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All Journal Agrointek
Masdiana Chendrakasih Padaga
Food Technology, Universitas Ciputra, Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Comparative microbiological, chemical, and sensory traits of aron fermentation in Tengger and laboratory scales Oki Krisbianto; Andre Yusuf Trisna Putra; Masdiana Chendrakasih Padaga; Hari Minantyo
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.22236

Abstract

Aron, a traditional fermented food of the Tengger community, is made from white corn grown in Bromo and has received limited microbiological, chemical, and sensory research attention to date. The research objective was to compare microbiological, chemical, and sensory traits between in situ-produced aron on the slopes of Mount Bromo and ex situ-produced aron in a laboratory in Surabaya. A specific strain of lactic acid bacteria was isolated using de Man, Rogosa, and Sharpe (MRS) Agar from samples of sun-dried white corn. This strain was identified as Gram-positive cocci. In contrast, a different strain of Gram-positive bacilli was found in corn-soaking water, both in situ and in laboratory-fermented aron, on days 0, 7, and 16. Chemical analysis revealed no significant differences in protein, fat, and ash content between the two variables. However, laboratory-fermented aron exhibited higher moisture content. This discrepancy significantly influenced the hedonic texture data for aron, with in situ aron being perceived as drier and more mouth-soluble, while laboratory-fermented aron had a softer texture. Furthermore, the high microbial growth during the fermentation process resulted in aron with a distinct and relatively strong aroma that was less favored by the panelists. The difference in the fermentation location of white corn did not affect the types of lactic acid bacteria that thrived, the nutritional compound content, and the appearance of aron. The variation in the aroma of aron is believed to be primarily influenced by the number of bacteria rather than their specific strains.
Isolation and identification of bacteria in the process of making dry and wet gaplek Leonardus Patrick Harsono; Masdiana Chendrakasih Padaga; Oki Krisbianto; Erica Cresentia Kurniawan
AGROINTEK Vol 20, No 2 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i2.27766

Abstract

Gaplek is a staple food widely consumed in tropical regions of developing countries. As a source of carbohydrate food, cassava can be processed through industrial development with the dehydration process, with the product being Gaplek. Despite its importance, research on the microorganisms and bacteria involved in the gaplek production process remains limited. This study aims to analyze microorganisms' total plate and yeast mold counts and identify the bacteria involved in dry and wet gaplek production. The research involved enumeration, isolation, and identification stages. Enumeration assessed total plate and yeast mold counts on various media, followed by bacterial identification on PCA media. The results showed that dried gaplek (GD) had the highest plate count on PCA media, with the highest yeast mold count observed in the 0-hour soaked sample (GS0) on PDA media. Enumeration revealed total microorganism, lactic acid bacteria, and yeast mold counts in dried gaplek to be 4.5 x 108, 1.0 x 105, and 2.2 x 108 cfu/gram, respectively. In contrast, for wet gaplek, counts were 3.2 x 108, 2.5 x 108, and 7.1 x 108 cfu/gram, respectively. Bacterial identification involved Gram staining, catalase testing, and biochemical assays, revealing Staphylococcus, Serratia marcescens, and Leuconostoc mesenteroides as potential contributors to dried gaplek production. In contrast, Staphylococcus, Leuconostoc mesenteroides, and Pediococcus pentosaceus were implicated in wet gaplek production.
Co-Authors Andre Yusuf Trisna Putra Erica Cresentia Kurniawan Hari Minantyo Leonardus Patrick Harsono Oki Krisbianto