Growth of Probiotic Bacteria (Bifidobacterium bifidum and Lactobacillus plantarum) in Medium Mixed Taro Rope (Colocasia esculenta L. Schott var Boring) and Soybean Powder
Abstract
This study was aimed to determine the effect of mix proportions of soy powder and taro flour on the growth of probiotic bacteria Bifidobacterium bifidum and Lactobacillus plantarum. The experiments were performed using a randomized block design with two factors: the proportion of taro flour: soybean powder on the fermentation medium (6%: 9%, 7.5%: 7.5%, and 8%: 7%) and type of probiotic bacteria (B. bifidum and L. plantarum) with 3 replications. The results showed that treatment of taro flour and soybean powder on fermentation medium significantly (α = 0.05) decrease the degree of acidity (pH). While the treatment of probiotic (B. bifidum and L. plantarum) isolates significantly (α = 0.05) increase the total BAL, reduced the degree of acidity (pH), decreased total sugar and starch content. There is no interaction between the two treatments. The best treatment was obtained from the proportion of taro flour fermentation medium: soybean powder of 8%: 7% for L. plantarum isolates with the total L. plantarum of 4,24x1010CFU/ml, the degree of acidity (pH) of 3.32, and total sugar and starch content of 19.29%, 6.53%, respectively.
Keywords
Full Text:
PDFReferences
Fuller, R. (1987), A Review, Probiotics in Man and Animals, Journal of Applied Bacteriology 66, 365-378.
Bozanic, R., S. Lovkovic, I. Jelicic (2011), Optimising Fermentation of Soymilk with Probiotic Bacteria, Czech J. Food Sci, Vol. 29, 2011, No. 1, 51–56.
Reyed, M. R. (2007), Biosynthesis and Properties of Extracellular Amylase by Encapsulation Bifidobacterium bifidum in Batch Culture, Australian Journal of Basic and Applied Sciences, 1(1), 7-14.
Atira. 2009. Pengaruh Berbagai Konsentrasi Inokulum Lactobacillus plantarum Terhadap Tingkat Kelangsungan Hidup Ikan Patin (Pangasius hypophthalmus Sauvage), J. Agroland, 16 (2) , 98 – 102.
Kuswanto, K.R., and Slamet Sudarmadji (1988), Proses-proses Mikrobiologi Pangan. PAU Pangan dan Gizi, Universitas Gadjah Mada, Yogyakarta.
Buckle, K.A., R.A. Edwards, G.H. Fleet, and M. Wooton (1987), Ilmu Pangan, Universitas Indonesia Press, Jakarta.
Shah, N.P. (2000), Functional Foods From Probiotic and Prebiotic, Food Technology., Vol. 55. No. 11.
Anafia, R.B. (1997), Pengaruh Penambahan Susu skim dan Lama Fermentasi Terhadap Resiko Kimia dan Organoleptik Yoghurt Biji Kecipir, Skripsi, Jurusan Teknologi Hasil Pertanian. Unika Widya Karya. Malang.
Ryan, S.M., G.F. Fitzgerald, D. Sinderen (2006), Screening for and Identification of Starch-, Amylopectin-, and Pullulan-Degrading Activities in Bifidobacterial Strains, Department of Microbiology, University College Cork, Western Road, Cork, Ireland.
DOI: http://dx.doi.org/10.21776/ub.natural-b.2013.002.01.12
Refbacks
- There are currently no refbacks.