Update Artikelilmiah: 11124

DEVI NOVITA SARI

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Abstrak (Bhs. Indonesia)

Penelitian bertujuan untuk mengkaji daya antibakteri Salmonella thypimurium ditinjau dari total bakteri asam laktat serta pengaruh aktivitas air (aw) dalam yoghurt terhadap pertumbuhan bakteri. Materi penelitian yang digunakan adalah yoghurt yang terbuat dari susu sapi menggunakan kombinasi lima isolat probiotik yang berbeda yaitu R1 (Yoghurt dengan Lactobacillus plantarum dan Lactobacillus rhamnosus), R2 (Yoghurt dengan Lactobacillus plantarum dan Lactobacillus acidophilus), R3 (Yoghurt dengan Lactobacillus rhamnosus dan Lactobacillus acidophilus), R4 (Yoghurt dengan Lactobacillus plantarum dan Bifidobacterium longum) dan R5 (Yoghurt dengan Lactobacillus rhamnosus dan Bifidobacterium longum), starter yang ditambahkan sebanyak 10 % setiap perlakuan. Metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 4 ulangan. Untuk mengetahui daya antibakteri dilakukan uji kontak dengan menambahkan 1% Salmonella thypimurium pada yoghurt. Hasil penelitian menunjukan berbagai kombinasi isolat probiotik tidak berpengaruh nyata terhadap total bakteri asam laktat (BAL) dan total Salmonella thypimurium tetapi berpengaruh nyata terhadap aktivitas air (aw). Rataan total BAL sebelum uji kontak10,578 ± 0,037 log cfu/ml; setelah uji kontak 10,483 ± 0,072 log cfu/ml; kematian 0,095 ± 0,069 log cfu/ml. Rataan total Salmonella thypimurium sebelum uji kontak 9,461 ± 0,000 log cfu/ml; setelah uji kontak 8,678 ± 0,070 log cfu/ml; kematian 0,784 ± 0,071 log cfu/ml. Rataan aktivitas air (aw) 0,756 ± 0,011. Kesimpulan, setiap kombinasi isolat probiotik memiliki kemampuan sama sebagai daya antibakteri terhadap Salmonella thypimurium  sedangkan nilai aktivitas air mempengaruhi pertumbuhan bakteri didalam yoghurt.

Abtrak (Bhs. Inggris)

The study aims to determine potential bacteria of Salmonella thypimurium observed from total lactic acid bacteria and water activity effects in yoghrut on bacteria growth. Material of research used was yoghurt made from cow’s milk using five different combinations of probiotic isolates, consisted of R1 (Yoghurt with Lactobacillus plantarum and Lactobacillus rhamnosus), R2 (Yoghurt with Lactobacillus plantarum and Lactobacillus acidophilus), R3 (Yoghurt with Lactobacillus rhamnosus and Lactobacillus acidophilus), R4 (Yoghurt with Lactobacillus plantarum and Bifidobacterium longum) and R5 (Yoghurt with Lactobacillus rhamnosus and Bifidobacterium longum),  the number of starter supplemented was 10% in each treatment. Method used in this study was completely randomized design (CRD) and each treatments had four times repetition. To determine the antibacterial activity were given a contact test, where 1% of Salmonella thypimurium would be incorporated into the yoghurt. The result showed that those five different combinations of probiotic isolates in yoghurt were not significant (P>0,05) on total bacteria of lactic acid and total Salmonella thypimurium, however it was significant (P<0,05) on value of water activity. The average of total lactic acid bacteria before contact test 10,578 ± 0,037 log cfu/ml; after contact test 10,483 ± 0,072 log cfu/ml; dying 0,095 ± 0,069 log cfu/ml. The average of  total Salmonella thypimurium before contact test 9,461 ± 0,000 log cfu/ml; after contact test 8,678 ± 0,070 log cfu/ml; dying 0,784 ± 0,071 log cfu/ml. The average of water activity (aw) 0,756 ± 0,011This study concluded that every combination has same capability as potential bacteria on Salmonella thypimurium, while value of water activity affected on bacteria growth in yoghurt.

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