Electronic Theses and Dissertation

Cuka aren adalah cuka yang dibuat dari nira melalui proses fermentasi yang mencakup pembentukan alkohol dan asam asetat. Didalam cuka aren terdapat bakteri Acetobacter aceti yang berpotensi menghambat pertumbuhan dan perkembangbiakan mikroba. Susu kambing kaya akan nutrisi lengkap, tetapi kurang disukai karena aroma prengusnya sehingga dapat diolah menjadi produk fermentasi dengan memanfaatkan aktivitas mikroorganisme sebagai starter. Penelitian ini bertujuan untuk mengetahui efektivitas fermentasi susu kambing menggunakan bakteri Acetobacter aceti asal cuka aren dalam menghambat pertumbuhan bakteri Staphylococcus aureus. Penelitian ini merupakan penelitian eksperimental di laboratorium. Bakteri Acetobacter aceti diisolasi dari cuka aren lalu diuji kemampuan daya hambatnya menggunakan metode Kirby-bauer. Kekeruhan suspensi Acetobacter aceti disesuaikan dengan standar Mc. Farland 0,5 (1,5x108 CFU/ml). Konsentrasi bakteri yang digunakan adalah 1%, 3%, dan 5%, dengan kloramfenikol sebagai kontrol positif dan aquades sebagai kontrol negatif. Biakan Staphylococcus aureus ATCC 25923 yang digunakan juga disesuaikan dengan standar Mc. Farland 0,5 (1,5x108 CFU/ml). Uji daya hambat dilakukan dengan mengukur diameter zona hambat yang terbentuk di media MHA setelah diinkubasi selama 24 jam pada suhu 37ºC. Hasil penelitian menunjukkan bahwa fermentasi susu kambing menggunakan bakteri Acetobacter aceti mampu menghambat pertumbuhan Staphylococcus aureus yang ditandai terbentuknya zona bening di sekitar kertas cakram. Rata-rata diameter zona hambat yang terbentuk adalah kloramfenikol (24,12 mm), konsentrasi 1% (13,73 mm), 3% (16,06 mm), dan 5% (18,53%). Dari hasil ini dapat disimpulkan bahwa fermentasi susu kambing menggunakan bakteri Acetobacter aceti mampu menghambat pertumbuhan Staphylococcus aureus, dan peningkatan konsentrasi berkorelasi dengan semakin besar diameter zona hambat yang terbentuk.

Palm vinegar is vinegar made from nira through a fermentation process that involves the formation of alcohol and acetic acid. In aren palm vinegar there are Acetobacter aceti bacteria, which have the potential to inhibit the growth and reproduction of microbes. Goat milk is rich in nutrients, but is disliked because of its strong goaty smell so it can be processed into fermented products by utilizing the activity of microorganisms as starters. This study aims to determine the effectiveness of goat milk fermentation using Acetobacter aceti bacteria from palm vinegar in inhibiting the growth of Staphylococcus aureus bacteria. This research is an experimental study in the laboratory. Acetobacter aceti bacteria were isolated from palm vinegar and then tested for inhibitory ability using Kirby-bauer method. The turbidity of the Acetobacter aceti suspension was adjusted to the McFarland 0.5 standard (1.5x108 CFU/ml). The bacterial concentrations used were 1%, 3%, and 5%, with chloramphenicol as the positive control and distilled water as the negative control. The Staphylococcus aureus ATCC 25923 culture used was also adjusted to the McFarland 0.5 standard (1.5x108 CFU/ml). The inhibition test was done by measuring the diameter of the inhibition zone formed in MHA media after incubation for 24 hours at 37ºC. The results of the study showed that fermentation of goat milk using Acetobacter aceti bacteria was able to inhibit the growth of Staphylococcus aureus, as indicated by the formation of a clear zone around the paper disc. The average diameter of the inhibition zone formed was chloramphenicol (24.12 mm), concentration 1% (13.73 mm), 3% (16.06 mm), and 5% (18.53%). From these results, it can be concluded that goat milk fermentation using Acetobacter aceti bacteria can inhibit the growth of Staphylococcus aureus, and an increase in concentration correlates with a larger diameter of the inhibition zone formed