Identification of Lactic Acid Bacteria from Fermented Kimchi Sawi Ansabi (Brassica juncea L.) using Phenotypic Similarities
DOI:
10.29303/jbt.v23i4.5315Published:
2023-09-01Downloads
Abstract
Latic acid bacteria play a significant role in the fermentation of food, such as kimchi, which is fermented vegetables. Sawi kampung ansabi is a vegetable cultivated by the Dayak people in Kalimantan during the rice farming season which can be fermented into kimchi. Based on phenotypic similaities, the aim of this study was to identify and acquire cultures of lactic acid bacteria on MRSA media (De Man Rogosa and Sharpe Agar) enriched 1% CaCO3 from kimchi sawi ansabi fermented food sawi ansabi. The results of the isolations were used to test 10 isolates of lactic acid bacteria using the MVSP (Multivariate Statistical Package) program, the UPGMA (Unweighted Pair Group Method with Arithmetic Average Mean) method based on the Simple Matching Coefficient and Jaccard Coefficient to form dendrograms. Simple Matching Coefficient analysis resulted 8 isolates suspected to be Lactobacillus plantarum with a similarity index of 94.6%, 1 suspected 91.9% to Lactobacillus dellbrueckii, and 1 suspected 91.9% to Pediococcus cerevisiae. The Jaccard Coefficient analysis resulted in 8 isolates suspected of Lactobacillus plantarum with a similarity index of 92.6%, 1 isolate suspected 87% to Lactobacillus dellbrueckii, and 1 isolate 88% to Pediococcus cerevisiae.
Keywords:
Kimchi ansabi, lactic acid bacteria, Lactobacillus, Pediococcus.References
Adawyah R. (2023). Pengolahan dan Pengawetan Ikan. Jakarta (ID) : PT. Bumi Aksara.
Amelia S, Lubis NDA, Balatif. (2019). Mikroorganisme dan Bahan Pangan. Pasuruan (ID): CV. Penerbit Qiara Media
Anggraeni L, Lubis N, Junaedi EC. (2021). Pengaruh Konsentrasi Garam terhadap Produk Fermentasi Sayuran. Jurnal Sains dan Kesehatan. 3(6): 891-899. DOI: https://doi.org/10.25026/jsk.v3i6.459
Azka ABF, Santriadi MT, Kholis MN. (2018). Pengaruh Konsentrasi Garam dan Lama Fermentasi terhadap Sifat Kimia dan Organoleptik Kimchi. Agroindustrial Technology Journal. 2(1): 91-97. DOI: https://doi.org/10.21111/atj.v2i1.2818
Breed RS, EGD Murray, Nathan RS. (1957). Bergey's Manual of Determinative Bacteriology Seventh Edition, Baltimore, The Williams and Wilkins Company, USA: Waverly Press
Chasanah E. (2018). Identifikasi Fenotip Bakteri Amilolitik dan Selulolitik Dari Isolat Bekantul dengan Metode Profile Matching Berdasarkan Bergeys’s Manual of Determinative Bacteriology [skripsi]. Malang (ID): Universitas Islam Negeri Maulana Malik Ibrahim
Darmawati S, Sembiring L, Asmara W, Artama WT. (2011). Klasifikasi Numerik-Fenetik Salmonella typhi Asal Jawa Tengah dan Daerah Istimewa Yogyakarta Berdasarkan Karakterisasi Fenotipik. Biota. 16(1): 128-132. DOI:https://doi.org/10.24002/biota.v16i1.67
Dunn G, Everitt BS. (2012). An Introduction to Mathematical Taxonomy. Amerika Serikat: Dover Publications
Effendi I. (2020). Metode Identifikasi dan Klasifikasi Bakteri. Pekanbaru (ID): Oceanum Pr.
Goodfellow M, O’Donnell AG. (1993). Handbook of New Bacterial Systematics. London (US): Academic Pr.
Hasanah BSN. (2015). Hubungan Kekerabatan dalam Canna Berdasarkan Karakter Morfologi Di Kota Batu [skripsi]. Malang (ID): Universitas Islam Negeri Maulana Malik Ibrahim Malang.
