ISBN : 978-979-1 9546-0-0

SeminarLoctic Acid Bacteria &-

Culture Collection-l'heir

Role in lootl, Health, antl lndustrland the Importdnt of ,llanagetncit

of Culture Collecrion

Auditoriura Faculty of Agricuttural TechnologyGadjah Mada University - Yogyakarta

Editors :

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Organized by :

center ror Food uno Nutl?tt:'ti3$[:i'{^ifiln cottaboration with:

PlRMl, PATPI Cabang Yogyakarta andFaculty of Agricuttural Technology-Gadjah Mada university

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SEMINAR

Lactic Acid Bacteria and Culture Collection : Their Role inFoo4 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 :

,toP-ISLAB (Indonesian Society gfLactic Acid Bacteria)

FORKOIvIIKRO (Communication Forum of Indonesian CultureCollection Curators)

Center for Food and Nutrition Studies, Gadjah Mada UniversityDepartment 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

Indonesia

Table of Contents

List of SuPPorting InstitutionTable of ContentsIntroduction..- -..........Preface from the Organizing Committee """""""':Preface from the Chairman of ISLAB"'

Summary Presentation from Invited Spelkel .

. Efiect of Probiotic to the Diarrhea Patients

M.]uffrie...., Gastrointestinal commensals Modulate Immunity and Enetgy Metabolism

sentirlrr Inctic Acitl Bacteria and Culture Collectiort : Tlrcir Rob in Food, Henltlt' Infurctry andTle

Itnportant Manttgenrcnt of Culture C'ollection' Yogynkartc' lanuary 76 -77 th ' 2009'

of The HostYuan Kun Lee........... """"':"""Indonesian Indigenous Lactic Acid Bacteria: Their Potential Application and

Conservation for Sutainable Usage

Ltl. Srriuyu, N.P. Desy Aryantini, N'W' Nursini' K' A'Nocianitri' Y' Ramona'

D.M. Sukrana, K. Asano, F. Tomita"'PopulationDynamicc,fGastrointestinalMicrobesinCarcinogenTreatedAnimalAchmad Dinotc-...-. """"":""'The Enterococci: between Pathogen and Probiotics

Aqus Wijaya..... --.. -...-Lactic Acid Bacteria in Foods

Endang S. Rahayu.-..."""- "':' """""""""'. Qualit! Controi of Lactic Acid Bacteria in RIKIN BRC-|apan Collection of

Ir11

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x1

MicroorganismsYoshimi Benno-....-.

. Future Trend of Probiotic products

Fusao Tomita.....-

Technical Session PaPers

A1-1 Isolation and Characterization of Soy Milk Fermenting Lactic Acid

10

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11Fuli

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27Full

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! Bacteria ftom Infant Feces

K. A. Nocianitri, I.D.G'M' Pertmana' K' Asano' M' Tanaka' l'N' Suiaya"

A.r._2 x*"i*"rr*si bakteri Asam Laktar yang Diisolasi dari.susu Kuda Bi2;1

NyorranSemaciAntara,Nyomar.Dibia,WayanRediAryanta..'................U.......A1-3 Scientific Erridence of Local Probiotic L. plantantra and E. faecium strains

lsolated from DadihIngrid S. Surono" " """ " : " " " " "

A1_4 pengaruh s"piu^u"tasi probiotik terhadap struktur usus Ayam Broilqr

Sri Harimurti, i.,au"g S. Rahayu, Nasroedin, Kumiasih...'. .' ' ' "'[4/ "

A1-5 The Effect of Fermented Milk Metabolites in Profile Lipid on sprague

DazuleY with Standard DietDewi Ranra Nurhayati, Eni Harmayanl Y' Marsono""""""""""

-l

1

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ill

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

A2-1l"lJ

A2-2

Comparison of Lactate Reduction Strategies for Enhancement of NisinProduction by Lactococa$ IactisAgustin Krisna Wardani....... O............ .....

