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).

Artikel Terkait

Pemikiran Politik Islam Muhammad Asad dalam Konteks Zaman Modern

Kustiawan Kustiawan; Nanda Cahya P.; Natasya Ingga Johna; Desty Yulanda Jonnata; Laura Laura

Distribusi Vaksin yang Berkeadilan: Kajian Bioetika pada Isu Penolakan Vaksin di Era Modern

Nurin Fatnata; Virna Fianarita Rahmawati; Tri Cahyanto

Analisis Komparatif Pengaruh Faktor Lingkungan Abiotik dan Biotik terhadap Diversitas Flora Normal Ayam : Sebuah Tinjauan Sistematis

Lestari Lestari; Rizki Amelia Nasution

Implementasi Program Intervensi CBT pada Anak dengan Masalah Perilaku

Keyza Salma Salsabila; Leory Yunistia Jasmine; Yoga Budhi Santoso

Analisis Bioetika Mengenai Eksploitasi Sturgeon (Acipenser sturio) dalam Industri Caviar dan Dampaknya terhadap Kelestarian Spesies

Rahajeng Galuh Tribuana; Sani Shofi Muthmainah; Vutri Suci Fatimah; Tri Cahyanto

Paradigma Pendidikan Islam dalam Teori Belajar: Analisis Brhavioristik, Kognitif, Humanistik, dan Konstruktivistik

Malida Nur Izzatul Mursyidah; Mu'alimin Mu'alimin; Mukaffan Mukaffan
Tren Sitasi Jurnal