Itepa : Jurnal Ilmu dan Teknologi Pangan
Vol 13 No 2 (2024): Jurnal ITEPA

Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Sere Kedele di Kabupaten Gianyar

Sandhi Wipradnyadewi, Putu Ari (Unknown)
Sugitha, I Made (Unknown)
Wayan Gunam, Ida Bagus (Unknown)
Nocianitri, Komang Ayu (Unknown)

Article Info

Publish Date
29 Jun 2024

Abstract

Lactic acid bacteria (LAB) are found in many fermented food products. Sere kedele is a fermented soybean food produced by the people of Gianyar Regency. This study aims to isolate and characterize LAB on sere kedele in Gianyar Regency. Saturated sampling technique was used in sampling Sere Kedele in Gianyar Regency. The research results showed that there were 24 isolates that were purple in color and were LAB isolates in the form of cocci and bacilli.

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Journal Info
Itepa : Jurnal Ilmu dan Teknologi Pangan
Website

Abbrev

itepa

Publisher

Universitas Udayana

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Description

Jurnal ITEPA adalah media publikasi ilmiah yang diterbitkan oleh Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana yang terbit 4 kali dalam setahun. Jurnal ITEPA memuat hasil penelitian dosen dan mahasiswa internal dari Program Studi Ilmu dan Teknologi ...