Karakteristik Biokapsul Lactobacilhs Dad 13 Dengan Berbagai fenis dan

ffi ltr:fi:l:11,ili.:;TI:T:1Potensi Tape Biii Teratat (Nyhmpahea sp.l Sebagai Makanan FuqgsionalRita Khairina, Iin Khusnul Khotimah, Endang S. Rahayu........ . ........GJFermentasi Terkendali Petis Daging dengan Kultur Starter Pediococcttsacidilacticii YDA3 dan Pediococcl.s pertosrrs YDA4Yoyok Budi Pramono, Endang S. Rahayu, Suparmo, Tyas Utami. ...........,Q).

A2-5 rAensitivitas Bakteri Gram Positif terhadap Katekin yang Diekstraksi dari/ Gambir (Uncaria gambir Roxb)

A3-1

Rindit Pambayun, Murdijati Gardjito, SlametSudarmadji, Kapti Rahayu K......-....-..Antimicrobial Activity of Lactic Acid Bacteria Isolated from Fruit ]uices ofGinseng (Panax sp.) AEma Damayanti, Agus Susanto....... .q2-.....

A3-2 Response of Lactic Acid Bacteria Growth on the Media Containing EarthWorm Meais {Lumbricas rubellus} as Feed Additive

'.AhmadSofyan,EmaDamayanti,HardiJulendra......

I9

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A2-3

A2-4

32

42

55

66

70

78

u\ A3-3

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Influence oi Bile on Lactobacilli Viability and Ability to Reduce Lactose inI\.'IRSL BrothTyas Utami, Kasmiati, Eni Harmayani, Endang S. Rahayu..... .......-@.....A Study of Lactic Acid Bacteria Agglutination during Manuf.acture of

Gts:,trriffff vA3-5 ,..Peruba*ran Kimiawi pada Air Kelapa Pascabuka

' Sri Luwihana, Retno indrati81-1

8B

,t) Growth Characteristic of Lactic Acid Bacteria Isolated fromFruit fuice of Noni lMoinda citrifolial in Soymilk

Fermented

96

100

106

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127

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Peningkatan Kualitas Yoghurt Beku SusuCryoprotectanf dan Suhu Pembekuan)

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Kacang Merah (Kaiian Senyawa

Enny Karti B.S, Ratna Y, Dewanti A. O........,.....

B1-3 Pengaruh Perbandingan Kacang Hiiau dengan Air Serta KonsentrasiStarter Yoghurt Terhadap Karakteristik Yoghurt Kacang Hiiau (Vignaradiate) /Leni Herliani Afrianti, Bonita A.rrjarsari, Kinda Dyah M......-...........

B7-4 Kaiakteristik Fisikokim:a Yoghurt Kedelai dan Kacang Tanah ^Yeyen P. Wanita, f(etno U. Hatmi, Titiet Djaafar, Siti Rahavu .. .(}) .

B1-5 Exploiting Tofu Liquid Waste Become Healthy Food by Lactic AcidBacteria and Determinaiion of lts Cholesterol Level s hr VitroSiti Nur Jannah, Endang Kuscliyantini, Arina Tri Lunggani @

B2-'1. The Effect of Starter l-actobacillus plantarum Concentration andFermentation TimeRosicla, Enny Karti ts.S. Nasim H.................-.-....-.......-......... (.;p 1|;g

B2-2 Organoleptic and Chemical Quality of Rucah Fish Fermentation with FutlPapelLactic Acid Bacteria as Starter irot

Sri S,rnrarsih. T. Yudiarti, C.S. Ijtan'ra, Endar,g S. l?ahayu.... Availabte

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Seninar Lactic Acid Brcteia and Culture Collectiort : Tlrcir Rob in Food, Health, ludustry and Tlwlutportant Managentent;of Culture C,ollection. Yogyaknrta, lanuary 16 -77 tlr ,2A09.G adi ah Mada llniuersitv, Yofit akarta, Indonesia

B2-3 Biodegradasi Limbah Cair Pabrik Tepung Tapioka Menggunakan RagiTape .>,Nuihayati, Yudha, Ayr............... (t t46Pengaruh Penggunaan Filler dan Asam Propionat Terhadap PerformansMikrobiologi Limbah Pangan terolah pada Iama Penyimpan BerbedaB. Sulistiyanto, SriSumarsih, Ambarwatt,M.Iaiz, B.l.M. Tampoebolon........

