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PENGUJIAN SIFAT AMILOLITIK DAN PROTEOLITIK DARI ISOLAT BAKTERI ASAM LAKTAT (BAL) HASIL FERMENTASI AIR CUCIAN BERAS MERAH (Oryza nivara) KULTIVAR WAKAWONDU

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 5 (2018)

DOI
10.33772/jstp.v2i5.3736
ISSN
2527-6271
Published
2018-03-19
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT Brown rice (Oryza nivara) has high carbohydrate content. The high carbohydrate content is potential source of Lactic AcidBacteria (BAL). This research aimed to get LAB isolate and to determine the characteristic properties of amylolytic andproteolytic of LAB from fermentation of red rice washing water. This research used experimental design consisted ofcharacteristic properties test of amylolytic and proteolytic through clear zone measurement. Ten isolates of BAL have beenobtained by isolation from fermentation of red rice washing water. Characteristics properties of amylolytic and proteolytic ofBAL from fermentation of red rice washing water was obtained eight positive BAL isolates against starch hydrolysis test andseven positive BAL isolates on casein hydrolysis test. So it can be concluded that LAB from fermentation of red rice washingwater can produce enzyme amylase and protease with clear zone diameter of 3.15 mm and 3.30 mm, respectively. Keywords: Red rice, carbohydrates, LAB, amylolitic, proteolitic. ABSTRAK Beras merah (Oryza nivara) memiliki kandungan karbohidrat yang cukup tinggi. Kandungan karbohidrat yang cukup tinggi iniadalah potensial sebagai sumber bakteri asam laktat (BAL). Penelitian ini bertujuan untuk memperoleh isolat BAL danmenentukan karakteristik sifat amilolitik dan proteolitik BAL dari fermentasi air cucian beras merah. Penelitian inimenggunakan desain penelitian eksperimen yang terdiri dari uji karakteristik sifat amilolitik dan proteolitik melaluipengukuran zona beningnya. 10 isolat BAL telah diperoleh hasil isolasi dari fermentasi air cucian beras merah. Karakteristiksifat amilolitik dan proteolitik BAL asal fermentasi air cucian beras merah diperoleh 8 isolat BAL positif terhadap uji hidrolisispati dan 7 isolat BAL positif terhadap uji hidrolisis kasein. Sehingga dapat disimpulkan bahwa BAL hasil fermentasi air cucianberas merah dapat menghasilkan enzim amilase dan protease dengan diameter zona bening berturut-turut sebesar 3,15 mmdan 3,30 mm. Kata kunci: Beras merah, karbohidrat, BAL, amilolitik, proteolitik.

Collaboration network of the authors

40 authors · 150 co-authorship links · 2 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
  • State University of Semarang
  • Politeknik Pembangunan Pertanian Gowa
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Muhammad Syukri SadimantaraUniversitas Halu Oleo15
SRI REJEKIUniversitas Halu Oleo15
Ansharullah AnsharullahUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
Hermanto HermantoAffiliation unknown8
Asmar HasanUniversitas Halu Oleo6
Nur AsyikUniversitas Halu Oleo6
Asnani AsnaniAffiliation unknown6
La Ode Santiaji BandeUniversitas Halu Oleo5
Vit Neru SatrahUniversitas Halu Oleo5
Gusti Ayu Kade SutariatiUniversitas Halu Oleo5
ABDUL RAHMANUniversitas Halu Oleo5
Tamrin TamrinAffiliation unknown5
Sri KadarwatiState University of Semarang5
La KarimunaAffiliation unknown4
Rudi HartonoAffiliation unknown4
Sigit PriatmokoState University of Semarang4
TERRY PAKKIUniversitas Halu Oleo3
Muhammad TaufikUniversitas Halu Oleo3
Sarinah SarinahAffiliation unknown3
Prima Endang SusilowatiAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Jumaeri JumaeriAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
MARIADI MARIADIUniversitas Halu Oleo2
SYAIR SYAIRUniversitas Halu Oleo2
Rahayu MallarangengUniversitas Halu Oleo2
Gusnawaty HSUniversitas Halu Oleo2
Muhammad TaufikPoliteknik Pembangunan Pertanian Gowa2
Asniah AsniahUniversitas Halu Oleo2
Teguh WijayantoUniversitas Halu Oleo2
HS GusnawatyAffiliation unknown2
Abdul RahmanUniversitas Halu Oleo2
Thamrin AzisAffiliation unknown2
Mashuni MashuniAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
ASDAR ASDARAffiliation unknown2

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 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGUJIAN SIFAT AMILOLITIK DAN PROTEOLITIK DARI ISOLAT BAKTERI ASAM LAKTAT (BAL) HASIL FERMENTASI AIR CUCIAN BERAS MERAH (Oryza nivara) KULTIVAR  WAKAWONDU</dc:title>
	<dc:creator>Adnan, Nur Sakinah</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Khaeruni, Andi</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  Brown rice (Oryza nivara) has high carbohydrate content. The high carbohydrate content is potential source of Lactic AcidBacteria (BAL). This research aimed to get LAB isolate and to determine the characteristic properties of amylolytic andproteolytic of LAB from fermentation of red rice washing water. This research used experimental design consisted ofcharacteristic properties test of amylolytic and proteolytic through clear zone measurement. Ten isolates of BAL have beenobtained by isolation from fermentation of red rice washing water. Characteristics properties of amylolytic and proteolytic ofBAL from fermentation of red rice washing water was obtained eight positive BAL isolates against starch hydrolysis test andseven positive BAL isolates on casein hydrolysis test. So it can be concluded that LAB from fermentation of red rice washingwater can produce enzyme amylase and protease with clear zone diameter of 3.15 mm and 3.30 mm, respectively. Keywords: Red rice, carbohydrates, LAB, amylolitic, proteolitic. ABSTRAK Beras merah (Oryza nivara) memiliki kandungan karbohidrat yang cukup tinggi. Kandungan karbohidrat yang cukup tinggi iniadalah potensial sebagai sumber bakteri asam laktat (BAL). Penelitian ini bertujuan untuk memperoleh isolat BAL danmenentukan karakteristik sifat amilolitik dan proteolitik BAL dari fermentasi air cucian beras merah. Penelitian inimenggunakan desain penelitian eksperimen yang terdiri dari uji karakteristik sifat amilolitik dan proteolitik melaluipengukuran zona beningnya. 10 isolat BAL telah diperoleh hasil isolasi dari fermentasi air cucian beras merah. Karakteristiksifat amilolitik dan proteolitik BAL asal fermentasi air cucian beras merah diperoleh 8 isolat BAL positif terhadap uji hidrolisispati dan 7 isolat BAL positif terhadap uji hidrolisis kasein. Sehingga dapat disimpulkan bahwa BAL hasil fermentasi air cucianberas merah dapat menghasilkan enzim amilase dan protease dengan diameter zona bening berturut-turut sebesar 3,15 mmdan 3,30 mm.  Kata kunci: Beras merah, karbohidrat, BAL, amilolitik, proteolitik. </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>2018-03-19</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/3736</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i5.3736</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 5 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3736/2831</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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