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All Journal Jurnal Kolaboratif Sains Pentagon: Jurnal Matematika dan Ilmu Pengetahuan Alam
Tata Anggraini
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Isolasi dan Karakterisasi Bakteri Asam Laktat pada Tempoyak sebagai Fermentasi Tradisional Khas Jambi Tata Anggraini; Ardi Mustakim
Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam Vol. 3 No. 3 (2025): September : Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam
Publisher : Asosiasi Riset Ilmu Matematika dan Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/pentagon.v3i3.736

Abstract

Tempoyak is a traditional fermented product derived from the flesh of durian fruit (Durio zibethinus) that has undergone a spontaneous fermentation process. This product is very popular in various regions in Indonesia, especially in Sumatra and Kalimantan, and is usually consumed as a cooking spice or side dish. The fermentation process primarily involves the activity of lactic acid bacteria (LAB), a group of microorganisms capable of converting acidic sugars into lactate. LAB plays an important role in forming the distinctive taste of tempoyak, lowering pH, inhibiting the growth of pathogenic microbes, and potentially providing health benefits for consumers. This study aims to isolate and characterize LAB from tempoyak using a microbiological approach. Tempoyak samples were taken from traditional markets, then isolated using MRS agar measurement media. Characterization was carried out through observation of colony morphology, Gram staining, and biochemical tests such as catalase and fermentation of various types of sugars (glucose, sucrose, and maltose). The isolation results showed that all isolates had the typical LAB characteristics, namely Gram-positive, catalase-negative, and rod- and coccus-shaped. The different sugar fermentation abilities indicate species diversity, with the suspected dominant genera being Lactobacillus, Streptococcus, Enterococcus, and Lactococcus. Furthermore, several isolates demonstrated antibacterial activity against Escherichia coli, indicating the potential use of LAB from tempoyak as a probiotic or natural preservative in the food industry. The decrease in pH from 6.2 to 3.6 during the fermentation process also confirmed the metabolic activity of LAB in acid-producing lactate. These findings open up opportunities for utilizing local LAB from tempoyak as functional agents in the development of safe, healthy, and economically valuable fermented food products. Thus, tempoyak not only has cultural value but also has significant scientific and commercial potential.
Review Kandungan Bioaktif Dan Aktivitas Farmakologi Kopi Serta Buah Lokal (Melinjo, Kemunting, Ketapang, Kepayang, Buni, Nam-Nam, Pariyo: A Review of Bioactive Compounds and Pharmacological Activities of Coffee and Local Fruits (Melinjo, Kemunting, Ketapang, Kepayang, Buni, Nam-Nam, and Pariyo) Maura Maharani; Nailla Indayani Sumardi; Nyimas Fatiyah Aini; Tata Anggraini
Jurnal Kolaboratif Sains Vol. 9 No. 1: Januari 2026 -In Progress
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v9i1.9870

Abstract

Kopi dan berbagai buah lokal Indonesia seperti melinjo, kemunting, ketapang, kepayang, buni, nam-nam, dan pariyo merupakan sumber metabolit sekunder yang kaya dan memiliki potensi besar dalam mendukung kesehatan manusia. Kopi dari spesies Arabika, Robusta, dan Liberika mengandung kafein, asam klorogenat, polifenol, dan flavonoid yang diketahui memberikan aktivitas antioksidan, antidiabetes, neuroprotektif, serta modulasi metabolisme lipid dan glukosa. Buah lokal Nusantara juga menunjukkan keragaman senyawa bioaktif, termasuk flavonoid, tanin, antosianin, saponin, serta berbagai polifenol yang berperan dalam efek antiinflamasi, antimikroba, antikanker, hepatoprotektif, dan antihiperlipidemik. Sintesis berbagai temuan menunjukkan bahwa sebagian besar tanaman memiliki mekanisme farmakologi yang didominasi oleh aktivitas penangkapan radikal bebas, modulasi respon imun, serta proteksi seluler. Informasi ini menegaskan pentingnya eksplorasi lanjutan terhadap potensi bioaktif tanaman, terutama dalam pengembangan produk nutraseutikal, fitofarmaka, dan pangan fungsional berbasis kekayaan hayati lokal. Pemanfaatan sumber daya ini tidak hanya memberikan peluang bagi inovasi di bidang kesehatan, tetapi juga mendorong pelestarian biodiversitas dan kemandirian bahan baku alami di Indonesia. Temuan ini memberikan gambaran menyeluruh mengenai nilai strategis kopi dan buah lokal sebagai sumber senyawa bioaktif bernilai tinggi yang berpotensi dikembangkan untuk mendukung kualitas hidup masyarakat.
Co-Authors Ardi Mustakim Maura Maharani Nailla Indayani Sumardi Nyimas Fatiyah Aini