Potensi Prebiotik dari Maltooligosakarida Ubi Jalar Oranye Varietas Beta 1

Abstract

This study was aimed to evaluate the in vitro prebiotic potential and analyze the growth trends of lactic acid bacteria from orange sweet potato maltooligosaccharides. This research used a non-factorial Completely Randomized Design (CRD) method, consisting of different concentrations of orange sweet potato maltooligosaccharides (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) added to MRSB medium and inoculated with lactic acid bacteria. The tested bacteria were Lactobacillus casei and Bifidobacterium bifidum. The growth was monitored based on total lactic acid bacteria and Optical Density (OD) at 0, 12, 24, 30, and 36 hours of incubation. The results showed that the concentration of orange sweet potato maltooligosaccharides had a highly significant effect (P<0.01) on the total lactic acid bacteria of Lactobacillus casei at 12, 24, 30, and 36 hours, and on the OD values at 0, 12, 24, 30, and 36 hours. For Bifidobactierum bifidum, a highly significant effect (P<0.01) was observed on total lactic acid bacteria at 12, 24, and 36 hours, and OD values at 0, 12, 24, and 36 hours. A significant effect (P<0.05) was observed on Bifiidobacterium bifidum total lactic acid bacteria at 0 and 30 hours and OD at 30 hours. The total lactic acid bacteria of Lactobacillus casei at 0 hours showed no significant effect (P>0.05). The growth of lactic acid bacteria increased until 24 hours of incubation, followed by a decline, reaching the lowest point thereafter. Overall, Bifidobacterium bifidum exhibited faster and more abundant growth compared to Lactobacillus casei during the incubation period.