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STUDI VIABILITAS BIFIDOBACTERIUM BIFIDUM DALAM KOPI FERMENTASI DAN DAYA HAMBATNYA TERHADAP ESCHERICHIA COLI.
One of the management of diarrheal diseases can be treated with a group of probiotics consisting of Lactobacillus and Bifidobacteria that work by increasing the number of good bacteria in the intestines so that it can change the atmosphere of the intestinal tract especially the potential hydrogen (pH) to acidic and increase the immunity of the gastrointestinal tract.This study aims to make probiotic coffee. The probiotic used is Bifidobacterium bifidum in the form of Freeze Drying powder. The coffee used is robusta coffee beans from pagar alam coffee plantation first fermented with Saccharomyces cerevisiae as much as 3% for 5 hours. Probiotic coffee preparation Formulas consist of F1, F2, F3 and F4. Viability of Bifidobacterium bifidum is calculated during the shelf life of 1-4 weeks. Viability of Bifidobacterium bifidum in probiotic coffee calculated by the Total Plate Count (TPC) method. The antibacterial properties of probiotic coffee with the best Formula are done with the Disc Paper Diffusion method. During storage 1-4 weeks the results of the amount of probiotic Bifidobacterium bifidum in coffee has met the standard SNI 01-3542-2004 probiotic drinks which is 106 cfu / ml at all temperatures and brew. The best Formula coffee ability in inhibiting Escherichia coli belongs to the strong category of 11.5 ± 0.5 mm in storage the first week and decreased to a weak category of 3.5 ± 0.5 mm in the fourth week.
Inventory Code | Barcode | Call Number | Location | Status |
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2207000105 | T62472 | T624722022 | Central Library (Referens) | Available but not for loan - Not for Loan |
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