CD Skripsi

Aktivitas Antibakteri Isolat Bakteri Asam Laktat Asal Naniura Ikan Jelawat (Leptobarbus hoevenii) Dengan Pengunaan Jenis Jeruk Berbeda Terhadap Escherichia coli dan Staphylococcus aureus

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Naniura can be categorized as a fermented product. The process of making naniura involves natural fermentation that occurs in fish, mixed with various herbs and spices, then left for some time to undergo the fermentation process. This study aimed to isolate LAB from naniura with the use of different types of citrus and determine the antibacterial activity of LAB isolates from naniura against Escherichia coli and Staphylococcus aureus bacteria. The method used in this research was explorative experiment, namely making naniura of jelawat fish by usingdifferent types of citrus consisting of jungga orange(JU), lime (JN) and lemon (JL). The test parameters consisted of organoleptic, pH, Aw and total LAB using non-factorial complete randomized design (RAL). Identification of LAB in naniura jelawat fish and antibacterial activity of LAB isolates from naniura ikan jelawat against Escherichia coli and Staphylococcus aureus bacteria were carried out by looking at the inhibition zone produced. Based on the results of the study that naniura with the use of different types of citrus, naniura JU get 9 LAB isolates, 9 LAB isolates from naniura JN, 8 LAB isolates from naniura JL which all isolates belong to the genus Lactobacillus. Zone of inhibition of naniura JU, JN, JL isolates on Escherichia coli were: 9.63; 8.90; 8.20, and on Staphylococcus aureus 9.37; 8.83; 8.23 mm. The best useof citrus types in naniura was the use of jungga oranges with a yellow orange color, the aroma was not fishy, moderately spicy and soft meat, and a pH value of 5.07; Aw value 0.79; total LAB 3.0 x 105.


Keywords: Lactic acid bacteria, escherichia coli, jelawat fish, naniura, staphylococcus aureus.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2004114465

Penerbit

Pekanbaru : Universitas Riau FAPERIKA Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2004114465

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

Jaka

Versi lain/terkait

Lampiran Berkas

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