Eksplorasi Bakteri Asam Laktat dengan Aktivitas Antibakteri dari Urutan sebagai Kandidat Probiotik
DOI:
https://doi.org/10.26630/jak.v12i1.3838Keywords:
Urutan, Lactic Acid Bacteria, Antibacterial Activity, ProbioticAbstract
Lactic Acid Bacteria (LAB) species grow naturally during the fermentation process of Urutans. This research aims to isolate LAB from Urutan and study its ability to inhibit pathogenic bacteria. According to FAO/WHO, antagonistic activity against enteric pathogenic microbes is one of the criteria for probiotic products. The research was conducted with an exploratory method at the Microbiology Laboratory of the Faculty of Medicine, Udayana University, from February to June 2020. The research samples were five Urutans from Urutan traders in Baturiti District, Tabanan-Bali. LAB was isolated using MRS agar media supplemented with 1% CaCO3. LAB suspects were further confirmed by catalase test and Gram staining. The results showed 326 isolates confirmed as LAB colonies with the characteristics of acidifying growth media, catalase-negative, and Gram-positive rods and cocci. Antibacterial activity test on isolates confirmed as LAB showed that 29 isolates inhibited Escherichia coli and 46 isolates inhibited Staphylococcus aureus. A total of 158 other isolates inhibited the growth of E.coli, and S. aureus, and 93 isolates showed no inhibitory activity on both. 158 LAB isolates that inhibit E.coli and S.aureus could be further studied and developed as probiotic candidates.References
Aloysius, A., Ulfa, A., Situmorang, A. K. F., Harmileni, H., & Fachrial, E. (2019). Aktivitas Antimikroba Bakteri Asam Laktat yang Diisolasi Dari Makanan Tradisional Fermentasi Khas Batak “Naniura.†BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan), 6(1), 8.
Antara,dkk.,2002.Identification And Succession Of Lactic Acid Bacteria During Fermentation Of Urutan A Balinese Indigenous Fermented Sausage.World Journal of Mycrobiology & Biotechnology 18:255-265
Arsy, D. A. F. (2022). Aktivitas Antibakteri Isolat Bakteri Asam Laktat Dari Fermentasi Nanas (Ananas Comosus (L) Merr.) Terhadap Escherichia Coli dan Staphylococcus Aureus. Universitas Islam Negeri Maulana Malik Ibrahim.
Aryanta,I W. R. 2013. Microbiology and Processing of Traditional Foods in Bali,Indonesia. Mikrobiologi Pangan dan Pakan. Denpasar: Udayana University Press
Corry, Janet E.L.,G.D.W. Curtis, dan Rosamund M. Baird. 2003. Handbook of Culture Media for Food Microbiology. Volume 37: 511-513
Djide MN dan Wahyudin E. 2008. Isolasi Bakteri Asam Laktat dari Air Susu Ibu, dan Potensinya dalam Penurunan Kadar Kolesterol Secara In Vitro. Majalah farmasi dan Farmakologi; 12(3):73-78.
Dwijastuti, N. M. S., Sujaya, I. N., & Fatmawati, N. N. D. (2021). Isolation and Identification of Bacteriocin-Producing Lactic Acid Bacteria from Urutan, Balinese Traditional Fermented sausage. Metamorfosa: Journal of Biological Sciences, 8(1), 81.
Emmawati, Aswita, dkk., 2015.Karakterisasi Isolat bakteri Asam Laktat Dari Mandai yang Berpotensi sebagai Probiotik. Agritech,Vo.35,No.2
FAO/WHO. 2002. Guidelines for the evaluation of probiotics in food. Report of Joint FAO/WHO Working Group on drafting Guidelines for the evaluation of probiotics in food. London Ontario, Canada.
Hamidah, M. N., Rianingsih, L., & Romadhon. (2019). Aktivitas Antibakteri Isolat Bakteri Asam Laktat Dari Peda Dengan Jenis Ikan Berbeda Terhadap E. Coli Dan S. Aureus. Jurnal Ilmu Dan Teknologi Perikanan, 1(2), 11–21.
