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JUMLAH DAN JENIS BAKTERI PADA RUSIP ASAL KABUPATEN BANGKA BARAT DAN SUMBANGANNYA TERHADAP PEMBELAJARAN BIOLOGI SMA

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Penilaian

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This study aims to determine the genus and the number of bacteria in traditional food “Rusip” from west of Bangka. The research method used is descriptive method. The parameters used in this study are the bacterial genus present in the rusip on the fermentation with the supporting parameters is the total number of bacteria present with the serial dilution technique. Data obtained from the results of characterization test of morphological and physiology bacterial isolates to determine the genus of bacteria that isolated from rusip. The estimation the genus of bacteria is based on Bergey;s Determinative Bacteriology book. Based on observation rusip fermentattion for 14 days, five selected isolates were found five genera of bacteria: Edwardsiella, Streptococcus, Leuconostoc, Vagococcus, and Pediococcus. The total number of bacteria rusip on the fermentation in day-14 was 35 X 106 cell/ml. Keywords: Fermentation, Rusip, Bacteria

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2107000992	T51447	T514472021	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T514472021

Publisher

Inderalaya : Prodi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan Universitas Sriwijaya., 2021

Collation

xii, 67 hlm. : ilus. ; 28 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

pembelajaran biologi
Fermentasi

Specific Detail Info

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Statement of Responsibility

AA

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