CD Skripsi
Isolasi, Karakterisasi Dan Uji Aktivitas Antibakteri Bakteri Asam Laktat (Bal) Kandidat Probiotik Dari Terasi Tradisional Di Pekanbaru
ABSTRACT
Terasi is one of the fermented product of shrimp or fish which is often used as food seasoning by the people. Terasi is also a source of Lactic Acid Bacteria (LAB) which has the potential as a culture for probiotic starters. Probiotics are dietary supplements containing live microbes that profitable to their hosts. This study aimed to characterize probiotic lactic acid bacteria isolated from traditional terasi in Pekanbaru. LAB isolation from terasi was done by pour plate method using selective medium, MRSA (Man Rogosa Sharpe Agar). All morphological, physiological and biochemical characteristics were observed. A total of 7 isolates were obtained from the isolation process. All of LAB isolates are rod (Basil) positive Gram bacteria, negative catalase, non-motile and capable to fermenting glucose. In the probiotic test, seven isolates was able to grow at a temperature of 37 ℃ and 45 ℃, pH 2 and 3, and salt levels of 4% and 6.5%. Then 7 isolates of LAB were tested for antibacterial activity against Escherichia coli FNCC 0091 and Staphylococcus aureus FNCC 0047 using wells method on MHA (Muller Hinton Agar) medium. From the results of antibacterial activity test, all 7 isolates are not capable to inhibit Escherichia coli FNCC 0091. 2 isolates of LAB (S3PP7 and S3PP12) obtained from antibacterial test, were capable to produced inhibitory zones against Staphylococcus aureus FNCC 0047 of 3.71 mm and 3.73 mm, respectively.
Keywords: Characterization, isolation, lactic acid bacteria, probiotic, terasi.
Tidak tersedia versi lain