Uji Antagonis Jamur Tempe (Rhizopus Sp) terhadap Bakteri Patogen Enterik
Abstrak: Indonesian tempeh is
a food product made from soybeans fermented by Rhizopus oligosporus. The role
of R.oligosporus as the primary fungi in soybean is very important, that
changing the composition of the substrate soybeans into food that is more
nutritious and contains many enzymes and bioactive compounds, including
antibacterial compounds. This study was aimed at testing the antibacterial
activity of Rhizopus sp fungus isolated from commercial tempeh against several
enteric pathogen bacteria Escherichia coli ATCC 25922, Salmonella typhimurium
ATCC 14028 and Shigella flexneri ATCC 12022. The tests were conducted by the
antagonism test agar diffusion method, by putting pieces of SDA that has grown
Rhizopus sp on agar Muller Hinton which test bacteria was inoculated. The
incubation period was 24 hours at 37 ° C. The results showed that Rhizopus sp
has antagonistic to the bacteria, which produce inhibitory zone of 28 mm
against the E.coli ATCC 25922, 26 mm against S.typhimurium ATCC 14028 and 39.5
mm against Shigella flexneri ATCC 12022. Based on these results it can be
concluded that the Rhizopus sp isolated from tempeh is antagonistic against
enteric pathogenic bacteria. The results of this study reinforce the benefits
of tempeh as a functional food.
Penulis: Dewi Peti Virgianti
Kode Jurnal: jpbiologidd150883
