PROFIL FUNGI PADA PROSES FERMENTASI PICUNGAN BANDENG, MAKANAN TRADISIONAL KHAS BANTEN (Rekomendasi Sebagai Pengayaan berupa Majalah Elektronik untuk Materi Fungi Kelas X SMA)

AISYAH, HILYAH (2025) PROFIL FUNGI PADA PROSES FERMENTASI PICUNGAN BANDENG, MAKANAN TRADISIONAL KHAS BANTEN (Rekomendasi Sebagai Pengayaan berupa Majalah Elektronik untuk Materi Fungi Kelas X SMA). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Picungan Bandeng is a traditional food from the Serang-Banten region that is processed through fermentation. This study aimed to identify the types of fungi involved in the fermentation process of Picungan Bandeng. Additionally, it provided recommendations for implementing the results as teaching materials in the form of electronic magazines for high school (Grade X) on the concept of fungi in biology. Samples of Picungan Bandeng were collected from three different markets: Ciomas Market, Petir Market, and Cikeusal Market. Two samples were taken from each market. The samples were diluted using a serial dilution technique up to 10-5. Fungal isolation was then performed using the spread plate method for dilutions of 10-3 to 10-5. Fungal isolates that grew and were purified were observed macroscopically and microscopically. A total of 33 fungal isolates were obtained, including 30 yeast isolates and 3 mold isolates. The yeast isolates were characterized by oval shapes, flat edges, umbonate elevations, white coloration with dull surfaces, creamy textures, and small sizes. The dominant yeast cell shapes were round and oval, with unipolar budding observed, and seven isolates were found to form pseudohyphae. Among the three mold isolates identified, two were categorized as Mycelia sterilia, while the other was classified under the Cunninghamella genus. This study is expected to enrich information about fungal species involved in the fermentation process of Picungan Bandeng and provide valuable, informative, and educational teaching materials for high school students through electronic magazines.

Item Type:

Thesis (S1)

Contributors:

Contribution	Contributors	NIP/NIM
Thesis advisor	OKTORIDA KHASTINI, RIDA	198110282008012017
Thesis advisor	JUWITA SARI, INDAH	201508312065

Additional Information:

Picungan bandeng adalah makanan khas daerah Serang-Banten, yang diolah melalui proses fermentasi. Penelitian ini bertujuan untuk mengetahui jenis-jenis fungi yang tumbuh dan berperan dalam proses fermentasi picungan bandeng, serta memberikan rekomendasi implementasi hasil penelitian ini sebagai bahan ajar berupa majalah elektronik untuk materi fungi kelas X SMA. Sampel picungan bandeng diambil dari tiga pasar berbeda, yaitu Pasar Ciomas, Pasar Petir, dan Pasar Cikeusal, dengan masing-masing pasar diambil dua sampel. Sampel diisolasi menggunakan teknik pengenceran bertingkat hingga 10-5 dan dilakukan isolasi dengan metode cawan sebar (10-3hingga 10- 5). Fungi yang tumbuh dan telah dimurnikan diamati secara makroskopis dan mikroskopis. Jumlah isolat yang diperoleh sebanyak 33 isolat dengan 30 isolat khamir dan 3 isolat kapang. Karakteristik isolat khamir paling banyak memiliki bentuk oval, tepian rata, elevasi umbonate, berwarna putih dengan permukaan kusam dan tekstur krim, serta berukuran kecil. Bentuk sel khamir dominan berbentuk bulat dan oval dengan pertunasan unipolar, 7 di antaranya membentuk pseudohifa. Selanjutnya, tiga isolat kapang yang diidentifikasi, dua di antaranya dikategorikan sebagai Miselia sterilia dan satu lainnya menunjukkan genus Cunninghamella. Penelitian ini diharapkan dapat memberikan kontribusi dalam memperkaya informasi mengenai jenis-jenis fungi yang terlibat dalam proses fermentasi picungan bandeng, serta menyediakan materi pembelajaran yang bermanfaat bagi siswa kelas X SMA melalui majalah elektronik yang informatif dan edukatif.

Uncontrolled Keywords:

fungi, electronic magazine, picungan bandeng fungi, majalah elektronik, picungan bandeng

Subjects:

L Education > L Education (General)
Q Science > QR Microbiology

Divisions:

02-Fakultas Keguruan dan Ilmu Pendidikan
02-Fakultas Keguruan dan Ilmu Pendidikan > 84205-Jurusan Pendidikan Biologi

Depositing User:

Hilyah Aisyah Aisyah

Date Deposited:

20 Feb 2025 07:36

Last Modified:

20 Feb 2025 07:36

URI:

http://eprints.untirta.ac.id/id/eprint/46904

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