Abstract
The addition of prebiotic in food today is mostly done. It is based on the ability of prebiotic to support the growth of probiotic. Inulin is a carbohydrate that serves as an effective prebiotic that cannot be digested by digestive enzymes. The purpose of this research is to assess utilization of inulin from several types of tubers include dahlia tubers, yam tu- bers, and gembili tubers as a source of prebiotic that tested in probiotic bacteria (L. casei and L. plantarum). The study used a Randomized Block Design method with two factors, the type of probiotic isolate and inulin extract from tubers. The result shows that the best treatment is isolates of L. casei obtained in the fermentation medium with the addition of inulin from gembili tubers. The best treatment has the following characteristics: an increase in total LAB 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and the total sugars are 3.11%. Whereas in isolates of L. plantarum, the best treatment in the fermentation medium is with the addition of inulin from dahlia tubers. The LAB reaches 2.80 × 1010 cfu/ml, 1.29% total acid, pH 2.24 and 2.05% total sugars.
Highlights
The addition of prebiotics in food has been carried out
The addition of inulin extracted from dahlia tubers, yam tubers and tubers gembili affects the increase in the total number of LAB in both types of isolates (L. casei and L. plantarum)
The best treatment with the isolate L. casei was obtained in the fermentation medium with the addition of inulin gembili tubers with the following characteristics: total LAB reached 2.71 × 1010 cfu/ml, 1.50% total acid, pH 2.05 and 3.11% total sugars
Summary
The addition of prebiotics in food has been carried out. It is based on the ability of prebiotic to support the growth of probiotic in the human digestive system and it provides health effects to those who consume. Inulin is a carbohydrate that serves as an effective prebiotic. Prebiotic is defined as a component of food that cannot be digested by the digestive enzymes that reach the colon without changing the structure and can selectively stimulate the growth and activity of beneficial bacteria in the digestive tract [1]. Inulin glycosidic bond cannot be hydrolyzed by enzymes present in the digestive system, but can be fermented by the microflora in the digestive tract (probiotic). Inulin may enhance the growth of probiotic (Bifidobacterium, L. casei, L. plantarum), and can inhibit the growth of harmful bacteria such as E. coli and Clostridia [3]
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