JI POTENSI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI BUAH

ADLN Perpustakaan Universitas Airlangga
JI POTENSI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI
BUAH TOMAT (Solanum lycopersicum ) SEBAGAI PENGHASIL
BAKTERIOSIN
Martapija, Agmaza
PEMBIMBING :Dr.Ir Tini Surtiningsih,DEA.
LACTATE ACID BACTERIA; PLANTARICIN
KKC KK TB 10 / 12 Mar j
Copyright© 2012 by Airlangga University Library Surabaya
ABSTRAK
Penelitian ini bertujuan untuk mengeksplorasi bakteri asam laktat ( BAL) dari buah tomat,
menguji potensi antibakterinya serta mengetahui jenis bakteriosin yang dihasilkan. Sampel
buah tomat dari varietas tomat sayur dan tomat buah. Uji aktivititas antibakteri menggunakan
metode difusi sumuran (well diffusion method) dengan bakteri uji Lactobacillus bulgaricus,
Escherichia coli dan Bacillus subtilis yang diperoleh dari laboratorium mikrobiologi Fakultas
Sains dan Teknologi Universitas Airlangga. Identifikasi isolat BAL dilakukan dengan
mengamati karakter makroskopis koloni, mikroskopis sel dan uji fisiologis untuk mengetahui
spesies. Identifikasi jenis bakteriosin berdasarkan berat molekul menggunakan SDS PAGE.
Hasil penelitian mendapatkan 27 Isolat dari berbagai genus BAL. Namun hanya 13 Isolat
yang diuji potensinya dan semuanya memiliki kemampuan penghambatan yang beragam.
Isolat BAL yang paling potensial dalam menghambat pertumbuhan bakteri uji adalah spesies
Lactobacillus plantarum ( ZB2.2). Jenis bakteriosin yang dihasilkan Lactobacillus plantarum
(ZB2.2) adalah plantaricin kelas II b dengan berat molekul antara 2,5 - 6 KDa.
Kata kunci : Bakteri Asam Laktat, Tomat, Bakteriosin, Lactobacillus plantarum ZB2.2,
Plantaricin.
ABSTRACT The purpose of this research was to explore lactate acid bacteria (LAB) from tomato fruits, testing its anti bacterial potency, and finding out bacteriosin type that were produced by selected LAB. Anti bacteria activities test used well diffusion method with testing bacterial Lactobacillus bulgaricus, Escherichia coli and Bacillus subtilis that obtained from microbiology laboratory of Faculty of Science and Technology of Airlangga University. BAL isolate identification was performed by observing colony macroscopic character, cell microscopic and physiology test to find out its species. Bacteriosin type identification was performed based on molecule weight by using SDS PAGE. The result of the research showed 27 isolates from six genera of LAB. However, there was only 13 isolates which potency was being testing and all of them had various inhibition ability. The most potential BAL isolate in inhibiting the growth of testing bacteria was Lactobacillus plantarum (ZB2.2) species. Bacteriosin type that resulted in by Lactobacillus plantarum (ZB2.2) was plantaricin class II b with molecule weight between 2,5 ‐ 6 KDa. Keywords : Lactate Acid Bacteria, Tomato, Bacteriosin, Lactobacillus plantarum (ZB2.2), Plantaricin.
Tesis
JI POTENSI BAKTERI ASAM LAKTAT .....
Martapija, Agmaza