Potensi Limbah Cair Industri Tapioka sebagai Media Pertumbuhan Starter Bakteri Asam Laktat Pediococcus pentosaceus E.1222

Wulan, Rahayu; Meryandini, Anja; Sunarti, Titi Candra

doi:10.29244/jsdh.3.1.27-33

Cited by 4 publications

(4 citation statements)

References 10 publications

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“…Mc Farland standard solution 0.5 is equivalent to a bacterial density of 1x107 cells/mL -1x108 cells/mL [19]. The number of bacteria inoculated was 1% (0.1 mL) [20]. Bacterial inoculum was also inoculated into MRSB media as a positive control.…”

Section: Inoculation Of Bacteria Into the Mediamentioning

confidence: 99%

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Kusmiyati,

Massora,

Wicaksono

2022

El–Hayah

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Cheese processing industry throws a lot of whey into the environment that cause pollution. Whey cheese is known to contain lots of organic matter and lactose which is the main energy source for the Lactobacillus genus. This study aims to determine the effect of using cheese whey media on bacterial cell count, total lactic acid, and total sugar in the Lactobacillus casei group consisting of Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus bacteria. The method used in this study was bacterial culture rejuvenated and propagated on MRSB media for 24 hours. As much as 1% of bacterial culture was inoculated into cheese whey medium and incubated at 37 C for 24 hours. Furthermore, observations were made on the number of bacterial cells, total lactic acid, and total sugar in the L. casei group. The results showed that L. paracasei had the highest number of cells (4.862 CFU/ml), total lactic acid (0.264 mg/ml), and total sugar (93.805 mg/ml) and was not significantly different from L. casei and L. rhamnosus. The cheese whey medium was not significantly different from the positive control (MRSB), however, there was a difference in the growth ability of each isolate on the positive control medium. Based on the research, it was shown that cheese whey media could be used as an alternative medium for the growth of the L. casei group.

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Section: Inoculation Of Bacteria Into the Mediamentioning

confidence: 99%

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Kusmiyati,

Massora,

Wicaksono

2022

El–Hayah

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“…Kunci dari formulasi media pertumbuhan BAL adalah di komposisi nutrisi yang dibutuhkan (Hayek et al, 2019). Bahan alam yang digunakan sebagai media dapat bersumber dari kulit pisang (Esivan et al, 2016), whey tahu (Nurlaela et al, 2016), limbah cair tapioka (Wulan et al, 2017), sorgum (Byakika et al, 2020), dan lain-lain. Selain bahan tersebut, kulit singkong juga berpotensi sebagai bahan media alternatif BAL.…”

Section: Pendahuluanunclassified

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

Wachid

Nurinbaity

Harini

et al. 2021

jtip

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De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaricus to represent LAB analyzed for growth. The research aims to formulate alternative media from the waste of cassava peels, banana peels, and tofu whey; determine the best formulation based on the growth parameters of L. bulgaricus; apply the L. bulgaricus in soygurt making and analyze the quality of the resulting yogurt. The results showed the composition of cassava peel: banana peel (75:25 w/w) with the addition of urea 1.5% as the best formu-lation. This formula yields a total LAB of 8.6x106 CFU/mL. The total LAB in the alternative medium was higher than that in MRS control at 1.7x106 CFU/mL. Soygurt produced from LAB as a result of growth from the best media [cassava peel+banana peel (75:25) with the addition of 1.5% urea] resulted in a fat content of 0.9%, total titrated acid 0.6%, protein 8.1 %, pH 4.7, viscosity 14.2 dPas, total dissolved solids 9.7°Brix, brightness (L) 64.3, and yellow-blue (b +) 10.1. These fat content, total titrated acid, and protein are in accordance with SNI for yogurt 2981: 2009.

