Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Borneo Journal of Pharmacy
Diah Safitri
Universitas Muhammadiyah Banjarmasin
Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Potential Probiotic Food from Kalimantan: Haruan Pekasam (Channa striata) as a Resource of Lactic Acid Bacteria Andika Andika; Diah Safitri; Fitriah Fitriah; Nurul Fajeriyati; Siti Nashihah
Borneo Journal of Pharmacy Vol. 9 No. 3 (2026): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v9i3.9455

Abstract

Lactic acid bacteria (LAB) are widely used as probiotics, yet most recognized probiotic sources are derived from dairy and plant-based fermented foods, whereas fermented freshwater fish remains relatively underexplored. This study aimed to isolate and preliminarily screen LAB from Haruan pekasam (Channa striata), a traditional fermented fish product from Kalimantan, to evaluate its potential as a novel local probiotic source. The screening assessed LAB counts, Gram characteristics, lactic acid content, antagonistic activity against Escherichia coli, Salmonella typhi, and Shigella dysenteriae, and cell morphology using scanning electron microscopy (SEM). Fermentation was evaluated on days 8, 10, 12, and 14, with samples analyzed before and after frying. The highest presumptive LAB count occurs on day 14 in the non-fried sample at 2.04 × 10⁶ CFU/mL, while the fried sample reaches 0.75 × 10⁶ CFU/mL. All isolates are Gram-positive and rod-shaped, and SEM reveals cell sizes ranging from 1.462 to 1.682 µm. Lactic acid content ranges from 0.45% to 0.90%. LAB isolates demonstrate in vitro inhibition against all three pathogenic bacteria, with mean inhibition zones of approximately 12.37–13.83 mm. These findings indicate that C. striata is a promising indigenous, non-dairy source of LAB with preliminary probiotic potential and could be developed as a functional fermented food and a local probiotic source from Kalimantan.
Co-Authors Andika Andika Fitriah Fitriah Nashihah, Siti Nurul Fajeriyati