Holt JG, Krieg NR, Sneath PHA, Williams ST. (1994). Bergeys Manual of Determinative Bacterology. USA: Lippincott William dan Wilkins.
Hui YH, Evranuz EO, Lopez FNA, Fan L, Hansen AS, Flores MEJ, Rakin M, Schwan RF, Zhou W. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology Second Edition. New York: CRC Press
Ji Y, Kim H, Park H, Lee J, Lee H, Shin H, Kim B, Franz CMAP, Holzapfel WH. (2013). Functionaly and Safety of Latic Bacterial Strains from Korean Kimchi. Food Control. 31. DOI: 10.1016/j.foodcont.2012.10.034
Jung JY, Lee SH, Jeon CO. (2014). Kimchi Microflora: History, Current Status and Perspectives for Industrial Kimchi Production. Applied Microbiology and Biotechnology. 98(6): 2385-2393. DOI: 10.1007/s00253-014-5513-1
Khasbullah F, Mangiring W, Krisnarini K. (2020). Uji Vitamin C Mutu Organoleptik Kimchi Pakcoy (Brassica rapa Subsp. Chinensis) terhadap Pengaruh Konsentrasi Garam dan Lama Fermentasi. Jurnal Wacana Pertanian. 16(2): 47-55. DOI : http://dx.doi.org/10.37694/jwp.v14i1.28
Laily IN, Utami R, Widowati E. (2013). Isolasi dan Karakterisasi Bakteri Asam Laktat Penghasil Riboflavin dari Produk Fermentasi Sawi Asin. Jurnal Aplikasi Teknologi Pangan. 2(4): 179-184. URL: https://www.jatp.ift.or.id/index.php/jatp/article/view/167/128
Lay BW. (1994). Analisis Mikroba di Laboratorium. Jakarta (ID): Kementrian Perdagangan Republik Indonesia.
Lestari LA, Harmayani E, Utami T, Sari PM, Syara N. (2018). Dasar-Dasar Mikrobiologi Makanan di Bidang Gizi dan Kesehatan. Yogyakarta (ID): Gadjah Mada University Pr.
Megawati, Wardoyo ERP, Rafdinal. (2020). Etnobotani Tumbuhan Pangan Masyarakat Dayak Kanayant di Desa Babane Kecamatan Samalantan Kabupaten Bengkayang Kalimantan Barat. Protobiont. 9(2): 142-151. DOI: http://dx.doi.org/10.26418/protobiont.v9i2.45522
Muhwakhid, B. (2014). Pengaruh Jenis Bakteri Asam Laktat (BAL) sebagai Aditif terhadap Kualitas Silase Limbah Kubis (Brassica oleracea). Seminar Nasional Teknologi Peternakan dan Veteriner. Hlm 138-143.
Nur F, Hafsan H, Paramitasari. (2015). Isolasi dan Identifikasi Bakteri Asam Laktat Berpotensi Probiotik dari Dangke Susu Sapi di Kabupaten Enrengkang. Jurnal Biotek. 3(1): 52-66. DOI: https://doi.org/10.24252/jb.v3i1.1918
Nurhayati, Betty SLJ, Harsi DK, Widowati S. (2011). Identifikasi Fenotipik dan Genotipik Bakteri Asam Laktat Asal Fermentasi Spontan Pisang var. Agung Semeru (Musa paradisiaca formatypica). Jurnal Ilmu Dasar. 12(2): 210-225. URL: https://jurnal.unej.ac.id/index.php/JID/article/download/69/46/
Permatasari I, Turnip M, Kurniatuhadi R. (2022). Isolasi dan Karakteristik Bakteri Asam Laktat pada Durian Pekawai (Durio kutejenssis (Hassk.) Becc.). Agroprimatech. 6(1): 7-16. DOI: https://doi.org/10.34012/agroprimatech.v6i1.2987
Rahayu ES. (2003). Lactic Acid Bacteria in Fermented Foods of Indonesians Origin. Agritech. 23 (2). DOI: https://doi.org/10.22146/agritech.13515
Rahayu ES, Utami T. (2019). Probiotik dan Gut Microbiota serta Manfaatnya pada Kesehatan. Yogyakarta (ID): PT Kanisius.
