Aplikasi Bakteri Asam Laktat dari Inasua sebagai Biopreservatif Ikan Patin (Pangasius sp.) Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.)

Meilany Ariati Dewi, Nisa Rachmania Mubarik, Desniar Desniar, Sri Budiarti


Lactic Acid Bacteria or LAB are bacteria that are categorized as generally recognized as safe (GRAS) because they are safe for human health and are non-pathogenic, so they have the potential to be biopreservative. Several metabolic products produced by LAB have antibacterial properties, including bacteriocin, diacetyl, hydrogen peroxide and organic acids. Isolates of L. plantarum IN05 and L. rhamnosus IN13 isolated from fermented inasua food were studied for their potential as biopreservatives because of their antibacterial properties. The content of animal protein in fish is in great demand by the public, one of which is catfish which is in great demand by the public, but catfish is easy to damage and decrease in quality. This is due to the presence of the pathogenic bacterium Listeria monocytogenes which has the ability to grow at cold storage temperatures (refrigeration) to freezing. This study aimed to apply a neutral cell-free supernatant, cell-free supernatant, and bacterial cell biomass from L. rhamnosus IN13 and L. plantarum IN05 isolates and formalin in storage of catfish fillets contaminated with Listeria monocytogenes bacteria. The methods used include the production of antibacterial compounds, determination of the sensitivity of antibacterial compounds to test bacteria, confirmation test of antibacterial compounds with the addition of proteinase K, application of antibacterial compounds to catfish fillets, calculation of total bacterial colonies, bacterial colonies of L. monocytogenes, and lactic acid bacteria, as well as measurement of the pH value of catfish fillet. The SBSN antibacterial compound from L. rhamnosus IN13 has the ability to maintain catfish fillets for up to 14 days of storage in accordance with the requirements for fresh fish that are suitable for consumption according to the 2017 SNI standard on general requirements and guidelines for microbiological testing. The total microbial value was 5.65 log CFU/g, the pH value of catfish fillet meat was 6.37, and the total value of L. monocytogenes bacteria decreased during storage time.


