Lovenia, Nia2023-05-042023-05-042023-01PerpustakaanElfitrahttps://repository.unri.ac.id/handle/123456789/10959Lactic acid bacteria (LAB) are bacteria that produce lactic acid as the main product of carbohydrate fermentation, which have a living habitat in meat, fruits, vegetables, fermented foods, one of which is Cangkuak Semaung (Pagium edule Reinw). This research was conducted to isolate and identify Cangkuak Semaung LAB as a probiotic and bioactive compound agent. The method used in this research is pour plate for isolation. Furthermore, macroscopic, microscopic, physiological and biochemical tests were carried out. The isolation results obtained 22 LAB isolates with macroscopic test results for white colony color, spherical shape, entire edge, and convex surface. Microscopic test of bacilli and Gram positive cell morphology. In the physiological and biochemical tests, the results were negative for catalase, positive salt resistance with turbid results, homofermentative carbohydrate fermentation, and temperature resistance tests of 15°C and 45°C for 17 isolates, while three isolates could not survive at both test temperatures, namely isolate S2, S8, and S12, one isolate only lives at 15℃, namely S3, and one isolate S21 only lives at 45℃, so LAB derived from Cangkuak Semaung food has grouped into the genus Lactobacillus.enlactic acid bacteriacangkuak semaungisolationArticle