KARAKTERISASI ISOLAT BAKTERI ASAM LAKTAT DARI MANDAI YANG BERPOTENSI SEBAGAI PROBIOTIK (Characterization of Lactic Acid Bacteria Isolates from Mandai Function as Probiotic)
Authors: Emmawati Aswita , Laksmi Betty Sri , Nuraida Lilis , Syah Dahrul 
Published: November 2016

is a fermented product made of cempedak () dami. The research aimed to isolate and characterize lactic acid bacteria isolated from  and to evaluate their probiotic potency.  samples were collected from several home industries in East Kalimantan area       lactic acid bacteria (LAB) isolates were obtained from  on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the totaldecrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against ATCC 13932,  ATCC 19433,  ATCC 10876, ATCC 25922 and   ATCC 14028. Ten isolates had good antimicrobial properties againstis a fermented product made of cempedak () dami. The research aimed to isolate and characterize lactic acid bacteria isolated from  and to evaluate their probiotic potency.  samples were collected from several home industries in East Kalimantan area      lactic acid bacteria (LAB) isolates were obtained from  on day 4, 8, and 12 fermentation and assessed for their probiotic properties. All isolates showed good tolerances towards low pH (pH 2.0) with the decrease of viable counts of less than 2 log cfu/ml. The LAB isolates could grow in the present of 0.5% bile salt although the viable counts decreased as compared to those in medium without bile salt. Reduction of viable counts less than 1 log cfu/ml was observed in 21 isolates. Nineteen isolates could tolerate pH 2.0 and 0.5% bile salt better than others with the totaldecrease in viable counts less than 1 log cfu/ml. Most of isolates (11 out of 19 isolates) which tolerate low pH were obtained from 8 days  fermentation. Isolate MC812 and MC809 had good antimicrobial properties against ATCC 13932,  ATCC 19433,  ATCC 10876, ATCC 25922 and   ATCC 14028. Ten isolates had good antimicrobial properties against LAB isolates obtained from  show promising probiotic properties.Keywords: Probiotic, lactic acid bacteria, antimicrobial ABSTRAKMandai merupakan pangan fermentasi yang terbuat dari dami atau bagian dalam kulit cempedak. Penelitian tentang , khususnya bakteri yang terlibat dalam fermentasi , masih belum banyak dilakukan. Tujuan penelitian ini adalah untuk melakukan isolasi dan karakterisasi bakteri asam laktat yang diisolasi dari  serta mengevaluasi potensinya sebagai probiotik. Sampel  diperoleh dari beberapa industri rumah tangga di Kalimantan Timur, yang dibuat dengan kadar garam 5, 10 dan 15%. Delapan puluh lima isolat bakteri asam laktat diperoleh dari pada hari ke-4, 8 dan 12 fermentasi dan dikaji sifat-sifat probiotiknya. Semua isolat menunjukkan toleransi yang baik terhadap pH rendah (pH 2,0) dengan penurunan jumlah sel hidup kurang dari 2 log cfu/ml. Isolat bakteri asam laktat dapat tumbuh dengan adanya 0,5% garam empedu walaupun jumlah sel hidupnya menurun dibandingkan dengan jumlah sel hidup pada medium tanpa garam empedu. Penurunan jumlah isolat viabel kurang dari 1 log cfu/ml teramati pada 21 isolat. Sembilan belas isolat dapat mentoleransi pH 2,0 dan garam empedu 0,5% lebih baik daripada yang lain dengan total penurunan jumlah sel hidup kurang dari 1 log cfu/ml. Sebagian besar isolat (11 dari 19) yang mentoleransi pH rendah diperoleh dari fermentasi  hari ke-8. Isolat MC812 dan MC809 mempunyai sifat antimikroba yang baik terhadap semua patogen uji(ATCC 13932,  ATCC 19433, ATCC 10876,  ATCC 25922 dan  ATCC 14028). Sembilan isolat lain mempunyai sifat antimikroba yang baik terhadap 3 atau lebih patogen uji. Resistensi terhadap antibiotik bervariasi dengan -PCR. Keseluruhan hasil mengindikasikan bahwa kesepuluh bakteri asam laktat yang diisolasi dari mandai berpotensi sebagai probiotik.Kata kunci: Probiotik, bakteri asam laktat, sifat antimikroba