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All Journal Argipa (Arsip gizi dan Pangan)
Ni Wayan Nursini
Program Studi Gizi, Fakultas Kesehatan, Sains dan Teknologi, Universitas Dhyana Pura, Bali, Indonesia
Health Professions Medicine & Pharmacology Public Health

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PRODUKSI ASAM GAMMA AMINOBUTIRAT (GABA) LACTOBACILLUS PLANTARUM PH715 PADA SUSU TERFERMENTASI Ni Wayan Nursini; Ida Bagus Agung Yogeswara
ARGIPA (Arsip Gizi dan Pangan) Vol 8 No 1 (2023)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v8i1.8369

Abstract

Fermentation has a great potential to increase gamma amynobutiric acid (GABA) content, one of which is fermented milk. In particular, fermentation by lactic acid bacteria can produce GABA in its most natural and suitable form. The purpose of this study was to examine the potential of Lactobacillus plantarum PH715 to produce GABA as a starter for fermented milk. Temperature and incubation time are factors that affect the production of GABA in fermented milk. The pH measurement with pH meter, population with scatter method, GABA content produced was analysed quantitatively using UPLC. Based on the observation, L. plantarum PH715 is a gram-positive bacteria, bacil-shaped, purple in colour, catalase negative and does not produce gas. The pH value at the fermentation time of 48 hours with a temperature of 37°C and 43°C has met the pH requirements as fermented milk, which are 4.21 and 4.25. The population of L. plantarum PH715 at incubation times of 0, 12, 24, 36 and 48 hours at temperatures of 37°C and 43 °C met the probiotic requirements. The highest GABA content of fermented milk by L. plantarum PH715 was at an incubation temperature of 37°C for 48 hours with the addition of 2% MSG at 2.09mg/mL.
Co-Authors Ida Bagus Agung Yogeswara