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by
Akmal Djamaan |
Total Records (
1 ) for
Akmal Djamaan |
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Indri Juliyarsi
,
Puji Hartini
,
Yuherman
,
Akmal Djamaan
,
Arief
,
Hendri Purwanto
,
Salam N. Aritonang
,
James Hellyward
and
Endang Purwati
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Background and Objective: Tempoyak is a traditional fermented condiment made from durian (Durio zibethinus) pulp. This condiment is made by mixing the durian pulp with salt and fermenting under partially anaerobic conditions at ambient temperature in a closed container. This study aimed to determine the characteristics of Lactic Acid Bacteria (LAB) in tempoyak from Padang Pariaman District, West Sumatra. Methodology: Experimental methods of measuring the chemical composition of tempoyak; isolation and purification of LAB; characterization of selected isolates; isolation of genomic 16S rRNA; microscopic, macroscopic, molecular identification and determination of antimicrobial action by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. Results: Tempoyak is composed of water, protein, fat and has an acidic taste due to its low pH (3.89) affects the water content (70.21%), protein content (5.04%) and fat content (6.11%). Gram staining showed that the isolated bacteria (bacil) are Gram-positive and catalase-negative. Moreover, antimicrobial activity was tested by the agar well diffusion method using E. coli, S. aureus and L. monocytogenes as indicator bacteria. The largest inhibitory zone was observed between the isolated Tempoyak Original (TO) sample and S. aureus (19.3 mm), followed by TO against L. monocytogenes (17.3 mm) and the smallest inhibitory zone was observed between the TO sample and E. coli (12.3 mm). Conclusion: The length of the PCR amplified DNA fragment was 1482 bp. The sequencing results from the isolated tempoyak TO showed that the LAB isolate was Lactobacillus fermentum strain CAU6337. |
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