Effect of addition cilembu sweet potato extract (Ipomoea batatas Cilembu) as a prebiotic source for the kinetics of fermentation and lactic acid production by Lactobacillus paracasei

This study aims to determine the fermentation kinetics of Lactobacillus paracasei with the addition of Cilembu sweet potato extract as a prebiotic source. Research carried out by determining the Km constant on L. paracasei growth by analyzing the decrease in the substrate. L. paracasei grown into a defined medium with the addition of substrate with concentrations of 0.01, 0.05, 0.1, and 0.2 and observed a substrate utilization at 0, 6, 18, and 24 hours with the total carbohydrate test using Anthrone. Km constant is reviewed by observing the pH levels, lactic acid production with the addition of substrates as much as 0,5 Km (1), Km (2) and 1,5 Km (3). Substrate efficiency were calculated from lactic acid levels production for every concentration. Processing of research data will use a Completely Randomized Design (CRD), and if significant will continue with Duncan's Multiple Range Test (DMRT) analysis. Based on the results obtained, 1,5 Km substrate concentration shows higher consumption of substrate, lower pH, and higher lactic acid compared to 1 and 2 substrate but Km concentration shows higher substrate efficiency than 1,5 Km © Published under licence by IOP Publishing Ltd.