Karakterisasi dan Optimasi Aktivitas Bakteriosin Isolat Bakteri Asam Laktat LG-90 Asal Sedimen Mangrove Pantai Logending

  • Fiqita Mayliani Universitas Jenderal Soedirman
  • Dyah Fitri Kusharyati
  • Dini Ryandini

Abstract

Lactic acid bacteria (LAB) are a group of Gram-positive bacteria that produce various active metabolites, including lactic acid, ethanol, hydroperoxides, and bacteriocins. Bacteriocin is a peptide that has a broad spectrum to inhibit the growth of pathogenic microbes. The ability of bacteriocins to inhibit microbial growth is influenced by various factors, including the concentration of antimicrobial substances, temperature, storage time, pH, and microbial properties. LG-90 isolated from mangrove sediments at Logending Beach located in Ayah Village, Ayah District, Kebumen Regency, is known to be capable of producing bacteriocins. This research aimed to determine the characteristics and identity of LG-90, the optimum time of bacteriocin production, and the optimum pH and temperature for bacteriocin activity of LG-90 as antimicrobial agents. This research used a survey method. The independent variable in this research was LAB LG-90 isolates and the dependent variable were the ability to produce bacteriocins and their antibacterial power. The main parameter observed was diameter of the inhibition zone and the supporting parameters were morphological, physiological, and biochemical properties of bacteria. Descriptive data analysis and characterization of bacterial isolates refers to Bergey’s Manual of Systematic Bacteriology. The results showed that LG-90 from the mangrove sediments of Logending Beach had the similar phenetic characters as the genus Lactobacillus. Optimum bacteriocin production of LG-90 at an incubation time of 16 hours. Optimum antimicrobial activity of LG-90 bacteriocin at pH 6 and heating temperature of 40oC.

References

Andarilla, W., Sari, R. & Apridamayanti, P., 2018. Optimasi Aktivitas Bakteriosin yang Dihasilkan oleh Lactobacillus casei dari Sotong Kering. Jurnal Pendidikan Informatika dan Sains, 7(2), pp. 187-196.
Duraisamy, S., Gurusamy, R. & Sentihilkumar, B., 2013. Antagonistic Effect of Brevicin on Gram Positive and Gram Negative Food Borne Bacteria and Its Biopreservative Efficacy in Milk. African Journal of Biotechnology, 12(2), pp. 175-185.
Ibrahim, A., Fridayanti, A. & Delvia, F., 2015. Isolasi dan Identifikasi Bakteri Asam Laktat (BAL) dari Buah Mangga (Mangifera indica L.). Jurnal Ilmiah Manuntung, 1(2), pp. 159-163.
Kasi, P. D., Ariandi & Mutmainnah, H., 2017. Uji Antibakteri Isolat Bakteri Asam Laktat yang Diisolasi dari Limbah Cair Sagu terhadap Bakteri Patogen. Jurnal Biotropika, 5(3), pp. 97-101.
Kursia, S., Imrawati, Ismail, Halim, A., Ramadhani, N., Ramadhani, F., Priska, F. & Hanifah, F., 2020. Identifikasi Biokimia dan Aktivitas Antibakteri Isolat Bakteri Asam Laktat Limbah Sayur Bayam. Jurnal Media Farmasi, 16(1), pp. 27-32.
Kusharyati, D. F., Satwika, T. D. & Mariana, A., 2020. Potensi Bakteri Asam Laktat Asal Sedimen Mangrove Pantai Logending Sebagai Agen Biopreservasi Produk Makanan Laut Secara In Vitro. Prosiding Seminar Nasional dan Call for Papers. Purwokerto: Universitas Jenderal Soedirman.
Kusmarwati, A., Arief, F. R. & Haryati, S., 2014. Eksplorasi Bakteriosin dari Bakteri Asam Laktat Asal Rusip Bangka dan Kalimantan. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 9(1), pp. 29-40.
Laily, I. N., Utami, R. & Widowati, E., 2013. Isolasi dan Karakterisasi Bakteri Asam Laktat Penghasil Riboflavin dari Produk Fermentasi Sawi Asin. Jurnal Aplikasi Teknologi Pangan, 2(4), pp. 179-184.
Ningsih, N. P., Sari, R. & Apridamayanti, P., 2018. Optimasi Aktivitas Bakteriosin yang Dihasilkan oleh Lactobacillus brevis dari Es Pisang Ijo. Jurnal Pendidikan Informatika dan Sains, 7(2), pp. 233-242.
Pelczar, M. J. & Chan, E. C. S., 2005. Dasar-Dasar Mikrobiologi 1. Jakarta: UI Press.
Prissilia, N., Sari, R. & Apridamayanti, P., 2019. Penentuan Waktu Optimum Produksi Bakteriosin dari Lactobacillus plantarum Terhadap Bakteri Patogen Staphylococcus aureus dan Escherichia coli. Jurnal Mahasiswa Farmasi Fakultas Kedokteran UNTAN, 4(1), pp. 1-22.
Riadi, S., Setiyawati, D. & Situmeang, S., 2020. Isolasi dan Uji Potensi Bakteri Asam Laktat Asal Kimchii dan Teh Kombucha dalam Menghambat Bakteri Patogen. Jurnal Kesmas Prima Indonesia, 2(1), pp. 25-29.
Sari, R., Apridamayanti, P. & Octaviani, M., 2018. Optimasi Aktivitas Bakteriosin yang Dihasilkan oleh Bakteri Lactobacillus plantarum dari Minuman Ce Hun Tiau. Pharmaceutical Sciences and Research, 5(1), pp. 1-6.
Sidabutar, A. R., Feliatra. & Andi, D., 2015. Uji Aktivitas Antimikroba Bakteriosin dari Bakteri Probiotik yang Diisolasi dari Udang Windu (Penaeus monodon Fabricus). Jurnal Online Mahasiswa Bidang Perikanan dan Ilmu Kelautan, 2(2), pp. 1-13.
Surono, I. S., 2016. Probiotik, Mikrobiome dan Pangan Fungsional. Yogyakarta: Deepublish.
Tari, K., Iswahyudi. & Siregar, D. S., 2020. Kesesuaian Kawasan untuk Pengembangan Ekowisata Hutan Mangrove Kuala Langsa. Jurnal Belantara, 3(2), pp. 173-185.
Vos, P. D., Garrity, G. M., Jones, D., Krieg, N. R., Ludwig, W., Rainey, F. A., Schleifer, K. -H. & Whitman, W. B. (Eds.). 2009. Bergey’s Manual of Systematic Bacteriology. Second Edition. Volume Three: The Firmicutes. New York: Springer.
Published
2022-07-04
How to Cite
MAYLIANI, Fiqita; KUSHARYATI, Dyah Fitri; RYANDINI, Dini. Karakterisasi dan Optimasi Aktivitas Bakteriosin Isolat Bakteri Asam Laktat LG-90 Asal Sedimen Mangrove Pantai Logending. BioEksakta : Jurnal Ilmiah Biologi Unsoed, [S.l.], v. 4, n. 1, p. 53-60, july 2022. ISSN 2714-8564. Available at: <http://jos.unsoed.ac.id/index.php/bioe/article/view/4575>. Date accessed: 01 feb. 2023. doi: https://doi.org/10.20884/1.bioe.2022.4.1.4575.
Section
Articles