, P. and Trovatelli, L.D. (1984).

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Storage Time
(days)

Lactobacillus acidophilus IFO 13951 Bifidobacterium longum ATCC 15707

Room Temperature (28oC) Cold Temperature (4oC) Room Temperature (28oC) Cold Temperature (4oC)

0 8.190.02a 8.190.02a 8.220.06a 8.220.06

7 7.330.41b 8.120.01a 7.570.04b 8.290.04

14 7.260.23b 8.220.14a 7.390.05b 8.280.01

21 6.810.05b, c 7.130.15b 5.990.53c 7.070.25

28 6.610.22c 7.030.31b 6.270.18c 7.020.04

P value 0.007 0.002 0.001 0.12

Table 1. The number of probiotic cells, expressed as log CFU/g, in gummy candies during storage at room and cold

temperature

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PENUNTUT ILMU
Dr. Abdullaah Jalil
40 Hadith (13)

Academic Advisory, Supervision and Review

Academic Courses

ASWJ

Awards

Books (40)

Chapter in Books

Conferences & Workshops – Participant/ Moderator

Conferences – Presenter/ Author/ Co-Author

Consultation

Courses & Workshops – Trainer/ Member

Educational Background

Fiqh Muamalat

Hak Cipta

Halal

Home

Islamic Banking and Finance

Journals

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Mirath & Fara’id

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Waqf

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www.penuntutilmu.com

Melafazkan Niat “Usolli”

Permasalahan:

Sebahagian kecil individu menghukumkan perbuatan melafazkan niat

sebagai “bid’ah”, bahkan lebih buruk lagi apabila sebahagian daripada

mereka menyatakan melafazkan niat adalah seumpama amalan yang tidak

waras. Apakah pandangan ulama’ berkenaan hal ini?

Jawapan:

Hukum melafazkan niat dalam bab Ibadat bukanlah masalah bid’ah yang

munkar (boleh diingkari), ia adalah masalah khilafiyyah di kalangan para

ulama’, bahkan majoriti ulama’ dan mazhab menyatakan ia disunatkan.

Para ulama’ berbeza pandangan berkenaan hukum taklifi bagi melafazkan

niat seperti berikut:

Bil. Para Ulama’ Hukum Taklifi

1 Majoriti Ulama’dan Mazhab:

Hanafiyyah fi al-Mukhtar;

Shafi
c
iyyah dan al-Hanabilah fi

al-Madhhab

Sunat; agar lisan bersepakat dengan hati

2 Sebahagian al-Hanafiyyah dan

sebahagian al-Hanabilah

Makruh

3 Malikiyyah Harus melafazkan niat di dalam melakukan

ibadat, akan tetapi meninggalkannya lebih

baik, melainkan bagi orang yang was-was,

maka disunatkan untuk melafazkan niat agar

hilang gangguan pada dirinya

Sumber: Diringkaskan dari al-Mawsuʿah al-Fiqhiyyah (Ensiklopedia Fiqh,

Kementerian Waqaf dan Hal Ehwal Islam, Kuwait).

Imam al-Nawawi (676H) menyebut di dalam al-Majmūʿ, pada kitab al-

Ṣiyām:

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رَتَ ُ  َواَل  الجَقلجُب  النِّيَّةِ  َوحَمَل   ِفي َواَل  ِخاَلف   باَِل  اللَِّسانِ  ُنطجُق  ُيشج  َوَلكِنج  ِخاَلف   باَِل  الجَقلجِب  نِيَّةِ  َعنج  َيكج

َتَحب   ظُ  ُيسج اَلةِ  الجُوُضوءِ  يِف  َسَبَق  َكاَم  الجَقلجِب  َمعَ  التََّلف   َوالصَّ

“Dan tempat niat itu adalah hati, dan tidak disyaratkan menyebutnya

dengan lisan tanpa khilaf, dan tidak pula cukup (dengan menyebut/

melafazkan niat) tanpa niat di hati tanpa khilaf. Akan tetapi

disunatkan melafazkan niat bersama dengan hati sepertimana

yang telah (diterangkan) di dalam (perkara) wudu’ dan solat.”

