Aktivitas Antibakteri Filtrat Bakteri Asam Laktat pada Produk Terasi Udang Rebon Asal Desa Pulau Kampai terhadap Bakteri Patogen Berbeda

Abstract

This abstract examines the antibacterial activity of lactic acid filtrate from shrimp paste from Kampai Island Village against pathogenic bacteria. Rebon shrimp paste is produced through fermentation of rebon shrimp which undergoes high salt treatment in the fermentation process which will cause the growth of lactic acid bacteria. This study aims to evaluate the potential of lactic acid filtrate as an antimicrobial against several pathogenic bacteria, including Escherichia coli, Salmonella sp., and Staphylococcus aureus. Testing of antibacterial activity was carried out using the disc diffusion method. The results showed that lactic acid filtrate had real effect inhibitory activity against the growth of the pathogenic bacteria tested, with varying inhibitory zones depending on the type of bacteria and the different fermentations used. This discovery shows the potential application of shrimp shrimp paste as an effective source of natural antimicrobials in food processing and the pharmaceutical industry. Further studies are needed to identify the active compounds and more detailed mechanisms of inhibition. In conclusion, shrimp paste from Kampai Island Village has the potential as a source of antimicrobial ingredients that can be further developed for applications in medicine and the food industry.