Kandungan Total Fungi Serta Jenis Kapang dan Khamir pada Limbah Pabrik Pakan yang Difermentasi dengan Berbagai Aras Starter ‘Starfung’

Dewi, Arinda Kusuma; Utama, Cahya Setya; Mukodiningsih, Sri

doi:10.17969/agripet.v14i2.1874

Cited by 6 publications

(7 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…During the fermentation, changes in the growing of microorganism groups include yeast, molds, and LAB (Koesoemawardani et al, 2019a). This is in line with research conducted by Dewi et al (2014) which states that mold can grow in acidic conditions. Temperature can affect mold growth.…”

Section: Total Moldsupporting

confidence: 92%

“…Fermentation time is a variable related to the microbial growth phase during the fermentation process so that it will affect the fermentation results. Several previous studies have shown that the duration of fermentation affects the physical, chemical, microbiological and sensory characteristics (Andarti & Wardani, 2015;Dewi et al, 2014;Moede et al, 2017;Mulyani et al, 2021;Pratomo et al, 2020;Suyatno et al, 2015).…”

Section: Introductionmentioning

confidence: 98%

See 1 more Smart Citation

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation

Koesoemawardani

Nabila²,

Rizal³

et al. 2023

JTEP-L

View full text Add to dashboard Cite

Joruk is a fermented fish product typical from East Ogan Komering Ulu, South Sumatra. This study aims to determine the chemical, microbiological, and sensory properties of the joruk during fermentation, as well as to get the right fermentation time for joruk production. Research was performed by preparing joruk using wader fish. Observations included pH, total lactic acid, water content, and total volatile base (TVB), total molds and yeasts, total microbes, and total lactic acid bacteria (LAB). Furthermore, the best treatment was observed for sensory properties and protein content. Results showed that during fermentation there was a decrease in the pH value, total mold, total microbes, and water content, while the total amount of lactic acid, LAB, and TVB increased. The best treatment was obtained on joruk stored on the 10th day of fermentation with a pH value of 6.33, total lactic acid 9.48%, water content 67.74%, TVB 93.88%, and total LAB, total mold/yeast, and total microbes was respectively 10.46, 7.21, and 12,13 log CFU/g. Sensory properties for raw joruk was brown with 6.2 scale, fishy (6.4), and intact appearance (5.1). Sensory properties for cooked joruk was brown (4.2), fishy (6.7), salty taste (3.1), sour taste (8.4), and incomplete appearance (2.8).Keywords: Characteristic, joruk, wader fish, protein, TVB

show abstract

Section: Total Moldsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 98%

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation

Koesoemawardani

Nabila²,

Rizal³

et al. 2023

JTEP-L

View full text Add to dashboard Cite

show abstract

“…until neutral. Dewi et al (2014) stated that acidity conditions affect the development of fungi, fungi can grow optimally in acidic conditions and have a fairly wide pH range between 2-8. Factors that affect the total fungus in the chicken litter are temperature, humidity, substrate, and acidity.…”

Section: Total Fungimentioning

confidence: 99%

pH, Total Bacteria and Total Fungi Litter Fermentation at Different Ripening Durations

Utama

Sulistiyanto

Barus

2021

Jurnal Sain Peternakan Indonesia

View full text Add to dashboard Cite

This study aims to examine the effect of fermentation time on pH levels, total bacteria and total fungi litter chicken fermented. The research method was carried out by collecting various chicken litters from 16 closed house cages in Semarang City, Demak Regency and Kendal Regency, then combined and fermented. The study used a completely randomized design in the direction of 4 treatments and 4 replications, the treatments were T0 = 0 week litter curing; T1 = 3 weeks litter curing; T2 = 6 weeks of litter curing; T3 = 9 weeks litter curing. The parameters observed were pH value, total bacteria and total litter fungi in broiler chickens. The results showed that there was a significant effect (P <0.05) between curing time on the pH value and the total litter bacteria in fermented broiler chickens. The longer the curing time, the pH value decreases, because the longer fermentation process produces more organic acids. The results of the calculation of total bacteria show that the best treatment is the T2 treatment with the number of bacteria as much as 8.12 x 107 log CFU / g. Meanwhile, the total fungus had no significant effect (P> 0.05) on all treatments. The conclusion of this research is the best chicken litter fermentation at 6 weeks duration of ripening. Produce a total of bacteria and fungi as much as 0.25 x 103 CFU/g and indicated that they were not pathogenic bacteria and fungi.

show abstract

“…has a grey color and it has mycelium (stolons) and hyphae that are not septate or insulated (coenocytic hyphae). These hyphae will form rhizoids that stick to the growth medium (substrate) and turn into dark color when the fungus was going old (Dewi et al, 2014). The fungus Rhizopus sp.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Rhizopus Sp. Growth Media for Biofoam Manufacture: Effect of Temperature and Substrate Composition

Rodhibilah

Safitri²,

Ningrum³

et al. 2022

JBAT

View full text Add to dashboard Cite

Biofoam is a biodegradable material that can substitute the use of styrofoam. Biofoam can be produced from Rhizopus sp. mycelia. In the development of biofoam from fungal mycelia, mycelia act as a reinforcement or binder for the substrate (media) because mycelia grow and spread throughout the substrate. Therefore, optimization of the growth medium of Rhizopus sp. by varying the substrate composition and incubation temperature had been done in this research. The substrate consisted of sugarcane trash (particle size 20, 40, and 60 mesh), starch (soybean, sago, and rice), CaCO3, and distilled water. Rhizopus sp. inoculum that had been mixed with the substrate was incubated at certain temperatures (29 and 35°C) for 7 days. The FESEM-EDS analysis of starches showed that soybean has more nutrients than rice and sago starch. The optimum substrate for the mycelia growth of the Rhizopus sp. is TK 1, which consists of 20 mesh sugarcane trash, soybean flour, CaCO3, and distilled water with an incubation temperature of 29°C. That mycelia grew well and evenly distributed throughout the TK 1 substrate with an average length of ± 1.3 cm. The mycelia distribution throughout the media can also be seen by morphology analysis using Kayence digital microscope.The suitable substrate composition and incubation temperature can optimize the growth of Rhizopus sp. mycelia.

show abstract

Kandungan Total Fungi Serta Jenis Kapang dan Khamir pada Limbah Pabrik Pakan yang Difermentasi dengan Berbagai Aras Starter ‘Starfung’

Cited by 6 publications

References 1 publication

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation

Chemical, Microbiological and Sensory Characteristics of Wader Fish (Rasbora argyrotaenia) Joruk During Fermentation

pH, Total Bacteria and Total Fungi Litter Fermentation at Different Ripening Durations

Optimization of Rhizopus Sp. Growth Media for Biofoam Manufacture: Effect of Temperature and Substrate Composition

Contact Info

Product

Resources

About