Desniar - -
Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Kampus IPB Darmaga, Jalan Agatis, Bogor 16680 Jawa Barat Telepon (0251) 8622909-8622906, Faks. (0251) 8622907

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ANTIMIKROBA DARI Chaetoceros gracilis YANG DIKULTIVASI DENGAN LAMA PENYINARAN BERBEDA Setyaningsih, Iriani -; -, Desniar -; Purnamasari, Evi -
Jurnal Akuatika Vol 3, No 2 (2012): Jurnal Akuatika
Publisher : Fakultas Perikanan dan Ilmu Kelautan

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Abstract

Microalgae mampu menghasilkan berbagai senyawa aktif seperti antibakteri. Salah satu microalgae yang menghasilkan komponen antibakteri adalah Chaetoceros gracilis. Antibakteri adalah zat yang menghambat atau membunuh pertumbuhan mikroorganisme. Studi ini bertujuan untuk mendapatkan mentah ekstrak Chaetoceros gracilis dan tes untuk aktivitas antibakteri. Chaetoceros gracilis dibudidayakan di buatan media dengan durasi berbeda pencahayaan dan dipanen pada budaya berbeda usia. Ekstraksi untuk antibakteri senyawa digunakan etanol. Ekstrak kasar C. gracilis yang dibudidayakan di berbeda pencahayaan durasi dan dipanen dalam budaya berbeda usia memiliki aktivitas antibakteri Bacillus cereus dan Vibrio harveyi. Kata kunci : Anti bakteri, Antifungal, bacillus cereus, chaetoceros gracilis, ethanol, fusarium oxysporum, dan Vibrio harveyi
SENYAWA ANTIMIKROBA YANG DIHASILKAN OLEH BAKTERI ASAM LAKTAT ASAL BEKASAM -, Desniar -; Rusmana, Iman -; Suwanto, Antonius -; Mubarik, Nisa Rachmania
Jurnal Akuatika Vol 3, No 2 (2012): Jurnal Akuatika
Publisher : Fakultas Perikanan dan Ilmu Kelautan

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Abstract

Bakteri asam laktat (BAL) adalah mikroba dominan yang ditemukan dalam fermentasi ikan. Tujuan penelitian ini adalah menentukan perkiraan kuantitatif awal dari substansi antimikroba yang dihasilkan oleh isolat BAL asal bekasam dan mengetahui aktivitas antimikrobnya terhadap lima bakteri patogen. Perkiraan kuantitatif asam laktat dan H2O2, menggunakan metode titrasi. Uji aktivitas antimikroba menggunakan metode difusi sumur agar. Karakterisasi (morfologi, fisologi dan pertumbuhan) dan identifikasi menggunakan API 50 CHL (Bio-Mereux, France). Produksi asam laktat dan H2O2 meningkat dengan waktu inkubasi untuk semua isolat kecuali pada isolat BP(3). Produksi asam laktat tertinggi adalah 21,765 g/L yang dihasilkan oleh isolat SK(5) (48 jam inkubasi). Konsentrasi H2O2 yang dihasilkan oleh semua isolat jauh lebih rendah dibandingkan dengan asam laktat. Konsentrasi H2O2 tertinggi ialah 0,079 g/L pada isolat BI(3) dan BP(20) dalam 72 jam inkubasi. Supernatan bebas sel yang dinetralkan tidak menghambat pertumbuhan bakteri uji, sedangkan yang tidak dinetralkan dapat mengambat bakteri uji yang digunakan dengan zona hambat 9 -15 mm. Zona penghambatan terbesar dihasilkan oleh isolat SK(5) (24 jam inkubasi) terhadap S. aureus. Isolat BI(3), BP(3) dan BP(20) adalah Pediococcus pentosaceus 1 dengan kemiripan sebesar 99,9%. Isolat SK(5) adalah Lactobacillus plantarum 1 dengan kemiripan sebesar 99,9%. Penelitian ini menunjukkan bahwa isolat BAL asal bekasam dapat dijadikan sebagai kandidat biopreservatif pangan terutama untuk pengolahan hasil perikanan. Kata kunci: antimikrobial, asam laktat, bakteri asam laktat, bekasam, dan hidrogen peroksida.
Fermentation of Tambelo and its product characteristics Anwar, Lely Okmawaty; Hardjito, Linawati -; -, Desniar -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

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Abstract

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human’s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.Keywords: fermentation, mangrove, tambelo
Fermentation of Tambelo and its product characteristics Anwar, Lely Okmawaty; Hardjito, Linawati -; -, Desniar -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17, No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v17i3.8914

Abstract

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human?s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.Keywords: fermentation, mangrove, tambelo