Perbandingan Efektivitas Susu Fermentasi yang Mengandung Probiotik Streptococcus Thermophilus dan Lactobacillus Casei Strain Shirota terhadap Pertumbuhan Bakteri Proteus Vulgaris pada Suhu 00 C, 40 C, dan 27-280 C

Marini, Novi (2019) Perbandingan Efektivitas Susu Fermentasi yang Mengandung Probiotik Streptococcus Thermophilus dan Lactobacillus Casei Strain Shirota terhadap Pertumbuhan Bakteri Proteus Vulgaris pada Suhu 00 C, 40 C, dan 27-280 C. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Produk minuman susu fermentasi yang mengandung probiotik pada saat ini telah banyak beredar di pasaran Indonesia. Efek probiotik adalah menghambat pertumbuhan bakteri patogen enterik seperti Proteus vulgaris sebagai penyebab infeksi saluran pencernaan dengan cara kompetisi dan menyeimbangkan mikroflora dalam pencernaan, serta dapat meningkatkan sistem imun. Bakteri yang terdapat dalam susu fermentasi merupakan kelompok bakteri asam laktat yang disebut bakteri probiotik. Beberapa bakteri probiotik yang telah diuji klinis dan terdapat pada produk minuman susu fermentasi masing-masing adalah Streptococcus thermophilus dan Lactobacillus casei strain Shirota. Viabilitas dari bakteri asam laktat pada susu fermentasi dapat berubah karena suhu penyimpanan yang tinggi. Penelitian ini bertujuan untuk mempelajari pengaruh suhu peyimpanan pada minuman susu fermentasi yang mengandung Streptococcus thermophilus dan Lactobacillus casei strain Shirota terhadap daya hambat bakteri Proteus vulgaris serta membandingkan efektivitas produk minuman susu fermentasi yang mengandung Streptococcus thermophilus dan Lactobacillus casei strain Shirota. Suhu yang digunakan dalam penelitian, terdiri dari 00 C, 40 C, dan suhu 27-280 C (suhu ruang). Uji antibakteri dilakukan dengan menggunakan metode difusi sumuran. Terbukti bahwa suhu memiliki pengaruh sangat signifikan (p = 0.000) dalam menekan pertumbuhan Proteus vulgaris. Suhu dingin (suhu 00 C dan suhu 40 C) merupakan suhu yang paling ideal dengan memiliki daya hambat 7.966 mm dan 6.627 mm pada Streptococcus thermophilus serta 9.989 mm dan 8.166 mm pada Lactobacillus casei strain Shirota. Kemudian terbukti juga bahwa produk susu fementasi yang mengandung Lactobacillus casei strain Shirota memiliki daya hambat yang lebih besar dibandingkan Streptococcus thermophilus dengan signifikan (p = 0.000). Kata Kunci: Streptococcus thermohilus, Lactobacillus casei strain Shirota, susu fermentasi, suhu, antibakteri, Proteus vulgaris. / Fermented milk drink product that contains probiotic currently marketed widely in Indonesia. Probiotic effect is to obstruct patogen enteric bacteria growth like Proteus vulgaris as the cause of digestive system infection in a competition way and to balance microflora in digestion process, also to improve immune system. Bacteria that contained in fermented milk is a group of lactic acid bacteria also called probiotic bacteria. Some of probiotic bacteria are clinical tested and contained in fermented milk drink each is Streptococcus thermophilus and Lactobacillus casei strain Shirota.Viability from lactic acid bacteria in fermented milk can change because of high temperature storage place. This research aim is to study the effect of temperature storage in fermented milk that contains Streptococcus thermophilus and Lactobacillus casei strain Shirota. Temperature that used in this research, consist of 00 C, 40 C, and 27-280 C (room temperature). Antibacteria test is done with the use of difusi sumuran method. Proven that temperature has a huge impact (p=0.000) in to suppress Proteus vulgaris growth. Cold temperature (00 C and 40 C) is the most ideal temperature that has inhibiting zone 7.966 mm and 6.627 mm on Streptococcus thermophilus, 9.989 mm and 8.166 mm on Lactobacillus casei strain Shirota. Then fermented milk product that contains Lactobacillus casei strain Shirota are proven to have bigger inhibiting zone than Streptoccocus thermophilus significantly by (p=0.000). Keywords: Streptococcus thermophilus, Lactobacillus casei strain Shirota, fermented milk , temperature, antibacterial, Proteus vulgaris

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