EFEKTIVITAS PEMBERIAN MINUMAN FERMENTASI BERBAHAN DASAR NIRA SIWALAN (Borassus flabellifer Linn) DENGAN SUSU SAPI TERHADAP PERTUMBUHAN BAKTERI Escherchia coli PATOGEN

Abstrak

The palm sap (Borassus flabellifer Linn) can be processed into the
fermentated beverages (probiotics) which are expected to maintain than
indigestion. The palm sap contain the sucrose sugar that is required for the
growth media of the commensal bacteria that is allegedly found in the palm sap of
Lactobacillus sp. This study aims to prove the administration of the fermentated
palm sap with cow's milk can inhibit the growth of bacteria of the pathogenic
Escherichia coli.
The research method used the pure experiment and with the control pre
test and post test design. The commensal bacteria would be identified and isolated
were Lactobacillus sp. The palm sap was mixed with the pasteurised cow's milk
with the concentration palm sap (sap : milk) 9:1, 7:3, 5:5, 3:7, 1:9, and then it
were fermented for 48 hours at a temperature of -4 ° C. The pathogenic bacteria
which be used was the bacterium of Escherichia coli serotype O146. The
examination used the method of the dilution test. The results of the study proved
that the administration of the fermented beverages base of the palm sap with
cow's milk can inhibited the growth of bacteria of the pathogenic Escherichia coli.
Keywords: The fermentated palm sap, Lactobacillus sp, Escherichia coli serotype
O146.