Penggunaan Effectiae Mictoorganisn (EMa) Terhadap Tanaman Cabai Full

Merah Hibrida Varietas Hotbeiuty di Lahan Marginal ^ tfi:l

Eni Suryani, Asep Nurhikmat................ Avaitabte

Dekontaminasi Bakteri Salmonella Pada Beberapa Makanan Olahan yengBerasal dari Daging Ayam dengan lradiasi GammaHarsojo, Lydia Andini................. 7&Pengaruh Tingkat Pengenceran Asap Cair dan lenis Ikan TerhadapKarakteristik Mikrobiologis Fillet lkan AsapMurtiari 8va............ 170Kualitas Protein Terlarut Kecap Kacang Merah (Phaseolus aulgaris)Menggunakan InokulumAspergillus oryzae 176Noviladelfia Dian Estetika, Nrrrhayati, Siti Nurjanah Sanusi...........Antioxidant Activity of Kombucha Roselle (Hibiscls sabdariffa Linn) withDifferent Extraction MethodsIxa Fibriastuti, Kapti Rahayu, Nanaik Suhartatik.... 184Kombucha Rosella {Hibisars sab d aiffa Linndan Kemampuanrr;'a SebagaiAntihiperkolesterolemiaNanik Suhartatrk, Merkuria Karyantina.. . .... . .. . . .... 792

Poster Session PapersTinjauan Aspek Kimia; Mikrubiologi dan Sifat Antihipertensi Bekasam Full

Ikan Nila (Orechromis niloticusLl Paper

Prima Retrro Wikandari, Suparmo, Y. Marsono, Endang S. Rahayu nvuliiiIsolasi dan Identifikasi bakteri Asam i.aktat yang Bersifat Proteolitik dariSusu Kedelai yangTerfermentasi Secara Spontan 7;\Ywmarini, Retno Indrati, Tyas utami, Y. Marsono.. .iI).. 202

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Study on Factor Affecting Binding Aflatoxin 81 by Lactobacillusacidopillus SNP-2 ,/iTrH.Z. Amanafu Tyas Utami, Endang S. Rahayu.... WFermentasi Minurnan Sari Kacang Tanah dan Sari Kedelai MenggunakanBakteri Asam LaktatI-ies L. Yrrnitawati, Birgitta S.ii. Nugrohoningtyas, Tyas Utarni, Endang S. Rahayu...

Kemampuan Lactobacillus aci'Tophilus SNP-2 Heat Killed MereduksiAflatoksin Bl pada Produk Sari Kacang dan Sari KedelaiAnggu P. N. Hutapea, FX Hartanta Adi Nugroho, Tyas Utami, Endang S. Rahayu.....

Difference of Pressure and Process Time in Separating Fermented KidneyBeans (Phaseolus oulgais L). Concentrate by Rhizopus PLL9 as SavoryFunctional through Microfiltration Membrane.Agustine Susilo..v ati, Aspiyan to, Yati M arya ti

Instanization Process of Fermente<i Mung beans (Phrceo,hts radiatus L.lConcentrate as Ingredier.t Probiotic through Vacuum Dqyer.Agustine Susilowati, Thelna A. Dudiwati, Aspiyanio... @

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Seminar Inctic Acid Bacteia and Culture Coliecticrt : Tlrcir Role in Food, Healtlt, lnclttstry anr! TlwIyrolytyt Mynagement of Culture Collection. yogyokartn, lanuary 16 -17 th , 2009.G(diah Mcda Uniaersittr, yogvakarta, I4 done.sia-

