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All Journal Jurnal Natur Indonesia Jurnal Ilmiah Pertanian
Ardhi, Aulia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Antioxydant Extract of Endophytic Fungi Fusarium oxysporum LBKURCC41 Marlinda, Sri; Teruna, Hilwan Yuda; Pratiwi, Nova Wahyu; Ardhi, Aulia; Saryono, Saryono
Jurnal Natur Indonesia Vol 17, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (416.485 KB) | DOI: 10.31258/jnat.17.2.1-9

Abstract

Fusarium oxysporum LBKURCC41 is one of endophyte fungi which is  able to produce secondary metabolites. The purpose of this research was to discover an antioxidant agent from F. oxysporum LBKURCC41extract that was fermented in Huang medium for 15 d with of corn and potato with particle size of 80 mesh as carbon sources. The ethyl acetate extract from the cultured medium showed four dominant component with retentiont time of 3.24, 3.44, 17.02 and 18.889 min. The F. oxysporum LBKURCC41 extract containing compounds with functional group O-H, C-H and C-O, and it had  a IC50 value of 435,157±12,009a.
Isolation and antimicrobial activity of lactic acid bacteria from the traditional fermented food cangkuok semaung in Riau, Indonesia Pratiwi, Nova Wahyu; Saryono, Saryono; Ismawati, Ismawati; Devi, Silvera; Suraya, Nabella; Lovenia, Nia; Nurafriza, Widya; Sasmita, Ellen Rosyelina; Ardhi, Aulia
Jurnal Ilmiah Pertanian Vol. 22 No. 2 (2025): Jurnal Ilmiah Pertanian
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/jip.v22i2.27537

Abstract

Fermentation can be an effective step in addressing postharvest handling challenges and enhancing nutritional value through the conversion of perishable crops into more stable products. One of the traditional fermented foods originating from Kuantan Singingi Regency, Riau Province, Indonesia, is cangkuok semaung (CS). This food is prepared by fermenting all fruit components of the semaung (Pangium edule). This research aimed to isolate and identify lactic acid bacteria (LAB) from CS and investigate their antimicrobial properties. The bacteria were isolated from the food, purified using the quadrant streak method on the De Man–Rogosa–Sharpe agar, and continued with morphological analysis and antimicrobial activities evaluation. The findings of this study revealed that 45 isolates were gram-positive bacteria identified as Lactobacillus sp. Among the LAB isolates, the highest antimicrobial activity against Escherichia coli, Staphylococcus aureus, Acinetobacter baumannii, and Klebsiella pneumoniae were shown by isolates of S12, S14, S27, and S24, respectively. These results suggest that LAB from CS, especially isolates S12 and S14, have promising antimicrobial properties and show potential as probiotic candidates that merit further investigation into possible applications in food and health sectors.
Co-Authors Hilwan Yuda Teruna Ismawati Ismawati Lovenia, Nia Marlinda, Sri NOVA WAHYU PRATIWI, NOVA WAHYU Nurafriza, Widya Pusaka, Semerdanta Saryono Saryono Sasmita, Ellen Rosyelina Silvera Devi suraya, nabella