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MORFOLOGI DAN KARAKTERISASI PERTUMBUHAN BAKTERI ASAM LAKTAT (UM 1.3A) DARI PROSES FERMENTASI WIKAU MAOMBO UNTUK STUDI AWAL PRODUKSI ENZIM AMILASE

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 4 (2018)

DOI
10.33772/jstp.v2i4.3557
ISSN
2527-6271
Published
2018-02-18
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This research aimed to determine the characteristic (morphology and growth) of Lactic Acid Bacteria (LAB) isolates(UM1.3A). This study used the research design that consist of a characterization test (morphology and growth) LAB isolate(UM1.3A). The result showed that LAB had morphology characteristics of spherical colony, white milk and slippery surface.Growth characteristic indicated that the adaptation time of LAB (UM1.3A) was from 1st until the 14 hours, the logarithmic(growth) phase of 15th-22th hours, stationary phase of the 23st to the 26th hours and at the death phase of 25 hours. So it canbe concluded that the optimum time for enzyme-producing amylase from LAB (UM1.3A) was the 22Keywords: Enzyme, enzyme amylase, LAB, morphology, growth characteristic. ABSTRAK ndPenelitian ini bertujuan untuk menentukan karakteristik (morfologi dan pertumbuhan) Bakteri Asam Laktat (BAL) isolat(UM1.3A). Penelitian ini menggunakan desain penelitian yang terdiri dari uji karakterisasi (morfologi dan pertumbuhan) BALisolat (UM1.3A). Hasil penelitian menunjukkan bahwa karakteristik morfologi BAL berbentuk koloni bulat, warna putih susudan permukaan licin. Karakteristik pertumbuhan menunjukkan bahwa waktu adaptasi BAL (UM1.3A) yaitu dari jam ke-1sampai jam ke-14, fase logaritmik (pertumbuhan) pada jam ke-15 sampai ke-22, fase stasioner (tetap) pada jam ke-23sampai jam ke-26 dan fase kematian pada jam ke-25. Sehingga dapat disimpulkan bahwa waktu optimum untukmemproduksi enzim amilase dari BAL (UM1.3A) adalah jam ke-22. Kata kunci: Enzim, enzim amilase, BAL, morfologi, karakteristik pertumbuhan.

Collaboration network of the authors

40 authors · 119 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
RH Fitri FaradillaAffiliation unknown23
Muhammad Syukri SadimantaraUniversitas Halu Oleo22
Nur AsyikUniversitas Halu Oleo17
SRI REJEKIUniversitas Halu Oleo17
Hermanto HermantoUniversitas Halu Oleo15
LA KARIMUNAUniversitas Halu Oleo13
Abdu Rahman BacoAffiliation unknown9
Andi KhaeruniUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown8
Tamrin TamrinUniversitas Halu Oleo7
Djukrana WahabAffiliation unknown4
Mariani. LAffiliation unknown4
Andi WidyantiAffiliation unknown2
Sarinah SarinahAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Prima Endang SusilowatiAffiliation unknown2
R.H. Fitri FaradillaAffiliation unknown2
Mashuni MashuniAffiliation unknown2
ADAM MALIKUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">MORFOLOGI DAN KARAKTERISASI PERTUMBUHAN BAKTERI ASAM LAKTAT (UM 1.3A) DARI PROSES FERMENTASI WIKAU MAOMBO UNTUK STUDI AWAL PRODUKSI ENZIM  AMILASE</dc:title>
	<dc:creator>Dahlan, Andi</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  This research aimed to determine the characteristic (morphology and growth) of Lactic Acid Bacteria (LAB) isolates(UM1.3A). This  study used the research design that consist of a characterization test (morphology and growth) LAB isolate(UM1.3A). The result showed that LAB had morphology characteristics of spherical colony, white milk and slippery surface.Growth characteristic indicated that the adaptation time of LAB (UM1.3A) was from 1st until the 14 hours, the logarithmic(growth) phase of 15th-22th hours, stationary phase of the 23st to the 26th hours and at the death phase of 25 hours. So it canbe concluded that the optimum time for enzyme-producing amylase from LAB (UM1.3A) was the 22Keywords: Enzyme, enzyme amylase, LAB, morphology, growth characteristic. ABSTRAK ndPenelitian ini bertujuan untuk menentukan karakteristik (morfologi dan pertumbuhan) Bakteri Asam Laktat (BAL) isolat(UM1.3A). Penelitian ini menggunakan desain penelitian yang terdiri dari uji karakterisasi (morfologi dan pertumbuhan) BALisolat (UM1.3A). Hasil penelitian menunjukkan bahwa karakteristik morfologi BAL berbentuk koloni bulat, warna putih susudan permukaan licin. Karakteristik pertumbuhan menunjukkan bahwa waktu adaptasi BAL (UM1.3A) yaitu dari jam ke-1sampai jam ke-14, fase logaritmik (pertumbuhan) pada jam ke-15 sampai ke-22, fase stasioner (tetap) pada jam ke-23sampai jam ke-26 dan fase kematian pada jam ke-25. Sehingga dapat disimpulkan bahwa waktu optimum untukmemproduksi enzim amilase dari BAL (UM1.3A) adalah jam ke-22. Kata kunci: Enzim, enzim amilase, BAL, morfologi, karakteristik  pertumbuhan.  </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2018-02-18</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3557</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i4.3557</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 4 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i4</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3557/2697</dc:relation>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3557/2698</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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