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Ultrafiltration Lactic Acid Bacteria (LAB) in mung Beans Broth by Mixed LAB Culture Aspiyanto Aspiyanto; Agustine Susilowati
Biopropal Industri Vol 5, No 1 (2014)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Increasing Lactic Acid Bacteria (LAB) concentration in fermented broth of mung beans by mixed culture of Lactobacillus sp. and Streptococcus thermophillus through ultrafiltration (UF) (20,000 MWCO) at flow rate of ~8.87 L/min, room temperature and pressure 5 and 7 bars for 0, 30, 60, 90 and 120 minutes was performed. The results showed that pressure and time affected on UF performance, total solids, total protein and total number of LAB. Optimal time at pressure 5 bar was reached 60 minutes with flux 11.94 L/m2.hour, total solids 13.9423%, total protein 8.95%, total LAB 6.18 log CFU/mL, Robs of total solids 3.45%, total protein 58.67%, LAB 100% and DC 1.38 folds. The best time at 7 bar was reached 30 minutes with flux 16.16 L/m2.hour, total solids 12.2879%, total protein 4.41%, total LAB 6.04 Log CFU/mL, Robs of total solids 11.98%, total protein 45.76%, LAB 99.5 and DC 1.16 folds.

Determination of Pseudomonas Bacteria Species and Analysis of Phylogenetic Tree using Bioinformatics Method Yoyon Suyono
Biopropal Industri Vol 1, No 2 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Bioinformatics is the application of information technology in the field of biology by organizing and analyzing genetic data from a database of DNA, RNA and proteins into meaningful biological information. One role of bioinformatics is to identify the unknown bacteria and analysis of phylogenetic relationships based on genetic information is relatively easy, quick and cheap.The research aims to determine species and analyzed the phylogenetic tree bacteria of the genus Pseudomonas in Bioinformatics. Research conducted through the stages of isolation, testing and continuing 16S rRNA bioinformatics studies include, for studies using the Basic Local Alignment Similarity Search Tool (BLAST) from NCBI, Multiple Sequence Alignment (MSA) using Clustal W from the EMBL-EBI and visualization in a phylogenic tree using the Tree View software. Isolation is obtained 2 (two) isolates the code 251 and 252. Testing 16S rRNA sequences of nucleotides in Fasta format. BLAST analysis in GenBank database of identity obtained respectively 99%, E-value 0.0 and the value of bits score above 50, Pseudomonas aeruginosa strains MZA-85 and Pseudomonas sp. J16. Multiple sequence alignment (MSA) and visualization of tree phylogenetic homologous isolates of code 251 and has a kinship with the species Pseudomonas aeruginosa Isolate 29 and isolate the code 252 with a species of Pseudomonas sp. J16 with a score of 99% and 100%. Isolates obtained by including the genus Pseudomonas species, Pseudomonas aeruginosa and Pseudomonas sp that has a nitrogen-fixing ability and resistance to the herbicide.

Stabilization of Gambier Process Wastewater and Its Aplication as Silk Dye Failisnur Failisnur; Gustri Yeni
Biopropal Industri Vol 4, No 1 (2013)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Gambier liquid waste is a by-product from gambier (Uncaria gambier Roxb.) processing plant, which is still contains a lot of untapped tannin. This waste could be used for textile dyes, but it is easily damaged during storage. So, the aim of this research is to treat gambier liquid waste so it could be used as silk dye. This research was carried out by concentrating the waste and using stabilizers such as lime (K), alum (T), lotus (F). The parameters tested include pH and fungal growth for up to three months. The results of the process could generate several different colors which is brownish red, brownish yellow and dark green. The waste could save more than 3 months. The color of the waste generated depends on stabilizer type and pH. The use waste on silk produced brownish red color, golden yellow and moss green to dark green.

PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling) Raden Haryo Bimo Setiarto; Nunuk Widhyastuti; Arumsyah Sumariyadi
Biopropal Industri Vol 9, No 1 (2018)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours. This study aims to improve the levels of resistant starch in cassava flour using lactic acid bacteria fermentation and autoclaving-cooling. Cassava slices fermented with mixed cultures of lactic acid bacteria (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67=1:1) for 18 hours at 37oC. The fermented cassava then autoclaved (121oC, 15 min) and cooled (4oC, 24 hours) for 1-3 cycles. Cassava slices was dried (70oC, 16 hours), grounded and sieved (80 mesh) to obtain modified cassava flour. Combination of autoclaving-cooling and fermentation could increase resistant starch level of Mocaf. Fermentation with 2 cycles of autoclaving-cooling (FAC-2S) produced the highest resistant starch content (12.51%) compared to other treatments. This value was around 4.5-fold higher than the control (2.81%). Increased levels of resistant starch could contribute to decrease the digestibility of Mocaf.Keywords: autoclaving-cooling, fermentation, lactic acid bacteria, modified cassava flour, resistant starch ABSTRAKTepung singkong termodifikasi (Mocaf) merupakan produk turunan dari tepung singkong yang menggunakan prinsip modifikasi sel singkong secara fermentasi selama 12-72 jam. Penelitian ini bertujuan meningkatkan kadar pati resisten tepung singkong melalui fermentasi bakteri asam laktat dan pemanasan bertekanan-pendinginan. Irisan singkong difermentasi dengan kultur campuran bakteri asam laktat (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67 = 1:1) selama 18 jam pada suhu 37oC. Irisan singkong fermentasi selanjutnya di autoklaf (121oC, 15 menit) dan didinginkan (4oC, 24 jam) untuk 1-3 siklus. Irisan singkong kemudian dikeringkan (70oC, 16 jam), digiling dan diayak (80 mesh) untuk mendapatkan tepung singkong termodifikasi. Kombinasi pemanasan bertekanan-pendinginan dengan fermentasi mampu meningkatkan kadar pati resisten pada tepung singkong termodifikasi. Perlakuan fermentasi dengan 2 siklus pemanasan bertekanan-pendinginan (FAC-2S) menghasilkan kadar pati resisten tertinggi (12,51%) dibanding perlakuan lainnya dan meningkatkan kadar pati resisten sebesar 4,5 kali lipat dibandingkan perlakuan kontrol (2,81%). Peningkatan kadar pati resisten menyebabkan terjadinya penurunan daya cerna pada tepung singkong termodifikasi.Kata kunci: bakteri asam laktat, fermentasi, pati resisten, pemanasan bertekanan-pendinginan, tepung singkong termodifikasi

POTENSI BAKTERI ENDOFITIK DARI TANAMAN KELADI TIKUS SEBAGAI PENGHASIL ZAT ANTIMIKROBA DAN ANTIOKSIDAN Harmastini Sukiman; Nuriyanah Nuriyanah
Biopropal Industri Vol 7, No 1 (2016)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Typhonium flagelliforme (Lodd.) known as a medicinal plant to cure generative disease such as cancer. This research is focusing on isolation of endophytes bacteria from Typhonium flagelliforme (Lodd.). Twenty six of endophytes bacteria have been successfully isolated. Results indicated that nine isolates of bacteria could inhibit the growth of Bacillus subtilis and three isolates could inhibit Staphylococus aureus. The strongest secretion showed by KTD4 was 3.029 for Bacillus subtilis and KTBt1 2.042 for Staphylococcus aureus. Antioxidant activity tests of four selected isolates showed that KTBt4 could produce highest inhibition percentage up to 74.68% and IC50 68.103 ppm compared to vitamin C which is just 3.053 ppm.Keywords: antioxidant, endophyte, Typhonium flagelliforme (Lodd.) ABSTRAKKeladi tikus atau Typhonium flagelliforme (Lodd.) dikenal sebagai tanaman obat yang dapat menyembuhkan berbagai penyakit, khususnya kanker. Penelitian ini difokuskan untuk mengisolasi bakteri endofitik tanaman keladi tikus. Sebanyak 26 isolat bakteri berhasil diisolasi. Hasil uji menunjukkan bahwa 9 isolat bakteri dapat menghambat pertumbuhan Bacillus subtilis dan 3 isolat terhadap Staphylococcus aures. Kekuatan sekresi tertinggi dihasilkan oleh isolat KTD4 (bagian daun) yang mencapai 3,029 untuk Bacillus subtilis dan KTBt1 (bagian batang) 2,042 untuk Staphylococcus aureus. Uji aktivitas antioksidan dilakukan terhadap empat isolat terpilih menunjukkan bahwa isolat KTBt4 (bagian batang) memberikan presentasi nilai inhibisi tertinggi yakni 74,68% dan nilai IC50 68,103 bpj dibandingkan dengan vitamin C yang mencapai 3,053 bpj.Kata kunci: antioksidan, endofit, keladi tikus

