POTENSI ISOLAT BAKTERI ASAM LAKTAT DARI PRODUK TEMPOYAK SEBAGAI ANTIBAKTERI

Oktaviani, Noor Wahyu (2020) POTENSI ISOLAT BAKTERI ASAM LAKTAT DARI PRODUK TEMPOYAK SEBAGAI ANTIBAKTERI. Skripsi thesis, Universitas Setia Budi.

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Abstract

Tempoyak is a typical Sumatran fermented food derived from durian meat. During the fermentation process, tempoyak is assisted by lactic acid bacteria (BAL) which have the potential to inhibit the growth of pathogenic microorganisms. This study aims to determine the antibacterial activity of BAL in tempoyak against pathogenic bacteria. This research used two method, experimental method and study literature. In experimental method, the determination made tempoyak, total lactic acid test, and BAL isolated from tempoyak. The literature study method including found related articles, evaluated data from articles, made summaries and combined the data into one complete scientific story. Data collected of BAL antibacterial activity at tempoyak against several pathogenic bacteria was seen from the value of the bacterial inhibition zone in each journal. In this literature study, tempoyak contains Lactic Acid Bacteria with characterization in the form of Gram-positive, rod-shaped or rounded, non-motile, negative catalase, positive BAL produces acid and positive fermenting carbohydrates. LAB contained in tempoyak has antibacterial activity against Escherichia coli, Staphylococcus aureus, Listeria monocytoge, Bacillus cereus, salmonella thypium. The antibacterial activity of tempoyak BAL is more potent against Gram positive bacteria. Keywords: LAB, tempoyak, antibacterial, pathogen

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	LAB, tempoyak, antibacterial, pathogen
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	17 Mar 2022 07:52
Last Modified:	17 Mar 2022 07:52
URI:	http://repo.setiabudi.ac.id/id/eprint/4616

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