Potensi Dan Karakter Parsial Bakteri Indegenous Pemfermentasi Pulp Buah Kakao (Theobroma Cacao, L.) Pada Tiga Varietas ( TSH 858, Scavina Dan ICS 60) Di Sumatera Barat

Elsy, Pramita (2019) Potensi Dan Karakter Parsial Bakteri Indegenous Pemfermentasi Pulp Buah Kakao (Theobroma Cacao, L.) Pada Tiga Varietas ( TSH 858, Scavina Dan ICS 60) Di Sumatera Barat. Diploma thesis, Universitas Andalas.

[img]
Preview
Text (Cover dan Abstrak)
Cover dan abstrak.pdf - Published Version

Download (195kB) | Preview
[img]
Preview
Text (BAB I (Pendahuluan))
BAB 1 pendahulun.pdf - Published Version

Download (202kB) | Preview
[img]
Preview
Text (BAB akhir (Penutup/Kesimpulan))
BAB Akhir (penutup atau kesimpulan).pdf - Published Version

Download (105kB) | Preview
[img]
Preview
Text (DAFTAR PUSTAKA)
DAFTAR PUSTAKA.pdf - Published Version

Download (412kB) | Preview
[img] Text (Tugas Akhir Ilmiah)
TUGAS AKHIR ILMIAH UTUH.pdf - Published Version
Restricted to Repository staff only

Download (9MB)

Abstract

The research of the potential and partial character of indegenous fermentation bacteria in cocoa pulp (Theobroma cacao, L.) of three varieties (TSH 858, Scavina and ICS 60) in West Sumatra has been conducted from October - December 2018, in the Microbiology Laboratory, Biology Department, Faculty Mathematics and Natural Sciences, Andalas University. The samples were collected by purpose sampling method and data were analyzed descriptively. This study aims to determine the presence, morphological characters, potential characters and determine the class of fermented bacteria (lactic acid or acetic acid) isolates - indigenous isolates in cocoa fruit pulp. In cocoa fruit pulp there are fermentative bacteria to fermented the cocoa. The research result that there are nine potential isolates of indegenous fermentative bacteria are Lactic Acid Bacteria. These bacteria include the genus Lactobacillus and Sterptococcus used for further testing. S2 isolate has the highest fermentative index (6.37), while the highest amylolytic, cellulolytic, and proteolytic indices are found in S1 isolates. Thus it can be concluded that in the pulp of three cocoa varieties in West Sumatra, fermentative bacteria and S1 isolates from Scavina variety is the best isolates to produce protease, amylase and cellulase enzymes. Keywords: Indigenous, Fermented, Cocoa, Characterization, Potential

Item Type: Thesis (Diploma)
Primary Supervisor: Dr. phil. nat. Nurmiati
Subjects: Q Science > QR Microbiology
Q Science > QR Microbiology > QR355 Virology
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi
Depositing User: S1 Biologi Biologi
Date Deposited: 26 Jul 2019 11:36
Last Modified: 26 Jul 2019 11:36
URI: http://scholar.unand.ac.id/id/eprint/48509

Actions (login required)

View Item View Item