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