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Jamsari Jamsari
Universitas Andalas
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Journal : CHEMISTRY PROGRESS

 1 
ISOLASI BAKTERI PROBIOTIK PENGHASIL PROTEASE DAN LAKTASE DARI FERMENTASI KAKAO VARIETAS HIJAU Utami, Lidya Sari; Syukur, Sumaryati; ., Jamsari
CHEMISTRY PROGRESS Vol 5, No 2 (2012)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.5.2.2012.775

Abstract

Bakteri asam laktat (BAL) merupakan salah satu mikroorganisme yang terlibat pada fermentasi kakao. Bakteri ini umumnya dapat dimanfaatkan sebagai probiotik yang memberikan keuntungan bagi manusia seperti, menghambat pertumbuhan bakteri patogen, menghasilkan berbagai enzim untuk kesehatan pencernaan, contohnya, laktase dan protease. Tujuan penelitian ini adalah untuk mengisolasi, dan mengidentifikasi bakteri probiotik protease dan laktase dari hasil fermentasi kakao, sehingga nantinya dapat dijadikan sebagai sumber probiotik baru yang dapat digunakan dibidang kesehatan dan industri. Pulp kakao difermentasi selama 36 jam, suhu kamar pada media MRS Broth dan MRS agar didapatkan enam isolat bakteri. Bakteri yang didapatkan diuji ketahanan terhadap pH asam (pH 2, 2.5 dan 3), dan didapatkan empat bakteri yang dapat hidup pada kondisi asam, yang kemudian digunakan untuk uji antimikroba terhadap Escherichia coli ATCC 25922 dan Salmonella thypi NBRC14237. Zona hambat yang dihasilkan keempat isolat bakteri tersebut termasuk pada golongan yang sangat kuat kuat (20 mM). Media TSIA (Triple Sugar Iron Agar) digunakan pada uji laktase, hanya dua isolat yang mampu menghasilkan laktase. Kedua isolat tersebut selanjutnya digunakan pada uji protease, didapatkan satu isolat (G6) memiliki zona bening terbesar (15mm). Kadar protease dari isolat G6 diukur dengan metode Lowry, dan didapatkan kadar protease maksimum adalah 0,88mg/mL pada waktu inkubasi 18 jam. Identifikasi genomik (16SrRNA) menggunakan primer 9F dan 1541R diketahui bahwa isolat G6 memiliki kesamaan 86% dengan Lactobacillus brevis strain FE.Lacticacid bacteria(LAB) is a microorganisms involved in thefermentation of cocoa. These bacteria generally used as probiotics, because it has manybenefits forhumans, such as inhibitingthe growth ofpathogenic bacteria, and produce variousenzymes, such as, lactaseandprotease. The goal of this studywas toisolatedandidentified the probioticbacteria producing proteaseandlactase from fermentedcocoa as a new source ofprobiotics. Cocoa pulp fermented for 36 hours at room temperature, and the yields are six bacterial colonies which isolated on the MRS broth and MRS agar. The six isolates will be selected to resistance of acid pH (pH2; 2.5 and 3), then the bacteria were used to antimicrobials test for Escherichia coli ATCC 25922 and Salmonella typi NBRC14237. The yields showed that the inhibition zone (antimicrobial activities) of four isolates bacteria are powerful. TSIA medium (Triple Sugar Iron Agar)was used for lactase screening, and obtained two bacteria that produce lactase, then the isolates were tested for protease screening, and the yield is one isolate (G6) has a largest clear zone (15 mm). The Lowry method was used to determine of protease concentration, and the yield showed that maximum concentration of protease is 0.88mg/mL at 18 hours incubation time for isolate G6. The genomic identification of 16SrRNA used the 9F and 1541R primers resulted that the G6 isolate have 86% similarity with Lactobacillus brevis strain FE.
