Perbedaan Daya Hambat Kefir Susu Kambing dengan Kefir Susu Sapi terhadap Escherichia coli secara In Vitro

Qonita, Syafrina (2020) Perbedaan Daya Hambat Kefir Susu Kambing dengan Kefir Susu Sapi terhadap Escherichia coli secara In Vitro. Diploma thesis, Universitas Andalas.

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Abstract

Kefir merupakan produk susu fermentasi yang berasal dari Kaukasus. Sebagai probiotik, komposisi kefir didominasi oleh bakteri asam laktat (BAL) beserta zat metabolit sekunder yang dihasilkannya seperti bakteriosin yang bersifat antibakteri terhadap bakteri patogen seperti Escherichia coli. Penelitian ini bertujuan untuk membandingkan daya hambat dari kefir susu kambing dan kefir susu sapi terhadap Escherichia coli dengan menilai Kadar Hambat Minimal (KHM) dan Kadar Bunuh Minimal (KBM). Penelitian ini dilakukan dengan teknik dilusi menggunakan desain Rancangan Acak Lengkap. Kefir diencerkan dengan beberapa tingkatan yaitu Tanpa Pengenceran, Pengenceran 1/2, Pengenceran 1/4, Pengenceran 1/8, Pengenceran 1/16, dan kontrol. Daya hambat berupa nilai KHM dan KBM ditentukan dengan menghitung secara manual jumlah koloni bakteri yang tumbuh pada masing-masing pengenceran. Hasil penelitian dianalisis secara statistik dengan uji Kruskal-Wallis dan post hoc dengan uji Mann-whitney. Hasil penelitian menunjukkan kefir susu kambing dan kefir susu sapi dapat menghambat pertumbuhan Escherichia coli. Jumlah koloni baru E.coli dengan pemberian kefir susu kambing pada pengenceran 1/16, 1/8, 1/4, dan tanpa pengenceran yaitu secara berurut 114; 50; 60; 0,03 CFU/ml, dibandingkan dengan kontrol yang berjumlah 470.000 CFU/ml. Hasil jumlah koloni E.coli pada pemberian kefir susu sapi yaitu secara berurut, 139,5; 5; 7,5; 0 CFU/ml, dibandingkan dengan kontrol yang berjumlah 1.670.000 CFU/ml. Terdapat KHM dan KBM dari kefir susu kambing dan kefir susu sapi dengan nilai persentase penurunan jumlah bakteri >99,9% pada tiap varian pengenceran. Nilai minimal dari KHM dan KBM berada pada Pengenceran 1/16 kefir susu kambing yaitu 99,97% dan pada Pengenceran 1/16 kefir susu sapi sebesar 99,99%. Kesimpulan dari penelitian ini adalah tidak terdapatnya perbedaan daya hambat berupa KHM dan KBM antara kefir susu kambing dan kefir susu sapi, namun secara rerata kefir susu sapi memiliki aktivitas antibakteri yang lebih baik dalam menghambat pertumbuhan Escherichia coli. Kata kunci: kefir, Escherichia coli, susu kambing, susu sapi, antibakteri Kefir is a fermented milk from the Caucasus. As a probiotic, kefir composition is dominated by lactic acid bacteria (LAB) who produce secondary metabolites such as bacteriocins with antibacterial activity against pathogenic bacteria such as Escherichia coli. This study aims to compare antibacterial effect of goat milk kefir and cow milk kefir against the growth of Escherichia coli by asessing the Minimum Inhibitory Concentration (MIC) and the Minimum Bactericidal Concentration (MBC). This research was carried out by dilution technique in a completely randomized design. Kefir is diluted in several variant dilution spesifically, Without Dilution, 1/2 dilution, 1/4 dilution, 1/8 dilution, 1/16 dilution, and control. The antibacterial effect as MIC and MBC values were determined by manually counting of bacterial colonies that grew from each dilution. This study result were statistically analyzed by Kruskal-wallis test and post hoc by Mann-whitney test. The results showed that goat milk kefir and cow milk kefir could inhibit the growth of Escherichia coli. Total colony count of E.coli with administration of goat milk kefir in each dilution of 1/16 dilution, 1/8, 1/4, and without dilution sequentially are 114; 50; 60; 0,03 CFU/ml, compared to control with the amount of 470.000 CFU/ml. Total colony count of E.coli with administration of cow milk kefir by dilution sequentially are 139,5; 5; 7,5; 0 CFU/ml, compared to control with the amount of 1.670.000 CFU/ml. There are MIC and MBC on both of the kefir with decreasing percentage of total colony count >99,9% in every each of the dilution. The minimal values of MIC and MBC on the 1/16 dilution of goat milk kefir with 99,97% and on 1/16 dilution of cow milk kefir with 99,99%. The conclusion of this research is there are no differences on antibacterial activities shown as MIC and MBC values between goat milk kefir and cow milk kefir, but the mean result showed that cow milk kefir has better antibacterial activity that inhibit Escherichia coli growth. Keywords: kefir, Escherichia coli, goat milk, cow milk, antibacterial

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