Electronic Theses and Dissertation

Efek modifikasi penambahan limbah ikan ‎terhadap jumlah cendawan pada formula ragi bakteri asam laktat (rabal) ‎ abstrak ‎ probiotik sangat banyak memberikan manfaat bagi tubuh jika dikonsumsi dengan tepat, ‎pemberian nutrisi tambahan pada probiotik kususnya protein dapat meningkatkan kualitas dari ‎probiotik tersebut, baik dari segi penambahan jumlah mikroorganisme ataupun dari segi penambahan ‎kandungan nutrisi. penelitian ini bertujuan mengetahui pengaruh modifikasi formulasi probiotik ‎berbasis ragi dan bakteri asam laktat (rabal) dengan penambahan limbah ikan terhadap jumlah ‎cendawan. penelitian menggunakan rancangan acak lengkap (ral) faktorial pola dua arah dengan ‎empat kelompok penambahan konsentrasi limbah ikan : p0 (kontrol), p1 (10% limbah ikan), p2 (20% ‎limbah ikan), dan p3 (30% limbah ikan) yang masing-masing diulang tiga kali dan diamati pada hari ‎ke-0, 1, 3, 5, dan 7. jenis cendawan yang digunakan adalah khamir saccharomyces cerevisisae berasal ‎dari ragi yang menjadi bahan utama dalam proses fermentasi. perhitungan jumlah cendawan ‎dilakukan menggunakan metode angka lempeng total (alt) pada media potato dextrose agar ‎‎(pda). hasil penelitian menunjukkan bahwa penambahan limbah ikan secara signifikan ‎meningkatkan jumlah cendawan (p

THE EFFECT OF FISH WASTE ADDITION MODIFICATION ON ‎THE NUMBER OF FUNGI IN LACTIC ACID BACTERIA YEAST (RABAL) FORMULA ABSTRACT Probiotics provide many benefits to the body if consumed properly. Providing additional ‎nutrition to probiotics, especially protein, can improve the quality of the probiotics, both in terms of ‎increasing the number of microorganisms and in terms of increasing their nutritional content. This ‎study aims to determine the effect of modifying the formulation of probiotics based on yeast and ‎lactic acid bacteria (RABAL) with the addition of fish waste on the number of fungi. The study used ‎a completely randomized design (CRD) factorial two-way pattern with four groups of additional fish ‎waste concentrations: P0 (control), P1 (10% fish waste), P2 (20% fish waste), and P3 (30% fish ‎waste) which were each repeated three times and observed on days 0, 1, 3, 5, and 7. The type of ‎fungus used is Saccharomyces cerevisiae yeast derived from yeast which is the main ingredient in the ‎fermentation process. The calculation of the number of fungi was carried out using the Total Plate ‎Count (TPC) method on Potato Dextrose Agar (PDA) media. The results showed that the addition of ‎fish waste significantly increased the number of fungi (P