PENGARUH KONSENTRASI NANOPARTIKEL PERAK IONIK TERHADAP DAYA HAMBAT BAKTERI Lactobacillus casei DAN pH SUSU
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Abstract
Perkembangan teknologi mendukung terciptanya berbagai nanopartikel yang dapat dimanfaatkan, salah satunya nanopartikel perak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi nanopartikel perak ionik terhadap daya hambat Lactobacillus casei, kadar pH, dan penggumpalan pada susu UHT. Variasi konsentrasi nanopartikel perak ionik 5, 10, 15, dan 20 ppm diuji karakteristiknya melalui spektrofotometri UV-VIS dengan hasil puncak gelombang serapan berada pada kisaran 413–430 nm dan uji PSA dengan hasil Z-average berada pada 87,2 nm. Sampel larutan nanopartikel perak ionik diujikan terhadap bakteri L. casei menggunakan metode difusi Kirby-Bauer selama 72 jam. Hasil uji menunjukkan terjadinya perubahan zona bening yang cenderung meningkat untuk konsentrasi nanopartikel perak 5, 10, 15 dan 20 ppm dengan masing-masing nilai gradiennya 0,0032; 0,0280; 0,0395 dan 0,0317. Pengaruhnya terhadap kadar pH dan penggumpalan susu UHT dilakukan selama 78 jam dan menunjukkan bahwa nanopartikel perak ionik cenderung lebih mampu mempertahankan pH susu ±30 jam dan penggumpalan ±24 jam lebih lama dibanding susu yang tidak diberikan perlakuan nanopartikel perak ionik.
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