Hammes,Walter P. dan Christian Hertel. 2009.Genus I.Lactobacillus. In: Paul De Vos,dkk. Bergey’s Manual of Systematic Bacteriology Second Edition Volume Three The Firmicutes.Bergey’s Manual Trust
Holzaphel,Wilhelm H.,Charles MAP Franz,Wolfgang Ludwig dan Leon MT Dicks.2009.Genus III. Pediococcus. In: Paul De Vos,dkk. Bergey’s Manual of Systematic Bacteriology Second Edition Volume Three The Firmicutes.Bergey’s Manual Trust
Kechagia,Maria, Dimitrios Basoulis, Stavroula Konstantopoulou, Dimitra Dimitriadi, Konstantina Gyftopoulou, Nikoletta Skarmoutsou, dan Eleni M. Fakiri. 2013. Health Benefits of Probiotics: A Review. Nutrition ISRN Vol.2013
Kurnia, M., Amir, H., & Handayani, D. (2020). Isolasi Dan Identifikasi Bakteri Asam Laktat Dari Makanan Tradisional Suku Rejang Di Provinsi Bengkulu: “Lemeaâ€. Jurnal Pendidikan Dan Ilmu Kimia, 4(1), 25–32.
Panjaitan,Raini.2018.Potensi Prebiotik Isolat Bakteri Asam Laktat asal Tempe dan Tape.Sekolah Pascasarjana Institut Pertanian Bogor (Tesis).
Rachmawati, I., Suranto, & Setyaningsih, R. (2005). Uji Antibakteri Bakteri Asam Laktat asal Asinan Sawi terhadap Bakteri Patogen. Bioteknologi, 2(2).
Reiner, Karen. 2016. Catalase Test Protocol.American society for Microbiology
Romadhon,Subagiyo dan Sebastian Margino.2012.Isolasi dan Karakterisasi Bakteri Asam Laktat dari Usus Udang Penghasil Bakteriosin sebagai Agen Antibakteria pada Produk-produk Hasil Perikanan.Jurnal Saintek Perikanan Vol.8 No.1
Sari, Rohmah Anita, Risa Nofiani, dan Puji Ardiningsih. 2012. Karakterisasi Bakteri Asam Laktat Genus Leuconostoc Dari Pekasam Ale-Ale Hasil Formulasi Skala Laboratorium. Jurnal Kimia Khatulistiwa volume 1 (1), halaman 14-20
Sari,Novi Permata, Rafika Sari dan Eka Kartika Untari.2018.Antibacterial Activity Test of Bacteriocin from Lactobaillus brevis, Lactobacillus casei and Lactobacillus plantarum Against Gram Positive Pathogenic Bacteria. Journal of Tropical Biodiversity and Biotechnology Vol.3 85-91
Subagiyo, dkk. 2016.Metode Sederhana dan Cepat untuk Skrining Bakteri Asam Laktat Penghasil Bakteriosin (Antimicrobial peptide) dari Intestinum Ikan dan Udang. Buletin Oseanografi Marina Vol 5 No 2 :97 – 100
Sumardani, N. L. G., Putri, B. R. T., & Putra Wibawa, D. A. A. P. (2020). “Urutan†Daging Babi Fermentasi Produksi Program Pengembangan Kewirausahaan Fakultas Peternakan Universitas Udayana.
Sumual, A. M., & Tallei, T. E. (2019). Uji Antibakteri Dari Bakteri Asam Laktat Hasil Fermentasi Selada Romain (Lactuca sativa var. longifolia Lam.) (Vol. 8).
Todar,Kenneth.2012.Todar’s Online Textbook of Bacteriology:Lactic Acid Bacteria. www.textbookof bacteriology.net, diakses tanggal 3/7/2019
Yang,En, Lihua Fan, Yueming Jiang, Craig Doucette, dan Sherry Fillmore.Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Islated From Cheeses and Yogurts.AMB Express 2012, 2:48
Yulinas, Lili Warly dan Edi Mirwandhono. 2014. Toward Probiotict Product from Meat Through Isolation and Identification Lactic Acid Bacteria as Probiotic Culture Stater.International Journal on Advanced Sciene Engineering Information Technology Vol. 4 No. 2 ISSN: 2088-5334
Downloads
Published
Issue
Section
License
Jurnal Analisis Kesehatan is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Based on a work at https://ejurnal.poltekkes-tjk.ac.id/index.php/JANALISKES.
