DOI: https://doi.org/10.14710/jtp.2020.19721

Penurunan pH pada Medium Lactobacillus acidophillus yang Mengandung D-fruktosa dan D-allulosa

*Widia Pangestika  -  Food Technology, Faculty of Animal and Agriculture Science, Diponegoro University, Indonesia
Ahmad Ni’matullah Al-Baarri  -  Food Technology, Faculty of Animal and Agriculture Science, Diponegoro University, Indonesia
Anang Mohamad Legowo  -  Food Technology, Faculty of Animal and Agriculture Science, Diponegoro University, Indonesia
Received: 4 Mar 2018; Published: 29 Dec 2020.
Editor(s): Siti Susanti, Ph.D

Citation Format:
Abstract

Penelitian ini bertujuan untuk menganalisis nilai pH pada pertumbuhan Lactobacillus acidophillus pada medium pertumbuhan L. acidophillus yang mengandung 3% (b/v) D-allulosa dan D-fruktosa. Inkubasi dilakukan pada suhu 37˚C dan diukur selama 48 jam. Medium MRS broth juga digunakan sebagai pembanding. Berdasarkan penelitian ini maka dapat diketahui bahwa penurunan pH pada medium D-fruktosa dan D-allulosa sebesar 18-20% sedangkan MRS broth mengalami penurunan sebesar 31%. Penelitian ini dapat bermanfaat untuk memberikan informasi mengenai potensi D-fruktosa dan D-allulosa sebagai medium yang dapat mempertahankan penurunan pH.

This study aims to analyze the pH value on Lactobacillus acidophillus medium containing 3% (w / v) D-allulose and D-fructose. The incubation was conducted at 37°C. Changes in pH values were measured for 48 hours. The MRS broth medium is also used as a comparison. Based on this research it can be seen that the decrease of pH on D-fructose and D-allulosa medium is 18-20% while MRS broth decrease 31%. This research might be useful to provide information on the potential of D-fructose and D-allulose as a medium to maintain the reduction in pH.

Fulltext View|Download
Keywords: Lactobacillus acidophillus, pH, D-fruktosa, D-allulosa

Article Metrics:

Article Info
Section: Artikel Penelitian
Language : EN
Recent articles
Pengaruh Penambahan Tepung Porang sebagai Penstabil terhadap Daya Oles, Kadar Air, Tekstur, dan Viskositas Cream Cheese Pengaruh Penggunaan Ekstrak Buah Semu Jambu Monyet (Anacardium occidentale L.) terhadap Karakteristik Fisik, Kimia dan Organoleptik Daging Ayam Kampung Pengaruh Periode Fermentasi Terhadap Karakteristik Fisik, Kimia dan Hedonik Nata Sari Jambu Biji Merah More recent articles
  1. Charalampopoulos, D., Pandiella, S. S. and Webb, C. 2002. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. J. of Applied Microbiology 92 (5): 851–859. DOI: 10.1046/j.1365-2672.2002.01592.x
  2. Khay, E., Castro, L., Bernárdez, P., Senhaji, N., Idaomar, M. and Abrini, J. 2014. Growth of Enterococcus durans E204 producing bacteriocin-like substance in MRS Broth: description of the growth and quantification of the bacteriocin-like substance. African J. of Biotechnology 11 (3): 659–665. DOI: 10.5897/AJB11.2945
  3. Moriya, N., Hayakawa, S., Kuramasu, K., Ohmori, H., Yamasaki, S. and Ogawa, M. 2017. Effects of rare sugar ᴅ-allulose on acid production and probiotic activities of dairy lactic acid bacteria. J. of Dairy Science : 1–9. DOI: 10.3168/jds.2016-12214
  4. Nutter, J., Fritz, R., Saiz, A. I. and Iurlina, M. O. 2017. Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. LWT - Food Science and Technology 77: 119–125. DOI: 10.1016/j.lwt.2016.11.040
  5. Rhee, S. J., Lee, J. E. and Lee, C. H. 2011. Importance of lactic acid bacteria in Asian fermented foods. Microbial Cell Factories 10 (SUPPL. 1). DOI: 10.1186/1475-2859-10-S1-S5
  6. Shah, N. P. 2007. Functional cultures and health benefits. International Dairy J. DOI: 10.1016/j.idairyj.2007.01.014
  7. Soliman, A. H. S., Sharoba, A. M., Bahlol, H. E. M., Soliman, A. S. and Radi, O. M. M. 2015. Evaluation of Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum for probiotic characteristics. Middle East J. of Applied Sciences 5 (1): 10–18. ISSN: 2077-4613
  8. Yoshihara, A., Kozakai, T., Shintani, T., Matsutani, R., Ohtani, K., Iida, T. and Gullapalli, P. K. 2016. Purification and characterization of D -allulose 3-epimerase derived from Arthrobacter globiformis M30 , a GRAS microorganism. J. of Bioscience and Bioengineering 20 (20): 1–7. DOI: 10.1016/j.jbiosc.2016.09.004
  9. Zhang, W., Yu, S., Zhang, T., Jiang, B. and Mu, W. 2016. Recent advances in D-allulose: physiological functionalities, applications, and biological production. Trends in Food Science and Technology 54: 127–137. DOI: 10.1016/j.tifs.2016.06.004
  10. Zubaidah, E., Nurcholis, M., Wulan, S. N. and Kusuma, A. 2012. Comparative study on synbiotic effect of fermented rice bran by probiotic lactic acid bacteria Lactobacillus casei and newly isolated Lactobacillus plantarum B2 in wistar rats. APCBEE Procedia 2: 170–177. DOI: 10.1016/j.apcbee.2012.06.031

Last update:

No citation recorded.

Last update:

No citation recorded.