Pengaruh Lama Fermentasi Umbi Gembili (Dioscorea esculenta L.) dengan Kultur Starter Lactobacilus plantarum B1765 Terhadap Produksi Fruktooligosakarida

Abstract. Fructooligosaccharides (FOS) are additives that often used and utilized in the food, pharmaceutical, chemical industries have functional value for health. Lactobacillus plantarum B1765 has been known to inulinase activity. This research aimed further explore potential of L.plantarum production FOS from lesser yam tuber inulin by looking at total growth lactic acid bacteria (LAB) degree polymerization (DP) during a certain fermentation time. The duration was carried out 24, 48, 72 hours. testing Total LAB using plate count (TPC) method with MRS Agar medium. Testing determination sugar reduction Nelson Somogyi method. Determination formed is based on result dividing reducing released process. results grows each time 2,11×107; 1,55 ×108; 3,3 ×109 CFU/mL, 3,470; 2,286; 1,740. Comercial DP 3-5. study able produce commercially acceptable fructooligosaccharide 3,470, which could be industrial development fermented fructooligosaccharides.
 
 Key words: B1765, tuber, inulin, FOS, Polymerization