Uji Aktivitas Antibakteri Pada Makanan Bekasam Ikan Bandeng Chanos chanos f Terhadap Bkteri Penyebab Penyakit Diare Escherichia coli
Keywords:
Antibacterial , Millkfish, Escherichia coliAbstract
Diarrhea is one of the leading causes of morbidity and mortality worldwide, particularly among children under the age of five. One of the primary pathogens responsible for diarrhea is Escherichia coli, which is often found due to poor food sanitation. Bekasam, a traditional Indonesian fermented fish product, is known to contain Lactic Acid Bacteria (LAB) that potentially have antibacterial effects. This study aims to isolate, identify, and test the antibacterial activity of LAB from fermented milkfish bekasam against Escherichia coli. The method used is descriptive experimental with a well diffusion approach. The observed parameter is the diameter of the inhibition zone of E. coli growth by LAB. The physicochemical test results showed that bekasam has a pH of 3.9. The identification of LAB showed Gram-positive bacillus morphology, non-motile, and catalase-negative. The antibacterial activity test results showed that LAB from milkfish bekasam has an average inhibition zone of 15 mm against Escherichia coli, categorized as strong antibacterial activity. This study concludes that milkfish bekasam has the potential as a natural antibacterial agent against E. coli and is likely to be developed as an alternative treatment or prevention of diarrhea based on traditional food.
References
1. Astuti LKB, Werdani KE. Faktor-faktor yang Menyebabkan Bayi Lahir dengan Berat Rendah di Rumah Sakit Universitas Sebelas Maret. PREPOTIF : JURNAL KESEHATAN MASYARAKAT. 2024;8(3):6410–7. doi: 10.31004/prepotif.v8i3.37061
2. Nasrollahian S, Graham JP, Halaji M. A review of the mechanisms that confer antibiotic resistance in pathotypes of E. coli. Front Cell Infect Microbiol. 2024;14. doi: 10.3389/fcimb.2024.1387497
3. Akkari C, Kerbage G, Malaeb D, Hallit S, Hallit R. Knowledge and practices on diarrheal illness and associated factors in Lebanon. Front Public Health. 2025;13:1618648. [accessed 19 Feb 2026] Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC12705612/
4. Miftachurrochmah A, Fibrianto K, Bekti Sunarharum W. Bekasam, an Indonesian unique traditional fermented fish as umami sources. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering. 2024;7(2):158–68. doi: 10.21776/ub.afssaae.2024.007.02.5
5. Falcone PM, Garcia-Garcia I, Muhammed Y, Muhammed R, Minervini F, Cavoski I. From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. Foods 2025, Vol 14, Page 4240. 2025;14(24):4240. [accessed 19 Feb 2026] Available from: https://www.mdpi.com/2304-8158/14/24/4240/htm
6. Dapa Heryadi H, Aprianto H, Hasyi Ghifari N, Muhammad RS. Analysis of The Types of Bacteria Contained in The Process Of Fermentation of Bekasam. 2022; [accessed 19 Feb 2026] Available from: www.globalscientificjournal.com
7. Mustakim A, Sersan muslim No JR, Jambi Selatan K, Jambi K. Analisis Mikrobiologi Bekasam Ikan Gabus (Channa striata) Identifikasi Bakteri Asam Laktat dan Potensinya sebagai Probiotik. Pentagon : Jurnal Matematika dan Ilmu Pengetahuan Alam. 2025;3(3):44–51. [accessed 19 Feb 2026] Available from: https://journal.arimsi.or.id/index.php/Pentagon/article/view/716
8. Carneiro KO, Campos GZ, Scafuro Lima JM, Rocha R da S, Vaz-Velho M, Todorov SD. The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures. Foods 2024, Vol 13, Page 3170. 2024;13(19):3170. [accessed 19 Feb 2026] Available from: https://www.mdpi.com/2304-8158/13/19/3170/html
9. Zhydzetski A, Głowacka-Grzyb Z, Bukowski M, Żądło T, Bonar E, Władyka B. Agents Targeting the Bacterial Cell Wall as Tools to Combat Gram-Positive Pathogens. Molecules 2024, Vol 29, Page 4065. 2024;29(17):4065. [accessed 19 Feb 2026] Available from: https://www.mdpi.com/1420-3049/29/17/4065/html
10. Christy N, Purba G, Marvie I, Ulfa MN, Studi P, Pangan T, et al. Pengaruh Lama Fermentasi dan Sumber Karbohidrat terhadap Karakteristik Mutu Bekasam Ikan Seluang (Rasbora Argyrotaenia). Jurnal Sains dan Teknologi Pangan. 2024;9(6). [accessed 19 Feb 2026] Available from: https://jstpuho.id/index.php/jstp/article/view/37