R: al-Nawawi (676H) – al-Majmu’ Sharh al-Muhadhdhab.

Kepentingan Melafazkan Niat bagi Membantu al-Istihdar

Satu persoalan yang perlu dijelaskan di sini ialah mengapa para ulama’

mazhab al-Shafiʿi dan para ulama’ Melayu (yang bermanhaj dengan mazhab

al-Shafiʿi) menekankan keperluan melafazkan niat bagi ibadat (bagi

membantu hakikat niat di hati)?.

Ini adalah kerana mazhab al-Shafiʿi berpandangan al-Istihdar adalah wajib

ketika memulakan amalan (melaksanakan niat), terutamanya dalam bab

solat. al-Shaykh ‘Abd al-Rahman al-Jaziri menyebut di dalam kitabnya “al-

Fiqh ʿala al-Madhahib al-ʿArbaʿah”:

وسجود عند النية  ،وركوع ،وقراءة ،أن ثالثة من األئمة اتفقوا عل أن استحضار الصالة من قيام

لك الشافعية. فقالوا: ال بد من استحضار بعض أجزاء ليس برش  لصحة الصالة. وخالف يف ذ

 الصالة عند النية إن مل يستطع استحضار مجيع األركان

“Sesungguhnya tiga orang daripada para imam (empat mazhab) – iaitu

Abu Hanifah, Malik dan Ahmad – bersepakat bahawa menghadirkan

(rupa/zat/keadaan) solat daripada berdiri, bacaan, rukuʿ dan sujud

ketika niat bukanlah merupakan syarat bagi kesahihan solat.

www.penuntutilmu.com

Dan para ulama’ mazhab Shafiʿi berbeza pandangan di dalam perkara

ini, dan mereka berkata: Menghadirkan sebahagian daripada juzuʾ-

juzuʾ solat ketika berniat adalah merupakan satu kemestian
1

,

sekirannya seseorang itu tidak mampu untuk menghadirkan

keseluruhan rukun (solat, ketika melaksanakan niat)
2
.”

Rujukan tambahan dari “al-Fiqh ‘ala al-Madhahib al-‘Arba’ah.”

Dengan memahami syarat-syarat niat di sisi mazhab al-Shafiʿi, maka kita

akan dapat memahami mengapa para ulama’ mereka (ulama’ mazhab kita)

menyatakan sunat melafazkan niat bagi membantu amalan niat di hati.

 م  تَ أَ  هُ مُ لج عِ وَ  مُ لَ عج أَ  اّللُوَ

ُ  يِّ بِ النَّ  دِ مَّ ا حُمَ نَ َد يِّ  َس يَل عَ   اّللُ لَّ َص وَ    آَل عَ وَ  يِّ مِّ األج
 مَ لَّ َس وَ  هِ بِ حج َص وَ  هَ لِ

1 al-Istihdar al-Urfi + al-Muqaranah al-‘Urfiyyah.

2 al-Istihdar al-Haqiqi + al-Muqaranah al-Haqiqiyyah.


