Fermentation of Kepok Banana Peel Waste by Lacticaseibacillus casei to Enhance Antibacterial Activity against Escherichia coli and Staphylococcus aureus
DOI:
https://doi.org/10.58511/jnpdd.v4i1.10414Keywords:
Antibacterial, fermentation, kepok banana peel, Lacticaseibacillus caseiAbstract
Pathogenic bacteria are microorganisms that can cause various diseases, including infections associated with Escherichia coli and Staphylococcus aureus. Conventional treatment of bacterial infections generally involves antibiotics; however, excessive antibiotic use may contribute to bacterial resistance, highlighting the need to explore alternative antibacterial sources, including organic waste. This study aimed to evaluate the ability of Lacticaseibacillus casei to ferment kepok banana peel waste and enhance its antibacterial activity against E. coli and S. aureus. The experiment included a positive control (ciprofloxacin), an uninoculated fermentation control, and fermentation with L. casei starter for 5, 7, and 9 days. Antibacterial activity was evaluated using the disk diffusion method. The uninoculated fermentation showed weak activity, detected only on day 7 against E. coli (4.11 ± 1.38 mm) and on days 7 and 9 against S. aureus. Fermentation with L. casei showed the highest activity against E. coli on day 7 (5.05 ± 0.56 mm), categorized as moderate, whereas all treatments against S. aureus showed weak activity. Antibacterial activity against E. coli decreased after day 7, indicating that prolonged fermentation did not consistently improve inhibitory activity. These findings suggest that fermentation of kepok banana peel waste with L. casei may enhance antibacterial activity under specific fermentation conditions, particularly after 7 days against E. coli.
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