Diafilhation of Fermented Kidney Beans (phaseolus aulgaris LJ byRhizopus PL 19 as savory FunctionJthrough Microfiltration MembraneAspiyanto, Agustine Susilowati, yati MaryatiPotensi Nanofiltrasi Dalam pemekatan Konsentrat Kacang Hijau(Phaseolus radiatusl)Terfermentasi oreh Rhizopus-cL setagai IngredienProbiotikA_spiyanto, Agustine Susilowati, Thelma A. Budiwati..use of sweet Corn Materials for yogurt production : Microbiological,Physicochemical, and Sensory ChaiacteristicsArinaTri Lunggani, Tyas Pawitra Sari, Endang

""rity*rt O @

The Effect of lactic culture Homogenization on cottage cheerBasuni Hamzah......Isolation of tactic Acid Bacteria from Feed silage "", *rrr"::;1;liOActivities onEscherichia coli and Staphylococcus aureusEma Damayanti and Ahmad Sofyan...................... @viability of Encapsulated Lactob a cillus acidophilus sNp-2 in Ice creamk. Andhini Banyuaji, Tyas Utami, EndangS. Rahayu........

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P-14 Aplikasi Nisin untuk Memperpanjang Masa sin-rpan Tahu pada suhu 5"cDwi Larasatie Nur Fibri, siti Rahayu, Eni Harmayani, Endang s. Rahayu......

P-l5 Isolation and Activity Assesment of Lentinan Metabolite from shiitakeMiscelium (Lafiinus edodesl and Effects on candida albicans GrowthDalia Sukmawati.

VI

E

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 oflactobacilli and/or bifidobacteria was found to be effective in the treatment/preventionof 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, culturecollection should be managed in a good management system. Therefore, it is necessary todisseminate these research findings and experiences as well as ho'ar to manage culturecollection 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 ofCulture Collection in Indonesia

ThLs seminar 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 AgriculturalProduct Technology (DFAPT), Faculty Agriculhrral Technology - Gadjah MadaUniversiS; in collaboration with IDAI (Indonesian Pediatric Society) branch Yogyakarta,

PATPI (Indonesian Society for Food Technologist) branch Yogyakarta and PERMI(Indonesian Society for Microbiology)

vll

Senrinar Lactic Acitl Bncteria nnrl Ctrltttre Collcction : TIrcir Role in Food, HealtlU Inehstry andTIv

lanunry76-17 th,2009I n ry or tan t Mnn a ge nw 4 af Cul tu re ColI ec i iotr. Y o gy aknr t a,

Gadi ah Mada I Jniaercitv, Yoqvakarta, Indonesia

Preface

Many researchers in lndonesia have been isolated and characterized various kind of

indijenous mi$obes from the nature. Many of thel are recoSnized as industrially useful

and also have significant role in food and heatttu fr9 Tut'"gement of microbes

preservation is important in order to maintain ib sustainability for exploration their

potential proPerties.

lactic acid bacteiia has historically linked with food fermentation, bacteriocins produced

by several strains produced additional hurdle for spoilage and pathogenic microbes'

\iar,y species and strains of lactic acid bacteria suggested t9 have rnany beneficialeffects

on the health of the digestive tract of humans and animats, and had been applied for

probiotics. It has been"said that they have many fuytigns as potential theurapetic

properties inctuding reduction of -

cholesterol, reduction in constipatiory anti

inflammatory and anti cancer activities'

The semina r on Lactic Acid Bacteia and Culture c-ottection : Their RoIe in Fd' Health'

lndustry and The lmportant Mantgement of culture Collection is organized to provide

opportirrrity for researchers, fooJ and pharmaceutical manufacturer, pediatricians'

culture collection curators, students to interact and communicate for the development of

science and technotogy in microbiological area which have positive impact on the

utilization indigenous microbes and culture collection management.

on behalf of the organizing commitbee I would like io expro, ry sincere thanks to

