Harmileni, Harmileni
Universitas Prima Indonesia

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ISOLASI DAN AKTIVITAS ANTI MIKROBA BAKTERI ASAM LAKTAT DARI FERMENTASI NIRA KELAPA SAWIT Fachrial, Edy; Harmileni, Harmileni
BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Vol 5, No 1 (2018): Agustus
Publisher : Program Studi Biologi, Fakultas Biologi Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (939.827 KB) | DOI: 10.31289/biolink.v5i1.1707

Abstract

The aim of the study was to isolate lactic acid bacteria (LAB) from palm oil sap and to investigate the anti microbial activity of LAB against pathogen bacteria, Staphylococcus aureus and Escherichia coli using disc diffusion method. Palm oil sap were enriched using spesific medium MRS (Man Rogosa Sharpe) broth overnight, serial dilution were conducted and the culture were spread on the surface of MRS agar and then incubated for 48 hours. The result showed the total colonies of LAB were 1,4 x 107 CFU/mL. 6 colonies were randomly selected namely EHN1, EHN2, EHN3, EHN4, EHN5 and EHN6. The selected colonies are classified as Gram positive and bacilli in morphology. Antimicrobial activity against pathogenic bacteria was investigated using disc diffusion method. Antimicrobial activity of isolates against E.coli and S.aureus were 12,2 mm; 9mm; 11mm; 11mm; 10,5mm; 12 mm dan 13,5mm; 11mm; 12mm; 11,5mm; 12mm; 12,5mm respectively. from these result it can be concluded that LAB isolated from oil palm sap has potential as probiotic.
AKTIVITAS ANTIMIKROBA BAKTERI ASAM LAKTAT YANG DIISOLASI DARI MAKANAN TRADISIONAL FERMENTASI KHAS BATAK “NANIURA” Aloysius, Aloysius; Ulfa, Anjurniza; Situmorang, Anggita Kasih Fianti; Harmileni, Harmileni; Fachrial, Edy
BIOLINK : Jurnal Biologi Lingkungan, Industri dan Kesehatan Vol 6, No 1 (2019): Agustus
Publisher : Program Studi Biologi, Fakultas Biologi Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/biolink.v6i1.2165

Abstract

Lactic acid bacteria (LAB) could be isolated from various fermented food products. One potential source of LAB is traditional fermented food. The aim of the study was to isolate and investigate antimicrobial activity of LAB isolated from traditional Batak food, “naniura”. The LAB isolates were characterized by Gram staining, fermentation type and catalase test. The investigation of antimicrobial activity of LAB against pathogenic bacteria were conducted using disc diffusion method. The results showed that 6 isolates of BAL were successfully isolated namely BN1, BN2, BN3, BN4, BN5 and BN6 had characteristics of Gram positive, rod shaped and catalase negative. All selected isolate have heterofermentation type. Four isolates (BN1, BN2, BN5 and BN6) were able to inhibit S. aureus, E. coli and S. typhi with inhibition zone diameters ranging from 6,9 to 12,3 cm. Based on the result, it was concluded that LAB isolated from naniura has potential as a source of probiotics.