Isolation and Identification of Fungi Type From Juice of Cabbage Waste as Probiotic Agency

• Main Authors: Utama, Cahya Setya, Zuprizal, Zuprizal, Hanim, Chusnul, Wihandoyo, Wihandoyo
• Format: Article PeerReviewed
• Language: English
• Published: Faculty of Animal Science, Universitas Gadjah Mada, ISSTAP 2017 2017
• Subjects: Animal Breeding
• Online Access: https://repository.ugm.ac.id/273805/1/Proceedings%20ISTAP%202017%20-%20Isolation%20and%20Identification%20of%20Fungi.pdf; https://repository.ugm.ac.id/273805/
• Institution: Universitas Gadjah Mada

The aim of research is to identify type of fungi that isolated from fermented juice cabbage waste as a probiotic agent. The research design is descriptive research. The study began by isolating fungi from fermented juice cabbage waste with Saboroud Glucose Agar (SGA) media added by 0,1 g/liter tetracycline antibiotic to prevent growth of bacteria and incubated for 72 hours in an incubator at 37oC temperature. Purification of fungi colony is done by observing fungal colonies that grewth with different characteristics, isolated and re-inoculated repeatedly until the pure culture was obtained. Fungi identification is done by macroscopic morphology observed in each colony. Morphological observations of fungi include color observation, surface of colony, texture and the edge of the colony. Identification of fungi characteristics was based on identification book. Identification results obtained 2 types of fungis which are first the mold Rhizopus oryzae (R. oryzae) and second the yeast Saccharomyces cerevisae (S. cerevisae). According to growth characteristics, both of types of that fungis are resistant to acid with the pH range 2-5, then can be made as probiotic agent for poultry. Conclusion of study that this study obtained 2 types of fungis which are mold Rhizopus oryzae and yeast Saccharomyces cerevisae that potential as a probiotic agent. Keywords: waste cabbage, fungi, isolation, identification, probiotic