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All Journal Jurnal Kesehatan As-syifaa Jurnal Farmasi
Sasmita Sasmita
Sekolah Tinggi Ilmu Farmasi Makassar
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT DARI LIUR BASA (LIMBAH SAYUR BAYAM DAN SAWI) Sasmita Sasmita; Aliansyah Halim; Aisyah Nur Sapriati; Sukriani Kursia
As-Syifaa Jurnal Farmasi Vol 10, No 2 (2018): AS-SYIFAA Jurnal Farmasi
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.289 KB) | DOI: 10.33096/jifa.v10i2.339

Abstract

Lactic acid bacteria (BAL) is a gram-positive bacterium in the form of stems or round, not forming spores, anaerobic facultative fermentation and has the ability to ferment glucose into lactic acid. The purpose of this study was to isolate and identify lactic acid bacteria from spinach and mustard vegetable waste which can be used as food preservative. The isolation result was obtained by 10 isolates suspected as lactic acid bacteria. The isolates obtained were identified macroscopically, fermentation test, gram staining, spore staining and catalase test. From the macroscopic identification of samples of spinach and mustard, the isolates were white milk, rounded circular edges, kensitri surface and convex elevation. The fermentation test indicates that are heterofermentative and. All isolates obtained in the form of gram-positive bacteria had no negative spores and catalases and its alleged are Lactobasillus.
IDENTIFIKASI BIOKIMIA DAN AKTIVITAS ANTIBAKTERI ISOLAT BAKTERI ASAM LAKTAT DARI LIMBAH SAYUR SAWI (Brassica juncea L.) Sukriani Kursia; Imrawati Imrawati; Aliansyah Halim; Sasmita Sasmita; Fildzah Hanifah
Jurnal Kesehatan The 1st Alauddin Pharmaceutical Conference and Expo (ALPHA-C) 2019
Publisher : Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/kesehatan.v0i0.11626

Abstract

Lactic Acid Bacteria (LAB) is a group of bacteria that produce lactic acid as the main product in carbohydrate  fermentation. LAB has a major role to fight against pathogenic bacteria through peptide compounds. LAB can be found in vegetables that contain carbohydrates. The research objective was to determine biochemically and determine the antibacterial activity of LAB isolates from Brassica juncea L vegetable waste. Biochemical testing methods include TSIA, Indol, MR_VP, motility, temperature resistance and salt resistance tests. While testing the activity using the disc diffution method is used by the media Mueller Hinton Agar against Basillus subtilis,  Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus mutans, Salmonella thypimurium, and Propionibacterium acnes.  Preparation of the test sample was carried out by inoculating LAB  isolate stock for 1x24 hours at 37 ° C. Biochemical identification results showed that LAB isolates were able to ferment glucose, negative in indole and VP testing, positive in MR testing was characterized by obtaining acidic pH, non-motile nature, living at 37 ° C, and resistant to several salt concentrations (5-10%). The results of testing antibacterial activity based on univariate analysis showed differences in the activity of each of the test bacteria obtained p = 0,730 (p>0,05). LSD analysis showed no significant differences between all isolates. Conclusion: isolates obtained included LAB  group from the family Lactobacillaceae, genus Lactobacillus sp and the antibacterial activity was broad spectrum
Co-Authors Aisyah Nur Sapriati Aliansyah Halim Fildzah Hanifah Imrawati Imrawati Sukriani Kursia