Article Sidebar

Submitted
December 6, 2024
Published
May 31, 2025
Download
PDF
Statistic
Read Counter : 26 Download : 26

Main Article Content

Abstract

The fermentation process requires a starter as a source of microorganisms. One of the microorganisms involved in the fermentation process is Lactic Acid Bacteria (LAB). Utilizing organic waste such as tapioca waste as a source of local microorganisms (MOL) for feed fermentation starter can not only improve feed quality, but also reduce the negative impact of poorly managed industrial waste on the environment. In addition, the utilization of molasses as a carbohydrate source in the preparation of starters can be done because it doesn’t compete with food. The aim of the study was identify LAB starter of tapioca waste with the addition of molasses at different levels. This research was conducted using descriptive qualitative and quantitative methods. There were 3 treatments, namely tapioca waste MOL starter with molasses addition of 20%(A), 30%(B), and 40%(C) respectively. The research variables observed were pH, morphological characteristics and total of LAB. The results showed that the pH produces ranged from2,45 to 2,63 and the average size of bacteria derived from all treatments was punctiform with white color, circular configuration, flat elevation, and entire margin. Based on gram straining, it was found that the bacteria growing in all treatments were gram-positive, non-spore-forming, and rod-shaped bacteria. The highest total LAB was obtained in treatment A, which was 50,4x105 CFU/ml. The conclusion is that based on the pH produces, the quality of MOL starter from each treatment is very good and the presence of LAB in all treatments with morphological characteristics of cells that are almost the same and show morphological characteristics of Lactobacillus.

Article Details

License

Copyright (c) 2025 Restuti Fitria, Novita Hindratiningrum, Muhammad Falah

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors submitting manuscripts should understand and agree that copyright of manuscripts of the article shall be assigned/transferred to Buletin Peternakan Tropis (Bulletin of Animal Tropical Science). This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.

References

  1. Ayivi, R.D., R.. Gyawali, A. Krastanov, S.O. Aljaloud, M. Worku, R. Tahergorabi, R.C. dan Silva, dan S.A. Ibrahim. 2020. Lactic acid bacteria: food safety and human health applications. Dairy Journal, 1(3): 202-232.
  2. BPS. 2024. Luas panen, produksi dan rata-rata produksi ketela pohon tahun 2023. Kabupaten Banyumas. Diakses pada tanggal 25 Oktober 2024 melalui halaman https://banyumaskab.bps.go.id/id/statistics-table/1/NjQwIzE=/luas-panen-produksi-dan-rata-rata-produksi-ketela-pohon-tahun-2023.html
  3. Budiyani, N. K., N. N. Soniari, dan N. W. S. Sutari. 2016. Analisis kualitas larutan mikroorganisme lokal (mol) bonggol pisang. Jurnal Agroekoteknologi Tropika, 5(1): 63-72.
  4. Dhalika, T., A. Budiman, dan A.R. Tarmidi. 2021. Pengaruh penambahan molases pada proses ensilase terhadap kualitas silase jerami ubi jalar (Ipomoea batatas). Jurnal Ilmu Ternak, 21(1): 33-39.
  5. Fitria, R., N. Hindratiningrum, dan M. Rayhan. 2023. pH dan total mikroba pada starter mikroorganisme lokal (mol) berbasis limbah untuk fermentasi pakan. Jurnal Sains Peternakan, 11(1): 15-19.
  6. Krabi, R. E., A. A. Assamoi, F. A. Ehon, dan S. L. Niamke. 2015. Screening of lactic acid bacteria as potential starter for the production of attieke, a fermented cassava food. Journal of Faculty of Food Engineering, 14(1): 21-29.
  7. Kurnia, M., H. Amir, dan D. Handayani. 2020. Isolasi dan identifikasi bakteri asam laktat dari makanan tradisional suku rejang di Provinsi Bengkulu:”Lemea”. Alotrop, Jurnal Pendidikkan dan Ilmu Kimia, 4(1):25-32.
  8. Ningrumsari, I. dan I. Herlinawati. 2019. Peranan Lactobacillus dalam pakan terfermentasi untuk meningkatkan kualitas daging ayam broiler (protein, kolesterol). Jurnal Pertanian, 10(2): 93-101.
  9. Nur, F., H. Hafsan, dan A. Wahdiniar. 2015. Isolasi bakteri asam laktat berpotensi probiotik pada Dangke, makanan tradisional dari susu kerbau di Curio Kabupaten Enrekang. Jurnal Ilmiah Biologi Biogenesis, 3(1): 60-65.
  10. Putri, A.L.O., dan E. Kusdiyantini. 2018. Isolasi dan identifikasi bakter asam laktat dari pangan fermentasi berbasis ikan (inasua) yang diperjualbelikan di maluku-indonesia. Jurnal Biologi Tropika, 1(2): 6-12.
  11. Suningsih, N., W. Ibrahim, O. Liandris, dan R. Yulianti. 2019. Kualitas fisik dan nutrisi jerami padi fementasi pada berbagai penambahan starter. Jurnal Sains Peternakan Indonesia, 14(2): 191-200.
  12. Suryani, H., W. Wijayandari, S. Fakhri, A. Latif, dan A. Yani. 2020. Pengaruh penambahan bakteri asam laktat dan pakan sumber energi terhadap kandungan nutrisi dan fraksi serat silase pelepah sawit. Jurnal Peternakan, 17(2): 81-89.
  13. Utama, C.S., Zuprizal, Chusnul H. dan Wihandoyo. 2018. Isolasi dan identifikasi bakteri asam laktat selulolitik yang berasal dari jus kubis terfermentasi. Jurnal Aplikasi Teknologi Pangan, 7(1): 1 – 6.
  14. Wahyuddin, A., R. Fitria, dan N. Hindratiningrum. 2024. Kandungan lemak kasar dan betn pada amofer jerami padi dengan penambahan starter mol asal nasi basi dan onggok. Buletin Peternakan Tropis, 5(1): 24-30.
  15. Zapasnik, A., B. Sokolowska, and M. Bryla. 2022. Role of lactic acid bacteria in food preservation and safety. Foods, 11, 1283