Vol 6, No 2 (2019) > Articles >

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 Kumalasari

 

Abstract:

Optimasi 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.



Keywords: optimization; yoghurt; Cayratia trifolia L; Lactobacillus bulgaricus; Streptococcus thermophilus; antibacteria; E.coli

Published at: Vol 6, No 2 (2019) pages: 99-106

DOI: 10.7454/psr.v6i2.4459


Access Counter: 2047 views

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.