Kemampuan Susu Fermentasi Lactobacillus plantarum Menghambat Salmonella typhymurium Secara In Vitro
ABSTRACT: This research used
Lactobacillus plantarum as a milk starter (concentration 3, 4, 5 %) and
incubated for 48 hours at room temperature. Observation fermented begin from
the first day of this product until 7 days and its still stored at room
temperature. First analysis conducted on milk in this research were Storch, pH,
acidity titration, fat, and dry matter. Milk fermentation analysis of
Lactobcillus plantarum including pH, degree of dornik acidity and microbe
activity test. Experimental design used is Repeated Measurement with three
replications. Data colected analyzed by ANOVA test. If there is significant
different between treatments, followed by Least Significant Test. Complete
pasteurization result test (Storch) found that milk stay white, it means that
peroksidase enzyme completely disappear and milk completely pasteurization. The
ability of suppressing observed by Salmonella typhymurium in Nutrient Agar and
challenge with Lactobacillus plantarum fermented milk 3%, 4% and 5% (50
μl/well). Tetracyline, chloramphenicol and a plain paper disc are used as
control. Lactobacillus plantarum fermented milk of starter concentration
5%-first day has the biggest inhabitation zone by Salmonella typhimurium (9.39
mm). Range of pH showed between 4.84 to 4.14 and the acidity between 114.67 0D
to 365.67 0D. Sensitivity test showed that Salmonella typhymurium more
sensitive than chloramphenicol and tetracyline antibiotic.
Keywords: Fermented Milk;
Lactobacillus plantarum; Salmonella typhymurium
Penulis: Zuraida Hanum
Kode Jurnal: jppeternakandd100080
