Artikel Ilmiah : B1A022183 a.n. SHAFA ZAHIRA
| NIM | B1A022183 |
|---|---|
| Namamhs | SHAFA ZAHIRA |
| Judul Artikel | Potensi Bakteri Asam Laktat Asal Susu Asam Alami sebagai Agen Probiotik |
| Abstrak (Bhs. Indonesia) | Bakteri asam laktat (BAL) berperan penting dalam fermentasi produk susu, karena mampu menghasilkan metabolit antimikroba dan menjaga keseimbangan mikrobiota saluran pencernaan. Susu asam alami yang dihasilkan melalui fermentasi spontan oleh BAL endogen merupakan sumber isolat yang berpotensi memiliki sifat probiotik. Berbagai penelitian menunjukkan bahwa BAL dari susu asam alami mampu bertahan pada kondisi saluran pencernaan, menghambat bakteri patogen, serta bersifat non-patogen. Namun, penelitian mengenai BAL yang diisolasi dari susu asam alami hasil fermentasi spontan menggunakan susu sapi pasteurisasi, dengan penambahan gula dan fermentasi dalam wadah kaca steril masih terbatas. Rumusan masalah dalam penelitian ini adalah apakah BAL dapat diisolasi dari susu asam alami, bagaimana karakteristik BAL dari susu asam alami, dan apakah BAL dari susu asam alami memiliki potensi sebagai agen probiotik. Penelitian ini bertujuan untuk mengisolasi bakteri asam laktat dari susu asam alami, mengkarakterisasi BAL dari susu asam alami, dan mengetahui BAL dari susu asam alami yang memiliki potensi sebagai agen probiotik. Penelitian dilakukan menggunakan metode survei dengan analisis deskriptif dan teknik pengambilan sampel secara purposive sampling terhadap susu sapi murni. Tahapan penelitian meliputi pembuatan susu asam alami, analisis kimia dan mikrobiologi sampel susu segar, susu pasteurisasi dan sampel susu asam alami (total asam laktat, pH, dan Total Plate Count), isolasi dan pemurnian BAL, serta karakterisasi makromorfologi, mikromorfologi, sifat biokimia, sifat fisiologis, karakterisasi BAL sebagai kandidat probiotik, dan penilaian kumulatif potensi probiotik. Variabel bebas dalam penelitian ini adalah isolat BAL dari susu asam alami, sedangkan variabel terikatnya adalah identitas dan potensi isolat BAL sebagai agen probiotik. Parameter utama yang diamati meliputi viabilitas BAL pada simulasi pH lambung dan usus manusia, viabilitas BAL pada kondisi garam empedu, aktivitas antimikroba, resistensi terhadap antibiotik, dan sifat hemolitik. Parameter pendukung yang diamati meliputi sifat dinding sel, motilitas sel, aktivitas katalase, pembentukan endospora, kemampuan tumbuh pada berbagai suhu, dan tipe fermentasi. Identifikasi isolat bakteri asam laktat dilakukan secara fenotipik dengan mengacu pada Bergey’s Manual of Determinative Bacteriology. Penentuan isolat BAL yang berpotensi sebagai agen probiotik dilakukan melalui skoring kumulatif dengan parameter karakter probiotik. Hasil penelitian menunjukkan bahwa susu segar memiliki nilai pH 6,53 dan total asam laktat 0,16%, kemudian setelah pasteurisasi nilai pH sedikit menurun menjadi 6,46 dengan total asam laktat meningkat menjadi 0,22%. Setelah fermentasi selama 48 jam, susu asam alami memiliki nilai pH 4,57 dan total asam laktat 0,95%, disertai jumlah BAL sebesar 1,65 × 10⁸ CFU/mL. Sebanyak 10 isolat bakteri asam laktat berhasil diisolasi dari proses fermentasi spontan susu sapi pasteurisasi. Hasil karakterisasi morfologi, biokimia, dan fisiologis mengidentifikasi isolat BAL yang diperoleh diduga sebagai genus Lactobacillus, Lactococcus, dan Streptococcus. Sebanyak enam dari sepuluh isolat BAL hasil isolasi asal susu asam alami memenuhi kriteria potensi sebagai probiotik, dengan isolat LSA03, LSA10, dan LSA11 menunjukkan potensi tertinggi berdasarkan persentase potensi probiotik kumulatif sebesar 88,88%. |