Center for Food u-,,i U.,triilon Studies Gadjah Mada University, Faculty Agricultural

Technology Gadjah Mada Univerisity, ISLAB (Indonesian Scciety for [-actic- Acicl

Bacteria),"'FOP.KOMIKRO (Comm,niiation Forum of Indonesian Culture Collection

Curators), PERMI (Indonesian Microbiological Society), PATPI (lndonesian Society for

Food and Technologist) branch Yogyakirta and all sPonsonng comPgtl for their

support leading to th; ",r.."r,

of the *tote seminar activities.I also'would like to thank

to all presenters and participant for their tremendous effort and time spent in the

seminar.

Organizing CommitteeChairman

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 ,2009-

Gadi ah Mada Universittt, Yogvakarta, Indonesia

PrefaceChairman 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 forFood and Nutrition Studies, and the Faculty of Agricultural Technology, Gadjah Mada

tUniversity.

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 fromuniversities and research institutes but some of them come from indushies. From this

seminar, we hope that we can share experiences, expertises, and establish collaborationwith universities, research institutes, and induskies-

I 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

actively participated in international scientific meeting.

Finallv, i 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

Chairman of ISLABProf. Dr. Endang S. RahayuDepartment of Food and Agriculturai Product Technology (DFAPI)Faculty of Agricultural TechnologyGadjah Mada University, Indonesiaendangsrahay' u@yahoo.com

IX

sentinar Lactic Acid Bactena artd Culture Collection : T!rcir Rolc in Food' Health' Industnl and tlte

hnportant of Mmtagenrc"i 9f {;'t';; Coilection'Yogyakarta lanuary L6-L7th' 2009

FERMENTASITERKENDALIPETISDAGINGDENGANKULTURSTARTERPeiliococcusacidilacticjiYDA3dan

P eilio co ccus P ento cas eus YDA4

Yoyok Budi Pramonol, Endang S' Rahayu2' SuparmoS' Tyas Utami2

lProgram studi Teknotogi Hasil Ternak"Fakultas Peternakan universitas Diponegoro'semarang

2rurusanr"ffi ;i;;;;;;;Li;;:Tilff:1,:1:.ffiJeknotogiPertanian

ABSTRAK

Pada fernutttasi petis daging yang bersifat spreadable :,,i:S.terkatttominasi baktei patogen,

pembusuk dan penglusil histantin y*g *r*I;'hovii* x"t1yit1" bagr yang mengkonsumsinya

'untuk itu pertu tindain pr"gi,4i1i"i.P"di;-i;-:r*r"tasi petis nging d;ngan ladar garam 20%

(b/b) yang mam, ar\i[in'oaobh bakteri iit:;iir, ii"i: s.a11 iak{eri asdm taktat vang tahan

garaffi odalall p"aioorii. llntuk in datam pinttiiun rni d.igunakan Pediococarc acidilacticiir":*A:;rxxffiYt*' Wf;#{#;Y

'sebagai i,rti", starter yang dnpat n iembe.ilo

eksplorasi au:at (,,exptllaiion irpnrmrnnt ^ttnoi") dengan 4 ulangan dan 2 satuan percobaan'

Isotat baktei asam taktat yang aigun k""';;;;;tkt" iitit .i,nlai penelitian sebelumnya ilai

fermentasi rytis daging iradisional, yaitu ieiiococcus acidilacticii YDA3 dan Pe'diocaccus

'oentocaseas yDA4. Feimmto.si dilalai',sn ",*'" i"iiiaa\ dengan menggnukan kedua baktei

';:;; t;;;; ,r*'n, iaogoi htltur startet'

Hasil peneliti"n *rrurirxm bo-yo tcedua'lw-tt*r starter yang itigu'takan mempunyai nilai

tambah yang ffiam,-'ieoeto, kelompok itpr* dnn baktii fo"gAil histamin 1' log cycle;

proiein tertarut *rnirgil-hinggo i*%:';;pu menekan'hislamin H'!88o 5'8 mg/1009;

maffipu menekan 7:4ff;;ggt +ilS *&nWi; io*pu mmekan TMAhingga 23'2 mgftlog'

