THE EFFECT FERMENTATION TIME OF FERMENTED LEEKS USING STARTER CULTURE Lactobacillus plantarum B1765

Bawang prei (Allium porrum L.) difermentasi dengan Lactobacillus plantarum B1765, suatu jenis bakteri asam laktat (BAL) yang telah diketahui sebagai probiotik. Bawang prei diketahui mengandung inulin dan FOS yang merupakan sumber probiotik. Pemanfaatan kombinasi bawang prei dan Lactobacillus plantarum B1765 diharapkan mampu menjadi kandidat sumber pangan sinbiotik. Penelitian ini bertujuan untuk mengetahui potensi bawang prei terfermentasi sebagai pangan sinbiotik melalui penelitian mengenai pengaruh lama fermentasi bawang prei terhadap karakteristik produk meliputi total BAL, pH dan Total Asam Tertitrasi (TAT). Potongan bawang prei difermentasi dengan menambahkan 2,5% kultur starter Lactobacillus plantarum B1765 dan direndam dalam larutan garam 1% (b/v), dengan lama waktu fermentasi adalah 0, 6, 12, 18, 24, dan 30 jam. Perhitungan total BAL dilakukan dalam medium MRSB dengan penambahan CaCO₃ 1% dengan teknik Pour Plate Agar dan dihitung menggunakan Total Plate Count (TPC). Pengujian pH dilakukan menggunakan pH meter, sedangkan TAT dengan metode titrasi asam basa. Berdasarkan hasil statistik dengan nilai signifikan P<0,05 ditunjukkan bahwa terdapat perubahan terhadap total BAL, pH, dan TAT akibat pengaruh lama fermentasi. Total BAL tertinggi ditunjukkan pada lama fermentasi 6 jam, meningkat sebesar 1 log cycle dari kondisi awal, mencapai 1,17 x 10⁸ CFU/mL, dan nilai pH terus menurun hingga 30 jam fermentasi dari 4,34 menjadi 3,24. Nilai TAT meningkat signifikan dari 0,076% hingga 0,393%. Bawang prei terfermentasi berpotensi sebagai produk makanan agen probiotik Lactobacillus plantarum B1765.

Kata kunci: bawang prei, Lactobacillus plantarum B1765, total BAL, pH dan total asam tertitrasi.

Leek (Allium porrum L.) was fermented with Lactobacillus plantarum B1765, a type of Lactic Acid Bacteria (LAB) that has been known as probiotics. Leeks contain inulin and FOS which are prebiotic sources. Utilization of a combination between leeks and Lactobacillus plantarum B1765 is expected to be used as synbiotic food. This study aims to know the potential of leek fermented as synbiotic food by doing research the effect of leek fermentation time on product characteristics including total LAB, pH and total acidity. Leeks are fermented by adding 2.5% of Lactobacillus plantarum B1765 and soaked in 1% (w/v) saline solution, with the fermentation time are 0, 6, 12, 18, 24, and 30 hours. Calculation of total LAB is carried out in MRSB with the addition of 1% CaCO₃ with the Pour Plate Agar technique and is calculated using a Total Plate Count (TPC). The pH test is carried out using pH meter, while the total acidity is carried out by acid-base titration method. The statistical result with a significant value of P<0.05 showed that there are the influence of fermentation time on total LAB, pH and total acidity. The highest total LAB showed at 6 fermentation hours, increased by 1 log cycle from the initial conditions, reaching 1.17 x 10⁸ CFU/mL, and the pH value decrease until 30 hours of fermentation from 4.34 to 3.24. The total acidity value increased significantly from 0.076% to 0,393%. Fermented leeks potentially as a food product for the probiotic agent Lactobacillus plantarum B1765.

Keywords: Leek, Lactobacillus plantarum B1765, total LAB, pH and total acidity.