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All Journal Pelita Eksakta MASALIQ: Jurnal Pendidikan dan Sains
Viona, Alda
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Religion Biochemistry, Genetics & Molecular Biology Chemistry Education Mathematics Physics Social Sciences Other

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Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Fermentasi Durian Montong (Durio zibethinus Murr.) Viona, Alda; Fevria, Resti; Irdawati, Irdawati; Putri, Dwi Hilda
MASALIQ Vol 4 No 1 (2024): JANUARI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v4i1.2636

Abstract

Lactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. Tempoyak is a processed durian fruit product made by anaerobic spontaneous fermentation for 3-7 days. The fermentation process that occurs in making tempoyak is lactic acid fermentation. Carbohydrates are broken down into glucose, then BAL will ferment the glucose to produce lactic acid (main product), ethanol and CO2 (by-product). The aim of this research was to isolate lactic acid bacteria (LAB) from fermented durian. This research method is descriptive. 8 BAL isolates were obtained and identified macroscopically and microscopically by gram staining method. Based on the research that has been done, colonies of gram-positive bacteria in the form of bacilli and coccus cells were obtained. Gram-positive bacteria have cell wall characteristics with thicker peptidoglycan so that color absorption from violet crystals absorbed in cells will survive.
Training by the PUPIK Team, FMIPA UNP Biology Laboratory, on Making Nata De Coco and Production Quality Testing During the Storage Process putri, dwi hilda; Advinda, Linda; Irdawati, Irdawati; Fevria, Resti; Chatri, Moralita; rahmi, elva; Ghiffari, Muhammad; Viona, Alda
Pelita Eksakta Vol 6 No 1 (2023): Pelita Eksakta Vol. 6 No. 1
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol6-iss1/252

Abstract

Nata de coco is one way to use coconut water waste that can no longer be used so that it can reduce environmental pollution. The quality of nata as a food and beverage product must be monitored. This article aims to analyze the shelf life of Nata de coco based on its shelf life. The work methods used include: 1) testing the durability of nata de coco at room temperature, and 2) testing the durability of nata de coco at cold temperatures or in the refrigerator. Organoleptic tests carried out included aroma, color, taste and texture. The results achieved show that nata de coco stored in the refrigerator can last four weeks, while those stored at room temperature can only last for one week
Co-Authors Dwi Hilda Putri Fevria, Resti Ghiffari, Muhammad Irdawati Irdawati Linda Advinda Moralita Chatri Rahmi, Elva