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Seminar Loctic Acid Bacteria &Culture Collection -l'heir
Role in lootl, Health, antl lndustrl and the Importdnt of ,llanagetncit of Culture Collecrion
Auditoriura Faculty of Agricuttural Technology Gadjah Mada University - Yogyakarta
Editors
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SEMINAR
Lactic Acid Bacteria and Culture Collection : Their Role in Foo4 Heatth, Industry and The Important of Management of Culture Collection 16
-
17
]anuari 2009
Auditbrium Facutty of Agricultural Techno
.
loy
Gadiah Mada Universif Yogyakarttu Indonesia
Organized by
:
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ISLAB (Indonesian Society gfLactic Acid Bacteria) FORKOIvIIKRO (Communication Forum of Indonesian Culture Collection Curators) Center for Food and Nutrition Studies, Gadjah Mada University Department of Food and Agriculhrral Product Technology Faculty of Agricultural Technolo gy Gadiah Mada University In collaboration with : PERMI (Indonesian Society for Microbiology) PATPI ( Indonesan Food Technologist Association ) branch Yogyakarta
: Tlrcir Rob in Food, Henltlt' Infurctry andTle sentirlrr Inctic Acitl Bacteria and Culture Collectiort 76 -77 th ' 2009' Itnportant Manttgenrcnt of Culture C'ollection' Yogynkartc' lanuary Indonesia
Table of Contents
List of SuPPorting Institution Table of Contents Introduction..- -.......... Preface from the Organizing Committee Preface from the Chairman of ISLAB"'
I r11
vtl vlll
"""""""':
x1
Summary Presentation from Invited Spelkel . . Efiect of Probiotic to the Diarrhea Patients
M.]uffrie.... and Enetgy Metabolism Gastrointestinal commensals Modulate Immunity of The Host """"':""" Yuan Kun Lee........... Potential Application and Their Bacteria: Acid Lactic Indigenous Indonesian Conservation for Sutainable Usage Y' Ramona' Ltl. Srriuyu, N.P. Desy Aryantini, N'W' Nursini' K' A'Nocianitri' D.M. Sukrana, K. Asano, F. Tomita"' PopulationDynamicc,fGastrointestinalMicrobesinCarcinogenTreated Animal
,
""""":""' Achmad Dinotc-...-. and Probiotics Pathogen between Enterococci: The Aqus Wijaya..... --.. -...Lactic Acid Bacteria in Foods
. .
! -l
1
! g
Endang S. Rahayu.-..."""-
"':'
"""""""""'
in RIKIN BRC-|apan Collection of Qualit! Controi of Lactic Acid Bacteria Microorganisms Yoshimi Benno-....-. Future Trend of Probiotic products Fusao Tomita.....-
Technical Session PaPers Lactic Acid A1-1 Isolation and Characterization of Soy Milk Fermenting Bacteria ftom Infant Feces M' Tanaka' l'N' Suiaya" K. A. Nocianitri, I.D.G'M' Pertmana' K' Asano' dari.susu Kuda Bi2;1 Diisolasi yang Laktar A.r._2 x*"i*"rr*si bakteri Asam NyorranSemaciAntara,Nyomar.Dibia,WayanRediAryanta..'................U....... strains A1-3 Scientific Erridence of Local Probiotic L. plantantra and E. faecium lsolated from Dadih Ingrid S. Surono" " """ " : " " " " " terhadap struktur usus Ayam Broilqr A1_4 pengaruh s"piu^u"tasi probiotik .' ' ' "'[4/ " Kumiasih...'. Sri Harimurti, i.,au"g S. Rahayu, Nasroedin, on sprague Lipid A1-5 The Effect of Fermented Milk Metabolites in Profile DazuleY with Standard Diet Dewi Ranra Nurhayati, Eni Harmayanl Y' Marsono""""""""""
ill
10
Full Paper
Not Available 11 Fuli Pap':r
Not Available
27 Full Paper
not Available
Seuinar Lactic Acid Bncterin and Culture Collectit'trt : l'ltcir RoIe in Food, Healtlu Industry and TIu [nrportan! Managenrcnt of Culture Collectiotr. Yogynkttrtn, lnnnry'16 -17 th,2009. G adi ah Mnda Uniae rsi tt1, Y o gy akar t a, In don e si a
A2-1
l"l
J
I
A2-2
A2-3
9 i1
It ,,)
u\
Comparison of Lactate Reduction Strategies Production by Lactococa$ Iactis Agustin Krisna
Wardani....... O............ ..... Karakteristik Biokapsul Lactobacilhs Dad 13 Dengan Berbagai fenis dan
32
ffi ltr:fi:l:11,ili.:;TI:T:1
42
Potensi Tape Biii Teratat (Nyhmpahea sp.l Sebagai Makanan Fuqgsional Rita Khairina, Iin Khusnul Khotimah, Endang S. Rahayu........ . ........GJ
55
Fermentasi Terkendali Petis Daging dengan Kultur Starter Pediococctts acidilacticii YDA3 dan Pediococcl.s pertosrrs YDA4 Yoyok Budi Pramono, Endang S. Rahayu, Suparmo, Tyas Utami. ...........,Q). A2-5 rAensitivitas Bakteri Gram Positif terhadap Katekin yang Diekstraksi dari / Gambir (Uncaria gambir Roxb) Rindit Pambayun, Murdijati Gardjito, SlametSudarmadji, Kapti Rahayu K......-....-.. Antimicrobial Activity of Lactic Acid Bacteria Isolated from Fruit ]uices of A3-1 Ginseng (Panax sp.) A Ema Damayanti, Agus Susanto....... .q2-..... A3-2 Response of Lactic Acid Bacteria Growth on the Media Containing Earth Worm Meais {Lumbricas rubellus} as Feed Additive '.AhmadSofyan,EmaDamayanti,HardiJulendra...... A3-3 Influence oi Bile on Lactobacilli Viability and Ability to Reduce Lactose in I\.'IRSL Broth A2-4
Tyas Utami, Kasmiati, Eni Harmayani, Endang S.