Sasmita, Halim A, Sapriati AN, Kursia S. (2018). Isolasi dan Identifikasi Bakteri Asam Laktat dari Liur Basa (Limbah Sayur Bayam dan Sawi), As-Syifaa. 10(2). DOI: https://doi.org/10.56711/jifa.v10i2.2339
Setiarto RHB. (2021). Bioteknologi Bakteri Asam Laktat untuk Pengembangan Pangan Fungsional. Bogor (ID): Guepedia.
Sinaga J, Afifah AS, Susilowati PE, Oktaviani I, Husna R, Maghfiroh K, Tumanggor WRE, Mahmud A, Nasution NH, Budiaty WOS, Indirawati SM, Tasnim, Indah NNPS. (2022). Higiene, Sanitasi, dan Keselamatan Kerja. Medan (ID): Yayasan Kita Menulis.
Singh G. (2004). Plant Systematics: an Integrated Approach. New Hampshire (US): Science Publishers Inc.
Shin HK, Cho YM, Noh GM, Om AS. (2014). Cancer Preventive Potential of Kimchi Latic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum). Journal of Cancer Prevention. 19(4): 253-258. DOI: 10.15430/JCP.2014.19.4.253
Surbakti FH, Hasanah U. (2019). Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Acar Ketimun (Cucumis sativus L.) sebagai Agensi Probiotik. Jurnal Teknologi Pangan dan Kesehatan. 1(1). DOI:https://doi.org/10.36441/jtepakes.v1i1.182
Surono IS. (2016). Probiotik, Mikrobiome dan Pangan Fungsional. Yogyakarta (ID): Penerbit Deepublish.
Syukur S. (2017). Bioteknologi Dasar dan Bakteri Asam Laktat Antimikrobial. Padang (ID): Universitas Andalas.
Tanasupawat S, Ezaki T, Suzuki KI, Okada S, Komagata K, Kozaki M. (1992). Charaterization and Identification of Lactobacillus pentosus and Lactobacillus plantarum Strains from Fermented Foods in Thailand. The Journal of General and Applied Microbiology. 38(2). DOI: 10/2323/JGAM.38.121
Utama CS, Zuprizal, Hanim C, Wihandoyo. (2018). Isolasi dan Identifikasi Bakteri Asam Laktat Selulolitik yang Berasal dari Jus Kubis Terfermentasi. Jurnal Aplikasi Teknologi Pangan. 7(1): 1-6. DOI: 10.17728/JATP.2155
Vinderola G, Ouwehand A, Salminen S, Wright AV. (2019). Latic Acid Bacteria Microbiological and Functional Aspects Fifth Edition. New York: CRC Press.
Wardani KA, Kurniawan, Anita, Sakati NS, Rafika, Sulami N, Nurdin, Syahrir M, Mursalim, Kanan M. (2022). Teori Mikrobiologi. Aceh (ID): Yayasan Penerbit Muhammad Zaini.
Wood, BJB, Holzapfel WH. (1995). The Genera of Latic Acid Bacteria volume 2. Springer Science Business Media, New York.
Yang J, Tan H, Cai Y. (2016). Characteristic of Latic Acid Bacteria Isolates and their Effect on Silage Fermentation of Fruit Residues. Journal of Dairy Science. 99(7). DOI: https://doi.org/10.3168/jds.2016-10952
Yolanda B, Meitiniarti VI. (2017). Isolasi Bakteri Asam Laktat dari Kimchi dan Kemampuannya Menghasilkan Senyawa Anti Bakteri. Scripta Biologica. 4(3): 165-169. DOI: https://doi.org/10.20884/1.sb.2017.4.3.447
License
Copyright (c) 2023 Selly Marselina Teul, Rahmawati Rahmawati, Siti Ifadatin
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
