ISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI MAKANAN TRADISIONAL FERMENTASI IKAN PATIN (Pangasius hypophthalmus) PUDUONG ASAL KABUPATEN KUANTAN SINGINGI

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dc.contributor.authorPutri, Dwi Septiani
dc.contributor.supervisorSaryono, Saryono
dc.contributor.supervisorSy, Silvera Devi
dc.date.accessioned2023-10-20T08:03:42Z
dc.date.available2023-10-20T08:03:42Z
dc.date.issued2023-07
dc.description.abstractPuduong is a traditional fermented food from catfish originating from Kuantan Singingi Regency, which is almost extinct. Puduong is thought to contain LAB, which can act as a probiotic agent, which, when consumed, will have a good impact on the health of the body and produce metabolites that have the ability to inhibit the growth of harmful microorganisms in the body. This research aims to isolate and identify LAB from puduong. Isolation of LAB in this study was carried out using serial dilution 10-3 to 10-5 and inoculation using the spread plate method. Purification of LAB isolates was carried out by the 4-quadrant streak method. Morphological identification was carried out macroscopically and microscopically. Biochemical test through catalase test and carbohydrate fermentation test using four carbohydrates (d-glucose, fructose, lactose, sucrose). Physiological test through resistance tests to 6.5% NaCl salt levels and resistance test to temperatures of 15°C and 45°C. The results showed that 42 isolates of LAB had characteristics of the genus Lactobacillus spp., Lactococcus spp. and Streptococcus spp. which were Gram positive, coccus/bacil cell shape, catalase-negative, homofermentative. 23 LAB isolates obtained could survive on media that have a NaCl salt content of 6.5%, 31 LAB isolates could survive at 15°C and 45°C, 10 LAB isolates could only survive at 15°C and one other LAB isolate could only survive at 45°C.en_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Riauen_US
dc.identifier.citationPerpustakaanen_US
dc.identifier.otherElfitra
dc.identifier.urihttps://repository.unri.ac.id/handle/123456789/11184
dc.language.isoenen_US
dc.publisherElfitraen_US
dc.subjectpuduongen_US
dc.subjectlactic acid bacteriaen_US
dc.subjectisolationen_US
dc.subjectidentificationen_US
dc.titleISOLASI DAN IDENTIFIKASI BAKTERI ASAM LAKTAT (BAL) DARI MAKANAN TRADISIONAL FERMENTASI IKAN PATIN (Pangasius hypophthalmus) PUDUONG ASAL KABUPATEN KUANTAN SINGINGIen_US
dc.typeArticleen_US

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