.^\i rt
s:,trriffff
'
,t)
81-1
r
B1-2
Rahayu.....
A Study of Lactic Acid Bacteria Agglutination during
A3-4
A3-5 ,..Peruba*ran
,r)
for Enhancement of Nisin
.......-@.....
v
Sri Luwihana, Retno indrati
,6)
Pengaruh Perbandingan Kacang Hiiau dengan Air Serta Konsentrasi Starter Yoghurt Terhadap Karakteristik Yoghurt Kacang Hiiau (Vigna
radiate) B7-4 B1-5
rB)
lr)
8B
96
106
Cryoprotectanf dan Suhu Pembekuan)
B1-3
t
78
100
Growth Characteristic of Lactic Acid Bacteria Isolated from Fermented Fruit fuice of Noni lMoinda citrifolial in Soymilk @) Peningkatan Kualitas Yoghurt Beku Susu Kacang Merah (Kaiian Senyawa Enny Karti B.S, Ratna Y, Dewanti A. O........,.....
,])
70
Manuf.acture of
Gt
Kimiawi pada Air Kelapa Pascabuka
66
Leni Herliani Afrianti, Bonita A.rrjarsari, Kinda Dyah M......-...........
/
Lunggani
Full Paper
not Available
Kaiakteristik Fisikokim:a Yoghurt Kedelai dan Kacang Tanah ^ . Yeyen P. Wanita, f(etno U. Hatmi, Titiet Djaafar, Siti Rahavu .. .(}) Exploiting Tofu Liquid Waste Become Healthy Food by Lactic Acid Bacteria and Determinaiion of lts Cholesterol Level s hr Vitro Siti Nur Jannah, Endang Kuscliyantini, Arina Tri
L11
@
B2-'1. The Effect of Starter l-actobacillus plantarum Concentration
127
131"
and
Fermentation Time
H.................-.-....-.......-......... (.;p and Chemical Quality of Rucah Fish Fermentation with
Rosicla, Enny Karti ts.S. Nasim
B2-2
Organoleptic Lactic Acid Bacteria as Starter
Sri S,rnrarsih. T. Yudiarti, C.S. Ijtan'ra, Endar,g S. l?ahayu....
l\'
1|;g Futl Papel irot Availabte
Seninar Lactic Acid Brcteia and Culture Collectiort : Tlrcir Rob in Food, Health, ludustry and Tlw lutportant Managentent;of Culture C,ollection. Yogyaknrta, lanuary 16 -77 tlr ,2A09. G adi ah Mada llniuersitv, Yofit akarta, Indonesia
B2-3 ar)
Biodegradasi Limbah Cair Pabrik Tepung Tapioka Menggunakan Ragi
Tape
Nuihayati, Yudha,
82-4
\
Pengaruh Penggunaan Filler dan Asam Propionat Terhadap Performans Sulistiyanto, SriSumarsih, Ambarwatt,M.Iaiz, B.l.M. Tampoebolon........
Penggunaan Effectiae Mictoorganisn (EMa) Terhadap ^ Tanaman Merah Hibrida Varietas Hotbeiuty di Lahan Marginal Eni Suryani, Asep
B3-1
t46
Mikrobiologi Limbah Pangan terolah pada Iama Penyimpan Berbeda B.
BLs
.>,
(t
Ayr...............
