POTENSI PEPTIDA BIOAKTIF SUSU KAMBING PERANAKAN AFRICAN DWARF DAN KAMBING KACANG YANG DIFERMENTASI MENGGUNAKAN LACTOBACILLUS ACIDOPHILUS DAN BIFIDOBACTERIUM LONGUM SEBAGAI ANTIBAKTERI

Fauzi Anwar, Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA; Dr. Ir. Rio Olympias Sujarwanta, S.Pt., M.Sc., IPM., ASEAN Eng.

2024 | Tesis | S2 Ilmu Peternakan

Susu kambing secara alami memiliki kemampuan antibakteri untuk mempertahankan kualitas susu terhadap serangan bakteri lain. Aktivitas antibakteri pada susu semakin tinggi apabila dilakukan proses fermentasi oleh bakteri yang menghasilkan bakteriosin. Bakteriosin merupakan senyawa protein berupa peptida yang dihasilkan oleh metabolit Bakteri Asam Laktat (BAL). Penelitian ini bertujuan untuk menganalisis aktivitas antibakteri yang dihasilkan akibat dari proses fermentasi susu kambing spesies Peranakan African Dwarf dan susu kambing Kacang oleh bakteri Lactobacillus acidophilus dan Bifidobacterium longum. Parameter yang diamati meliputi komposisi kimia susu segar, komposisi susu fermentasi meliputi kadar air, keasaman, pH, protein kasar, laktosa, dan diameter penghambatan bakteri yang sejenis maupun yang diujikan antar bakteri Lactobacillus acidophilus dengan Bifidobacterium longum. Hasil analisis menunjukkan kadar protein dan laktosa pada susu kambing Kacang lebih rendah dibanding pada kambing PAD (P<0>1,5 KDa). Diameter penghambatan tertinggi terjadi pada ekstrak berwarna kuning susu kambing Kacang yang difermentasi menggunakan Lactobacillus acidophilus selama 12 jam yakni 4,30 mm. Kesimpulan dari penelitian bahwa susu kambing yang difermentasi menggunakan Lactobacillus acidophilus dan Bifidobacterium longum memiliki sifat bakteriostatik atau menghambat pertumbuhan bakteri, dengan perlakuan terbaik yakni kambing Kacang yang difermentasi menggunakan Lactobacillus acidophilus.

Goat's milk naturally has antibacterial abilities to maintain the quality of milk against attacks by other bacteria. The antibacterial activity of milk is higher if the fermentation process is carried out by bacteria that produce bacteriocins. Bacteriocins are protein compounds in the form of peptides produced by metabolites of Lactic Acid Bacteria (LAB). The aim of this study was to analyze the antibacterial activity produced by the fermentation process of African Dwarf Crossbreed goat milk and Kacang goat milk by the Lactobacillus acidophilus and Bifidobacterium longum. The parameters observed include the chemical composition of fresh milk, the composition of fermented milk including water content, acidity, pH, crude protein, lactose, and the inhibitory diameter of similar bacteria as well as those tested between Lactobacillus acidophilus and Bifidobacterium longum bacteria. The results showed that protein and lactose levels in Kacang goat milk were lower than in PAD goat milk (P<0>1,5 KDa). The highest inhibition zone occured in the yellow extract of Kacang goat's milk which was fermented using Lactobacillus acidophilus for 12 hours, was 4.30 mm of diameter. The conclusion from the research is that goat's milk fermented using Lactobacillus acidophilus and Bifidobacterium longum has bacteriostatic properties or inhibits the growth of bacteria, with the best treatment being goat's milk fermented using Lactobacillus acidophilus. 

Kata Kunci : Antibakteri, Bifidobacterium longum, Lactobacillus acidophilus, Peptida bioaktif, Susu kambing