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All Journal Vegetalika Planta Tropika Bioeksperimen: Jurnal Penelitian Biologi Jurnal Pengabdian UntukMu NegeRI Jurnal Penelitian Kesehatan Suara Forikes Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Manuju : Malahayati Nursing Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Abdi Insani VIGOR: JURNAL ILMU PERTANIAN TROPIKA DAN SUBTROPIKA International Journal of Health Science and Technology JHeS (Journal of Health Studies) Jurnal Bioteknologi & Biosains Indonesia (JBBI)
Wiwit Probowati
Universitas Aisyiyah Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Jurnal Bioteknologi

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OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Khumaira, Annisa; Annaziha, Salma; Baihaqi, Muhammad Azizan Azmani; Anindita, Nosa Septiana; Bimantara, Arif; Probowati, Wiwit
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2024.3809

Abstract

Salak fruit is a tropical fruit spread across Southeast Asia and can potentially be a source of natural yeast by processing fruit yeast water. Salak fruit is known to be rich in carbohydrates, making it a potential natural habitat for microbial communities, especially yeast. This research aims to optimize the growth of yeast in the salak yeast water system by varying the sugar concentration treatment, the composition of the amount of fruit flesh, and the fermentation time, as well as identifying the yeast in the salak yeast water. The method used is to count the number of yeast colonies using the Total Plate Count method. The most optimal treatment results are then tested for pH, total sugar, alcohol, isolation and yeast identification. The research results showed that the composition of salak meat was 30%, adding 1% sugar, and fermentation for 6 days resulted in the most optimal growth of the microbial community with an amount of 3.1×10⁶ cfu/ml. The pH test showed a result of 3.01, the alcohol content, namely ethanol, was 0.066855%, no methanol was detected, the total sugar test result in the yeast water was 2.08%, and it was identified in the yeast water that there were Hanseniaspora opuntiae and Candida sorboxylosa. The results show that salak yeast water (Salacca edulis Reinw cv Pondoh) can be used as a yeast water product to ferment food.
Co-Authors Alifiani Hikmah Putranti Anandarianto, Annisa Shafa Andini, Nisa Aulia Annaziha, Salma Annisa Khumaira Arif Bimantara Astuti, Tri Dyah Aulia Ulfah Mu’awanah Baihaqi, Muhammad Azizan Azmani Batubara, Zalhan Abiyyu BUDI SETIADI DARYONO Dhiah Novalina Fuad Gandhi Torizal Gailea, Manda Aminah Ika Afifah Nugraheni Isnaini, Febriana Nur Maharani, Nova Santika Nabila, Tsania Taskia Nisa, Neny Fahrun Nosa Septiana Anindhita Nosa Septiana Anindita Pilar Rosatria Firyalunfah Pramesti, Indah Rais Sulistyo Widiyatmoko Rika, Rika Silvi Lailatul Mahfida Sunartiyah Sunartiyah Suryadi Suryadi Titin Aryani Tsania Taskia Nabila Wahyuni Wulansari Widiyatmoko, Rais Sulistyo Wijayanti, Suprihatin Zahra, Adiba Kanza Az