Uji In Vitro Potensi Prebiotik Kombinasi Pati Kulit Pisang Ambon (Musa acuminata AAA) dan Ubi Jalar Ungu (Ipomoea batatas L. Lam)
In Vitro Assessment of the Prebiotic Potential of Ambon Banana Peel (Musa acuminata AAA) and Purple Sweet Potato Ipomoea batatas L. Lam) Starch Combination
DOI:
https://doi.org/10.25026/jsk.v7i6.2596Abstract
Content Starches from Ambon banana peel (Musa acuminata AAA) and purple sweet potato (Ipomoea batatas L.) show in vitro prebiotic activity. This study examined the prebiotic potential of their combined formulation on Lactobacillus acidophilus and Escherichia coli growth. Bacterial growth was assessed via optical density at 600 nm (OD???) after 24 hours, and the Prebiotic Index (PI) was calculated. The 1:1 starch combination showed a synergistic effect, enhancing prebiotic activity compared to each starch alone. The combination achieved a PI of 1.796, while Ambon banana peel starch and purple sweet potato starch recorded PI values of 1.03 and 0.04, respectively. These results suggest that combining both starches significantly improves prebiotic efficacy, indicating their potential as a natural prebiotic supplement.
Keywords: Prebiotic index, Lactobacillus acidophilus, Escherichia coli, Purple sweet potato, Ambon banana peel
Abstrak
Pati kulit pisang Ambon (Musa acuminata AAA)dan ubi jalar unggu (Ipomoea batatas L.) diketahui memiliki aktivitas prebiotik secara in vitro. Pada penelitian ini dilakukan evaluasi aktivitas prebiotik dari kombinasi pati kulit pisang Ambon dan ubi jalar ungu terhadap pertumbuhan Lactobacillus acidophilus dan Escherichia coli, yang bertujuan untuk mengetahui apakah potensi prebiotik kombinasi kedua pati lebih baik dibanding pati tunggalnya. Pertumbuhan bakteri uji diamati dengan mengukur selisih nilai serapan pada panjang gelombang 600 nm (OD600) setelah biakan ditambahkan pati selama 24 jam serta menhitung nilai Indeks Prebiotik (Prebiotic Index/PI). Hasil penelitian menunjukkan bahwa kombinasi pati 1: 1 menunjukkan sinergi yang positif dalam meningkatkan aktivitas prebiotik dibandingkan dengan pati tunggal. Nilai PI kombinasi adalah sebesar 1,796 sedangkan kulit pisang Ambon adalah 1,03 dan ubi jalar ungu adalah 0,04. Temuan ini mengindikasikan bahwa kombinasi pati kulit pisang Ambon dan ubi jalar ungu berpotensi untuk dikembangkan sebagai suplemen prebiotik dari bahan baku alami.
Kata Kunci: Indeks prebiotik, Lactobacillus acidophilus, Escherichia coli, ubi jalar ungu, kulit pisang ambon
References
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[18] P. Jaiturong et al., “Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang,” Heliyon, vol. 6, no. 12, p. e05789, 2020, [Online]. Available: https://doi.org/10.1016/j.heliyon.2020.e05789.
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[21] H. Yong, X. Wang, J. Sun, Y. Fang, J. Liu, and C. Jin, “Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China,” Int. J. Biol. Macromol., vol. 120, pp. 1632–1638, 2018, doi: https://doi.org/10.1016/j.ijbiomac.2018.09.182.
[22] L. Zhang, L. Zhao, X. Bian, K. Guo, L. Zhou, and C. Wei, “Characterization and comparative study of starches from seven purple sweet potatoes,” Food Hydrocoll., vol. 80, pp. 168–176, 2018, doi: https://doi.org/10.1016/j.foodhyd.2018.02.006.
[23] P. T. B. Trung, L. B. B. Ngoc, P. N. Hoa, N. N. T. Tien, and P. Van Hung, “Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties,” Int. J. Biol. Macromol., vol. 105, pp. 1071–1078, 2017, doi: https://doi.org/10.1016/j.ijbiomac.2017.07.131.
[1] L. K. Sarao and M. Arora, “Probiotics, prebiotics, and microencapsulation: A review,” Crit. Rev. Food Sci. Nutr., vol. 57, no. 2, pp. 344–371, Jan. 2017, doi: 10.1080/10408398.2014.887055.
[2] G. Olveira and I. González-Molero, “An update on probiotics, prebiotics and symbiotics in clinical nutrition.,” Endocrinol. y Nutr. organo la Soc. Esp. Endocrinol. y Nutr., vol. 63, no. 9, pp. 482–494, Nov. 2016, doi: 10.1016/j.endonu.2016.07.006.
[3] R. Gyawali, N. Nwamaioha, R. Fiagbor, T. Zimmerman, R. Newman, and S. Ibrahim, “The Role of Prebiotics in Disease Prevention and Health Promotion,” 2019, pp. 151–167.
[4] B. Rusdi and U. Yuniarni, “Prebiotic Activity of Ambon Banana (Musa acuminata (AAA Group)‘Ambon’) Peel Starch Against Lactobacillus. acidophilus and Escherichia coli In Vitro,” FITOFARMAKA J. Ilm. Farm., vol. 13, no. 2, pp. 97–104, 2024.
[5] B. Rusdi, R. Ariyani, and U. Yuniarni, “The Effect of Prebiotic Starch and Pectin from Ambon Banana Peel (musa acuminata aaa) on the Growth of Skin Microbiota Bacteria In Vitro,” Pharmacol. Clin. Pharm. Res., vol. 8, no. 2, pp. 130–137, 2023, doi: 10.15416/pcpr.v8i3.49261.