1,57 Full Cabai tfi:l
Nurhikmat................
Avaitabte
Dekontaminasi Bakteri Salmonella Pada Beberapa Makanan Olahan yeng Berasal dari Daging Ayam dengan lradiasi Gamma Harsojo, Lydia
Andini.................
7&
83-2
Pengaruh Tingkat Pengenceran Asap Cair dan lenis Ikan Terhadap Karakteristik Mikrobiologis Fillet lkan Asap
B3-3
Kualitas Protein Terlarut Kecap Kacang Merah (Phaseolus aulgaris) Menggunakan InokulumAspergillus oryzae
Murtiari
8va............
170 176
Noviladelfia Dian Estetika, Nrrrhayati, Siti Nurjanah Sanusi...........
834
Antioxidant Activity of Kombucha Roselle (Hibiscls sabdariffa Linn) with Different Extraction Methods Ixa Fibriastuti, Kapti Rahayu, Nanaik
B3-4
Kombucha Rosella {Hibisars Antihiperkolesterolemia
Suhartatik....
sab d
184
aiffa Linndan Kemampuanrr;'a Sebagai
Nanik Suhartatrk, Merkuria Karyantina.. . .... . .. . . ....
792
Poster Session Papers
.
P-1
).r)
Tinjauan Aspek Kimia; Mikrubiologi dan Sifat Antihipertensi Ikan Nila (Orechromis niloticusLl Prima Retrro Wikandari, Suparmo, Y. Marsono, Endang S.
P-2 13)
.
P-3
aq)
lE)
,
P_5
A6\ P-6
P-7
:?)
Rahayu
nvuliii
Isolasi dan Identifikasi bakteri Asam i.aktat yang Bersifat Proteolitik dari Susu Kedelai yangTerfermentasi Secara Spontan 7;\ .iI).. Ywmarini, Retno Indrati, Tyas utami, Y. Marsono.. Study on Factor Affecting Binding Aflatoxin 81 by Lactobacillus acidopillus SNP-2 ,/iTr H.Z. Amanafu Tyas Utami, Endang S. Rahayu....
P4
Full Bekasam Paper
W
Fermentasi Minurnan Sari Kacang Tanah dan Sari Kedelai Menggunakan Bakteri Asam Laktat I-ies L. Yrrnitawati, Birgitta S.ii. Nugrohoningtyas, Tyas Utarni, Endang S. Rahayu... Kemampuan Lactobacillus aci'Tophilus SNP-2 Heat Killed Mereduksi Aflatoksin Bl pada Produk Sari Kacang dan Sari Kedelai Anggu P. N. Hutapea, FX Hartanta Adi Nugroho, Tyas Utami, Endang S. Rahayu..... Difference of Pressure and Process Time in Separating Fermented Kidney Beans (Phaseolus oulgais L). Concentrate by Rhizopus PLL9 as Savory Functional through Microfiltration Membrane. Agustine Susilo..v ati, Aspiyan to, Yati M arya ti Instanization Process of Fermente
202
zio Full Paper
Not Available
Full Paper
Nor Available
21,5
230
Seminar Inctic Acid Bacteia and Culture Coliecticrt : Tlrcir Role of Culture Collection. yogyokartn,
Iyrolytyt Mynagement
G(diah Mcda Uniaersittr, yogvakarta, I4 done.sia-
P-8
P-9
Diafilhation
of
in
Food,
Healtlt, lnclttstry anr! Tlw , 2009.
lanuary 16 -17 th
Fermented Kidney Beans (phaseolus aulgaris
LJ by
Rhizopus PL 19 as savory FunctionJthrough Microfiltration Membrane Aspiyanto, Agustine Susilowati, yati Maryati Potensi Nanofiltrasi Dalam pemekatan Konsentrat Kacang Hijau (Phaseolus radiatusl)Terfermentasi oreh Rhizopus-cL
Probiotik
setagai Ingredien
A_spiyanto, Agustine Susilowati, Thelma A. Budiwati..
P-10
)) P-11
) ' )
ArinaTri Lunggani, Tyas Pawitra Sari, Endang O ""rity*rt The Effect of lactic culture Homogenization on cottage cheer
@
*rrr"::;1;liO
Isolation of tactic Acid Bacteria from Feed silage "", Activities onEscherichia coli and Staphylococcus aureus Ema Damayanti and Ahmad
P-13
viability of
k.
)
P-14 \ P-l5
Sofyan......................
@ Encapsulated Lactob a cillus acidophilus sNp-2 in Ice cream
Andhini Banyuaji, Tyas Utami, EndangS. Rahayu........
