Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui total koloni bakteri pada fermentasi air nira aren (arenga pinnata merr.) berdasarkan perbedaan suhu dan lama penyimpanan, serta mengisolasi dan mengidentifikasi bakteri pada air nira aren dengan lama fermentasi dan suhu penyimpanan yang berbeda berdasarkan karakteristik morfologi dan biokimia bakteri. penelitian ini bersifat eksperimental menggunakan rancangan acak lengkap (ral) faktorial. pengambilan data dilakukan terhadap air nira aren yang telah difermentasi selama 0 hari (sampel air nira segar), 7, 14, 21, dan 28 dengan 2 ulangan masing-masing pada suhu penyimpanan 5°c (lemari pendingin) dan 25°c (suhu ruang), serta dilakukan perhitungan total koloni. isolat bakteri dikarakterisasi secara makroskopis, mikroskopis dan uji biokimia, serta diidentifikasi hingga tingkat genus. data disajikan dalam bentuk tabel dan gambar, serta dianalisis menggunakan uji kruskal-wallis dengan program spss. hasil penelitian menunjukkan bahwa tidak terdapat pengaruh interaksi antara suhu dan lama penyimpanan, terdapat perbedaan pengaruh yang nyata antara suhu 5°c dan 25°c, dan tidak terdapat perbedaan pengaruh yang nyata antara penyimpanan selama 7, 14, 21, dan 28 hari terhadap total koloni bakteri. berdasarkan hasil penelitian dapat disimpulkan bahwa terdapat bakteri gram positif dan bakteri gram negatif pada air nira aren, yaitu bakteri genus acetobacter, lactobacillus, bacillus, lactococcus, dan leuconostoc.

This research aims to determine the total bacterial colonies in fermented palm sap water (Arenga pinnata Merr.) based on differences in temperature and storage duration, as well as isolate and identify bacteria in palm sap water with different fermentation duration and storage temperature based on morphological and biochemical characteristics of bacteria. This research is experimental using a Factorial Completely Randomized Design (CRD). Data were collected from fermented palm sap water for 0 days (fresh palm sap water samples), 7, 14, 21, and 28 days with 2 replicates each at 5°C (refrigerator) and 25°C (room temperature) storage temperatures, and total colony counts were conducted. Bacterial isolates were characterized macroscopically, microscopically and biochemical tests, and identified to the genus level. Data were presented in tables and figures, and analyzed using the Kruskal-Wallis test with the SPSS program. The results showed that there was no interaction effect between temperature and storage duration, there was a significant difference in effect between temperatures 5°C and 25°C, and there was no significant difference in effect between storage for 7, 14, 21, and 28 days on total bacterial colonies. Based on the results of the research, it can be concluded that there are Gram-positive bacteria and Gram-negative bacteria in palm juice water, namely bacteria of the genus Acetobacter, Lactobacillus, Bacillus, Lactococcus, and Leuconostoc.