PENGARUH PEMBERIAN YOGHURT UBI JALAR UNGU TERHADAP TOTAL BAKTERI ASAM LAKTAT (BAL) DAN Escherichia coli DIGESTA TIKUS Sprague Dawley YANG DIBERI DIET TINGGI LEMAK

• Main Authors: , WIDIYANI INDRIANINGRUM, , Lily Arsanti Lestari, STP.,MP
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2013
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/122155/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=62255
• Institution: Universitas Gadjah Mada

Background : High fat diet can increase the number of bacterial pathogens (E. coli) in human gut. The growth of pathogenic bacteria can be suppressed by lactic acid bacteria (LAB) that usually used in yoghurt product. On the other hand, purple sweet potato has potential as a prebiotic because containing oligosaccharide that suitable for the LAB growth media. Therefore, research about the process of making purple sweet potato yoghurt from powder and paste was conducted to identify the type of processing that optimal for LAB growth and to know the potential of purple sweet potato yoghurt to suppress pathogenic bacteria (E. coli) in digesta of Sprague Dawley rats which given high fat diets. Objective : This study aimed at determining the effect of purple sweet potato on total number of LAB and E. coli in Sprague Dawley rat`s digesta which given high fat diets. Method : There are two types of research in this study : true experimental and quasi-experimental. In true experimental studies, counting of the number of LAB in yoghurt powder and pasta was performed by using TPC method. Quasiexperimental studies were conducted to test the total LAB and E. coli in digesta of Sprague Dawley rats which given high fat diet by employing TPC methods on MRS and TBX agar media. Result : Total LAB of yoghurt from purple sweet potato paste was 9.107 CFU/g, while for yoghurt from purple sweet potato powder it was 8.338 CFU/g. Total LAB digesta showed that there was no significant difference between groups (p=0,561). But there is an increase of 0,145 CFU/g in group which given 4 ml yoghurt. Total E. coli in digesta of rats which given 2 ml yoghurt showed decrease of 1,653 CFU/g although not statistically significant (p = 0.099). Conclusion : There is difference in total LAB between yoghurt from purple sweet potato paste and yoghurt from purple sweet potato powder. There is no effect of purple sweet potato yoghurt on total BAL digesta. There is effect of purple sweet potato yogurt on total E. coli digesta.