Manfaat Prebiotik Tepung Pisang Kepok (Musa paradisiaca formatypica) terhadap Pertumbuhan Probiotik Lactobacillus casei secara In Vitro
This background reviewed cases of diarrhea, one of health problems related to the digestive tract and caused by an imbalance in intestinal microflora. Probiotics are microorganisms that can be used to balance the intestinal microfloraâ€™s population. Prebiotics are nutrients required for the growth of good bacteria in humanâ€™s intestine. Kepok banana (Musa paradisiaca formatypica) that contains inulin and FOS is a natural source of prebiotics. The purpose of this study is to observe the effect of various concentrations of kepok banana flour (Musa paradisiaca formatypica) on the growth of probiotic bacterium Lactobacillus casei. In order to observe the prebiotic activity of Lactobacillus casei, post-test with control group design method is used toward the kepok banana flour. The amounts of kepok banana flour concentration used are varied, which are 2%, 4%, 6%, 8 %, and 10%. As much as 30 data was resulted from this research that was, later, descriptively analyzed with One-Way ANOVA test using SPSS 16.0 for Windows.
The researchâ€™s finding shows the average numbers of bacterium Lactobacillus casei (the number of bacteria x 107CFU/ml) produced in the media with the addition of MPFâ€™s concentrations of 2%, 4%, 6%, 8%, and 10% are, respectively, 29187,5 ; 42491,67 ; 52225 ; 89879,17 and 155108,33. This research also obtained a significance value of 0.000 of the One-way Anova test. The conclusion of this study is that there is an in vitro effect of adding various concentrations of kepok banana flour on the growth of probiotic bacterium Lactobacillus casei.
There is no Figure or data content available for this article
 M. C. Widjaja, Mengatasi Diare dan Keracunan pada Balita. Jakarta: Kawan Pustaka, 2004.
 S. dan E. P. Syukur, Bioteknologi Probiotik. Yogyakarta: C.V Andi Offset, 2013.
 S. Lee and Salminen, â€œHandbook of probiotics & prebiotics 2 nd ed. New Jersey,â€ 2009, pp. 177â€“540.
 A. Pertiwi, â€œProfil Mikloflora Feses dan Usus Tikus Putih (Rattus norvegicus) dengan Konsumsi Daging yang Difermentasi oleh Lactobacillus plantarum,â€ Institut Pertanian Bogor, 2008.
 D. Soeharsono, Probiotik. Bandung: Widya Padjadjaran, 2010.
 P. Ide, Health Secret Of Kefir. Yogyakarta: Elex Media Komputindo, 2008.
 P. Reski Praja, â€œPati Resisten dan Sifat Fungsional Tepung Pisang Tanduk (Musa paradisiaca formatypica) yang Dimodifikasi Melalui Fermentasi Bakteri Asam Laktat dan Pemanasan Otoklaf,â€ Institut Pertanian Bogor, 2010.
 M. Roberfroid, â€œPrebiotics: The Concept Revisited,â€ J. Nutr., p. 137:830-837S, 2005.
How to Cite This
Copyright and Permissions
Publishing your paper with Jurnal Teknologi Laboratorium (JTL) means that the author or authors retain the copyright in the paper. JTL granted an exclusive reuse license by the author(s), but the author(s) are able to put the paper onto a website, distribute it to colleagues, give it to students, use it in your thesis etc, even commercially. The author(s) can reuse the figures and tables and other information contained in their paper published by JTL in future papers or work without having to ask anyone for permission, provided that the figures, tables or other information that is included in the new paper or work properly references the published paper as the source of the figures, tables or other information, and the new paper or work is not direct at private monetary gain or commercial advantage.
JTL journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge. This journal is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. This license lets others remix, transform, and build upon the material for any purpose, even commercially.
JTL journal Open Access articles are distributed under this Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA). Articles can be read and shared for All purposes under the following conditions:
- BY: You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- SA: If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.