EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR
The aims of making a starter lactic acid bacteria were to dominate the growth of lactic acid bacteria and inhibit the growth of other microbal during the fermentation of fresh cassava which were not sterilized. Wet starter can more easily adapt to the media thus accelerating the formation of acid du...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| author | , OKY KURNIAWATI , Prof. Dr. Ir. Sardjono, MS. |
| author_facet | , OKY KURNIAWATI , Prof. Dr. Ir. Sardjono, MS. |
| author_sort | , OKY KURNIAWATI |
| collection | UGM |
| description | The aims of making a starter lactic acid bacteria were to dominate the growth of lactic acid bacteria and inhibit the growth of other microbal during the fermentation of fresh cassava which were not sterilized. Wet starter can more easily adapt to the media thus accelerating the formation of acid during fermentation. The aims of this research were (1) Evaluate the growth of lactic acid bacteria in the preparation of Lactobacillus plantarum UA3 wet starter made with tapioca carrier (2) Evaluate the ability of Lactobacillus plantarum UA3 wet starter made with tapioca carrier on the acid production, lactic acid bacteria growth, and non acid producing microbial growth during mashed fresh cassava fermentation.
The research consist of three stages : the first was determination of harvesting Lactobacillus plantarum UA3, the second was the preparation of a wet starter, and the third was the application starter for fermenting mashed fresh cassava. Addition of water to the mashed cassava with a ratio ratio 1: 2 and starter added as 1%. Fermentation was carried out for 72 hours. Every 6 hours sample was taken for analyzed of pH, total acidity, lactic acid bacteria, total mikrobial, acid producing bacteria, and non acid producing mikrobial.
Cell for starter inoculation was harvested from MRS broth for 12 hours incubation, then mixed with tapioca and incubated. The number of lactic acid bacteria in the wet starter was 3,6 x 108 cfu/g. The results showed that starter can increase the total acid, dominate the growth of lactic acid bacteria and inhibit the growth of non acid producing microbial during mashed fresh cassava fermentation. The fermentation with starter had 0,78 % total acid, pH 3,4, 6,1 x 107 cfu/g lactic acid bacteria, 6,4 x 107 cfu/g total microbial, 6,1 x 107 cfu/g acid producing bacteria, and 3,3 x 106 cfu/g non acid producing microbial. |
| first_indexed | 2024-03-13T23:31:44Z |
| format | Thesis |
| id | oai:generic.eprints.org:131013 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:31:44Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1310132016-03-04T08:05:49Z https://repository.ugm.ac.id/131013/ EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR , OKY KURNIAWATI , Prof. Dr. Ir. Sardjono, MS. ETD The aims of making a starter lactic acid bacteria were to dominate the growth of lactic acid bacteria and inhibit the growth of other microbal during the fermentation of fresh cassava which were not sterilized. Wet starter can more easily adapt to the media thus accelerating the formation of acid during fermentation. The aims of this research were (1) Evaluate the growth of lactic acid bacteria in the preparation of Lactobacillus plantarum UA3 wet starter made with tapioca carrier (2) Evaluate the ability of Lactobacillus plantarum UA3 wet starter made with tapioca carrier on the acid production, lactic acid bacteria growth, and non acid producing microbial growth during mashed fresh cassava fermentation. The research consist of three stages : the first was determination of harvesting Lactobacillus plantarum UA3, the second was the preparation of a wet starter, and the third was the application starter for fermenting mashed fresh cassava. Addition of water to the mashed cassava with a ratio ratio 1: 2 and starter added as 1%. Fermentation was carried out for 72 hours. Every 6 hours sample was taken for analyzed of pH, total acidity, lactic acid bacteria, total mikrobial, acid producing bacteria, and non acid producing mikrobial. Cell for starter inoculation was harvested from MRS broth for 12 hours incubation, then mixed with tapioca and incubated. The number of lactic acid bacteria in the wet starter was 3,6 x 108 cfu/g. The results showed that starter can increase the total acid, dominate the growth of lactic acid bacteria and inhibit the growth of non acid producing microbial during mashed fresh cassava fermentation. The fermentation with starter had 0,78 % total acid, pH 3,4, 6,1 x 107 cfu/g lactic acid bacteria, 6,4 x 107 cfu/g total microbial, 6,1 x 107 cfu/g acid producing bacteria, and 3,3 x 106 cfu/g non acid producing microbial. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , OKY KURNIAWATI and , Prof. Dr. Ir. Sardjono, MS. (2014) EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=71449 |
| spellingShingle | ETD , OKY KURNIAWATI , Prof. Dr. Ir. Sardjono, MS. EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR |
| title | EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR |
| title_full | EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR |
| title_fullStr | EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR |
| title_full_unstemmed | EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR |
| title_short | EVALUASI PENGGUNAAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 YANG DIBUAT DENGAN BAHAN PEMBAWA TAPIOKA UNTUK FERMENTASI HANCURAN KASAVA SEGAR |
| title_sort | evaluasi penggunaan starter basah bakteri lactobacillus plantarum ua3 yang dibuat dengan bahan pembawa tapioka untuk fermentasi hancuran kasava segar |
| topic | ETD |
| work_keys_str_mv | AT okykurniawati evaluasipenggunaanstarterbasahbakterilactobacillusplantarumua3yangdibuatdenganbahanpembawatapiokauntukfermentasihancurankasavasegar AT profdrirsardjonoms evaluasipenggunaanstarterbasahbakterilactobacillusplantarumua3yangdibuatdenganbahanpembawatapiokauntukfermentasihancurankasavasegar |