Aplikasi Nisin untuk Memperpanjang Masa sin-rpan Tahu pada suhu 5"c Dwi Larasatie Nur Fibri, siti Rahayu, Eni Harmayani, Endang s. Rahayu...... Isolation and Activity Assesment of Lentinan Metabolite from shiitake Miscelium (Lafiinus edodesl and Effects on candida albicans Growth Dalia Sukmawati.
276
285
289 Full Paper
Not Available
Full Paper
Not Available
294
VI
E
?6L
use of sweet Corn Materials for yogurt production : Microbiological, Physicochemical, and Sensory Chaiacteristics
Basuni Hamzah......
P-72
2M
Senrinar Lactic Acid Bacteia and Crilture Collectiott : Thcir RoIe in Food, Healtlt, [ttdttstry mtd Tlre Inrportant Mnnagenrent of Culture C,ollcction. Yogynknrta, lanunry 16 -L7 th,2009' G adi al
t Ma da l) niu er si
tr
t,
Y o w akar ta, [n
rlon
esia
INTRODUCTION Indonesia as a mega-diversity country has diverse microorganisms, including lactic acid bacteria. These bacteria which have varied physiological functions have been isolated and investigated associated with human life. The utilizations of lactic acid bacteria expand into many areas of food, heal*v and industries. Lactic acid bacteria play many roies in traditional Indonesian fernrented foods such as tdpe, kecap, and asinan. Many species and strains of lactic acid bacteria have been suggested to have many beneficial effects on the health of the digestive tract of humans. Many strains of lactic acid bacteria
irave been applied into probiotic products. Administration of specific strains of lactobacilli and/or bifidobacteria was found to be effective in the treatment/prevention of rotavirus, antibiotic-associated, and pathogenic diarrhea. 'fhe abiliry" of specific probiotics to enhance immune function in infant has also been reported. Many researches have been carried related to the development of science and technology in microbiolcgical area. To support the preservation of potential microorganisms, culture collection should be managed in a good management system. Therefore, it is necessary to disseminate these research findings and experiences as well as ho'ar to manage culture collection among researcher, pediatriciar! sfudents, industries and other stake holders. Objectives of this seminar and workshop are : (1) To up date information related to the potency of indigenous microorganisms in food, health and industrY; Q) To disseminate research in microorganisrr^s, pardcularly lactic acid bacteria and other bacteria; (3) "case
study" related to diarrhea and probiotic treatmenf (4) To improve management of Culture Collection in Indonesia
is organized, by ISLAB (Indonesian Society for Lactic Acid Bacteria), FORKOMIKRO (Communication Forum of Indonesian Culture Collection Curators), Center for Food and Nutrition Studies - , and Department of Food and Agricultural
ThLs seminar
Product Technology (DFAPT), Faculty Agriculhrral Technology - Gadjah Mada UniversiS; in collaboration with IDAI (Indonesian Pediatric Society) branch Yogyakarta, PATPI (Indonesian Society for Food Technologist) branch Yogyakarta and PERMI (Indonesian Society for Microbiology)
vll
in Food, HealtlU Inehstry andTIv Senrinar Lactic Acitl Bncteria nnrl Ctrltttre Collcction : TIrcir Role t a, lanunry76-17 th,2009 aknr Y o gy iotr. i ec tu re ColI a nw af Cul ge 4 I n ryor tant Mnn Gadi ah Mada I Jniaercitv, Yoqvakarta, Indonesia
Preface
various kind of Many researchers in lndonesia have been isolated and characterized useful industrially as recoSnized indijenous mi$obes from the nature. Many of thel are microbes of and also have significant role in food and heatttu fr9 Tut'"gement exploration their preservation is important in order to maintain ib sustainability for potential proPerties. produced lactic acid bacteiia has historically linked with food fermentation, bacteriocins microbes' pathogenic and by several strains produced additional hurdle for spoilage beneficialeffects \iar,y species and strains of lactic acid bacteria suggested t9 have rnany been applied for on the health of the digestive tract of humans and animats, and had fuytigns as potential theurapetic probiotics. It has been"said that they - have many in constipatiory anti reduction properties inctuding reduction of cholesterol, inflammatory and anti cancer activities' RoIe in Fd' Health' The semina r on Lactic Acid Bacteia and Culture c-ottection : Their provide lndustry and The lmportant Mantgement of culture Collection is organized to pediatricians' opportirrrity for researchers, fooJ and pharmaceutical manufacturer, of development the for communicate and culture collection curators, students to interact the on impact positive have which science and technotogy in microbiological area utilization indigenous microbes and culture collection management.