PENDAHULUAN senyawa volatil yang dihalilkan sebagai

peran bakteri asam raktat pentins '#;"1t$*"o;#"Ti"*l'11:1ffiterutama dalam,r.".*t"r, p"ttr*Uotui amino atau peptida'- Parameter yang

bakteri yang tidak- aircn"r,aaki, yaitu sering . aigun;kan adalah TVN (total

t akteri penyebab kebusukan dan bakteri volatil base nitrogen) dan TMA (ti metil

patogen. Bakteri **;;1; kebusrrkan amin\ yang terbentuk' Untuk itu secara

dalam suatu 'p.6a,* ^.tuta.,

umum diam fermentasi petis daging

fermentasi ak; menyebabkan berpotensi terbentuk komponen yang

terbentuknya komponen "off-flavor- Ymg dapat menggangu . kuaiitas

yang kurang diJ,rkai. Untuk itu ku"el*tu.,,- sehingga diperlukan

diupayakan.,,,*rmeminimalkantind'akanpengendaliandenganterbentuknllu ir,aituio, komponen "off- menggunakan- bakteri asam laktat

flavor,, karena akan berpeng.ruh seuufii kultur starter. Tuiuan penelitian

terhadap kualitas produk fermentasi' ini rnengungkap p"tll bakteri

Komponen ,,n6-nur!oi'*ill u"lt}'J".t Pecliccoccus oiidii'*ti'ii YDA3 dar'

Mada llnioersifi , In doi rcsia

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

PeQiococcus pentocaseus YDA4 dalamfermentasi petis daging. Fermentasi inidiharapkan dapat dapat mengendalikankomponen yang tidak dikehendaki,serta bakteri yangpenyebabnya.

menjadi

METODE PENELMIAN

Penelitian ini merupakan penelitianeksplorasi awal (explomtion erpeimentolmethod) dengan 4 ulangan dan 2 anaksatuan ulangan percobaan. Oleh karenapenelitian ini merupakan eksplorasiawal untuk itu tidak perlu dilakukananalisa sidik ragam.Isolat bakteri asam laktat Yangdigunakan ada 2 yaitu Pediococcus

acidilacticii YDA3 dan Pediococans

pentocasrts YDA4. Isolat-isolat inimerupakan hasil penelitian sebelumyang diperoleh dari isolasi darimikrobiota "1"-i

pada furmentasi petisdaging secara spontan.Produk fermentasi daging dibuatdmgan cara daging digiling kemudiandilakukan penggaraman dengan larutan20% (b/b). Setetah itu dilakukaninokulasi dengan kedua starter,dilakukan pendinginan pada suhu 4€selama t 6 iam, fermentasi berlangsungpada suhu kamar selama 48 jam.

Parameter yang diamati adalahkemampuan kedua starter tersebutdatam menekan kelompok coliform,bakteri penghasil histamin, TVN danTMA sebagai indikator kornponen "off-fla!'or" serta beberapa indikator kimiaseperti protein terlarut, total asam

brtitrasi, histamin yang dihasilkan danperubahan pH. Untuk menjaringkelompok cohform digunakan mediaselektif VRBA (Violet BiIe Red Agnr'1

sedangkan untuk penghasil histamindigunakan media Niven termodifikasi.Untuk mengukur TVN dan TMAdengan metoda titrasi,

sedangkan untuk protein terlarutdengan metoda l-ourry.

HASIL DAN PEMBAHASAN

Pengaruh Kultur Murni TerhadapPerubahan MikrobiologisFermentasi petis daging menggunakan 2isolat terpilih yaitu Pediococcus

acidilncticii YDA3 dan Pediocrccas

pentocaseus YDA4 kedua isolat inimempengaruhi perubahan populasimikrobia fermentasi cairan bakal petis.Adapun data penelitian tentangpengaruh isolat Pediococctts acidilacticiiYDA3 dan Pediocrnts ryntocaseus YDA4terhadap perubahan populasi mikrobiadisajikan dalam Tabel 1.

