Preliminary Selection of Potential Probiotic Lactic Acid Bacteria Isolated from Cocoa Beans (Theobroma cacao)

Charis Amarantini, Vinsa Cantya Prakasita, Maria Trivonia Sema

Abstract


This study aims to isolate and identify LABs that spontaneously grow fermented cocoa beans that have the potential as probiotics. The isolation was carried out selectively using an MRS agar medium supplemented with 1% CaCO3. LAB's potential as a probiotic was selected based on the acid resistance test, bile salt resistance test, and antimicrobial activity test. The results showed that three isolates of lactic acid bacteria, namely strains K1B1, K2T2, and K3B4 were tolerant of gastric acid's pH conditions (pH 2.5, pH 3, and pH 4). They also can survive the bile salts (0.3%, 0, 5%, and 1%) and have antibacterial characteristics. The three isolates were identified as Lactobacillus Plantarum species (ID 99.9%).

Keywords


Lactic acid bacteria; Probiotic; Theobroma cacao.

Full Text:

PDF

References


Al Ghozy, M. R., Soelistiyo, A., & Kusuma, H. (2017). Analisis ekspor kakao Indonesia di pasar internasional. Jurnal Ilmu Ekonomi JIE, 1(4), 453–473.

Alsaid, M., Daud, H., Bejo, S. K., & Abuseliana, A. (2010). Antimicrobial Activities of Some Culinary Spice Extracts against Streptococcus agalactiae and Its Prophylactic Uses to Prevent Streptococcal Infection in Red Hybrid Tilapia ( Oreochromis sp .). World Journal of Fish and Marine Sciences, 2(6), 532–538.

Amaliah, Z. Z. N., Bahri, S., & Amelia, P. (2018). Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Limbah Cair Rendaman Kacang Kedelai. Jurnal Fitofarmaka Indonesia, 5(1), 253–257. https://doi.org/10.33096/jffi.v5i1.320

Amarantini, C., Satwika, D., Budiarso, T. Y., Yunita, E. R., & Laheba, E. A. (2019). Screening of antimicrobial-producing lactic acid bacteria isolated from traditional fish fermentation against pathogenic bacteria. Journal of Physics: Conference Series, 1397(1).

Anja Meryandini, Asrianti Basri, T. C. S. (2019). Peningkatan Kualitas Biji Kakao ( Theobroma Cacao L) Melalui Fermentasi MenggunakaN Lactobacillus sp. Dan Pichia kudriavzevii. 6(September 2018), 11–19.

Ardhana, M. M., & Fleet, G. H. (2003). The microbial ecology of cocoa bean fermentations in Indonesia. International Journal of Food Microbiology, 86(1–2), 87–99.

Ariyanti, M., & Suprapti, S. (2018). Cemaran Mikrobiologis Biji Kakao Asal Sulawesi Barat Dan Tenggara Dan Kaitannya Dengan Keamanan Pangan. Jurnal Standardisasi, 18(1), 53–62.

Ayertey, E., Zakpaa, H. D., & Ndubueze, B. O. (2017). Screening, isolation and characterization of lactic acid bacteria strains in fermenting cocoa heaps from the Eastern Region of Ghana. Scientect Journal of Life Sciences, 1(1), 1–7.

Baharudin, B., Purwantara, A., Ilyas, S., & Suhartanto, M. R. (2020). Isolasi Dan Identifikasi Cendawan terbawa benih kakao hibrida. Jurnal Penelitian Tanaman Industri, 18(1), 40–46.

Dinoto, A., Julistiono, H., Handayani, R., Roswiem, A. P., Sari, P. N., & Saputra, S. (2020). Seleksi Bakteri Asam Laktat dari Nira Aren [(Arenga pinnata (Wurmb)] Asal Papua Sebagai Kandidat Probiotik. Jurnal Biologi Indonesia, 16(1).

Eskarya, H., & Elihami, E. (2020). The Institutional Role Of Farmer Groups To Develop The Production Of Cocoa. Jurnal Edukasi Nonformal, 1(1), 81–87.

Fahrurrozi, Rahayu, E. P., Nugroho, I. B., & Lisdiyanti, P. (2019). Lactic acid bacteria (LAB) isolated from fermented cocoa beans prevent the growth of model food-contaminating bacteria. AIP Conference Proceedings, 2099(April).

Fitriyana, N. I., Suwasono, S., & Kusnadi, J. (2015). Isolasi Dan Identifikasi Bakteri Asam Laktat Indigenous Dari Fermentasi Alami Biji Kakao Sebagai Kandidat Agen Antikapang. Agrointek, 9(1), 33–41.

Fitriyana, N. I., Suwasono, S., & Kusnadi, J. (2016). Isolasi Dan Identifikasi Bakteri Asam Laktat Indigenous Dari Fermentasi Alami Biji Kakao Sebagai Kandidat Agen Antikapang. Agrointek, 9(1), 33.

