CD Skripsi

Karakterisasi Bakteriosin Produksi Bakteri Asam Laktat Lokal Dan Uji Efektifitas Biopreservatif Terhadap Kualitas Mikrobiologi Bahan Pangan

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Bacteriocin is a protein substance, with small molecular weight and has
antimicrobial activity. This study aimed to characterize bacteriocin from local
Lactic Acid Bacteria (LAB) on several variations of pH, temperature, and
biopreservative effectivity test of bacteriocin on meat from the aspect of
microbiological quality. JN6, JN3, MGS1, PSG2, SR7, and PSG8 isolates showed
high bacteriocin production which was tested by a well diffusion method with
calculation of clear zone diameter formed by inhibitory activity against
Staphyllococcus aureus FNCC 0047. From six isolates, JN6 showed the highest
bacteriocin production with a clear zone diameter of 37,91 mm and the lowest was
in MGS1 25,80 mm. The best bacteriocin activity was found at pH 5, and at
temperature of 68oC for 20 minutes. Reaching to 100oC, bacteriociene activity
was stable and could potentially be used as biopreservative.. The application test
of bacteriocin as a biopreservative agent in meat using Total Plate Count (TPC)
method showed a decrease in the number of bacteria for 24 hours at refrigerator
temperature (4oC) compared to control.
Key words : Lactic Acid Bacteria, Bacteriocin, Biopreservative, Staphyllococcus
aureus FNCC 0047.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

03 04. 118 (0078)

Penerbit

Pekanbaru : Universitas Riau – FMIPA – Biologi., 2018

Deskripsi Fisik

xiii. 36. hlm.: ill: 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

03 04. 118 (0078)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

BIOLOGI

Info Detail Spesifik

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Pernyataan Tanggungjawab

Asmawati

Versi lain/terkait

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