Isolasi dan Identifikasi Bakteri Asam Laktat pada Bekasam Ikan Lambak (Labiobarbus ocellatus) dari Mersam Batanghari Menggunakan Media NA

Bekasam is a traditional fermented fish-based food popular in various regions in Indonesia, including Batanghari, Jambi. This product is produced through a spontaneous fermentation process that utilizes the activity of microorganisms, particularly lactic acid bacteria (LAB), which play an important role in the formation of distinctive flavors, food safety, and potential health benefits. One type of fish used is lambak fish (Labiobarbus ocellatus), which is commonly found in local waters. Given the high prevalence of cardiovascular disease associated with cholesterol levels, exploring the probiotic potential of local fermented foods presents a strategic opportunity to support public health. This study aims to isolate and identify LAB from bekasam lambak fish from Mersam, Batanghari, and evaluate its initial potential as a candidate for cholesterol-lowering probiotics. The research method was carried out in the laboratory through a series of dilutions (10⁻¹–10⁻⁶) of bekasam samples, followed by cultivation on Nutrient Agar (NA) media using the pour and streak method. Incubation was carried out at 37°C for 24–48 hours. The growing colonies were then observed morphologically and tested using Gram staining. Observations revealed spherical, milky-white colonies with Gram-positive rod-shaped characteristics, indicating they likely belonged to the Lactobacillus genus. This genus is known to lower cholesterol through bile acid binding and free cholesterol assimilation mechanisms in the digestive tract. These findings reinforce the notion that bekasam lambak fish contains local LAB isolates that have the potential to be developed as a natural probiotic raw material. This potential can be utilized in the development of functional fermented food products or nutraceuticals that not only maintain the traditional value of bekasam but also provide preventative health benefits, particularly in controlling cholesterol levels.