Antimicrobial Activity Of Tempeh Gembus Hydrolyzate

Tropical disease can be prevented by consumming fermented foods that have antimicrobial activity. One of them is tempeh gembus that has short shelf life. It can be overcome by processing it into hydrolyzate. This study aimed to determine antimicrobial activity of tempeh gembus hydrolyzate. Tempeh gembus was made of local soybean from Grobogan. They were added 5,000 ppm, 8,000 ppm, and 10,000 ppm of bromelain enzyme (TGH BE). Antimicrobial effects of TGH BE were tested against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Steptococcus mutans. Antimicrobial test was carried out using Kirby-Bauer Disc Diffussion method. Soluble protein test used Bradford method. The largest inhibition zone against S. aureus and S. mutans were shown by TGH BE 8,000 ppm, 0.89 +/- 0.53 mm and 2.40 +/- 0.72 mm. The largest inhibition zone of B. subtilis, 7.33 +/- 2,25 mm, was shown by TGH BE 5,000 ppm. There wasn't antimicrobial effect of TGH BE against E. coli. There weren't significant differences of soluble protein (P=0.293) and the inhibition zones againt S. aureus (P=0.967), E. coli (P=1.000), B. subtilis (P=0.645), S. mutans (P=0.817) of all treatments. There were antimicrobial activities of TGH BE against S. aureus, B. subtilis, and S. mutans.