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Abstract

Bacteriocin is a protein compound with a small molecular weight that has an antibacterial activity. Bacteriocin has been widely applied as a natural food preservative, as it effectively prevents the growth of pathogenic bacteria in foods and beverages. The aim of this research was to know the activity of bacteriocin produced by lactic acid bacteria Lactobacillus plantarum from Ce hun tiau beverages against Escherichia coli and Staphylococcus aureuswith different pH and temperature treatments. In this study, Lactobacillus plantarum bacteria isolated from Ce hun tiau beverages were characterized by Gram staining test. Bacteriocin was extracted from Lactobacillus plantarum bacteria which had been incubated in deMan Rogose Sharpe Broth media. Confirmation test using proteolytic enzyme and bacteriocin activity test with different pH (2, 4, 6, 8, and 10) and temperature (40°, 60°, 80°, 100°, and 121°C) treatments were conducted. The results showed that bacteriocin hadantibacterial activity against Escherichia coli but had no activity against Staphyloccus aureus. The inhibition zone was formed at pH 2 to 6 and at temperature range of 40°C to 121°C.

Bahasa Abstract

Bakteriosin didefinisikan sebagai suatu senyawa protein yang memiliki bobot molekul kecil dan mempunyai aktivitas sebagai antibakteri. Bakteriosin telah banyak diaplikasikan sebagai pengawet alami makanan, karena efektif mencegah pertumbuhan bakteri patogen pada makanan dan minuman. Penelitian ini bertujuan untuk mengoptimalisasi aktivitas bakteriosin yang dihasilkan oleh bakteri asam laktat yaitu Lactobacillus plantarum dari minuman Ce hun tiau dengan uji pH dan pemanasan terhadap bakteri Escherichia coli dan Staphylococcus aureus. Di dalam penelitian ini bakteri Lactobacillus plantarum yang telah diisolasi dari minuman Ce hun tiau dikarakterisasi dengan uji pewarnaan Gram. Kemudian dilanjutkan dengan ekstraksi bakteriosin dari bakteri Lactobacillus plantarum yang telah diinkubasi dalam media deMan Rogose Sharpe Broth. Selanjutnya diuji konfirmasi menggunakan enzim proteolitik dan uji aktivitas pengaruh pH (2, 4, 6, 8, dan 10) dan suhu (40°, 60°, 80°, 100°, dan 121°C) terhadap aktivitas bakteriosin. Hasil penelitian menunjukkan bahwa bakteriosin memiliki aktivitas terhadap Escherichia coli namun tidak memiliki aktivitas terhadap Staphylococcus aureus. Zona hambat terbentuk pada pH 2 sampai 6 dan pada rentang suhu 40°C sampai 121°C.

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