IDENTIFIKASI MORFOLOGI BAKTERI ASAM LAKTAT PADA NIRA SEGAR LONTAR  (Borassus flabellifer Linn)

Bulu, Surenshy; Ledo, Mellisa E.S; Rupidara, Anggreini D.N.

doi:10.34312/jebj.v1i2.2518

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…Helda dan Sabuna [6] menyatakan bahwa nira yang baru disadap selama penyimpanan akan mengalami fermentasi secara alami oleh mikroba. Mikroba yang terdapat dalam nira lontar fermetasi tersebut adalah bakteri asam laktat baik gram positif maupun negatif [7,8]. Nira lontar adalah media yang baik untuk perkembangan mikroorganisme fermentasi karena mengandung sukrosa 10-11% [6].…”

Section: Pendahuluanunclassified

Kandungan nutrien, fraksi serat dan nutrient value fermentasi jerami kacang tanah (Arachys hypogaea) pada level nira lontar (Borassus flabellifer) yang berbeda

Wea¹,

Mangngi²,

Bay³

et al. 2022

Livest. Anim. Res.

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Jerami kacang tanah ketersediannya melimpah dan masih memiliki kandungan nutrien yang dibutuhkan ternak namun kandungan serat kasarnya tinggi. Oleh karena itu, perlu diolah menggunakan teknologi fermentasi menggunakan nira lontar. Tujuan penelitian adalah mengkaji kandungan nutrien, fraksi serat dan nutrient value (DMI, DMD, dan RFV) fermentasi jerami kulit kacang tanah pada level nira lontar yang berbeda. Metode: Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 6 ulangan, yakni: JKT0 = Jerami kacang tanah tanpa nira lontar, JKT5 = Jerami kacang tanah + 5% nira lontar, JKT10 = Jerami kacang tanah + 10% nira lontar, JKT15 = Jerami kacang tanah + 15% nira lontar, dan fermentasi dilakukan selama 21 hari. Parameter yang diamati adalah kandungan nutrien, fraksi serat dan nutrient value. Analisis menggunakan sidik ragam satu arah dan uji lanjut Duncan Multiple Range Test (DMRT). Hasil: Peningkatan penggunaan nira lontar hingga 15% dalam fermentasi jerami padi menyebabkan penurunan 15,59% bahan kering, peningkatan 7,33% bahan ekstrak tanpa nitrogen (BETN), penurunan 19,67% abu, peningkatan hingga 6,13% NDF, penurunan 6,99% ADF, penurunan 7,57% selulosa, peningkatan 45,45% hemiselulosa, peningkatan nutrient value (DMI, DMD, dan RFV), namun tidak memberikan efek terhadap protein kasar, serat kasar, lemak kasar dan lignin. serta penggunaan nira lontar 10% memberikan hasil yang optimal. Kesimpulan: Proses fermentasi menggunakan nira lontar berpengaruh terhadap kandungan bahan kering, BETN, abu, NDF, ADF, Hemiselulosa, selulosa, dan nutrient value (DMI, DMD, dan RFV), namun tidak berdampak terhadap kandungan protein kasar, serat kasar, lemak kasar, dan lignin serta level nira terbaik adalah 10%.

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Section: Pendahuluanunclassified

Kandungan nutrien, fraksi serat dan nutrient value fermentasi jerami kacang tanah (Arachys hypogaea) pada level nira lontar (Borassus flabellifer) yang berbeda

Wea¹,

Mangngi²,

Bay³

et al. 2022

Livest. Anim. Res.

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“…Selain penggunaan asap cair, penggunaan nira lontar sudah banyak digunakan sebagai pengawet alami (Hege dkk., (2013), Bora dkk., 2016. Surenshy et al, 2019.…”

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EFEKTIFITAS KONSENTRASI NIRA LONTAR DALAM ASAP CAIR TEMPURUNG KELAPA TERHADAP KADAR PROKSIMAT CAKALANG (Katsuwonus pelamis L.) ASAP

Bora

Gasong

2021

Partner

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This study aims to determine the effect of differences in the concentration of palm sap in coconut shell liquid smoke on proximate levels of skipjack flavor smoke. The study used an experimental method with four single treatments, namely the concentration of palm sap and liquid smoke from coconut shells. The parameters measured were proximate levels, which included: water content (%), texture, protein content and total colonies microbial. The results showed that: (1) The use of palm oil in liquid smoke of coconut shell significantly improved the quality of skipjack smoked during the storage period; (2) The concentration of lontar sap in liquid smoke has a significant effect on the organoleptic quality of skipjack during the storage period; (3) The concentration of palm sap of 25%+75% of coconut shell liquid smoke significantly improves the quality of the skipjack smoked which includes moisture content, texture, pH and protein content.

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Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

Prastujati

Hilmi

Khusna

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Fermentation technology has been used for decades for dairy and meat products. Several studies have shown an increase in the nutritional value of fermented meat and can increase its safety and shelf life. Bekamal is a traditional fermented meat product found in Banyuwangi Regency. Lactic acid bacteria is one of the natural microbiota of meat that is widely used as a fermentation agent to maintain quality and improve the product’s hygiene and sensory properties. This study aimed to indetify lactic acid bacteria (LAB) from traditional fermented meat products, namely bekamal. Bekamal tested is meat that has undergone a fermentation process for 7, 14 and 21 days, and each fermentation time consists of one sample to be isolated and identified the presence of lactic acid bacteria in it. The results showed that in bekamal, some lactic acid bacteria were indicated by Gram staining results, namely gram-positive and catalase-positive, and the results of the CO2 production test were classified as heterofermentative bacteria. This research concluded that in bekamal, lactic acid bacteria were indicated from Lactobacillus, Streptococcus and Leuconostoc genus.

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IDENTIFIKASI MORFOLOGI BAKTERI ASAM LAKTAT PADA NIRA SEGAR LONTAR (Borassus flabellifer Linn)

Cited by 3 publications

References 2 publications

Kandungan nutrien, fraksi serat dan nutrient value fermentasi jerami kacang tanah (Arachys hypogaea) pada level nira lontar (Borassus flabellifer) yang berbeda

Kandungan nutrien, fraksi serat dan nutrient value fermentasi jerami kacang tanah (Arachys hypogaea) pada level nira lontar (Borassus flabellifer) yang berbeda

EFEKTIFITAS KONSENTRASI NIRA LONTAR DALAM ASAP CAIR TEMPURUNG KELAPA TERHADAP KADAR PROKSIMAT CAKALANG (Katsuwonus pelamis L.) ASAP

Isolation and Identification of Lactic Acid Bacteria of Bekamal (Banyuwangi Traditional Fermented Meat)

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