Viabilitas dan Aktivitas Antibakteri Bifidobacterium bifidum dalam Susu Bifidus dengan Suplementasi Ekstrak Cengkeh (Syzygium aromaticum)

https://doi.org/10.22146/agritech.40882

Nosa Septiana Anindita(1*), Muslih Anwar(2)

(1) Program Studi Bioteknologi, Universitas ‘Aisyiyah Yogyakarta, Jl. Ringroad Barat No. 63, Mlangi Nogotirto, Kec. Gamping, Kab. Sleman, Yogyakarta 55592
(2) Balai Penelitian Teknologi Bahan Alam (BPTBA), Lembaga Ilmu Pengetahuan Indonesia (LIPI),Jl. Jogja - Wonosari, km. 31, 5, Kec. Playen, 174 Wonosari, Gading, Kabupaten Gunung Kidul, Yogyakarta 55861
(*) Corresponding Author

Abstract


Pengembangan produk olahan susu kambing terfermentasi dan diperkaya dengan probiotik Bifidobacterium bifidum merupakan salah satu produk pangan fungsional (Functional Food) yang selanjutnya disebut sebagai Susu Bifidus. Susu bifidus sebagai salah satu produk fermentasi susu dapat dikonsumsi oleh masyarakat yang mengalami kesulitan mencerna laktosa (lactose intolerance). Daya terima konsumen terhadap susu kambing masih tergolong rendah dibandingkan dengan susu sapi, sehingga hal tersebut juga perlu diantisipasi. Penambahan ekstrak cengkeh (Syzygium aromaticum) pada susu Bifidus dapat digunakan sebagai alternatif senyawa aromatik alami, untuk menghilangkan aroma goaty pada susu kambing yang kurang begitu disukai oleh konsumen. Penelitian ini bertujuan untuk mengetahui pengaruh suplementasi ekstrak cengkeh terhadap viabilitas (daya hidup) dan aktivitas antibakteri Bifidobacterium bifidum serta kualitas kimia susu Bifidus. Parameter yang diamati pada penelitian adalah total Bifidobacterium bifidum, total bakteri dan luas zona bening susu Bifidus. Suplementasi ekstrak cengkeh sebesar 2% sebagai bahan suplementasi pada Bifidus milk dapat meningkatkan viabilitas probiotik Bifidobacterium bifidum. Ekstrak cengkeh dalam produk Bifidus milk berperan sebagai agen preservatif, didukung dengan adanya aktivitas antibakteri terhadap Staphylococcus aureus dan Salmonella typhimurium dan penurunan total bakteri pada Bifidus milk.

Keywords


Bifidobacterium bifidum; susu bifidus; ekstrak cengkeh; Syzygium aromaticum

Full Text:

PDF


References

Adriani, L. (2010). Yoghurt sebagai Probiotik, dalam Soeharsono (eds). Probiotik. Bandung: Widya Padjadjaran.

Alakomi, H. L., Paanaen, A., Suihko, M. L., & Saarela, H. M. (2006). Weaking effect of cell permeabilizer on gram negative bacteria causing biodeterioration. Journal of Applied Environmental Microbiology, 72(7), 695-4703. https://journals.asm.org/doi/10.1128/AEM.00142-06

Ambarwati Y. K. 2004. Pengaruh penambahan madu dan lama penyimpanan terhadap total bakteri dan daya terima susu pasteurisasi. Skripsi. Universitas Diponegoro. Semarang.

Banerjee, G. C. (2008). A Text Book of Animal Husbandry. 8th ed. p: 933. Oxford and IBM Publishing Co. Pvt. Ltd. New Delhi: India

Branen, A. L., dan Davidson, P. M. (1993). Antimicrobial in Foods. 2nd ed. New York: Marcel Dekker, Inc.

Bhuiyan, Md., N. I., Bagum, J., Nandi, N. C., & Akter, F. (2010). Constituents of the essential oil from leaves and buds of clove (Syzigium aromaticum). African Journal of Plant Science, 4(11), 451-454. https://doi.org/10.5897/AJPS.9000051

Chandan, R. C., White, C. H., Kilara, C., & Hui, Y. H. (2006). Manufacturing Yogurt and Fermented Milks Handbook. Blackwell Publishing Ltd. USA.