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“…(Nail et al, 2020), serta sebagai media pertumbuhan bakteri Lactobacillus sp (Farees et al, 2017). Limbah whey tahu dapat digunakan sebagai media pertumbuhan BAL seperti Lactobacillus plantarum (Ounis et al, 2008), Lactobacillus brevis (Praharyawan, 2020), Lactobacillus fermentum (Faridah et al, 2017), Pediococcus pentosaceus (Wulan et al, 2017, Nurlaela et al, 2017.…”

Section: Pendahuluanunclassified

KOMPOSISI NUTRISI MEDIA ALTERNATIF DARI KULIT SINGKONG, KULIT PISANG, DAN WHEY TAHU SERTA POLA PERTUMBUHAN BAKTERI Lactobacillus bulgaricus

Wahyudi¹,

Wachid²,

Erykawati³

2021

Jurnal Sains dan Teknologi Pangan

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Bakteri asam laktat (BAL) merupakan mikroorganisme yang biasa digunakan pada proses pengolahan pangan. Salah satu jenis BAL, yaitu Lactobacillus bulgaricus biasa ditumbuhkan pada media selektif MRS de Man Rogose and Sharpe (MRS). Media MRS memiliki harga yang relatif mahal sehingga dibutuhkan media alternatif dari bahan alam. Penelitian dilakukan secara deskriptif untuk mengetahui komposisi unsur karbon (C), fosfor (P), nitrogen (N), kalium (K) dari media alternatif dari kulit singkong, kulit pisang, dan whey serta menguji pola pertumbuhan BAL dengan kontrol media MRS. Media alternatif dibuat dari komposisi limbah kulit singkong (75%), kulit pisang (25%), dan penambahan urea 1,5%. Analisis komposisi C-organik menggunakan metode tanur, komposisi P dan K menggunakan spektrofotometri, dan komposisi N menggunakan metode Kjedahl. Pengujian pola pertumbuhan Lactobacillus bulgaricus dilakukan dengan metode OD (Optical Density) spektrofotometri pada 0, 2, 4, 6, 8, 10, 12, dan 24 jam. Kepadatan sel awal adalah 1,7 × 106. Hasil penelitian menunjukkan media alternatif dengan formulasi komposisi kulit singkong dan kulit pisang (75:25) serta penambahan urea 1,5% terbukti baik digunakan untuk pertumbuhan Lactobacillus bulgaricus. Hasil uji komposisi media menunjukkan kandungan C sebesar 49,98%, kandungan N sebesar 2,16%, kandungan P sebesar 0,21%, dan kandungan K sebesar 0,01%. Hasil penelitian pertumbuhan L.bulgaricus pada media menunjukkan fasa lag pada jam ke-0 sampai jam ke-2, sedangkan fasa eksponensial pada jam ke-2 sampai jam ke-12, fasa stasioner pada jam ke-12 sampai jam ke-24. Hasil TPC menunjukkan pertumbuhan dari jam ke-0 sebanyak 8,1 . 107 menjadi 7,2 x 108 pada media alternatif (Kenaikan pertumbuhan 6,4.108 CFU/mL). Sedangkan pada media kontrol MRS sebanyak 9,2 × 107 menjadi 6,2 x 108 pada jam ke-0 dan jam ke-24 (Kenaikan pertumbuhan 5,3.108 CFU/mL. Hasil penelitian membuktikan media alternatif dengan formulasi komposisi kulit singkong dan kulit pisang (75:25) serta penambahan urea 1,5% terbukti baik digunakan untuk pertumbuhan Lactobacillus bulgaricus, serta dapat digunakan sebagai alternatif pengganti media selektif MRS.

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Potensi Limbah Cair Industri Tapioka sebagai Media Pertumbuhan Starter Bakteri Asam Laktat Pediococcus pentosaceus E.1222

Cited by 4 publications

References 10 publications

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

KOMPOSISI NUTRISI MEDIA ALTERNATIF DARI KULIT SINGKONG, KULIT PISANG, DAN WHEY TAHU SERTA POLA PERTUMBUHAN BAKTERI Lactobacillus bulgaricus

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