EVALUASI PERTUMBUHAN Lactobacillus casei DAN Lactobacillus plantarum DALAM MEDIUM FERMENTASI TEPUNG KULIT PISANG The Evaluation of Lactobacillus casei and Lactobacillus plantarum Growth in the Fermented Banana Peel Flour Medium

CFU/ml, total asam 0.376,%, pH 3.80, total gula 0.93%, pati 1.95%, dan serat kasar 1.29%. Kata kunci: BAL, L. casei, L. plantarum, Prebiotik, Medium Fermentasi ABSTRACT Banana peels contain a bioactive components such as carbohydrate and dietary fiber as prebiotic which is potential as a fermentation medium growth of Lactic Acid Bacteria (LAB). The aim of this study to determine and compare the ability growing of Lactobacillus casei and Lactobacillus plantarum in the fermented banana peel flour medium. In this study using Randomized Block Design with 2 factors, type of banana peels (Ambon, Raja, and Kepok) and type of isolates used (Lactobacillus casei and Lactobacillus plantarum) with 3 replications. The results showed that the type of banana peels flour medium fermentation (Ambon, Raja, and Kepok) and type of isolates give significant effect (α=0.05) of total acid, total sugar, pH, and crude fiber during the fermentation process. Banana peel flour Kepok medium fermentation and Lactobacillus plantarum showed the highest results with 1.92x10 11 CFU/ml of total LAB, 0.376% of total acid, 3.80 of acidity, 0.93% of total sugar, 1.95% of starch, and 1.29% of crude fiber.