Isolasi dan Identifikasi Bakteri Asam Laktat Dangke Asal Kabupaten Sinjai Sulawesi Selatan

Abstract

Dangke is an Indonesian traditional food from Sinjai South Sulawesi made from buffalo and bovine milk. This product is made by clotting boiled milk with fresh fruit leaves juice of Carica papaya (papain enzyme) as coagulant. An experiment was conducted to analyze the physics characteristics of dangke, isolate and identified Lactic Acid Bacteria (LAB) from original dangke. BAL isolates were futher identified and characterized its growth at different temperature conditions and concentration of NaCl 6.5%. This experiment was arranged in a factorial completely randomized design and consisted of 3 treatments of incubation temperature (10 ºC, 37 ºC, and 45 ºC), each treatment in 3 equal replicates. Data was analyzed by analysis of variance (ANOVA) and continued to Tukey HSD. Data of bacterial growth in concentration of NaCl 6.5% was analyzed by T-test. Result identification showed that species of LAB isolated from dangke were Pediococcus pentosaceus MSS 1 and Pediococcus pentosaceus MSS 2. It is concluded that P. pentosaceus MSS 1 and P. pentosaceus MSS 2 were mesophiles LAB that could survive at 30 °C up to 45 °C incubation temperature and high salt condition with concentration of NaCl 6.5%