Uji Antagonis Jamur Tempe (Rhizopus Sp) terhadap Bakteri Patogen Enterik

Dewi Peti Virgianti

doi:10.20884/1.mib.2015.32.3.339

Uji Antagonis Jamur Tempe (Rhizopus Sp) terhadap Bakteri Patogen Enterik

Dewi Peti Virgianti⁽¹⁾

⁽¹⁾ STIKes Bakti Tunas Husada, Jl. Cilolohan 36 Tasikmalaya Jawa Barat.

DOI: 10.20884/1.mib.2015.32.3.339

Abstrak

Indonesian tempeh is a food product made from soybeans fermented by Rhizopus oligosporus. The role of R.oligosporus as the primary fungi in soybean is very important, that changing the composition of the substrate soybeans into food that is more nutritious and contains many enzymes and bioactive compounds, including antibacterial compounds. This study was aimed at testing the antibacterial activity of Rhizopus sp fungus isolated from commercial tempeh against several enteric pathogen bacteria Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028 and Shigella flexneri ATCC 12022. The tests were conducted by the antagonism test agar diffusion method, by putting pieces of SDA that has grown Rhizopus sp on agar Muller Hinton which test bacteria was inoculated. The incubation period was 24 hours at 37 ° C. The results showed that Rhizopus sp has antagonistic to the bacteria, which produce inhibitory zone of 28 mm against the E.coli ATCC 25922, 26 mm against S.typhimurium ATCC 14028 and 39.5 mm against Shigella flexneri ATCC 12022. Based on these results it can be concluded that the Rhizopus sp isolated from tempeh is antagonistic against enteric pathogenic bacteria. The results of this study reinforce the benefits of tempeh as a functional food.

Kata Kunci

tempeh, Rhizopus sp, enteric pathogen bacteria, antibacterial activity

Teks Lengkap:

PDF

Referensi

Babu PD, Bhakyaraj R, Vidhyalakshmi R. 2009. A low cost nutritious “Tempe” – A Review. World J Dairy Food Sci 4(1): 22-27.

de La Maza LM, Pezzlo MT, Baron EJ. 1997. Color Atlas of Diagnostic Microbiology. Mosby-Year Book, Inc. St.Louis Missouri.

Dewi RS & Aziz S. 2011. Isolasi Rhizopus oligosporus pada beberapa inokulum tempe di Kabupaten Banyumas. Molekul 6(2): 93-104.

Karmini M, Affandi E, Hermana, Karyadi D, Winarno F. 1997. The inhibitory effect of tempe on Escherichia coli infection. In: International Tempe Symposium, Bali, Indonesia: 157-162.

Kiers JL, Meijer JC, Nout MJR., Rombouts FM, Nabuurs MJA and Van der Meulen J. 2003. Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets. Journal of Applied Microbiology 95, 545–552. DOI: 10.1046/j.1365-2672.2003.02011.x.

Kobayasi SY,, Okazaki N, Koseki T. 1992. Purification and characterization of an antibiotic substance produced from Rhizopus oligosporus IFO 8631. Bioscienc, Biotechnology and Biochemistry 56 (1): 94-98.

Kuligowski M, Kuligowska IJ, Nowak J. 2013. Evaluation of Bean and Soy Tempeh Influence on Intestinal Bacteria and Estimation of Antibacterial Properties of Bean Tempeh. Polish Journal of Microbiology. 62(2): 189-194.

Mambang DEP, Rosidah, Suryanto D. 2014. Aktivitas antibakteri ekstrak tempe terhadap bakteri Bacillus subtilis dan Staphylococcus aureus. J teknol dan Industri Pangan 25(1): 115-118. DOI: 10.6066/jtip.2014.25.1.115.

NCCLS [National Committee for Clinical Laboratory Standards. 2002. Performance Standards for Antimicrobial Susceptibility Testing; Twelfth Informational Supplement. NCCLS document M100-S12 [ISBN 1-56238-454-6]. NCCLS 940 West Valley Road, Suite 1400,Wayne, PA 19087 USA.

Nout MJR & Kiers JL. 2005. Tempe fermentation, innovation and functionality: update into the third millennium. J Appl Microbiol 98: 789-805. DOI: 10.1111/j.1365-2672.2004.02471.x.

Nout MJR. 1989. Effect of Rhizopus and Neurospora spp. on growth of Aspergillus flavus and A. parasiticus and accumulation of aflatoxin B1 in groundnut. Mycological Research, 93: 518-523.

Nurdini AL, Nuraida L, Suwanto A dan Suliantari. 2015. Microbial growth dynamics during tempe fermentation in two different home industries. International Food Research Journal 22(4): 1668-1674. Journal homepage: http://www.ifrj.upm.edu.my.

Roubous-van de Hil PJ, Dalmas E, Nout MJR, Abee T. 2010. Soya bean tempe extract show antibacterial activity against Bacillus cereus cells and spore. Journal of Applied Microbiology (109): 137-145. DOI: 10.1111/j.1365-2672.2009.04637.x.

Roubus-van de Hill PJ, Nout MJR. 2011. Anti-Diarrhoeal aspect of fermented soya beans. Soybean and health. El-Shemy H (Ed). ISBN: 978-953-307-535-8. In Tech. DOI: 10.5772/17997. [internet][cited 12 Nov 2015]. Available from http://cdn.intechopen.com/pdfs-wm/ 19757.pdf

Soka S, Suwanto A, Sajuthi D, Rusmana I. 2014. Impact of Tempeh Supplementation on Gut Microbiota Composition in Sprague-Dawley Rats. Research Journal of Microbiology. DOI: 10.3923/jm.2014. [internet] [cited 13 Nov 2015]. Available from: http://docsdrive.com/pdfs/academicjournals/jm/0000/64126-64126.pdf