Potensi Susu Kedelai Asam (Soygurt) Kaya Bioaktif Peptida Sebagai Antimikroba
DOI:
https://doi.org/10.25181/jppt.v14i3.155Abstract
The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobeDownloads
References
Apriyantono A, dkk. 1989. Penuntun Praktikum Analisis Pangan. Pusat Antar Universitas IPB.
Bogor.
Dahiya, RS and Speck, ML. 1968. Hydrogen peroxide formation by lactobacilli and its effect on
Staphylococcus aureus. J. Dairy Sci. 51:1568.
Fardiaz, S. 1989. Uji Sanitasi Dalam Industri Pangan. Petunjuk laboratoriu. PAU Pangan dan Gizi
IPB. 278 hlm.
Hendriani R, Rostinawati T, Kusuma SAF. 2009. Penelusuran Antibakteri Bakteriosin dari
Bakteri Asam Laktat dalam Yoghurt Asal Kabupaten Bandung Barat terhadap Staphylococus
aureus dan Escherichi coli. Laporan Akhir LITMUD Unpad.
Jay, JM. 1996. Modern Food Microbiology. Ed. Ke-5. New York, Chapman and Hall.
Korhonen H dan Pihlanto A. 2006. Riview: Bioactive Peptides: Production and Functionality.
International Dairy Journal 16: 945 – 960.
Marshall SH. 2003. Antimicrobial Peptides: As Natural Al ternative to Chemical Antibiotics And
a Potential for Applied Biotechnology. Electron. J. Biotech., 3 : 6.
Salminen dan Von Wright, 1993. Lactic acid bacteria. Marcel Dekker Inc. New York. 442 hlm.
Sari NK. 2007. Pengembangan Produk Minuman Fermentasi Susu Kedelai (Soygurt) dengan
Penambahan Ekstrak Teh Hijau (Camelia sinensis) di PT. FajarTaurus Jakarta Timur
[Sktipsi]. Institut Pertanian Bogor, Fakultas Teknologi Pertanian.
Shah NP. 1999. Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods. J. Dairy
Sci., 83 : 894-907.
Sudarmadji S, Haryono B, Suhardi. 1988. Prosedur Analisa untuk Bahan Makanan dan Pertanian.
Liberty. Yogyakarta.
Yeaman MR, Yount NY. 2003. Perspectives in Antimicrobial Peptide Mechanism of Action and
Resistance, Pharmacol. Rev., 55 : 27 – 55.
Wirawati. 2004. Skrining Bakteri Asam laktat dari Tempoyak Sebagai kandidat Probiotik. Jurnal
Teknologi dan Industri Hasil Pertanian ISSN 1410-3004 Vol. 8 No 1 Maret 2004.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional.