COMPARISON OF LACTIC ACID BACTERIAL ISOLATES FROM VARIATIONS IN TIME FERMENTATION PROCESS OF CEMPEDAK SKIN
DOI:
https://doi.org/10.36387/jifi.v7i2.2077Kata Kunci:
Mandai, Traditional food, Fermentation, Lactic Acid Bacteria (LABAbstrak
Cempedak is a tropical native fruit from Indonesia and can be consumed by
fermenting the skin fruit using a salt solution. The results of the fermentation called
Mandai. Fermentation will be successful if there is a role of Lactic Acid Bacteria
(LAB). Therefore, this study was conducted to determine the content of LAB in
Mandai and isolates when fermented at different times. This study was carried out
by dilution and the Pour Plate method, identifications such as morphological
identification by gram staining and biochemical test by catalase t and TSIA test.
Identification of this study was the observation of clear zone around the bacteria
grown on MRSA media as a selective medium for LAB plus CaCO3. In this study, 5
samples of Mandai were used with different fermentation times. The results of the
LAB isolation study in Mandai showed that the longer the Mandai fermentation was
carried out, the more colonies there would be. While the LAB type was only found
in sample 5 which was fermented within 20 weeks. The results obtained were
following the characteristics of LAB, including gram-positive bacteria in the form
of bacilli or cocci, not having catalase enzyme, and being able to ferment
carbohydrates.
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