PEMAKAIAN PREBIOTIK UBI JALAR KUNING (Ipomoea batatas L) DAN PROBIOTIK Lactobacillus casei PADA PEMBUATAN SUSU FERMENTASI SINBIOTIK
DOI:
https://doi.org/10.31958/js.v2i2.24Abstract
This research study about use of prebiotic┬áIpomea batatas┬áL. and probiotic┬á┬áLactobacillus casei┬áat milk fermentation. The usage of simbiotic increase, recentely, especially, for husbandarys products, such as milk fermentation the purpose of this study was to find out the best composition of prebiotic┬á┬áIpomoea batatas┬áL and probiotic┬áLactobacillus casei┬ágiven in the process of simbiotic milk fermentation. The method used for this experiment was random cluster, factorial 4 x 3 with 3 times of re-treatment, and was analyzed with BNT and BNJ testing. ÔÇ£AÔÇØ factor was the use of prebiotic┬áIpomoea batatas┬áL. (0%, 7,5 %, 15 %, 22,5 %), and ÔÇ£BÔÇØ factor was the use of probiotic┬áLactobacillus casei┬á(2%, 3%, 4 %) the component measure were BAL , water and TTA the result of this study was shown that the best use of prebiotic┬áIpomoea batatas┬áL and probiotic┬áLactobacillus casei┬áin the process of symbiotic milk fermentation were in the composition of highest BAL : 21,40 x 108┬ácfu/ml. the highest TTA and water were 0,21 % and 71,98 22,5 %┬á of prebiotic┬áIpomoea batatas┬áL.┬á and 4% probiotic Lactobacillus casei consentrate.
 
Key words: prebiotic, Ipomea batatas L., probiotic,  Lactobacillus casei, milk fermentatioReferences
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