Inhibition Potency of Lactic Acid Bacteria against Fungi in Dangke During Storage
POTENSI DAYA HAMBAT BAKTERI ASAM LAKTAT
TERHADAP CENDAWAN PADA DANGKE
SELAMA PENYIMPANAN
SETIAWAN PUTRA SYAH
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2012
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI SERTA PELIMPAHAN HAK CIPTA*
Dengan ini saya menyatakan bahwa tesis berjudul Potensi Daya Hambat
Bakteri Asam Laktat terhadap Cendawan pada Dangke Selama Penyimpanan
adalah benar karya saya dengan arahan dari komisi pembimbing dan belum
diajukan dalam bentuk apa pun kepada perguruan tinggi mana pun. Sumber
informasi yang berasal atau dikutip dari karya yang diterbitkan maupun tidak
diterbitkan dari penulis lain telah disebutkan dalam teks dan dicantumkan dalam
Daftar Pustaka di bagian akhir tesis ini.
Dengan ini saya melimpahkan hak cipta dari karya tulis saya kepada Institut
Pertanian Bogor.
Bogor, Desember 2012
Setiawan Putra Syah
NIM B251100011
ABSTRACT
SETIAWAN PUTRA SYAH. Inhibition Potency of Lactic Acid Bacteria against
Fungi in Dangke During Storage. Supervised by MIRNAWATI B.
SUDARWANTO and IDWAN SUDIRMAN.
Dangke is a traditional dairy product in Enrengkang District, South
Sulawesi. Since dangke is produced traditionally in small scale unit (home
industry) the microbial contamination of dangke is critical point in food quality
and safety, specifically the fungal contamination of fungi. It is necessary to
develop a method to inhibit growth of fungi in dangke. Lactic acid bacteria
(LAB) could be a potential biopreservative of dangke regarding to inhibition of
fungal contamination. The aim of this research was to review the effectiveness of
inhibition of LAB against fungi in dangke during storage. The study was devided
into three steps, i.e., observation of fungal number in dangke (n=20), isolation and
identification of fungi in dangke, and observation of Lactobacillus plantarum
DU15 (LAB) application in dangke which was contaminated with Candida sp.
The study was designed using randomized completely design with factorial
pattern of 4 x 2 x 4 with 5 replications. The result showed that the average
number of fungi in 20 samples of dangke from Enrekang District were 5.2 x 106
cfu/g. The main isolated fungi strains were belonged to Candida sp. (95%),
Saccharomyces sp. (50%), Geotrichum sp. (35%), Rodotorula sp. (10%),
Microsporum sp. (40%), Cladosporium sp. (30%), Penicillium sp. (30%),
Aspergillus sp. (20%), Fusarium sp. (5%). During the storage, pH, total lactic
acid, and viable count of LAB increased significantly (p
TERHADAP CENDAWAN PADA DANGKE
SELAMA PENYIMPANAN
SETIAWAN PUTRA SYAH
SEKOLAH PASCASARJANA
INSTITUT PERTANIAN BOGOR
BOGOR
2012
PERNYATAAN MENGENAI TESIS DAN
SUMBER INFORMASI SERTA PELIMPAHAN HAK CIPTA*
Dengan ini saya menyatakan bahwa tesis berjudul Potensi Daya Hambat
Bakteri Asam Laktat terhadap Cendawan pada Dangke Selama Penyimpanan
adalah benar karya saya dengan arahan dari komisi pembimbing dan belum
diajukan dalam bentuk apa pun kepada perguruan tinggi mana pun. Sumber
informasi yang berasal atau dikutip dari karya yang diterbitkan maupun tidak
diterbitkan dari penulis lain telah disebutkan dalam teks dan dicantumkan dalam
Daftar Pustaka di bagian akhir tesis ini.
Dengan ini saya melimpahkan hak cipta dari karya tulis saya kepada Institut
Pertanian Bogor.
Bogor, Desember 2012
Setiawan Putra Syah
NIM B251100011
ABSTRACT
SETIAWAN PUTRA SYAH. Inhibition Potency of Lactic Acid Bacteria against
Fungi in Dangke During Storage. Supervised by MIRNAWATI B.
SUDARWANTO and IDWAN SUDIRMAN.
Dangke is a traditional dairy product in Enrengkang District, South
Sulawesi. Since dangke is produced traditionally in small scale unit (home
industry) the microbial contamination of dangke is critical point in food quality
and safety, specifically the fungal contamination of fungi. It is necessary to
develop a method to inhibit growth of fungi in dangke. Lactic acid bacteria
(LAB) could be a potential biopreservative of dangke regarding to inhibition of
fungal contamination. The aim of this research was to review the effectiveness of
inhibition of LAB against fungi in dangke during storage. The study was devided
into three steps, i.e., observation of fungal number in dangke (n=20), isolation and
identification of fungi in dangke, and observation of Lactobacillus plantarum
DU15 (LAB) application in dangke which was contaminated with Candida sp.
The study was designed using randomized completely design with factorial
pattern of 4 x 2 x 4 with 5 replications. The result showed that the average
number of fungi in 20 samples of dangke from Enrekang District were 5.2 x 106
cfu/g. The main isolated fungi strains were belonged to Candida sp. (95%),
Saccharomyces sp. (50%), Geotrichum sp. (35%), Rodotorula sp. (10%),
Microsporum sp. (40%), Cladosporium sp. (30%), Penicillium sp. (30%),
Aspergillus sp. (20%), Fusarium sp. (5%). During the storage, pH, total lactic
acid, and viable count of LAB increased significantly (p