DISCUSSION

Bacteria are prokaryotes, their DNA is not located in the nucleus. Many bacteria contain
extracromosomal DNA circles called plasmids. In the cytoplasm there is no organelles other
than ribosomes, which are smaller than eukaryotic cells. Bacteria other than mycoplasm,
surrounded by a complex cell wall, which is different between Gram-positive and Gram-
negative bacteria. Many bacteria have flagella, filia or external capsules on the cell wall (Hart
and Shears, 2004). Acetobacter xylinum is an aerobic bacteria, in liquid medium can form a
layer that can reach a thickness of several centimeters, chewy, white and commonly called
Nata de Coco. Bacteria Accetobacter xylinum produces extracellular enzymes that can
arrange (polymerize) sugar (glucose) substances into thousands of fiber (homopolymer)
chains or cellulose. When Acetobacter bacteria are grown on sugar-containing liquid media,
for example: coconut water, tempe waste, pineapple, bacteria will produce acetic acid or
acetic acid and a white layer floating on the surface of the liquid medium. The thin layer is
known as Nata (Indah Putriana and Siti Aminah 2013).
Acetobacter xylinum bacteria have kemoorganotrophic properties, in which the bacteria are
able to use sucrose as a source of energy and carbon source which then synthesizes into
cellulose extracellularly, so that bacterial cells will be trapped within the cellulose fibriller
layer (Nisa, et al., 1997). According to Nisa's research, et. al. (1997) Acetobacter xylinum
bacteria can grow in the pH range of 3.5-7.0. Acetobacter xylinum bacteria include gram-
negative, rod-shaped, microaerophilic and positive catalase bacteria, these bacteria belong to
the group of acetic acid bacteria through the process of oxidation of methyl alcohol to
produce acetic acid. Acetobacter xylinum is not pathogenic in humans and animals
(Budiyanto, 2002). Based on observations of groups 1, 2, 3, 4, 5, and 6, bacteria Acetobacter
xylinum which is a gram negative bacteria and shaped stem (bacillus). This is in accordance
with the literature, according to Budiyanto (2002), Acetobacter xylinum bacteria including
gram negative bacteria, rod-shaped, microaerophilic and positive catalase, this bacterium
belongs to the group of acetic acid bacteria through methyl alcohol oxidation process can
produce acetic acid. The image of Acetobacter xylinum bacteria resulting from the
microscope is also in accordance with the literature image.
Kapang is a filamentous (fungal) fungus. One filament is called hypha; a hyphae group that
grows on a medium is called mycelium. Hyphae is formed from mold spores. Spores 3-30 μm
in diameter. Mold habitat is generally on wood and paper (Fitria et al 2008). Kapang is often
used in making tempe, is Rhizopus microsporus and R. oryzae. One of the fungi that has an
amylase enzyme is Rhizopus. Under aerobic conditions, Rhizopus produces many
extracellular amylase enzymes (Crueger and Crueger, 1984). The enzyme is produced to
break down complex compounds into simpler compounds, so they can be absorbed by cells
and can be used for growth. Rhizopus oryzae has a range of pH growth values of 4-7. R.
oligosporus can grow optimally at a temperature of 30-35 ° C, with a minimum temperature
of 12 ° C, and a maximum temperature of 42 ° C. The growth of R. oligosporus has the
characteristics of a brownish-gray colony with a height of 1 mm or more. Single sporangiofor
or in clusters with smooth or slightly rough walls, with a length of more than 1000 μm and a
diameter of 10-18 μm. (Madigan and Martinko, 2006).
According to Fardiaz (1989) the fungus Rhizopus has the following characteristics; nonseptic
hyphae, has a stolon and rhizoid that is dark when it is old, sporangiofora grows in stains
where rhizoid is also formed, sporangia is usually large and black, the columella is slightly
round and apofisis is shaped like a cup, forming a negative hyphae that penetrates the
substrate and fertile hyphae which produce sporangia at the tip of sporangiofora, grows
rapidly, and forms mycelium like cotton. Based on observations of groups 1 to 6, the fungus
is gray-brown and has a dense mycelia, this is because in Samson et al (1995) it is explained
that the fungus Rhizopus oligosporus and R. oryzae have conidia in brownish gray. Based on
observations, the isolated fungus was found by Rhizopus oligosporus because Pitt and
Hocking (1985) suggested that the length of sporangiosfor R. oligosporus 150-400 μm
shorter than R.oryzae is more than 1500 μm while sporangium R. Oligosporus 80-120 μm
more short of R.oryzae. So, this corresponds to the literature.
Air pollutant microbes can be yeasts and molds. The yeast is a single-celled fungus (fungus);
round, oval, or cylindrical; 3-5 μm in diameter; some multiply by dividing, and others
multiply by forming buds. The yeast habitat is generally present in foods (Fitria et al 2008).
The optimum temperature range for yeast growth is 25 - 30 ° C and the maximum
temperature is 35 - 47 ° C. Khamir is one of the microorganisms belonging to the fungi group
that is distinguished from unicellular shape. Vegetative reproduction of yeast primarily by
means of perching. Yeast has a larger cell size, and cell walls are stronger than bacteria, and
do not do photosynthesis and growth faster than algae or algae. The type of yeast that is the
main producer of alcohol is Saccharomyces cereviceae (Rahmi, 2011).

Saccharomyces cerevisiae is an aerobic facultative microbia that can use both aerobic and
anaerobic systems to obtain energy from the glucose breakdown process, resistant to high
levels of sugar and keep active activity at 28-232ºC (Kartika et al., 1992). Cells are
cylindrical, with a cell size of 5 -20 microns, and are usually 5-10 times larger than the size of
bacteria. This yeast is non-pathogenic and non-toxic, so it is widely used in various
fermentation processes such as baking and alcohol (Buckle et al., 2007). The yeast of
Saccharomyces cerevisiae species is very easy to grow and requires simple nutrition, the
growth rate is very fast and stable, and safe to use as food grade organism. With these
characteristics, S. cerevisiae has more role in bread making than other yeasts (Arnata, 2009).
Based on the observations of the yeast Saccharomyces cerevisea seen the form of spots, this
corresponds to the literature according to Buckle (2008), Saccharomyces cerevisea can be
seen with a microscope without staining and will be seen as transparent spots. Based on
observations, the morphology of yeast Saccharomyces cerevisea is round, oval, or elongated.
This corresponds to Fardiaz (1992) that the yeasts of the Saccharomyces species are round,
oval, or elongated, can form pseudomiselium with a smooth and strongly fermentative
surface.