Zahra, Fatimatu (2024) AKTIVITAS BAKTERI ASAM LAKTAT SEBAGAI ANTIBIOFILM TERHADAP BAKTERI PATOGEN PENGHASIL BIOFILM PADA INDUSTRI PANGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Diseases caused by food (foodborne disease) can occur when consuming food contaminated by pathogenic bacteria. Pathogenic bacteria can attach to the surface of food packaging and production equipment to form a structure called a biofilm. Safe control of the inhibition of biofilm formation can utilize lactic acid bacteria (LAB) which are non-toxic and can produce hydrogen peroxide, organic acids, and bacteriocins. The aim of the research is to reveal the activity of pathogenic bacteria used in biofilm formation, the interaction between pathogenic bacteria and lactic acid bacteria on biofilm formation, and the eradication activity of lactic acid bacteria used in biofilm formation. This research method is an experimental, uses the split plot design. The test was carried out using 2 factors: the main plot consisted of three types of pathogenic bacteria, and the subplot consisted of 57 types of LAB.The results of morphological observations of LAB showed that the LAB used was in accordance with the characteristics of LAB, which is Gram positive bacteria and has catalase negative. In the biofilm formation test, it was proven that the three pathogenic bacteria used were included in the strong biofilm forming category. There were 19 LAB isolates that were effective in inhibiting biofilm formation of Pseudomonas aeruginosa. The highest inhibition value for biofilm formation of P. aeruginosa was 95.07% for Lactobacillus pentosus InaCC B149. There were 9 LAB isolates that were effective in inhibiting biofilm of Escherichia coli. The highest inhibition value for biofilm formation of E. coli was 86.20% for Pediococcus sp. InaCC 629. There was no antibiofilm activity of LAB on biofilms of Staphylococcus aureus. The MIC value of LAB in inhibiting the formation of pathogenic bacterial biofilms were around 50-100%. In the biofilm eradication test, it was found that the LAB used was not effective in eradicating the biofilm that had formed, because the percentage was ≤50%. It is concluded that several LAB used were able to inhibit the formation of biofilm, but not effective in eradicating the biofilm that has been formed.
| Item Type: | Thesis (S1) | ||||||||||||
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| Additional Information: | Penyakit yang disebabkan oleh makanan (foodborne disease) dapat terjadi apabila mengkonsumsi makanan yang terkontaminasi oleh bakteri patogen. Bakteri patogen dapat menempel pada permukaan kemasan makanan dan peralatan produksi sehingga membentuk struktur yang disebut biofilm. Pengendalian yang aman terhadap penghambatan pembentukan biofilm dapat memanfaatkan bakteri asam laktat (BAL) yang tidak beracun dan dapat menghasilkan hidrogen peroksida, asam organik, dan bakteriosin. Tujuan penelitian adalah mengungkap aktivitas bakteri patogen yang digunakan dalam pembentukan biofilm, interaksi bakteri patogen dengan bakteri asam laktat dalam pembentukan biofilm, dan aktivitas eradikasi bakteri asam laktat yang digunakan dalam pembentukan biofilm. Metode penelitian ini adalah eksperimen, menggunakan rancangan petak terpisah (split plot design). Pengujian dilakukan dengan menggunakan 2 faktor yaitu petak utama terdiri dari tiga jenis bakteri patogen, dan anak petak terdiri dari 57 jenis BAL. Hasil pengamatan morfologi BAL menunjukkan bahwa BAL yang digunakan sesuai dengan karakteristik BAL yaitu bakteri Gram positif dan mempunyai katalase negatif. Pada uji pembentukan biofilm terbukti ketiga bakteri patogen yang digunakan termasuk dalam kategori pembentuk biofilm kuat. Terdapat 19 isolat BAL yang efektif menghambat pembentukan biofilm Pseudomonas aeruginosa. Nilai daya hambat tertinggi terhadap pembentukan biofilm P. aeruginosa adalah 95,07% pada Lactobacillus pentosus InaCC B149. Terdapat 9 isolat BAL yang efektif menghambat biofilm Escherichia coli. Nilai daya hambat tertinggi terhadap pembentukan biofilm E. coli sebesar 86,20% pada Pediococcus sp. InaCC 629. Tidak terdapat aktivitas antibiofilm BAL terhadap biofilm Staphylococcus aureus. Nilai MIC BAL dalam menghambat pembentukan biofilm bakteri patogen berkisar 50-100%. Pada uji pemberantasan biofilm diketahui bahwa BAL yang digunakan tidak efektif dalam membasmi biofilm yang terbentuk, karena persentasenya ≤50%. Disimpulkan bahwa beberapa BAL yang digunakan mampu menghambat pembentukan biofilm, namun tidak efektif dalam memberantas biofilm yang sudah terbentuk. | ||||||||||||
| Uncontrolled Keywords: | biofilm, food, formation, lactic acid bacteria, pathogenic bacteria | ||||||||||||
| Subjects: | Q Science > QR Microbiology > QR180 Immunology | ||||||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Mrs Fatimatu Zahra | ||||||||||||
| Date Deposited: | 28 Mar 2024 11:02 | ||||||||||||
| Last Modified: | 28 Mar 2024 11:02 | ||||||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/34405 |
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