Artikel Ilmiah : P2BA11018 a.n. DARSONO, S.T
| NIM | P2BA11018 |
|---|---|
| Namamhs | DARSONO, S.T |
| Judul Artikel | DINAMIKA POPULASI MIKROBA PADA FERMENTASI PLIEK U DAN KEMAMPUANNYA DALAM MENGHAMBAT BAKTERI PATOGEN |
| Abstrak (Bhs. Indonesia) | Penelitian ini bertujuan untuk mengevaluasi dinamika populasi mikroba dan kemampuan ekstrak dalam menghambat bakteri patogen. Kelapa sebagai substrat dan mikroba indigenous fermentasi tahap I, didatangkan dari desa Pangah, kabupaten Aceh Jaya, Nangroe Aceh Darussalam. Fermentasi tahap II dilakukan di Laboratorium Mikrobiologi Universitas Jenderal Soedirman, Purwokerto. Kelapa dikukur dan difermentasi selama 9 hari sehingga dihasilkan pliek u. Selama proses fermentasi pengamatan suhu dan pH substrat dilakukan setiap hari, dan dilakukan pengujian proksimat substrat (protein, lemak, air, abu, serat kasar dan karbohidrat by difference). Pengamatan mikrobiologi dilakukan meliputi penentuan total bakteri, jamur, khamir dan BAL. Identifikasi mikroba ditekankan pada BAL dengan identifikasi cepat menggunakan API 50 CH dan API 50 CHL. Pliek u di ekstraksi menggunakan pelarut khlororoform dan etanol 96% dengan perbandingan 2:1. Ekstrak yang diperoleh di uji asam lauratnya dan di uji aktivitas antibakteri menggunakan kertas cakram. Pengujian antibakteri menggunakan metode eksperimental Rancangan Acak Lengkap (RAL) Faktorial. Faktor pertama adalah zona hambat dan bakteri uji yaitu Escherichia coli dan Staphyloccocus aureus. Faktor ke dua adalah 5 perlakuan dengan konsentrasi ekstrak 0 µg.ml-1, 5 µg.ml-1, 10 µg.ml-1, 15 µg.ml-1, 20 µg.ml-1, 25 µg.ml-1 dan hari fermentasi. Parameter zona hambat terhadap konsentrasi ekstrak, waktu fermentasi dan bakteri uji dianalisis menggunakan ANOVA. Hasil pengukuran suhu, pH, protein, lemak, air, abu, serat kasar dan karbohidrat dengan analisis deskriptif. Hasil identifikasi cepat API 50 CHL menunjukkan bahwa BAL yang berperan pada fermentasi pliek u adalah isolat (A) Leuconostoc mesenteroides ssp cremoris, isolat (B); Lactobacillus lindneri, isolat (C), Pediococcus damnosus, isolat (D); Lactobacillus delbrueckii ssp delbrueckii dan isolat (E); Lactobacillus acidophilus 3. Pada fermentasi hari ke-5 nilai pH terendah yaitu 4,56, suhu tertinggi 35oC dan jumlah total BAL 1,24 x 108 cfu.g-1. Analisa proksimat substrat menunjukkan protein tertinggi pada fermentasi hari ke-5 yaitu 33,71%, kadar lemak tertinggi pada fermentasi hari ke-2 yaitu 24,38%, kadar air tertinggi pada fermentasi hari ke-1 yaitu; 15,31%, kadar abu tertinggi pada fermentasi hari ke-5 yaitu; 6,18%, kadar serat kasar terendah pada fermentasi hari ke-9 yaitu; 10,54%, kadar karbohidrat terendah pada fermentasi hari ke-5 yaitu; 22,51% dan kadar asam laurat antara 48,36-53,14%. Hasil analisis sidik ragam terhadap zona hambat pada bakteri E.coli dan S.aureus dengan konsentrasi ekstrak dan waktu fermentasi menunjukkan pengaruh yang nyata. Hasil ekstrak pliek u mempunyai spektrum antibakteri yang luas karena mampu menghambat bakteri E.coli dan S.aureus. Zona hambat tertinggi pada konsentrasi 25 µg.ml-1 (6,75 mm ± 4,72) dan fermentasi hari ke-8 (9,2 mm ± 4,72). Hal ini menunjukkan bahwa perlakuan konsentrasi ekstrak, waktu fermentasi dan bakteri uji dapat mempengaruhi zona hambat. Penelitian ini membuktikan bahwa bakteri BAL pada fermentasi pliek u, konsentrasi ekstrak, waktu fermentasi dan jenis bakteri uji mempengaruhi zona hambat. |
