UMI KHUMAIYA, . (2022) PENGUJIAN KHAMIR HASIL FERMENTASI BIJI COKLAT (Theobroma cacao L.) ASAL LAMPUNG SEBAGAI KANDIDAT AGEN PROBIOTIK. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.
![[img]](http://repository.unj.ac.id/style/images/fileicons/text.png) |
Text
1. COVER.pdf Download (1MB) |
|
Text
BAB I.pdf Download (135kB) |
|
Text
BAB II.pdf Restricted to Registered users only Download (288kB) |
|
Text
BAB III.pdf Restricted to Registered users only Download (323kB) |
|
Text
BAB IV.pdf Restricted to Registered users only Download (751kB) |
|
Text
BAB V.pdf Download (121kB) |
|
Text
DAFTAR PUSTAKA.pdf Download (298kB) |
|
Text
LAMPIRAN.pdf Restricted to Registered users only Download (1MB) |
Abstract
Khamir merupakan mikroorganisme yang banyak ditemukan pada berbagai macam proses fermentasi makanan maupun buah-buahan. Salah satu substrat pertumbuhan khamir terdapat pada fermentasi biji coklat. Penelitian ini bertujuan untuk mendapatkan isolat khamir hasil fermentasi biji coklat yang memiliki potensi sebagai agen probiotik. Metode yang digunakan adalah metode deskriptif dan eksperimen dengan desain penelitian menggunakan Rancangan Acak Lengkap (RAL). Data dianalisis menggunakan anava dua arah dan dilanjutkan uji Duncan Multiple Range Test (DMRT) 5%. Pengujian khamir sebagai agen probiotik terdiri dari uji toleransi garam empedu (0%,0,5%,1%,1,5% dan 2%), toleransi asam lambung pada pH 2 (waktu inkubasi 3 jam), aktivitas antibakteri terhadap Listeria monocytogenes dan Salmonella enteritidis, dan aktivitas hemolitik. Diperoleh 13 isolat dari 82 isolat khamir yang telah diseleksi tumbuh pada suhu 37oC dan pada paparan pH 2. Berdasarkan perbedaan morfologi dipilih 3 isolat dimana sebanyak 23% memiliki elevasi cembung dengan tepi koloni berlekuk dan memiliki filamen, 30% memiliki elevasi cembung dengan tepi koloni bergerigi dan memiliki filamen, 47% memiliki elevasi cembung dengan tepi tidak beraturan dan memiliki filamen. Isolat tersebut adalah C4.3.1 (UNJCC Y-152), C2.3.6 (UNJCC Y-153), dan C6.3.2 (UNJCC Y-154). Hasil identifikasi daerah D1/D2 rDNA menggunakan primer NL1 dan NL4 diperoleh identitas khamir P. kudriavzevii (homologi 99,64%), P. kudriavzevii (homologi 99,30%) dan P. scutulata (homologi 92,11%). Pengujian garam empedu dan asam lambung dilakukan secara simultan menunjukkan seluruh isolat khamir dapat bertahan pada konsentrasi garam empedu 2% dan dapat bertahan pada kondisi asam dengan waktu inkubasi selama 3 jam dimana memiliki persentase bertahan hidup >80%. Isolat P. kudriavzevii (UNJCC Y-153) memiliki persentase tertinggi dibandingkan isolat lainnya dengan persentase 88,60%. Pengujian aktivitas antibakteri menunjukkan bahwa seluruh isolat mampu menghambat pertumbuhan bakteri L. monocytogenes dan S. enteritidis. Pengujian hemolitik menunjukkan bahwa seluruh isolat uji bersifat non-patogen. Berdasarkan seluruh pengujian, disimpulkan bahwa khamir P. kudriavzevii dan P. scutulata asal fermentasi biji coklat lampung berpotensi sebagai agen probiotik. ********************************************** Yeast is a microorganism that found in various kinds of food and fruit fermentation processes. One of the yeast growth substrates is found in cocoa bean fermentation. This study aims to obtain yeast isolates from fermented cocoa beans which have potential as probiotic agents. The method used is descriptive and experimental method with research design using Completely Randomized Design (CRD). The data were analyzed using two-way ANOVA and continued with the 5% Duncan Multiple Range Test (DMRT). Testing of yeast as a probiotic agent consisted of bile salt tolerance test (0%, 0.5%, 1%, 1.5% and 2%), gastric acid tolerance at pH 2 (3 hours incubation time), antibacterial activity against Listeria monocytogenes and Salmonella enteritidis, and hemolytic activity. There were 13 isolates from 82 yeast isolates that had been selected to grow at 37°C and exposed to pH 2. Based on the morphological differences, 3 isolates were selected where as many as 23% had convex elevations with curved colony edges and had filaments, 30% had convex elevations with jagged colony edgesand have filaments, 47% have convex elevations with irregular edges and have filaments. The isolates were C4.3.1 (UNJCC Y-152), C2.3.6 (UNJCC Y-153), and C6.3.2 (UNJCC Y-154). The results of the identification of the D1/D2 rDNA region using NL1 and NL4 primers obtained the identity of the yeasts P. kudriavzevii (99.64%), P. kudriavzevii (99.30% homology) and P. scutulata (92.11%). Tests of bile salts and gastric acid carried out simultaneously showed that all yeast isolates could survive at a concentration of 2% bile salts and could survive in acidic conditions with an incubation time of 3 hours which had a survival percentage of >80%. P. kudriavzevii isolate (UNJCC Y-153) had the highest percentage compared to other isolates with a percentage of 88.60%. The antibacterial activity test showed that all isolates were able to inhibit the growth of L. monocytogenes and S. enteritidis bacteria. Hemolytic testing showed that all test isolates were non-pathogenic. Based on all the tests, it was concluded that P. kudriavzevii and P. scutulata yeasts from Lampung cocoa bean fermentation had potential as probiotic agents.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Subjects: | Sains > Ilmu Bumi > Biologi |
| Divisions: | FMIPA > S1 Biologi |
| Depositing User: | PKL . |
| Date Deposited: | 20 Nov 2024 01:22 |
| Last Modified: | 20 Nov 2024 01:22 |
| URI: | http://repository.unj.ac.id/id/eprint/52163 |
Actions (login required)
 |
View Item |
