AKTIVITAS ANTIMIKROBA ASAM FENIL LAKTAT DARI BAKTERI ASAM LAKTAT ASAL MAKANAN FERMENTASI

AFIFAH RAHMAWATI, . (2024) AKTIVITAS ANTIMIKROBA ASAM FENIL LAKTAT DARI BAKTERI ASAM LAKTAT ASAL MAKANAN FERMENTASI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Asam fenil laktat atau Phenyllactic Acid (PLA) adalah asam organik dengan rumus kimia C9H10O3 yang dapat diproduksi secara kimia maupun alami. Bakteri asam laktat merupakan salah satu sumber alami penghasil asam fenil laktat yang memiliki kelebihan, antara lain dapat menghambat mikroba dengan spektrum yang luas. Penelitian ini bertujuan mengetahui aktivitas antimikroba asam fenil laktat terhadap bakteri dan kapang kontaminan. Tahapan penelitian ini terdiri penapisan isolat penghasil asam fenil laktat, identifikasi molekuler dengan analisis gen 16s rRNA, dan uji aktivitas antimikroba terhadap Escherichia coli, Staphylococcus aureus, Aspergillus niger, dan Rhizopus stolonifer. Sebanyak 18 isolat BAL asal fermentasi timun dan tempe gembus mampu menghasilkan asam fenil laktat dan menunjukkan aktivitas antibakteri terhadap Escherichia coli dengan kisaran diameter zona hambat 0,31 ± 0,04 mm sampai 2,91 ± 0,59 mm. Identitas isolat BAL FT8 memiliki kekerabatan terdekat dengan Lactiplantibacillus argentoratensis sedangkan isolat FT5 dan TG2 menunjukkan kekerabatan terdekat dengan Lactiplantibacillus plantarum, dengan nilai query cover dan persentase identitas yang diperoleh sebesar 100%. Aktivitas antimikroba isolat FT8, FT5, dan TG2 menunjukkan kemampuan hambat dengan kisaran diameter hambat 2,34 ± 0,53 – 3,25 ± 0,65 mm terhadap Escherichia coli, 2,52 ± 0,19 – 3,14 ± 0,19 mm terhadap Staphylococcus aureus, dan persentase hambat 10,79 ± 0,17% – 13,49 ± 0,54% terhadap Aspergillus niger, 10,42 ± 3,53% – 15,90 ± 1,02% terhadap Rhizopus stolonifer. Aktivitas antimikroba asam fenil laktat dari BAL memiliki potensi untuk diaplikasikan pada produk pangan sebagai senyawa biopreservasi yang aman. Phenyllactic Acid (PLA) is an organic acid with the chemical formula C9H10O3 which can be produced chemically or naturally. Lactic acid bacteria (LAB) is one of the natural sources of PLA production which has advantages, including being able to inhibit microbes with a broad spectrum. This study aims to determine the antimicrobial activity of PLA against bacterial and mold contaminants. The stages of this research consisted of screening isolates producing PLA, molecular identification using 16s rRNA gene analysis, and testing antimicrobial activity against Escherichia coli, Staphylococcus aureus, Aspergillus niger, and Rhizopus stolonifer. A total of 18 LAB isolates from fermented cucumber and tempeh gembus were able to produce PLA and showed antibacterial activity against Escherichia coli with an inhibition zone diameter range of 0,31 ± 0,04 mm to 2,91 ± 0,59 mm. The identity of isolate FT8 was closest related to Lactiplantibacillus argentoratensis while isolates FT5 and TG2 showed the closest relationship to Lactiplantibacillus plantarum, with the query cover value and identity percentage obtained at 100%. The antimicrobial activity of isolates FT8, FT5, and TG2 showed inhibitory ability with an inhibitory diameter range of 2,34 ± 0,53 – 3,25 ± 0,65 mm against Escherichia coli, 2,52 ± 0,19 – 3,14 ± 0,19 mm against Staphylococcus aureus, and inhibitory percentage 10,79 ± 0,17% – 13,49 ± 0,54% against Aspergillus niger, 10,42 ± 3,53% – 15,90 ± 1,02% against Rhizopus stolonifer. The antimicrobial activity of PLA from LAB has potential to be applied on food products as a safe biopreservation compound.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dr. Tri Handayani Kurniati, M.Si. 2). Ns. Sri Rahayu, M.Biomed.
Subjects:	Sains > Ilmu Bumi > Biologi Sains > Mikro Biologi Sains > Mikro Biologi > Biokimia
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 24207 not found.
Date Deposited:	06 Aug 2024 04:29
Last Modified:	06 Aug 2024 04:29
URI:	http://repository.unj.ac.id/id/eprint/48634

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