Karakterisasi Isolat Bakteri Asam Laktat asal Urutan sebagai Kandidat Probiotik dengan Ketahanan Asam dan Aktivitas Antibakteri
DOI:
https://doi.org/10.32382/jmak.v16i2.1406Kata Kunci:
Karakterisasi, Bakteri Asam Laktat, Probiotik, Fermentasi Tradisional, UrutanAbstrak
Urutan merupakan sosis fermentasi tradisional khas Bali. Dari sampel Urutan, telah berhasil diisolasi bakteri asam laktat (BAL) dengan aktivitas antibakteri terhadap E.coli maupun S.aureus, namun informasi lebih lanjut mengenai karakteristik dari isolat tersebut masih belum banyak diketahui. Penelitian ini bertujuan untuk mengkarakterisasi isolat BAL yang diperoleh dari produk fermentasi tradisional Urutan guna menentukan potensinya sebagai kandidat probiotik. Studi dilakukan dengan konfirmasi morfologi, pewarnaan Gram, dan uji katalase, yang kemudian dilanjutkan dengan evaluasi mengenai sifat hemolitik, aktivitas antibakteri terhadap beberapa jenis bakteri patogen (E.coli, S.typhimurium, dan B.cereus) menggunakan metode difusi sumuran agar, serta uji ketahanan terhadap kondisi pH asam (pH 2,0) untuk mensimulasikan kondisi saluran cerna. Hasil penelitian menunjukkan 24 isolat yang tumbuh, memenuhi karakteristik dasar BAL yaitu warna koloni putih/kekuningan, bentuk round, margin smooth, elevasi convex, Gram positif, dan katalase negatif. Tiga isolat terpilih yaitu isolat nomor 4, 6, dan 60 menunjukkan hasil uji hemolisis negatif yang mendukung keamanan penggunaannya sebagai probiotik, dan memiliki toleransi terhadap suasana asam dengan tingkat ketahanan berkisar antara 48–87%. Uji aktivitas antibakteri menunjukkan kemampuan penghambatan ketiga isolat dengan kategori sedang hingga kuat terhadap bakteri uji. Isolat ini berpotensi dikembangkan sebagai probiotik, namun diperlukan penelitian lanjutan secara in vitro dan in vivo.Referensi
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