11. Tanjung A, Tanfil A, Nur J. Antimicrobial Activity of Lactic Acid Bacteria Isolated from Dangke Traditional Food, Enrekang Regency, South Sulawesi. Ad-Dawaa’ Journal of Pharmaceutical Sciences. 2024;7(2):117–124. [accessed 5 Jan 2026] Available from: https://doi.org/10.24252/djps.v7i2.52549
12. Tanjung A. Evaluasi Aktivitas Antibakteri Hand Sanitizer Berbasis Jeruk Nipis terhadap Bakteri Gram Positif: Evaluation of the Antibacterial Activity of Lime-Based Hand Sanitizer against Gram-Positive Bacteria. HEALTH SCIENCE & BIOMEDICAL JOURNAL. 2025;1(2):76–83. [accessed 1 Jan 2026] Available from: https://linespublishing.com/index.php/hsbj/article/view/15
13. Heydarian A, Pahlevanlo A, Falah F, Hosseininezhad M. Application of bacteriocin-like inhibitory substances produced by Limosilactobacillus fermentum in yogurt drink: Assessment of safety, quality and shelf life. J Dairy Sci. 2025;0(0). [accessed 5 Jan 2026] Available from: https://doi.org/10.3168/jds.2025-27289
14. Xu J, Fan X, Hu Y, Liu M, Du L, Wu Z, et al. Fermencin B2: A promising heat-stable cationic peptide for targeted inhibition of Staphylococcus aureus. LWT. 2024;206:116571. [accessed 5 Jan 2026] Available from: https://doi.org/10.1016/j.lwt.2024.116571
15. Chen X, Bai H, Mo W, Zheng X, Chen H, Yin Y, et al. Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents. International Journal of Molecular Sciences 2025, Vol 26, Page 4124. 2025;26(9):4124. [accessed 5 Jan 2026] Available from: https://doi.org/10.3390/ijms26094124
16. Srinivash M, Krishnamoorthi R, Mahalingam PU, Malaikozhundan B, Kaviyadharshini M, Keerthivasan M, et al. Antimicrobial, antioxidant and anticancer properties of bioactive bacteriocins produced by Lactococcus hircilactis CH4 and Lactobacillus delbrueckii GRIPUMSK isolated from homemade fermented dairy products. Int Dairy J. 2025;171:106395. [accessed 5 Jan 2026] Available from: https://doi.org/10.1016/j.idairyj.2025.106395
17. Wei Y, Chen F, Xia W, Song J, Liang J, Yang X. Characterization and antimicrobial potential of bacteriocin-producing lactic acid bacteria isolated from the gut of Blattella germanica . Microbiol Spectr. 2025;13(11). [accessed 4 Jan 2026] Available from: /doi/pdf/10.1128/spectrum.01203-25?download=true
18. Chen X, Bai H, Mo W, Zheng X, Chen H, Yin Y, et al. Lactic Acid Bacteria Bacteriocins: Safe and Effective Antimicrobial Agents. Int J Mol Sci. 2025;26(9):4124.
19. Nisa M, Dar RA, Fomda BA, Nazir R. Combating food spoilage and pathogenic microbes via bacteriocins: A natural and eco-friendly substitute to antibiotics. Food Control. 2023;149:109710. doi: 10.1016/j.foodcont.2023.109710
20. Raman J, Kim J-S, Choi KR, Eun H, Yang D, Ko Y-J, et al. Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations. Int J Mol Sci. 2022;23(14). doi: 10.3390/ijms23147784
21. Hafsan, Nur F, Hafsan H, Paramitasari D. Isolasi dan Identifikasi Bakteri Asam Laktat Berpotensi Probiotik dari Dangke Susu Sapi di Kabupaten Enrekang. 2015;52–66.
22. Abid S, Farid A, Abid R, Rehman MU, Alsanie WF, Alhomrani M, et al. Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (Buffalo) Milk as a Probiotic. Microorganisms. 2022;10(5). doi: 10.3390/microorganisms10050954
23. Jimenez ME, O’Donovan CM, de Ullivarri MF, Cotter PD. Microorganisms present in artisanal fermented food from South America. Front Microbiol. 2022;13:941866. doi: 10.3389/fmicb.2022.941866
24. Simons A, Alhanout K, Duval RE. Bacteriocins, antimicrobial peptides from bacterial origin: Overview of their biology and their impact against multidrug-resistant bacteria. Microorganisms. 2020;8(5). doi: 10.3390/microorganisms8050639
25. Oloyede AR, Albert OM, Arowosegbe OA. Detection and molecular characterization of butyrate-producing genes in probiotic lactic acid bacteria for use in livestock. Niger J Biotechnol. 2017;33(1):58. doi: 10.4314/v33i1.8
26. Settanni L, Sinderen D Van, Rossi J, Corsetti A. Rapid Differentiation and In Situ Detection of 16 Sourdough Lactobacillus Species by Multiplex PCR. 2005;71(6):3049–59. doi: 10.1128/AEM.71.6.3049
