DOI: https://doi.org/10.14710/jtp.2022.20277

Penurunan Nilai pH pada Bakteri Lactobacillus bulgaricus di dalam Media yang Mengandung D-tagatosa dan D-fruktosa

*Dewi Indah Sari  -  Diponegoro University, Indonesia
Anang Mohammad Legowo  -  , Indonesia
Ahmad Ni'matullah Al-Baarri  -  , Indonesia
Received: 28 Mar 2018; Published: 31 Dec 2022.
Editor(s): Siti Susanti, Ph.D

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Abstract

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

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

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Keywords: Lactobacillus bulgaricus, pH, D-tagatosa, D-fruktosa,

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