Vol 5, No 1 (2018) > Articles >

Optimasi Aktivitas Bakteriosin yang Dihasilkan oleh Bakteri Lactobacillus plantarum dari Minuman Ce Hun Tiau

Rafika Sari , Pratiwi Apridamayanti , Melly Octaviani

 

Abstract: Bacteriosin didefinisikan sebagai suatu senyawa protein yang memiliki bobot molekul kecil dan mempunyai aktivitas sebaga antibakteri. Bakteriosin telah banyak diaplikasikan sebagai pengawet alami makanan karena efektif mencegah pertumbuhan bakteri patogen pada makanan dan minuman. penelitian ini bertujuan untuk mengoptimalisasi aktivitas bakteriosin yang dihasilkan oleh bakteri asam laktat yaitu Lactobacillus plantarum dari minuman Ce hun tiau dengan uji pH dan pemanasan terhadap  bakteri Eschericia coli dan Staphylococcus aureus. Di dalam penelitian ini bakteri Lactobacillus plantarum yang telah diisolasi dari minuman Ce hun tiau dikaraketrisasi dengan uji pewarnaan Gram. Kemudian dilanjutkan dengan ekstraksi bakteriosin dari bakteri Lactobacillus plantarum yang telah diinkubasi dalam media deMan Rogose Sharpe Broth. Selanjutnya diuji konfirmasi menggunakan enzim proteolitik dan uji aktivitas pengaruh pH (2, 4, 6, 8, dan 10) dan suhu (400, 600, 800, 1000, dan 1210 C) terhadap aktivitas bakteriosin. Hasil penelitian menunjukkan bahwa bakteriosin memiliki aktivitas terhadap Eschericia coli namun tidak memiliki aktivitas terhadap Staphylococcus aureus. Zona hambat terbentuk pada pH 2 sampai 6 dan pada rentang suhu 400 sampai 1210C. 
Bacteriocin is defined as a protein compound that has a small molecular weight and antibacterial activity. Bacteriocin has been wisely applied as a natural food preservative, as it effectively prevents the growth of pathogenic bacteria in foods and beverages. The aim of this research is to know the activity of bacteriocin produced by lactic acid bacteria that is Lactobacillus plantarum from Ce hun tiau with pH and temperature treatment againts. Eschericia coli and Staphylococcus aureus. In this study, Lactobacillus plantarum bacteria isolated from Ce hun tiau beverages were characterized by Gram staining test. Bacteriocin. Bacteriocin must be extracted from Lactobacillus plantarum bacteria wich has been incubated in deMan Rogose Sharpe Broth media. Confirmation test used proteolytic enzyme and activity test of pH (2, 4, 6, 8, 10) and temperature  (400, 600, 800, 1000, and 1210 C) influence on bacteriocin activity. The result showed that bacteriocin has activity againts Eshcericia coli but has no activity againts Staphylococcus aureus. The inhibition zone is formed at pH 2 to 6 and temperature range of 400C and 1210C. 

Keywords: bakteriosin; Lactobacillus plantarum; aktivitas antibakteri; bacteriocin; Lactobacillus plantarum; antibacterial activity

Published at: Vol 5, No 1 (2018) pages: 1-6

DOI: 10.7454/psr.v5i1.3842


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