Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit
Cayenne pepper (Capsicum frutescens L.) is a species of chili that is usually consumed daily and used by the food industry. Although cayenne pepper has important roles, it is often found rotting before it is reached by consumers. Postharvest handling that did not apply good handling practices can ca...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Yudharta Pasuruan
2020-03-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1881 |
| _version_ | 1811221687581016064 |
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| author | Yoga Aji Handoko Yulius Adi Kristiawan Yohanes Hendro Agus |
| author_facet | Yoga Aji Handoko Yulius Adi Kristiawan Yohanes Hendro Agus |
| author_sort | Yoga Aji Handoko |
| collection | DOAJ |
| description | Cayenne pepper (Capsicum frutescens L.) is a species of chili that is usually consumed daily and used by the food industry. Although cayenne pepper has important roles, it is often found rotting before it is reached by consumers. Postharvest handling that did not apply good handling practices can cause decomposition of cayenne peppers. This decayed can be caused by the activity of microorganisms, such as bacteria. This study aims to isolate and examine the biochemical properties of spoilage bacteria in cayenne pepper. The stages of the experiment involved: isolation and purification of the bacteria, observation of cell morphology and colonies, and biochemical examination. The results showed that bacterial isolates in cayenne pepper had rod-shaped cell characteristics, shiny colony surfaces, and jagged colony edges. Biochemical characteristics show that these bacteria have enzyme catalase activity, phosphatase enzyme activity, are able to produce carotenoid and lecithinase. However, these bacteria can not hydrolyze starch and pectin. These biochemistry characteristics were not identic with Xanthomonas campestris. Based on the assessment of lactose fermentation, indole, methyl red, and Voges-proskauer, these bacteria could not be identified as Erwinia carotovora. |
| first_indexed | 2024-04-12T08:03:49Z |
| format | Article |
| id | doaj.art-c8598a3e4119441480e10a430f201626 |
| institution | Directory Open Access Journal |
| issn | 2087-9679 2597-436X |
| language | Indonesian |
| last_indexed | 2024-04-12T08:03:49Z |
| publishDate | 2020-03-01 |
| publisher | Universitas Yudharta Pasuruan |
| record_format | Article |
| series | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| spelling | doaj.art-c8598a3e4119441480e10a430f2016262022-12-22T03:41:14ZindUniversitas Yudharta PasuruanTeknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian2087-96792597-436X2020-03-01111344110.35891/tp.v11i1.18811881Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawitYoga Aji Handoko0Yulius Adi Kristiawan1Yohanes Hendro Agus2Program Studi Agroteknologi, Fakultas Pertanian dan Bisnis, Universitas Kristen Satya WacanaProgram Studi Agroteknologi, Fakultas Pertanian dan Bisnis, Universitas Kristen Satya WacanaProgram Studi Agroteknologi, Fakultas Pertanian dan Bisnis, Universitas Kristen Satya WacanaCayenne pepper (Capsicum frutescens L.) is a species of chili that is usually consumed daily and used by the food industry. Although cayenne pepper has important roles, it is often found rotting before it is reached by consumers. Postharvest handling that did not apply good handling practices can cause decomposition of cayenne peppers. This decayed can be caused by the activity of microorganisms, such as bacteria. This study aims to isolate and examine the biochemical properties of spoilage bacteria in cayenne pepper. The stages of the experiment involved: isolation and purification of the bacteria, observation of cell morphology and colonies, and biochemical examination. The results showed that bacterial isolates in cayenne pepper had rod-shaped cell characteristics, shiny colony surfaces, and jagged colony edges. Biochemical characteristics show that these bacteria have enzyme catalase activity, phosphatase enzyme activity, are able to produce carotenoid and lecithinase. However, these bacteria can not hydrolyze starch and pectin. These biochemistry characteristics were not identic with Xanthomonas campestris. Based on the assessment of lactose fermentation, indole, methyl red, and Voges-proskauer, these bacteria could not be identified as Erwinia carotovora.https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1881biochemistrycayenne peppercharacterizationisolationspoilage bacteria |
| spellingShingle | Yoga Aji Handoko Yulius Adi Kristiawan Yohanes Hendro Agus Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian biochemistry cayenne pepper characterization isolation spoilage bacteria |
| title | Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit |
| title_full | Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit |
| title_fullStr | Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit |
| title_full_unstemmed | Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit |
| title_short | Isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit |
| title_sort | isolasi dan karakterisasi biokimia bakteri pembusuk buah cabai rawit |
| topic | biochemistry cayenne pepper characterization isolation spoilage bacteria |
| url | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/1881 |
| work_keys_str_mv | AT yogaajihandoko isolasidankarakterisasibiokimiabakteripembusukbuahcabairawit AT yuliusadikristiawan isolasidankarakterisasibiokimiabakteripembusukbuahcabairawit AT yohaneshendroagus isolasidankarakterisasibiokimiabakteripembusukbuahcabairawit |