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PENGARUH VARIASI SUHU DAN LAMA PENYIMPANAN TERHADAP VIABILITAS BAKTERI ASAM LAKTAT (BAL) DAN NILAI PH PADA BANANA MILK PROBIOTIK

Maintaining a healthy digestive system, especially the balance of gut microbiota is crucial. Gut microbiota are known to influence other body systems. The consumption of probiotic beverages has been proven to help maintain the balance of gut microbiota by increasing the population of beneficial bacteria and suppressing the growth of pathogenic bacteria. Therefore, the quality of probiotic beverages is important to ensure that the body obtains optimal health benefits. Improper storage conditions may affect the quality and safety upon consumption. On the other hand, proper storage of probiotic drinks is still often overlooked by some consumers and small-scale producers. Therefore, the purpose of this study was to determine the effect of temperature variations and storage duration on Lactic Acid Bacteria (LAB) viability and pH value in Banana Milk Probiotic. This study used a factorial experimental design with a Completely Randomized Design (CRD). The treatments applied were storage at 4°C, 25°C, and 40°C for 1, 3, 6, 9, and 12 days. The tests conducted included Total Plate Count (TPC) and pH values. The results showed that storage temperature had a significant effect on LAB viability (p-value = 0,042) and pH value (p-value = 0,009). In contrast, storage duration did not have a significant effect on LAB viability (p-value = 0,873) and pH value (p-value = 0,411) in banana milk probiotic. Based on research results, 25°C is the best storage temperature for banana milk probiotic, because it produced lactic acid bacteria counts and pH values that complied with the applicable standards.

Availability
#
Central Library (REFERENCES) T1969152026
T196915
Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1969152026
Publisher
Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya.,
Collation
xviii, 97 hlm.; ilus.; tab, 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
637.146 07
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Gizi
Susu terfermentasi
Specific Detail Info
-
Statement of Responsibility
Other version/related
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