Scribd Logo
Upload

Welcome to Scribd!

  • LAMPIRAN Biopros

    Uploaded by

    Selysely Sely
    6 views3 pages
    The document contains results from several experiments on the metabolism, growth conditions, viability and activity of different bacteria including E. coli, S. aureus and B. subtilis. Section I examines the effect of temperature on bacterial growth, showing optimal and lethal temperatures. Section II looks at the effect of osmotic pressure of sucrose and NaCl solutions. Section III reports viability percentages of bacterial samples over time. Section IV measures the rising of dough volumes inoculated with different bacterial samples over 90 minutes.

    Original Description:

    Original Title

    LAMPIRAN biopros.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document contains results from several experiments on the metabolism, growth conditions, viability and activity of different bacteria including E. coli, S. aureus and B. subtilis. Section I examines the effect of temperature on bacterial growth, showing optimal and lethal temperatures. Section II looks at the effect of osmotic pressure of sucrose and NaCl solutions. Section III reports viability percentages of bacterial samples over time. Section IV measures the rising of dough volumes inoculated with different bacterial samples over 90 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views3 pages

    LAMPIRAN Biopros

    Uploaded by

    Selysely Sely
    The document contains results from several experiments on the metabolism, growth conditions, viability and activity of different bacteria including E. coli, S. aureus and B. subtilis. Section I examines the effect of temperature on bacterial growth, showing optimal and lethal temperatures. Section II looks at the effect of osmotic pressure of sucrose and NaCl solutions. Section III reports viability percentages of bacterial samples over time. Section IV measures the rising of dough volumes inoculated with different bacterial samples over 90 minutes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    LAMPIRAN

    Metabolisme Sel
    Hasil
    Organisme Kelompok Amilase / Lipase / Protease /
    Ø Zona Ø Zona Ø Zona
    1 (+) / 1.5 cm (+) / 1.5 cm (+) / 1.4 cm
    2 (-) / 0 cm (-) / 0 cm (+) / 2.1 cm
    3 (+) / 0.5 cm (+)
    E. coli
    4 (+) / 1.2 cm (+) / 0.3 cm (+) / 0.8 cm
    5 (+) / 3 cm (+) / 0.4 cm (+) / 2 cm
    6 (+) / 2 cm (+) / 1 cm (+) / 2 cm
    1 (+) / 1.2 cm (+) / 1.2 cm (+) / 1.2 cm
    2 (+) / 3 cm (-) / 0 cm (-) / 0 cm
    3 (+) (+)
    S. Aureus
    4 (-) / 0 cm (+) / 0.9 cm (+) / 0.8 cm
    5 (+) / 2 cm (+) / 0.5 cm (+) / 1 cm
    6 (+) / 1 cm (+) / 1.3 cm (-) / 0 cm
    1 (+) / 1 cm (+) / 1 cm (+) / 1.7 cm
    2 (+) / 1.5 cm (+) / 0.3 cm (+) / 1.9 cm
    3 (+) (+)
    B. Subtilis
    4 (+) / 0.9 cm (+) / 1.1 cm (-) / 0 cm
    5 (+) / 2 cm (+) / 1 cm (+) / 0.5 cm
    6 (+) / 1 cm (+) / 1.2 cm (+) / 2.5 cm
    Keterangan:
    (+) = Hasil positif
    (-) = Hasil Negatif

    Pengaruh Suhu Terhadap Pertumbuhan Bakteri


    Organisme Kondisi Lingkungan
    Kelompok
    Lemari Es Suhu Kamar Suhu 37 ° C Suhu 55 ° C
    1 (-) (+++)
    E. coli
    2 (+++) (+++)
    3 (-) (+)
    B. subtilis
    4 (++) (++)
    5 (-) (++)
    S. aureus
    6 (+++) (+++)
    Keterangan
    (+++) = Tumbuh luar biasa
    (++) = Tumbuh baik
    (+) = Tumbuh sedikit
    (-) = Tidak tumbuh
    I. Titik Kematian Thermal

    Suhu (°C)
    Organisme Kelompok
    55 60 65 70 80 90 100
    1 (+++) (+++) (+++)
    E. coli
    2 (+++) (+++)
    3
    B. subtilis
    4 (+++) (+++)
    5 (+) (+++)
    S. aureus
    6 (+++) (-)
    Keterangan
    (+++) = Tumbuh luar biasa
    (++) = Tumbuh baik
    (+) = Tumbuh sedikit
    (-) = Tidak tumbuh

    II. Pengaruh Tekanan Osmotik Terhadap Bakteri


    Organisme Kelompok Sukrosa Segera 1/2 Jam 1 Jam 1,5 Jam 2 jam
    1 40% xxx xxx xxx xx x
    E.coli 2 4% x xxx xx xxx xxx
    3 0,40% xxx xx xx x x
    4 40% xxx xxx xxx xxx xxx
    B.subtilis 5 4% xxx xx xx x x
    6 0,40% x xx xxx xxx xxx

    Organisme Kelompok NaCl Segera 1/2 Jam 1 Jam 1,5 Jam 2 jam
    6 30% xxx x xx xxx xxx
    E.coli 5 3% xx xx x x x
    4 0,30% xx xx xx xx x
    3 30% xxx xxx xx x x
    B.subtilis 2 3% xxx xxx xxx xxx xxx
    1 0,30% xx xx xxx xxx xxx
    Keterangan
    xxx = Tumbuh luar biasa
    xx = Tumbuh baik
    x = Tumbuh sedikit
    0 = Tidak tumbuh
    III. Viabilitas Sel

    Kelompok Jumlah Sel Hidup Jumlah sel Mati Viabilitas Sel


    1 61 745 29,6 %
    2 116 63 64 %
    3 37.5 %
    4 17 87 16.4 %
    5
    6

    IV. Aktifitas Ragi Roti (Uji Adonan)

    Volume Adonan (ml)


    Kelompok
    0 menit 30 menit 60 menit 90 menit
    1 43 81 86 91
    2 40 86 90 96
    3 37 82 86 90
    4 39 80 86 88
    5
    6 40 81 90 94

    You might also like