Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia
Raden Ajie Syahbarie
Sekolah Pascasarjana, Fakultas Matematika dan Ilmu Pengetahuan Alam, IPB University, Kampus IPB Darmaga, Bogor 16680
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Komunitas Mikrob pada Hasil Fermentasi Nata De Coco Berdasarkan Marka Random Amplified Polymorphic DNA Raden Ajie Syahbarie; Antonius Suwanto; Aris Tri Wahyudi
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 4 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.4.620

Abstract

Traditional nata de coco fermentation often results in inconsistent nata thickness. From the producer's perspective, thin nata sheets are detrimental because most fermentation media will be wasted. The main cause of this condition may be that the microbial population in the starter culture is different in each batch. It is necessary to observe the cultured microbial community on various qualities of available thick and thin nata to design a better nata de coco starter culture. This study showed thick nata had more Komagataeibacter intermedius bacteria (pellicle forming) than thin nata. In traditional nata fermentation, K. intermedius always coexists with other microbes from the bacteria and yeast groups. Random Amplified Polymorphic DNA (RAPD) analysis indicated that the genetic diversity of bacteria was higher than that of the yeast group. Keywords: dendrogram of relationship, fermented food, microbial genetic diversity, nata de coco
Co-Authors Antonius Suwanto Aris Tri Wahyudi