OPTIMASI AKTIVITAS BAKTERIOSIN YANG DIHASILKAN OLEH Lactobacillus brevis DARI ES PISANG IJO
DOI:
https://doi.org/10.31571/saintek.v7i2.1063Abstract
Penelitian bertujuan untuk mengoptimasi aktivitas bakteriosin yang dihasilkan Lactobacillus brevis dengan variasi pH dan suhu serta uji konfirmasi enzim proteolitik.  Kultur bakteri berumur 24 jam yang telah diisolasi dari es pisang ijo pada penelitian sebelumnya ditumbuhkan pada media De Man Rogosa Sharp Agar (MRSA) dengan metode striking dan diinkubasi pada suhu 32°C selama 24 jam. Uji aktivitas antibakteri terhadap bakteri indikator menggunakan metode difusi agar.  Hasil penelitian menunjukkan Lactobacillus brevis berpotensi digunakan sebagai agen biopreservatif pada bahan pangan yang dapat menghambat Gram positif (Staphylococcus aureus) dengan aktivitas tertinggi pada pH 6 dan suhu 40°C dengan zona hambat secara berturut turut yaitu 12,10 mm dan 12,40 mm dan Gram negatif (Escherichia coli) dengan aktivitas tertinggi pada pH 6 dan suhu 40°C dengan zona hambat secara berturut turut yaitu 9,30 mm dan 8,5 mm.  Konfirmasi menggunakan enzim zona hambat ketika ditambahkan enzim katalase yaitu sebesar 7 mm dan pada bakteri Escherichia coli dan 10 mm pada bakteri Staphylococcus aureus. Brevicin diinaktifkan oleh enzim tripsin sehingga tidak terbentuk zona hambat pada koloni.
Kata Kunci: Bakteriosin, bakteri asam laktat, pisang ijo
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