Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi

Mayla Fasha Azla ; Ardi Mustakim
Jurnal Cakrawala Pendidikan dan Biologi 📅 2025 Vol 2, No 3 🔗 DOI: 10.61132/jucapenbi.v2i3.579
Abstract
Pekasam fermentation is still carried out traditionally using spontaneous fermentation. Traditional fermentation products have weaknesses such as inconsistent product quality, excessive microbial growth that is difficult to control, and a low initial LAB population that causes spoilage bacteria to grow rapidly before LAB growth. These weaknesses need to be addressed to produce pekasam with good and uniform quality. One way to do this is by making pekasam on a laboratory scale by adding a starter culture of lactic acid bacteria to the fermentation process (Caterina et.al, 2025). Pekasam is made through a spontaneous fermentation process or with the help of starter cultures, namely microorganisms such as lactic acid bacteria (LAB). In traditional production, fermentation occurs naturally due to microorganisms already present in the raw materials. However, spontaneous fermentation often results in less uniform quality due to uncontrolled microbial growth and a low initial LAB population, allowing spoilage microbes to grow first.
Keywords
Spontaneous Fermentation; Lactic Acid Bacteria (LAB); Starter Culture.
How to Cite

Mayla Fasha Azla & Ardi Mustakim (2025). Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi. Jurnal Cakrawala Pendidikan dan Biologi, 2(3). https://doi.org/10.61132/jucapenbi.v2i3.579

Mayla Fasha Azla; Ardi Mustakim, "Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi," Jurnal Cakrawala Pendidikan dan Biologi, vol. 2, no. 3, 2025.

Mayla Fasha Azla; Ardi Mustakim. "Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi." Jurnal Cakrawala Pendidikan dan Biologi, vol. 2, no. 3, 2025.

Mayla Fasha Azla; Ardi Mustakim. "Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi." Jurnal Cakrawala Pendidikan dan Biologi 2, no. 3 (2025).

Mayla Fasha Azla & Ardi Mustakim (2025) 'Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi', Jurnal Cakrawala Pendidikan dan Biologi, 2(3). doi: 10.61132/jucapenbi.v2i3.579.

Mayla Fasha Azla; Ardi Mustakim. Metode Penelitian Ilmiah Identifikasi dan Karakterisasi Bakteri Asam Laktat pada Pekasam Asal Sarolagun Jambi. Jurnal Cakrawala Pendidikan dan Biologi. 2025;2(3).

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