Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration]

Nizori, Addion; Prayogi, Nanda; Gusriani, Ika; Lavlinesia, Lavlinesia; Arzita, Arzita

doi:10.23960/jtihp.v26i1.56-64

Cited by 2 publications

(2 citation statements)

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“…The materials used in the study were tempoyak with a salt concentration of 2% Fermented durian preparation (Nizori et al, 2017) Durian was separated from the seeds and weighed 100 g, then added salt with a concentration of 2% of the weight of durian meat. Mixture of durian meat and salt were stirred evenly and stored in a glass jar for 7 days.…”

Section: Methodsmentioning

confidence: 99%

ISOLATION OF LACTIC ACID BACTERIA FROM TEMPOYAK AND ITS ANTIMICROBIAL ACTIVITY ON THE Escherichia coli

Mursyida¹,

Candita²,

Faisal³

et al. 2022

Bioceb

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Diarrhea is a potential extraordinary event that can cause death. The most common microbes that cause diarrhea in developing countries are Rotavirus and Escherichia coli. One of the treatment of diarrhea is by giving antibiotics. However, the use of antibiotics is known to disrupt the balance of normal gastrointestinal flora, thereby changing the composition of the microbiota. Probiotics can be given to balance the normal flora during or after treatment with antibiotics. Lactic acid bacteria (LAB) is one of the probiotics that can inhibit the growth of pathogenic microbes and is commonly found in fermented foods. This study aimed to isolate LAB from tempoyak made from kampar durian, Riau Province, Indonesia and test its antimicrobial activity against Escherichia coli. The study was initiated by isolating LAB from tempoyak using the multilevel dilution method, followed by characterizing LAB by colony and cell morphology, and testing its antimicrobial activity against Escherichia coli using the agar well diffusion method. The antimicrobial activity test results were analyzed using one-way ANOVA and Bonferroni follow-up test. The results of LAB characterization showed that four LAB isolates had different colony morphology, including spherical Gram-positive bacteria and catalase-negative bacteria. The results of the antimicrobial activity test showed that LAB1 isolates had the highest ability to inhibit Escherichia coli with an average inhibition zone diameter of 15.21 mm and the lowest inhibition zone was found in LAB 4 isolates, which was 10.80 mm. The results of the one way ANOVA test showed a significant difference between the four LAB isolates in inhibiting Escherichia coli with P value <0.05. In the Bonferroni test, there were significant differences between LAB 1 and LAB 4 isolates. It can be concluded that LAB isolated from tempoyak has the potential to be a source of probiotics.

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Section: Methodsmentioning

confidence: 99%

ISOLATION OF LACTIC ACID BACTERIA FROM TEMPOYAK AND ITS ANTIMICROBIAL ACTIVITY ON THE Escherichia coli

Mursyida¹,

Candita²,

Faisal³

et al. 2022

Bioceb

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show abstract

“…Protein terlarut, mineral serta zat lain, juga dimanfaatkan oleh bakteri asam laktat untuk substrat nutrisi bagi pertumbuhan. Asam organik yang dihasilkan, bermanfaat untuk mengurangi pertumbuhan mikroba pembusuk dan menjadikan tempoyak dapat bertahan hingga waktu yang lama (Addion Nizori et al, 2017). Penambahan garam pada fermentasi durian menjadi tempoyak juga berfungsi sebagai penambah cita rasa, sebagai pembentuk tekstur, serta penghambat mikroba pembusuk dan pathogen yang tumbuh.…”

Section: Tempoyakunclassified

The role of indigenous lactic acid Bacteria Genus Lactobacillus in the fermentation process of Durian (Durio zibethinus) for Tempoyak production

Ardilla

Anggreini

Rahmani

2022

bib

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Durian (Durio zibethinus) is a type of fruit included in the climacteric fruit, so it needs processing to have a longer shelf life. One of the processed durian fruits is tempoyak. Tempoyak is a traditional fermented durian food well known around Kalimantan and Sumatra. Tempoyak is made from durian, which usually has a good level of maturity. The distinctive aroma and semi-solid texture of tempoyak are produced by the fermentation process by bacteria. Tempoyak processing has involved adding a bit of salt and indigenous lactic acid bacteria, one of which is the bacteria genus Lactobacillus, such as Lactobacillus plantarum and Lactobacillus curvatus. This study aimed to determine the role of lactic acid bacteria from the genus Lactobacillus in the fermentation process of durian into tempoyak, to determine the potential of bacteria from the genus Lactobacillus in other respects, and to determine the health benefits of tempoyak. This research was conducted using a literature study method with several stages, namely article searching, article selection, data synthesis, and ending with report generation. From the literature search, it can be seen that indigenous bacteria from the genus Lactobacillus are found in fermented durian fruit. Lactobacillus plantarum and Lactobacillus curvatus are species of the genus Lactobacillus that can ferment sugar into lactic acid and are usually used in fermented agricultural products and livestock products. Lactobacillus plantarum producing lactic acid is amylolytic because it can directly convert starch to form lactic acid. Lactobacillus curvatus has various functions related to carbohydrate utilization and bacteriocin production, enabling fermentative and antibacterial properties. Tempoyak can be beneficial for digestive health and has the potential to increase the body's immune system. The results obtained prove that the indigenous bacteria of the genus Lactobacillus from tempoyak play a role in the durian fermentation process and have the potential as probiotics that are good for health.

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Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: Influence of alginate concentration]

Cited by 2 publications

References 0 publications

ISOLATION OF LACTIC ACID BACTERIA FROM TEMPOYAK AND ITS ANTIMICROBIAL ACTIVITY ON THE Escherichia coli

ISOLATION OF LACTIC ACID BACTERIA FROM TEMPOYAK AND ITS ANTIMICROBIAL ACTIVITY ON THE Escherichia coli

The role of indigenous lactic acid Bacteria Genus Lactobacillus in the fermentation process of Durian (Durio zibethinus) for Tempoyak production

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