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.