The Effect of Differences in Sugar Concentration on The Amount Of Sauerkaut Lactic Acid Bacteria from Cabbage (Brassisca oleracea L.)

DOI

10.2991/978-94-6463-166-1_18How to use a DOI?

Keywords

Isolation; Lactic Acid Bacteria; Probiotics; Fermentation; Sugar

Abstract

Lactic acid bacteria are probiotic bacteria that have an important role in preventing and curing various diseases. Affects the content of lactic acid bacteria produced, this is because sugar is a carbon source that is used as an energy source for lactic acid bacteria. This study was conducted from April to August 2021 at the Padang State University Research Laboratory of the Biology Faculty of Mathematics and Science. 5 treatments, 3 replications, and a completely randomized design (CRD) were employed in this investigation. The treatments in this study were K (cabbage 100 g + salt 2.5%), A (cabbage 100 g + salt 2.5% + sugar 5%), B (cabbage 100 g + salt 2.5% + sugar 10%), C (cabbage 100 g + salt 2.5% + sugar 15%), D (cabbage 100 g + salt 2.5% + sugar 20%). With a significance level of 0.05, data on the impact of additional sugar on the number of lactic acid bacteria in cabbage were analyzed using ANOVA (Analysis of Variance) and a significant difference test using Duncan's Multiple Range Test (DMRT). According to the study's findings, sugar can have an impact on how many lactic acid bacteria are formed by sauerkraut made from cabbage. From the results of data analysis, F count < F table so that the DMRT test was conducted. The higher the concentration of sugar used, the greater the number of bacteria produced. In treatment A the number of lactic acid bacteria was 29.21667x 105 cfu/g while in treatment D the number of lactic acid bacteria produced was 224,83333 105 cfu/g.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Resti Fevria
AU  - Vauzia
AU  - Nur Afifah
AU  - Linda Advinda
AU  - Sisca Alicia Farma
AU  - Edwin
PY  - 2023
DA  - 2023/05/22
TI  - The Effect of Differences in Sugar Concentration on The Amount Of Sauerkaut Lactic Acid Bacteria from Cabbage (Brassisca oleracea L.)
BT  - Proceedings of the 3rd International Conference on Biology, Science and Education (IcoBioSE 2021)
PB  - Atlantis Press
SP  - 121
EP  - 126
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-166-1_18
DO  - 10.2991/978-94-6463-166-1_18
ID  - Fevria2023
ER  -