POTENSI PIGMEN FIKOBILIPROTEIN SEBAGAI AGEN ANTIOKSIDAN DAN TOKSISITAS HAYATI DARI SIANOBAKTERIA Chroococcus turgidus (Potency of Phycobiliprotein Pigment as Antioxidant and Biological Toxicity Agents from Cyanobacteria Chroococcus turgidus) Noor Hidhayati; Ni Wayan Sri Agustini; Marsiti Apriastini; Claudia Margaretha
Biopropal Industri Vol 11, No 1 (2020)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v11i1.5540

Phycobiliprotein is a pigment-protein complex owned by cyanobacteria and exhibits a wide variety of biological activities. This study was aimed to determine antioxidant activity and biological toxicity of phycobiliprotein pigments from Chroococcus turgidus, extracted using various polar solvents, namely, water, calcium chloride and phosphate buffer. The antioxidant activity assay was analysed using the DPPH free radical reduction method while the biological toxicity assay was analysed using BSLT method. The results showed that the phycobiliprotein pigment was successfully extracted using three types of solvents. The best result was obtained by water solvent with pigment levels of 0.296 mg/mL. Based on the activity, the phycobiliprotein pigment extracted using a water solvent was active as an antioxidant with an IC50 value of 198.706 µg/mL, while the extraction results using calcium chloride and phosphate buffer were not active as an antioxidant with IC50 values were 1255.430 µg/mL and 1508.130 µg/mL, respectively. Toxicity assay showed that phycobiliprotein pigments extracted using water was non-toxic with LC50 values of 1920.430 µg/mL while pigments extracted using calcium chloride and phosphate buffer were toxic with LC50 values of 534.070 µg/mL and 221.050 µg/mL, respectively. The results of this study prove that phycobiliprotein pigment from C. turgidus can be used as a natural antioxidant. Its toxicity activity provides an overview for further study towards the potential and selection of anticancer compounds.Keywords: antioxidant, C. turgidus, phycobiliprotein, toxicityABSTRAKFikobiliprotein merupakan kompleks pigmen-protein yang dimiliki oleh sianobakteria dan menunjukkan berbagai aktivitas biologi yang luas. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dan toksisitas hayati dari pigmen fikobiliprotein Chroococcus turgidus yang diekstrak menggunakan berbagai pelarut polar, yaitu air, kalsium klorida dan buffer fosfat. Uji aktivitas antioksidan dilakukan dengan metode perendaman radikal bebas DPPH sedangkan uji toksisitas hayati dengan BSLT. Hasil penelitian menunjukkan bahwa pigmen fikobiliprotein berhasil diekstraksi menggunakan ketiga macam pelarut. Hasil terbaik dicapai oleh pelarut air dengan kadar pigmen 0,296 mg/mL. Berdasarkan uji aktivitas, pigmen fikobiliprotein yang diekstrak menggunakan pelarut air bersifat aktif sebagai antioksidan dengan nilai IC50 sebesar 198,706 µg/mL, sedangkan hasil ekstraksi menggunakan kalsium klorida dan buffer fosfat tidak aktif sebagai antioksidan dengan nilai IC50 berturut-turut adalah 1255,430 µg/mL dan 1508,130 µg/mL. Hasil uji toksisitas menunjukkan pigmen fikobiliprotein yang diekstrak menggunakan air tidak bersifat toksik dengan nilai LC50 sebesar 1920,430 µg/mL sedangkan pigmen yang diekstrak menggunakan kalsium klorida dan buffer fosfat bersifat toksik dengan nilai LC50 berturut-turut sebesar 534,070 µg/mL dan 221,050 µg/mL. Hasil penelitian ini membuktikan bahwa pigmen fikobiliprotein sianobakteria C. turgidus dapat dimanfaatkan sebagai antioksidan alami. Aktivitas toksisitas yang dimilikinya memberikan gambaran untuk pengujian lebih lanjut ke arah potensi dan seleksi senyawa antikanker.Kata kunci: antioksidan, C. turgidus, fikobiliprotein, toksisitas

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions) Dita Kristanti; Woro Setiaboma; Ainia Herminiati
Biopropal Industri Vol 11, No 1 (2020)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v11i1.5354

