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PROFIL KOMUNITAS BAKTERI PADA MAKANAN TRADISIONAL PICUNGAN BANDENG DI PROVINSI BANTEN (Sebagai Rekomendasi Sumber Belajar E-Modul Siswa Kelas X Pada Materi Bakteri)
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.
PENDIDIKAN BIOLOGI, UNIVERSITAS SULTAN AGENG TIRTAYASA
PROFIL KOMUNITAS BAKTERI PADA MAKANAN TRADISIONAL PICUNGAN BANDENG DI PROVINSI BANTEN (Sebagai Rekomendasi Sumber Belajar E-Modul Siswa Kelas X Pada Materi Bakteri) (Text)
PROFIL KOMUNITAS BAKTERI PADA MAKANAN TRADISIONAL PICUNGAN BANDENG DI PROVINSI BANTEN (Sebagai Rekomendasi Sumber Belajar E-Modul Siswa Kelas X Pada Materi Bakteri) (Other)
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L Education (General)
QR Microbiology