ISOLASI DAN IDENTIFIKASI BAKTERI PADA PRODUK ASAM REBUNG (DENDROCALAMUS ASPER) DI PASAR KEBUN KOPI JAMBI

Abstract

Fermented bamboo shoot (Dendrocalamus asper) is a traditional food product widely consumed by the local community. This study aims to isolate bacteria present in fermented bamboo shoot products sold at Kebun Kopi Market, Jambi. The research serves as an initial step in understanding the presence of microorganisms in traditional fermented foods, which may affect their quality and safety. The methods included aseptic sampling, serial dilution, and cultivation on Nutrient Agar (NA) to obtain bacterial colonies. The results showed that only a few bacterial colonies were isolated, with a limited number that could be counted manually. In conclusion, fermented bamboo shoot products from traditional markets contain naturally occurring bacteria, although the number of isolates obtained was relatively small. This provides a foundation for future research on the identification and potential roles of these bacteria.