Aktivitas Antimikroba Kefir Susu Sapi yang Diinkubasi pada Tempurung Kelapa Hijau Muda terhadap Staphylococcus aureus dan Escherichia coli

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antimikroba kefir susu sapi yang diinkubasi pada tempurung kelapa hijau muda terhadap Staphylococcus aureus dan Escherichia coli. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga perlakuan dan lima ulangan. Ketiga perlakuan yaitu: kefir susu sapi yang diinkubasi didalam wadah toples atau kontrol (P0), kefir susu sapi yang diinkubasi pada tempurung kelapa hijau muda tanpa daging (P1), kefir susu sapi yang diinkubasi pada tempurung kelapa hijau muda dengan daging (P2). Variabel yang diamati yakni aktivitas antimikroba kefir terhadap Staphylococcus aureus ATCC 3351, Escherichia coli ATCC 8739 dan nilai pH serta total bakteri asam laktat. Hasil penelitian menunjukkan bahwa aktivitas antimikroba kefir terhadap Staphylococcus aureus ATCC 3351 dan Escherichia coli ATCC 8739 pada semua perlakuan (P2, P1dan P0) menunjukkan perbedaan yang tidak nyata (P>0,05) dengan diameter zona bening 10,50 11,30 mm dan 9,70 11,03 mm, diikuti dengan nilai pH pada perlakuan P2 (3,95), P1 (4,11), dan P0 (4,38) secara statistika berbeda nyata (P<0,05), dan total bakteri asam laktat pada P2, P1 dan P0 masing-masing sebesar 14,3 x 106 CFU/g; 13,5 x 106 CFU/g dan 8,1 x 106 CFU/g berbeda tidak nyata (P>0,05). Kesimpulan dari penelitian ini ialah kefir susu sapi yang diinkubasi pada tempurung kelapa hijau muda mempunyai aktivitas antimikroba terhadap Staphylococcus aureus ATCC 3351 dan Escherichia coli ATCC 8739

Organoleptic qualities of kefir functional foods during different fermentations in coconut shells

“…The number of lactic acid bacteria will greatly influence the volatile compounds that cause the sour aroma in kefir. This is supported by Yuniarti et al (2021) [15] reported that the total lactic acid bacteria of kefir fermented with green coconut shell meat was 14.3 x 106 CFU/g. So that the aroma produced in all treatments (P 1 , P 2 , P 3 and P 4 ) is the same acid.…”

“…However, the use of coconut shells in the fermentation process has added value, because there are bioactive compounds in coconut which causes this food to be classified as a functional food. This was reported by Yuniarti et al (2021) [15] that the antimicrobial activity of cow's milk kefir fermented with meat in green coconut shells is higher than the control, as evidenced by the formation of a clear zone diameter in inhibiting bacterial growth Staphylococcus and Escherichia coli. Based on the panelist response data (Table 2.)…”

“…In all treatments it was suspected that the lipase enzyme was not working optimally because the pH produced by fermented milk was relatively low (acid), so that in all treatments P 1 , P 2 , P 3 and P 4 it gave the same relatively yellowish white color. This is supported by Yuniarti et al (2021) [15] that the pH of cow's milk kefir incubated with green coconut meat obtained a pH value of (3.95-4.38).…”

“…Total lactic acid is greatly influenced by the number of lactic acid bacteria contained in a food. Yuniarti et al (2021) [15] reported the pH value of kefir fermented without and with light green coconut meat ranging from 3.95-4.11. Lindawati et al (2019) [9] also reported the pH value of kefir whey is 3.95 with a total acid value of 2.52%.…”

“…[9] reported that Kefir is antimicrobial and useful for body health by reducing high blood pressure/hypertension. There is antimicrobial activity fermented in coconut shells against bacteria Staphylococcus aureus and Escherichia coli indicated by forming a clear zone diameter of 10.50-11.30 mm, and a total of 14.3 x 10 lactic acid bacteria 6 CFU/g (Yuniarti, et al, 2021) [15] . The fermentation process in a coconut shell container can influence the taste of a product, where cow's milk kefir is incubated in a jar and in a light green coconut shell (Cocos nucifera L. var.…”