Potensi Ekstrak Oligosakarida Ubi Jalar sebagai Prebiotik Bakteri Probiotik Akuakultur

Sweet potatoes contain non digestible oligosaccharides that function as prebiotics. The processing will affect the chemical composition of sweet potato. This study aims to find the best preparation method of sweet potato (Ipomoea batatas) that can produce the highest oligosaccharide extract and test the prebiotic potential of the extract to support the growth of probiotic bacteria SKT-b in vitrohas been shown to act as a probiotic for shrimp. Trial I: testing the preparation method of sweet potato to obtain the best oligosaccharides extract. The treatment consists of three different preparation methods, raw potato flour, raw potato flour steamed, and steamed potato flour. Oligosaccharides from potato flour of each preparation method then extracted and analyzed using High Performance Liquid Chromatography. Potato oligosaccharides extract from best preparation method, dried in freeze dryer and used for later experiments. Trial II: testing the potato oligosaccharides extract as prebiotic in supporting the growth of probiotic bacteria SKT-b (in vitro). This experiment was conducted to determine the combinations of prebiotic dose with inoculants concentrations that result the best growth of bacteria SKT-b. Liquid culture bacteria SKT-b concentrations 107, 108, 109, and 1010 cfu ml-1, were cultured in sterile sea water mixed with prebiotics concentrations 0, 1, 2 and 3 persen v / v. Extract of steamed potato flour content the highest oligosaccharides, and may act as prebiotics to support the growth of probiotic bacteria SKT-b. Prebiotics 3 persen and probiotics SKT-b 1010 cfu ml-1 was the best sinbiotic combination, which shows the highest growth of probiotic bacteria.Keywords: Oligosaccharides, probiotics SKT-b, sinbiotic, sweet potato Jurnal Sains Terapan 3(1): 19-25