ISOLASI DAN KARAKTERISASI GENUS BAKTERI ASAM LAKTAT DARI FERMENTASI DAGING BUAH PISANG KEPOK (Musa paradisiaca L.)

Authors

  • Aprilia Finanda Jurusan Biologi - Fakultas MIPA Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi Pontianak - Kalimantan Barat
  • Mukarlina Mukarlina Jurusan Biologi - Fakultas MIPA Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi Pontianak - Kalimantan Barat
  • Rahmawati Rahmawati Jurusan Biologi - Fakultas MIPA Universitas Tanjungpura Jl. Prof. Dr. H. Hadari Nawawi Pontianak - Kalimantan Barat

DOI:

https://doi.org/10.26418/protobiont.v10i2.53897

Keywords:

identification, Lactic Acid Bacteria (LAB), Lactobacillus, kepok bananas

Abstract

Lactic Acid Bacteria (LAB) are bacteria that are beneficial for the health of the body by improving the balance of intestinal microflora. Lactic acid bacteria can be isolated from fruits and vegetables, including kepok bananas (Musa paradisiaca  L.). Kepok bananas have a higher carbohydrate content than other bananas, which is 27%. This study aims to determine the characteristics of the genus of lactic acid bacteria isolated from fermented kepok bananas (Musa paradisiacal L.). Isolation technique was carried out by pouring method and using MRS Broth and MRS Agar selective media. Identification of lactic acid bacteria isolates macroscopically and microscopically with gram staining and biochemical tests. The results obtained were 5 (five) isolates of lactic acid bacteria, namely BALF1, BALF2, BALF3, BALF4, and BALF5 which had the same morphological and biochemical characters as members of the genus Lactobacillus.

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Published

2022-03-28

Issue

Vol. 10 No. 2 (2021)

Section

Articles

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