POTENSI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI PLIEK U

DALAM MENGHAMBAT PERTUMBUHAN BEBERAPA

MIKROORGANISME PATOGEN

ABSTRAK

Pliek u merupakan bahan pangan khas Provinsi Aceh, Indonesia yang dibuat dengan
proses fermentasi tanpa penambahan kultur starter bakteri. Bakteri asam laktat (BAL)
secara alami diduga berperan dalam fermentasi tersebut. Keberadaan BAL dalam bahan
pangan fermentasi menghasilkan senyawa metabolit yang berperan sebagai antimikroba,
sehingga dapat menghambat atau mengontrol pertumbuhan mikroorganisme lain seperti
bakteri patogen dan perusak bahan pangan. Penelitian ini bertujuan untuk isolasi,
karakterisasi isolat yang diperoleh dari pliek u dan mengetahui potensinya dalam
menghambat mikroba patogen. Karakterisasi isolat dilakukan secara fenotipik dengan
mengamati sifat morfologi dan fisiologi tiap isolat dan pengujian daya hambat terhadap
mikroba patogen dilakukan secara invitro. Hasil penelitian menunjukkan bahwa isolat
NQ1, NQ2, NQ3, NQ4, dan NQ5 dapat menghambat pertumbuhan Escherichia coli
ATCC 25922 dan Staphylococcus aureus ATCC 25923, namun tidak dapat menghambat
isolat klinis Candida albicans. Penghambatan tertinggi terhadap E. coli dan Staph.
aureus berturut-turut ditunjukkan oleh isolat NQ2 dengan diameter zona bening sebesar
8,5 mm dan 4 mm, sedangkan penghambatan terendah ditunjukkan oleh isolat NQ3 dan
NQ4, masing-masing sebesar 1,5 mm dan 1,2 mm. Berdasarkan karakterisasi sifat
morfologi dan fisiologinya, isolat NQ1, NQ2, NQ3, NQ4, dan NQ5 memiliki beberapa
perbedaan dengan BAL pada umumnya yaitu katalase positif, motil. Karakteristik lain
dari isolat ini memiliki endospora dan Gram positif basil sehingga diduga digolongkan
ke dalam genus Bacillus. Kelima isolat tersebut toleran terhadap asam dan kadar NaCl
10% serta memiliki aktivitas proteolitik, amilolitik, dan kitinolitik. Berdasarkan hal
tersebut dapat disimpulkan bahwa pliek u dapat dijadikan sebagai makanan fungsional
dan isolat bakteri yang diperoleh dapat dijadikan sebagai kandidat dalam formulasi
probiotik dan fermentasi makanan.
Kata kunci: pliek u, fermentasi, bakteri asam laktat, Bacillus, bakteri patogen

Universitas Sumatera Utara

 POTENCY OF LACTIC ACID BACTERIA WHICH IS ISOLATED FROM
PLIEK U IN INHIBITING THE GROWTH OF SEVERAL
PATHOGEN MICROORGANISMS

ABSTRACT

Pliek u is one of a distinctive food from Aceh Province, Indonesia. The fermentation
process of pliek u was done without adding starter culture of bacteria. Lactic acid
bacteria (LAB) naturally alleged involved in this fermentation. The presence of LAB in a
fermented food produced some metabolites compound that act as antimicrobial agent,
which can inhibits or control the growth of pathogenic bacteria or food spoilage. The
aims of this research were to isolate, characterize bacteria isolated from pliek u and to
determine their potential activity in inhibiting pathogenic microbes. The phenotypic
characterization of isolates were conducted by observing the morphology and
physiology of each isolate and the inhibition zone against pathogens microbial which
were carried in vitro. The results showed that NQ1, NQ2, NQ3, NQ4, and NQ5 isolates
have inhibited activities towards the growth of Escherichia coli ATCC 25922 and
Staphylococcus aureus ATCC 25923, but could not inhibit clinical isolate Candida
albicans. The highest inhibition against E. coli and Staph. aureus was consecutively
shown by NQ2 isolates as much as 8.5 mm and 4 mm, while the lowest inhibition shown
by NQ3 and NQ4 isolates, respectively 1.5 mm and 1.2 mm. Based on cells
morphological characterization and physiological properties, five isolates NQ1, NQ2,
NQ3, NQ4, dan NQ5 were quite different from known LAB generally, i.e. catalase
positive and motile. The other characteristics are they have endospores and Gram-
positive bacilli, so it is alleged classified into the genus Bacillus. All isolates were
tolerant to acid and 10% NaCl concentration and they have proteolytic, amylolytic, and
chitinolytic activities. In conclusion, pliek u could be used as a functional food and the
isolates that has been found could be used as candidates in probiotics formulation and
fermentation foods.
Keywords: pliek u, fermentation, lactic acid bacteria, Bacillus, pathogenic bacteria

Universitas Sumatera Utara