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Sitoresmi Prabaningtyas
Universitas Negeri Malang
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Journal : bionature

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Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah Rizky, Mirza Yanuar; Fitri, Rizka Diah; Hastuti, Utami Sri; Prabaningtyas, Sitoresmi
bionature Vol 18, No 2 (2017): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.629 KB) | DOI: 10.35580/bionature.v18i2.6137

Abstract

Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have  different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.
Co-Authors , Rifqi Hilman Achmad Rodiansyah Aghits Laily Rizqiyah Agung Wibowo Agung Witjoro Ahmad Imam Nurdin Ainul Fitria Mahmuda Ainul Fitria Mahmudah Alfany Abied Maulana Satmaka Alif Rofiqotun Nurul Alimah Alifah Novitasari Annisa, Yuslinda Aridhowi, Dhiyauddin Balqis Balqis Betty Lukiati Dermawan Afandy Dhiyauddin Aridhowi Diah Ayu Eka Fitriana Dwi Listyorini Dyah Ayu Eka Fitriana Eka Fitria, Diah Ayu Eko Agus Suyono Eli Hendrik Sanjaya Endang Suarsini Fatchur Rachman Fatchur Rohman Fatchur Rohman Fika Cahya Lovely Fitri, Rizka Diah Fitria Maulita Frida Kunti Setiowati Hendra Susanto Herawati Susilo Ibrohim Iin Lailatul Khoirunnisa Indra Kurniawan Saputra Intan Nurnilam Sari Khaq, Rizki Amalia Nurul Kurniaty, Irna Kusmahardhika, Noviansyah Laurent Octaviana Linda Hapsari Mafluhah, Luluk Rofiatul Maghfiroh, Kalimatul Maknuna, Durrotul Mardiana Lelitawati Mastika Marisahani Ulfah Mastika Marisahani Ulfah Mimien Henie Irawati Mochammad Imron Awalludin Muhammad Andry Prio Utomo Muhammad Athoillah Murni Sapta Sari Mutsaqqofa, Amna Roisah Nadila Sekar Zahidah Nano Rizki Pratama Novida Pratiwi Nurul Andini Setiawan Parlan . Pitaloka, Karin Anindita Widya Retnosari, Rini Rina Tri Turani Saptawati Ringga Satria Putra Risqillah, Ulfa Risqillah, Ulfi Riza Farahdika Filmi Rizky, Mirza Yanuar Rohmawati, Uun Saptawati, Rina Tri Turani Sari, Intan Nurnilam Satmaka, Alfany Abied Maulana Siti Imroatul Maslikah Siti Nur Arifah Siti Salina Mustakim Siti Zubaidah Sri Rahayu Lestari Sugeng Handiyanto Susriati Mahanal Susriyati Mahanal Syafitri, Nur Laila Utami Sri Hastuti Yanis Kurnia Basitoh Yuslinda Anisa Yuslinda Annisa