Comparison of Influence Trypsin on The Total Colony Number of Lactobacillus sp on The Cow Milk and Soy Milk Medium Eka Noneng Nawangsih, Ana Mariana,Teja Koswara
Faculty of Medicine, Universitas Jenderal Achmad Yani
Abstract
Soy milk has high carbohydrate levels, so soy milk can be used as an alternative medium for the growth of Lactobacillus sp. In addition, in vivo, to be able to play an optimal role, Lactobacillus sp. must be able to survive the influence of enzymes in the digestive tract, including the trypsin enzyme. This research is an experimental laboratory that aims to compare the effect of trypsin addition on the number of Lactobacillus spp colonies using the TPC (Total Plate Count) method on soy milk and cow milk media. There are four treatment groups namely soy milk and cow milk with and without the addition of trypsin enzymes, each with 3 repetitions. Calculation of the number of colonies was carried out at the 36th hour. Data were analyzed statistically using the t-independent test. The results showed that the average number of colonies of Lactobacillus sp. in soy milk is higher than cow milk, with or without the addition of trypsin. Amount of bacterial colony in the medium of soy milk is 2.5 x1018 CFU / ml, while in cow milk 4.5 x 1012 CFU / ml. The percentage average of Lactobacillus sp mortality in soy milk is lower (54.64%) than cow milk (73.04%). There was a significant difference between the percentage of Lactobacillus sp deaths. in the media of soy milk and cow milk with p-value = 0.00 (p <0.05). The conclusion of this study shows that soy milk media is better at growing Lactobacillus sp. and more resistant to trypsin enzymes when compared to cow milk.
