Pengaruh pH terhadap Pertumbuhan dan Pembentukan Histamin oleh Morganella morganii TK07

R M NURYANDONO M, Indun Dewi Puspita S.P., M.Sc., Ph.D.

2021 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui pengaruh pH terhadap pertumbuhan dan pembentukan histamin oleh Morganella morganii TK07. Morganella morganii TK07 ditumbuhkan pada media Tuna Infusion Broth (TFIB) pada suhu dengan variasi perlakuan pH yakni: pH 4, 5, 6, 7, dan 8. Data penelitian ini didapatkan melalui penumbuhan bakteri (log CFU/mL) dan pembentukan histaminnya (ppm) setiap 3 jam selama 6 jam pengamatan. Pertumbuhan bakteri dihitung dengan metode TPC menurut SNI 01-2332.3-2015 yang kemudian diolah melalui aplikasi DMFit menurut Baranyi & Roberts (1994). Pembentukan histamin diteliti menggunakan KLT (Bajc & Gacnik, 2009) yang diolah melalui analisis densitometri dengan ImageJ software serta Microsoft Excel. Data yang diperoleh kemudian dianalisis statistik menggunakan uji ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan pH memberikan pengaruh terhadap pertumbuhan Morganella morganii TK07 dengan hasil laju pertumbuhan dari nilai yang tertinggi, yaitu: pH 7 (0,1099 jam-1), pH 8 (0,0660 jam-1), pH 6 (-0,2104 jam-1), pH 5 (-0,2725 jam-1), dan pH 4 (-1,8402 jam-1). Pengaruh pH terhadap pembentukan histamin Morganella morganii TK07 menunjukkan pembentukan histamin hanya pada pH 7 (663,5 ppm) dan pH 8 (368,5 ppm).

This study aims to determine the effect of pH on the growth and formation of histamine by Morganella morganii TK07. Morganella morganii TK07 was grown on Tuna Infusion Broth (TFIB) media at temperatures with various pH treatments, namely: pH 4, 5, 6, 7, and 8. The data of this study were obtained through bacterial growth (log CFU / mL) and the formation of histamine (ppm) every 3 hours for 6 hours of observation. Bacterial growth was calculated by the TPC method according to SNI 01- 2332.3-2015 which was then processed through the DMFit application according to Baranyi & Roberts (1994). The formation of histamine was investigated using TLC (Bajc & Gacnik, 2009) which was processed through densitometric analysis with ImageJ software and Microsoft Excel. The data obtained were then analyzed statistically using the ANOVA test and the DMRT follow-up test. The results showed that pH had an effect on the growth of Morganella morganii TK07 with the highest growth rate, namely: pH 7 (0.1099 hour-1), pH 8 (0.0660 hour-1), pH 6 (-0, 2104 hours-1), pH 5 (-0.2725 hours-1), and pH 4 (-1,8402 hours-1). The effect of pH on the formation of histamine Morganella morganii TK07 shows the formation of histamine only at pH 7 (663.5 ppm) and pH 8 (368.5 ppm).

Kata Kunci : Morganella morganii TK07, histamin, pertumbuhan bakteri, pH, KLT