?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=ISOLASI+DAN+SKRINING+BAKTERI+ASAM+LAKTAT+(BAL)+PENGHASIL%0D%0ARIBOFLAVIN+DARI+SAWI+ASIN+TERFERMENTASI&rft.creator=Vyna+Ayu+Ramadian+S%2C+1317011075&rft.subject=QD+Chemistry&rft.description=Bakteri+asam+laktat+merupakan+suatu+mikroorganisme+yang+memiliki+kemampuan%0D%0Auntuk+menghasilkan+metabolit%2C+salah+satunya+yaitu+vitamin+B2+atau+riboflavin.+Produk%0D%0Afermentasi+berupa+sawi+asin+merupakan+salah+satu+pangan+fermentasi+yang+memiliki%0D%0Apotensi+eksplorasi+bakteri+asam+laktat.+Penelitian+ini+bertujuan+untuk+mengetahui%0D%0Aisolat+bakteri+asam+laktat+dari+sawi+asin+dan+karakteristik+isolat+yang+menghasilkan%0D%0Ariboflavin+tertinggi.+Berdasarkan+hasil+penelitian+menunjukkan+bahwa+didapatkan%0D%0Adelapan+isolat+dari+hasil+isolasi+bakteri+asam+laktat+dari+sawi+asin+dengan+kadar%0D%0Ariboflavin+tertinggi+yang+dihasilkan+adalah+sebesar+5.21+mg%2FL+dari+isolat+5+dengan%0D%0Akode+S-3-3+dan+6.11+mg%2FL+oleh+isolat+7+dengan+kode+S-5-2.+Karakter+morfologi%0D%0Akoloni+dan+sel+bakteri+dianalisis+secara+kualitatif+pada+isolat+S-3-3+dan+S-5-2.+Hasil%0D%0Akarakterisasi+menunjukkan+bahwa+isolat+yang+didapatkan+merupakan+gram+positif%2C%0D%0Abersifat+non+motil+serta+pada+isolat+S-3-3+berbentuk+batang+dan+isolat+S-5-2%0D%0Aberbentuk+bulat.+Pengujian+antimikroba+pada+kedua+isolat+menggunakan+bakteri%0D%0Apatogen+E.coli+dengan+metode+disc+diffusion+menunjukkan+kemampuan+untuk%0D%0Amenghambat+pertumbuhan+bakteri+patogen+yang+digunakan.+Untuk+isolat+S-5-2%0D%0Amemiliki+aktivitas+penghambatan+yang+lebih+kuat+sebesar+2.6+dan+pada+isolat+S-3-3%0D%0Asebesar+1.5.%0D%0AKata+Kunci+%3A+Isolasi%2C+Bakteri+Asam+Laktat%2C+Riboflavin%2C+Sawi+Asin%2C+Uji+Antimikroba.%0D%0A%0D%0A%0D%0A%0D%0Aabstract%0D%0A%0D%0ALactic+acid+bacteria+are+capable+to+produce+metabolites%2C+such+as+vitamin+B2+or%0D%0ARiboflavin.+As+fermented+food%2C+salted+mustard+is+potentially+to+be+explored+of+its%0D%0Alactic+acid+bacteria.This+study+was+aimed+to+find+out+the+isolates+of+lactic+acid+bacteria%0D%0Afrom+salted+mustard+and+and+get+the+characteristics+of+isolates+that+produce+the+highest%0D%0Ariboflavin.+The+isolation+of+lactic+acid+bacteria+from+fermented+salted+mustard%0D%0Agenerated+eight+isolates+with+the+highest+riboflavin+production+were+5%2C21+mg%2FL+from%0D%0Aisolate+5+and+6%2C11+mg%2FL+from+isolate+7.+The+isolates+were+named+as+S-3-3+and+S-5-2%2C%0D%0Arespectively.+The+morphological+characterization+showed+that+S-3-3+was+rods-shaped%0D%0A(Bacil)+while+S-5-2+was+spherical+(Coccus)+both+isolates+was+gram+positive+and+non%0D%0Amotile.+Antimicrobial+tests+on+both+isolates+forward+E.coli+by+disc+diffusion+method%0D%0Aindicated+the+ability+to+inhibit+the+growth+of+E.+coli.+The+S-5-2+isolates+showed%0D%0Ainhibitory+activity+for+2%2C6+stronger+than+S-3-3+which+generated+inhibitory+activity+for%0D%0A1%2C5.%0D%0AKeywords%3A+Isolation%2C+Lactic+Acid+Bacteria%2C+Riboflavin%2C+Fermented+Salted+Mustard%2C%0D%0AAntimicrobial+Test.&rft.publisher=UNIVERSITAS+LAMPUNG&rft.date=2018-01-31&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30342%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30342%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F30342%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++Vyna+Ayu+Ramadian+S%2C+1317011075++(2018)+ISOLASI+DAN+SKRINING+BAKTERI+ASAM+LAKTAT+(BAL)+PENGHASIL+RIBOFLAVIN+DARI+SAWI+ASIN+TERFERMENTASI.++UNIVERSITAS+LAMPUNG%2C+FAKULTAS+MATEMATIKA+DAN+ILMU+PENGETAHUAN+ALAM+.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F30342%2F