Open AccessIn vitro evaluation of black potato tubers mixed with Lactobacillus plantarum as a synbiotics for duck
Author(s) -
Sri Sumarsih,
Eny Fuskhah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012008
Subject(s) - lactobacillus plantarum , food science , synbiotics , completely randomized design , chemistry , biology , lactic acid , zoology , probiotic , bacteria , genetics
The objective of the study was to evaluated in vitro evaluation of black potato tubers mixed with Lactobacillus plantarum (L. plantarum) as a synbiotics for duck. The completely randomized design with 3 treaments and 15 replications was used in the research. The treatments were T0 = black potato flour, T1 = black potato flour + 5 % L. plantarum , T2 = black potato flour + 10 % L. plantarum . The parameters were LAB viability, pH and total acid of black potato tubers mixed with L. plantarum as a ynbiotics. The Data were analyzed using analysis of variance (α=5%) and Duncan multiple range test. Result showed that total LAB and total acid were significantly (p<0.05) increased but the pH were significantly (p<0.05) decreased. The black potato flour with added 5% L. plantarum T2 was the best treatment with LAB viability of 6.8 x 10 9 CFU/g, pH of 4.68 and 0.85% total acid. The conclusion was the total LAB and total acid of black potato flour were increased but the pH were decreased with added 5% L. plantarum .