ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT ASAL IKAN FERMENTASI BUDU SUMATRA BARAT TERHADAP SIFAT-SIFAT PROBIOTIK
Keywords:
bakteri patogen, garam empedu, isolat BAL
Abstract
Penelitian ini diawali dengan mengisolasi BAL dari ikan budu, setelah itu dilakukan pengujian BAL sebagai kandidat probiotik dan karakterisasi isolat BAL. Penelitian ini menggunakan metode deskriptif di laboratorium dengan 6 tahap penelitian yaitu: 1) Isolasi BAL dari ikan budu; 2) Pengujian kemampuan isolat pada pH rendah (pH 2); 3) Pengujian kemampuan isolat pada garam empedu (0.3%); 4) Pengujian kemampuan daya hambat isolat terhadap bakteri patogen (Escherichia coli, Staphylococcus aureus dan Salmonella entteritidis); 5. Hasil penelitian diperoleh 5 isolat BAL dari 3 sumber yaitu ikan budu asal Kab. Padang Pariaman. Setelah diuji kemampuan isolat sebagai probiotik, semua isolat dapat dijadikan kandidat probiotik, namun isolat A22 yang diisolasi dari ikan budu asal Kab.Padang Pariaman menunjukkan hasil yang baik, isolat A mampu hidup pada pH 2 inkubasi 3 jam sebesar 20.65% dan pada 5 jam 19,92%; pada garam empedu 0.3% inkubasi 3 jam sebesar 89.45% dan pada 5 jam 92,34%; dan daya hambat terhadap bakteri patogen Escherichia coli adalah 2.59 mm, Staphylococcus aureus adalah 3.71 mm, Salmonella entteritidis adalah 3.65 mm; dan memiliki Sifat-sifat Probiotik.
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Chou, L.-S., & Weimer, B. (1999). Isolation and characterization of acid-and bile-tolerant isolates from strains of Lactobacillus acidophilus. Journal of Dairy Science, 82(1), 23–31.
Fuller, R. (1992). History and development of probiotics. In Probiotics (pp. 1–8). Springer.
Harnentis, H., Marlida, Y., Nur, Y. S., Wizna, W., Santi, M. A., Septiani, N., Adzitey, F., & Huda, N. (2020). Novel probiotic lactic acid bacteria isolated from indigenous fermented foods from West Sumatera, Indonesia. Veterinary World, 13(9), 1922.
Jacobsen, C. N., Rosenfeldt Nielsen, V., Hayford, A. E., Møller, P. L., Michaelsen, K. F., Paerregaard, A., Sandstrom, B., Tvede, M., & Jakobsen, M. (1999). Screening of probiotic activities of forty-seven strains of Lactobacillus spp. by in vitro techniques and evaluation of the colonization ability of five selected strains in humans. Applied and Environmental Microbiology, 65(11), 4949–4956.
Khanifah, K. (2012). Uji potensi probiotik Lactobacillus plantarum yang diisolasi dari usus halus itik mojosari (Anas plathyrinchos) secara in vitro. Universitas Islam Negeri Maulana Malik Ibrahim.
Kim, N.-J., & Ji, G.-E. (2006). Modulatory activity of Bifidobacterium sp. BGN4 cell fractions on immune cells. Journal of Microbiology and Biotechnology, 16(4), 584–589.
Maslami, V., Marlida, Y., Mirnawati, J., Nur, Y. S., Adzitey, F., & Huda, N. (2018). A review on potential of glutamate producing lactic acid bacteria of West Sumatera’s fermented food origin, as feed additive for broiler chicken. J Worlds Poult Res, 8, 120–126.
Nurnaafi, A., & Setyaningsih, I. (2015). Potensi probiotik bakteri asam laktat asal bekasam ikan nila. Jurnal Teknologi Dan Industri Pangan, 26(1), 109–114.
Ochsner, T. L. (2006). Oral hygiene habits and bacterial populations: A comparison of Lactobacillus and Streptococcus bacteria. Saint Martin’s University Biology Journal, 1(1), 138–153.
Oozeer, R., Leplingard, A., Mater, D. D. G., Mogenet, A., Michelin, R., Seksek, I., Marteau, P., Doré, J., Bresson, J.-L., & Corthier, G. (2006). Survival of Lactobacillus casei in the human digestive tract after consumption of fermented milk. Applied and Environmental Microbiology, 72(8), 5615–5617.
Putri, E. B. P., & Anggraini, R. (2021). ANALISIS KADAR AKTIVITAS ANTIOKSIDAN, KADAR BESI, DAN pH PADA YOGURT SUSU KAMBING DENGAN PENAMBAHAN SARI KURMA (Phoenix dactylifera). Jurnal Teknologi Pangan Dan Gizi, 20(1), 45–51.
Rany, M. N. (2020). KARAKTERISTIK BAKTERI ASAM LAKTAT ASAL IKAN FERMENTASI TRADISIONAL (TUKAI) DI KOTA PADANG SUMATERA BARAT. Universitas Andalas.
Reddy, A. R., Chaitanya, K. V., & Vivekanandan, M. (2004). Drought-induced responses of photosynthesis and antioxidant metabolism in higher plants. Journal of Plant Physiology, 161(11), 1189–1202.
Rizal, S., Erna, M., Nurainy, F., & Tambunan, A. R. (2016). Karakteristik probiotik minuman fermentasi laktat sari buah nanas dengan variasi jenis bakteri asam laktat. Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry), 18(01), 63–71.
Saputri, M., Rossi, E., & Pato, U. (2017). Aktivitas Antimikroba Isolat Bakteri Asam Laktat dari Kulit Ari Kacang Kedelai terhadap Escherichia Coli dan Staphylococcus Aureus. Riau University.
Soleha, T. U. (2015). Uji kepekaan terhadap antibiotik. Juke Unila, 5(9), 119–123.
Vesterlund, S., Paltta, J., Lauková, A., Karp, M., & Ouwehand, A. C. (2004). Rapid screening method for the detection of antimicrobial substances. Journal of Microbiological Methods, 57(1), 23–31.
Wina, E. (2005). The technology of utilizing microorganism in feed to improve ruminant productivity in Indonesia: A review. Indonesian Bulletin of Animal and Veterinary Sciences, 15(4), 173–186.
YUSRA, Y., AZIMA, F., NOVELINA, N., & PERIADNADI, P. (2014). Characterization of antimicrobial bacteriocin produced by Bacillus cereus SS28 isolates from budu, a traditionally fermented fish product of west Sumatera. Microbiology Indonesia, 8(1), 4.
Published
2022-06-29
How to Cite
Susalam, M., Marlida, Y., Harnentis, H., & Jamsari, J. (2022). ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT ASAL IKAN FERMENTASI BUDU SUMATRA BARAT TERHADAP SIFAT-SIFAT PROBIOTIK. PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP), 9, 592-600. Retrieved from https://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/1654
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