PEMANFAATAN MINUMAN FERMENTASI BERBASIS NIRA SIWALAN (Borassus flabellifer Linn) DENGAN SUSU SAPI SEBAGAI ANTIMIKROBA TERHADAP PERTUMBUHAN BAKTERI Staphylococcus aureus

Abstract

The palm sap can be fermented into drinks probiotic because it has a relatively complete nutrient levels. In the manufacture of the fermented beverage is added by cow’s milk as a source of lactose and add nutrients for the growth of the comensal bacteria which is allegedly contained in the palm sap, namely Lactobacillus sp. The purpose of this study to prove the fermented beverage base of the palm sap with cow’s milk can inhibit the growth of the pathogenic bacteria of Staphylococcus aureus.

This research method used purely experimental by pretest-posttest with countrol group design. The comensal bacteria which is identified and isolated from the palm sap is a bacteria of Lactobacillus sp. The palm sap was mixed with cow’s milk in different concentration (sap: milk) 1:9, 3:7, 5:5, 7:3, 9:1, and that were fermented for 48 hours at a temperature of -4ºC. Testing of antimicrobial used the pathogenic bacteria of Staphylococcus aureus with inspection by methode of dilution test. These result proved that the fermented beverage based of the palm sap with cow’s milk can inhibited the growth of the pathogenic bacteria of Staphylococcus aureus, or can served as an antimicrobial.

 

Keywords :     The fermented palm sap., Lactobacillus sp., Staphylococcus aureus