Terlihat kedua isolat baktert asam laktatyaitu Peitiococciis aciditacfioi YDA3 danPediococans pntocaseus YDA4mempunyai kemamp'uan menekanpertumbuhan kelompok coliform danbakteri penghasil histamin hingga 1 lqg

cycle bila dibandingkan kontrol.Kemampuan menekan kelompokcoliform dan bakbri penghasil histaminini diduga berasal dari asam laktatyangterbentuk serta. produk metabolitnya.Produk metabolit itu misalnya hidrogenperoksida, diasetil, dan dankemungkinan adanya bakteriosin.Asam laktat akan berdifusi ke dalam selmikrobia target, yang akan terdisosiasisehingga menggangu sistem transPortnutrisi. Disosiasi dalam sel ini akanmembentuk proton dan anion, sehinggakeberadaan proton tersebut Yangmen8Sanggu keseimbanganpengangkutan nutrisi. Oleh sebab itubakteri akan berusaha mengeluarkanproton tersebut dari dalam sel. Proses

pengeluaran proton ini membutuhkanenergi yang tinggi. akibatnya bakteriakan mati karena kehabisan energi(Netcher, 2001). Untuk hidrogen'speroksida yang diharsilkan bakteri asam":laktat akan membentuk radikai''

67

Seminar Lactic Acid Bacteia and Culture Collcctiort : Tlwir Role in Food, Henlth, lndustry and tlrcImportant of Management of Culture C-ollection. Yogyakarta lanuary 16-17u,, 2009Gadiah Mada Uniuersitv, Indonesia

hidroksi yang sangat reaktif serta bakteri yang mengakibatkan kematianmengoksidasi 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

Kode isolatTotal mikrobia Kel.

coliforntBakt. Penghasil

histaminfumlah

BALawal awal akhir awal akhir awal akhir

Pengukuran Mikrobiologis

Pediococcus

acidilacticiiYDA'3

Pediococcus

pentocaseusYDA'4konhol

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

3,2x1F 8,1x1ff 2,3x10s 7,1x1U 3,3x10s 4,4x1U 2,7x1U 4,1x10sKonbol: tanpa inokulasi kultur BAL

Tabel 2 Perubahan Kimiawi selama Proses Fermentasi dengan 2 Isolat PediococcasTerpilih

Perubahan kimiawi

Kode isolat pFI Total asam Prot terlarut l{istaminTertitrasi(%) (%) _- !ql/jO0g

TVNme/100e

TMAme/1Cne

awal akhir awal akhir a-wal al,hir awal akhir awal akhir awal ai<hirPediococctts

acidilacticii 6,41 . 4,52 A,69 0,93YDA3

Pediococcus

ryntocaseus 6,51 4,47 O,S7 0,92YDA4kontrol 6,51 5,78 0,69 0f3

7,61

1,62

1,58

't0,2 6,2

103 2,5

7.9 2.6

42,87,2 ?3,2

t

1

24,

50.

3,9

4.3

5,8 7,3 13,2

10,6 8,1 87,2Kontuol : tanpl inokulasi kultur BAL

Pengaruh Kultur Murni TerhadapPerubahan KimiawiKedua isolat yaitu Pediococans aciililacticiiYDA3 dan Pediococcus Wtocasetts YD A4digunakan sebagai kultur starterfermentasi petis daging menyebabkanperubahan kimiawi selama Drosesfermentasi, Data hasil penelitianperubahan kimiawi disajikan dalamTabel 2.

Terlihat pada Tabel 2 kedua isolatbakteri asam laktat menghasilkan pHyang lebih asam (mencapai 4,474,52\dibandingkan dengan konhol ftanya5,78) demikian juga dengan total asamtertihasi lebih 'tinggi {0,924,93o/.)dibanclingkan kontro! (hanya 0,83%).

