PENGARUH SUPLEMENTASI TEPUNG TERIGU TERHADAP PERTUMBUHAN DAN LAJU PENGASAMAN PROBIOTIK Lactobacillus acidophilus
ABSTRACT: This study
aimed to determine
the effect of
the addition of
wheat flour as
a potential prebiotic
on growth and acidification rate of probiotic
Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was
conducted by adding the flour with concentrations 1, 3 and 5% in the
fermentation medium with 15% skim milk. Observed growth parameters including
the total number of probiotic bacteria, decreasing pH and increasing acidity
during the fermentation process. The results showed that the addition of wheat
flour speed up the fermentation time, accelerate the process of decline in pH,
increasing the acidity and increase the total number of probiotic bacteria.This
study shows that wheat
flour supplemented in
fermented milk could
enhance the growth
characteristics of probiotics L. acidophilus.
Keywords: probiotics, L.
acidophilus, growth, wheat flour
Penulis: Elmy Mariana dan Hilda Susanti
Kode Jurnal: jppertaniandd120114
