Seleksi dan Optimasi Proses Produksi Bakteriosin dari Lactobacillus sp
| dc.contributor | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian Jl. Tentara Pelajar 12 A Bogor. | en-US |
| dc.creator | Usmiati, Sri | |
| dc.creator | Marwati, Tri | |
| dc.date | 2019-02-14 | |
| dc.date.accessioned | 2019-10-09T09:43:48Z | |
| dc.date.available | 2019-10-09T09:43:48Z | |
| dc.description | Bakteriosin sebagai agen biopreservatif sangat potensial digunakan untuk mengendalikan beberapa bakteri kontaminan pada daging dan produk daging, tetapi secara komersial ketersediaanya masih sedikit dan harganya sangat mahal, padahal koleksi bakteri asam laktat (BAL) sebagai produsernya di Indonesia tersedia cukup banyak. Oleh karena itu perlu dilakukan penelitian untuk mendapatkan bakteri calon penghasil bakteriosin yang potensial dari beberapa isolat bakteri Lactobacillus sp. yang mampu menekan pertumbuhan Escherichia coli, Salmonella thypimurium, dan Listeria monocytogenes, serta kondisi optimum proses produksi bakteriosin. Penelitian dilakukan dengan dua tahap yaitu pemilihan isolat dan optimasi proses produksi bakteriosin. Pemilihan isolat meliputi kegiatan: pertama yaitu aktivasi isolat dan penghitungan jumlah koloni. Parameter yang diamati adalah visualisasi adanya kekeruhan pada media cair nutrien broth serta jumlah koloni isolat yang telah aktif. Kedua merupakan kegiatan produksi bakteriosin dan aktivitas penghambatan. Parameter pengamatan adalah didapatkannya bakteriosin dari isolat terpi lih dan hasi l uj i terhadap bakteri E.coli , S. thypimurium, dan L.monocytogenes. Ketiga adalah mencari kurva dan fase pertumbuhan isolat terpilih. Parameter yang diamati yaitu nilai pH, optical density (OD) kultur pada media MRS dan nilai log dari jumlah koloni isolat terpilih yang diplot ke dalam bentuk kurva sigmoid (S). Hasil penelitian menunjukkan bahwa isolat yang paling potensial sebagai calon produser bakteriosin adalah SCG 1223. Kondisi optimum produksi bakteriosin yang memiliki daya hambat representatif adalah pH 5, suhu 33,5 oC selama 9 jam inkubasi dengan penghambatan terhadap S.thypimurium sebesar 638,803 mm2/ml, E.coli sebesar 623,264 mm2/ml dan L.monocytogenes sebesar 509,434 mm2/ml.Selection And Optimation Of Process Of Bacteriocin Production From Lactobacillus sp,Bacteriocin as biopreservative agent was potential to suppress some contaminant bacteria on meat and meat products, but commercial availability still limited and costly. On the other hand, the availability of lactic acid bacteria collection as a source of bacteriocin producer in Indonesia is abundant and cheap. For this reason, bacteriocin from some potential Lactic Acid Bacteria (LAB) need to be produced to suppress contaminant bacteria on meat and meat products. The objectives of research were to select bacteria as bacteriocin producer from some isolate Lactobacillus sp which suppress growth of Escherichia coli, Salmonella thypimurium, dan Listeria monocytog enes, and to optimize the process of bacteriocin production. The research was done by two steps activities, i.e. potential isolate selection and optimization of bacteriocin production process. Isolate selection activity included: firstly, isolate activation and counted number of colony. The parameters were visualization of turbidity the liquid nutrient broth and number of colonies isolate activated. Secondly, step to produce bacteriocin and its inhibition. The parameters were bacteriocin production of selected isolate and result of its inhibition on E.coli, Suhypimurium. dan Limonocytogenes, Thirdly, activity to obtain the curve and growth phase of selected isolate. The parameters of observation were pH, optical density (00) of culture on MRS media and log number of selected isolate colony which has been plotted on sigmoid curve (S). Result of research showed that isolate which was selected as bacteriocin producer was SCG 1223. The optimum condition for bacteriocin production which was optimum in inhibition were pH 5, temperature 33.5°C for 9 hours incubation which has inhibition on S.thypimurium 638.803 mm2/ml, E.coli 623.264 mm2/ml and L.monocytogenes 509.434 mm2/ml, | en-US |
| dc.format | application/pdf | |
| dc.identifier | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10035 | |
| dc.identifier | 10.21082/jpasca.v4n1.2007.27-37 | |
| dc.identifier.uri | http://124.81.126.59/handle/123456789/8036 | |
| dc.language | eng | |
| dc.publisher | Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian | en-US |
| dc.relation | http://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/10035/8303 | |
| dc.rights | Copyright (c) 2019 Jurnal Penelitian Pascapanen Pertanian | en-US |
| dc.rights | http://creativecommons.org/licenses/by-sa/4.0 | en-US |
| dc.source | Jurnal Penelitian Pascapanen Pertanian; Vol 4, No 1 (2007): Jurnal Penelitian Pascapanen Pertanian; 27-37 | en-US |
| dc.source | 2541-4054 | |
| dc.source | 0216-1192 | |
| dc.subject | optimasi; produksi; bakteriosin; biopreservatif; Lactobacillus sp; optimation; production; bacteriocin; biopreservative; Lactobacillus sp. | en-US |
| dc.title | Seleksi dan Optimasi Proses Produksi Bakteriosin dari Lactobacillus sp | en-US |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article | en-US |