Potensi Bakteri Asam Laktat (BAL) Dari Jus Tempe Sebagai Kandidat Probiotik

Qurrota Aýun, Sari Niswatul Muthiáh, Dini Sukmalara

Abstract


Tempeh is a substrate that can be metabolized by Lactic Acid Bacteria (BAL) so that it can be used to maintain the balance of intestinal microflora. BAL belongs to non-pathogenic bacteria that produce lactic acid as the main end product. The probiotic property of BAL contained in tempeh juice with the addition of dates and skim milk need to be tested biochemically. This study aims to measure the BAL potential of tempeh juice as probiotic candidate. The total BAL measurement is carried out by counting the Total Plate Count (TPC). The method is carried out using macroscopic, microscopic and biochemical characteristics (catalase test, salt content resistance test, and acid pH resistance test). The data is descriptively presented using figures and tables. This method obtained a total BAL of 9.6 x 106 cfu/ml, which meets the requirement for growing probiotics of at least 106 cfu/ml. Macroscopic characterization shows colonies in the form of rounds, flat edges, convex elevations, and around the colony there was a clear zone. Microscopic characterization obtained four isolates that are Gram-positive, catalase negative, resistant to salt content of 5% and 6.5% and able to grow at pH 2.5 and 3. Based on this study, four isolates were found to have the potential to be probiotic candidates.

Keywords – Dates, Lactid Acid Bacteria, Skim Milk, Tempeh, Probiotic


Full Text:

PDF

References


H. König and J. Fröhlich, “Lactic Acid Bacteria,” in Biology of Microorganisms on Grapes, in Must and in Wine, Berlin, Germany: Springer International Publishing, 2017, pp. 3–41.

S. U. Islam, “Clinical Uses of Probiotics,” Medicine (Baltimore)., vol. 95, no. 5, pp. 1–5, 2016, doi: 10.1097/MD.0000000000002658.

P. Thakkar, H. A. Modi, and J. B. Prajapati, “Isolation, Characterization and Safety Assessment of Lactic Acid Bacterial Isolates from Fermented Food Products,” Int.J.Curr.Microbiol.App.Sci, vol. 4, no. 4, pp. 713–725, 2015, [Online]. Available: http://www.ijcmas.com.

P. J. Patel, S. K. Singh, S. Panaich, and L. Cardozo, “The Aging Gut and The Role of Prebiotics, Probiotics, and Synbiotics: A Review,” J. Clin. Gerontol. Geriatr., vol. 5, no. 1, pp. 3–6, 2014, doi: 10.1016/j.jcgg.2013.08.003.

L. C. Lew et al., “Lactobacilli Modulated AMPK Activity and Prevented Telomere Shortening in Ageing Rats,” Benef. Microbes, vol. 10, no. 8, pp. 883–892, 2019, doi: 10.3920/BM2019.0058.

X. Jin et al., “Epidemiological, Clinical and Virological Characteristics of 74 Cases of Coronavirus-Infected Disease 2019 (COVID-19) with Gastrointestinal Symptoms,” Gut, vol. 69, no. 6, pp. 1002–1009, 2020, doi: 10.1136/gutjnl-2020-320926.

R. A. C. P. Filho, S. J. A. Díaz, F. S. Fernando, Y.-F. Chang, R. L. A. Filho, and A. B. Junior, “Immunomodulatory Activity and Control of Salmonella enteritidis Colonization in The Intestinal Tract of Chickens by Lactobacillus Based Probiotic,” Vet. Immunol. Immunopathol., vol. 167, no. 1–2, pp. 64–69, 2015, doi: 10.1016/j.vetimm.2015.06.006.

A. L. D. Batista et al., “Developing A Synbiotic Fermented Milk Using Probiotic Bacteria and Organic Green Banana Flour,” J. Funct. Foods, vol. 38, pp. 242–250, 2017, doi: 10.1016/j.jff.2017.09.037.

