Growth Ability of Lactobacillus plantarum and Pediococcus acidilactici at Various Concentrations of Banana Stem Flour

¹ Food science and Technology, Faculty of Agriculture Warmadewa University
² Nutrition Science, Dhyana Pura University

^* Corresponding author: a.suardani@gmail.com

Abstract

Banana stems contain bioactive components in the form of carbohydrates and dietary fiber prebiotics which have the potential as a fermentation medium for the growth of Lactic Acid Bacteria. The purpose of this study was to determine the ability to grow Lactobacillus plantarum and Pediococcus acidilactici in abanana stem flour fermentation medium. This study used a completely randomized design with the treatment of banana stem flour concentration Based on the results of the research, the characteristics of banana stem flour are as follows: moisture content of 6.59%, ash content of 16.44%, protein content of 0.12%, fat content of 3.20%, acidity degree of 7.29, total food fiber content of 61.66%, and carbohydrate content of 73.29%. Based on the prebiotic test on the growth of Pediococcus acidilactici and Lactobacillus plantarum which increased in line with the increase in the concentration of carbon source (stone banana stem flour) given. The highest or most optimal total microbes result in thegrowth of Pediococcus acidilactici at a concentration of 0.6%, namely 4.6 x 10¹⁰ CFU/mL, and for Lactobacillus plantarum bacteria at a concentration of 0.2%, namely 1.3 x 10⁹ CFU/mL. Therefore, stone banana stem flour (Musa balbisiana Colla) can be concluded to have the ability as a source of prebiotics.