CD Skripsi

Isolasi, Karakterisasi, Dan Identifikasi Bakteri Asam Laktat (Bal) Dari Pekasam Makanan Tradisional Kabupaten Kuantan Singingi Sebagai Agen Probiotik

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SUMMARY
Traditional food pekasam Kab. Kuantan singingi is a fermented fish product that is fermented spontaneously with the addition of salt and rice. The monitor is one of the fish that is processed into pekasam by the village community in Kuantan singingi district. Pekasam is thought to have Lactic acid bacteria (LAB) that can produce beneficial metabolites and kill harmful microorganisms in food. This study was conducted on LAB as probiotic agents derived from Pekasam Kab. Kuantan singingi. This stage of research includes isolation using a stratified dilution method from 10-1 to 10-5 and MRS Agar as a growth medium, purification by quadrant streak, determining morphological characteristics by gram staining and characterization of physiology and biochemistry using catalase test, tolerance to NaCl 6.5%, carbohydrate fermentation using 4 sugars (Sucrose, glucose, fructose, and lactose), as well as growth at a temperature of 15oC and 45oC. The results of this study obtained 39 bacterial isolates that have the same characteristics as the probiotic LAB genus Lactobacillus spp, Streptococcus spp, and Leuconostoc spp, which are Gram positive, have spherical cell/rods, negative catalase, homofermentative / heterofermentative, and are able to reduce four types of sugars (Sucrose, glucose, fructose, and lactose). The resulting LAB isolate can survive in a medium that has a NaCl content of 6,5% as many as 24 isolates, and grows at a temperature of 15oC and 45oC as many as 15 and 8 isolates.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1803112312

Penerbit

Pekanbaru : Universitas Riau - FMIPA - KIMIA., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1803112312

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

tethi

Versi lain/terkait

Lampiran Berkas

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