The Effect of Additional Chili (Capsicum annum) and Sugar on Total Lactic Acid Bacteria (LAB) from Sauerkraut
DOI:
10.29303/jppipa.v9iSpecialIssue.4811Published:
2023-12-25Issue:
Vol. 9 No. SpecialIssue (2023): UNRAM journals and research based on science education, science applications towards a golden Indonesia 2045Keywords:
Chili, Lactic Acid Bacteria, Sauerkraut, SugarResearch Articles
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Abstract
Sauerkraut is a typical German food made from thinly sliced cabbage. Sauerkraut is a fermeted product that can give a distinctive taste. Sugar is an ingredient that can be added in, that sugar can trigger the growth of lactic acid bacteria. Indonesian people like food with a spicy sensation from chilies, chillies here contain vitamin C which functions as an antioxidant that is good for the body and is able to increase endurance. This study aims to calculate the total lactic acid bacteria contained in sauerkraut with the addition of chilies and sugar. Dilution of 1 ml sample into 9 ml physiological NaCl solution from 10 -1 to 10 -8 dilutions was carried out, then inoculated into MRS Agar using the pour plate method. Incubated in room temperature for 48 hours. The growing colonies of lactic acid bacteria were then observed based on colony morphology and counting the total growing lactic acid bacteria. The results of the research can be concluded that there was an increase in the number of lactic acid bacteria in sauerkraut with the addition of chili and 10% granulated sugar with a bacterial density average is 88.667 x 108 CFU/mL.
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Author Biographies
Vauzia, Universitas Negeri Padang
Resti Fevria, Universitas Negeri Padang
Indiastri P Monica , Universitas Negeri Padang
Moralita Chatri, Universitas Negeri Padang
Afifatul Achyar, Universitas Negeri Padang
Edwin, Andalas University
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