Pathogen Bacteria Resistance Inoculated Bakasang in Different Environmental Conditions

  • Indah Widyayanti
  • Melisa Masengi Universitas Kristen Indonesia Papua
Keywords: Bakasang, Environmental conditions, Salmonella typhi, Staphylococcus aureus

Abstract

Bakasang is a fermented product, usually made from tuna fish offal or small fish such as anchovies and sardines, traditionally processed. This study aims to determine the resistance of pathogenic bacteria Salmonella typhi and Staphylococcus aureus which are inoculated in bakasang under different environmental conditions. Tests were carried out under different environmental conditions, such as pH 4.90, 5.05, 6.02 and 7.0, inokulum concentrations of 104 and 108 cells / ml, age of pathogenic bacteria  culture 18 and 96 hours, temperature of 62 and 720C, and concentrations of bakasang: water (100 : 0, 50:50, and 25: 75). Data were analyzed using analysis of variance and t test. The results showed that pH 4.90 and 5.05 had a significant effect on the growth of S.typhi and S. aureus bacteria inoculated in bakasang (P <0.05). Concentration of inokulum 104 and 108. cells / ml, age of pathogenic bacteria culture 18 and 96 hours and concentration of bakasang: water gave no significant effect on the growth of pathogenic bacteria inoculated in the pair (P> 0.05). The results of the heat resistance of inoculated bacteria in the bakasang showed that the heating temperature of 62 and 72 ºC had a significant influence on the growth of pathogenic bacteria S. aureus and S. typhi which were inoculated in the pair (P <0.05).

References

Banwart, G. J., (1989). Basic Food Microbiology. The Ohio state university. Chapman and hall. New York.

Bonang, G., (1982). Mikrobiologi Untuk Profesi Kesehatan. Edisi 14. CV. EGC. Jakarta

Desniar, Iman Rusmana, Antonius Suwantodan Nisa Rachmania Mubarik. (2012). Senyawa Antimikroba Yang Dihasilkan Oleh Bakteri Asam Laktat Asal Bekasam. Jurnal Akuatika Vol. III No. 2. https://s3.amazonaws.com/academia.edu.documents

Ijong, F.G and Y. Ohta., (1996). Psycochemical And Mikrobiological Changer Associated With Bakasang. Processing – A. Traditional Indonesia Fermented Fish Sauce. Laboratory Of Microbial Biochemistry. J. Csi Food agric. 71, 69-74

Ijong, F.G., (1996). Study Of Bakasang Traditional Fish Sauce From Indonesia. Doctoral Thesis. Hiroshima University. Japan.156 hal

Khoiriyah, K. (2012). Pengaruh berbagai konsentrasi minuman Probiotk Yakult terhadap jumlah koloni bakteri Salmonella typhi Secara In Vitro. Skripsi. Program studi Pendidikan Biologi. Universitas MuhammadiyahMalang. http://eprints.umm.ac.id/24475/1/jiptummpp-gdl-khoirunnis-35649-1-pendahul-n.pdf

Laela Sari dan dan Tresnawati Purwadaria. (2004). Pengkajian Nilai Gizi Hasil Fermentasi Mutan Aspergillus niger pada Substrat Bungkil Kelapa dan Bungkil Inti Sawit . Jurnal Biodiversitas Volume 5, Nomor 2. https://biodiversitas.mipa.uns.ac.id/D/D0502/D050202.pdf

Østergaard, A., Ben Embarek, P.K., Yamprayoon, J., Wedell-Neergaard, C., Huss, H.H., Gram, L., (1998). Fermentation and spoilage of som fak, a Thai low-salt fish product. Tropical Science 38 (2), 105–112

Subagiyo, Margino S, Triyanto, Setyati W. A.(2015). Pengaruh pH, Suhu Dan Salinitas Terhadap Pertumbuhan dan Produksi Asam Organik Bakteri Asam Laktat Yang Diisolasi Dari Intestinum Udang Penaeid. Jurnal ILMU KELAUTAN . Vol 20(4):187-194

Suprihatin. (2010). Teknologi Fermentasi. Surabaya: UNESA Pres.

Surendra, Nyoman, dkk, (1991). Buku Pedoman Mata Ajaran, Mikrobiologi Lingkungan, Jakarta, Depkes.

Tahara, T., M. Oshimura, C. Umezawa and K. Kanatani. (1996). Isolation partial characterization and mode of action acidocin J1132, a two-compound bacteriocin produced by Lactobacillus acidophilus JCM 1132. Appl. Environ. Microbiol. 62:892-897

Varnam, A.H and M.G. Evans., (1991). Foodborne Patogens. An illustrated Text. Mosby Newbook. Inc. USA. 557 hal

Yanti, DIW dan Faiza A. Dali. (2013). Karakterisasi Bakteri Asam Laktat Yang Diisolasi Selama Fermentasi Bakasang. JPHPI 2013, Volume 16 Nomor 2, 133-141

Yanuardi, A. (2011). Pendugaan Pertumbuhan Dan Ketahanan Salmonella typhimurium Pada Udang Dengan Penyimpanan Suhu Dingin DanPenambahan Sodium Metabisulfit.Tesis.IPB.https://repository.ipb.ac.id/jspui/bitstream/123456789/56603/1/2011aya.pdf

Published
2019-10-29
How to Cite
Widyayanti, I., & Melisa Masengi. (2019). Pathogen Bacteria Resistance Inoculated Bakasang in Different Environmental Conditions. Jurnal Airaha, 8(02), 076 - 083. https://doi.org/10.15578/ja.v8i02.109
Section
Articles