Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Sere Kedele di Kabupaten Gianyar

Putu Ari Sandhi Wipradnyadewi; I Made Sugitha; Ida Bagus Wayan Gunam; Komang Ayu Nocianitri

doi:10.24843/itepa.2024.v13.i02.p11

Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Sere Kedele di Kabupaten Gianyar

Putu Ari Sandhi Wipradnyadewi Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
I Made Sugitha Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali
Ida Bagus Wayan Gunam rogram Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Universitas Udayana
Komang Ayu Nocianitri Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana Kampus Bukit Jimbaran, Badung-Bali

DOI: https://doi.org/10.24843/itepa.2024.v13.i02.p11

Abstract

Lactic acid bacteria (LAB) are found in many fermented food products. Sere kedele is a fermented soybean food produced by the people of Gianyar Regency. This study aims to isolate and characterize LAB on sere kedele in Gianyar Regency. Saturated sampling technique was used in sampling Sere Kedele in Gianyar Regency. The research results showed that there were 24 isolates that were purple in color and were LAB isolates in the form of cocci and bacilli.

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Published

2024-06-29

How to Cite

SANDHI WIPRADNYADEWI, Putu Ari et al. Isolasi dan Karakterisasi Bakteri Asam Laktat (BAL) pada Sere Kedele di Kabupaten Gianyar. Jurnal Ilmu dan Teknologi Pangan (ITEPA), [S.l.], v. 13, n. 2, p. 370-382, june 2024. ISSN 2527-8010. Available at: <https://ojs.unud.ac.id/index.php/itepa/article/view/117863>. Date accessed: 26 sep. 2024. doi: https://doi.org/10.24843/itepa.2024.v13.i02.p11.

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