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"Minuman kefir merupakan suatu produk fermentasi yang dapat dibuat secara mudah dan murah. Minuman kefir dikenal luas sebagai suatu minuman probiotik. Pembuatan kefir dapat dilakukan dengan menggunakan baik susu sapi maupun susu kambing. Penelitian ini bertujuan untuk menguji aktivitas antibakteri dari kefir susu sapi dan susu kambing, serta mengisolasi bakteri lactobacilli yang berperan. Aktivitas antibakteri dari kefir diuji berdasarkan perbedaan pada jenis susu yang digunakan dan lama waktu fermentasi. Isolasi dan karakterisasi isolat dilakukan berdasarkan Cowan and Steel’s Manual for the Identification of Medical Bacteria. Kefir dibuat dengan menginokulasikan 5% (w/v) granula kefir lokal ke dalam 50 mL susu sapi atau kambing yang telah dipasteurisasi. Fermentasi dilakukan selama 3, 4, dan 5 hari untuk kedua jenis susu. Uji antibakteri dari kefir dilakukan dengan metode difusi menggunakan silinder (cylinder diffusion method) terhadap 5 bakteri uji, yaitu Staphylococcus aureus NBRC 100910, Pseudomonas aeruginosa DRK 9.1, Eschericia coli NBRC 3301, Bacillus subtilis NBRC 13719 dan Kocuria rhizophila NBRC 12708. Pengukuran nilai pH kefir dilakukan dengan pH meter dan nilai total asam kefir dengan metode titrasi. Hasil uji aktivitas antibakteri dari kefir susu sapi maupun susu kambing menunjukkan adanya aktivitas antibakteri terhadap kelima bakteri uji. Secara umum kefir susu sapi menunjukkan aktivitas antibakteri yang lebih kecil dari kefir susu kambing, baik dari hasil fermentasi dengan lama waktu 3, 4, maupun 5 hari. Selanjutnya, aktivitas antibakteri yang paling optimal secara umum diperoleh pada kefir dengan lama fermentasi 4 hari baik untuk kefir susu sapi maupun susu kambing. Sebanyak 9 isolat bakteri berhasil diisolasi. Seluruhnya menunjukkan karakteristik bakteri yang berasal dari kelompok lactobacilli.......Kefir is a fermented beverage that can be made easily and cheaply. Kefir is widely known as a probiotic beverage. The production of kefir can be done using either cow milk or goat milk. This study aims to examine the antibacterial activity of cow milk and goat milk kefir, as well as to isolate responsible lactobacilli bacteria. The antibacterial activity of kefir is examined based on differences in type of milk used and fermentation time. The isolation and characterization of isolates is done according to Cowan and Steel’s Manual for the Identification of Medical Bacteria. The kefirs are made by inoculating 5% (w/v) local kefir grains into 50 mL pasteurized cow milk or goat milk. Fermentation was carried out for 3, 4, and 5 days for both types of milk. The antibacterial test of kefirs was carried out using diffusion method utilizing cylinders (cylinder diffusion method) against 5 test bacteria, namely Staphylococcus aureus NBRC 100910, Pseudomonas aeruginosa DRK 9.1, Eschericia coli NBRC 3301, Bacillus subtilis NBRC 13719 and Kocuria rhizophila NBRC 12708. The measurement of kefir pH values was performed using pH meter and kefir total acidities by using titration method. Antibacterial activity test results from either cow milk or goat milk kefir showed the presence of antibacterial activity against five test bacteria. In general, cow milk kefir showed lower antibacterial activity than goat milk kefir in fermentation times of either 3, 4, or 5 days. Furthermore, the most optimal antibacterial activity was generally obtained in kefirs with a fermentation time of 4 days for both cow milk and goat milk kefir. A total of 9 bacterial isolates were successfully isolated. All of which shows the characteristics of bacteria from the lactobacilli group."

"Pangan fungsional merupakan makanan dan minuman yang dapat memberikan manfaat kesehatan. Makanan fermentasi seperti tape termasuk makanan fungsional karena mengandung probiotik. Penelitian ini bertujuan untuk mengetahui adanya aktivitas antibakteri dari tape ketan hitam dan tape beras hitam serta mengisolasi probiotik yang berperan. Tape dibuat dengan memasak kedua beras dan kemudian diberi ragi tape NKL dan difermentasi hingga hari ke 3, 5, dan 7. Uji aktivitas antibakteri dilakukan dengan cylinder plate diffusion terhadap bakteri uji Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, dan Kocuria rhizophila. Pengukuran pH dilakukan dengan pH meter sedangkan total asam diukur dengan metode titrasi. Hasil penelitian menunjukkan aktivitas antibakteri terbesar pada filtrat tape ketan hitam dengan lama fermentasi 5 hari terhadap E. coli (16.33±1.38), P. aeruginosa (11.82±0.94), B. subtilis (13.44±1.18), S. aureus (14.14±0.67), dan K. rhizophila (15.35±1.18). Tape ketan hitam dengan lama fermentasi 5 hari memiliki nilai pH sebesar 4,935 dan persentase total asam 0,557% sedangkan nilai pH tape beras hitam sebesar 4,31 dan total asam 0,727%. Hasil aktivitas antibakteri kedua tape disebabkan oleh bakteriosin yang diproduksi oleh bakteri asam laktat. 4 isolat lactobacilli berhasil diisolasi dari air tape ketan hitam dan seluruh isolat memiliki karakteristik yang sesuai dengan ciri Lactobacillus berdasarkan identifikasi manual Cowan and Steel. Potensi isolat lactobacilli sebagai probiotik dapat diteliti lebih lanjut.......Functional food is types of food that can provide health benefits. Fermented foods such as black glutinous rice included as functional foods because they contain beneficial probiotics. This study aims to determine the antibacterial activity of fermented black glutinous rice and fermented black rice and to isolate the probiotics. Fermented black glutinous rice is made by cooking both rice and inoculated with NKL starter culture and fermented until 3, 5, and 7 days. Antibacterial activity test was carried out with cylinder plate diffusion method on Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Staphylococcus aureus, and Kocuria rhizophila. pH measurement was done with pH meter while the total acid was measured by titration. Results showed that highest antibacterial activity was found in fermented black glutinous rice filtrate with 5 days of fermentation against E. coli (16.33±1.38), P. aeruginosa (11.82±0.94), B. subtilis (13.44±1.18), S. aureus (14.14±0.67), and K. rhizophila (15.35±1.18). Fermented black glutinous rice with 5 days of fermentation has a pH value of 4.935 and a total acid percentage of 0.557%, while fermented black rice has a pH value of 4.31 and a total acid percentage of 0.727%. The results of both fermented rices antibacterial activity were caused by bacteriocins produced by lactic acid bacteria. Four lactobacilli isolates were successfully isolated from fermented black glutinous rice water and all isolates had characteristics that matched those of lactobacillus based on the identification manual by Cowan and Steel. The potential of lactobacilli isolates as probiotics could be further investigated."