Haliza, W., Purwani, E. Y., Fardiaz, D., & Suhartono, M. T. (2020). KAKAO Fermentasi: Pelepasan Peptida Bioaktif Dan Manfaatnya Bagi Kesehatan Fermented Cocoa: The Release of Bioactive Peptides and Their Health Benefits. Perspektif, 18(2), 104–119.

Hendradi, E., Chasanah, U., Indriani, T., & Fionnayuristy, F. (2013). Pengaruh Gliserin Dan Propilenglikol Terhadap Karakteristik Fisik, Kimia dan SPF Sediaan Krim Tipe O/W Ekstrak Biji Kakao (Theobroma cacao L.)(Kadar Ekstrak Kakao 10%, 15% dan 20%). PhamaScientia 2 (1). 31, 42.

Ho, V. T. T., Zhao, J., & Fleet, G. (2015). The effect of lactic acid bacteria on cocoa bean fermentation. International Journal of Food Microbiology, 205, 54–67.

Ismail, Y. S., Yulvizar, C., & Putriani, P. (2017). Isolasi, karakterisasi dan uji aktivitas antimikroba bakteri asam laktat dari fermentasi biji kakao (Theobroma cacao L.). Jurnal Bioleuser, 1(2).

Kayaputri, I. L., Sumanti, D. M., Djali, M., Indiarto, R., & Dewi, D. L. (2014). Kajian Fitokimia Ekstrak Kulit Biji Kakao (Theobroma cacao L.). Chimica et Natura Acta, 2(1).

Kusuma, Y. T. C., Suwasono, S., & Yuwanti, S. (2013). Pemanfaatan biji kakao inferior campuran sebagai sumber antioksidan dan antibakteri. Berkala Ilmiah Pertanian, 1(2), 33–37.

Mahendradatta, M., Tahir, M. M., Abdullah, N., & Reski, M. (2019). Pemanfaatan Kulit Biji Kakao (Theobroma Cacao L) Menjadi Produk Cookies Coklat. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 44–50.

Mardalena, M. (2016). Fase Pertumbuhan Isolat Bakteri Asam Laktat (BAL) Tempoyak Asal Jambi yang Disimpan Pada Suhu Kamar. Jurnal Sain Peternakan Indonesia, 11(1), 58–66.

Nizori, A., Tanjung, O. Y., Ulyarti, U., Arzita, A., Lavlinesia, L., & Ichwan, B. (2021). Pengaruh Lama Fermentasi Biji Kakao (Theobroma Cacao L.) Terhadap Sifat Fisik, Kimia Dan Organoleptik Bubuk Kakao. Jurnal Pangan Dan Agroindustri, 9(2), 129–138.

Nurnaafi, A., & Setyaningsih, I. (2015). Potensi Probiotik Bakteri Asam Laktat Asal Bekasam Ikan Nila. Jurnal Teknologi Dan Industri Pangan, 26(1), 109–114.

Puspita, R. (2015). Pengaruh Produksi Kakao Domestik, Harga Kakao Internasional, Dan Nilai Tukar Terhadap Ekspor Kakao Indonesia Ke Amerika Serikat (Studi pada Ekspor Kakao Periode Tahun 2010-2013). Jurnal Administrasi Bisnis, 27(1).

Sari, M., Suryanto, D., & Yurnaliza. (2018). Antimicrobial activity of lactic acid bacteria isolated from bekasam against staphylococcus aureus ATCC 25923, escherichia coli ATCC 25922, and salmonella sp. IOP Conference Series: Earth and Environmental Science, 130(1).

Sari, R. (n.d.). Identifikasi bakteri asam laktat (BAL) penghasil Bakteriosin dari makanan botok ikan tongkol (euthynus affinis c) khas kalimantan barat yang memiliki aktivitas terhadap bakteri patogen. Jurnal Mahasiswa Farmasi Fakultas Kedokteran UNTAN, 4(1).

Septiningrum, K. (2011). Produksi xilanase dari tongkol jagung dengan sistem bioproses menggunakan bacillus circulans untuk pra-pemutihan pulp. Journal of Industrial Research (Jurnal Riset Industri), 5(1).

Setya Utama, C., & Hanim, C. (2018). Catatan Penelitian Isolation and Identification of Lactic Acid Bacteria Cellulolitik Originated from Fermented Cabbage Juice. Jurnal Aplikasi Teknologi Pangan, 7(1), 2018.

Siddiqi, R., Erum, H., & Zia, M. (2018). Exploration of probiotic potential of indegenious lactic acid bacteria. June.

Vuyst, L. De, Lefeber, T., Papalexandratou, Z., & Camu, N. (n.d.). Chapter 17 Bean Fermentation. 301–325.

Nurhidayah, N., Winata, L. R., & Fahruddin, F. Pemanfaatan Isolat Bakteri dari Cairan Pulp Kakao sebagai Bioaktivator dalam Pengomposan Limbah Kulit Buah Kakao. Celebes Biodiversitas, 2(2), 1-6.




DOI: http://dx.doi.org/10.24042/biosfer.v12i1.7128

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Biosfer: Jurnal Tadris Biologi

License URL: https://creativecommons.org/licenses/by-sa/4.0