I would like io expro, ry sincere thanks to Faculty Agricultural Center for Food u-,,i U.,triilon Studies Gadjah Mada University, for [-actic- Acicl Scciety (Indonesian ISLAB Technology Gadjah Mada Univerisity, Collection Culture Indonesian of Forum Bacteria),"'FOP.KOMIKRO (Comm,niiation on behalf of the organizing
commitbee
Society for Curators), PERMI (Indonesian Microbiological Society), PATPI (lndonesian for their comPgtl Food and Technologist) branch Yogyakirta and all sPonsonng to thank like of the *tote seminar activities.I also'would support leading to th; ",r.."r, to all presenters and participant for their tremendous effort and time spent in the seminar.
Organizing Committee Chairman Dian Anggraini Suroto
vlll
Sentinar Lttctic Acid Bncteria and Cttlture Collcclion : Tlrcir Role in Food, Healtlu [rdustry and The Intpartant Managenrcn[ of Culture Collection. Yogyaknrta, lnnuary 1'6 -L7 tlr ,2009Gadi ah Mada Universittt, Yogvakarta, Indonesia
Preface
Chairman of ISLAB
The Indonesian Society for Lactic Acid Bacteria (ISLAB) was esbablished on March 12, 2003 after the establishment of Asian Federation of Socie$ for Lactic Acid Bacteria (AFSLAB) in November 2002 in Tokyo, fapan. Currently, more than 100 Indonesian Scientists are registered as the member of ISLAB and actively conducting many researches in this area. TSLAB is a member of AFSLAB which is currently planning the 5th Asian conference for Lactic Acid Bacteria on July z - 3,2009 in singapore.
After the 3ra Asian Conference for the l.actic Acid Bacteria was held on August 25 - 26 , 2005, ISLAB has no scientific meeting, nevertheless ISLAB as a member of Indonesian Society for Microbiology (PERMI) suiport every annual meeting organized by PERMI. During the last PERMI meeting in Purwokerto in August 2008, the committee of PERMI, ISLAB and FORKOMKRO had decided to arrange seminar focused on the area of lactic acid bacteria and culture collection Therefore on January 16 - 17,2009 we organized this seminar in collaboration with several societies, i.e. PATPI cabang Yogyakarta; Center for Food and Nutrition Studies, and the Faculty of Agricultural Technology, Gadjah Mada t University. Durir,g this serninar, we have intemational guest speakers, cornmittee of AFSLAB , i'e' Prof. Fusao Tomita, as previous Chairrr,an of AFSLAB, f)r.Yuan Kun Lee, Vice president cf AFSLAB, and Prof. Yoshimi Bennc as Head of RIKEN BRC-ICM, Iapan. While Chairman oi AFSLAB, Prof. Ying-chieh Tsai, who planed to attend this event , unfortunately he could not make it, and send regards to us.
Today, the seminar is very special since the participants are not only come from universities and research institutes but some of them come from indushies. From this seminar, we hope that we can share experiences, expertises, and establish collaboration with universities, research institutes, and induskies-
wish in the future, ISLAB is becaming solid and stronger as society in lactic acid bacteria, and more scientists performhg research in this area, and we can play role and
I
actively participated in international scientific meeting.
would like to express my sincere appreciation to all participants for their conh.ibutions; I w.ish alt of you have a fruidu! tine during the semin-ar Finallv,
i
Chairman of ISLAB Prof. Dr. Endang S. Rahayu Department of Food and Agriculturai Product Technology (DFAPI) Faculty of Agricultural Technology Gadjah Mada University, Indonesia endangsrahay'
[email protected]
IX
and tlte Collection : T!rcir Rolc in Food' Health' Industnl sentinar Lactic Acid Bactena artd Culture 2009 L6-L7th' Coilection'Yogyakarta lanuary hnportant of Mmtagenrc"i 9f {;'t';; Mada llnioersifi , In doi rcsia
