Seleksi bakteri asam laktat sebagai penghasil enzim protease

Melliawati, Ruth; Djohan, Apridah Cameliawati; Yopi, Yopi

doi:10.13057/psnmbi/m010203

Cited by 4 publications

(7 citation statements)

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“…Indeks hidrolisis dapat diketahui berdasarkan diameter zona bening yang terbentuk pada media tersebut. Dimodifikasi dari Melliawati et al, (2015) bakteri yang termasuk dalam spesies BAL. Koloni bakteri tersebut kemudian diinokulasi secara aseptik di Laminar Air Flow (LAF) pada media yang sama dengan metode kuadran.…”

Section: G Pengujian Kemampuan Bakteri Lipolitik Dalam Menghidrolisiunclassified

“…Diameter Zona bening yang dihasilkan oleh koloni bakteri tersebut diukur dengan menggunakan jangka sorong. Rumus perhitungan nilai Indeks Zona Bening Asam Laktat berdasarkan Melliawati et al, (2015)…”

Section: G Pengujian Kemampuan Bakteri Lipolitik Dalam Menghidrolisiunclassified

“…Koloni bakteri yang membentuk zona bening (lihat Gambar 2). di sekitarnya, tergolong BAL dan koloni bakteri yang tidak membentuk zona bening di sekitarnya, tidak tergolong BAL (Nudyanto dan Zubaidah, 2015;Melliawati et al, 2015).…”

Section: Tabel 1 Hasil Isolasi Dan Seleksi Bakteri Lipolitikunclassified

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Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

et al. 2018

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Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.

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Section: G Pengujian Kemampuan Bakteri Lipolitik Dalam Menghidrolisiunclassified

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Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

et al. 2018

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“…Enzim protease yang digunakan dalam bidang industri umumnya dihasilkan oleh mikroorganisme (Naiola dan Widhyastuti, 2002). Hasil enzim protease dengan menggunakan mikroorganisme ini sesuai dengan penelitian Melliawati et al (2015) bahwa penggunaan mikroorganisme untuk produksi enzim, khususnya protease mempunyai beberapa kelebihan, diantaranya mudah diproduksi dalam skala besar, waktu produksi relatif pendek serta dapat diproduksi secara berkesinambungan dengan biaya yang relatif rendah.…”

Section: Pembahasanunclassified

KARAKTERISASI ENZIM PROTEASE DARI BAKTERI Stenotrophomonas sp. ASAL GUNUNG BROMO, JAWA TIMUR

Soeka

Sulistiani

2017

BERITABIOLOGI

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Protease is an enzyme that can hydrolyze protein into simpler compounds, i.e peptides and amino acids. Microbial Proteases have the potency to be applied in industries such as detergents, skins, silver recovery, dairy, baking, beverages and pharmaceutical industries. These hydrolytic enzyme are efficiently involved in the food industry to increase the nutritional value, digestibility, palatability, flavour and reducing allergenic compounds as well as in the management of domestic and industrial wastes. The purpose of this study was to investigate the ability of Stenotrophomonas sp. isolated from Mount Bromo, East Java in producing protease. Protease activity of the bacterial isolate was qualitatively determined by formation of a clear zone surrounded their colonies on media containing skim milk (1%). We analyzed its proteolic activity against some effects of the incubation period, pH, temperatures and addition of monovalent and divalent metal ionsquantitatively using a spectrophotometer at ? 280 nm.The results showed that the optimum activity after incubation for two days was 315.88 U/ mL. The enzyme has continued to its activity at pH 8 (419.68 U/mL) and maintained its stability at 398.22 U/mL with activities decreased to 94.87%, while its activity at 60°C was 519.86 U/mL and could maintain its stability at 419.58 U/ mL, the activity decreased to 74.75%. The addition of Ca2+ could activated its enzyme activity at the amount of 424.33U/mL, while without addition of the ion its activity was 400.29 U/mL. The addition with ion Mn²+, K+, Na+ and Cu 2+ could act as inhibitors that might reduced the activity of the enzyme.

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“…Desniar et al (2013) telah mendapatkan 74 isolat bakteri asal bekasam, diantaranya 62 isolat merupakan bakteri asam laktat dan 23 isolat dapat menghambat pertumbuhan lima bakteri patogen yaitu Escherichia coli, Salmonella typhimurium ATCC 14.028, Bacillus cereus, Staphylococcus aureus dan Listeria monocytogenes. Bakteri asam laktat berpotensi sebagai penghambat aktivitas bakteri patogen (Savadogo et al 2004), penghasil enzim protease (Melliawati et al 2015), kandidat probiotik (Syafiqoh 2014;Saskia 2014).…”

Section: Pendahuluanunclassified

Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage

2017

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AbstrakBakteri asam laktat asal bekasam selain berpotensi sebagai antimikroba dan penghasil enzim, juga sebagai probiotik. Penelitian ini bertujuan mendapatkan formula yang terpilih dari minuman jelly dengan penambahan karaginan berdasarkan uji organoleptik serta menentukan pengaruh penambahan biomassa basah (BB) dan biomassa kering (BK) Lactobacillus plantarum (SK5) asal bekasam selama penyimpanan terhadap parameter kimiawi dan mikrobiologis. Penelitian ini terdiri atas dua tahapan yaitu penelitian pendahuluan untuk menentukan konsentrasi karaginan terbaik dan penelitian utama untuk menentukan karakteristik kimiawi dan mikrobiologis minuman jelly probiotik selama penyimpanan. Konsentrasi karaginan yang digunakan yaitu 0,67%; 1% dan 1,34%. Konsentrasi karaginan terbaik yang didapat dari hasil penelitian pendahuluan yaitu 0,67%. Hasil karakterisasi BB selama penyimpanan mengalami penurunan terhadap pH sebesar 2,29; total mikroba 0,91 log cfu/g; total BAL 0,2 log cfu/g; serat pangan 1,26% dan total gula 0,53%. Karakterisasi BK selama penyimpanan mengalami penurunan terhadap pH sebesar 2,54; total mikroba 3,13 log cfu/g; total BAL 2,22 log cfu/g, dan mengalami peningkatan terhadap serat pangan sebesar 2,13% dan total gula 1,96%.Kata kunci: Karaginan, Lactobacillus plantarum (SK5), minuman jelly, probiotik Abstract Lactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.

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Seleksi bakteri asam laktat sebagai penghasil enzim protease

Cited by 4 publications

References 0 publications

Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

KARAKTERISASI ENZIM PROTEASE DARI BAKTERI Stenotrophomonas sp. ASAL GUNUNG BROMO, JAWA TIMUR

Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage

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