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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 · 125 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
  • State University of Semarang
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI REJEKIUniversitas Halu Oleo28
Muhammad Syukri SadimantaraUniversitas Halu Oleo27
RH Fitri FaradillaAffiliation unknown26
Nur AsyikUniversitas Halu Oleo24
La KarimunaAffiliation unknown17
Hermanto HermantoAffiliation unknown17
Abdu Rahman BacoAffiliation unknown13
Andi KhaeruniUniversitas Halu Oleo11
Tamrin TamrinAffiliation unknown10
Asnani AsnaniAffiliation unknown8
Djukrana WahabAffiliation unknown6
Sri KadarwatiState University of Semarang5
Rudi HartonoAffiliation unknown4
Sigit PriatmokoState University of Semarang4
Mariani. LAffiliation unknown4
Prima Endang SusilowatiAffiliation unknown4
Kobajashi Togo IsamuAffiliation unknown4
Sarinah SarinahAffiliation unknown3
Subiyanto Hadi SaputroAffiliation unknown3
Jumaeri JumaeriAffiliation unknown3
Zuraidah ZuraidahAffiliation unknown3
Mashuni MashuniAffiliation unknown3
Hermanto HermantoUniversitas Halu Oleo2
Thamrin AzisAffiliation unknown2
Mohamad HaiderAffiliation unknown2
Andi WidyantiAffiliation unknown2
Muhammad Zakir MuzakkarAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Zulfa SakhiyyaAffiliation unknown2
Januarius MujiyantoAffiliation unknown2
Rahayu Puji HaryantiAffiliation unknown2
Yuni Dwi SusantiAffiliation unknown2
R.H. Fitri FaradillaAffiliation unknown2
Siswanto SiswantoHasanuddin University2
Safrika SafrikaAffiliation unknown1
Bagio BagioAffiliation unknown1
Rezqi MaliaAffiliation 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 Oct 2026, last seen 8 Nov 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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