Mocaf is used as an ingredient for cookies to reduce consumption and import of wheat flour in Indonesia, while tempeh flour as a protein source for milk substitute. The mocaf cookies in this research is made from gluten and casein free ingredients. The use of mocaf and tempeh flour will cause changes in the physical, chemical and organoleptic characteristics of cookies. This study was conducted to determine the composition of mocaf and tempeh flour which produces cookies that are preferred by consumers with a good nutrition. In this study there were 5 formulations with a ratio of mocaf and tempeh flour namely F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0: 100) while F0 as a control using wheat flour. The results showed that the best formulation based on physical, chemical, and organoleptic characteristics was F2. The F2 cookies content of moisture (3,94±0,15%), protein (9,09±0,22%), fat (24,65±1,03%), ash (1,02±0,00%), carbohydrate (61,35±1,10%), iron (7,76±0,30 mg/100 g), zinc (1,10±0,01 mg/100g), calcium (2,97±0,02 mg/100 g), and magnesium (26,19±0,19 mg/100 g). The F2 cookies had a bake loss 15,25±0,40%, spread ratio of 7,89±0,10 mm, 2025,57±29,88 gForce of hardness, brittleness 20,84±0,15 mm, and consumers sensory perception of 26%.Keywords: casein free, cookies, gluten free, modified cassava flour (mocaf), tempeh flourABSTRAKPembuatan cookies dari tepung mocaf (modified cassava flour) dilakukan sebagai upaya mengurangi konsumsi dan impor tepung terigu di Indonesia. Tepung tempe ditambahkan pada pembuatan cookies sebagai sumber protein pengganti susu. Cookies mocaf ini merupakan produk yang dibuat dari bahan baku bebas gluten dan bebas kasein. Penggunaan tepung mocaf dan tempe akan menyebabkan perubahan karakteristik fisik, kimia dan organoleptik cookies. Penelitian ini dilakukan untuk mengetahui perbandingan tepung mocaf dan tempe pada pembuatan cookies yang memiliki nilai gizi baik dan disukai konsumen. Pada penelitian ini terdapat 5 perlakuan dengan perbandingan tepung mocaf dan tepung tempe, yaitu F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) dan F5 (0:100) serta F0 sebagai kontrol menggunakan tepung terigu. Hasil penelitian menunjukkan bahwa cookies terbaik berdasarkan karakteristik fisik, kimia dan organoleptik adalah F2. Cookies F2 memiliki kandungan air (3,94±0,15%), protein (9,09±0,22%), lemak (24,65±1,03%), abu (1,02±0,00%), karbohidrat (61,35±1,10%), besi (7,76±0,30 mg/100 g), seng (1,10±0,01 mg/100g), kalsium (2,97±0,02 mg/100 g), magnesium (26,19±0,19 mg/100 g), bake loss (15,25±0,40%), spread ratio (7,89±0,10 mm), hardness (2025,57±29,88 gForce), fracturabillity (20,84±0,15 mm) dan tingkat penerimaan sebesar 26%.Kata kunci: bebas gluten, bebas kasein, cookies, tepung mocaf, tepung tempe

ISOLASI DAN KARAKTERISASI ISOLAT BAKTERI INDIGENOUS PEMFERMENTASI PULP TIGA VARIETAS KAKAO (Theobroma cacao L.) (Isolation and Characterizations of Indigenous Fermenting Bacteria from Pulp of Three Cocoa Varieties (Theobroma cacao, L.)) Silmi Yusri Rahmadani; Periadnadi Periadnadi; Nurmiati Nurmiati
Biopropal Industri Vol 11, No 1 (2020)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v11i1.5685

