PROFIL KOMUNITAS BAKTERI PADA MAKANAN TRADISIONAL PICUNGAN BANDENG DI PROVINSI BANTEN (Sebagai Rekomendasi Sumber Belajar E-Modul Siswa Kelas X Pada Materi Bakteri)

Sa'ban, Adzan (2025) PROFIL KOMUNITAS BAKTERI PADA MAKANAN TRADISIONAL PICUNGAN BANDENG DI PROVINSI BANTEN (Sebagai Rekomendasi Sumber Belajar E-Modul Siswa Kelas X Pada Materi Bakteri). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Picungan bandeng is a traditional fermented food typical of Banten Province, processed through spontaneous fermentation using milkfish, salt, and picung seeds. This fermentation process involves the activity of microorganisms, specifically bacteria. Morphological identification revealed four genera of bacteria. Morphological identification of samples from Ciomas Market (PS) showed the genus Lactobacillus, while samples from Petir Market (PR) contained the genera Weissella, Psychrobacter, and Staphylococcus. Molecular identification based on sequence similarity to type strains in the GenBank database showed that samples from Ciomas Market (PS) had a similarity of 98.43% to Weissella confusa. Samples from Pasar Petir (PR) showed a relationship with Latilactobacillus sakei with a similarity of 95.89%. Meanwhile, samples from Cikeusal Market (PL) were related to species from the Psychrobacter genus, such as P. phenylpyruvicus with a similarity of 92.82%, P. lutiphocae with a similarity of 92.82%, and P. celer with a similarity of 92.62%. These findings indicate the diversity of microbes in picungan bandeng and their potential influence on the fermentation process and final product quality. The results of this study were used in educational implications through recommendations for learning resources in the form of e-modules.

Item Type:

Thesis (S1)

Contributors:

Contribution	Contributors	NIP/NIM
Thesis advisor	Oktorida Khastini, Rida	198110282008012017
Thesis advisor	Maryani, Nani	198307292008122001

Additional Information:

Picungan bandeng merupakan makanan tradisional fermentasi khas Provinsi Banten yang diproses secara fermentasi spontan menggunakan ikan bandeng, garam, dan biji picung. Proses fermentasi ini melibatkan aktivitas mikroorganisme, khususnya bakteri. Hasil identifikasi morfologi menunjukkan 4 genus bakteri. Pada identifikasi morfologi sampel dari Pasar Ciomas (PS) terdapat genus Lactobacillus dan Pasar Petir (PR) mengandung genus Weissella, Psychrobacter, dan Staphylococcus. Pada identifikasi molekuler berdasarkan similaritas sekuen terhadap type strain dalam basis data GenBank, sampel dari Pasar Ciomas (PS) memiliki kemiripan terhadap Weissella confusa dengan similaritas sebesar 98,43%. Sampel dari Pasar Petir (PR) menunjukkan kekerabatan dengan Latilactobacillus sakei dengan similaritas sebesar 95,89%. Sementara itu, sampel dari Pasar Cikeusal (PL) memiliki kekerabatan dengan spesies dari genus Psychrobacter, seperti P. phenylpyruvicus dengan similaritas 92,82%, P. lutiphocae dengan similaritas 92,82%, dan P. celer dengan similaritas 92,62%. Temuan ini menunjukkan keanekaragaman mikroba dalam picungan bandeng dan potensi pengaruhnya terhadap proses fermentasi serta mutu produk akhir. Hasil dari penelitian digunakan dalam implikasi terhadap pendidikan melalui rekomendasi sumber belajar berupa e-modul.

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:

Adzan AS Sa'ban

Date Deposited:

04 Mar 2026 04:00

Last Modified:

04 Mar 2026 04:00

URI:

http://eprints.untirta.ac.id/id/eprint/56823

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