The Effect of Inulin and Sucrose Addition on The Number of Colonies L. acidophilus and B. bifidum In The Soyghurt After The Freeze-Drying Process Eka Noneng Nawangsih, Apen Apgani, Bintari Rizkia Sekar Tirani
Faculty of medicine, Universitas Jenderal Achmad Yani
Abstract
The freeze-dried soyghurt generally will be last much longer. However, the reduction in the number of L. acidophilus and B. bifidum (LAB) colonies during the freeze-drying process could be occured and it could be minimized by adding inulin as a prebiotic and sucrose as a cryoprotector as well as a prebiotic. This research aimed to determine whether or not the colonies number in freeze-dried soyghurt with the SNI and to analyze the effect of inulin and sucrose addition to the growth of L. acidophilus and B. bifidum in the freeze-dried soyghurt. This experimental laboratory study with pretest-posttest design consists of 1 negative control group, 1 group of soyghurt, and 4 groups of soyghurt with the addition of 10% sucrose and 0,5%, 1%, 3%, 5% inulin. The bacterial growth was calculated using the TPC method. All data were tested using the Saphiro Wilk test, followed by the Kruskal Wallis test and the Mann Whitney Post Hoc test. The conclusion of this research was that the number of colonies in each experimental groups decreased after the freeze-dried process and only the group of soyghurt without any additions didn^t meet the standard of SNI. Statistical tests showed a significant distinction between groups, giving a conclusion that the addition of inulin and sucrose to the freeze-dried soyghurt gave a better incretion of L. acidophilus and B. bifidum significantly. 10% sucrose and 3% inulin was the best combination which has 2,34 x 1029 CFU/ml as the highest TPC. It means that the higher of sucrose and inulin addition to the soyghurt, doesn^t guarantee that the number of LAB colonies inside will also be higher.
Keywords: B. bifidum, Inulin, L. acidophilus, Soyghurt, Sucrose.
