Isolasi Bakteri Asam Laktat (BAL) Penghasil Asam Glutamat dari Ikan Budu sebagai Feed Suplemen Ayam Broiler

V. Maslami, Y. Marlida, Mirnawati Mirnawati, Jamsari Jamsari, Y. S. Nur

Abstract


Asam glutamat merupakan asam amino building blocks asam amino lainnya dan neurotransmitter pembentuk citra rasa. Bakteri Asam Laktat (BAL) adalah salah satu mikrooganisme penghasil asam glutamat yang banyak terdapat pada produk fermentasi. Ikan budu merupakan fermentasi ikan Tenggiri (Scomberomorus guttatus) dan Talang-Talang (Chorinemus lyson L) yang diproduksi di daerah pesisir Kabupaten Padang Pariaman. Pada penelitian  ini dilakukan tiga tahap. Tahap 1: isolasi BAL yang berasal dari fermentasi ikan budu. Tahap 2: seleksi kualitatif dan kuantitatif BAL penghasil asam glutamat. Tahap 3: karakterisasi BAL penghasil asam glutamat. Hasil yang diperoleh terdapat 17 isolat BAL yang kemudian diseleksi secara kualitatif menggunakan thin layer chromatographic yang direndam dalam campuran pelarut n-butanol, asam asetat dan air (4:1:1 v/v) terdapat 16 yang dapat menghasilkan asam glutamat. Setelah dilakukan seleksi kualitatif selanjutnya dilakukan seleksi kuantitatif dengan spectrophotometer panjang gelombang 570 nm.  Produksi  asam glutamat yang tertinggi terdapat pada isolate IB.9  dengan produksi 13.03  mg/ml. Isolate  dan IB.9 yang paling tinggi dalam menghasilkan asam glutamat dikarakteristik yang berpedoman Bergey’s manual of systemic bacteriology  merupakan genus Lactobacillus sp. Penelitian ini dapat disimpulkan terdapat isolat BAL IB.9  (Lactobacillus sp) yang berpotensi dalam menghasilkan asam glutamat dengan produksi 13.03 mg/ml.


Keywords


asam glutamat; ayam broiler; BAL; ikan Budu; fermentasi

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DOI: https://doi.org/10.25077/jpi.20.1.29-36.2018

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