Potential of tamarind seeds ( Tamarindus indica L.) as prebiotics on the growth of lactic acid bacteria

Abstract

The purpose of this study was to examine the potential of tamarind seeds as a prebiotic by conducting tamarind seeds with a temperature and incubation time. Prebiotic testing was carried out using Lactobacillus casei grown on media with the addition of tamarind seeds. The research used a completely randomized design. The temperature was divided into two levels (60 and 70°C) and the incubation time is divided into three levels (120, 180, and 240 minutes). The treatments were T1 (control), T2 (60°C, 120 minutes), T3 (60°C, 180 minutes), T4 (60°C, 240 minutes), T5 (70°C 120 minutes), T6 (70°C, 180 minutes), and T7 (70°C, 240 minutes). Each experiment was repeated twice. Data were analyzed by analysis of variance, if there was a significant effect then continued with Duncan test. Based on the results of this study: tamarind seeds which were incubated at a temperature of 60°C for 240 minutes increased the number of colonies significantly (P<0.05) compared to the incubation time below, incubation tamarind seeds at 70°C increased the number of bacterial colonies significantly (P<0.05) in all-time ranges, however the optimal time 180 minutes. Tamarind seeds have potential as prebiotics, all the parameters showed the ability of tamarind seeds as a prebiotic.