Pemanfaatan Bakteri Asam Laktat pada Fermentasi Berbasis Nabati dan Hewani dalam Pengembangan Pangan Fungsional: Sebuah Tinjauan Pustaka

Utilization of Lactic Acid Bacteria in Plant-Based and Animal-Based Fermentation for Functional Food Development: A Literature Review

Abstract

Lactic Acid Bacteria (LAB) have long been recognized as primary biotransformation agents in the food industry due to their ability to enhance nutritional value, safety, and sensory characteristics. This review article aims to map the roles and contributions of LAB in various fermented food products, both plant-based and animal-based. The method employed is a descriptive literature study, analyzing scientific literature regarding LAB applications in products such as kimchi, kombucha, traditional meat (cangkuak), and dairy products. The review results indicate that in plant-based products, LAB play a significant role in increasing antioxidant activity and the formation of bioactive compounds through the breakdown of complex polyphenols. Meanwhile, in animal-based products, LAB contribute to natural preservation through pH reduction and bacteriocin production, as well as texture improvement via proteolytic activity. The conclusion of this review emphasizes that the diversification of LAB starter usage, through both traditional and modern methods, is the key factor in developing functional foods that support public health.