Efektivitas Bakteriosin Streptococcus thermophilus Terhadap Pertumbuhan Escherichia coli dan Staphylococcus aureus
Abstract
Kontaminasi mikroba merupakan salah satu penyebab dari berkurangnya mutu pangan yang dapat membahayakan konsumen. Bahan makanan terdiri atas protein, karbohidrat, lemak, vitamin, air dan mineral yang merupakan medium yang baik bagi pertumbuhan mikroba sehingga dengan mudah difermentasi. Pemberian bahan pengawet berupa thermophilin yang bersumber dari Streptococcus thermophilus dapat dilakukan untuk mengatasi kontaminasi mikroba pada bahan pangan. Penelitian ini bertujuan untuk mengetahui efektivitas pemberian bakteriosin Streptococcus thermophilus dengan konsentrasi yang berbeda terhadap E. coli dan S. aureus. Penelitian ini adalah true experiment yang dilakukan di laboratorium Mikrobiologi Teknologi Pangan Universitas Udayana. Pengujian efektivitas bakteriosin dengan metode difusi agar dengan kertas cakram. Diameter zona bening diukur dengan jangka sorong. Zona hambat dihitung secara vertikal dan horizontal, dikurangi dengan diameter kertas cakram kemudian dirata-ratakan. Analisis data menggunakan Anava satu arah dan uji lanjut Duncan 5%. Hasil penelitian menunjukkan bakteriosin yang diisolasi dari S. thermopilus efektif menghambat pertumbuhan E. coli dan S. aureus pada konsentrasi 100% dengan daya hambat pada E.coli 14 mm dan pada S. aureus 15 mm
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