Suharto, Aditya Ragil (2019) Dinamika Populasi Bakteri pada Fermentasi Alami Susu Kuda Sumbawa melalui Pendekatan Metagenomik dan Aspek Fisikokimia. Sarjana thesis, Universitas Brawijaya.
Abstract
Susu kuda Sumbawa terfermentasi merupakan produk susu kuda yang difermentasi secara alami dengan melibatkan mikrobia indigenous. Penelitian ini bertujuan untuk mengetahui perubahan densitas bakteri dan aspek fisikokimia selama fermentasi alami susu kuda Sumbawa, dan mengetahui dinamika populasi bakteri selama fermentasi alami dengan menggunakan pendekatan metagenomik. Sampel susu kuda yang berasal dari Kabupaten Dompu, Provinsi Nusa Tenggara Barat difermentasi secara alami pada suhu ruang selama 60 hari. Pengambilan sampel susu dilakukan pada hari ke- 0, 7, 15, 30 dan 60 untuk dilakukan uji lebih lanjut. Uji yang dilakukan meliputi enumerasi bakteri (bakteri asam laktat dan bakteri aerobik), pengukuran kandungan nutrisi (aspek fisikokimia), pengamatan sifat fisik susu, dan isolasi DNA total. Sampel DNA total yang didapatkan dilakukan analisis next generation sequencing. Hasil dari penelitian ini adalah densitas bakteri asam laktat pada media MRS agar dan M17 agar mengalami penurunan seiring periode fermentasi. Sedangkan densitas bakteri aerobik pada media PCA cenderung mengalami fluktuasi. Faktor fisikokimia susu kuda Sumbawa mengalami perubahan selama periode fermentasi. Kandungan karbohidrat dan total gula mengalami penurunan seiring dengan turunnya nilai pH. Sedangkan kadar lemak mengalami peningkatan, dan kandungan protein mengalami fluktuasi seiring periode fermentasi. Perubahan sifat fisik susu kuda yang diamati sampai akhir fermentasi antara lain perubahan warna whey menjadi kuning, aroma yang semakin asam, dan terbentuknya gas. Hasil analisis metagenomik diperoleh informasi bahwa indeks diversitas bakteri pada sampel di setiap periode fermentasi tergolong rendah yang ditandai dengan adanya dominansi Lactobacillus helveticus sampai akhir periode fermentasi. Lactobacillus helveticus yang merupakan anggota BAL tidak tumbuh pada media isolasi di akhir periode fermentasi. Keberadaan bakteri yang tidak dapat dikulturkan ini dapat diketahui melalui pendekatan metagenomik, yang melengkapi informasi komposisi bakteri pada produk susu kuda Sumbawa terfermentasi.
English Abstract
Naturally fermented Sumbawa mare‘s milk is a mare‘s milk product that has been fermented naturally involving indigenous microbes. This study aimed to assess the changing of bacterial density and the physicochemical aspects during natural fermentation of Sumbawa mare‘s milk, and to evaluate the dynamics of bacterial population during the natural fermentation using metagenomic approach. Mare‘s milk samples obtained from Regency of Dompu, Province of West Nusa Tenggara were naturally fermented at room temperature for 60 days. Fermented milk samples were collected on the day of 0, 7, 15, 30 and 60 for further analysis, such as bacterial density enumeration (lactic acid bacteria and aerobic bacteria), nutrition content (physicochemical aspects), physical properties of the milk, and total DNA isolation. The total DNA samples obtained were analyzed using next generation sequencing as part of metagenomic study. The research results showed the density of lactic acid bacteria on MRS agar and M17 agar decreased along with fermentation periods. Mean while, the density of aerobic bacteria on PCA media was relatively fluctuated. The physicochemical factors of mare‘s milk also changed during fermentation periods. The carbohydrate content and total sugar decreased along with the decreasing of pH value. Moreover, the lipid content increased, and the protein content fluctuated during the fermentation periods. The changing of physical properties of mare‘s milk was observed until the end of fermentation, such as the whey color turn to yellow, the more acidic odor, and the forming of gases. The metagenomic analysis results showed the bacterial diversity index of sample on each fermentation period categorized as low indicated by the dominance of Lactobacillus helveticus until the end of fermentation. Lactobacillus helveticus as a member of LAB did not grow on isolation media at the end of fermentation period. The presence of uncultivable bacteria can be detected with metagenomic approach, fulfilling the limited information on the bacterial composition of fermented Sumbawa mare‘s milk products.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/MIPA/2019/33/051910735 |
| Uncontrolled Keywords: | fermentasi alami, diversitas bakteri, next generation sequencing, susu kuda Sumbawa, natural fermentation, bacterial diversity, next generation sequencing, Sumbawa mare‘s milk |
| Subjects: | 500 Natural sciences and mathematics > 543 Analytical chemistry |
| Divisions: | Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 28 Jul 2020 06:28 |
| Last Modified: | 29 Mar 2022 01:58 |
| URI: | http://repository.ub.ac.id/id/eprint/176747 |
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