PRODUKSI EKSOPOLISAKARIDA OLEH Lactobacillus plantarum B2 PADA PRODUK PROBIOTIK BERBASIS BUAH MURBEI
ABSTRACT: Some microbe,
including of lactic acid bacteria probiotic, has ability to produce
exopolysaccharides (EPS). Recently,
researches on the ability of lactic acid bacteria that produces exopolysaccharides
have still been focused only on milk, and haven’t been known how much EPS produced by lactic acid bacteria in fruit and
vegetable. Fermentation in mulberry extract is diversification of such fruit.
By adding Lactobacillus plantarum B2 as EPS producer in mulberry extract,
expectedly it could be fermented drink that gives multifunctional healthly
effect, probiotic, exopolysaccharide, and anthocyanin. The aims of this
research were to determine the effect of kinds of sugar and (NH4)2HPO4
(diamonium hidrogen phospat) concentration to EPS production of L. plantarum B2
when grown in mulberry extract. This research was conducted in randomized block
design with two factors. First factor was kind of sugar that consist of
glucose, sucrose, and lactose. The second factor was (NH4)2HPO4 (diamonium
hidrogen phospat) concentration (0,10%; 0,20%; and 0,30%). Each treatment was
done in three replications. The result was analyzed using analysis of variance
(ANOVA) within 1% and 5% interval of confidence, and then continued by BNT or
DMRT test. The best treatment searched by Multiple Attribute method. The result
showed significant difference of kind sugar treatment on total sugar, total
EPS, total acid, pH, and total LAB. Diamonium hidrogen phospat concentration
treatment showed significant difference on total LAB, total N, total EPS, pH,
total acid, total anthocyanin, and color intensity (L*, a*, b*). Interaction of
both treatments gave no significant difference on all parameters. The best
treatment resulted from the combination of 0,20% (NH4)2HPO4 concentration and
lactose treatment with characteristics viability of L. plantarum B2 of 7,28 x
108 CFU/ ml, total EPS of 2105 mg/L, total acid of 0,54 %, total sugar of
6,61%, pH of 4,33, total N of 0,0209%, total anthosyanin of 190,73 mg/L,
brightness level (L*) of 23,73, redness level (a*) of 8,40, dan yellowish level
(b*) of 8,90.
Keywords: exopolysaccharides,
probiotic product, mulberry
Penulis: Elok Zubaidah,
Yusnita Liasari, Ella Saparianti
Kode Jurnal: jppertaniandd080008
