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Hasanuddin Hasanuddin
Fakultas Pertanian Universitas Bengkulu
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BAKTERI BERBENTUK BATANG PADA PEKASAM DURIAN (Duri zibhetinus L.) Hasanuddin Hasanuddin
Jurnal Floratek Vol 11, No 2 (2016): Oktober 2016
Publisher : Program Studi Agroteknologi, Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

Fermented durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus L) with or without salt by wild bacteria. Fermented durian is found not only in Indonesia  as long as Sumatera island with the different names, but also in Malaysia. The sources data in this study was laboratory analysis. Productions center of fermented durian, traditional markets were sampled for the experiment. Sampels were collected every week in a month. Samples were analyzed microbiologically to determine and identify bacteria in fermented durian. There were two species of bacillus bacteria involved in fermented durian namely  Lactobacillus plantarum and Lactobacillus curvatus. The specieses were  included in lactic acid bacteria.Lactic acid (C2H5COOH) is the organic acid that  can serve as a food preservation. The group of bacteria which can produce lactic acid in their fermentation process known as Lactic Acid Bacteria (LAB). A fundamental biochemical change of fermentation is that an acidic environment is created. Many harmful organisms cannot exist in acidic solution so the fermentation productions are save to eat. 
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