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Widia Pangetika
Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang
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The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Widia Pangetika; Ahmad Ni'matullah Al-Baarri; Anang Mohamad Legowo
Journal of Applied Food Technology Vol 5, No 2 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.774 KB) | DOI: 10.17728/jaft.4870

Abstract

This study aims to analyse the pH value on Lactobacillus acidophilus medium containing 3% (w/v) D-fructose. L. acidophilus was incubated at 37°C using MRS agar medium. Changes in pH values were measured for 48 hours. The non-sugar addition was also used as a comparison. Based on this research it could be seen that D-fructose slightly decreased pH in the medium at 48 hour incubation. This research might be useful to provide information on the potential use of D-fructose as a medium to maintain the reduction in pH.
Co-Authors Al-Baarri, Ahmad Ni'matullah Anang M Legowo