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Pemanfaatan Ekstrak Tomat (Solanum lycopersicum) dan Whey sebagai Media Tumbuh Alternatif Lactobacillus bulgaricus dan Streptococcus thermophilus

FERMA AGUSTINA, Prof. Dr. Ir. Nurliyani, M.S., IPM ; Prof. Widodo, S.P., M.Sc., Ph.D

2022 | Skripsi | S1 ILMU DAN INDUSTRI PETERNAKAN

Perbanyakan biomassa sel bakteri dapat dilakukan dengan menumbuhkannya pada media tumbuh yang sesuai dengan kebutuhan nutrisi masing masing bakteri. Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penggunaan whey dan media ekstrak tomat terhadap pertumbuhan dan viabilitas bakteri asam laktat Lactobacillus bulgaricus dan Streptococcus thermophillus selama penyimpanan. Setiap kultur bakteri diberi perlakuan P1 (Whey 100 persen), P2 (Whey 25 persen dan Ekstrak tomat 75 persen), P3 (Whey 50 persen dan Ekstrak tomat 50 persen), P4 (Whey 75 persen dan Ekstrak tomat 25 persen), P5 (Ekstrak tomat 100 persen) serta P6 (MRS) sebagai kontrol. Kultur diuji pertumbuhan dengan melihat nilai optical density (OD) selama 10 jam. Masing masing kultur dengan perlakuan media yang berbeda disimpan selama 30 hari pada suhu 4oC dan diukur viabilitasnya menggunakan metode Total plate count (TPC). Data yang diperoleh dari pengujian dianalisis dengan menggunakan analisis variansi pola searah (oneway) untuk pengujian komponen bahan baku dan kemampuan viabilitas bakteri, serta analisis variansi pola faktorial untuk pengujian nilai OD dan rerata total bakteri, dilanjutkan dengan uji Duncans New Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbedaan variansi media berpengaruh nyata (P<0,05) terhapad nilai OD media. Nilai OD S. thermophillus tertinggi terdapat pada media P4 sebesar 0,480 lebih rendah dibandingkan media MRS sebesar 0,648. Demikian pula rerata nilai OD L. bulgaricus tertinggi terdapat pada media P2 sebesar 0,962 lebih rendah dibandingkan media MRS sebesar 1,833. Perbedaan persentase whey dan ekstrak tomat sebagai media tumbuh berpengaruh nyata (P<0,05) terhadap viabilitas kedua strain selama penyimpanan 30 hari. Rerata total bakteri hari ke 0 dan ke 30 untuk S. thermophillus yang memiliki nilai tertinggi terdapat pada media P3, sedangkan rerata total bakteri pada L. bulgaricus tertinggi pada media P2. Kesimpulannya, media kombinasi whey 25 persen dan ekstrak tomat 75 persen (P2) serta whey 50 persen dan ekstrak tomat 50 persen (P3) menjadi media alternatif terbaik untuk pertumbuhan dan viabilitas S. thermophillus dan L. bulgaricus. Namun berdasarkan pertimbangan harga, rasio terbaik adalah media kombinasi whey 25 persen dan ekstrak tomat 75 persen (P2).

Propagation of bacterial cell biomass can be done by growing it on a growth medium that is in accordance with the nutritional needs of each bacterium. This research was conducted with the aim of knowing the effect of using whey and tomato extract media on the growth and viability of lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus during storage. Each bacterial culture was treated with P1 (Whey 100 percent), P2 (Whey 25 percent and Tomato Extract 75 percent), P3 (Whey 50 percent and Tomato Extract 50percent), P4 (Whey 75 percent and Tomato Extract 25 percent), P5 (Extract tomatoes 100 percent) and P6 as control (MRS). The culture was tested for growth by observing at the value of optical density (OD) for 10 hours. Each culture with different media treatments was stored for 30 days at 4oC and bacterial viability was measured using the Total Plate Count (TPC) method. The data obtained from the test results were analyzed using oneway anova for raw material test and viability bacteria, and factorial patterns for growth test of bacteria and mean of total colony, continued with Duncan's New Multiple Ranges Test (DMRT). The results showed that the difference in media variation had a significant effect (P<0.05) on the growth rate. The highest OD value of S. thermophilus in P4 media was 0.480 which was lower than MRS media, which was 0.648. Similarly, the highest OD value of L. bulgaricus in P2 media was 0.962, lower than MRS media, which was 1.833. The difference in the percentage of whey and tomato as a growth medium for bacteria had a significant effect (P<0.05) on the viability of the two strains during 30 days of storage. The mean total colony for 30 days of storage for S. thermophilus with the highest value (P<0.05) was found in P3 media, and for L. bulgaricus was found in P2 media. In conclusion, the best alternative media formulation was found in a combination of 25 percent whey and 75 percent tomato extract (P2) and 50 percent whey and 50 percent tomato extract (P3). However, based on price considerations, the best ratio is a combination of 25 percent whey and 75 percent tomato extract (P2).

Kata Kunci : Lactobacillus bulgaricus, Streptococcus thermophilus, Ekstrak tomat, Whey susu, Viabilitas bakteri

  1. S1-2022-409755-abstract.pdf  
  2. S1-2022-409755-bibliography.pdf  
  3. S1-2022-409755-tableofcontent.pdf  
  4. S1-2022-409755-title.pdf