Abstract. Melia S, Juliyarsi I, Kurnia YF, Pratama YE, Pratama DR. 2020. The quality of fermented goat milk produced by Pediococcus acidilactici BK01 on refrigerator temperature. Biodiversitas 21: 4591-4596. This research aimed to determine the quality of chemical and microbiological milk of goats fermented with Pediococcus acidilactici BK01 with the storage time on refrigerator temperature. The method used is the experimental method of Completely Randomized Design with five times the treatment of goat milk fermentation at the refrigerator temperature is over 0, 7, 14, 21, and 28 days with four repetitions. The results showed long-lasting storage of real effect (P < 0.05) on water content, pH, titratable acid, total lactic acid bacteria, and total plate count, but no noticeable effect (P > 0.05) on the protein levels and milk fat fermentation during the resulting storage. The value of moisture content during storage ranges between 85.88-84.92%, pH 4.48-4.28 , 3.69-3.49% fat content, 3.53-3.58% protein content, as well as the count of titratable acid ranging from 1.52-1.73%. The whole colonies of lactic acid bacteria reached between 9.106 log CFU/mL to 10.376 log CFU/mL, and the total plate count (TPC) value during storage experienced an increase from 2.653 log CFU/mL to 4.012 log CFU/mL. Based on the results of the study can be concluded that the milk of goat fermentation with P. acidilactici BK01 can maintain quality until the retention period of 28 days with the viability of lactic acid bacteria that meet the category as probiotics and still liked by the consumer.

Abstract. Melia S, Purwati E, Kurnia Y. F, Pratama D. R. 2019. Antimicrobial potential of Pediococcus acidilactici from Bekasam, fermentation of sepat rawa fish (Tricopodus trichopterus) from Banyuasin, South Sumatra, Indonesia. Biodiversitas 20: 3532-3538. This study aimed to determine the antimicrobial potential of lactic acid bacteria isolated from bekasam. Bekasam is a result of sepat rawa fermentation from Banyuasin District, South Sumatra, Indonesia. The results showed that the morphological and biochemical properties of lactic acid bacteria were Gram-positive and cocci, negative catalase and included in homofermentative groups. The biggest antimicrobial activity was shown by bekasam isolate to Escherichia coli O157: H7 (21.26 mm), followed by Staphylococcus aureus ATCC25923 (18.23 mm) and Listeria monocytogenes CFSAN004330 (5.10 mm), while diameter barriers for crude bacteriocin supernatant isolates lactic acid bacteria to Escherichia coli O157: H7, Staphylococcus aureus ATCC25923 were 14.99 mm, 17.69 mm, and Listeria monocytogenes CFSAN004330 had no antimicrobial activity at neutral pH. The results of molecular identification with 16S rRNA showed that lactic acid bacteria isolated from bekasam isolate have similarity with Pediococcus acidilactici strain PB22 that has antimicrobial potential against pathogenic bacteria and potential as bio preservatives.

Frozen yoghurt is a food that has the potential to increase immunity in preventing Covid-19, which is known as a functional food. These functional foods contain nutritional components for the body, such as probiotics with the addition of active substances from fruit. The purpose of this study was to analyze the potential of frozen yoghurt and the effect of adding Fruits Tamarillo to increase immunity, seen from the test variables including pH value, TTA (Total Titrable Acid), water content, fat content, protein content, total lactic acid bacterial colonies, and antioxidant activity. The method used was a 3 x 3 factorial randomized block design experimental method with three replications. The treatment was the addition of the percentage of frozen yoghurt starter concentrations A1 (3%), A2 (5%), A3 (7%) and Fruits Tamarillo B1 (0%), B2 (5%), B3 (10%) concentrations. The results of this study obtained the best results with the addition of a 5% starter, and addition of 5% Fruits Tamarillo, namely a pH value of 4.66, Total Titratable Acidity (TTA) 0.67, total lactic acid bacteria colonies 95.7 x 108 CFU / mL, and 44.25% antioxidant activity.

One of the lactic acid bacteria that has the potential to produce crude bacteriocin is Pediococcus acidilactici BK01, which is the result of lactic acid bacteria isolated from Bekasam. Crude Bacteriocin Pediococcus acidilactici BK01 has a high-temperature resistance of 121°C, which is indicated by the antibacterial activity of E. coli O15: H7 and S.aureus ATCC25923 and has extensive pH stability against Escherechia coli O15: H7 and is sensitive to proteolytic enzymes. Crude Bacteriocin Pediococcus acidilactici BK01 still shows antibacterial activity during 30 days of storage at room, refrigerator, and freezer temperatures. So Crude Bacteriocin Pediococcus acidilactici BK01 can be recommended as a bio-preservative in processed food products involving the heating process.

Tujuan penelitian ini adalah menganalisis pengaruh penggunaan kombinasi 3 Bakteri Asam Laktat untuk starter yogurt dengan penggunaan bakteri Lactobacillus fermentum, Streptococcus termophillus dan Pediococcus acidilactici pada penambahan konsentrasi yang berbeda terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam Tertitrasi Yogurt. Inokulasi kultur bakteri asam laktat dalam pembuatan starter sebanyak 5% dari volume susu kemudian diinkubasi pada suhu 37 o C selama 16 jam dan dilanjutkan pembuatan Yogurt beserta perlakuan. Metode dalam penelitian ini ialah metode eksperimental dengan rancangan acak lengkap 3 perlakuan dan 6 ulangan. Perlakuannya adalah penambahan persentase konsentrasi Starter yogurt A1 (3%), A2 (5%), dan A3 (7%). Analisis data menggunakan analisis ragam apabila ada pengaruh maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan bahwa perbedaan penambahan persentase konsentrasi Starter yogurt berpengaruh (P<0,05) terhadap Total Bakteri Asam Laktat, Nilai pH, dan Total Asam Tertitrasi. Pada pengujian perlakuan perbedaan konsentrasi penggunaan starter terbaik terdapat pada konsentrasi 5% dengan hasil pengujian total koloni bakteri asam laktat 78,83 x 10 8 cfu/ml, nilai pH 4,68 dan Total Asam Tertitrasi 0,750.