Optimasi Komposisi Lactobacillus bulgaricus dan Streptococcus thermophilus pada Yogurt Terfortifikasi Buah Lakum (Cayratia trifolia (L.) Domin) sebagai Antibakteri terhadap Escherichia coli
Ika Ristia Rahman , Nurkhasanah Nurkhasanah , Ika KumalasariOptimasi komposisi Lactobacillus bulgaricus dan Streptococcus thermophilus pada yogurt terfortifikasi buah lakum (Cayratia trifolia (L.) Domin) sebagai antibakteri terhadap Escherichia coli telah dilakukan. Yogurt dibuat dengan memfermentasikan susu bubuk full cream dengan penambahan variasi kultur bakteri L. bulgaricus dan S. thermophilus, serta penambahan ekstrak buah lakum. Proses fermentasi sangat bergantung pada kultur bakteri yang digunakan. Penelitian ini bertujuan untuk mengetahui komposisi optimal bakteri L. bulgaricus dan S. thermophilus pada yogurt terfortifikasi buah lakum sebagai antibakteri pada E. coli. Penelitian dilakukan dengan cara memvariasikan komposisi bakteri L. bulgaricus dan S. thermophilus pada yogurt buah lakum. Analisis terhadap yogurt buah lakum dilakukan dengan pengujian stabilitas keasaman, pH, kadar antosianin dan aktivitas daya hambat terhadap bakteri E.coli. Analisis data dilakukan dengan menggunakan MANOVA (Multivariate Analysis of Variance). Hasil penelitian menunjukan bahwa yogurt buah lakum dengan kombinasi L. bulgaricus dan S. thermophilus 2:1 (v/v) memberikan stabilitas yang baik selama penyimpanan dengan nilai keasaman yang meningkat dan pH yang turun. Kadar antosianin dalam yogurt selama penyimpanan mengalami penurunan dan yogurt plain (tanpa penambahan ekstrak buah lakum) dengan kombinasi L. bulgaricus dan S. thermophilus 2:1 (v/v) memiliki daya hambat terhadap bakteri E. coli dengan nilai yang paling tinggi.
Optimization of composition of Lactobacillus bulgaricus and Streptococcus thermophilus in yoghurt fortified by lakum fruit (Cayratia trifolia (L.) Domin) extract as an antibacterial against Escherichia coli was investigated for the first time in this research. Yoghurt was made by fermenting milk with several compositions of L. bulgaricus and S. thermophilus as starter cultures and also adding lakum fruit extract as an antibacterial against E. coli. The fermentation process was depended on the bacterial culture used. The aim of the research was to determine the optimal composition of L. Bulgaricus and S. thermophilus bacteria in lakum fruit yoghurt as an antibacterial against E. coli. The research was done by making variation of composition of L. bulgaricus and S. thermophilus bacteria culture in lakum fruit yoghurt. Lakum fruit yoghurt was analysed with acidity stability test, pH, anthocyanin level and inhibitory activity against E. coli. The data analysis was done with MANOVA (Multivariate Analysis of Variance). The results showed that lakum fruit yoghurt with composition of L. bulgaricus and S. thermophilus 2:1 (v/v) had a good stability with increased acidity dan decreased pH. The value of anthocyanin in lakum fruit yogurt decreased and plain yoghurt (without lakum fruit extract) with composition of L. bulgaricus and S. thermophilus 2:1 (v/v) gave the highest inhibitory value against E. coli.
