Efek Suhu dan Masa Simpan Terhadap Aktivitas Antimikroba Susu Fermentasi dengan Lactobacillus casei

Cut Afria Mirdalisa, Yusdar Zakaria, Nurliana Nurliana

Abstract


ABSTRAK. Susu fermentasi merupakan susu hasil pengasaman melalui aktivitas bakteri asam laktat yang menyebabkan perubahan kimia, sensorik dan mikrobiologi dalam produk susu fermentasi. Lactobacillus casei merupakan bakteri yang mampu menghasilkan senyawa organik dan hydrogen peroksida yang bersifat antibakteri. Senyawa antibakteri ini adalah senyawa kimiawi atau biologis yang dapat menghambat pertumbuhan dan aktivitas bakteri patogen yang dapat merusak kualitas susu fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama penyimpanan terhadap kualitas susu fermentasi dengan Lactobacillus casei. Suhu dan lama penyimpanan pada susu fermentasi Lactobacillus casei pengaruh sangat nyata (P<0,01) dan dapat menekan pertumbuhan terhadap bakteri E.coli dan Staphylococcus aureus. Aktivitas antimikroba susu fermentasi Lactobacillus casei pada suhu penyimpanan 5⁰C dengan lama penyimpanan 30 hari dapat menekan pertumbuhan bakteri Staphylococcus aureus. 

 

(Effects of temperature and storage time on the antimicrobial activity fermented milk with Lactobacillus casei) 

ABSTRACT. Fermented milk is milk acidification results through the activity of lactic acid bacteria that causes chemical changes, sensory and microbiological in fermented milk products. Lactobacillus casei is a bacteria that can produce organic compounds and hydrogen peroxide which is antibacterial. The antibacterial compound is a chemical or biological compound that can inhibit the growth and activity of pathogenic bacteria that can damage the quality of fermented milk. The study has been conducted to determine the effect of temperature and storage time on the quality of fermented milk with Lactobacillus casei. the temperature and duration of storage time of fermented milk with Lactobacillus casei highly significant (P <0.01) affected and can suppress the growth of bacteria E.coli and Staphylococcus aureus. The antimicrobial activity of Lactobacillus casei fermented milk at the storage temperature of 5⁰C with a storage time of 30 days can suppress the growth of Staphylococcus aureus.


Keywords


susu fermentasi, Lactobacillus casei, aktivitas antimikroba susu fermentasi,fermented milk, antimicrobial activity of fermented milk

Full Text:

PDF

References


Abdelbasset, M., Djamila, K., 2008. Antimicrobial activity of autochthonous lactic acid bacteria isolated from Algerian traditional fermented milk “Raïb”. Afr J Biotechnol 7:2908-2914.

Ardiansyah, 2005. Daun Beluntas Sebagai Bahan Antibakteri dan Antioksidan. Artikel Iptek-Bidang Biologi, Pangan, dan Kesehatan.

Bonev, B., Hooper, J., Parisot, J., 2008. Principles of assessing bacterial susceptibility to antibiotics using the agar diffusion method. J. Antimicrob. Chemother. 61 : 1295-1301.

Bottazzi., 1983. Other fermented dairy products. In: Biotechnology. Fifth volume. REHM H.J. and G. REED (Eds.). G. Reed (vol. ed.). Verlag Chemie. Florida, Basel.

Coconier, M., Levin, V., Lorrot, M., Servin, A.L., 2000. Antagonistic activity of Lactobacillus acidophilus LB against Intracellular Salmonella enterica serovar typhimurium infecting human. J. Appl. Environmental. Microbiology. 65 (3): 1152-1157.

Han-Seung, J. L., Pestka, Z., Ustunol, Z., 2000. Viability of Bifidobacterium lactis in commercial dairy products during refrigerated storage. Journal of Food Protection 63 :327-331.

