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Anita Costanci Christine Tengker
Universitas Negeri Manado
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Journal : soscied

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SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
Co-Authors . Fredrik Alfrets Makadada Andini Maurent Dwiyanti Arlini Wulandari Nender Augustinus Robin Butarbutar Britney Meissy Pandoh Bukroanah Amir Makkau Christian Bertom Pajung Christny Ferdina Evie Rompas Danny Christian Posumah Dany Posumah Debby Jacqualine Jochebed Rayer Desire Atna Sridanty Rumondor Deviana Pratiwi Munthe Dina Munawaroh Dino Rahardiyan Djarang, Rievo H Ellen Bernadet Lomboan Elsi Elsi Emma M Moko Femmy Nurul Akbar Fenjte Langitan Fernando Andre Watung Ferni Margo Tumbel Freedrik Makadada Frensy Claudia Legi Fuad H. Sudasman Gabriela Tasya Paat Helen Joan Lawalata Hentje H. Umbunan Herry Maurits Sumampouw IRIANI SETYAWATI Jacklin Stella Salome Manoppo Jantje Ngangi Jonesius Eden Manopo Kolintama, Tahsya V. S. Kyrie Eleison Ruata Lady Grace Jane Giroth Livana Dethris Rawung Lucyana Leonita Pongoh Maiko Polandos Mamuaya, Tripena Maradesa, Sartika Marchelle Nhatanael Walangitan Margi Worang Marsanda Tandiapa Marthy L S Taulu Meigita Esteria Kawulur Meity Nelltje Tanor Mercy Maggy Franky Rampengan Michellia Pamela Sanggor Mokosuli Yermia Samuel Mukuan, Randi Nancy Sylvia Bawiling Natalina Zalukhu Nivensia Geby Maramis Nonny Manampiring Orbanus Naharia Pai'pin, Rati Yani Patricia Mardiana Silangen Pelealu, Irna W. Posumah, Danny Prycilia Pingkan Mamuaja Rampengan, Mercy Maggy Franky Revanda Stevanie Hasani Revolson Mege Rievo Handry Djarang Rotty, Viktory Nicodemus Joufree Rudi Alexander Repi Runtunuwu, Yudistira Deyvan Sakul, Ernest Hanny Sakul, Zefanya Escriva Rafael Sianturi, Novita Angraini Stanny Sicilia Rawung Sudirham, Sudirham Tesalonika J Dien Theo W. E Mautang Tiersa Reinie Undap Vera Diane Tombokan Verawati I Y Roring Wiesye Nangoy Willem, Alfiani Yuliana Sattu Yulianus Rompah Matana