Full PDF Download
References:
Akpinar, A., Yerlikaya, A. & Kilic, S. (2011). Antimicrobial activity and antibiotic resistance of Lactobacillus delrubeckii ssp.bulgaricus and Streptococcus termophilus strain isolated from Turkish homemade yoghurts. African Journal of Microbiology Research, 5(6), 675-682
Alokomi, H.L., Skytta, E. & Sarella, M. (2000). Lactic acid permeabilizes Gram negative bacteria by distrupting outer membrane. Applied and Environmental Microbiology, 66: 2001-2005
Andarwulan, N. & Faradilla., R.H.F. (2012). Pewarna Alami Untuk Pangan, (SEAFAST) Center, Institut Pertanian Bogor
Association of Official Analitical Chemist (AOAC). (1995). Official Metods of Analitical Chemist. Vol. IA. AOAC, Inc., Washington
Badan Pengawas Obat dan Makanan (BPOM). (2005). Ketentuan Pokok Pangan Fungsional., PerKa BPOM Nomor HK 00.05.52.0685
Buckle, K.A., Edward, R.A., Fleet, G.H. & Wotton, M. (2007). Ilmu Pangan, diterjemahkan oleh Pornomo, H dan Adiono, Universitas Indonesia Press. Jakarta
Chandan, R.C. & Shahani, K.M. (1993). Yogurt. In: Y. H. Hui. Dairy Science and Technology Handbook. 2. Product Manufacturing, VCH Pub. Inc., USA
Guraya, R., Frank. J.F. & Hasan, A.N. (1998). Effectiveness of salt, pH and diacetyl as inhibitors of Escherichia coli 0157:H7 in dairy foods stored at refrigeration temperatures. Journal of Food Protection, 61: 1098-1102.
Helferich, W. & Westhoff, D. (1980). All About Yogurt, Englewood Cliff, New Jersey
Jung, J., Paik, H.D., Yoon, H.J., Jang, H.J., Jeewanthi, R.K.C., Jee, H.S., Li, X., Lee, N.-K. & Lee, S.K. (2016). Physicochemical characteristics and antioxidant capacity in yogurt fortified with red ginseng extract. Korean Journal for Food Science of Animal Resources, 36(3): 412-420
Jie, L., Xiao-ding, L., Yun, Z., Zheng-dong, Z., Zhi-ya, Q., Meng, L., Shao-hua, Z., Shou, L., Wang, M. & Lu, Q. (2013). Identification and thermal stability of purple-fleshed sweet potato anthocyanins in aqueous solutions with various pH values and fruit juices, Food Chem., 136: 1429-1434
Kumar, D., Gupta, J., Kumar, S., Arya, R., Kumar, T. & Gupta, A. (2012). Pharmacognostic evaluation of Cayratia trifolia (Linn). leaf. Asian Pasific Journal of Topical Biomedecine, 2: 6-10
Mitchel, L.R. & Sandine, W.E. (1984). Associative growth and differential enumeration of S. thermopilus and L. bulgaricus. Journal Food Potection, 47: 245-248
Neliyanti & Idiawati, N. (2014). Ekstraksi dan uji stabilitas zat warna alami dari buah lakum (Cayratia trifolia (L) Domin). J. Kim. Khatulistiwa, 3(2): 86-93
Sah, B.N.P., Vasiljevik, T., McKenchnie, S. & Donkron, O.N. (2016). Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre rich pineapple peel powder during refrigerated storage. LWT Food Science and Technology, 65: 978-986
Sowmya, S., Perumal, P.C., Anusooriya, P., Vidya, B., Pratibha, P., Malarvizhi, D. & Gopalakrihnam, V.K. (2015). Comparative preliminary phytochemical analysis various different parts (stem, leaf and fruit) of Cayratia trifolia (L.). Indo-Am. J. Pharm. Res., 5: 218-23
Standar Nasional Indonesia (SNI). (1992). SNI : Nomor 01-2981-1992 Tentang Yogurt. Jakarta
Susanti, I., Kusumaningtyas, R.W. & Illanigtyas, F. (2007). Uji sifat probiotik bakteri asam laktat sebagai kandidat bahan pangan fungsional. Jurnal Teknologi dan Industri Pangan, 18(2)
Trachoo, N. (2002). Review article: Yogurt: The fermented milk, Songklanakrin J. Sci. Technol., 24(4) Oct-Des
Umela, S. (2017). Variasi konsentrasi starter Lactobacillus bulgaricus dan Streptococcus thermophilus terhadap karakteristik yogurt jagung pulut., Journal of Argitech. Science, 1 (2) Nov
Winarno. F.G., & Winarno, W. (2017). Mikrobioma Usus. Gramedia Pustaka Utama. Jakarta.