P
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

Ratib Al-ʿAṭṭas

al-Imam Qutb al-Anfas al-Habib ʿAbd al-Rahman al-ʿAttas



Kekerapan Bacaan Bil

1 kali
 ڻ ڻ ڻ ۀڇ

پ پ پ پ ڀ     ٱ ٻ ٻ ٻ ٻ

ڀ ڀ ڀ  ٺ ٺ ٺ ٺ  ٿ ٿ ٿ

ٿ ٹ  ٹ ٹ ٹ ڤ  ڤ ڤ ڤ

 ڦ ڦ ڦ ڦ ڄ ڄ ڄ

1

1 kali
 . ھ ھ ھ ھ

ک ک ک ک گ گ گ گ ڈ ژ ژ ڑ ڑ

ڱ ں ں   ڳ ڳ ڳ ڳ ڱ ڱ ڱ

ھ   ڻ ڻ ڻ ڻ ۀ ۀ ہ ہ ہ ہ ھ ھ ھ

ے ے ۓ ۓ ڭ ڭ ڭ ڭ ۇ ۇ

ۆ ۆ ۈ ۈ ٴۇ ۋ ۋ ۅ

2

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ag

e2

ۉ ې ې ې ې ى ى ائ ائ ەئ   ۅ ۉ

 ەئ وئ وئ ۇئ ۇئ ۆئ ۆئ ۈئ ۈئ ېئ ېئ

3 kali  َََاهلل ب ََوذَ عَ أ الس
َعَ الَ َيعَ مَ

ََنَ مَ َيمَ ل  َيمَ جَ الرَ َنَ طاَ يَ الش  3

3 kali َ ت  َم
ل  َب ك  وذ  َأ ع  ل ق  اَخ  َم  ِّ ََش  ن

َم  ات  الت ام  َاهللَ  4

3 kali َ و  ه  َو
ء  َم  َالس

ِف  الَ  َو  ض  َا أل ر  ٌءَِف  ه ََش   م  َاس  ع  َم  ُّ ي ُض  يَالَ
َاهلل َال ذ  م  ب س

يمَ
ل  َال ع  يع

م  َالس

5

10 kali ََ ي م
ظ  َال ع  ِّ

ِل  ال ع  َب اهللَ  ال
َا  ة  و  ق  ال  َو  ل  و  ح  ال  َو  ي م

ح  َالر  ْح  ن  الر  َاهللَ  ــــم  َب س  6

3 kali
 7 . ھ ھ ھ ھ

3 kali  ـن ــــاَب اهلل َت  ص  َاهللَ  ــــم  َََ،ب س  َاهللَ  َل  ل ــنـ ـاَع  ك  ـو  ت  َاهللَ  ــــم  َب س  8

3 kali َ ـــــم  ـن َب س  َآم  َب اهلل ــاهلل  َ،ا ٌفََ و  خ  َال  َبــــ اهلل  ــن
م  ــؤ  َي  ــن  م  و

ـي ـــــهَ  ل  َع

9

3 kali ــ َاهلل س  ـز  ع  َاهللَ  ـــــان  ََ،ب ـح  َاهلل س  ل  ج  َاهللَ  ـــــان  ََََـب ـح  10

3 kali  َظ يم ال ع  َاهللَ  ان  ب ح  ،َس
ه  د  م  ب ح  و  َاهللَ  ان  ب ح  َس  11

3 kali َ ان  ب ح  الَ س  و  َ ـ اهللَ  د  إ لَ هلل م  الَ  َ ،َو  ب  ك
أ  اهللَ  و  اهللَ  َإ الَ  َه  12

P
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3 kali ـهَ َيــ ا ـل ـق  خ  َبـ  ي ـًفا
ـــهَ َيـ اَ،ل طـ  ـل ـق  خ  َبـ  يـ ًمــا ـلـ  اََيــ اَ،ع  ً ْي  ـبـ  خ

ـهَ  ـل ـق  خ  ن ـاَيــ ااَ َ،بـ  َبـ  َيــ اَل ـط ـــف  يـ ف  َيـ ـاَل ـطـ  ي ـم
ـلـ  ََع  ْي   ـبـ  َخ

13

3 kali َ ل  ـز  َي  َل ـم  ي ـًفـا
َاَ َ،يــ ال ـطـ  ل  َن ز  ي َم

َف  َب ن ا ََ،ل ط ف  ل  َت ز  ََل   ي ٌف
َل ط  َ،ا ن ك

الَ اَ  َب ن اَو  َـ ل ط ف  ْي
ل م  َس

14

30 kali  ََا ل َاهلل َل  َا ال   15 ـــه

1 kali ـو س  ـٌدَر  م  ـح  َاهلل م  َل

7 kali ـب ـن ـ ـس  يح  كـ  َال ـو  ـــم  ع
نـ  و  َاَاهللَ  َََــل  16

11 kali  َدَ ا لل َُم  م  نــ ا
ـيِّـد  َس  ـَل  َع  ــلِّ َص  ــم  َا للَ َ،ـه  ـي ــه  ـل  َع  ــلِّ َص  ــم  ـه

