PENGARUH PENGOLAHAN FERMENTASI DAN PANAS TEPUNG BENGKUANG (Pachyrhizus erosus) TERHADAP INDEKS PROBIOTIK PADA Lactobacillus bulgaricus

DONA, RISMA and Miksusanti, Miksusanti and Solihah, Indah (2023) PENGARUH PENGOLAHAN FERMENTASI DAN PANAS TEPUNG BENGKUANG (Pachyrhizus erosus) TERHADAP INDEKS PROBIOTIK PADA Lactobacillus bulgaricus. Undergraduate thesis, Sriwijaya University.

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Abstract

Jicama flour (Pachyrhizus erosus) contains an oligosaccharide compound in the form of inulin which acts as a natural prebiotic with low levels, so it needs to be modified to improve its prebiotic properties. This study aims to modify yam flour into resistant starch (RS3). Analysis was carried out on jicama flour without modification and modification by fermentation and autoclaving-cooling 3 cycles on the growth of Lactobacillus bulgaricus bacteria. Resistant starch was determined by multienzyme using α-amylase, β-amylase and pepsin enzymes using spectrophotometer method. Lactobacillus bulgaricus viability test, prebiotic effect test, prebiotic index and prebiotic activity in inhibiting the growth of Escherichia coli bacteria with the total plate count method. The resistant starch content of jicama flour without modification and modification (optimum) was 2.86 % ± 0.0055 and 7.56% ± 0.0056, respectively. The results of the viability test showed that the results of yam flour before modification stimulated the growth of the most L. bulgaricus with an increase percentage of 87.968%. The prebiotic index value of jicama flour without modification, modification of fermentation and modification of fermentation was continued for 3 autoclaving-cooling cycles, namely 0.891; 0.972 and 1.003. The results of the prebiotic activity of jicama flour without modification and modification were 0.433 and 1.271. The results of the optimum modified yam flour characteristic parameters are 10.25% water content, 2.25% ash content. The results of reducing sugar content were 1.32 %, total starch content was 43.25% and amylose content was 7.32%. The most optimum results of flour treatment to increase the growth of probiotics were the results of modified fermentation followed by 3 autoclaving-cooling cycles. The ability of modified yam flour was significantly (p<0.05 ) to stimulate the growth of probiotics compared to unmodified flour. Keywords : Jicama flour, prebiotics, L. bulgaricus , E. coli , resistant starch 3

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Prebiotik, Pati Resisten 3
Subjects:	Q Science > QR Microbiology Q Science > QR Microbiology > QR1-502 Microbiology
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Risma Dona
Date Deposited:	17 Jul 2023 05:11
Last Modified:	17 Jul 2023 05:11
URI:	http://repository.unsri.ac.id/id/eprint/117817

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