W. Palachum, Y. Chisti, and W. Choorit, “In-vitro Assessment of Probiotic Potential of Lactobacillus plantarum WU-P19 Isolated from A Traditional Fermented Herb,” Ann. Microbiol., vol. 68, no. 2, pp. 79–91, 2018, doi: 10.1007/s13213-017-1318-7.

M. M. Zandi, M. Hashemiravan, and S. Berenjy, “Production of Probiotic Fermented Mixture of Carrot , Beet and Apple Juices,” J. Paramed. Sci., vol. 7, no. 3, pp. 17–23, 2016.

N. Vieco-Saiz et al., “Benefits and Inputs from Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters during Food-animal Production,” Front. Microbiol., vol. 10, pp. 1–17, 2019, doi: 10.3389/fmicb.2019.00057.

K. S. Touw, “Identifikasi Bakteri Asam Laktat Dominan Selama Fermentasi Tempe dan Evaluasi Potensinya sebagai Probiotik,” IPB, 2014.

A. S. Al-Thubiani and M. S. A. Khan, “The Prebiotic Properties of Date Palm (Phoenix dactylifera L.) Seeds in Stimulating Probiotic Lactobacillus,” J. Pure Appl. Microbiol., vol. 11, no. 4, pp. 1675–1686, Dec. 2017, doi: 10.22207/JPAM.11.4.05.

R. A. Sintasari, J. Kusnadi, and D. W. Ningtyas, “Pengaruh Penambahan Konsentrasi Susu Skim dan Sukrosa Terhadap Karakteristik Minuman Probiotik Sari Beras Merah,” J. Pangan dan Agroindustri, vol. 2, no. 3, pp. 65–75, 2014.

K. Khotimah and J. Kusnadi, “Antibacterial Activity of Probiotic Date Fruit (Phoenix dactilyfera L.) Beverages Using Lactobacillus plantarum and Lactobacillus casei,” J. Pangan dan Agroindustri, vol. 2, no. 3, pp. 110–120, 2014.

Y. Kojima, T. Ohshima, C. J. Seneviratne, and N. Maeda, “Combining Prebiotics and Probiotics to Develop Novel Synbiotics That Suppress Oral Pathogens,” J. Oral Biosci., vol. 58, no. 1, pp. 27–32, 2016, doi: 10.1016/j.job.2015.08.004.

F. Nur, H. Hafsan, and A. Wahdiniar, “Isolasi Bakteri Asam Laktat Berpotensi Probiotik Pada Dangke, Makanan Tradisional dari Susu Kerbau di Curio Kabupaten Enrekang,” Biog. J. Ilm. Biol., vol. 3, no. 1, pp. 60–65, 2015, doi: 10.24252/bio.v3i1.568.

E. A. Santosa and E. Retnaningrum, “Karakterisasi Fenotipik dan Aktivitas Antimikroba Bakteri Asam Laktat dari Limbah Produksi Tempe,” J Sains Dasar, vol. 9, no. 1, pp. 1–10, 2020.

A. S. Sastry and S. B. K, Essentials of Medical Microbiology, 1st ed. New Delhi, India: Jaypee Brothers Medical, 2016.

Z. Z. N. Amaliah, S. Bahri, and P. Amelia, “Isolasi dan Karakterisasi Bakteri Asam Laktat Dari Limbah Cair Rendaman Kacang Kedelai,” J. Fitofarmaka Indones., vol. 5, no. 1, pp. 253–257, 2018, doi: 10.33096/jffi.v5i1.320.

W. Rahmah, E. Nandini, S. S. Ressandy, and H. Hamzah, “Karakterisasi Bakteri Asam Laktat (BAL) dari Fermentasi Tape Singkong,” J. Penelit. Farm. Indones., vol. 10, no. 1, pp. 1–5, 2021, [Online]. Available: http://jurnal.radenfatah.ac.id/index.php/biota/article/view/538/488.