Co-Authors -, Urnemi -, Vovien . Dachryanus Abdi Dharma Achmad Noerkhaerin Putra Adrial Adrial, Adrial Afriwardi Afriwardi Agustian Agustian Ahmad Denian Ali Rahmad Ali Rahmat Aliya, Lisana Shidiqqin Alvarino Ananda, Abi Awfa Rahman Andani Eka Putra Andika Ade Saputra Arif Sardi Armaini - Arni Amir Arnim Arnim Asman Manaf Azhar, Minda Azmi Dhalimi Buana, Gherriandi R. Cuandra, Kevin N. Dachryanus, Dachryanus Delmi Sulastri DESSY NATALIA Djong Hon Tjong E. Y. Rahman E. Y. Rahman Efrida Efrida ekawati, fitri elara resigia Elly Syafriani Elmatris , Elmatris Elvi Zuriyani ELVI ZURIYANI Endang Purwati RN Endrinaldi , Endrinaldi Eryati Darwin Eryka Okta Juanty Eryka Okta Juanty FA Febria Fatchiyah Fatchiyah Febria, FA Femy Riwany Firjatullah, Muhammad F. Friska Eka Fitria Gumilar, Erry Gusmawartati Gusmawartati Hamda Fauza Hanifah, Wafiq Hardisman Hasbi Al Huda Hasibuan, Imron Martua Hazmi, Auliya A. Herviyanti Herviyanti Ida Parwati Ifan Aulia Candra Irawati Chaniago Irfan Suliansyah ISHAK Ishak Manti ISHAK MANTI Ishak Manti Istino Ferita Jeanne Venora Jumsu Trisno Karmia, Hudila Rifa Lidya Sari Utami Lily Syukriani Lipoeto NI Liza Aulia Yusfi Maharani, Annisa D. Maulana, Rafi Meisilva Erona Meisilva Erona S Minda Azhar Mirnawati Mirnawati ML Edy Parwanto Mochammad Imron Awalludin Muhamad Irsyad Murdaningsih H. Karmana N Nasir N Nurhidayat N Nurhidayat, N Nasril Nasir Nasril Nasir Nasrul Zubir Natalia, Dessy Nefilinda Nefilinda Nefilinda Nefilinda Nelson, Nelvianti Netty Suharti Ningsih, Azma Risilvia Noraziyah Abd Aziz Shamsudin Nur Afrainin Syah Nurainas Nurainas Nursyafi, Fauzan Syarif Obel Obel Obel, Obel Prayogi, Norbertus M. Putra, Andika Chandra Rachmad Hersi Martinsyah Rahmad, Ali Rahman, Awalil RK. Rahmi Handayani Rahmi Kamelia Ramadhan, Nugraha Renfiyeni Reni Koja Respati, Aditya Nugraha Retno Ariza Soeprihatini Soemarwoto Rhenly Danis Rika Despica Rika Despica Rosadi, Firsta Ninda Roza Yunita Rusfidra rusfidra Sahrul Utama Saipul Sihotang, Saipul Salma Salma Salma Salma Sanusi Ibrahim Sarbaini Sarbaini Sartika, Diza Selvia Dewi Pohan Seswita, Seswita Silvia Permata sari Slamet Rianto SRI HENDRASTUTI HIDAYAT Sumaryati Syukur Sumaryati Syukur Suswita, Rini Syamsurizal Syamsurizal Syazili Mustofa Tika Runifah Trimuri Habazar TRIMURTI HABAZAR Tristan, Christopher D. Urnemi - Urnemi Urnemi V. Maslami Vovien - Wahyudi, Dhyani P. Wardi, Epi Supri Wawan Abdullah Setiawan Winda Purnama Sari Winda Purnama Sari Y Heryandi Y. Marlida Y. S. Nur Yahono, Angela S. Yanwirasti Yanwirasti Yanwirasti Yenny, Satya W. Yuniar Lestari Yurnalis Yurnalis Yusrawati Yusrawati Yustini Alioes ZK Abdurahman Baizal Zulkarnain Chaidir