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Please use this identifier to cite or link to this item: http://repository.uksw.edu/handle/123456789/11084
Title: Identifikasi Mikroorganisme Penyebab Kemasaman Nira dari Tanaman Aren (Arenga pinnata Merr.)
Authors: Andrianto, Kurniawan
Keywords: nira aren;saccharomyces cereviceae;pH
Issue Date: 2015
Publisher: Program Studi Agroekteknologi FPB-UKSW
Abstract: Penelitian identifikasi mikroorganisme penyebab kemasaman pada nira Aren ini dilaksanakan di laboratorium Fisiologi Tanaman Fakultas Pertanian dan Bisnis Universitas Kristen Satya Wacana, Salatiga dengan pengambilan sampel nira Aren dari desa Tegaron, kecamatan Banyubiru, kabupaten Semarang. Penelitian ini bertujuan untuk mengidentifikasi mikroorganisme penyebab kemasaman. Penelitian ini merupakan penelitian deskriptif dengan lima sampel nira Aren. Pengamatan secara langsung sel mikroorganisme yang terdapat pada nira Aren dengan menggunakan mikroskop setiap 1, 2, 3, 6 dan 12 jam setelah pengambilan sampel. Pengamatan selanjutnya adalah pengukuran pH nira Aren, pengukuran kekeruhan nira Aren dan penghitungan jumlah mikroorganisme. Pembiakkan pada media (Potatoes Dextrose Agar, Nutrient Agar, Yeast Pepton D-glucose, dan Acetobacter Agar), pengamatan bentuk koloni dan pengamatan sel mikroorganisme dari biakan murni. Masing-masing sampel diulang sebanyak tiga kali. Dari hasil identifikasi terlihat bahwa mikroorganisme penyebab kemasaman nira Aren adalah Saccharomyces cereviceae. Penurunan pH nira Aren menyebabkan terjadinya kemasaman pada nira Aren. Nira Aren memiliki banyak kandungan glukosa, sehingga sangat baik untuk pertumbuhan mikroorganisme.Saccharomyces cereviceae merombak glukosa menjadi etanol dan karbondioksida. Gas karbondioksida bercampur dengan air membentuk asam karbonat sehingga menurunkan pH dari nira Aren. Identifikasi didasarkan pada ciri-ciri morfologi dari mikroorganisme yang tumbuh pada media biakan.
Research on identification of microorganisms which caused acidity on palm sap was conducted at Plant Physiology Laboratory of Agriculture and Business Faculty, Satya Wacana Christian University, Salatiga. Palm sap samples were taken from Tegaron village, Banyubiru subdistrict, Semarang regency. The purpose of this study was to identify the microorganisms causing acidity on palm sugar sap. This study was a descriptive research using five samples of palm sugar sap. The presence of microorganisms in the palm sap was observed under microscopes in 1, 2, 3, 6, 12 hours after samples collection. Along with this, sap turbydity and pH were measured. Using the image resulted from microscopic observation, the number of microorganisms in the sap was counted. Microorganisms contained in the palm sugar sap were then cultured in four different cultural media, i.e.: Potatoes Dextrose Agar, Nutrient Agar, Yeast Pepton D-glucose, and Acetobacter Agar. The purpose of culturing the microorganisms was to observe microorganism colonies and cell morphologies of the purified culture. Each sample was replicated three times. Identification was carried out based on morphological character of the microorganisms growing on cultural media. Result of identification showed that microorganism which caused palm sap acidity was Saccharomyces cereviceae. Palm sap contained of glucose.This supports microorganisms growth. Saccharomyces cereviceae decomposes glucose into ethanol and CO2gas. This CO2 gas reacted with water to become carbonate acid which decrease the pH of palm sap.
URI: http://repository.uksw.edu/handle/123456789/11084
Appears in Collections:T1 - Agroecotechnology

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