Ini menunjukan bahwa kedua isolatPediococcus acidilacticii YDA3 danPediococans Wntocaseus YDA4 bersifathomofurmentatif mampu menghasilkanproduk utama berupa asam laktat yang

irgu berfungsi sebagai pengendalipertumbuhan mikrobia yang tidakdiinginkan. Pada Tabel 2. tampak jugakedua isolat dapat rneningkatkanprotein terlarut mencapai 10,2-10fio/odibandingkan kontrol yang hartya 7,9%ini membuktikan bahwa kedua isolatmempunyai kemampuan proteolitik.Kedua isolat juga mampu menekanhistamin yang terbentuk hanya 5,V6,2mg/L00g ditrandingkan konhoi yangmerrcapai 10,6 mgi'IA0g, demikian juga

58

Sentinnr Lactic Acid Bacteia and Gilture C-allectbn : Tleir Rolc in Food, ilealtlL Industry and tlwlmportant of Managenrcnt of Culture Collection, Yogyakarta lanuary 76-17't', 2009

iah Mada Uniaersittt, lndonesia

dapat menekan indikator komponen" off-flavor" yang terbentuk, terbuktidengan TVN yang terbentuk hanya 42,&43,2 mg/100g hampir separuhdibandingkan dengan kontrol yangsangat tinggt mencapai 87,2 mg/1ffig.Demikian iuga TMA yang terbentuklebih kecil hanya ?3,2 - 24,7 mg/1009dibandingkan dengan konhol yangmencapai 5Q1 mg/100g.

De Vuyst, Lj. 2000. Tec{rnology AspectRelated to the Application ofFunctional Starter Culture. FoodTech & Biotech.33 :10!112.

De Vuys! L.I. 2002. A Novel Area ofPredictive Modelling : Describingthe Functionality of BeneficialMicroorganisms in Foods. Int. J.

Food Mic.73:25't-259.De Vuyst, L.J. dan l-eroy, F.2004. Lactic

Acid Bacteria as Furrctional StarterCultures for the FoodFermentation Indusby. Trends inFood ft .& Tech. 15 : 67-78.

Eg*, A.F. 1983. I-actic Acid Bacteria ofMeat and Meat Product. Ant. VanLeuw. 49:327-336.

Lowry, O.H., Roseborg, N.I., Farr, A.L.,dan Randall, RI. 1951. Protein

' Me"ror"ment with the FolinPhenol Reagenl J. BioI. Chem., L93

:26a275Netcher, E.W. 2001. Microbiology a

Human Perspective. 3"a ed. Mc.Graw Hill. New York.

PediocucttsPediococans

digunakanfermentasi

KESIMPULAN

acidiiacticit YDA3 danpentocasans YDA4 dapatsebagai kultur starterpetis daging karena

mempunyai nilai tambah yaitu mampumenekan kelompok cohform dan bakteripenghasil histamin L log cycle; proteinterlarut meningkat hingga 1O3%,mampu menekan histamin hingga 5,8mg/1009 mampu menekan TVNhi.ggu a2$ mg/1009 mampu menekar.TMA hingga 23,2mg/1ffig.

DAFTAR PUSTAKA

Anonim. 1990. Official Methods ofAnalysis of the Association ofOfficid Analytical Chemist.Association of Official Analytical

, Chemists, Wahingto& D.C.Anonim. 1985. Penentuan Kadar TVB

dan TVN sectua ConwaY. SNI 1-4/:9U7%5.

Buckenhuskess, L.T. 1993. SelectionCriteria for Lactic Acid Bacteria tobe ljsed as Starter Cultures forVarious Food Comodities. FEMS.

Mic. Rev.72: ?-5T272.

Daeschel, M.A. 1988. Characterization ofBacteriocln from Inctobacillusplantarum. Presented at 86-thAnnual lvltg. Am.Sc. forMicrobiology. Wshington. D.C.March (Abstrac