Abstract
Abstract. Prebiotics are compounds that cannot be digested and are beneficial to the health of the host. One of the prebiotic compounds is starch. Starch is a complex carbohydrate that is insoluble in water consisting of amylose and amylopectin. Starch sources are found in purple sweet potatoes (Ipomoea batatas L. Lam) and Ambon banana peels (Musa acuminata AAA). This study aims to evaluate the prebiotic activity of purple sweet potato starch (Ipomoea batatas L. Lam) and Ambon banana peels (Musa acuminata AAA) on the growth of Lactobacillus acidophilus and Escherichia coli in vitro. Prebiotic activity was carried out using the turbidimetry method and absorbance was measured using a UV-Visible spectrophotometer at a wavelength of 600 nm (OD600). The results showed that purple sweet potato starch and Ambon banana peels have prebiotic activity, characterized by increasing the growth of L. acidophilus and decreasing the growth of E. coli. The prebiotic activity produced between purple sweet potato starch and Ambon banana peel in vitro can be seen from the Prebiotic Index (PI) value, namely for purple sweet potato it is 0.04 and Ambon banana peel is 1.03. Abstrak. Prebiotik merupakan senyawa yang tidak dapat dicerna dan menguntungkan kesehatan inang. Salah satu senyawa prebiotik adalah pati. Pati merupakan karbohidrat kompleks tidak larut air yang terdiri dari amilosa dan amilopektin. Sumber pati terdapat pada ubi jalar ungu (Ipomoea batatas L. Lam) dan kulit pisang Ambon (Musa acuminata AAA). Penelitian ini bertujuan untuk mengevaluasi aktivitas prebiotik dari pati ubi jalar ungu (Ipomoea batatas L. Lam) dan kulit pisang Ambon (Musa acuminata AAA) terhadap pertumbuhan Lactobacillus acidophilus dan Escherichia coli secara in vitro. Aktivitas prebiotik dilakukan dengan metode turbidimetri dan di ukur absorbansi dengan alat spektrofotometri UV-Visible pada panjang gelombang 600 nm (OD600). Hasil penelitian menunjukkan bahwa pati ubi jalar ungu dan kulit pisang ambon memiliki aktivitas prebiotik, ditandai dengan meningkatkan pertumbuhan L.acidophilus dan menurunkan E.coli. Aktivitas prebiotik yang dihasilkan antara pati ubi jalar ungu dan kulit pisang Ambon secara in vitro dapat dilihat dari nilai Prebiotik Indeks (PI) yaitu untuk ubi jalar ungu sebesar 0,04 dan kulit pisang Ambon sebesar 1,03.
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