PENGARUH KONSENTRASI BAKTERI Lactobacillus acidophilus TERHADAP KARAKTERISTIK BUBUR SINBIOTIK BERBAHAN BAKU TEPUNG KOMPOSIT (Effect of Lactobacillus acidophilus Bacteria Concentrations Against Synbiotic Porridge Characteristics Made From Composite Flour)

Abstract

Abstract— Synbiotic porridge made from a combination of probiotics and prebiotics where the source of prebiotic comes from composite flour. Composite flour consisting of banana corm and black soybean containing dietary fiber (Inulin and FOS) which combined with Lactobacillus acidophilius probiotic bacteria is called synbiotic. The study aims to determine the best concentration of L. acidophilus bacteria in producing synbiotic porridge made from composite flour with a good characterictics. This research conducted based on Randomized Block Design with five treatments bacteria concentration i.e 2%, 4%, 6%, 8% and 10% (b/b) and repeated 3 times. The results showed that the use of L. acidophilus bacteria concentration make no significant difference for total probiotic bacteria, pH and organoleptic characteristics, but it has differences for viscosity. Synbiotic porridge with 8% bacteria added was the best treatment which produces total probiotic bacteria as much as 10,3 log cfu/g, pH of 7,17, 4203,33 mPas viscocity, and preferably organoleptic properties including color, aroma, flavor, and texture by panelists. The result of proximate's analyses show 51,1% water content, 0,3% protein, 2,6% fat, 1,3% ash, 44,7% carbohydrates, and a decrease total probiotic bacteria in the synbiotic porridge stored for 12 days. Keywords— Composite flour, prebiotic, probiotic, synbiotic porridge.