Khamir Potensial Probiotik Hasil Isolasi dari Fermentasi Jus Jeruk Siam (Citrus nobilis var. microcarpa)
Abstract
Jus jeruk siam (Citrus nobilis var. microcarpa) yang difermentasi merupakan minuman olahan yang mengandung nutrisi penunjang pertumbuhan dari khamir probiotik. Tujuan dari penelitian ini adalah untuk mengetahui potensial probiotik dari khamir dan mengetahui genus khamir probiotik yang diisolasi dari fermentasi jus jeruk siam. Kemampuan dari khamir probiotik diperoleh dengan melakukan pengujian ketahanan terhadap kondisi asam (pH rendah) dan uji daya hambat terhadap bakteri patogen Eschericia coli. Semua isolat khamir mampu tumbuh pada pH 2, 3 dan 4, pertumbuhan terbaik pada pH 4. Semua isolat khamir juga mampu menghambat pertumbuhan dari E. coli yang terlihat dari zona hambat yang terbentuk. Isolat khamir diidentifikasi berdasarkan pengamatan secara makroskopis koloni dan mikroskopis dari sel khamir, reproduksi sel, dan uji fisiologis. Berdasarkan hasil identifikasi diperoleh 6 isolat khamir probiotik yang menunjukkan genus Kluyveromyces, Pichia, dan Saccharomyces.
Abstract
Siam orange juice (Citrus nobilis var. microcarpa) fermented is a processed drink that contains nutrients that support the growth of probiotic yeast. The research aims to determine the probiotic potential of yeast and to determine the genus of probotic yeast isolated from fermented siam orange juice. The ability of probiotic yeast is obtained by testing the resistance towards acid conditions (pH) and testing the inhibitory against pathogenic bacteria Eschericia coli. All yeast isolates were able to grow at pH 2, 3 and 4, the best growth was at pH 4. All probiotic yeast isolates were also able to inhibit the growth of pathogenic bacteria E. coli as seen from the formed inhibition zone The yeast isolates were identified on colony macroscopic and microscopic observation of yeast cells, cell reproduction, physiological tests. The results of the isolation obtained 6 isolates that showed probiotic properties from the genera Kluyveromyces, Pichia, and Saccharomyces.
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