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.
Open Access License URL: http://creativecommons.org/licenses/by-nc/4.0

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.

Keywords: Lactobacillus acidophillus, pH, D-fruktosa, D-allulosa

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