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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Teknologi Dan Industri Pangan Buletin Peternakan Jurnal Agripet Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Ilmu Ternak dan Veteriner Jurnal Ilmu dan Teknologi Peternakan Tropis Jurnal Ilmu Nutrisi dan Teknologi Pakan Jurnal Aplikasi Teknologi Pangan Jurnal Kedokteran Hewan
Epi Taufik
Departemen Ilmu Produksi Dan Teknologi Peternakan, Fakultas Peternakan, Institut Pertanian Bogor, Bogor
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Veterinary Other

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Journal : Jurnal Agripet

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Pertumbuhan dan Produksi Bakteriosin Lactobacillus fermentum Asal Dangke pada Media Whey Dangke Rajmi Faridah; Epi Taufik; Irma Isnafia Arief
Jurnal Agripet Vol 17, No 2 (2017): Volume 17, No. 2, Oktober 2017
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.983 KB) | DOI: 10.17969/agripet.v17i2.8104

Abstract

ABSTRAK. Dangke merupakan makanan khas Enrekang, Sulawesi Selatan. Dangke menghasilkan hasil sampingan yang disebut whey. Komponen nutrisi yang terkandung dalam whey dapat digunakan oleh bakteri asam laktat (BAL) untuk pertumbuhannya. Salah satu BAL yang dapat memproduksi bakteriosin yaitu Lactobacillus fermentum (L. fermentum). Strain L. fermentum asal dangke, yang digunakan dalam penelitian yaitu A323L, B323K, dan C113L. Hasil penelitian menunjukkan bahwa fase logaritmik dari L. fermentum strain A323L yaitu pada waktu inkubasi 24-28 jam, sedangkan strain B323K dan C113L pada waktu inkubasi 20-24 jam. Zona hambat dari semua strain L. fermentum  termasuk kategori lemah pada media pertumbuhan whey dangke, tetapi strain C113L mempunyai daya hambat terbaik. (The Growth and Production Bacteriocin of bacteria Lactobacillus fermentum using dangke whey as medium)ABSTRACT. Dangke is a local dairy product of Enrekang, South Sulawesi. Dangke processing produced a by-product called whey. Nutritional components in whey can be utilized by lactic acid bacteria (LAB) as a nutritional source of growth. One of bacteriocin producing lactic acid bacteria is Lactobacillus fermentum (L. fermentum). L. fermentum strain isolated from dangke, which used in this research were A323L, B323K, and C113L. The results showed that logarithmic phase of L. fermentum strain A323L were occurred at the incubation time of 24-28 hours, whilst strain B323K and C113Lwere at 20-24 hours. Inhibition zone of all strain of L. fermentum was categorized as weak in whey dangke medium, but strain C113L was the best among them.
Co-Authors A.S. Satyaningtijas Adam Kustiadi Nugraha Amalina Nur Wahyuningtyas Andi Nurul Mukhlisah Anneke Anggraeni Asmarasari, Santiananda Arta Atikah Nur Hamidah Atikah Nur Hamidah Cece Sumantri Despal Despal El Latifa Sri Suharto Faridah, Rajmi Gisela Deviandini Irma Isnafia Arief Irmanida Batubara Lilis Nuraida Mala Nurilmala Mochammad Sriduresta Soenarno Norma Nuraina Norma Nuraina Purwantiningsih Sugita Ronny Rachman Noor Rudi Afnan Santiananda Arta Asmarasari Syah, Setiawan Putra Zuraida Hanum Zuraida Hanum