Electronic Theses and Dissertation

Fermentasi membutuhkan mikroorganisme seperti bakteri a aceti yang mengoksidasi alkohol menjadi asam asetat. bakteri a. aceti dalam cuka aren merupakan tujuan dari penelitian ini. metode carter digunakan untuk melakukan penelitian ini. bakteri ditumbuhkan pada media pepton yeast ekstrak glukosa broth (pygb) dan media pepton yeast ekstrak glukosa agar (pyga). tahapan penelitian yang dilakukan adalah pewarnaan gram yang diamati dibawah mikroskop, uji biokimia meliputi uji indol, sim, tsia, sca, mr dan vp serta uji gula berupa maltosa, laktosa, sukrosa, manitol dan glukosa. data dianalisis secara deskriptif. hasil pengamatan morfologi bakteri memiliki karakter yaitu koloni bulat (sirkular),warna koloni putih, bentuk tepian rata dan bersifat gram negatif. karakter biokimia yaitu bersifat motil, indol negatif, sim positif, tsia positif, sca positif, mr positif dan vp negatif. serta uji gula mendapatkan hasil maltosa positif, laktosa positif, sukrosa positif, manitol positif dan glukosa positif. berdasarkan hasil penelitian yang telah dilakukan dapat disimpulkan bahwa terdapat adanya bakteri acetobacter aceti pada cuka aren. kata kunci ; acetobacter aceti, cuka aren

Fermentation requires microorganisms such as A. aceti bacteria that oxidize alcohol into acetic acid. A. aceti bacteria in palm vinegar is the objective of this study. The Carter method was used to conduct this study. Bacteria were grown on Peptone Yeast Extract Glucose Broth (PYGB) media and Peptone Yeast Extract Glucose Agar (PYGA) media. The stages of research carried out were Gram staining observed under a microscope, biochemical tests including Indole, SIM, TSIA, SCA, MR and VP tests and sugar tests in the form of maltose, lactose, sucrose, mannitol and glucose. Data were analyzed descriptively. The results of morphological observations of bacteria have characters that are round (circular) colonies, white colony color, flat edge shape and are Gram negative. Biochemical characters are motile, Indol negative, SIM positive, TSIA positive, SCA positive, MR positive and VP negative. As well as the sugar test results positive maltose, positive lactose, positive sucrose, positive mannitol and positive glucose. Based on the results of the research that has been done, it can be concluded that there are Acetobacter aceti bacteria in palm vinegar. Keywords : Acetobacter aceti, Arena plam