Komposisi Mikroorganisme Pada fermentasi Umbi Ubi Kayu Pahit Menjadi “Wikau
Maombo”
(The Composition Of Microorganisms On The Bitter Cassava Root Become "Wikau Maombo"
Fermentation)
The aim of the research was to know total count of microorganisms and character of group of type
mikroorganisme which natural grow of during fermentation process of " Wikau Maombo". This research was
conducted in Biological Laboratory of Faculty of Mathematics and Natural Sciences of University Haluoleo.
The research use is experimental method having the character of explorate. The total count of
microorganisms calculated with the method of " Standard of Plate Count", and characterize of group of type
of microorganisms by spread plate isolation method use the medium Nutrient Agar for the bacteria, Potato
Dextrose Agar for the mould , and Yeast Malt Agar for the yeast. The calculation and isolation of
microorganisms conducted every day during 4 day fermentation, with the fresh bitter cassava root control
before fermentation. The result of research show total count of bacteria of fresh cassava root equal to 1,1 x
106 CFU/mL and at "Wikau Maombo” after fermentation, respectively 1, 2, 3 and 4 day become 7,5 x 106
CFU/ mL, 4,3 x 107 CFU/mL, 0,9 x 107 CFU/mL, and 3,0 x 107 CFU/mL, by 20 kinds of isolate group. The
total count of mould of fresh cassava root equal to 1,1 x 105 CFU/mL, and respectively at "Wikau Maombo"
after fermentation, that is equal to 1,0 x 107 CFU/mL, 2,1 x 107 CFU/mL, 1,7 x 107 CFU/mL, and 1,6 x 107
CFU/mL. the Isolates of mould consisted by four kinds of isolate group.The total count of yeast of cassava
root of before fermentation of equal to 0,9 x 106 CFU/mL, and at “wikau maombo" after fermentation,
respectively, that are 3,9 x 106 CFU/mL, 2,8 x 106 CFU/ml, 2,0 x 106 CFU/mL, and 0,8 x 106 CFU/mL. The
solates of yeast consisted by four kinds of isolate group