POTENSI BAKTERI ASAM LAKTAT YANG DIISOLASI DARI DADIH SUSU SAPI SEBAGAI PENGHASIL ANTIBAKTERI

Dadih is one of dairy products obtained by the process of fermentation. Fermentation of dadih traditionally involves various types of microorganisms. Microorganisms that play roles in the fermentation process are thought to originate from the inner surface of the bamboo tube, surface of the cover leaf, and from of milk used. Products of fermentation of milk by lactic acid bacteria has been known as a healthy drink because they can prevent the activity and growth of pathogenic bacteria. The aim of this study is to isolate and characterize lactic acid bacteria from dadih made from cow�s milk. The use of cow�s milk instead of buffalo milk was due to it�s availability was very limited. The isolates will be selected through the inhibitory ability against pathogenic bacteria, namely Eschericia coli and Staphylococcus aureus. The main materials used for this study were dadih made from cow�s milk, MRS media for isolation and purification, MHA and NA for antibacterial activity test, and Yeast-Pepton for acid production test. Lactic acid bacteria isolated from dadih were observed with colonies and cell morphology test, antibacterial activity test using agar-well diffusion method, physiology test for effect of temperature salt concentration and pH on bacteria�s ability to grow in that media, and characteric test to determine the genus and species of lactic acid bacteria isolated. From the 8 Lactic Acid Bacteria isolated, 7 isolates had antibacterial activity abilities in MHA media. One isolate with code E7b2 potentially produces bacteriocin and 6 isolates can inhibit through organic acids was produced. In NA media, 7 isolates had antibacterial activity abilities, 2 isolates with codes E7b2 and F4b1 potentially produces bacteriocin, 5 other isolates can inhibit through organic acids was produced. All isolates were gram-positive, catalase negative, and non-motile. Among them, 6 isolates were homofermentative and 2 isolates were heterofermentative. Based on the identification results, lactic acid bacteria isolated from dadih were suspected identified as 3 isolates for Lactobacillus achidophilus, 2 isolates for Lactobacillus delbrueckii subsp. lactis, 1 isolates for Lactobacillus plantarum, 2 isolate for Lactobacillus casei subsp. rhamnosus