[AOAC] Association of Official Analitycal Chemist. 1995. Official Methods of Analysis of the Association off Official of Chemist. Virginia (US): The Assosiation of Analytical Chemist. Inc. Washington DC:AOAC.
Apsari PP, Budiarti S, Wahyudi AT. 2019. Actinomycetes of rhizosphere soil producing antibacterial compounds against urinary tract infection bacteria. Biodiversitas Journal of Biological Diversity. 20 (5):1259-1265].
[BSN] Badan Standardisasi Nasional. SNI-01-2332.3-2006. 2006. Cara Uji mikrobiologi-Bagian 3: Penentuan angka lempeng total (ALT) pada produk perikanan. Jakarta (ID):Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. SNI ISO 7218:2012. 2017. Mikrobiologi bahan pangan dan pakan-Persyaratan umum dan pedoman untuk pengujian mikrobiologi. Jakarta (ID):Badan Standardisasi Nasional.
Bauer AW, Kirby WMM, Sherris JC, Turck, M. 1966. Antibiotic Susceptibility Testing by a Standardized Single Disk Method.American Journal of Clinical Pathology . 45(4): 493–496.
Beristain BSC, Mani LE, Palou E, Lopez MA. 2016. Antimicrobial activity and physical properties of protein films added with cell-free supernatant of Lactobacillus rhamnosus. Journal of Food Control. 62:44–51.
Breton DA, Lopez EM, Palou E, Malo AL. 2020. Antimicrobial activity and storage stability of cell-free supernatants from lactic acid bacteria and their applications with fresh beef. Journal of Food Control. 115 (1):1-11.
Buchanan R, Gorris L, Hayman M, Jackson T, Whiting R. 2017. A review of Listeria monocytogenes: An update on outbreaks, virulence, dose response, ecology, and risk assessments. Journal of Food Control. 5:1-13.
Cosansu S, Mol S, Alakavuk DU, Tosun SY. 2011. Effects of Pediococcus spp. on Quality of vacuum-paced horse mackerel during cold storage. Journal of Agricultural Science. 17:59-66.
Costa WKA, Souza GT, Brandao LR, Lima RC, Garcia EF, Lima M. 2018. Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat. Food Research International. 108:172–182.
Desniar, Rusmana I, Suwanto A, Mubarik MR. 2020. Organic produced by lactic acid bacteria from bekasam as food biopreservatives. IOP Conference Series Earth and Environmental Science. 414:1-8.
Gautam N, Shara N, Ahlawat OP. 2014. Purification and characterization of bacteriocin produced by Lactobacillus brevis UN isolated from Dhulliachar: a traditional food product of North East India. Indian Journal of Microbiology. 54(2): 185–189.
Hafsan. 2014. Bakteriosin asal bakteri asam laktat sebagai biopreservatif pangan. Jurnal Teknosains. 8 (2):175-184.
[KKP] Kementerian Kelautan dan Perikanan. 2019. Kelautan dan Perikanan dalam Angka Tahun 2019. Jakarta (IDN):Kementerian Kelautan dan Perikanan.
Kayim M, Can E. 2010. The pH and Total Fat Value of Fish Meat in Different Iced Storage Period. Asian Journal of Animal and Veterinary Advances. 5 (5):346-348.
Khader, Abdel SH. 2019. Biopreservation of fresh fish fillets using bacteriosins and some organic acid salts. Journal of Food Science. 10 (2):201-208.
Kusmarwati A, Indriati N, Hermana I. 2014. Production and characterization bacteriocin produced by lactic acid bacteria isolated from rusip. Squalen. 8(1):13-22.
Lebow NK, Desrocher LD, Younce FL, Zhu MJ, Ross CF, Smith DM. 2017.
Influence of high-pressure processing at low temperature and nisin on Listeria innocua survival and sensory preference of dry-cured cold-smoked salmon. Journal of Food Science. 82:2977–2986.
Mahulette F, Mubarik NR, Suwanto A, Widanarni. 2016. Isolation and characterization of latic acid bacteria from inasua. Journal of Tropica Biodiversity dan Biotechnology.1:71-76.
Mahulette F, Mubarik NR, Suwanto A, Widanarni. 2018. Diversity of lactic acid bacterial in inasua fermentation. Iran Journal of Microbiology.10(5):314-323.
Maulidayanti S, Mubarik NR, Suryani. 2019. Characterization of a bacteriocin produced by Lactobacillus IN13 isolated from inasua, a fermented fish from Central Maluku, Indonesia. International Food Research Journal. 26 (5): 1557-1563.
Mei J, Ma X, Xie J. 2019. Natural Preservatives for extending fish shelf life. Journal of Foods: 8: 490.
Monafathia, Mubarik NR, Widanarni. 2018. Optimization of bacteriocin production from Lacto-bacillus plantarum IN05 by using response surface methodology. Pakistan Journal of Biotechnology. 15 (3):785-791.
Ogunbanwo ST, Sanni AI, Onilude AA. 2003. Characterization of bacteriocin produced by Lactobacillus plantarum F1 and Lactobacillus brevis OG1. African Journal of Biotechnology. 2(8):219-227.
Oktaviani I, Palupi NW. 2017. Pengolahan ikan patin menjadi produk makanan patin presto, bakso, dan nugget di Semboro-Jember. Jurnal Abdi. 2 (2): 40-44.
Rong CAO, Qi LIU, Shengjun CHEN, Xianqing YANG, Laiho Li. 2015. Application of lactic acid bacteria (LAB) in freshness keeping of tilapia fillets as sashimi. Journal of Ocean University of China. 14 (4): 675-680.
Sarika AR, Lipton AP, Aishyarwa MS. 2019. Biopreservative efficacy of bacteriocin GP1 of Lactobacillus rhamnosus GP1 on stored fish fillets. Frontiers Nutrition. 6 (29):1-7.
Savadogo AATQ, Cheik HNB, Imael, Traore. 2004. Antimicrobial activities of lactic acid bacteria isolated from Burkina Faso fermented milk. Pakistan Journal Nutrition. 3:174-179.
Stoyanova LG, Ustyugova EA, Netrusov AI. 2012. Antibacterial metabolites of lactic acid bacteria: Their diversity and properties. Applied Biochemistry and Microbiology. 48(3):229–243.
Sudalayandi K, Manja KS. 2012. Repressive efficacy of lactic acid bacteria against the human pathogenic and fish-borne spoilage microbiota of fresh Indian mackerel fish chunks. African Journal Biotechnology. 11(90):5695-15701.
Sulistiani, Handayani R. 2018. Application biopreservative produce by lactic acid bacteriia (LAB) for preservation boiled-salted (pindang) Tuna (Euthynnus affinis Cantor, 1849). AIP Conference Proceedings 020059: 1-8
Sunaryanto R, Tarwadi. 2005. Isolation and characterization of cacteriosin from Lactobacillus lactis isolated from marine sediment. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan.10(1):11-18.
Thi TAN, Noseda B, Samapundo S, Nguyen BL, Broekaert K, Rasschaert G. 2013. Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets 487 during processing. International Journal of Food Microbiology. 167:144-152.
Usmiati S, Marwati T. 2007. Seleksi dan optimasi proses produksi bakteriosin dari Lactobacillus sp. Jurnal Pascapanen. 4(1):27-37.
Yulinery T, Petria Y, Nurhidayat N. 2009. Penggunaan antibakteria dari isolate Lactobacillus terseleksi sebagai bahan pengawet alami untuk menghambat pertumbuhan Vibrio sp. dan Staphylococcus aureus pada fillet ikan kakap. Berkala Penelitian Hayati. 15:85-92.


Meilany Ariati Dewi
Nisa Rachmania Mubarik
meilanydewi@apps.ipb.ac.id (Primary Contact)
Desniar Desniar
Sri Budiarti
Author Biography

Meilany Ariati Dewi, Prodi Mikrobiologi, Sekolah Pascasarjana IPB

Meilany sedang studi S2 di Prodi Mikrobiologi, IPB. Artikel ini merupakan hasil penelitiannnya selama studi S2 di IPB.

DewiM. A., MubarikN. R., DesniarD., & BudiartiS. (2022). Aplikasi Bakteri Asam Laktat dari Inasua sebagai Biopreservatif Ikan Patin (Pangasius sp.) : Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.). Jurnal Pengolahan Hasil Perikanan Indonesia, 25(1), 152-162. https://doi.org/10.17844/jphpi.v25i1.39206

Article Details