CD Skripsi

Isolasi Dan Identifikasi Bakteri Asam Laktat Pada Cincalok Udang Rebon (Acetes Sp.)

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ABSTRACT
This research was aimed to isolate of lactic acid bacteria derived from traditional fermented food ‘cincalok’ of rebon shrimp (Acetes sp) and to identify the type of lactic acid bacteria contained in it so that it can be made into a pure culture that can be used in subsequent cincalok fermentation. The cincalok was made with 25% of salt and 10% of sugar from the weight of rebon shrimp as raw materials and fermented for 12 days. Descriptive analysis was used for this research method, and data were presented in tables and figures. Parameter test was catalase test, oxidase test, motility test, oxidative and fermentative test, motility, indole test, glucose fermentation test, gas formation, and H2S. The result obtained 8 lactic acid bacteria isolates with different morphological characteristics. Based on the identification of 8 lactic acid bacteria isolated showed that all isolates were a gram-positive with cocci shaped bacterium, negative catalase, negative oxidase, non-motile, fermentative, did not produce indole, able to produce glucose without producing H2S and gas. It can be suspected that the type of lactic acid bacteria found in cincalok was a genus of Streptococcus.
Keywords: Acetes sp, cincalok, lactic acid bacteria.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

04 04. 119 (0067)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2019

Deskripsi Fisik

v, 52 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

04 04. 119 (0067)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

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