FERMENTASITERKENDALIPETISDAGINGDENGAN KULTURSTARTERPeiliococcusacidilacticjiYDA3dan P
eilio
co
ccus P ento cas eus YDA4
SuparmoS' Tyas Utami2 Yoyok Budi Pramonol, Endang S' Rahayu2' universitas Diponegoro'semarang lProgram studi Teknotogi Hasil Ternak"Fakultas Peternakan
2rurusanr"ffi
;i;;;;;;;Li;;:Tilff:1,:1:.ffiJeknotogiPertanian ABSTRAK
baktei bersifat spreadable :,,i:S.terkatttominasi mengkonsumsinya yang *r*I;'hovii* x"t1yit1" bagr petis nging d;ngan ladar garam 20% 'untuk itu pertu tindain pr"gi,4i1i"i.P"di;-i;-:r*r"tasi s.a11 iak{eri asdm taktat vang tahan iit:;iir, (b/b) yang mam, ar\i[in'oaobh bakteri pinttiiun rni d.igunakan Pediococarc acidilacticii garaffi odalall p"aioorii. llntuk in datam patogen,
Pada fernutttasi petis daging yang pembusuk dan penglusil histantin y*g
r":*A:;rxxffiYt*' ii"i:
'sebagai
i,rti",
starter yang dnpat n iembe.ilo
Wf;#{#;Y
dengan 4 ulangan dan
eksplorasi au:at (,,exptllaiion irpnrmrnnt Isotat baktei asam taktat yang aigun
2 satuan percobaan'
^ttnoi") iitit penelitian sebelumnya ilai k""';;;;;tkt" .i,nlai acidilacticii YDA3 dan Pe'diocaccus daging iradisional, yaitu ieiiococcus fermentasi rytis 'oentocaseas yDA4. Feimmto.si dilalai',sn i"iiiaa\ dengan menggnukan kedua baktei ",*'" ';:;; t;;;; ,r*'n, iaogoi htltur startet' starter yang itigu'takan mempunyai nilai
tcedua'lw-tt*r histamin 1' log cycle; itpr* dnn baktii fo"gAil H'!88o 5'8 mg/1009; menekan'hislamin proiein tertarut *rnirgil-hinggo i*%:';;pu mgftlog' 23'2 TMAhingga +ilS *&nWi; io*pu mmekan Hasil peneliti"n *rrurirxm bo-yo tambah yang ffiam,-'ieoeto, kelompok maffipu menekan
7:4ff;;ggt
senyawa volatil yang dihalilkan sebagai
PENDAHULUAN
'#;"1t$*"o;#"Ti"*l'11:1ffi
peran bakteri asam raktat pentins amino atau peptida'- Parameter yang terutama dalam,r.".*t"r, p"ttr*Uotui sering aigun;kan adalah TVN (total yang tidak- aircn"r,aaki, yaitu . TMA (ti metil bakteri volatil base nitrogen) danUntuk itu secara kebusrrkan amin\ yang terbentuk' patogen. Bakteri **;;1; daging petis umum diam fermentasi dalam suatu 'p.6a,* ^.tuta., yang menyebabkan berpotensi terbentuk komponen fermentasi ak; kuaiitas dapat menggangu . terbentuknya komponen "off-flavor- Ymg ku"el*tu.,,- sehingga diperlukan yang kurang diJ,rkai. Untuk itu
bakteri
t akteri penyebab kebusukan dan
diupayakan.,,,*rmeminimalkantind'akanpengendaliandengan menggunakan- bakteri asam laktat "offterbentuknllu ir,aituio, komponen kultur starter. Tuiuan penelitian flavor,, karena akan berpeng.ruh seuufii ini rnengungkap p"tll bakteri terhadap kualitas produk fermentasi' ,,n6-nur!oi'*ill u"lt}'J".t Pecliccoccus oiidii'*ti'ii YDA3 dar' Komponen
ISBI'J : 97 B-979-19Y5-U0
66
Senrinar Lsctic Acid Bnctcrin utd Aiture Collection : Tlvir RoIe in Food, Health, Industry and tlrc Important of Management of Culture C-ollzction. Yogyakarta lanuary 1'6-1'7u',2009 Gadiah Mada Ufliaersitv, lndonesia
YDA4
sedangkan
dalam fermentasi petis daging. Fermentasi ini diharapkan dapat dapat mengendalikan komponen yang tidak dikehendaki, menjadi serta bakteri yang penyebabnya. PeQiococcus pentocaseus
Pengaruh Kultur Murni Terhadap Perubahan Mikrobiologis Fermentasi petis daging menggunakan 2
isolat terpilih yaitu
Pediococcus
acidilncticii YDA3 dan Pediocrccas pentocaseus YDA4 kedua isolat ini
Penelitian ini merupakan penelitian eksplorasi awal (explomtion erpeimentol method) dengan 4 ulangan dan 2 anak satuan ulangan percobaan. Oleh karena penelitian ini merupakan eksplorasi awal untuk itu tidak perlu dilakukan analisa sidik ragam.
