INKORPORASI BAKTERI ASAM LAKTAT (LACTOBACILLUS ACIDOPHILUS) DALAM EDIBLE COATING DARI PATI UBI UNGU (IPOMEA BATATAS L) SERTA PENGUJIAN AKTIVITAS ANTIBAKTERINYA
Daftar Isi:
- SUMMARY INCORPORATION OF LACTIC ACID BACTERIA (Lactobacillus acidophilus) IN EDIBLE COATING FROM PURPLE SWEET POTATO STARCH (Ipomea batatas L) AND IT’S ANTIBACTERIAL ACTIVITY Najmatul Asriah: Supervised by Dr. Miksusanti, M. Si and Drs. Almunadi T. Panagan, M. Si Chemistry Department, Faculty of Mathematics and Natural Sciences, Sriwijaya University xvii + 45 pages, 2 tables, 6 pictures, 8 attachments SUMMARY This study aims to analyze the effect of variations concentration of (Lactobacillus acidophilus) in edible coatings and their antibacterial activity against E. coli using the well diffution method. This study used an edible coating of purple sweet potato starch and (Lactobacillus acidophilus) with dilution variations (10-6, 10-7, 10-8, 10-9) as probiotics. In this study physical properties were tested for edible coatings such as color tests with visual observations, water content by the gravimetric method and viscosity using Viscometer Ostwald. The content of organic acids in edible coating solutions was measured using the HPLC method. Organoleptic test was conducted with taste and color parameters on the A-E scale of 30 respondents. Research results showed edible coating discoloration before and after incorporation from deep purple to brown. The value of water content and viscosity also changed from 62,8% to 71,4% and 569,97 cp to 486,64 cp respectively. The best antibacterial activity of edible coating incorporation with (Lactobacillus acidophilus) was 263,76 mm2. Organoleptic test on grapes that have been coated with edible coating showed that covered with edible coating contains probiotics (Lactobacillus acidophilus) has no effect on respondents' perception. Lactic acid and acetic acid were exist in edible coating wich were incorporated with (Lactobacillus acidophilus).