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All Journal JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Konservasi Hayati
Muthiáh, Sari Niswatul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Immunology & microbiology Industrial & Manufacturing Engineering Public Health

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Potensi Bakteri Asam Laktat (BAL) Dari Jus Tempe Sebagai Kandidat Probiotik Aýun, Qurrota; Muthiáh, Sari Niswatul; Sukmalara, Dini
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 2 (2023): Mei 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i2.1673

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
Characterization of Lactic Acid Bacteria (LAB) from Tempeh Probiotic Drink with Combination of Dates and Skim Milk Aýun, Qurrota; Muthiáh, Sari Niswatul; Tiara Perdana , Analekta
Konservasi Hayati Vol 20 No 1 (2024): APRIL
Publisher : Universitas Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/hayati.v20i1.33104

Abstract

Tempeh can be processed into a probiotic drink because it contains Lactic Acid Bacteria (LAB), which are beneficial for the digestive system. A combination of dates and skim milk as prebiotics is required by LAB as a substrate to produce energy and cellular components, and to increase the population to produce sufficient amounts of acid. This study aims to describe the characteristics of LAB present in tempeh probiotic drinks with a combination of dates and skim milk. Isolation was performed using the total plate count (TPC) method with the spread plate technique. Selected isolates were identified macroscopically, microscopically, biochemically, and physiologically. The results showed that the average amount of LAB viable counts was 9.6 x 106 CFU/mL with 8 suspected isolates as LAB. Microscopic observation obtained all 8 isolates were Gram-positive with two round shapes and six-rod shapes. The catalase test results showed all 8 isolates were negative due to the absence of bubbles. The triple sugar iron agar (TSIA) test showed a yellow color, indicating the capability to ferment glucose, lactose, and sucrose. All selected isolates non-motile and positive MR and negative SCA testing. Some of the isolates showed tolerance to salts and acids based on physiological testing. The six most promising LAB isolates showed important characteristics of LAB that should be evaluated when selecting probiotic candidates, namely TEa-4130, TEb-4230, TEb-4130, TEb-3150, TEb-3250, and TEb-4250 isolates.
Co-Authors Ayun, Qurrota Dini Sukmalara Qurrota Ayun Tiara Perdana , Analekta