Isolasi dan Karakterisasi Bakteri Asam Laktat dari Teh Hijau Fermentasi

Aliyah Fahmi, Sumaryati Syukur, Zulkarnain Chaidir, Sri Melia

Abstract


ABSTRAK

Teh hijau adalah jenis teh yang tidak mengalami proses fermentasi akan tetapi mengalami proses pengeringan dan penguapan daun. Teh hijau memiliki aktivitas antioksidan yang tinggi karena kandungan katekin di dalamnya. Namun bioavaibilitas katekin teh hijau berkurang pada saluran cerna karena kurang stabil. Kehadiran probiotik pada teh hijau diharapkan mampu meningkatkan bioavaibilitasnya. Bakteri Asam Laktat (BAL) merupakan kelompok bakteri baik yang merupakan probiotik yang berperan dalam menyehatkan saluran cerna. Peneltian ini bertujuan untuk mengisolasi dan menguji karakterisasi BAL dari Teh Hijau Fermentasi. Teh hijau yang berasal dari Distributor Teh Juma, Kecamatan Sidamanik difermentasi dengan gula aren dan madu hutan dengan variasi waktu 24, 48 dan 72 jam pada suhu rendah. Teh hijau fermentasi kemudian diisolasi kemudian diencerkan dengan pengenceran 10-5 dan 10-6. Hasil inkubasi selama 48 jam diperoleh kemudian dimurnikan dengan metode streak dan diinkubasi kembali selama 24 jam kemudian diuji karakterisasinya secara morfologi, pewarnaan gram, uji katalase dan uji fermentasi. Hasil yang diperoleh adalah pada uji morfologi positif BAL dengan ciri-ciri terlihat koloni tunggal dengan bentuk bulat, licin, warna putih kekuningan.dan terbentuk zona bening di sekitar koloni. Hasil pewarnaan positif BAL dengan ciri-ciri bakteri gram positif ditunjukkkan oleh warna biru ke ungu. Hasil uji katalase ditunjukkan dengan ciri-ciri  tidak menghasilkan gelembung udara yang menandakan adanya BAL karena BAL tidak mengandung oksigen serta uji fermentasi yang ditunjukkan dengan tidak terbentuknya gelembung udara pada tabung Durham yang menandakan tipe fermentasi BAL adalah homofermentatif.

 

Kata kunci : Isolasi; Karakterisasi; Bakteri asam laktat; Teh hijau; Fermentasi.


ABSTRACT

Green tea is a type of tea that does not undergo a fermentation process but undergoes a process of drying and evaporation of the leaves. Green tea has high antioxidant activity due to the catechin content in it. However, the bioavailability of green tea catechins is reduced in the gastrointestinal tract because it is less stable. The presence of probiotics in green tea is expected to increase its bioavailability. Lactic Acid Bacteria (LAB) is a group of good bacteria which are probiotics that play a role in healthy gastrointestinal tract. This study aims to isolate and test the characterization of LAB from Fermented Green Tea. Green tea from Juma Tea Distributor, Sidamanik District was fermented with palm sugar and forest honey with variations of 24, 48 and 72 hours at low temperature. The fermented green tea was isolated and then diluted with 10-5 and 10-6 dilutions. The results of incubation for 48 hours were obtained and then purified by streak method and incubated again for 24 hours and then tested for morphological characterization, gram staining, catalase test and fermentation test. The results obtained were a positive morphological test of LAB with the characteristics of a single colony being seen with a round, smooth, yellowish white color, and a clear zone was formed around the colony. The results of positive LAB staining with gram-positive bacteria are indicated by a blue to purple color. The results of the catalase test are indicated by the characteristics of not producing air bubbles which indicate the presence of LAB because LAB does not contain oxygen and the fermentation test is indicated by the absence of air bubbles in the Durham tube which indicates the type of LAB fermentation is homofermentative.

 

Keywords : Isolation; Characterization; Lactic acid bacteria;

Green tea; Fermentation;


Keywords


Isolation; Characterization; Lactic acid bacteria; Green tea; Fermentation;

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DOI: https://doi.org/10.31764/lf.v3i2.9645

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