iii POTENSI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI NIRA
AREN DALAM MENGHAMBAT PERTUMBUHAN BAKTERI PATOGEN ASAL PANGAN
ABSTRAK
Nira diketahui mengandung gula dan komponen nutrisi lain yang baik bagi pertumbuhan mikroorganisme, salah satunya bakteri asam laktat. Tujuan dari penelitian ini adalah untuk mendapatkan isolat bakteri asam laktat potensial dari nira aren yang mampu menghambat pertumbuhan bakteri patogen asal pangan dan memenuhi syarat lain sebagai probiotik. Pada berbagai interval waktu fermentasi (0, 12, 24, 36 dan 48 jam) nira aren, didapatkan isolat bakteri asam laktat yang tumbuh pada media de mann Rogosa agar (MRSA) + CaCO3 1%. Masing-masing isolat diuji kemampuannya menghambat bakteri patogen asal pangan (Salmonella typhi, Staphylococcus aureus dan Escherichia coli) pada media Mueller Hinton Agar (MHA) dengan metode difusi cakram. Isolat yang potensial diuji kemampuannya bertahan pada suasana saluran pencernaan seperti pada pH lambung (2.0), pH usus (7.2), garam empedu (0.5%ox gall) dan mampu membentuk biofilm pada permukaan padat stainless steel pada media MRSA. Hasil isolasi bakteri asam laktat asal nira aren didapat 16 isolat yang tumbuh pada media MRSA + CaCO31% dan didominasi oleh bakteri heterofermentatif. Hanya ada 6 isolat (MF5, MF10, MF11, MF13, MF14 dan MF15) potensial yang mampu menghambat pertumbuhan bakteri patogen asal pangan dan mampu memproduksi senyawa antimikroba selain asam-asam organik. Dari 6 isolat BAL potensial didapat 5 isolat yang mampu bertahan pada suasana saluran pencernaan dan mampu menempel pada permukaan padat stainless steel yaitu MF5, MF10, MF11, MF14 dan MF15, sedangkan isolat MF13 tidak mampu bertahan pada suasana garam empedu. Namun, ada dua isolat BAL paling potensial dari semua parameter uji yaitu MF11dan MF14.
Kata Kunci: Antimikroba, Bakteri Asam Laktat, Probiotik
iv POTENCY of LACTIC ACID BACTERIA ISOLATED of PALM JUICE in
INHIBITING PATHOGENIC BACTERIA in FOOD
ABSTRACT
Nira contain sugar and other nutritional components that are good for the growth of microorganisms, one of which lactic acid bacteria. The purpose of this study was to obtain lactic acid bacteria isolates potential of palm juice that could inhibit the growth of pathogenic bacteria of food origin and included in the candidate probiotics. Fermentation at various time intervals (0, 12, 24, 36 and 48 hours) palm juice, obtained LAB isolates were grown on media de mann rogosa agar (MRSA) + 1% CaCO3. Each of LAB isolates tested for their ability to inhibit
pathogenic bacteria origin of food (Salmonella typhi, Staphylococcus aureus and
Escherichia coli) on media Mueller Hinton Agar (MHA) with disc diffusion method. Isolates potential was inhibited pathogenic bacteria origin of food tested for its ability to survive in the atmosphere of the gastrointestinal tract such as gastric pH (2.0), intestinal pH (7.2), bile salts (0.5% ox gall) and capable of forming a biofilm on the surface of solid stainless steel on media MRSA ,origin isolated palm juice obtained 16 isolates of Lactic acid bacteria are grown on media MRSA CaCO3+ 1% and is dominated by heterofermentatif bacteria. There
were only 6 isolates (MF5, MF10, MF11, MF13, MF14 and MF15) capable
potentially inhibited the growth of pathogenic bacteria of food origin and isolates were also able to produce antimicrobial compounds other than organic acids. Only 5 out of 6 isolates that were able to survive in the atmosphere of the gastrointestinal tract and is able to form a biofilm on the surface of solid stainless steel namely MF5, MF10, MF11, MF14and MF15, while isolates MF13are not able
to survive in an atmosphere of bile salts that are removed from the isolates candidates probiotics From all of isolates, there were two the most potentially isolates as a probiotic candidate namely MF14and MF11.
Keywords: Lactic Acid Bacteria, Probiotics, Antimicrobial
