CD Skripsi

Aktivitas Antimikroba Bakteriosin Kasar Bakteri Asam Laktat Dari Dadih Terhadap Staphylococcus Aureus Dan Listeria Monocytogenes

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ABSTRACT

Dadih is one of the foods of West Sumatra, made from milk fermented in bamboo by involving lactic acid bacteria (LAB). Some LAB produces antimicrobial compounds called bacteriocin. The aim of this study was to evaluate the antimicrobial activity of crude bacteriocin from lactic acid bacteria from dadih against Staphylococcus aureus and Listeria monocytogenes. This research used the paper diffusion method to evaluate antimicrobial activity bacteriocin again pathogenic bacteria. The results showed that the crude bacteriocin produced by dadih’s LAB had antimicrobial properties, which was indicated by the presence of a clear zone between 3.77–13.41 mm. The results of this study indicated that bacteriocins generally resisted at temperatures of 30 to 100oC, and pH 5 to 7, with slightly decreased activity at below and above these pH ranges. The highest antimicrobial activity to inhibit the growth of Staphylococcus aureus and Listeria monocytogenes was found in bacteriocins from Streptococcus faecalis subsp. liquefaciens R-55.


Keyword: Dadih, Bacteriocins, Staphylococcus aureus FNCC-15, Listeria monocytogenes FNCC-0156.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0044)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2021

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0044)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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