| Abtrak (Bhs. Inggris) | Lactic acid bacteria (LAB) have an important role in the fermentation of dairy products, as they are capable of producing antimicrobial metabolites and maintaining the balance of the gut microbiota. Naturally fermented milk produced through spontaneous fermentation by endogenous LAB is a source of isolates with potential probiotic properties. Various studies have shown that LAB from spontaneously fermented milk are able to survive in the gastrointestinal conditions, inhibit pathogenic bacteria, and are non-pathogenic. However, research into BAL isolated from naturally fermented sour milk produced by spontaneous fermentation using pasteurised cow’s milk, with the addition of sugar and fermentation in sterile containers, remains limited. The research questions in this study are can LAB be isolated from naturally fermented milk, what are the characteristics of LAB from naturally fermented milk, and do LAB from naturally fermented milk have potential as probiotic agents. This study aims to isolate LAB from naturally fermented milk, characterise LAB from naturally fermented milk, and identify which LAB from naturally fermented milk that have potential as probiotic agents. The study was conducted using a survey method with descriptive analysis and purposive sampling techniques on pure cow’s milk. The research stages included the production of naturally fermented milk, chemical and microbiological analysis of pasteurised and naturally fermented milk samples (total lactic acid, pH, and Total Plate Count), the isolation and purification of LAB, as well as the characterisation of morphology, biochemical, physiological, the characterisation of LAB as a candidate probiotic, and a cumulative assessment of probiotic potential. The independent variable in this study was the LAB isolate from naturally fermented milk, whilst the dependent variable was the identity and potential of the LAB isolate as a probiotic agent. The primary parameters observed included BAL viability in simulations of human gastrointestinal, BAL viability under bile salt conditions, antimicrobial activity, antibiotic resistance, and hemolytic properties. The secondary parameters observed included cell wall properties, cell motility, catalase activity, endospore formation, growth at various temperatures, and fermentation types. The identification of LAB isolates was carried out phenotypically with reference to Bergey’s Manual of Determinative Bacteriology. The determination of LAB isolates with potential as probiotic agents was carried out through cumulative scoring based on probiotic characteristics. The results of the study show that fresh milk has a pH of 6.53 and a total lactic acid content of 0.16 %, following pasteurisation, the pH decreases slightly to 6.46, whilst the total lactic acid content increases to 0.22%. Following 48 hours of spontaneous fermentation, the naturally fermented milk had a pH of 4.57 and a total lactic acid content of 0.95%, accompanied by a LAB count of 1.65 × 10⁸ CFU/mL. A total of 10 LAB isolates were successfully isolated from the natural fermentation process of pasteurised cow’s milk. The results of morphological, biochemical and physiological characterisation identified the LAB isolates obtained as belonging to the genera Lactobacillus, Lactococcus and Streptococcus. Six out of ten BAL isolates derived from naturally fermented milk met the criteria for probiotic potential, with isolates LSA03, LSA10, and LSA11 showing the highest potential based on a cumulative probiotic potential percentage of 88.88%. |
| Kata kunci | bakteri asam laktat, fermentasi spontan, probiotik, susu asam alami |
| Pembimbing 1 | Dra. Dyah Fitri Kusharyati, M.P. |
| Pembimbing 2 | Dr. Sri Martina Wiraswati, S.P., M.Si |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 78 |
| Tgl. Entri | 2026-08-21 11:06:53.23579 |