ـــ مَ  لِّ س  َو

17

11 kali َ َاهللَ  ـر
ـف  ـت ـغ  َأ س  18

3 kali َ َاهللَ  َا َل  ن  ــآئــ ب ـو  َت  19

3 kali اَيــ ا ه  بـ  اَيــ اََ،اهللَ  ه  بـ  َََيــ اََ،اهللَ  ـة  ــاتـ م  َال ـخ  ــن  ــس  ح  بـ  َاهللَ  20

1 kali
ۓ ڭ ڭ ڭ ڭ  ۇ ۇ ۆ ۆ ۈ

ۈ ٴۇ ۋ ۋ ۅ ۅ ۉ ۉ ې ې ې ې ى

ى ائ ائ ەئ ەئ وئ وئ ۇئ ۇئ ۆئ ۆئ

21

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ۈئ ۈئ ېئ ېئ ېئ ىئ ىئ ىئ ی ی ی ی جئ حئ مئ

ىئ يئ جب حب خب مب ىب يب جت حت

 خت مت

3 kali  ََا ل ََل  َا ال  َاهلل َ،اهلل َـه  ول  س  ٌدَر  َُم  م  22

5 kali  ََا ل َاهللَ َل  َا ال  َـه  23

25 kali  ََا هلل َا هللَ

1 kali  َا هلل

3 kali  ََا ل َاهلل َل  َا ال  وَ،ـه  س  ٌدَر  َاهلل ُم  م  َل  24

1 kali  َة
اَت  َإ ََا ل ف  ن ا ي ع

ف  ش  َو  ب ي ب ن ا ح  َو  ا ن
يِّد  َس  ح  و  َر  وَل  س  َر  ب د  َع  َب ن

د  َُم  م  َاهلل
ل

َوَ  ل م  س  َو
ي ه  ل  َع  َاهلل  َل  َص  َوَ آاهلل

َوَ أَ ل ه
اب ه  ح  َاهللَ أَ ص  َب أ ن  َ

ات ه  ي  رِّ ذ  َو
ه  اج  و  ز

َالَ  َِف   م
اِت  ج  ر  َد

ع َل  َوَ ـ ي  م
ه  ار  ْس

ن اَب أ  ع  ن ف  ي  َو
َأَ ن ة  َِف  م  ه

م  ل و  ع  َو  م
ه  ار  و  ن

َ ن  ي  الدِّ
ةَ  ر
خ  اَل  َو  ي ا ن  الدُّ َو  ،َ م  ب ت ه  َُم   ن ا ق  ز  ر  ي  َو  ِب  م  ز