mempengaruhi perubahan populasi mikrobia fermentasi cairan bakal petis. Adapun data penelitian tentang pengaruh isolat Pediococctts acidilacticii YDA3 dan Pediocrnts ryntocaseus YDA4 terhadap perubahan populasi mikrobia disajikan dalam Tabel 1. Terlihat kedua isolat baktert asam laktat yaitu Peitiococciis aciditacfioi YDA3 dan Pediococans pntocaseus YDA4
Isolat bakteri asam laktat Yang digunakan ada 2 yaitu Pediococcus acidilacticii YDA3 dan Pediococans pentocasrts YDA4. Isolat-isolat ini merupakan hasil penelitian sebelum yang diperoleh dari isolasi dari pada furmentasi petis mikrobiota
mempunyai kemamp'uan
menekan
pertumbuhan kelompok coliform dan bakteri penghasil histamin hingga 1 lqg
"1"-i spontan. daging secara Produk fermentasi daging dibuat
cycle bila dibandingkan kontrol. Kemampuan menekan kelompok
dmgan cara daging digiling kemudian dilakukan penggaraman dengan larutan 20% (b/b). Setetah itu dilakukan
bakbri penghasil histamin ini diduga berasal dari asam laktatyang terbentuk serta. produk metabolitnya. Produk metabolit itu misalnya hidrogen peroksida, diasetil, dan dan
coliform dan
starter,
dilakukan pendinginan pada suhu 4€ selama t 6 iam, fermentasi berlangsung pada suhu kamar selama 48 jam.
kemungkinan adanya
bakteriosin. Asam laktat akan berdifusi ke dalam sel mikrobia target, yang akan terdisosiasi sehingga menggangu sistem transPort ini akan nutrisi. Disosiasi dalam membentuk proton dan anion, sehingga
Parameter yang diamati adalah kemampuan kedua starter tersebut datam menekan kelompok coliform, bakteri penghasil histamin, TVN dan
sel
TMA sebagai indikator kornponen "offfla!'or" serta beberapa indikator kimia
seperti protein terlarut, total
terlarut
HASIL DAN PEMBAHASAN
METODE PENELMIAN
inokulasi dengan kedua
untuk protein
dengan metoda l-ourry.
keberadaan men8Sanggu
asam
proton tersebut
Yang
keseimbangan
pengangkutan nutrisi. Oleh sebab itu bakteri akan berusaha mengeluarkan proton tersebut dari dalam sel. Proses pengeluaran proton ini membutuhkan energi yang tinggi. akibatnya bakteri akan mati karena kehabisan energi (Netcher, 2001). Untuk hidrogen's peroksida yang diharsilkan bakteri asam": laktat akan membentuk radikai''
brtitrasi, histamin yang dihasilkan dan perubahan pH. Untuk menjaring kelompok cohform digunakan media selektif VRBA (Violet BiIe Red Agnr'1 sedangkan untuk penghasil histamin digunakan media Niven termodifikasi. Untuk mengukur TVN dan TMA dengan metoda titrasi,
67
Seminar Lactic Acid Bacteia and Culture Collcctiort : Tlwir Role in Food, Henlth, lndustry and tlrc Important of Management of Culture C-ollection. Yogyakarta lanuary 16-17u,, 2009 Gadiah Mada Uniuersitv, Indonesia
hidroksi yang sangat reaktif serta bakteri yang mengakibatkan kematian mengoksidasi sel yang mengakibatkan (Daeschel et aL,1989). kerusakan struktur molekul protein sel Tabel 1. Perubahan Populasi Mikrobiologis Fermentasi Petis Daging dalam Larutan Garam 20% (b/b) Menggunakan 2 Isolat Pediococcus Terpilih
Pengukuran Mikrobiologis Kode isolat
Total mikrobia awal
Kel.
Bakt. Penghasil
colifornt awal akhir
histamin
awal
fumlah BAL
awal
akhir
akhir
Pediococcus
3,7x1U 8,2x1@ ,6x1S 2,\x1U 2,9x10s 3,2x1G 4,2x7ff
8,3x1ff
3,6x1S 8,1x1@ 1,7x10ts 2,6x101 2,9x1ff 3,4x1G 3,8x1ff
9,2x10e
konhol 3,2x1F 8,1x1ff 2,3x10s 7,1x1U 3,3x10s 4,4x1U 2,7x1U Konbol: tanpa inokulasi kultur BAL
4,1x10s
acidilacticii YDA'3 Pediococcus
pentocaseus
YDA'4
Tabel
Kode
2
Perubahan Kimiawi selama Proses Fermentasi dengan 2 Isolat PediococcasTerpilih Perubahan kimiawi Total asam Prot terlarut l{istamin TVN
isolat
TMA pFI Tertitrasi(%) (%) _- !ql/jO0g me/100e me/1Cne awal akhir awal akhir a-wal al,hir awal akhir awal akhir awal ai
Pediococctts
acidilacticii
6,41
. 4,52 A,69 0,93
7,61
't0,2
6,2
7,2
?3,2
42,8
YDA3 Pediococcus
6,51 4,47 O,S7
0,92
1,62
103
2,5
5,8 7,3
13,2
3,9
24, t
kontrol 6,51 5,78 0,69
0f3
1,58
7.9
2.6
10,6 8,1
87,2
4.3
50. 1
ryntocaseus YDA4
Kontuol : tanpl inokulasi kultur BAL
Ini menunjukan bahwa kedua isolat Pediococcus acidilacticii YDA3 dan Pediococans Wntocaseus YDA4 bersifat homofurmentatif mampu menghasilkan produk utama berupa asam laktat yang irgu berfungsi sebagai pengendali pertumbuhan mikrobia yang tidak diinginkan. Pada Tabel 2. tampak juga kedua isolat dapat rneningkatkan protein terlarut mencapai 10,2-10fio/o dibandingkan kontrol yang hartya 7,9% ini membuktikan bahwa kedua isolat mempunyai kemampuan proteolitik. Kedua isolat juga mampu menekan histamin yang terbentuk hanya 5,V6,2 mg/L00g ditrandingkan konhoi yang merrcapai 10,6 mgi'IA0g, demikian juga
Pengaruh Kultur Murni Terhadap Perubahan Kimiawi Kedua isolat yaitu Pediococans aciililacticii
YDA3 dan
Pediococcus Wtocasetts YD
A4
digunakan sebagai kultur starter fermentasi petis daging menyebabkan perubahan kimiawi selama Droses fermentasi, Data hasil penelitian perubahan kimiawi disajikan dalam Tabel
2.
