KEMAMPUAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT Salmonella thypii

Rahmiati, Rahmiati; Simanjuntak, Helen Anjelina; Situmorang, Toberni S.

doi:10.34007/jns.v1i3.25

Cited by 2 publications

(2 citation statements)

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“…The results of research conducted by [18] showed that LAB can produce bacteriocin compounds that can inhibit the pathogenic bacteria's growth. Bacteriocins are known to have bactericidal and bacteriostatic abilities, namely the ability to remove and reduce the bacteria's growth [19].…”

Section: Resultsmentioning

confidence: 99%

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Prastujati

Amaniyah

Priyadi

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The content of protein and nutrients in beef makes microorganisms able to live and breed well, it is easy for pathogenic microorganisms to grow and make beef quickly damaged, so processing technology is needed to extend the shelf life such as fermentation techniques. Bekamal is a fermented beef product from the Banyuwangi district. Bacteria in the bekamal fermentation process are lactic acid bacteria. B14A isolate is assumed as lactic acid bacteria that isolated from bekamal which will be used as a starter for meat fermentation in this study. The purpose of this study is to determine the content of pathogenic microorganisms in fermented bekamal meat using B14A isolate. The samples used in this study were fresh beef and bekamal which was fermented by B14A isolate in 0, 7, 14, and 21 days and the commercial one for 1 month, 2 months, and 3 months. Parameters analyzed include the content of Escherichia coli, Staphylococcus aureus, and Salmonella sp. The method in this study was tested using Qualitative Descriptive Analysis with 8 samples and each consisting of 3 replications. The results showed that all samples of fresh beef were contaminated with three types of pathogens and all samples of bekamal were negative for all three types of pathogens.

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Section: Resultsmentioning

confidence: 99%

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Prastujati

Amaniyah

Priyadi

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…Based on previous research conducted by Rahmiati & Simanjuntak (2019) Lactobacillus casei bacteria belong to the group of lactic acid bacteria. Lactic acid bacteria have the ability to produce antibacterial compounds commonly called bacteriocins.…”

Section: Discussionmentioning

confidence: 99%

Differences in Minimum Inhibitory Concentrations of Probiotics and Prebiotics on Staphylococcus aureus

Yuliastuti,

Hermawati,

Islamy

2024

J. Prisma. Sains

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Currently, the use of antibiotics has increased sharply and use in the long term will have a bad impact on health. So the emergence of efforts in the form of making natural antibiotics by utilizing materials that are easily available in the environment. One of them is milk, where milk is a food product produced by farm animals, for example cows. This milk can be used as a probiotic. This probiotic is made by adding a bacterium and the bacterium that is often used is Lactobacillus casei. In addition to milk, the material that can be used is telang flower, which is one of the typical plants of Ternate, Maluku with purple, white, pink, and blue petals. Telang flower is often used as a traditional medicine because it has many benefits and content in it. Therefore, in this study Telang flower was used as a prebiotic tested on Staphylococcus aureus bacteria. The study was carried out in vitro by the method of laboratory experiments. The design used is Post Test control group only. The test is repeated at each concentration 3 times to obtain accurate results. The inhibition zone is measured using a caliper. The result of the inhibition zone formed from 3 repetitions is taken as the average value. The test results of the minimum inhibitory concentration of probiotics against Staphylococcus aureus bacteria showed results if at a concentration of 1.25% can form an inhibitory zone of 9.47 mm. While the minimum inhibitory concentration test on prebiotics against Staphylococcus aureus bacteria showed results at a concentration of 2.5% can form an inhibitory zone of 9.02 mm. This suggests that probitiks and prebiotics can be used as antibacterials, since at the lowest concentrations used they can form an inhibitory zone. So the higher the concentration of probiotics and prebiotics used, the inhibition zone formed will be greater.

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KEMAMPUAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT Salmonella thypii

Cited by 2 publications

References 0 publications

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Identification Of Pathogenic Bacteria In Fermented Bekamal Using B14A Isolate

Differences in Minimum Inhibitory Concentrations of Probiotics and Prebiotics on Staphylococcus aureus

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