Idea Transcript
KARAKTERISASI KAPANG KONTAMINAN DARI BIJI KAKAO KERING DAN UJI AKTIVITAS ANTIKAPANG DARI BAKTERI ASAM LAKTAT INDIGENOUS Oleh: EFIS AMALIA F1D1 12 050 ABSTRAK Penelitian ini bertujuan untuk mengetahui karakteristik morfologi kapang kontaminan dari biji kakao kering, dan mengetahui aktivitas antikapang bakteri asam laktat (BAL) indigenous dari biji kakao fermentasi. Penelitian ini adalah penelitian eksploratif. Kapang diisolasi dengan metode tuang (pour plate) menggunakan media Potato Dextrosa Agar (PDA). Isolat kapang dikarakterisasi berdasarkan karakter fenotipik dan identifikasi dilakukan secara analisis numerik fenetik. Pengujian aktivitas antikapang oleh BAL indigenous dilakukan dengan metode difusi sumuran (well diffusion method). Sebanyak 3 isolat kapang diperoleh dari biji kakao kering yaitu KM.1, KM.2 dan KI.1. Hasil penelitian menunjukkan bahwa karakteristik morfologi koloni kapang memiliki bentuk koloni bulat, tekstur menyerupai tepung halus, warna koloni di bawah permukaan berwarna cokelat, memiliki garis radial dan ditemukan adanya zona pertumbuhan. Warna koloni di atas permukaan pada isolat KM.1 berwarna hijau dan isolat KM.2 & KI.1 berwarna hitam. Karakteristik morfologi sel kapang memiliki konidia berbentuk oval, memiliki rhizoid, tepi konidia rata & halus, percabangan konidia berbentuk rantai, ukuran konidiofor panjang, dan konidiofor tidak bercabang. Warna konidia berwarna hijau pada isolat KM.1 dan berwarna hitam pada isolat KM.2 & KI.1. Warna konidiofor pada isolat KM.1 tidak berwarna (hialin) dan berwarna cokelat krem pada isolat KM.2 & KI.1. Isolat KM.2 dan KI.1 merupakan anggota spesies Aspergillus niger dan isolat KM.1 merupakan anggota spesies Aspergillus flavus. Ditemukan satu isolat BAL indigenous dari biji kakao fermentasi yang memiliki aktivitas antikapang, yaitu Lactobacillus plantarum KSL2. Aktivitas Lactobacillus plantarum KSL2 memiliki aktivitas antikapang yang tergolong kuat terhadap isolat KM.1, dan tergolong sedang/intermediet terhadap isolat KM.2 dan KI.1. Kata Kunci : Bakteri Asam Laktat (BAL), Kakao, Antikapang
CHARACTERIZATION OF CONTAMINANT MOLD FROM DRY SEED OF CACAO AND ANTIMOLD ACTIVITITY TEST OF INDIGENOUS LACTIC ACID BACTERIA By: EFIS AMALIA F1D1 12 050 ABSTRACT This study aimed to obtain the characteristic on morphology of contaminant mold was found in dry seed of cacao, and anti-mold activity of lactic acid bacteria (LAB) indigenous on cacao seed was fermented. This study was a explorative experiment. Mold was isolated by pour plate method which was grown on to Potato Dextrose Agar (PDA). The isolate was characterized based on phenotypic, while identifying was carried out by phenetic numeric analysis. The test for antimold activity of indigenous lactic acid bacteria was conducted by well diffusion method. Three isolates were obtained from dry seed like KM.1, KM.2 and KI.1. The results showed that the characteristics of colony morphology had a round shape, texture like smoth powder, brown in colony subsurface, moreover there were found a radial line and growth zone in colony. If it was looked on the surface, KM.1 was green, while KM.2 and KI.1 were a black, respectively. On the other hand, the cell of mold had conidia that were shaped an ovate, rhizoid, conidia margin were flat and smooth, conidia branched like a chain, conidiophores were long and not branched. Isolate KM.1 created a green conidia and hyalin conidiophores, furthermore KM.1 and KI.1 were found that black conidia and beige brown conidiophores. KM.2 dan KI.1 were identified as member of Aspergillus niger, and KM.1 was member of Aspergillus flavus. One isolate of indigenous lactic acid bacteria was found in cacao fermented had anti-mold activity, which was identified Lactobacillus plantarum KSL2. The Lactobacillus plantarum KSL2 has anti-mold activity of KM.1 isolate was categorized as the high activity, and the intermediate activity was found at KM.2 and KI.1 isolates. Keywords: Lactic Acid Bacteria (LAB), Cacao, Antimold