PENGARUH PENAMBAHAN BERBAGAI JENIS SUSU TERHADAP KADAR ASAM LAKTAT PADA PEMBUATAN SUSU PREBIOTIK UBI JALAR (Ipomoea batatas L) OLEH BAKTERI Lactobacillus bulgaricus MENGGUNAKAN AUTOKLAF (The Effect of Additional Types of Milk to Lactic Acid Levels in The Making for Prebiotic Milk Sweet Potato by Lactobacillus bulgaricus Using The Autoclave)

Development of sweet potato processing (Ipomoea batatas L) as a food ingredient is now more rapidly one of which is processed as prebiotic milk that has high nutritional value as done in this research. This research aims to examine the effect of milk addition on lactic acid levels in prebiotic milk of sweet potato. Prebiotic filtrates sweet potatoes obtained by means of sweet potatoes steamed and crushed using a blender which then given the addition of 5% of sucrose. There are 3 treatments of milk addition to 3 types of sweet potato prebiotics (purple sweet potato, white sweet potato and yellow sweet potato) is without adding milk, the addition of sweetened condensed milk and the addition of full cream milk to each type of sweet potato. Prebiotic sweet potato milk is sterilized on autoclave using 121 ° C for 15 minutes. An autoclave is a tool used to sterilize various materials and devices in the microbiological world using pressurized steam. Observations made in this research is the measurement of lactic acid levels affected by Lactobacillus bulgaricus bacteria on 9 variables produced. Prebiotic purple sweet potato milk is superior prebiotic milk with higher lactic acid content than prebiotic milk of white and yellow sweet potatoes. Variable 2 is purple sweet potato prebiotic milk with the addition of sweetened condensed milk is the optimum variable which has the highest lactic acid content that is equal to 0,023%. Keywords : Autoclave, Lactat Acid, Lactobacillus bulgaricus, Prebiotic Milk Sweet Potat