Pertumbuhan Bakteri Limosilactobacillus fermentum pada Substrat Tepung Labu Kuning (Cucurbita moschata) dengan Lama Inkubasi yang Berbeda

KHARISMA DAMAR JATI, Ir. Muhlisin, S. Pt., M. Agri., Ph. D., IPP.

2024 | Skripsi | ILMU DAN INDUSTRI PETERNAKAN

Limosilactobacillus fermentum merupakan bakteri asam laktat heterofermentatif penghasil asam laktat melalui proses fermentasi jalur glikolisis. Bakteri asam laktat spesifik ditumbuhkan pada media MRS. Penggunaan media komersial tersebut masih terbatas untuk skala penelitian sehingga diperlukan media alternatif yang mengandung nutrisi untuk pertumbuhan bakteri asam laktat. Penelitian ini bertujuan untuk menganalisis pertumbuhan optimal bakteri Limosilactobacillus fermentum yang ditumbuhkan pada media tepung labu kuning dengan lama inkubasi berbeda. Perlakuan yang diberikan yaitu konsentrasi tepung labu kuning (1%, 1,5%, 2%) dan lama inkubasi (jam ke-0, 8, 16, 24). Parameter yang diamati antara lain total koloni bakteri, kadar asam laktat, angka asam, kadar glukosa, dan nilai pH. Data yang diperoleh dianalisis menggunakan software SPSS dengan analisis variansi rancangan acak lengkap pola faktorial (3x4). Apabila hasil menunjukkan perbedaan nyata, dilakukan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbedaan konsentrasi tepung labu kuning memberikan pengaruh sangat signifikan (P<0>Limosilactobacillus fermentum dihasilkan pada konsentrasi tepung labu kuning 2?n lama inkubasi 8 jam.

Limosilactobacillus fermentum is a heterofermentative bacteria that produce lactic acid through the fermentation process of the glycolysis pathway. Specifically, lactic acid bacteria are grown on MRS media. The use of commercial media is still limited for research purposes. Alternative media are containing nutrients required for lactic acid bacteria growth. This study was aimed to analyze the optimization of Limosilactobacillus fermentum bacteria production grown on pumpkin flour media with different incubation times. Three levels of pumpkin flour (1%, 1.5%, 2%) and different incubation times (0 hours, 8 hours, 16 hours, 24 hours) were applied as treatments in this study. Parameters observed include total bacteria colonies, lactic acid, total acid, glucose levels, and pH values. The data were analyzed using SPSS software with a factorial analysis of variance (3x4). The significant differences between variables due to the treatments have been analyzed by Duncan's Multiple Range Test (DMRT). The results showed that the difference in pumpkin flour concentration significantly influences (P<0>Limosilactobacillus fermentum bacteria was produced at a concentration of 2% pumpkin flour and an incubation time of 8 hours.

Kata Kunci : Bakteri asam laktat, labu kuning, media pertumbuhan, lama inkubasi