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      Nilai Konsentrasi Minimum Penghambatan Plantaricin terhadap Bakteri Patogen Gram Positif

      Value of Minimum Inhibitory Concentration of Plantaricin against Gram Positive Bacterial Pathogens

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      Date
      2012
      Author
      Siregar, Handa Habibullah
      Arief, Irma Isnafia
      Sumantri, Cece
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      Abstract
      Bacteriocins are proteinaceous antimicrobial metabolites that can be used as natural preservatives. Plantaricin is a bacteriocin produced by Lactobacillus plantarum 1A5, 1B1, 2B2 and 2C12, which was isolated from a local beef. Microbial inhibition by an antimicrobial compound can be expressed in MIC values. MIC values of antimicrobial compounds showed lower bacteria are more sensitive to these compounds. The research was conducted in three stages namely confirmation of the purity of L. plantarum and pathogenic bacteria, determination the inhibitory activity of cell free supernatant of L. plantarum against bacterial pathogens, and determination of MIC values plantaricin. This research was conducted in March to September 2011 at Integrated and Microbiology Laboratory, Department of Animal Production and Science Technology, Faculty of Animal Science, Bogor Agriculture University. L. plantarum produced plantaricin compounds that could inhibit the activity of the growth of pathogenic Gram positive bacteria S. aureus ATCC 25923 and B. cereus. MIC values of pure plantaricin L. plantarum 1A5 against S. aureus ATCC 25923 and B. cereus respectively 80% and 97%. MIC values of pure plantaricin L. plantarum 1B1 against S. aureus ATCC 25923 and B. cereus respectively 80% and 90%. MIC values of pure plantaricin L. plantarum 2B2 against S. aureus ATCC 25923 and B. cereus respectively 80% and 80%. MIC values of pure plantaricin L. plantarum 2C12 against S. aureus ATCC 25923 and B. cereus are both worth 80%. Fourth plantaricin generated by L. plantarum 1A5, 1B1, 2B2 and 2C12 had MIC values against Gram positive pathogens bacteria S. aureus ATCC 25923 better than Bacillus cereus.
       
      Peran bakteri pada pengolahan makanan sebenarnya telah lama dikenal oleh masyarakat, misalnya pada proses fermentasi, seperti pembuatan tempe, keju dan yogurt. Bakteri asam laktat (BAL) telah diketahui dapat memproduksi bakteriosin yang dapat dimanfaatkan sebagai antimikrob alami pada makanan. Salah satu peran utama dari bakteriosin adalah kemampuannya menghambat pertumbuhan dan aktivitas bakteri pembusuk dan patogen sehingga dapat memperpanjang masa simpan makanan. Penelitian ini dilakukan untuk mempelajari karakteristik plantaricin sebagai antimikrob dengan menentukan nilai konsentrasi minimum penghambatan (minimum inhibitory concentration) terhadap bakteri patogen Gram positif S. aureus ATCC 25923 dan B. cereus. Penentuan MIC sebagai acuan volume antimikrob plantaricin dapat menghambat pertumbuhan bakteri patogen. Penelitian ini dilakukan dengan tiga tahapan yakni konfirmasi kemurnian L. plantarum dan bakteri patogen, penentuan aktivitas penghambatan supernatan bebas sel dari L. plantarum terhadap bakteri patogen, dan penentuan MIC plantaricin. Peubah yang diamati adalah nilai penghambatan minimum plantaricin terhadap bakteri patogen Gram positif S. aureus ATCC 25923 dan B. cereus. Data MIC yang diperoleh dijelaskan secara deskriptif. Hasil penelitian menunjukkan semua L. plantarum 1A5, 1B1, 2B2 dan 2C12 mampu menghasilkan antimikrob plantaricin yang dapat menghambat aktivitas pertumbuhan bakteri patogen Gram positif S. aureus ATCC 25923 dan B. cereus. MIC plantaricin murni asal L. plantarum 1A5 terhadap S. aureus ATCC 25923 dan B. cereus masing-masing 80% dan 97%. MIC plantaricin murni asal L. plantarum 1B1 terhadap S. aureus ATCC 25923 dan B. cereus masing-masing 80% dan 90%. MIC plantaricin murni asal L. plantarum 2B2 terhadap S. aureus ATCC 25923 dan B. cereus masing-masing 80% dan 80%. MIC plantaricin murni asal L. plantarum 2C12 terhadap S. aureus ATCC 25923 dan B. cereus masing-masing 80% dan 80%. Semua plantaricin yang dihasilkan lebih efektif menghambat bakteri patogen Gram positif S. aureus ATCC 25923 daripada bakteri B. cereus.
       
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      http://repository.ipb.ac.id/handle/123456789/54846
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