َح  ن
َم  ن ا ل  َي  ع  و

َ م  ه
ت  ل  َم  َل  اَع  ان  ف  ت و  ي   مَ و

ِت  ر  م  َز  اَِف  ن  َي  ُش   َ فَ لَ اَ ََ،و
َة.اَت

25

1 kali  َة
اَت  َالَ إ ََا ل ف  ي ه

ق  َال ف  ا ن  يِّد  َس  ح  و  َر  َيـ َل
ِل  َع  َب ن

د  َُم  م  م  د  ل وَ َق  اع  َيب

و أ ص  وو  ر  ف  َو
ىَالَ ل ه  و  ذ  َو

ه  َلَ ـ ع  ر
ف  غ  َي  َاهلل  َأ ن  ْي

َأ ْج  ع
ي ه  ل  َع

ق  و  َـق  م  ه

 َ ْح  ر  ي  َالَ و  َِف   م
اِت  ج  ر  َد

ع َل  ي  َو  م  َوَ ـ ه  م
ه  ار  ْس

َب أ  ن ا ع  ن ف  ي  َو
َأَ ن ة  م

ه  ار  و  ن

26

P
ag

e5

َ اَل  ي اَو  ن  الدُّ َو  ن  ي  َالدِّ َِف  م  ه
م  ل و  ع  ة َو  ر

َ فَ لَ اَ ََ،خ
 .ةاَت

1 kali َ وإ َث م  َر  ح ََل  اَو  ن
يِّد  َس  َب يح  ب  اح  ن اَص

ت  ك  ر  ب  ََب ن اَو  اس  ف  َاأل  ن  ط ب  ات بَق  الر

َ ب يَ ـ الَ  ْح  َالر
ب د  َع  َب ن  ر  م  َع  َب  .َث م  ط اس  َال ع  َرَ إ َن  َوَل  َالح  َيش

ِل  َع  ََ ي خ  بن

لَ  و  أ ص  َو  اس ار  َب  َاهلل
ب د  َالَ ـ ع  ى و  ذ  َو  َم

ه  ع  و  ر  ف  َو  َـ َم  َم
ي ه  ل  َع

ق  و  ق

ْيَ
َلَ أ ْج  ع  ر

ف  غ  َاهلل َي  َ ـ َأ ن  ْح  ر  ي  َو  َالَ م  َِف   م
اِت  ج  ر  َد

ع َل  ي  َو  م  ن اَـ ه  ع  ن ف  ي  َو
ن ة

َوَ  م
ه  ار  ْس

ةَ أَ ب أ  ر
خ  اَل  َو  ي ا ن  الدُّ َو  ن  ي  َالدِّ َِف  م  ه

م  ل و  ع  َو  م
ه  ار  و  ََََََ،ن

َ فَ لَ اَ
َ.ةاَت

27

1 kali َ الَ إ َث م  الص  َو
آء  د  ه  الشُّ َو

ي آء
ل  َا أل و  اح  و  َأ ر  .ََـ َل  ن  ي

د  اش  َالر
ة  م
األ  ئ  َو  ْي

َ يَ إ َث م
ال د  َو  اح  و  َأ ر  يَل  لِّم  ع  م  َو  ن ا

اِي   ش  م  َو  َالَ ن ا ى و  ذ  َو  وـ ن ا ي ن اَق  ل  َع
ق

ْيَ أَ
َْج  ع  َث م  َإ َ. اح  و  َأ ر  َهَ أَ َل  ل  َأ ه

ات  و  َالَ م  ن
َم  ة  د  َال ب ل

ه  ْيَ ـ ذ
ل م  َس

الَ  الَ ـ و  َو
ت  َم
ل  الَ ـ س  َو  ْي

ن  م  َـ ؤ  ن ات  م  َلَ َؤ  ر
ف  غ  َي  َاهلل  َ ـ أ ن  ْح  ر  ي  َو  َم  م  ه

َالَ  َِف   م
اِت  ج  ر  َد

ع َل  ي  َوَ ـ و  م
ه  ار  ْس

َب أ  ن ا ع  ن ف  ي  َو
َأَ ن ة  م  ه

م  ل و  ع  َو  م
ه  ار  و  ن

َا ةَ ِف  ر
خ  اَل  ي اَو  ن  الدُّ َو  ن  ي  َ فَ لَ اَ ََ،لدِّ

َ.ةاَت

28

ةَ
اَت  ب وَا ل ف  َال ق

ي ة
وب ن  ص  ال و  َو

ول  ص  ح  َو
وَلَ ل  َس  لِّ َك  وَت  ام  أ م  م  َو

َل  ل

َ ح  َل  ص  َو  َ/انَ الش  ةَ أَ الش  ر
ا َلخ  َو  ي ا ن  الدُّ َو  ن  ي  َالدِّ َِف  نًا