[6] T. M. R. de Albuquerque, M. Magnani, M. D. S. Lima, L. R. C. Castellano, and E. L. de Souza, “Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro.,” J. Food Sci., vol. 86, no. 8, pp. 3707–3719, Aug. 2021, doi: 10.1111/1750-3841.15852.
[7] I. Y. Trinita, B. Rusdi, and U. Yuniarni, “Aktivitas Prebiotik Pati Ubi Jalar Ungu (Ipomoea batatas L. Lam) dan Kulit Pisang Ambon (Musa acuminata AAA) terhadap Lactobacillus acidophilus dan Escherichia coli Secara In Vitro,” Bandung Conf. Ser. Pharm., vol. 4, no. 2, pp. 898–905, 2024, [Online]. Available: https://doi.org/10.29313/bcsp.v4i2.15050.
[8] A. I. N. Tari, C. B. Handayani, and S. Hartati, “Sinbiotik Ekstrak Ubi Ungu dan Probiotik Lokal pada Yogurt: Kesehatan Pencernaan, Hematologi, dan Sistem Imun,” agriTECH, vol. 40, no. 4, pp. 312–321, 2021.
[9] I. Irhami, C. Anwar, and M. Kemalawaty, “Karakterisasi Sifat Fisikokimia Pati Ubi Jalar dengan Mengkaji Jenis Varietas Dan Lama Pengeringan,” J. Teknol. Pertan., vol. 20, no. 1, pp. 33–44, 2019.
[10] J. Huebner, R. L. Wehling, A. Parkhurst, and R. W. Hutkins, “Effect of processing conditions on the prebiotic activity of commercial prebiotics,” Int. Dairy J., vol. 18, no. 3, pp. 287–293, 2008, doi: https://doi.org/10.1016/j.idairyj.2007.08.013.
[11] S. Di Lodovico et al., “Prebiotic Combinations Effects on the Colonization of Staphylococcal Skin Strains.,” Microorganisms, vol. 9, no. 1, Dec. 2020, doi: 10.3390/microorganisms9010037.
[12] Y. Yuliansar, R. Ridwan, and H. Hermawati, “Karakterisasi pati ubi jalar putih, orange, dan ungu,” J. Saintis, vol. 1, no. 2, pp. 1–13, 2020.
[13] M. A. Solihin, S. R. P. Sitorus, A. Sutandi, and W. Widiatmaka, “Karakteristik lahan dan kualitas kemanisan ubi jalar Cilembu,” J. Pengelolaan Sumberd. Alam dan Lingkung. (Journal Nat. Resour. Environ. Manag., vol. 7, no. 3, pp. 251–259, 2017.
[14] P. Mira, P. Yeh, and B. G. Hall, “Estimating microbial population data from optical density,” PLoS One, vol. 17, no. 10, p. e0276040, Oct. 2022, [Online]. Available: https://doi.org/10.1371/journal.pone.0276040.
[15] X. Nochebuena-Pelcastre et al., “Development of a low pollution medium for the cultivation of lactic acid bacteria,” Heliyon, vol. 9, no. 12, Dec. 2023, doi: 10.1016/j.heliyon.2023.e22609.
[16] O. E. Carreón-Rodríguez, G. Gosset, A. Escalante, and F. Bolívar, “Glucose Transport in Escherichia coli: From Basics to Transport Engineering,” Microorganisms, vol. 11, no. 6. 2023, doi: 10.3390/microorganisms11061588.
[17] Z. Li, K. Guo, L. Lin, W. He, L. Zhang, and C. Wei, “Comparison of Physicochemical Properties of Starches from Flesh and Peel of Green Banana Fruit.,” Molecules, vol. 23, no. 9, Sep. 2018, doi: 10.3390/molecules23092312.
[18] P. Jaiturong et al., “Physicochemical and prebiotic properties of resistant starch from Musa sapientum Linn., ABB group, cv. Kluai Namwa Luang,” Heliyon, vol. 6, no. 12, p. e05789, 2020, [Online]. Available: https://doi.org/10.1016/j.heliyon.2020.e05789.
[19] Y. P. Silva, A. Bernardi, and R. L. Frozza, “The Role of Short-Chain Fatty Acids From Gut Microbiota in Gut-Brain Communication,” Front. Endocrinol. (Lausanne)., vol. 11, no. January, pp. 1–14, 2020, doi: 10.3389/fendo.2020.00025.
[20] B. U. Metzler-Zebeli et al., “Resistant starch reduces large intestinal pH and promotes fecal lactobacilli and bifidobacteria in pigs,” Animal, vol. 13, no. 1, pp. 64–73, 2019, doi: https://doi.org/10.1017/S1751731118001003.
[21] H. Yong, X. Wang, J. Sun, Y. Fang, J. Liu, and C. Jin, “Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China,” Int. J. Biol. Macromol., vol. 120, pp. 1632–1638, 2018, doi: https://doi.org/10.1016/j.ijbiomac.2018.09.182.
[22] L. Zhang, L. Zhao, X. Bian, K. Guo, L. Zhou, and C. Wei, “Characterization and comparative study of starches from seven purple sweet potatoes,” Food Hydrocoll., vol. 80, pp. 168–176, 2018, doi: https://doi.org/10.1016/j.foodhyd.2018.02.006.
[23] P. T. B. Trung, L. B. B. Ngoc, P. N. Hoa, N. N. T. Tien, and P. Van Hung, “Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties,” Int. J. Biol. Macromol., vol. 105, pp. 1071–1078, 2017, doi: https://doi.org/10.1016/j.ijbiomac.2017.07.131.
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