Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Sawi Asin

  • NiMade IndriHapsari Arihantana PS Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Jl Kampus Bukit Jimbaran, Badung-Bali.

Abstract

“Sawi asin” (fermented vegetable) is a fermented product of vegetables which occur naturally (indigenous). Sawi asin has a longer shelf life then fresh or raw vegetables; due to a certain lactic acid bacteria (LAB) presence in sawi asin which produces bacteriocin which destroy bacteria that causes food to spoil.

The research was carried out to isolate and identify LAB species in sawi asin (sawi asin produced by MS, Malang; sawi asin produced by Niki Echo Surabaya and sawi asin produced by Wahana Boga Malang, East Java). The LAB characteristics such as cell morphology, Gram staining, motility, catalase, and gas production from glucose were observed.  Identification of LAB species was carried out by using kit equipment (sets) API 50 CH and API 50 CHL medium version 5.1 continued by data analysis using APIWEB software.

Result of research obtained were 21 LAB isolates (indigenous). The kit set used suceeded in identifying one LAB species, Lactobacillus fermentum 1 with five strains: L. fermentum I SAA1, L. fermentum I SAA2, L. fermentum I SAA4, L. fermentum I SAB1, and L. fermentum I SAC1.

Downloads

Download data is not yet available.

References

De Vuyst, L. and Leroy, F. 2007. Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications. J. Mol. Microbiol. Biotechnol. 13: 194–199.

Fardiaz, S. 1992. Petunjuk Laboratorium Mikrobiologi Pengolahan Pangan. Bogor: Pusat Antar Universitas-Institut Pertanian hal. 51-55.

Fardiaz, S. 1993. Analisa Mikrobiologi Pangan. Bogor: Pusat Antar Universitas Pangan dan Gizi Institut Pertanian Bogor. hal. 35-46.
Lay, B.W. 1994. Analisis Mikroba di Laboratorium. Cetakan I. Jakarta: PT. Raja Grafindo Persada. hal. 13-89.

Steinkraus, K.H. 1996. Handbook of Indigenous Fermented Foods. Second Edition, Revised and Expanded. New York: Marcel Dekker, Inc. p. 115-130.

Wibowo dan D. Ristanto. 1988. Petunjuk Khusus Deteksi Mikroba. Yogyakarta: Pusat Antar Universitas Pangan dan Gizi Universitas Gadjah Mada. hal. 163-179.

Widiada, I.G.N. 2006. “Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Susu Kuda Liar Bima Selama Penyimpanan dan Aktivitas Antibakterinya” (tesis). Denpasar: Universitas Udayana.
How to Cite
ARIHANTANA, NiMade IndriHapsari. Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Sawi Asin. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 2, n. 1, p. 041-050, mar. 2015. ISSN 2477-2739. Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/18595>. Date accessed: 02 dec. 2022.
Section
Articles

Keywords

sawi asin; lactic acid bacteria; Lactobacillus fermentum 1