Dehghani, F., Heshmatpour, A., Panjehshahin, M. R., & Khozani, T. T. (2012). Toxic effects of water/ alcoholic extract of Syzygium aromaticum on sperm quality, sex hormones and reproductive tissues in male mouse. IUFS Journal of Biology, 71(2), 95 – 102. https://www.researchgate.net/publication/259389530

Dibazar, S. P., Fateh, S., & Daneshmandi, S. (2014). Clove (Syzigium aromaticum) ingredients affect lymphocyte subtypes expansion and cytokine profile responses: an in vitro evaluation. Food and Drug Analysis, 22(4), 448-454. https://doi.org/10.1016/j.jfda.2014.04.005

Dave, R. I., & Shah, N. P. (1997). Viability of yogurt and probiotics bacteria in yogurts made from commercial stater cultures. International Dairy Journal, 7(1): 31-41, https://doi.org/10.1016/S0958-6946(96)00046-5

Davis, W. W., & Stout, T. R. (1971). Disc plate method of microbiological antibiotic assay. Applied Microbiology, 22(4), 659-665. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC376382/

Devi, K. P., Nisha, S. A., Sakthivel, R., & Pandian, S. K. (2010). Eugenol (an essential oil of clove) acts as an antibacterial agent against Salmonella typhi by disrupting the cellular membrane. Journal of Ethnopharmacology, 130(1), 107-115. https://doi.org/10.1016/j.jep.2010.04.025

Gustaw W., Kordowska, W. M., & J. Koziol. (2011). The influence of selected prebiotics on the growth of lactic acid bacteria for bio-yoghurt production. Acta Scientiarum Technologia Alimentaria, 10(4), 455-466. https://pubmed.ncbi.nlm.nih.gov/22230927/

Haenlein, G. F. W. (2004). Goat milk in human nutrition. Small Ruminant Research, 51(2): 155-163. https://doi.org/10.1016/j.smallrumres.2003.08.010

Hakim, L. (2015). Rempah dan Herba: Kebun Pekarangan Rumah Masyarakat. Yogyakarta: Dandra, Pustaka Indonesia.

Homayouni, A., Ehsani, M. R., Azizi, A., Razavi, S. H., & Yarmand, M. S. (2008). Growth and survival of some probiotik strains in simulated ice cream conditions. Jurnal of Applied Science, 8(2), 379-382. https://scialert.net/abstract/?doi=jas.2008.379.382

Irianto, K. (2013). Mikrobiologi Medis. Bandung: Alfabeta.

Jacobsen, C. N., Nielsen, V. R., Hayford, A. E., Moller, P. L., Michaelsen, K. F., Pærregaard, A., Sandstrom, B., Tvede, M., & Jakobsen, M. (1999). Screening of Probiotic Activities of Forty-Seven Strains of Lactobacillus spp. by In Vitro Techniques and Evaluation of the Colonization Ability of Five Selected Strains in Humans. Applied and Environmental Microbiology, 65(11), 4949–4956. https://journals.asm.org/doi/10.1128/AEM.65.11.4949-4956.1999; DOI: 10.1128/AEM.65.11.4949-4956.1999 .

Kailasapathy, K., Sultana, K., & Godward, G. (2000). Probiotic bacteria: Improved delivery by bioencapsulation. Probiotica 9, 2-7.

Kaboosi, H. (2011). Antibacterial effects of probiotics isolated from yoghurts against some common bacterial pathogens. African Journal of Microbiology Research, 5(25), 4363-4367. DOI: 10.5897/AJMR11.474

Kumala, S., Yuliani, D., & Tulus. 2009. Pengaruh pemberian rebusan kayu secang(Caesalpinia sappan L.) terhadap mencit yang diinfeksi bakteri Escherichia coli. Jurnal Farmasi Indonesia, 4(4), 188 -198.

Kumala, S., Devana, D., & Tulus. (2013). Aktivitas antibakteri rebusan secang (caesalpinia sappan l.) terhadapSalmonella thypii secara in vivo. agriTECH, 33(1), 54-71. https://dx.doi.org/10.22146/agritech.9566

Laitupa, F., & Susane, L. (2010). Pemanfaatan eugenol dari minyak cengkeh untuk mengatasi ranciditas pada minyak kelapa. Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro. http://kimia.undip.ac.id (1 April 2018).

