Isolasi dan karakterisasi lactobacillus sp. dari susu sapi lokal sebagai kandidat probiotik = Isolation and characterization of lactobacillus sp. from local cow’s milk as probiotic candidates

Andrian, Danish (2018) Isolasi dan karakterisasi lactobacillus sp. dari susu sapi lokal sebagai kandidat probiotik = Isolation and characterization of lactobacillus sp. from local cow’s milk as probiotic candidates. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Genus Lactobacillus merupakan bakteri asam laktat dengan hampir seluruh spesies tergolong probiotik. Diketahui bahwa susu sapi merupakan salah satu habitat alami dari Lactobacillus. Penelitian ini bertujuan untuk mengisolasi kandidat probiotik dari genus Lactobacillus yang berasal dari susu sapi dan mengevaluasi potensi sebagai probiotik, yang sejauh ini belum dilakukan di Indonesia. Pendekatan awal metode untuk mendapatkan kandidat probiotik yaitu isolasi; karakterisasi; dan identifikasi berdasarkan isolasi dan seleksi awal; karakterisasi suhu (10oC and 45oC), NaCl (2%, 4%, 5%), dan uji fermentasi gula (monosakarida: glukosa & laktosa, polisakarida: laktosa, maltosa, sukrosa, rafinosa, manitol, sorbitol). Identifikasi strain dilakukan dengan metode 16S. Lalu, karakterisasi sifat probiotik yang dilakukan mencakup, yaitu analisis toleransi terhadap pH rendah; toleransi terhadap garam empedu; aktivitas antibakteri; koagregasi; serta resistensi antibiotik. Hasil yang diperoleh adalah tiga kandidat probiotik, yaitu Lactobacillus delbrueckii DRZ94/L4, Lactobacillus casei DRZ97/L3, dan Lactobacillus fermentum DRZ107/L1. Dari hasil analisa, ketiga isolat memiliki sifat probiotik yang berbeda – beda. Dibutuhkan penelitian lebih lanjut untuk mendukung isolat sebagai probiotik yang aman digunakan. / The genus Lactobacillus are a major constituent of the lactic acid bacteria group. Almost all of the Lactobacillus species are reported to be probiotic. Cow’s milk provides a natural habitat of Lactobacillus. Isolation of Lactobacillus from Indonesia's local cow’s milk is under-reported. This research aims to isolate Lactobacillus and evaluate their potentials as probiotic. Isolation Lactobacillus were done through colony's and cell's morphology observation and traditional biochemical analysis. Characterization after the isolated Lactobacillus were done through different condition of temperature (10oC and 45oC), NaCl salinity (2%, 4%, 5%), and ability to ferment various types of sugars (monosaccharide: glucose & lactose, polysaccharide: lactose, maltose, sucrose, raffinose, mannitol, sorbitol). Identification of strains were conducted through 16S rRNA sequencing. Probiotic profiling includes: acidity tolerance, bile salt tolerance, antibacterial activity, coaggregation ability and antibiotic susceptibility evaluation. The results are Lactobacillus delbrueckii DRZ94/L4, Lactobacillus casei DRZ97/L3, dan Lactobacillus fermentum DRZ107/L1. The three isolates have different probiotic properties. Further researches are required to support those isolates as a safe probiotic to be used.

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