Terlihat pada Tabel 2 kedua isolat bakteri asam laktat menghasilkan pH yang lebih asam (mencapai 4,474,52\ dibandingkan dengan konhol ftanya 5,78) demikian juga dengan total asam tertihasi lebih 'tinggi {0,924,93o/.) dibanclingkan kontro! (hanya 0,83%).
58
Sentinnr Lactic Acid Bacteia and Gilture C-allectbn : Tleir Rolc in Food, ilealtlL Industry and tlw lmportant of Managenrcnt of Culture Collection, Yogyakarta lanuary 76-17't', 2009 iah Mada
Uniaersittt, lndonesia
dapat menekan indikator komponen " off-flavor" yang terbentuk, terbukti dengan TVN yang terbentuk hanya 42,& mg/100g hampir separuh dibandingkan dengan kontrol yang
43,2
sangat tinggt mencapai 87,2 mg/1ffig. Demikian iuga TMA yang terbentuk lebih kecil hanya ?3,2 - 24,7 mg/1009 dibandingkan dengan konhol yang mencapai 5Q1 mg/100g.
De Vuyst,
Lj. 2000. Tec{rnology
Related to the Application of Functional Starter Culture. Food Tech & Biotech.33 :10!112. De Vuys! L.I. 2002. A Novel Area of Predictive Modelling : Describing the Functionality of Beneficial Microorganisms in Foods. Int. J. Food Mic.73:25't-259. De Vuyst, L.J. dan l-eroy, F.2004. Lactic Acid Bacteria as Furrctional Starter Food Cultures
for
acidiiacticit
Food
YDA3
dan pentocasans YDA4 dapat Pediococans sebagai kultur starter digunakan petis daging karena fermentasi nilai tambah yaitu mampu mempunyai menekan kelompok cohform dan bakteri penghasil histamin L log cycle; protein
terlarut meningkat hingga
1O3%,
mampu menekan histamin hingga 5,8 mg/1009 mampu menekan TVN hi.ggu a2$ mg/1009 mampu menekar. TMA hingga 23,2mg/1ffig. DAFTAR PUSTAKA
Anonim. 1990. Official Methods of Analysis of the Association of
Officid Analytical
Chemist.
Association of Official Analytical , Chemists, Wahingto& D.C. Anonim. 1985. Penentuan Kadar TVB dan TVN sectua ConwaY. SNI 14/:9U7%5.
Buckenhuskess, L.T. 1993. Selection Criteria for Lactic Acid Bacteria to be ljsed as Starter Cultures for Various Food Comodities. FEMS. Mic. Rev.72: ?-5T272. Daeschel, M.A. 1988. Characterization of
Bacteriocln
from
Inctobacillus 86-th
plantarum. Presented
at
Annual lvltg. Am.Sc. Microbiology. Wshington. March (Abstrac
the
Fermentation Indusby. Trends in
KESIMPULAN Pediocuctts
Aspect
for
D.C.
Eg*,
ft
.& Tech. 15 : 67-78.
A.F. 1983. I-actic Acid Bacteria of Meat and Meat Product. Ant. Van Leuw. 49:327-336. Lowry, O.H., Roseborg, N.I., Farr, A.L., dan Randall, RI. 1951. Protein ' Me"ror"ment with the Folin Phenol Reagenl J. BioI. Chem., L93 :26a275 Netcher, E.W. 2001. Microbiology a Human Perspective. 3"a ed. Mc. Graw Hill. New York.
