Uji Oligosakarida Ekstrak Tepung Buah Semu Jambu Mete (Anacardium occidentale L.) Terhadap Pertumbuhan Baketri Lactobacillus casei Sebagai Altenatif Prebiotik

La Ode Akbar Rasydy; Restia Elsa; Nuraini Nuraini; La Hamidu

doi:10.33096/jffi.v11i2.1223

Uji Oligosakarida Ekstrak Tepung Buah Semu Jambu Mete (Anacardium occidentale L.) Terhadap Pertumbuhan Baketri Lactobacillus casei Sebagai Altenatif Prebiotik

La Ode Akbar Rasydy, Restia Elsa, Nuraini Nuraini, La Hamidu

Abstract

Cashew pseudo-fruit (Anacardium occidentale L.) is rich in carbohydrates. Carbohydrates can be chemically hydrolyzed into simple monomers such as oligosaccharides. This study aims to ensure the effectiveness of cashew pseudo-fruit flour oligosaccharide extract as an alternative to prebiotics that are able to stimulate the growth of lactic acid bacteria such as Lactobacillus casei. The test was carried out on the growth of Lactobacillus casei bacteria using a 4% concentration cashew pseudo-fruit flour oligosaccharide solution with a dilution of 10-¹⁰ using the pour plate method and incubated at a temperature of 37°C for 48 hours to determine the ALT value. The results of the prebiotic parameter test showed the growth of the number of eligible bacterial colonies, namely 25-250 colonies found in dilution 10^-4 - 10^-8 with an ALT result of 7.3 x 10^-6so it can be concluded that The oligosaccharides extracted from the cashew pseudo-fruit have met the characteristics and criteria as an alternative prebiotic.

Keywords

Cashew pseudo fruite extract, Lactobacillus casei, oligosaccharides, prebiotic

Full Text:

PDF (Bahasa Indonesia)

References

Astriani, R. and Feladita, N. (2022) ‘Perhitungan Angka Lempeng Total (Alt) Bakteri Pada Jamu Gendong Beras Kencur Yang Beredar Di Pasar Tradisional Way Kandis Dan Pasar Tempel Way Halim’, Jurnal Analisis Farmasi, 7(2), pp. 175–184.

Azizah, A. and Soesetyaningsih, E. (2020) ‘Akurasi Perhitungan Bakteri pada Daging Sapi Menggunakan Metode Hitung Cawan’, Berkala Sainstek, 8(3), p. 75. Available at: https://doi.org/10.19184/bst.v8i3.16828.

Directorate General of Plantations, M. of A. of the R. of I. (2021) ‘Statistical of National Leading Estate CRops Commodity 2019-2021’, Secretariate of Directorate General of Estate Crops, Directorate General of Estate Crops, Ministry of Agriculture, Indonesia, pp. 1–788.

Hermawan, D.R.W.A., Utami, T. and Cahyanto, M.N. (2015) ‘Ethanol Fermentation from Cashew Juice (Anarcadium ocidentale L.) by Saccharomyces cerevisiae FNCC 3015 Using Ammonium Sulphate and Urea as Nitrogen Source’, Agitech, 20(2), pp. 93–98.

Ismail, Y.S., Yulvizar, C. and Putriani (2017) ‘Isolasi, karakterisasi dan uji aktivitas antimikroba bakteri asam laktat dari fermentasi biji kakao (Theobroma cacao L.)’, Bioleuser, 1(2), pp. 45–53.

Jannah, A.M. et al. (2014) ‘Total Bakteri Asam Laktat , pH , Keasaman , Citarasa dan Kesukaan Yogurt Drink dengan Penambahan Ekstrak Buah Belimbing’, 3(2).

Khotimah, K. and Kusnadi, J. (2014) ‘Antibacterial Activity of Probiotic Date Fruit (Phoenix dactilyfera L.) Beverages Using Lactobacillus plantarum and Lactobacillus casei’, Jurnal Pangan dan Agroindustri, 2(3), pp. 110–120.

Kumayas, A. R., Wewengkang, D. S. and Sudewi, S. (2015) “Aktifitas Antibakteri dan Karateristik Gugus Fungsi dari Tunikata Polycarpa Aurata,” PHARMACON Jurnal Ilmiah Farmasi, 4(1), pp. 32–44.

Kyei, S.K. et al. (2019) ‘Extraction, Characterization and Application of Cashew Nut Shell Liquid from Cashew Nut Shells’, Chemical Science International Journal, (December), pp. 1–10. Available at: https://doi.org/10.9734/csji/2019/v28i330143.

Lin, W.Q. et al. (2006) ‘Characterization of chloramphenicol palmitate drug polymorphs by Raman mapping with multivariate image segmentation using a spatial directed agglomeration clustering method’, Analytical Chemistry, 78(17), pp. 6003–6011. Available at: https://doi.org/10.1021/ac0520902.

Mulyani, S. et al. (2019) “The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum,” Journal of Applied Food Technology, 6(2), pp. 40–43. doi: 10.17728/jaft.6464.

Mussatto, S.I. and Mancilha, I.M. (2007) ‘Non-digestible oligosaccharides: A review’, Carbohydrate Polymers, 68(3), pp. 587–597. Available at: https://doi.org/10.1016/j.carbpol.2006.12.011.

Pratiwi, R.D. et al. (2020) ‘Evaluation of Alternative Components in Growth Media of Lactobacillus brevis for Halal Probiotic Preparation’, ANNALES BOGORIENSES, 24(1), p. 11. Available at: https://doi.org/10.14203/ann.bogor.2020.v24.n1.11-17.

Rasydy, L.O.A. and Hidayati, A.N. (2021) ‘Utilization of Waste Cashew Pseudo Fruit (Anacardium occidentale L.) as a Prebiotic Source’, Trop J Nat Prod Res, 8(1), pp. 5955–5961.

Rompas, S.A.T., Wewengkang, D.S. and Mpila, D.A. (2022) ‘Antibacterial Activity Test of Marine Organisms Tunicates Polycarpa aurata Against Escherichia coli and Staphylococcus aureus’, 11(1), pp. 1271–278.

Sasongko, A., Lumbantobing, D.F.H. and Rifani, A. (2019) ‘Pemanfaatan Limbah Kulit Singkong untuk Produksi Oligosakarida melalui Hidrolisis Kimiawi’, JST (Jurnal Sains Terapan), 5(1). Available at: https://doi.org/10.32487/jst.v5i1.586.

Vasiljevic, T. and Shah, N.P. (2008) ‘Probiotics-From Metchnikoff to bioactives’, International Dairy Journal, 18(7), pp. 714–728. Available at: https://doi.org/10.1016/j.idairyj.2008.03.004.

Welkriana, P.W. and Halimatussadiah, H. (2023) ‘Aktivitas E.coli dan Stapphylococcus terhadap terhadap Penambahan Lactobacillus dari Rebung Asam’, 12(4), pp. 165–172.

DOI: https://doi.org/10.33096/jffi.v11i2.1223

Copyright (c) 2024 La Ode Akbar Rasydy, Restia Elsa, Nuraini, La Hamidu