Cocoa fermentation is a biochemistry process that involving some potential indigenous bacteria found in pulp of cocoa. These indigenous bacteria utilize nutrients contained in cocoa pulp such as sucrose and other organic materials for its metabolism. This investigation was conducted to determine the characteristics of indigenous bacteria from pulp of three superior cocoa varieties in West Sumatera, namely TSH 858, ICS 60 and Scavina. In this study, the colony and cell morphology of the indigenous isolates were characterized, amylolytic and cellulolytic tests were also conducted. Results showed that nine isolates obtained were gram positive and negative bacteria, bacilli and cocci, with different colony morphology. Isolate C2 from ICS 60 variety showed the highest Amylolytic Index (AI) with the value of 24. Meanwhile, isolate C4 showed the highest Cellulolytic Index (CI) with the value of 10. Based on the index value and clear zone results, isolate C2 is the most potential isolate to become a starter that producing amylase.Keywords: amylolytic, celulolytic, cocoa, indigenous bacteria, pulpABSTRAKFermentasi kakao merupakan suatu proses biokimia yang melibatkan bakteri indigenous potensial pada daging buah atau pulp kakao. Bakteri ini memanfaatkan nutrisi yang terkandung pada pulp kakao seperti sukrosa serta bahan organik lain untuk metabolism hidupnya. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik bakteri indigenous pada pulp tiga varietas kakao unggul di Sumatera Barat, yaitu TSH 858, ICS 60 dan Scavina. Pada penelitian ini dilakukan karakterisasi morfologi koloni, morfologi sel serta uji amilolitik dan selulolitik dari bakteri indigenous pemfermentasi pulp kakao. Sembilan isolat bakteri yang diperoleh merupakan kelompok bakteri gram positif dan gram negatif, berbentuk basil dan kokus serta morfologi koloni yang berbeda-beda. Pada pengujian indeks amilolitik (IA), isolat C2 dari varietas ICS 60 menunjukkan nilai IA tertinggi yaitu 24, sedangkan untuk pengujian indeks selulolitik (IS), isolat C4 menunjukkan IS tertinggi yaitu 10. Dilihat dari segi nilai indeks dan zona beningnya, isolat C2 merupakan isolat yang berpotensi untuk untuk dijadikan starter penghasil enzim amilase.Kata kunci: amilolitik, bakteri indigenous, kakao, pulp, selulolitik

PENGARUH FERMENTASI TERHADAP TOTAL FENOLIK, AKTIVITAS PENGHAMBATAN RADIKAL DAN ANTIBAKTERI EKSTRAK TEPUNG BIJI TERATAI (Effect of Fermentation on Total Phenolic, Radical Scavenging and Antibacterial Activity of Waterlily (Nymphaea pubescens Willd.) Nazarni Rahmi; Nadra Khairiah; Rufida Rufida; Sri Hidayati; Anton Muis
Biopropal Industri Vol 11, No 1 (2020)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v11i1.5553

Waterlily seed flour is made from mature grinded waterlily seed. The flour is commonly used as cake and local food ingredient of South Borneo. Waterlily seeds have antidiarrheal and other functional properties. This study aimed to determine the effect of fermentation on total phenolic, antiradical and antibacterial activity in waterlily seed flour. Seeds were grinded, sifted through 60 mesh screen and fermented using L. plantarum JBSxH.6.4, BIMO-CF and spontaneous fermentation for 48 hours respectively. The fermented products were drained, dried and extracted using ethyl acetate and water solution with 70:30 ratio. The extract obtained was evaporated and determined its total phenolic by the Folin-ciocalteu method, antiradical activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and antibacterial by agar diffusion method. Furthermore, they were compared with the unfermented one. The results showed the increasing of total phenolic from 70.52±0.53 to 99.82±0.60 mg/g GAE, antiradical activity from 80.37±0.89 to 87.64±0.68% and antibacterial activity which indicate by the inhibition of E. coli, Salmonella and S. aureus. Fermentation in waterlily flour increased the total phenolic content and its biological activity, so it has the potential to be used as functional food.Keywords: antibacterial, DPPH, fermentation, total phenolic, waterlily seedABSTRAKTepung biji teratai dibuat dari biji teratai matang yang dihaluskan. Tepung ini biasa digunakan sebagai bahan kue dan makanan lokal khas Kalimantan Selatan. Biji teratai mempunyai khasiat antidiare dan memiliki beberapa sifat fungsional lainnya. Penelitian ini dilakukan untuk mengetahui pengaruh fermentasi terhadap total fenolik, aktivitas antiradikal dan antibakteri pada tepung biji teratai. Biji teratai dihaluskan, diayak dengan ayakan 60 mesh dan difermentasi menggunakan L. plantarum JBSxH.6.4, BIMO-CF dan fermentasi spontan, masing-masing selama 48 jam. Hasil fermentasi ditiriskan, dikeringkan dan diekstrak menggunakan pelarut etil asetat dan air dengan perbandingan 70:30. Ekstrak yang diperoleh diuapkan dan ditentukan total fenolik dengan metode Folin-ciocalteu, aktivitas penghambatan radikal menggunakan 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan antibakteri dengan metode difusi agar. Selanjutnya, hasil ini dibandingkan dengan perlakuan tanpa fermentasi. Hasil pengujian menunjukkan terjadi peningkatan kandungan total fenolik 70,52±0,53 menjadi 99,82±0,60 mg/g GAE, aktivitas penghambatan radikal 80,37±0,89 menjadi 87,64±0,68% dan aktivitas antibakteri yang ditunjukkan oleh penghambatan terhadap bakteri E. coli, Salmonella dan S. aureus. Fermentasi mampu meningkatkan kandungan total fenolik dan aktivitas biologis pada tepung teratai, sehingga berpotensi digunakan sebagai bahan pangan fungsional.Kata kunci: antibakteri, biji teratai, DPPH, fermentasi, total fenolik

