relation: https://eprints.untirta.ac.id/46904/
title: PROFIL FUNGI PADA PROSES FERMENTASI PICUNGAN   BANDENG, MAKANAN TRADISIONAL KHAS BANTEN  (Rekomendasi Sebagai Pengayaan berupa Majalah Elektronik untuk Materi Fungi Kelas X SMA)
creator: AISYAH, HILYAH
subject: L Education (General)
subject: QR Microbiology
description: 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.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/46904/1/HILYAH%20AISYAH_2224190046_FULL%20TEXT.pdf
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identifier: https://eprints.untirta.ac.id/46904/2/HILYAH%20AISYAH_2224190046_CP.pdf
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identifier: https://eprints.untirta.ac.id/46904/3/HILYAH%20AISYAH_2224190046_01.pdf
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identifier: https://eprints.untirta.ac.id/46904/4/HILYAH%20AISYAH_2224190046_02.pdf
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identifier: https://eprints.untirta.ac.id/46904/5/HILYAH%20AISYAH_2224190046_03.pdf
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identifier: https://eprints.untirta.ac.id/46904/6/HILYAH%20AISYAH_2224190046_04.pdf
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identifier: https://eprints.untirta.ac.id/46904/7/HILYAH%20AISYAH_2224190046_05.pdf
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identifier: https://eprints.untirta.ac.id/46904/8/HILYAH%20AISYAH_2224190046_REF.pdf
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identifier: https://eprints.untirta.ac.id/46904/9/HILYAH%20AISYAH_2224190046_LAMP.pdf
identifier:   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.