Fase Pertumbuhan Isolat Bakteri Asam Laktat (BAL) Tempoyak Asal Jambi yang Disimpan Pada Suhu Kamar

Mardalena, Mardalena

doi:10.31186/jspi.id.11.1.58-66

Cited by 21 publications

(17 citation statements)

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“…Catalase test was carried out to identify microbes capability in producing catalase enzymes. Catalase enzyme is used to break down hydrogen peroxide formed during aerobic respiration that is toxic to bacteria to become non-toxic dihydrogen oxide and oxygen (Mardalena, 2016). Tp 12 and Tp 28 catalase tests showed negative results ( Figure 6) because isolates dripped with hydrogen peroxide did not produce any bubbles.…”

Section: Catalase Testmentioning

confidence: 99%

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Rahayu

Qurbaniah

2019

J Bio Bio Edu

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Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, nonendospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

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Section: Catalase Testmentioning

confidence: 99%

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Rahayu

Qurbaniah

2019

J Bio Bio Edu

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“…The stationary growth phase and the death phase occurred from the 48 hours to the 72 hours. This decrease was due to nutrients in the media and energy reserves starting to run out (Mardalena, 2016).…”

Section: Analysis Of Total Lactic Acid Bacteriamentioning

confidence: 99%

Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation

Viogenta

Kartinah

Khairunnisa

et al. 2021

Biota

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One of the fermented milk products, namely kefir, is increasingly popular because it has many health benefits. Peanut juice has a high enough protein content that it can be used as a substitute for animal milk. The purpose of this study was to determine the quality of peanut kefir with variations in the concentration of ragi tape inoculum and fermentation time. This research method used 3 variations in the concentration of tape yeast (1, 2 and 4%) and long fermentation time (24, 48 and 72 hours). The results showed that the highest total LAB was in 4% ragi tape inoculum with a fermentation time of 24 hours (4.4x108 cells/mL) and the lowest was in 4% tape yeast inoculum with a fermentation time of 72 hours (9.8x107 cells/mL) and total yeast between 1x104 cells/mL - 3x105 cells/mL) and alcohol produced <1%. Total acid obtained between 6% - 17.6%. The increase in total acid is proportional to the decrease in pH. The pH of the peanut kefir medium was between 3.44 - 4.12. Peanut kefir with tape yeast inoculum meets the standard requirements for fermented milk and can replace milk kefir.

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“…Pangan fermentasi di Indonesia sangat beragam, seperti tempoyak (Mardalena 2016) dadih (Afriani 2010), bekasam (Desniar et al 2011). Pangan fermentasi dari Kalimantan Barat yaitu cincalok memiliki komposisi yaitu udang rebon, dicampur gula dan garam dengan perbandingan tertentu serta disimpan dalam waktu yang tertentu.…”

Section: Pendahuluanunclassified

Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Pangan Fermentasi Cincalok Sebagai Penghasil Gamma-Aminobutyric Acid

Pribadhi¹,

Kusdiyantini²,

Ferniah³

2021

J Bioteknol Biosains Indones

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Isolation and Characterization of Lactic Acid Bacteria from Fermented Food Cincalok as Producer of Gamma-Aminobutyric Acid Cincalok is a fermented food originating from West Kalimantan. This study aimed to obtain lactic acid bacterial isolates (LAB) capable of producing gamma-aminobutyric acid (GABA), to characterize the LAB isolates obtained, and to obtain GABA by the Thin Layer Chromatography (TLC) method. Bacterial growth and GABA production was carried out by adding 5% MSG and without MSG, and measured spectrophotometrically. In this study, 4 LAB bacterial isolates were obtained which were coded CIN-1, CIN-2, CIN-3, and CIN-4. GABA identification of all the LAB isolates using TLC Silica Gel 60 F254 with butanol: acetic acid: distilled water (5: 3: 2) as eluent yielded Rf 0.61 and Rf MSG 0.38. The highest growth was achieved by isolate CIN-3 with an absorbance of 1.488 (at 48 hour) in non-MSG medium, while the addition of 5% MSG resulted in an absorbance of 1.631 (at 42 hour). GABA production was achieved by isolate CIN-3 with 5% MSG treatment with a concentration of 201.472 mM and without MSG with a concentration of 171.195 mM. Cincalok merupakan pangan fermentasi yang berasal dari Kalimantan Barat. Penelitian ini bertujuan untuk mendapatkan isolat bakteri asam laktat (BAL) yang mampu menghasilkan gamma-aminobutyric acid (GABA), melakukan karakterisasi isolat BAL yang diperoleh dan dapat diperoleh GABA dengan metode Kromatografi Lapis Tipis (KLT). Penumbuhan bakteri dan produksi GABA dilakukan dengan penambahan MSG 5% dan tanpa MSG, dan diukur menggunakan spektrofotometer. Dalam penelitian ini diperoleh 4 isolat bakteri BAL yang diberi kode CIN-1, CIN-2, CIN-3, dan CIN-4. Identifikasi GABA dari semua isolat BAL tersebut menggunakan KLT Silica Gel 60 F254 dengan eluen butanol: asam asetat: aquades (5: 3: 2), menghasilkan Rf 0,61 dan Rf MSG 0,38. Pertumbuhan tertinggi terjadi pada isolat CIN-3 non MSG dengan absorbansi 1,488 (jam ke-48), sedangkan dengan penambahan MSG 5% menghasilkan absorbansi 1,631 (jam ke-42). Produksi GABA dicapai isolat CIN-3 dengan perlakuan MSG 5% dengan konsentrasi 201.472 mM dan tanpa MSG dengan konsentrasi 171,195 mM.

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Fase Pertumbuhan Isolat Bakteri Asam Laktat (BAL) Tempoyak Asal Jambi yang Disimpan Pada Suhu Kamar

Cited by 21 publications

References 0 publications

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Quality of Peanut (Arachis hypogeae L.) Kefir with Variation in Ragi Starter Concentration and Long Fermentation

Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Pangan Fermentasi Cincalok Sebagai Penghasil Gamma-Aminobutyric Acid

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