Lankaputhra, W. E. V., & Shah, N. P. (1997). Improving viability of Lactobacilus acidophilus and Bifidobacteria in yogurt using two step fermentation and neutralised mix. Food Australia, 49(8), 363-366. http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2781775

Laroia,, S., & Martin, J. H. (1991). Methods for enumerating and propagating bifidobacteria. Cultured Dairy Products Journal, 26, 32-33.

Maitimu, C. V., Legowo, A. M., & Al-Baarri, A. N. (2013). Karakteristik Mikrobiologis, Kimia, Fisik, dan Organoleptik Susu Pasteurisasi dengan Penambahan Ekstrak Daun Aileru (Wrightia calycina) Selama Penyimpanan. Jurnal Aplikasi Teknologi Pangan, 2(1), 18-29. http://www.jatp.ift.or.id/index.php/jatp/article/view/96/63

Marshall, R.T., & Arbuckle, W.S. (1996). Ice cream. 5th ed. Chapman and Hall, New York.

Martinez, F. A. C., Eduardo, Attilio, M. B., Paul, C. D., & Ricardo, P. S. O. (2013). Bacteriocin Production by Bifidobacterium Spp. A Review. Biotechnology Advances, 31(4), 482-488. https://doi.org/10.1016/j.biotechadv.2013.01.010

Miksusanti., Fitrya, N., & Marfinda. (2011). Aktivitas campuran ekstrak kulit manggis (Garcinia mangostana L.) secang (Caesalpina sappan L.) terhadap Bacillus cereus. Jurnal Penelitian Sains. 14 (3), 141-147. https://doi.org/10.26554/jps.v14i3.214

Nazzaro, F., Fratianni, F., Martino, L. D., Coppol, R., & Feo, V. D. (2013). Effect of essential oils on pathogenic bacteria. Pharmaceuticals. 6, 1451-1474. https://www.mdpi.com/1424-8247/6/12/1451. https://doi.org/10.3390/ph6121451

Nurhidayati, L., & Sulistiowati. (2013). Penetapan kadar eugenol dalam minyak atsiri dari tiga varietas bunga cengkeh (Syzygium aromaticum(L) Merr. & L.M. Perry) secara kromatografi gas. Seminar Nasional dalam Rangka Lustrum X Fakultas Farmasi Univesitas Pancasila.

Pailing, A., Posangi, J., & Anindita, P.S. (2016). Uji daya hambat ekstrak bunga cengkeh (Syzygium aromaticum) terhadap bakteri Porphyromonas gingivalis. Jurnal e-GiGi (eG), 4(2), 229-234. https://doi.org/10.35790/eg.4.2.2016.14159

Park, W. Y. (2009). Bioactive Component in Milk and Dairy Products. CRC Press, USA

Perez, R. H., Zendo, T., dan Sonomoto, K. (2014). Novel bacteriocins from lactic acid bacteria (LAB): various structures and applications. Microbial Cell Factories, 13(1), 1-13. https://microbialcellfactories.biomedcentral.com/articles/10.1186/1475-2859-13-S1-S3, DOI: 10.1186/1475-2859-13-S1-S3

Poeloengan, M. (2012). Pengujian Yoghurt Probiotik pada Pertumbuhan Bakteri. Prosiding Semiloka Nasional Prospek Industri Sapi Perah Menuju Perdagangan Bebas 2020, Bogor, 303-307.

Rahayu, E. S., Yogeswara, A., Haryono, M. P., Utami, I. S., Utami, T., Nurfiani, S., & Cahyanto, M.N. (2013). Bakteri Asam Laktat Indigenous Berpotensi Probiotik dan Aplikasinya untuk Produksi Susu Fermentasi. Prosiding Seminar Intensif Riset Sinas, Jakarta, 149-159.

