CD Skripsi
Isolasi Bakteri Asam Laktat (Bal) Dari Daging Ayam Broiler Dan Aktivitas Penghambatannya Terhadap Staphylococcus Aureus Fncc 0047 Dan Escherichia Coli Fncc 0051
Chicken meat is a food that is very easily damaged by pathogenic bacteria, so it is necessary to have alternatives to keep it from damage. Some strains of Lactic Acid Bacteria (LAB) are known to be effective against pathogen. This study aimed to isolate LAB from broiler chicken meat and test the inhibitory activity against Staphylococcus aureus FNCC 0047 and Escherichia coli FNCC 0051. Isolation LAB using MRSA medium+BCP 0.01%. The obtained LAB was then characterized. Antimicrobial activity of LAB against Staphylococcus aureus FNCC 0047 and Escherichia coli FNCC 0051 followed the method of well diffusion. The total population LAB in the samples with MRSA medium pH (5.5) ranged from 4.5 x 109 to 2.3 x 1010 CFU/g. The highest population was found in sample from the Pasar Pagi 2.3 x 1010 CFU/g while the lowest was in Pasar Selasa 4.5 x 109 CFU/g. There where 14 LAB obtained. LAB had the highest inhibitory activity against S. aureus FNCC 0047 including APC 5 (11.09 mm) and the lowest APP 2 (8.15 mm). The highest inhibition against E. coli FNCC 0051 including APC 5 (11.69 mm) and the lowest APP 2 (8.05 mm). Antimicrobial activity of LAB based on middle value (median) test against S. aureus FNCC 0047 consisted of 3 groups, which were high criteria of 21.43%, moderate 50%, and low 28.57%, while the E. coli FNCC 0051 consisted of 3 groups, which were high criteria of 28.57%, moderate 50% and low 21.43%. Keywords: Broiler chicken meat, Lactic Acid Bacteria, Staphylococcus aureus FNCC 0047, Escherichia coli FNCC 0051
Tidak tersedia versi lain