OPTIMASI WAKTU INKUBASI PRODUKSI BAHAN MINUMAN PROBIOTIK DARI UMBI GARUT (Maranta arundinacea L.) OLEH Lactobacillus fermentum SEBAGAI ANTIHIPERKOLESTEROLEMIA Harry Noviardi; Sitaresmi Yuningtyas; Vira Yuniar
Biopropal Industri Vol 11, No 1 (2020)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36974/jbi.v11i1.5846

Arrowroot tuber is one of the potential plants that has a high nutritional content so it can be the source of nutrition for the growth of Lactobacillus fermentum bacteria for probiotic drink production. Arrowroot fermentation with L. fermentum is also known potentially reduce cholesterol level. The probiotics have the ability to absorb a number of cholesterol into cells. This research aimed to determine the optimum incubation time of the production of arrowroot tubers with antihypercholesterolemia activity for pribiotic drink. Arrowroot tuber fermentation was carried out using L. fermentum culture with varying incubation times of 4, 8 and 12 hours. The fermentation results were evaluated organoleptically (color, aroma, texture and taste), pH, total lactic acid, total lactic acid bacteria and alcohol content. In addition, anylisis of total cholesterol levels by in vivo were also tested. The decreasing of total cholesterol level by the fermented tuber with incubation time variations of 4, 8 and 12 hours, respectively, by 15.14%, 16.96% and 28.56%. The results showed that the highest reduction percentage of total cholesterol level is 12 hours incubation time with pH value of 5.25, total lactic acid bacteria 6.4 x 108CFU/mL. The total value of acquired lactic acid bacteria meets the standard for probiotic product. This indicates that the optimum incubation time for the production of probiotic arrowroot tubers as antihypercholesterolemia is 12 hours.Keywords: antihypercholesterolemic, arrowroot tuber, Lactobacillus fermentum, probioticABSTRAKUmbi garut merupakan salah satu tanaman potensial yang memiliki kandungan gizi tinggi sehingga dapat dijadikan sumber nutrisi bagi pertumbuhan bakteri Lactobacillus fermentum untuk pembuatan minuman probiotik. Fermentasi umbi garut dengan L. fermentum tersebut juga diketahui memiliki potensi untuk menurunkan kadar kolesterol. Hal ini disebabkan oleh kemampuan probiotik menyerap sejumlah kolesterol ke dalam sel. Penelitian ini bertujuan untuk menentukan waktu inkubasi optimum produksi bahan minuman probiotik dari umbi garut yang mempunyai aktivitas antihiperkolesterolemia. Fermentasi umbi garut dilakukan menggunakan kultur L. fermentum dengan variasi waktu inkubasi, yaitu 4, 8 dan 12 jam. Hasil fermentasi dievaluasi organoleptik (warna, aroma, tekstur dan rasa), pH, total asam laktat, total bakteri asam laktat dan kadar alkohol. Selain itu, dilakukan juga analisis penurunan kadar kolesterol total secara in vivo. Nilai persentase penurunan kadar kolesterol total oleh hasil fementasi umbi garut dengan variasi waktu inkubasi 4, 8 dan 12 jam secara berturut-turut sebesar 15,14%, 16,96% dan 28,56%. Hasil fermentasi umbi garut dengan nilai persentase penurunan kadar kolesterol total tertinggi adalah waktu inkubasi 12 jam dengan nilai pH 5,25; total asam laktat 1,56%, total bakteri asam laktat 6,4 x 108 CFU/mL. Nilai total bakteri asam laktat yang diperoleh memenuhi standar untuk produk probiotik. Oleh sebab itu, waktu inkubasi optimum produksi umbi garut probiotik sebagai antihiperkolesterolemia berada pada waktu 12 jam.Kata kunci: antihiperkolesterolemia, Lactobacillus fermentum, probiotik, umbi garut

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