Fermentasi dan Pemanfaatan Produk Kacang Koro Pedang nxn (Canavalia ensiformis L)

Abstract

Jack beans (Canavalia ensiformis L) are legume that rich in protein content. In Indonesia, people seldom use it for daily consumption. The objectives of this research were to optimize the fermentation of jack beans and to analyse microbiological activity through prebiotic activity and also to identify physical of jack beans. Jack beans cut into small pieces, fermented, powdered, physical properties identified by SEM, analyzed resistant starch and microbilogical analysis. Fermentation controlled more than spontaneous fermentation, it’s about 2.55×108 CFU/Unit. Products of fermentation yield resistant starch showed the value is 0.1170 ppm. Resistant starch used as a growth medium for L.casei and Bifidobacterium. Ammount of colony from each bacteria it’s sbout 2.73×107 dan 2.57×107 CFU/Unit. The resistant starch is the source of prebiotics for lactic acid bacteria which proved by the growth of that bacteria.