Pengujian secara In Vitro Oligosakarida dari Ekstrak Tepung Buah Rumbia (Metroxylon sago Rottb.) sebagai Sumber Prebiotik
ABSTRACT: Despite a range of
commercially available oligosaccharides there is plenty of room to develop new,
functionally enhanced prebiotics. current generation of oligosaccharides was
not rationally developed. better understanding of factors determining the
prebiotic activity of a particular oligosaccharide. Despite the range of
commercially available oligosaccharides mixtures (mainly fructo and
galacto-oligosaccharides), very few studies are focused on the mechanisms
behind the prebiotic activity of particular oligosaccharides. Probably this
lack is due to the unavailability of well characterized oligosaccharide
fractions for prebiotic function assessment. The objectives of this research
were to asses the ability of lactic acid bacteria in fermentation of
oligosaccharide and as prebiotic (in vitro). Material used was oligosaccharide
of purified rumbia fruit extract. Analysis of oligosaccharide as prebiotic was
conducted in vitro using lactic acid bacteria. The lactic acid bacteria
consisted Bifidobacterium bifidum, Bifidobacterium animalis, Lactobacillus
bulgaricus and Lactobacillus casei Rhamnosus. The growth media for bacteria was
a liquid MRS basic medium where glucose was substituted by oligosaccharide of purified
rumbia fruit extract. Incubation was in aerob for Lactobacillus and anaerob for
Bifidobacterium in incubator 37oC. The lactic acid bacteria was calculated
24-48 hours during incubation periode. The variables observed were:
oligosaccharide component, ability of lactic acid bacteria in fermentation of
oligosaccharide, and growth of lactic acid bacteria (Lactobacillus and
Bifidobacterium). The result showed that the oligosaccharide component from
extract rumbia fruit consisted of: sucrose, stacchiose, and raffinose. The
result showed that the oligosaccharide extract rumbia fruit was significantly
(P<0.05) the growth of lactic acid bacteria (Lactobacillus and
Bifidobacterium) and fermentation of oligosaccharide. It is concluded that
oligosaccharide of rumbia fruit extract could be used as prebiotic.
Keywords: fruit;
oligosaccharide; prebiotic; In vitro
Penulis: Muhammad Daud,
Wiranda G Piliang, Komang G Wiryawan, Agus Setiyono
Kode Jurnal: jppeternakandd090087
