Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Cakrawala Pendidikan dan Biologi (jucapenbi)
Mayla Fasha Azla
Unknown Affiliation
Education Other

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

Found 1 Documents
Search

 1 
Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi Mayla Fasha Azla; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi Vol. 2 No. 3 (2025): September: Jurnal Cakrawala Pendidikan dan Biologi
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/jucapenbi.v2i3.579

Abstract

Pekasam fermentation is still carried out traditionally using spontaneous fermentation. Traditional fermentation products have weaknesses such as inconsistent product quality, excessive microbial growth that is difficult to control, and a low initial LAB population that causes spoilage bacteria to grow rapidly before LAB growth. These weaknesses need to be addressed to produce pekasam with good and uniform quality. One way to do this is by making pekasam on a laboratory scale by adding a starter culture of lactic acid bacteria to the fermentation process (Caterina et.al, 2025). Pekasam is made through a spontaneous fermentation process or with the help of starter cultures, namely microorganisms such as lactic acid bacteria (LAB). In traditional production, fermentation occurs naturally due to microorganisms already present in the raw materials. However, spontaneous fermentation often results in less uniform quality due to uncontrolled microbial growth and a low initial LAB population, allowing spoilage microbes to grow first.
Co-Authors Ardi Mustakim