Growth Pattern of Microorganism Involved in Natural Fermentation of Beras Kencur Production

• Main Author: SATYA (NIM 10603079), HEALTHIAS
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/22403
• Institution: Institut Teknologi Bandung

Isolation, identification and observation on growth pattern of microorganisms involved in natural fermented beras kencur drink has been conducted. This natural fermentation involved 2 steps, fermentation stage 1 is rice and kencur that saturated for 12 hours and fermentation stage 2 is rice and kencur that saturated for 12 hour (fermentation stage 1) with addition of brown sugar and sugar cane which fermentated for 24 hours. Isolation was conducted for three times in every stage of fermentation with pour plate and fourway streak method using NA, PDA, and MRS medium. Microorganism isolates were found in three times isolation during natural fermentation, generally have same result. There are 8 isolates were found that predicted play an important roles in fermentation. The growth pattern from those isolates were made and then that were identified. Based on isolation, identification and observation of growth pattern result, it was known that there are 8 roled-isolates discovered in fermentation stage 1. The isolates are isolate VIII (Lactobacillus) that have a lactit dehidrogenase, protease and lipase activity with number of cell 1,53 x 106 sel/mL, isolate III (Acetobacter) that have a lipase and glukoamilase activity with number of cell 1,21 x 106 sel/mL, isolate XIII (Streptococcus) that have an amylase, lipase, protease and lactit dehidrogenase activity with number of cell 1,20 x 106 sel/mL, isolate XII (Bacillus2) that have an amylase activity with number of cell 9,2 x 105 sel/mL, isolate II (Bacillus1) that have an amylase, protease and lipase activity with number of cell 7,2 x 105 sel/mL, isolate XI (Leuconostoc) that have a lipase, protease and lactit dehidrogenase activity with number of cell 4,7 x 105 sel/mL, isolate I (Alcaligenes) that have an carbohydrate assimilation and starch hydrolysis enzyme activity with number of cell 4,5 x 105 sel/mL and isolate XVI (Corynebacterium) that have a protease, amylase and lactit dehidrogenase activity with number of cell 2,0 x 105 sel/mL. Referring to nutrition composition analysis, on fermentation stage 1, water level had decreased 0,39 %, protein level had decreased 2,90 %, fat level had decreased 5,60 %, starch level had decreased 4,58 % and carbohydrate level had increased 0,10 %. On the fermentation stage 2, isolates that play an important role are the same with the first fermentation with a different number of cell which are isolate VIII (Lactobacillus) with number of cell 1,75 x 108 sel/mL, isolate XI (Leuconostoc) with number of cell 9,8 x 107 sel/ml, isolate III (Acetobacter) with number of cell 1,21 x 106 sel/mL, isolate II (Bacillus 1) with number of cell 7,0 x 106 sel/mL, isolate I (Alcaligenes) with number of cell 1,1 x 106 sel/mL, isolate XII (Bacillus 2) with number of cell 3,3 x 105 sel/mL, and isolate XVI (Corynebacter) with number of cell 9,0 x 104 sel/mL. Referring to nutrition composition analysis, on fermentation stage 2, water level had decreased 4.32 %, protein level had decreased 40,32 %, fat level had decreased 39,63 %, starch level had decreased 17,66 % and carbohydrate level had increased 0,76 %.