|Abstract: ||Probiotic food that possesses sinbiotic effect is a prevalent subject of research.
Previous researches based their studies on dairy products, for example fermented milk,
yoghurt, and cheese. However, probiotic fermented food based on sweetpotato, which have
high sinbiotic effect, received little attention.
Sweetpotatoes have high potential as probiotic food that has high sinbiotic effect.
Sweetpotato has high contents of food fiber, complex carbohydrate, protein, vitamin A and C,
zinc and calcium. This research uses commercial probiotic lactic acid bacteria Lactobacillus
acidophilus and Bifidobacterium bifidum. These microorganism are usually utilized to
formulate suplement product because of their capability to ferment carbohydrate and food
fiber. However, the growth ability of probiotic isolate in sweetpotatos is unknown, a research
to know the potential probiotic that able to highly grow in fermentation medium based on
sweetpotatos is needed.
The aim of this research was to study and compare the growth of probiotic bacteria
Lactobacillus acidophilus dan Bifidobacterium bifidum and the chemical change during
fermentation process in fermentation medium, that is made from Kawi white sweetpotato
flour, Sari yellow sweetpotato flour, Japanese purple sweetpotato flour.
Randomized block design was used with two factors, kind of fermentation medium
(white sweetpotato 10%, yellow sweetpotato 10%, and purple sweetpotato 10%) and kind of
probiotic bacteria (Lactobacillus acidophilus dan Bifidobacterium bifidum). Each treatment
was done with three times repeated. The data be analyzed by ANOVA followed by the BNT
or DMRT Test (α=0.05 and 0.01). Multiple Atrribute method by Zeleny was used for the best
The results show that kind of sweetpotato fermentation medium treatment had a
significantly different (α=0,05) to total lactic acid bacteria, and had a significantly different
(α=0,01) to total acid, N-total, and crude fiber. Kind of probiotic bacteria treatment had a
significantly different (α=0,05) to total lactic acid bacteria, starch content and had a very
significantly different (α=0,01) to total acid, acidity degree (pH), total sugar, N-total.
Interaction of both treatment had a very significantly different (α=0,01) to total acid and
The use of 10% japanese purple sweetpotato flour for fermentation medium
combined with Lactobacillus acidophilus probiotic bacteria was considered to be the best
treatment. This best treatment showing value : total amount of Lactobacillus acidophilus
cfu/ml, total acid content 0,93%, acidity degree(pH) 3,87, total sugar content
9,29%, starch content 5,26%, crude fiber content 0,43%, N-total content 0,08%, and
Neutralize Detergent Fibre (food fibre) 0,88%.|