اط  ب  َو  ًرا
اه  َظ  َ،ن

َ ي ََش  لِّ ًةَل ك  ع
اف  َ َ،د  ْي  َخ  لِّ ب ًةَل ك

ال  د ن اَ،َج  ال   و
أل  ن اَو  ي

ال د  و
ل  ب اب ن اَو   ح

أل  ل ن اَو

َاللَُّ ع  َم  ن  ي  َالدِّ ن اَِف
اِي   ش  م  َطَ و  ََف  ي ة

َن  َل  ع  َو
ي ة
اف  ال ع  َاهلل أَ و  ن اََن  ب  و  ل  َق  ر  ن وِّ ي

29

P
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الَ  َو  ى َالتُّق  ع  َم  ب ن ا
ال  و  ق  الَ ـ و  َو

اف  ف  ال ع  ىَو  َـ د  م  َل  َا إل س  ن  ي
َد  َل  َع

ت  و

َ َب َل  ن  َم  ي  ا إل  ََو  ال  َو
 ن ة
ََُم  ي ة

َن  لِّ ل ك  َو  ن ان  د  َع
ل د  َو

يِّد  َس  قِّ َب ح  ان  ح
ت  م
ا

َوَ
ة  ال   َإ َص  ُض   َح  َالَ َل  َ ـ ة  َُم  َوَ ب ي ب

ي ه  ل  َع  َاهلل  َل  َص
د  ل مَ آم  س  َو

َََ،ل ه

َ فَ لَ اَ
 .ةاَت

1 kali Kemudian, dilanjutkan dengan doa:

 ھ ھ ھ ھ

َ ـ ا لَ  د  هَ م  د  ي  ز  َم  ئ
اف  ك  ي  َو  ه  م  ع

َن  اِف  و  ًداَي  َْح   ْي
ال   َال ع  بِّ اََ،هلل َر  ََي  ن اَل ك  ب  ر

ن ب غ ىَـ الَ  َي  َم  َك  د  َم  ل ط ان ك  َس  ي م
ظ  ع
ل  َو  ك  ه  ج  َو

ل  َل  َََ،ل   َال  ان ك  ب ح  َس

َ ي ك  ل  ن آًءَع  َث
ِص  َأَ ن ح  ك  س  ف  َن  َل  َع  ن ي ت  َأ ث  َم  َك  َالَ َ،ن ت  ل ك  ت ىَـ ف  َح  د  م

َالَ  ل ك  َو  َض  َـ ت ر  د  يإ َم  ض  َر  ا َالَ ذ  ل ك  َو  َا للَ ـ َت  . َض  َالرِّ د  َب ع  د  َم  م  ه

لِّمَ  س  َو  لِّ يََِّص  َس  َل  نَ ع  ْيَ د
ل  َاأل  و  َِف

د  لِّمَ َ،اَُم  م  س  َو  لِّ ص  اََو  ن  يِّد  َس  َل  ع

ي نَ  ر
َا َلخ  َِف  د  لِّمَ َ،ُم  م  س  َو  لِّ ص  ََو  ق ت  َو  لِّ َك  َِف  د  َُم  م  ا ن

يِّد  َس  َل  ع

 َ ْي
ح  لِّمَ َ،و  س  َو  لِّ ص  َال ََو  َِف  د  َُم  م  ا ن

يِّد  َس  َل  َ ـ ع  ََل  َل  َاأل  ع  م  و  َي  َل
ا

نَ  ي  َ،الدِّ لِّمَ َ س  َو  لِّ ص  َا أل ََو  ث  َت ر  ت ى َح
د  َُم  م  ا ن

يِّد  َس  َل  َع  ن  م  َو  ض  ر

اَوَ  ي ه  ل  .أَ ع  ْي
ث  ار  َال و  ْي   َخ  َن ت

َا للَ  ك  ع
د  ت و  ن س  َو  ظ ك  ف  ت ح  َن س  ا ن

َا  م  َوَ أَ ه  ن ا ان  ي  َوَ أَ د  ن ا ان  د  َوَ أَ ب  ن ا س  ف  ن اَأَ ن  ل  ه

