ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATE FROM TRADITIONAL FERMENTED FOOD PEKASAM FROM SAMBAS REGENCY KALIMANTAN BARAT - Azzahra, Uray Qiera Zelia; Maherawati, Maherawati; Fadly, Dzul (Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, 2024)
ABSTRACTBackground: Pekasam is a fermented product made from fish through a salting process with the addition of rice and incubated in a closed container for 4-10 days. The dominant bacteria that grow in pekasam are lactic acid bacteria. LAB have the potential to produce antimicrobial compounds that can inhibit the growth of pathogenic bacteria.Objectives: The aim of this study is to isolate LAB from pekasam and determine its antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa.Methods: This study used a descriptive method with parameters such as total LAB colonies, microscopic and macroscopic morphology, and LAB antimicrobial activityResults: Total LAB colonies in this study ranged from 8,13×105–2,20×107 CFU/mL. The result of morphological identification showed that 32 isolates were bacilli and 1 were cocci with round-shape, flat edges, convex elevation, white and white-yellowish colors, and Gram positive. Based on antimicrobial activity, the highest (2,78 mm) inhibition zone was found in sample SB1 against Bacillus subtilis and the lowest (1,62 mm) was found in sample SB2 against Pseudomonas aeruginosa.Conclusion: The antimicrobial activity of all LAB isolates was categorized as weak because the inhibition zone was <5 mm.Keywords: Antimicrobial; lactic acid bacteria; pekasam; pathogenABSTRAKLatar belakang: Pekasam adalah produk fermentasi ikan yang dibuat melalui proses penambahan nasi dan penggaraman, kemudian diinkubasi di dalam wadah tertutup selama 4-10 hari. Proses pembuatan pekasam melibatkan BAL. BAL berpotensi menghasilkan senyawa antimikroba yang dapat menghambat pertumbuhan bakteri patogen.Tujuan: Penelitian ini bertujuan untuk mengisolasi BAL dari pekasam dan mengetahui aktivitas antimikrobanya terhadap Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi, dan Pseudomonas aeruginosa.Metode: Penelitian ini menggunakan metode deskriptif dengan parameter yang diamati meliputi total koloni BAL, morfologi koloni dan sel BAL, serta aktivitas antimikroba BAL.Hasil: Hasil penelitian menunjukkan total BAL berkisar antara 8,13×105–2,20×107 CFU/mL. Hasil uji morfologi menunjukkan sebanyak 32 isolat BAL berbentuk basil dan 1 isolat berbentuk kokus dengan karakteristik bulat, tepian rata, elevasi cembung, berwarna putih susu dan putih kekuningan, serta Gram positif. Zona hambat tertinggi (2,78 mm) terdapat pada sampel SB1 terhadap bakteri Bacillus subtilis dan zona hambat terendah (1,62 mm) terdapat pada sampel SB2 terhadap bakteri Pseudomonas aeurignosa.Simpulan: Aktivitas antimikroba BAL terhadap bakteri patogen tergolong dalam kategori lemah karena diameter zona hambat yang dihasilkan <5 mm.Kata Kunci: Antimikroba; bakteri asam laktat; pekasam; patogen