| Abtrak (Bhs. Inggris) | This research was purposed to evaluate the population dynamics of microbes and the ability to inhibit pathogenic bacteria. The coconut as a substrate and indegenous microbes which acted at stage I fermentation, were brought in from Pangah village, Aceh Jaya district, Nanggroe Aceh Darussalam. Stage II fermentation was carried out in the Microbiology Laboratory of the University of Jenderal Soedirman, Purwokerto. Coconut was gratered and fermented for 9 days to produce pliek u. Observation of substrate temperature, pH and substrate proximate analysis (protein, fat, water, ash, crude fiber and carbohydrates by difference) were conducted daily. Microbiological analysis was to determine the total bacteria, fungi, yeast and LAB. BAL identification used the rapid identification test using API 50 CH and API 50 CHL. Solvent extraction of Pliek u using khloroform and 96% ethanol at a ratio of 2:1 produced extract which indicated lauric acid product and antibacterial activity. The research used experimental methods with Completely Randomized Design in factorial pattern. The first factor was tested bacteria namely Escherichia coli and Staphylococcus aureus. The second factor was 5 treatments with different concentrations of the extract i.e. 0, 5, 10, 15, 20, 25 µg.ml-1 respectively, and length of fermentation. Parameters measured was analysed using ANOVA which included diameter of inhibition zone against fermentation extract at various concentration, fermentation time and tested bacteria. Result of examination toward temperature, pH, protein, fat, water, ash, crude fiber and carbohydrates was analyzed discriptively. The results of the rapid identification of API 50 CHL indicated that (A), Leuconostoc mesenteroides ssp cremoris, (B), Lactobacillus lindneri, (C), Pediococcus damnosus, isolat (D), Lactobacillus delbrueckii ssp delbrueckii and (E), Lactobacillus acidophilus 3 were roled in the fermentation. On the 5th day of fermentation the lowest pH was 4.56, the highest temperature was 35 oC and the total number of LAB was 1.24 x 108 cfu.g-1. Proximate analysis indicated the highest protein fermentation on the 5th day was 33.71%, The highest fat content was 24.38% on the 2nd day of fermentation, the highest water content on day 1 fermentation was 15.31%, the highest ash content on the 5th day of fermentation was 6.18%, the lowest crude fiber content on the 9th day of fermentation, was: 10,54%, the lowest carbohydrate levels on the 5th day of fermentation was 22.51% and lauric acid levels was between 48.36 to 53.14%. Analysis of variance of inhibition zone developed in fermentation extract to E.coli and S.aureus indicated that extract concentrations and fermentation time had significant effect. Results showed that pliek u extract has a broad spectrum antibacteria indicated by the inhibition to the growth of E.coli and S.aureus. The largest inhibition zone was developed at a concentration of 25 mg.ml-1 (6.75 ± 4.72 mm) and at the 8th day fermentation (9.2 ± 4.72 mm). This study proved that the LAB bacterial, extract concentration, fermentation time of pliek u fermentation had affected the growth of tested bacteria. |
| Kata kunci | Dinamika, pliek u, zona hambat, asam laurat, bakteri patogen |
| Pembimbing 1 | Prof. Drs. Agus Irianto, M.Sc, Ph.D |
| Pembimbing 2 | Dr. Hendro Pramono, M.S |
| Pembimbing 3 | |
| Tahun | 2015 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2015-02-27 16:26:27.75938 |