Institutional Repository UIN Sunan Kalijaga YogyakartaAKTIVITAS BIOKONTROL BAKTERI ASAM LAKTAT ASAL MAKANAN FERMENTASI IKAN PEDE TERHADAP Phytopthora sp. PENYEBAB BUSUK BUAH PADA TANAMAN KAKAO (Theobroma cacao L.)NIM.: 22106040060Devi PuspitasariauthorCacao pod rot caused by Phytopthora sp. infection has resulted in significant losses across various cocoa-producing countries, including Indonesia. Excessive use of synthetic fungicides to manage this disease has led to fungal resistance. One alternative control strategy is the use of biocontrol agents, such as lactic acid bacteria (LAB). This study aimed to analyze the ability of LAB isolates derived from pede (fermented fish) to inhibit the growth of Phytopthora sp. through in vitro and in vivo assays. Two test isolates, BALP2 and BALP5, demonstrated high antagonistic activity against the fungus Phytopthora sp. (PhK) in dual-culture assays compared to the control (39.65 mm), with mean fungal radial growth of 19.61 mm and 20.88 mm, respectively. Isolate BALP2 exhibited the highest inhibition of PhK mycelial growth (19.25 mm) compared to BALP5 (26.25 mm) and the control (39.87 mm). The combination of PhK and BALP2 was significantly effective in inhibiting PhK fungal infection in vivo, resulting in the lowest disease severity (20%) compared to BALP5 (40%) and the control (35%). These findings indicate that LAB isolates from fermented pede fish have the potential to be further utilized as biocontrol agents against the PhK fungus responsible for cacao pod rot.570 Biologi, Ilmu Hayat2026-08-28UIN SUNAN KALIJAGA YOGYAKARTA;FAKULTAS SAINS DAN TEKNOLOGIThesis

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