Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour
Banana stems contain bioactive components in the form of carbohydrates and dietary fiber prebiotics which have the potential as a fermentation medium for the growth of Lactic Acid Bacteria. The purpose of this study was to determine the ability to grow Lactobacillus plantarum and Pediococcus acidila...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_02002.pdf |
| _version_ | 1797235253883961344 |
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| author | Singapurwa Ni Made Ayu Suardani Nursini Ni Wayan Kusumaningsih Purwaningtyas Candra I Putu Semariyani A.A. Made Wahyuni Putu Diah Andriani Ni Wayan Yulia |
| author_facet | Singapurwa Ni Made Ayu Suardani Nursini Ni Wayan Kusumaningsih Purwaningtyas Candra I Putu Semariyani A.A. Made Wahyuni Putu Diah Andriani Ni Wayan Yulia |
| author_sort | Singapurwa Ni Made Ayu Suardani |
| collection | DOAJ |
| description | Banana stems contain bioactive components in the form of carbohydrates and dietary fiber prebiotics which have the potential as a fermentation medium for the growth of Lactic Acid Bacteria. The purpose of this study was to determine the ability to grow Lactobacillus plantarum and Pediococcus acidilactici in abanana stem flour fermentation medium. This study used a completely randomized design with the treatment of banana stem flour concentration Based on the results of the research, the characteristics of banana stem flour are as follows: moisture content of 6.59%, ash content of 16.44%, protein content of 0.12%, fat content of 3.20%, acidity degree of 7.29, total food fiber content of 61.66%, and carbohydrate content of 73.29%. Based on the prebiotic test on the growth of Pediococcus acidilactici and Lactobacillus plantarum which increased in line with the increase in the concentration of carbon source (stone banana stem flour) given. The highest or most optimal total microbes result in thegrowth of Pediococcus acidilactici at a concentration of 0.6%, namely 4.6 x 1010 CFU/mL, and for Lactobacillus plantarum bacteria at a concentration of 0.2%, namely 1.3 x 109 CFU/mL. Therefore, stone banana stem flour (Musa balbisiana Colla) can be concluded to have the ability as a source of prebiotics. |
| first_indexed | 2024-04-24T16:45:02Z |
| format | Article |
| id | doaj.art-65ddfba021f344edbd9b77b5dd8b3d4b |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T16:45:02Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-65ddfba021f344edbd9b77b5dd8b3d4b2024-03-29T08:28:18ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01980200210.1051/bioconf/20249802002bioconf_ic-ftn2024_02002Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem FlourSingapurwa Ni Made Ayu Suardani0Nursini Ni Wayan1Kusumaningsih Purwaningtyas2Candra I Putu3Semariyani A.A. Made4Wahyuni Putu Diah5Andriani Ni Wayan Yulia6Food science and Technology, Faculty of Agriculture Warmadewa UniversityNutrition Science, Dhyana Pura UniversityNutrition Science, Dhyana Pura UniversityFood science and Technology, Faculty of Agriculture Warmadewa UniversityFood science and Technology, Faculty of Agriculture Warmadewa UniversityFood science and Technology, Faculty of Agriculture Warmadewa UniversityFood science and Technology, Faculty of Agriculture Warmadewa UniversityBanana stems contain bioactive components in the form of carbohydrates and dietary fiber prebiotics which have the potential as a fermentation medium for the growth of Lactic Acid Bacteria. The purpose of this study was to determine the ability to grow Lactobacillus plantarum and Pediococcus acidilactici in abanana stem flour fermentation medium. This study used a completely randomized design with the treatment of banana stem flour concentration Based on the results of the research, the characteristics of banana stem flour are as follows: moisture content of 6.59%, ash content of 16.44%, protein content of 0.12%, fat content of 3.20%, acidity degree of 7.29, total food fiber content of 61.66%, and carbohydrate content of 73.29%. Based on the prebiotic test on the growth of Pediococcus acidilactici and Lactobacillus plantarum which increased in line with the increase in the concentration of carbon source (stone banana stem flour) given. The highest or most optimal total microbes result in thegrowth of Pediococcus acidilactici at a concentration of 0.6%, namely 4.6 x 1010 CFU/mL, and for Lactobacillus plantarum bacteria at a concentration of 0.2%, namely 1.3 x 109 CFU/mL. Therefore, stone banana stem flour (Musa balbisiana Colla) can be concluded to have the ability as a source of prebiotics.https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_02002.pdf |
| spellingShingle | Singapurwa Ni Made Ayu Suardani Nursini Ni Wayan Kusumaningsih Purwaningtyas Candra I Putu Semariyani A.A. Made Wahyuni Putu Diah Andriani Ni Wayan Yulia Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour BIO Web of Conferences |
| title | Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour |
| title_full | Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour |
| title_fullStr | Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour |
| title_full_unstemmed | Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour |
| title_short | Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour |
| title_sort | growth ability of lactobacillus plantarum and pediococcus acidilactici at various concentrations of banana stem flour |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_02002.pdf |
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