Heikkila, M.P., Saris, P.E., 2003. Inhibition of Staphylococcus aureus by the commensal bacteria of human milk. J Appl Microbiol 95, 471-478.

Haynes, I.N., Playne, M.J., 2002. Survival of Probiotic Culture in Low-fat Ice Cream.Aust.J.Dairy Tech. 57: 3-7.

Iqbal, M 2007. Isolasi Bakteri Asam Laktat (BAL) Penghasil Antimikroba. (http:/mochammadiqbal.wordpress.com.[2 Mei 2008].

Jay, J. M., 2000. Modern Food Microbiology. Chapman and Hall Book., New York.

Jawetz, 2001. Mikrobiologi Kedokteran. Salemba Medika, Jakarta.

Nurdin, Z., 2014. Kajian Karakteristik Yogurt Dengan Berbagai Jenis Susu Selama Penyimpanan Beku. Skripsi. Fakultas Pertanian. Universitas Syiah Kuala.

Katzung, B.G., 2007. Basic & Clinical Pharmacology. Tenth Edition. United States., Lange Medical Publications.

Pan, X.,Chen, F.,Wu, T.,Tang, H., dan Zhao, Z., 2009. The Acid Bile Tolerance and Antimicrobial Property of Lactobacillus acidophilus IN. Food Control. J. 20 : 598-602.

Pelczar, M.J., Chan, E.C.S., 2008. Dasar-dasar mikrobiologi. Jilid ke-1. Penerjemah Hadioetomo, R.S., Imas, T., Tjitrosomo, S.S., Angka, S.L., Jakarta: UI Press. Terjemahan dari: Elements of Microbiology.

Saufani, I.A., 2009. Korelasi Berbagai Level Prebiotik Ubi Jalar Kuning (Ipomea batatas L.) dan Probiotik Lactobacillus casei pada Pembuatan Susu Fermentasi Sinbiotik. Seminar Nasional Teknologi Peternakan dan Veteriner.

Sugitha, I., 2011. Isolat Bakteri Asam Laktat Susu Kuda Liar Sebagai Starter Dadih.

Suskovic, J., Kos, B., Beganovic, J., Pavunc, A.L., Habjanic, K., Matosic, K., 2010. Antimicrobial Activity-The Most Important Property of Probiotic and Starter Lactic acid Bacteria. Food Technology Biotechnology, vol. 48. No.3 : 296-307.

Vesterlund, S., dan Ouwehand, A.C., 2004. Antimicrobial Compounds From Lactic Acid Bacteria. New York.

Yurliasni, 2010. Aktivitas Antimikroba Khamir Asal Dadih (susu kerbau fermentasi) Terhadap Beberapa Bakteri Patogen. Agripet Vol.11 No.1:19-24.

Zakaria, Y., 2003. Pengaruh Total Solid dan Lama Penyimpanan terhadap Kulaitas Yogur. Agripet Vol. 4 No.1:1-5.




DOI: https://doi.org/10.17969/agripet.v16i1.3639

Refbacks

  • There are currently no refbacks.


Copyright (c) 2016 Jurnal Agripet

License URL: http://www.jurnal.unsyiah.ac.id/agripet/about/submissions#copyrightNotice


Creative Commons LicenseISSN: 1411-4623E-ISSN: 2460-4534
Copyright© 2000-2020 | ISSN: 1411-4623 | EISSN: 2460-4534 
Jurnal Agripet is licensed under a Creative Commons Attribution 4.0 International License.

 

Published by: 
Animal Husbandry DepartmentThe Faculty of Agriculture, Syiah Kuala University 
associated with Animal Scientist's Society of Indonesia (HILPI)
Jl. Tgk. Hasan Krueng Kalee No. 3, Kopelma Darussalam,
Banda Aceh, 23111, Indonesia.
Phone: +62-81383736633
Email: samadi177@unsyiah.ac.id & info.agripet@gmail.com


Online Submissions & Guidelines Editorial Policies | Contact Statistics Indexing | Citations