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All Journal Jurnal Gema Ngabdi Jurnal Sains dan Teknologi Pangan
Pono Suderajad
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Social Sciences

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Enumerasi, Isolasi, dan Karakterisasi Bakteri Asam Laktat dari Proses Fermentasi Makanan Tradisional Kabuto Pono Suderajad; Andi Dahlan; Willy Wijayanti; Baihaqi; Muhammad Rahmad Ramadhan; Andi Marlina Nur
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/a595jw66

Abstract

Kabuto merupakan makanan tradisional hasil fermentasi spontan ubi kayu tanpa penambahan starter. Penelitian ini bertujuan menentukan jumlah bakteri asam laktat (BAL), melakukan isolasi, serta karakterisasi BAL dari proses fermentasi kabuto. Enumerasi BAL dilakukan dengan metode tuang dan metode sebar pada media de Man, Rogosa and Sharpe Agar (MRSA), kemudian diinkubasi pada suhu 37 °C selama 48 jam. Koloni yang tumbuh diamati morfologinya, diuji pewarnaan Gram, serta aktivitas katalase. Hasil penelitian menunjukkan bahwa karakteristik fisik ubi kayu berubah sesuai lama fermentasi, dengan jumlah BAL tertinggi tercatat pada hari ke-2 sebesar 4,9 × 10⁵ CFU/g. Proses isolasi BAL pada media MRSA menghasilkan lima isolat, yaitu KB1.1, KB1.3, KB1.4, KB2.1, dan KB3.1, yang memiliki ciri Gram positif, katalase negatif, serta berbentuk batang dan bulat. Hasil ini menegaskan bahwa isolat BAL dari fermentasi kabuto menunjukkan karakteristik khas bakteri asam laktat pada umumnya..
Pelatihan Penerapan Inovasi Teknologi Bioflok dengan Sumber Karbon Sagu pada Kelompok Bahari Jaya Desa Soropia Pono Suderajad; Azis, Nurdiana; Yusuf, Sarini; Purwanto, Aldi
Jurnal Gema Ngabdi Vol. 7 No. 3 (2025): JURNAL GEMA NGABDI
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jgn.v7i3.615

Abstract

Biofloc technology, with its innovative carbon source derived from sago, has significant potential for supporting the growth of microorganisms that convert pond waste into natural food. Biofloc technology in shrimp farming provides a solution for fishermen when fishing efforts are hampered by seasonal and environmental factors. This community service approach is participatory and applicable, as it is aimed at Bahari Jaya's partner community groups, who require hands-on practice. The results of the activity have shown that Bahari Jaya Group members have gained a better understanding of the basic concepts of biofloc technology and the function of carbon sources (particularly from sago) in the floc formation process by microorganisms. This has resulted in increased technical capacity and the utilization of local potential in fisheries cultivation through sago-based biofloc innovation.
Co-Authors andi Dahlan Andi Marlina Nur Purwanto, Aldi Ramadhan, Muhammad Rahmad Sarini Yusuf Willy Wijayanti