ABSTRACT

Probiotics according to WHO constitutes a live microorganism that provide benefits for health. Red Guava has the compotiton of the nutrients that are good enough and doesn’t contain fat as well as intolerant. Sucrose is carbohydrate that easily broken into glucose. At low temperature metabolism of bacteriais slow. This study aims to determine the effect of sucrose and storage at low temperature on growth and storability of Lactobacillus acidophilus on red guava medium. This research was an experimental laboratory, the sample were divided into four groups, ie. Groups of sucrose 0%, 4%, 7%, and 10%. All of groups were added 107 CFU/ml Lactobacillus acidophilus and kept at a temperature 80C, then the number of colonies of Lactobacillus acidophilus were calculated using TPC (Total Plate Count) method every 24 hours until the amount of colonies less than 107 colonies. The results show there is a significant influence acquisition sucrose to growth of bacteria on Guava Red Medium with p < 0,04. And the best concentration is 10%. It is because sucrose is the energy source for the growth of Lactobacillus, the higher sucrose concentrations makes it higher.

Keyword : Sucrose; Lactobacillus acidophilus; Red Guava Medium; Temperature