Potensi Antibakterial Bakteri Asam Laktat dari Peda, Jambal Roti, dan Bekasam

https://doi.org/10.22146/jfs.130

Ninoek Indriati(1*), Indriarto P. Danan Setiawan(2), Yulneriwarni Yulneriwarni(3)

(1) Pusat Riset Pengolahan Produk dan Sosial Ekonomi Kelautan dan Perikanan
(2) Fak. Biologi Universitas Nasional Jakarta, Fak. Biologi Universitas Nasional
(3) Fak. Biologi Universitas Nasional Jakarta, Fak. Biologi Universitas Nasional
(*) Corresponding Author

Abstract


Isolation of lactic acid bacteria from fermented fish products, peda, jambal roti and bekasam were carried out. Antibacterial activity of lactic acid bacteria was tested using well diffusion method against Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa and Staphylococcus aureus. Twelve isolates of lactic acid bacteria had been isolated. Results showed that isolate A2 from peda was able to inhibit the growth of the 4 testing bacteria with inhibition zones of 6.7 mm for E. coli; 7.3 mm for P. aeruginosa; 8.3 mm for S. aureus and 10.0 mm for B. cereus. Isolate B5 from jambal roti had inhibition zones 11.6 mm for E. coli; 6.0 mm for P. aeruginosa ; 7.3 mm for S. aureus and 13.3 mm for B. cereus ; while isolate C6 from bekasam had inhibitor zones 7.7 mm for E. coli; 6.0 for P. aeruginosa; 8.0 mm for S. aureus and 9.3 mm for B. cereus.

Keywords


antibacterial, bekasam, jambal roti, lactic acid bacteria, peda

Full Text:

Full Article (PDF)


References

Daeschel, M.A. 1989. Antimicrobial substances of lactic acid bacteria for use of food preservation. Food Technology. 43: 164-166.

Dahiya, S. and M.L. Speck. 1968. Hydrogen peroxida formation by Lactobacilli and its effect on Staphylococcus aureus. J. Dairy Sciense. 51 (10): 15-68.

Davidson, P.M and M.E Parish. 1989. Methods for testing the efficiency of food antimocrobials. J. Foos Technol. 43: 148-155.

De Vuyst, L. And E.J VanDamme. 1994. Bacteriocins of lactic acid bacteria, microbiology, genetics and application. Blackie Academic and Professional. The Alden Press. Oxford: 101-104.

Eckner, K.F. 1992. Bacteriocins and food applications. Diary of Food and Enviromental Sanitation. 4:204-209.

Gilliand, S.E. 1986. Bacterial startet cultures for foods. CRC Press Inc., Boca Raton, Florida: 61-95.

Holzapfel, W.H, R. Geisen, dan V. Schillinger. 1995. Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes. International Journal Food Microbiol. 19: 343-362.

Indriati, N., H.E. Irianto, S. Amini, Sugiyono, U. Rahayu, Sabarudin, Carkipan, E.J. Suarga. 1999. Laporan teknis peningkatan mutu dan keamanan produk fermentasi ikan tradisional melalui penggunaan bakteri asam laktat terseleksi. Pusat Penelitian dan Pengembangan Perikanan, Badan Penelitian dan Pengembangan Perikanan, Jakarta: 111p.

Jeniê, B.S.L. dan S.E. Rini. 1995. Aktivitas antimikrobial dari beberapa spesies Lactobacillus terhadap mikroba patogen dan perusak makanan, Buletin Teknologi dan Industri Makanan. IV: 46-51.

Nester, E.W. 2001. Microbiology, a human perspective. 3rd ed. Mcgraw Hill. New York: 62-69.

Orillo, C.A. and C.S. Pederson. 1968. Lactic acid bacteria fermentation of burong dalang. Apllied Microbiology. 16(11): 1669-1671.

Piard, J.C. and M.I. Desmazeaud. 1991. Inhibiting factors produced by lactic acid bacteria. I. Oxygen metabolites and catabolism endproducts. J. App. Bacteriol. 71: 525-541.

Rahayu, W.P., S. Ma’oen, Suiantari, dan S. Fardiaz. 1992. Teknologi fermentasi produk perikanan. Departemen Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat antar Universitas Pangan dan Gizi Institiut Pertanian Bogor. Bogor. 74 p.

Ray, B and R.A Field. 1992. Antibacterial effectiveness of a pediocin AcH based biopreservative againts spoilage and pathogenic bacteria from vacuum packaged refrigerated meat processings: 38th International Congress of Meat Science and Technology: Clermont-Ferrand, France. 4:731-734.

Schved, F., A. Lalazar, Y. Henis, and B. Juven. 1992. Purification partial characterization on plasmid linkage of pediosin SJ-1, a bacteriocin produced by Pediococcus acidilactici. J. App. Bacteriol. 74: 67-77.

Sudirman, I. 1996. Pemanfaatan bakteri asam laktat penghasil bakteriosin sebagai starter ungggul dan biopreservatif pada makanan. Laporan Penelitian Hibah Bersaing IV/I. Program Pasca Sarjana. Fakultas Kedokteran Hewan. Institut Pertanian Bogor. Bogor: 14-15.

Tanikawa, E. 1985. Marine products in Japan, Koseisha Koseikaku Co. Ltd, Tokyo. 506 p.

Tramer, j. 1966. Inhibitory effect of Lactobacillus acidophillus. Nature. 10: 204-211.

Van Hofsten, B. dan D. Wirahadikusumah. 1972. Presenvation of fish and other protein rich products by lactic acid fermentation. In : Waste recovery by microorganism. W.R. Stanton (Ed.). UNESCO/ICRO Work Study, Kuala Lumpur, Malaysia: 62-72.

Volk, W.A., Dan Wheeler, and F. Margaret. 1993. Mikrobiologi dasar. Jilid 1. Erlangga. Jakarta: 93-233.



DOI: https://doi.org/10.22146/jfs.130

Article Metrics

Abstract views : 3756 | views : 25617

Refbacks

  • There are currently no refbacks.




Copyright (c)



Jurnal Perikanan Universitas Gadjah Mada (print ISSN 0853-6384; online ISSN 2502-5066) is published by Department of Fisheries, Universitas Gadjah Mada in collaboration with Semnaskan UGM (Seminar Nasional Tahunan Hasil Perikanan dan Kelautan) and ISMFR (International Symposium on Marine and Fisheries Research).

 

View My Stats