Efektivitas tepung kulit pisang raja bulu (Musa paradisiaca L. var sapientum) sebagai media pertumbuhan bakteri asam laktat (Lactobacillus casei dan Lactobacillus acidophilus)

Budiman, Anisa (2018) Efektivitas tepung kulit pisang raja bulu (Musa paradisiaca L. var sapientum) sebagai media pertumbuhan bakteri asam laktat (Lactobacillus casei dan Lactobacillus acidophilus). Diploma thesis, UIN Sunan Gunung Djati Bandung.

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Abstract

Tepung kulit pisang raja bulu (Musa paradisiaca L. var sapientum) dapat berperan sebagai prebiotik menjadi nutrisi untuk pertumbuhan bakteri asam laktat (Lactobacillus casei dan Lactobacillus acidophilus). Efektivitas tepung kulit pisang raja bulu dianalisis melalui penentuan pH, total asam, kadar gula reduksi, dan jumlah bakteri. Analisis dilakukan pada fermentasi jam ke -0, -24, -48, dan -72. Penentuan pH dilakukan dengan menggunakan pH meter, total asam dengan menggunakan metode titrasi, pengukuran kadar gula reduksi dengan menggunakan metode DNS, serta pengukuran jumlah bakteri dengan menggunakan spektrofotometer UV-Vis. Hasil fermentasi oleh bakteri Lactobacillus casei selama 72 jam menunjukkan pH semakin asam yaitu 5,3-5,1 dan kadar total asam laktat meningkat antara 0,1786%-0,4620%. Kadar gula reduksi menurun yaitu 2,4771 mM-1,5690 mM dan jumlah bakteri meningkat 2,29 x 1010 sel/mL - 4,08 x 1010 sel/mL. Fermentasi oleh bakteri Lactobacillus acidophilus selama 72 jam menunjukkan nilai pH semakin asam yaitu 5,7-5,3 dan kadar total asam laktat meningkat antara 0,2798%-0,306%. Kadar gula reduksi menurun antara 3,7183 mM -1,6487 mM dan jumlah bakteri 8,35 x 109 sel/mL-9,23 x 109 sel/mL. Hasil penelitian menunjukan bahwa tepung kulit pisang raja bulu efektif menjadi media pertumbuhan bakteri asam laktat dan bakteri asam laktat Lactobacillus casei memiliki kemampuan tumbuh yang lebih baik dibandingkan dengan bakteri asam laktat Lactobacillus acidophilus. Raja bulu banana peel flour (Musa paradisiaca L. var sapientum) can serve as a prebiotic that can be a nutrient for the growth of lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus). The analysis carried out included pH analysis, total acid, reducing sugar levels, and bacterial count. The analysis was performed on the fermentation hours at -0, -24, -48, and -72. The pH analysis was performed using pH meter, total acid by titration method, measurement of reducing sugar levels using DNS method, and amount of bacterial measurement using UV-Vis spectrophotometer. The result of the fermentation by Lactobacillus casei bacr 72 hours obtained the increasingly acidic pH value reaching 5,3-5,1, total lactic acid level increased around 0,1786% -0,4620%, reduced sugar levels was around 2,4771 mM -1,5690 mM and the number of bacterial cells was increased around 2,29 x 109 - 4,08 x 1010 cells / mL. The fermentation by Lactobacillus acidophilus bacteria for 72 hours found the increasingly acidic pH value ranged around 5.7 to 5.3, the total lactic acid levels increased around 0.2798% -0.306%, the reduced sugar levels decreased around 3,7183 mM -1,6486 mM and the number of bacterial cells around 8.35 x 109 – 9,23 x 109 cells / mL. The results showed that Lactobacillus casei lactic acid bacteria had a better growth ability on Raja bulu banana peel flour compared to Lactobacillus acidophilus lactic acid bacteria.

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