SUKSESI MIKROBA PADA FERMENTASI SPONTAN KELAPA (Cocos nucifera)

Oleh:
Nur Isnaini
0430841054

ABSTRAK

Suksesi mikroba pada fermentasi spontan nira kelapa telah diamati dalam penelitian ini.
Suksesi mikroba yang terjadi ditandai dengan perubahan-perubahan dalam nira kelapa selama
fermentasi spontan berlangsung. Perubahan tersebut meliputi: fisik nira kelapa (warna, aroma
dan penampakan), kimia (pH, kadar etanol, kadar gula reduksi dan total asam tertitrasi), dan
miktobiologis (populasi dan jenis mikroba).
Penelitian ini dilakukan dengan mengukur parameter suksesi meliputi: pengamatan
parameter fisik (warna, aroma, dan kenampakan), pengukuran parameter kimia (pengukuran nilai
pH dengan electrode, gula reduksi dengan metode Nelson-Somogy, kadar alkohol dnegan metode
micro-Conway, dan titrasi total asam dengan metode titrasi), dan parameter mikrobiologis
(jumlah total mikroba dengan metode Total Plate Count (TPC). Pengukuran dilakukan pada
masa inkubasi sampel nira kelapa 0 jam (fresh), 24 jam, 48, jam, 72 jam, 144 jam, 216 jam, 288
jam, 384 jam, 480 jam, dan 600 jam. Isolasi dan karakterisasi mikroba dilakukan dari sampel
nira kelapa dengan masa inkubasi sampel 0 jam (fresh), 48 jam, 144 jam, 288 jam, dan 600 jam.
Selama masa proses fermentasi spontan nira kelapa, terjadi fermentasi asam laktat,
fermentasi alcohol, dan fermentasi asam asetat. Tahapan fermentasi ini ditandai dengan
perubahan pada parameter suksesi, baik secara fisik, kimia maupun mikrobiologis. Dari tahapan-
tahapan fermentasi dalam nira kelapa tersebut terjadi suksesi mikroba yang berperan dalam tiap
tahapan fermentasi, yaitu bakteri yang diduga genus Lactobacillus dan Lactococcus pada tahapan
fermentasi asam laktat, yeast pada tahapan fermentasi alkohol, dan bakteri yang diduga sebagai
genus Acetobacter pada tahapan fermentasi asam asetat.

Kata kunci : suksesi mikroba, fermentasi spontan, nira kelapa

 MICROBIAL SUCCESSION DURING THE SPONTANEOUS FERMENTATION OF
COCONUT (Cocos nucifera)

By:
Nur Isnaini
0430841054

ABSTRACT

Microbial succession during the spontaneous fermentation of coconut palm has been
observed in this research. This succession happened is marked by changes in coconut palm
during the spontaneous fermentation. The changes cover: the palm coconut physical
characteristics (color, smell, and appearance), chemical characteristics (pH, ethanol level,
reducing sugar content, and total titrated acid), and microbiological characteristics (population
and types of microbes)
This research was done by measuring succession parameters including observations on
physical parameters (color, smell, and appearance); chemical parameters (pH value measurement
using electrode, sugar reduction with Nelson-Somogy method, alcohol levels with micro-
Conway method, and acid total titration with titration method); and microbiological parameters
(number of total microbes with Total Plate Count (TPC) method). Measurements were done
during incubation times of coconut palm samples of 0 hour (fresh), 24 hours, 48 hours, 72 hours,
144 hours, 216 hours, 288 hours, 384 hours, 480 hours, and 600 hours. Isolation and
characterization of microbes were done from coconut palm samples with incubation times of 0
hour (fresh), 48 hours, 144 hours, 288 hours, and 600 hours.
During the coconut palm spontaneous fermentation process, there were lactic acid
fermentation, alcohol fermentation, and acetate acid fermentation. These fermentation steps were
marked with changes on succession parameters in physical, chemical, and microbiological
characteristics. From those steps, the microbe succession appeared to play role in every step of
fermentation including bacteria assumed from genus Lactobacillus and Lactococcus in the lactic
acid fermentation, yeast in the alcohol fermentation and bacteria from genus Acetobacter in the
acetic acid fermentation.

Keywords : microbial succession, spontaneous fermentation, coconut palm