Isolasi dan Aktivitas Fermentasi Bakteri Asam Asetat pada Nira Nipah (Nypa fruticans)

Authors

  • Laili Fitri Yeni
  • Adi Hidayat
  • Reni Marlina

DOI:

https://doi.org/10.26418/jpmipa.v2i1.2173

Keywords:

isolasi, fermentasi, bakteri asam asetat

Abstract

Penelitian tentang isolasi dan aktivitas fermentasi bakteri asam asetat pada nira nipah (Nypa fruticans) bertujuan menentukan jenis dan karakterisasi dari bakteri asam asetat sampai tingkat genus. Isolasi dilakukan menggunakan media spesifik Pepton "“ Yeast ekstrak "“ Glukosa + Etanol untuk mengamati jenis bakteri yang berperan dalam aktivitas fermentasi. Identifikasi menggunakan metode standar dari Bergey"™s Manual Determinative of Bacteriology. Diperoleh 6 isolat bakteri asam asetat yang berperan dalam fermentasi nira nipah. isolat yang tumbuh tergolong genus Acetobacter.   Dari aktivitas bakteri dalam proses fermentasi nira nipah menjadi asam asetat, diketahui pH maksimal (derajat keasaman) cuka nipah adalah 2-3. Nilai kandungan asam yang dihasilkan dalam fermentasi 25 ml adalah sebesar 9,36%, dengan kandungan alkohol yang terbentuk sebanyak 24,8%.

References

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Published

2013-06-10

Issue

Vol. 2 No. 1 (2011): Januari 2011

Section

Articles

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