َأَ وَ  ال  َوَ و  ا ن  َأَ د  ََش   ك ل  َو  ال ن ا و  َم  ط ي ت ن ا.ء  َوَ ا للَ َأ ع  ن ا ل  ع  َاج  م  َإ َه  َِف  م  اه  ي

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َوَ  ك
ن ف  َأَ ك  ب ار  ج  َو

د  ي  ر  َم  ي ط ان  َش  لِّ َك  ن
َم  ي اذ ك

ع  َو  ك  ار  و  ج  َو  ك
ان  م

َ ي َذ ىََش  لِّ َك  ِّ ََش  ن
م  َو  ي  ىَب غ

ذ  َو  ْي   ىَع
ذ  َو

ي د
ن  َإ َع  َل  َع  َن ك  ي ئ  َش  لِّ َك

ٌرَ. ي
د   ق

ةَ ا للَ  م  َل  الس  َو
ي ة
اف  َب ال ع  م  اه  ي

ا  َو  ن ا ل  ِّ َْج  م  ىََ،ه  و  َب الت ق  م  اه  ي
ا  َو  ن ا ق  قِّ ح  و

ةَ  ام  ق
ت  س
ا ال  َالَ َ،و  َِف  ة  ام  َالن د

ب ات  ج  و  َم  ن
َم  م  اه  ي

ا  اَو  ن  ذ
ا ع  الَ ـ و  لَو

َآـ ا  ل

عَ  َالدُّ ي ع
م  َس  .َا ن ك  َاء

َاللَ  لِّ ص  َاَ و  َل  ع  َو
د  اَُم  م  ن

يِّد  َس  َل  َع  ك
ل  َل  ج  َو  ك

ل  َم  َب ج  م  َه  ب ه  ح  ص  َو
ل ه

ْيَ
َالَ ا ْج  ع  ل  َم  ن اَك  ق  ز  ار  اـ .َو  نًاَي

اط  ب  َو  ًرا
اه  َظ  َل ه

ة  ع  َ أَ َت اب  ْي
اْح   َالر  م  ح  َ،ر

َ َم  َع
ة  َال ع ز  بِّ َر  بِّك  َر  ان  ب ح  َس  ل  ض  نَ ب ف  و  ف

َالَ َ،َي ص  َل  ٌمَع  َل  س  َـ و  ْي
ل  س  ر

الَ  َ ـ و  د  .م  ْي
ال   َال ع  بِّ ر   هللَ

ََيــ ا ـد  َُم  م  َل  َع  لِّ َص  بِّ لِّـمَ َيــ ا،َر  س  َو
ي ه  ل  َع  لِّ َص  بِّ َ.َر

َُم  ّمـ دَ َيــ ا َل  َع  لِّ َص  بِّ لِّـمَ رَ َيــ اَ،ر  س  َو
ـي ـه  ـل  َع  لِّ َص  َ.َبِّ

ََيــ ا بِّ ر
ي ل ةَ
س  َال و  ـه  ـغ  ـلِّ اَ،ب  ََي  بِّ ـةَ َر  ــي ل

ـض  َبــ ال ف  ـه  ـص  َ.خ

ــا ـدَ َي  َُم  ـم  َل  َع  لِّ َص  بِّ ــاَ،ر  ـمَ َي  لِّ س  َو
ي ه  ل  َع  لِّ َص  بِّ  .ر

ا َالَ َي  ان  َ ـ أ م  ـْي
.آَ،ـائ ـف  اف  اَن ـخ  ـ

اَِم  نـ  َم

ا َالَ َي  ان  َ ـ أ م  ـْي
ـ ،َـائ ـف

ــن اَِم  .ن ــجِّ اف  َاَن ـخ

ا َالَ َي  ان  َ ـ أ م  ـْي
َ.َ،ـائ ـف  اف  ـ اَن ــخ  ن اَِم  ــم  ـلِّ  س