CD Skripsi

Isolasi Dan Identifikasi Bakteri Asam Laktat Dari Nira Aren Terfermentasi Spontan

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Palm sap contain sugar and other nutritional components that are good for the growth of microorganism, one of which lactic acid bacteria (LAB). The purpose of this research was to isolate and identify LAB genus from fermented sap of Arenga pinnata. Lactid acid bacteria were isolate in MRS agar supplemented with CaCO3 0.2%. Identificatied morpholologically including Gram staining, shape cell observation, catalase test and gases production from glucose test. Fourteen isolates were able to produce clear zone in MRS agar which supplemented by CaCO3 0.2%. The identification results showed that the 14 isolates were Gram positive, basil form and coccus form, catalase negative and 13 isolates belong to homofermentative and one isolate belong to heterofermentative. Further identify was then performed on the growth at different temperature (10ºC, 37ºC and 45ºC), growth at different NaCl concentrations (4% and 6.5%) and growth at different pH (4.4 and 9.6) in three isolates suspected to have different characteristics. Further identify showed that all isolates can grow at temperature 10-45ºC, salt concentration 0-6.5% and acid pH but can’t grow in alkaline pH. Suspected of LAB isolates were belong to genus Lactobacillus and Pediococcus.
Keywords: Fermented palm sap, lactic acid bacteria, Lactobacillus, Pediococcus

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 118 (0024)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian - Teknologi Hasil Pertanian., 2018

Deskripsi Fisik

x, 67 hlm.: ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 118 (0024)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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