Glucomannan Potential of Banana Corms (Musa paradisiaca) as Prebiotics
Glucomannan Potential of Banana Corms (Musa paradisiaca) as Prebiotics
Nurul Fajrih1,2, Komang Gede Wiryawan1*, Sumiati1 and Suraya Kaffi Syahpura3
ABSTRACT
This study aims to extract and isolate glucomannan from banana corm and evaluate its potential as a prebiotic in vitro. Extraction activities were carried out by maceration with a ratio of 1: 10, namely 200 g of banana corm flour and 2 liters of aquadest by chromatographic column elution using ethanol as the mobile phase and diaion as the stationary phase. Further tested to determine the content of glucomannan in the extract. The extract was tested as carbon source for lactic acid bacteria (L. plantarum and L. rhamnosus) and pathogenic bacteria (E. coli and Salmonella). Bacterial growth Media using control media without sugar sources, MRS + glucose media, and MRS + banana corm extract (BCE) media. Based on the results of the study, BCE contains glucomannan by 33.59% with a yield of 14.15%, and in vitro test results show that BCE is only able to be fermented by the lactic acid bacteria but not by pathogens. In addition, BCE can be utilized as a source of carbon for the growth of lactic acid bacteria characterized by the growth of L. plantarum and L. rhamnosus which continues to increase the number of cells until the incubation period of 48 hours each amounted to 8.107 log CFU/ml and 7.771 Log CFU / ml while in pathogenic bacteria there is no growth. Based on this result, it can be concluded that BCE can be used as a prebiotic.
Keywords | Glucomannan, Prebiotics, Polysaccharides, Banana corms, LAB
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November 2023
Vol. 11, Iss. 11, pp. 1757-1910