M. K. Tripathi and S. K. Giri, “Probiotic Functional Foods: Survival of Probiotics During Processing and Storage,” J. Funct. Foods, vol. 9, no. 1, pp. 225–241, 2014, doi: 10.1016/j.jff.2014.04.030.

N. Safitri, T. C. Sunarti, and A. Meryandini, “Formula Media Pertumbuhan Bakteri Asam Laktat Pediococcus pentosaceus Menggunakan Substrat Whey Tahu,” J. Sumberd. Hayati, vol. 2, no. 2, pp. 31–38, 2017, doi: 10.29244/jsdh.2.2.31-38.

E. A. R. Assirey, “Nutritional Composition of Fruit of 10 Date Palm ( Phoenix dactylifera L.) Cultivars Grown in Saudi Arabia,” J. Taibah Univ. Sci., vol. 9, no. 1, pp. 75–79, 2015, doi: 10.1016/j.jtusci.2014.07.002.

N. A. A. Nainggolan, K. A. Nocianitri, and I. M. Sugitha, “Pengaruh Konsentrasi Susu Skim Terhadap Karakteristik Minuman Probiotik Sari Buah Terung Belanda (Solanum betaceaum Cav.) Terfermentasi Dengan Lactobacillus rhamnosus SKG34,” J. Ilmu dan Teknol. Pangan, vol. 10, no. 4, pp. 657–667, 2021.

C. S. Utama, Zuprizal, C. Hanim, and Wihandoyo, “Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi,” J. Apl. Teknol. Pangan, vol. 7, no. 1, pp. 1–6, 2018.

S. Deviani, Y. Haryani, and C. Jose, “Isolasi dan Uji Aktivitas Bakteri Selulolitik dari Air Muara Daerah Aliran Sungai Siak Wilayah Kabupaten Bengkalis,” JOM FMIPA, vol. 1, pp. 78–88, 2014.

T. Barus and G. Giovania, “Lactic Acid Bacteria from Tempah and Their Ability to Acidify Soybeans in Tempeh Fermentation,” Microbiol. Indones., vol. 14, no. 4, pp. 2–4, 2020, doi: 10.5454/mi.14.4.x.

S. R. Adawiyah, Hafsan, F. Nur, and M. H. Mustami, “Ketahanan Bakteri Asam Laktat Asal Dangke Terhadap Garam Empedu Sebagai Kandidat Probiotik,” in Prosiding Seminar Nasional Mikrobiologi Kesehatan dan Lingkungan, 2015, pp. 164–173.

T. Chen et al., “Functional Probiotics of Lactic Acid Bacteria from Hu Sheep Milk,” BMC Microbiol., vol. 20, no. 1, pp. 1–12, 2020, doi: 10.1186/s12866-020-01920-6.

Y. S. Ismail, C. Yulvizar, and Putriani, “Isolasi, Karakterisasi dan Uji Aktivitas Antimikroba Bakteri Asam Laktat dari Fermentasi Biji Kakao (Theobroma cacao L.),” J. Bioleuser, vol. 1, no. 2, pp. 45–53, 2017.

G. Priadi, F. Setiyoningrum, F. Afiati, R. Irzaldi, and P. Lisdiyanti, “Studi in Vitro Bakteri Asam Laktat Kandidat Probiotik Dari Makanan Fermentasi Indonesia,” J. Teknol. dan Ind. Pangan, vol. 31, no. 1, pp. 21–28, 2020, doi: 10.6066/jtip.2020.31.1.21.




DOI: http://dx.doi.org/10.36722/sst.v8i2.1673

Refbacks

  • There are currently no refbacks.


LP2M (Lembaga Penelitian dan Pengembangan Masyarakat)

Universitas AL-AZHAR INDONESIA, Lt.2 Ruang 207

Kompleks Masjid Agung Al Azhar

Jl. Sisingamangaraja, Kebayoran Baru

Jakarta Selatan 12110

Visitor