ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) PADA FERMENTASI BUAH DURIAN (Jruek Drien)

Yulia Sari Ismail (Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Syiah Kuala, Aceh, Indonesia)
Cut Aja Laila (Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Syiah Kuala, Aceh, Indonesia)
Iqbar Iqbar (Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Syiah Kuala, Aceh, Indonesia)
Zulia Ananda (Departemen Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Syiah Kuala, Aceh, Indonesia)

Jurnal Bioleuser
Vol. 9 No. 1: April 2025

The process of making durian fermentation in Indonesia has many variations, including the addition of salt and turmeric with a shelf life of 3-5 days. These different processing methods can affect the growth, type, amount and production of lactic acid from LAB bacteria. This study aims to determine the type of LAB in durian fermentation added with salt, turmeric and a combination of both. Isolation was done aseptically using MRS media and incubated at 370C for 48 hours. Furthermore, identification was carried out, namely morphological observations and biochemical tests. Based on the test results, one type of LAB isolate was obtained, namely Lactobacillus casei.