JUMLAH KOLONI DAN DAYA HAMBAT YOGHURT CAMPURAN Streptococcus thermophilus DAN Lactobacillus acidophilus TERHADAP Propionibacterium acnes
Abstract
Probiotik merupakan organisme hidup yang mampu memberikan efek yang menguntungkan kesehatan apabila dikonsumsi dalam jumlah yang cukup. Yoghurt yang mengandung Lactobacillus acidophilus dan Streptococcus thermophilus memiliki kemampuan antibakteri. L. acidophilus dan S. thermophilus dapat menghasilkan senyawa antibakteri yaitu bakteriosin, asam laktat, dan H2O2. Penelitian ini bertujuan untuk mengetahui jumlah koloni bakteri pada yoghurt dan menguji daya hambat yoghurt campuran L. acidophilus dan S. thermophilus terhadap P. acnes. Rancangan penelitian ini adalah eksperimental laboratorik dengan metode post-test only control group design. Objek penelitiannya adalah yoghurt yang difermentasi dengan L. acidophilus ATCC 4356 dan S. thermophilus FNCC 19258, P. acnes ATCC 11827 yang dibiakkan pada media Mueller Hinton Agar (MHA), klindamisin 10 µg/ml sebagai kontrol positif, dan akuades sebagai kontrol negatif. Hasil penghitungan TPC pada pengulangan pertama 30 x 1014 CFU/ml dan pengulangan kedua 18 x 1014 CFU/ml. Jumlah ini memenuhi kriteria SNI jumlah bakteri probiotik pada yoghurt, yaitu ≥107 CFU/ml. Hasil penelitian daya hambat menunjukkan terbentuknya daya hambat di sekitar disk yoghurt dan klindamisin yang kemudian diukur menggunakan jangka sorong. Rerata daya hambat yoghurt (K1) 11,87± 0,76; Klindamisin (K+) 25,00±0,00 dan akuades (K-) tidak menunjukkan adanya daya hambat. Berdasarkan hasil perhitungan statistik dengan menggunakan uji Kruskall Wallis diperoleh nilai p sebesar 0,02 (<0,05). Hal ini menunjukkan adanya perbedaan rerata diameter hambat antara yoghurt, klindamisin, dan akuades. Kesimpulan penelitian ini adalah jumlah koloni bakteri probiotik pada yoghurt memenuhi SNI dan dapat menghambat pertumbuhan P. acnes secara signifikan.
Kata kunci: daya hambat, koloni, L. acidophilus, P. acnes, S. thermophilus, yoghurt
DOI : 10.35990/mk.v8n0.p80-89
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