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- W3182730656 abstract "Pongasi is a typical traditional drink of Tolakinese made from fermented cooked rice with yeast. The present study explores the types of bacteria and analyzes the alcohol concentration of Pongasi drinks. It is an experimental research that explore the sample of pongasi from one of home-industry factory, isolation and bacterial inoculation on NA (Nutrient Agar) media, Gram staining, biochemical testing on the Vitek 2 Compact Systems, measuring the alcohol concentration of the distillation method, and beverage sensitive test Pongasi with bacteria that have been isolated using MHA (Mueller Hinton Agar) media. The results suggest in the sample of Pongasi were white, round, and Gram positive bacteria colonies. The results of identification and biochemical tests showed that 91% were Staphylococcus carnosus bacteria. The results of alcohol analysis indicate that fermentation 2 has a percentage of alcohol concentration at 0.8%, fermentation 3 at 8.2%, and fermentation 4 at 21%. The three treatment groups were continued with a sensitivity test with three repetitions, and the average area of inhibition obtained in each treatment group was fermentation 2 at 9.05 mm, fermentation 3 at 12.12 mm, fermentation 4 at 12.14 mm." @default.
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- W3182730656 date "2021-05-01" @default.
- W3182730656 modified "2023-09-25" @default.
- W3182730656 title "Exploration of bacteria and analysis of alcohol concentration in pongasi a tolaki’s typical alcoholic beverage" @default.
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- W3182730656 doi "https://doi.org/10.1088/1742-6596/1899/1/012008" @default.
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