Rosidah, Ria (2018) Pengaruh pH media dan konsentrasi yeast ekstrak terhadap aktivitas antibakteri bakteriosin yang dihasilkan oleh Lactobacillus plantarum. Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.
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Abstract
ABSTRAK
Lactobacillus plantarum merupakan salah satu Bakteri Asam Laktat (BAL) penghasil bakteriosinyaitu senyawa protein yang bersifat antibakteri. Bakteriosin digunakan sebagai pengawet alami pada makananyang aman dan tidak toksik. Penelitian ini bertujuan untuk mengetahui pengaruh pH media, konsentrasi yeast ekstrak serta purifikasi terhadap aktivitas antibakteri bakteriosin.
Penelitian ini menggunakan Rancangan Acak Kelompk Faktorial (RAKF) yang terdiri dari dua faktor yaitu pH (5,5; 6,0; 6,5) dan konsentrasi yeast ekstrak (0,5%; 1%; 1,5%). Data yang diperoleh berupa aktivitas antibakteri bakteriosin yang ditunjukkan dengan luas zona hambat.Analisis data menggunakan Two Way Annova.
Bakteriosin mampu menghambat pertumbuhan Staphilococcus aureusdan Eschericia coli. Luas zona hambat bakteriosin tertinggi pada Staphilococcus aureus sebesar 4,03 mm dan pada Eschericia coli 3,92 mm. Luas zona hambat bakteriosin setelah purifikasi meningkat yaitu pada Staphilococcus aureus sebesar 3,18 mm menjadi 5,08 mm dan pada Eschericia coli 3,43 mm menjadi 3,81 mm.
ABSTRACT
Lactobacillus plantarum is one of Lactic Acid Bacteria(LAB) can produce bacteriocin wich is a protein compound that have an antibacterial properties. Bacteriocin is used as a natural preservative in foods that are safe and non toxic. This study aims to determine the effect of pH media, yeast extract concentration and purification on antibacterial activity of bacteriocin.
This research uses Completely RandomizedDesign (CRD) with two factors, each factor consists 3 treathmens and 2 replication. pH (5,5; 6,0; 6,5) and yeast extract concentration (0,5%, 1%, 1,5%). The data obtained in the form of bacteriocin antibacterial activity showed by the width of inhibit zone. Data of inhibition zone (mm) were analized using Two Way Annova.
The result showed that Bacteriocin can inhibit the growth of Staphilococcus aureus and Escherichia coli. The maximum inhibition zone of bacteriocin in Staphilococcus aureus was 4.03 mm and in Escherichia coli 3.92 mm. The extent of the bacteriocin inhibition zone after purification was increased in Staphylococcus aureus by 3.18 mm to 5.08 mm and in Escherichia coli 3.43 mm to 3.81 mm.
Item Type: | Thesis (Undergraduate) | |||||||||
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Supervisor: | Maunatin, Anik and Abtokhi, Ahmad | |||||||||
Contributors: |
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Keywords: | Lactobacillus plantarum; Bakteriosin; Aktivitas antibakteri; Bacteriocin; antibacterial activity | |||||||||
Departement: | Fakultas Sains dan Teknologi > Jurusan Kimia | |||||||||
Depositing User: | Heni Kurnia Ningsih | |||||||||
Date Deposited: | 15 Apr 2019 13:47 | |||||||||
Last Modified: | 05 Jul 2023 09:31 | |||||||||
URI: | http://etheses.uin-malang.ac.id/id/eprint/13647 |
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