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Showing 2 articles found for "Lactobacillus"
Multidisciplinary Indonesian Center Journal (MICJO) (Vol. 3, No. 1, 2026)

APPLICATION OF Ananas comosus (L.) Merr. EXTRACT WITH LOCAL MICROORGANISMS FORMULATION Solanum lycopersicum (L.) AND Saccharum officinarum Linn. BAGASSE IN ORGANOSOL SOIL MEDIUM ON THE GROWTH OF Brassica oleracea (L.) Alboglabra Group PLANTS

Lubis, Erwin Junaidi, Sartika Pakpahan
Abstract: Organosol soil has a very high content, but has a low soil acidity (pH) (acidic). As well as the occurrence of very slow decomposition of organic matter. The treatment with Ananas comosus (L.) Merr. extract, which contains… ns bioactive compounds such as bromelain enzymes, organic acids, and simple sugars, can accelerate the decomposition of organic matter and support the activity of soil microorganisms. The Local Microorganisms (MoL) applied, such as Solanum lycopersicum (L.) and Saccharum officinarum Linn., contain various functional microbes such as Lactobacillus sp., Saccharomyces sp., and Azotobacter sp., which play a role in nitrogen fixation, phosphate solubilisation, and organic matter decomposition. Overall, the results of research and observations conducted on Organosol soil media treated with Ananas comosus (L.) Merr. extract with the addition of Local Microorganisms (MoL) Solanum lycopersicum (L.) and Saccharum officinarum Linn. has been proven to effectively improve the chemical properties and fertility of Organosol soil through its role in increasing microbial activity and accelerating the decomposition of organic matter. This indicates that innovations in the application of fruit and the role of local microorganisms have the potential to be developed as environmentally friendly technologies for sustainable soil management.
Global Research Ananas Merr Solanum Saccharum Linn Brassica Alboglabra Group
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Jurnal Ilmiah Multidisiplin Nusantara (JIMNU) (Vol. 1, No. 2, 2023)

Pengaruh Lactobacillus sp. Dan Streptococcus sp. Dalam Pembuatan Yogurt

Reny Guspratiwi
Abstract: Yoghurt merupakan produk fermentasi dari susu yang berbentuk semi solid. Proses fermentasi susu menjadi yogurt membutuhkan bantuan mikroorganisme, yaitu bakteri asam laktat. Penelitian ini menggunakan biakan murni Lactobacillus… acillus sp., Steptococcus sp., dan campuran keduanya. Tujuan penelitian ini yaitu untuk mengetahui perbandingan yogurt yang dihasilkan oleh masing-masing biakan murni dan campuran kedua bakteri tersebut. Hasil pengamatan menunjukkan yogurt dari Streptococcus tidak terlalu kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa asam dan tidak enak, berbau seperti yogurt, tidak terdapat endapan, dan pH 5. Yogurt yang dihasilkan dari Lactobacillus, yakni yogurt tidak kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa seperti susu basi dan tidak enak, berbau asam menyengat, terdapat endapan, dan pH 5. Yogurt dengan mikroorganisme campuran didapat yogurt yang cukup kental, berwarna putih susu dengan lapisan bening kekuningan di bagian permukaan, rasa lebih asam dari yogurt Streptococcus namun lebih enak, berbau agak asam, tidak terdapat endapan, serta pH 5   Kata Kunci : Yogurt, Fermentasi, Lactobacillus sp., Streptococcus sp.  
Global Research Pengaruh Lactobacillus Streptococcus Dalam Pembuatan Yogurt
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