Harsi D Kusumaningrum
Institut Pertanian Bogor, Kampus IPB Darmaga, PO Box 220, Bogor 16002, Jawa Barat, Indonesia.

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Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica)

Jurnal ILMU DASAR Vol 12, No 2 (2011)
Publisher : Fakultas MIPA Universitas Jember

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Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans. Keyword: Musa paradisiaca formatypica, phenotypic-genotypic identification, Lactobacillus salivarus, Lactobacillus fructivorans

PENGEMBANGAN STRATEGI KEAMANAN PRODUK PERIKANAN UNTUK EKSPOR KE AMERIKA SERIKAT

JURNAL STANDARDISASI Vol 16, No 2 (2014): Vol 16, No 2 (2014)
Publisher : Badan Standardisasi Nasional

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Abstract

Saat ini Indonesia mengalami peningkatan produktivitas ekspor produk perikanan dan menjadi negara nomor satu penghasil produk tuna. Peningkatan produktivitas tersebut menghadapi tantangan terbesar di era perdagangan bebas ini yaitu permasalahan keamanan pangan yang terbukti dengan tingginya kasus penolakan produk perikanan Indonesia di AS. Penelitian ini bertujuan untuk menganalisis kasus penolakan produk perikanan Indonesia oleh Amerika Serikat dan mengembangkan rekomendasi strategi keamanan produk perikanan Indonesia untuk ekspor ke AS. Pengumpulan data menunjukkan penolakan produk Indonesia oleh Amerika Serikat tahun 2010-2012 menunjukkan fluktuasi dan didominasi oleh produk perikanan, dengan alasan utama penolakan adalah filthy dan Salmonella. Studi kasus di perusahaan olahan tuna yang telah disertifikasi HACCP oleh Kementerian Kelautan dan Perikanan dilakukan untuk memperkuat data. Hasil studi kasus menunjukkan kegagalan dalam penerapan sistem HACCP karena standar, regulasi dan audit yang tidak harmonis dengan FDA. Hasil gap analisis standar dan regulasi Indonesia terhadap FDA menghasilkan rekomendasi pengembangan strategi yang terkait dengan standardisasi, akreditasi, infrastruktur dan kerjasama internasional.

Phenotypic and genotypic identification of lactic acid bacteria isolated from spontaneous fermentation of unripe var. agung semeru banana (Musa paradisiaca formatypica)

Jurnal ILMU DASAR Vol 12 No 2 (2011)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Original Source | Check in Google Scholar | Full PDF (149.303 KB)

Abstract

Lactic acid bacteria (LAB) can be found on food products such as milk and meat products, cerealia, cassava, fruits or vegetable products. The objectives of this research were to identify phenotypic and genotypic of lactic acid bacteria isolated from spontaneous fermentation of unripe var agung semeru banana (Musa paradisiaca formatypica). Phenotypic identification was based on general morphology, physiological test, API and Biolog system. Genotypic identification used polymerase chain reaction (PCR) method and analyses of 16S rRNA sequence. The result showed that two groups of LAB (FSnh 1 and FSnh A isolate) can use glicerol, D-ribose, D- xylose, D-glucose, D-fructose, D-mannose, methyl α D-gluco pyranoside, N-acetyl glucosamine, esculin ferric citrate, salicin, D-celiobiose, D-saccharose, gentibiose and potassium gluconate as carbon source. Beside that FSnh 1 isolate used D-galactose, L-sorbose, L-rhamnose, and amygdalin, while FSnh A isolate used metil αD- glukopiranosa, arbutin, D-maltose, D-lactose, D-trehalose, D-turanose, and potassium 5-ketogluconate as carbon source. The genotypic identification showed that Lactobacillus sp associated with the spontaneous fermentation of var agung semeru banana were identified as Lactobacillus salivarus and Lactobacillus fructivorans.