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PRODUKSI SENYAWA BAKTERIOSIN SECARA FERMENTASI MENGGUNAKAN ISOLAT BAL Enterococcus faecium DU55 DARI DANGKE

Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) · Vol. ume No. 2 (2016) · hlm. 1–10

DOI
10.70561/ica.v2i2.977
ISSN
2655-6049, 2085-014X
Terbit
2016-09-03
Penerbit
Hasanuddin University
Bahasa
en

Abstrak

Dangke is one of traditional food from Enrekang Province Sulawesi Selatan which is made from buffalo milk and enzimatically processed using papain from papaya’s gland secretion. Research on this local product as source of lactic acid bacteria (LAB) has been done. Counted 30 LAB was successfully isolated and 3 of them were potentially to be able to yield antimicrobial compound. Enterococcus faecium DU55 is one of LAB isolate available to be applied for producing bacteriocin compound through fermentation. Optimum condition of fermentation was specified by determining the highest antimicrobial activity generated by filtrate of fermentation result. Antimicrobial activity examination was carried out through diffusion agar method by measuring inhibition zone growth of pathogen bacterium Salmonella typhimurium FNCC 0050. Research results indicate that maximum bacteriocin compound production by BAL isolate E. faecium DU55 was obtained at condition of optimum fermentation at 30 °C during 42 hour using M1 medium with the same composition to medium MRS (Man Rogosa and Sharpe).Keyword: dangke, LAB isolate, bacteriocin, antimicrobial activity

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  • Hasanuddin University
  • Institut Agama Islam Negeri Kendari
  • Universitas Nurul Jadid
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Rekan penulisOrganisasiArtikel bersama
Alfian NoorHasanuddin University7
Lydia MelawatyAfiliasi tidak diketahui3
Nicole de VoogdAfiliasi tidak diketahui3
Yulia Yusrini DjabirAfiliasi tidak diketahui2
Saefuddin .Afiliasi tidak diketahui1
Paulina TabaHasanuddin University1
Ahmad ZainiAfiliasi tidak diketahui1
ZarlinaAfiliasi tidak diketahui1
Muhammad Fathurullah SyahrulAfiliasi tidak diketahui1
Mirzalina ZaenalAfiliasi tidak diketahui1
Kwan Wirawan KwandouAfiliasi tidak diketahui1
Indah Pratiwi BachtiarAfiliasi tidak diketahui1
Amanus Khalifah Fil’ardy YunusAfiliasi tidak diketahui1
SabirAfiliasi tidak diketahui1
Muh Zul Fathurahman MalikAfiliasi tidak diketahui1
Agus Sangka PratamaAfiliasi tidak diketahui1
M Nasrum MassiAfiliasi tidak diketahui1
Marianti A. ManggauAfiliasi tidak diketahui1
Hasyim KasimAfiliasi tidak diketahui1
Subehan LalloAfiliasi tidak diketahui1
Restuyani ParanoanAfiliasi tidak diketahui1
Sartini SartiniAfiliasi tidak diketahui1
Elly WahyudinAfiliasi tidak diketahui1
Munawarah MunawarahAfiliasi tidak diketahui1
Arif SantosoAfiliasi tidak diketahui1
Nur IdaInstitut Agama Islam Negeri Kendari1
MusdalifahHasanuddin University1
Muh. Nasrum MassiAfiliasi tidak diketahui1
Muhammad Subhan A. SibaduAfiliasi tidak diketahui1
Nurul Muhlisa MusAfiliasi tidak diketahui1
Lukman HardiaAfiliasi tidak diketahui1
Mansyur AriefAfiliasi tidak diketahui1
Ismail MarzukiUniversitas Nurul Jadid1
Nursiah La NafieAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/ica/oai, pertama di-harvest 5 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en">PRODUKSI SENYAWA BAKTERIOSIN SECARA FERMENTASI MENGGUNAKAN ISOLAT BAL Enterococcus faecium DU55 DARI DANGKE</dc:title>
	<dc:creator xml:lang="en">Razak, Abd. Rahman</dc:creator>
	<dc:creator xml:lang="en">patong, Abd. Rauf</dc:creator>
	<dc:creator xml:lang="en">Harlim, Tjodi</dc:creator>
	<dc:creator xml:lang="en">Djide, M. Natsir</dc:creator>
	<dc:creator xml:lang="en">Haslia, Haslia</dc:creator>
	<dc:creator xml:lang="en">Mahdalia, Mahdalia</dc:creator>
	<dc:description xml:lang="en">Dangke is one of traditional food from Enrekang Province Sulawesi Selatan which is made from buffalo milk and enzimatically processed using papain from papaya’s gland secretion. Research on this local product as source of lactic acid bacteria (LAB) has been done. Counted 30 LAB was successfully isolated and 3 of them were potentially to be able to yield antimicrobial compound. Enterococcus faecium DU55 is one of LAB isolate available to be applied for producing bacteriocin compound through fermentation. Optimum condition of fermentation was specified by determining the highest antimicrobial activity generated by filtrate of fermentation result. Antimicrobial activity examination was carried out through diffusion agar method by measuring inhibition zone growth of pathogen bacterium Salmonella typhimurium FNCC 0050. Research results indicate that maximum bacteriocin compound production by BAL isolate E. faecium DU55 was obtained at condition of optimum fermentation at 30 °C during 42 hour using M1 medium with the same composition to medium MRS (Man Rogosa and Sharpe).Keyword: dangke, LAB isolate, bacteriocin, antimicrobial activity</dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2016-09-03</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/ica/article/view/977</dc:identifier>
	<dc:identifier>10.70561/ica.v2i2.977</dc:identifier>
	<dc:source xml:lang="en">Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta); Volume 2 No 2 - December 2009; 1-10</dc:source>
	<dc:source>2655-6049</dc:source>
	<dc:source>2085-014X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/ica/article/view/977/622</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2016 Indonesia Chimica Acta</dc:rights>
</oai_dc:dc>