Razafimamonjison G., Jahiel, M., Duclos, T., Ramanoelina, P., Fawbush, F., & Danthu, P. (2014). Bud, leaf and stem essential oil composition of Syzigium aromaticum from Madagascar, Indonesia and Zanzibar. International Journal of Basic and Applied Sciences, 3(3), 224-233. http://www.sciencepubco.com/index.php/ijbas/article/view/2473

Ristiansyah, D. U., Yenita., Melviana, dan Annisa. (2018). Uji Efektivitas Antibiotik Ekstrak daun cengkeh (Syzgium aromaticum) terhadap pertumbuhan bakteri Salmonella typhi secara in vitro. Jurnal Ibnu Sina Biomedika, 2(1): 41-47. http://jurnal.umsu.ac.id/index.php/biomedika/article/view/1901, http://dx.doi.org/10.30596%2Fisb.v2i1.1901

Sari, R. A., Nofiani, R., & Ardiningsih, P. (2012). Karakterisasi Bakteri Asam Laktat Genus Leuconostoc dari Pekasam Ale-Ale Hasil Formulasi Skala Laboratorium. Jurnal Kimia Khatulistiwa, 1(1), 14-20. https://jurnal.untan.ac.id/index.php/jkkmipa/article/view/992/941

Suskovic, J., Kos, B., Beganovic, J., Pavunc, A.L., Habjanic, K., & Matosic, S. (2010). Antimicrobial Activity-The Most Important Property of Probiotic and Stater Lactic Acid Bacteria. Food Technology and Biotechnology, 48(3), 296-307. https://hrcak.srce.hr/57561

Taofik, A., & Depison. (2008). Hubungan antara lingkar perut dan volume ambing dengan kemampuan produksi susu kambing Peranakan Etawah. Jurnal Ilmiah Ilmu-ilmu Peternakan, 11(2), 59 – 65. https://online-journal.unja.ac.id/jiip/article/view/749. https://doi.org/10.22437/jiiip.v11i2.749

Tannock, G. W. (1999). Probiotic: A Critical Re­view. Horizon Scientific Press, England.

Vinderola, C. G., & Reinheimer, J. A. (1999). Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal, 9(8), 497-505. https://doi.org/10.1016/S0958-6946(99)00120-X

Wahyu, S. S., Julaikha, S., Suranto., Susanti, S., Lorentina, Y., Sopian, Y., & Arfah, Z. F. (2012). Pengujian Total Bakteri/Total Plate Count (TPC). Departemen Pendidikan Nasional. Jakarta.

Waluyo, L. (2008). Metode Teknik Dasar Mikrobiologi. Universitas Muhammadiyah Malang. Malang.

Widiyaningsih, E. N. (2011). Peran Probiotik Untuk Kesehatan. Jurnal Kesehatan, 4(1), 14-20

Widodo. (2003). Bioteknologi Industri Susu. Lacticia Press, Yogyakarta.

Winarti, C., & Sembiring B. S. (1998). Pengaruh cara dan lama ekstraksi terhadap kadar tanin ekstrak kayu secang (Caesalpinia sappan L). Balitro Bogor. Warta Tumbuhan Obat Indonesia, 4(3), 17-18. http://ejournal.litbang.kemkes.go.id/index.php/wtoi/article/view/2722

Xing, Y., Xu, Q., Li, X., Che, Z., & Yun, J. (2012). Antifungal activities of clove oil against Rhizopus nigricans, Aspergillus flavus and Penicillium citrinum in vitro and in wounded fruit test. Journal Food Safety, 32(1), 84-93. https://doi.org/10.1111/j.1745-4565.2011.00347.x

Yesillik, S., Yildirim, N., Dikici, A., Yildiz., & Yesillik, S. (2011). Antibacterial Effects of Some Fermented Commercial and Homemade Dairy Products and 0.9% Lactic Acid Against Selected Foodborne Pathogens. Asian Journal of Animal and Veterinary Advances, 6(2): 189-195. https://scialert.net/abstract/?doi=ajava.2011.189.195, DOI: 10.3923/ajava.2011.189.195



DOI: https://doi.org/10.22146/agritech.40882

Article Metrics

Abstract views : 6556 | views : 4727

Refbacks

  • There are currently no refbacks.




Copyright (c) 2021 Nosa Septiana Anindita, Muslih Anwar

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats