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All Journal JSME MIPA UNIMA JURNAL PENDIDIKAN TAMBUSAI SOSCIED Biofarmasetikal Tropis (The Tropical Journal of Biopharmaceutical)
Lawalata, Helen J.
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Biochemistry, Genetics & Molecular Biology Chemistry Education Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Social Sciences

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SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
SUCCESSION OF LACTIC ACID BACTERIA ON CANDIED PAKOBA FRUIT (Syzygium luzonense) Kembuan, Patricia Pericilia; Mokosuli, Yeremia Samuel; Lawalata, Helen J.; Moko, Emma; Roring, Verawati I. Y
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.878

Abstract

Pakoba fruit is often made into sweets, salad, pickles because it has a very sour taste and is a habitat for lactic acid bacteria. The purpose of this study was to determine the characteristics of lactic acid bacteria succession during the fermentation process of candied pakoba fruit. This research is an explorative research. The number of microbes was observed starting from day 0, 1, 3 and 7. Based on the results of identification data, 12 bacterial isolates were obtained in pakoba fruit fermentation. The isolates obtained were then macroscopically identified and microscopically identified. 12 isolates were round, 12 isolates had enpitire edges, 12 isolates had raised elevations, 12 isolates had covex colony surfaces, 10 isolates were white and 2 isolates were cream-colored. Of the 12 isolates, it was found that the bacteria that grew in the fermentation of candied pakoba fruit after profile matching was suspected of the genus Lactobacilus sp. and Leucunostoc.
ANALISIS STRUKTUR DAN POLA PERTUMBUHAN IKAN PAYANGKA (Ophieleotris aporos) DI DANAU LIMBOTO Mokoginta, Ayatola R.; Mamangkey, Jefry J.; Rampengan, Mercy M. F; Ogi, Nova L I M; Lawalata, Helen J.
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.888

Abstract

Payangka fish (Ophieleotris aporos) is a fish that lives in freshwater and has the ability to survive in the midst of competition with other fishes that are very tough. This study aims to analyze the structure of payangka fish and the growth pattern of payangka fish in Lake Limboto. Fish samples were caught using a 2 cm net with a net length of 7 m and then a 1 m serok (sibusibu) with a total sample of 1003 fish. The results of the length structure analysis of payangka fish obtained a length range of 9.15 - 19.05cm with an average of 12.45 cm and the results of the weight structure analysis obtained a range of 9.27 - 47.97 grams with an average of 13.57 grams. The results of the analysis of the relationship between length and weight of payangka fish obtained allometric growth pattern (b = 2.92), b < 3 which means that weight gain is faster than length gain..
SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
SUCCESSION OF LACTIC ACID BACTERIA ON CANDIED PAKOBA FRUIT (Syzygium luzonense) Kembuan, Patricia Pericilia; Mokosuli, Yeremia Samuel; Lawalata, Helen J.; Moko, Emma; Roring, Verawati I. Y
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.878

Abstract

Pakoba fruit is often made into sweets, salad, pickles because it has a very sour taste and is a habitat for lactic acid bacteria. The purpose of this study was to determine the characteristics of lactic acid bacteria succession during the fermentation process of candied pakoba fruit. This research is an explorative research. The number of microbes was observed starting from day 0, 1, 3 and 7. Based on the results of identification data, 12 bacterial isolates were obtained in pakoba fruit fermentation. The isolates obtained were then macroscopically identified and microscopically identified. 12 isolates were round, 12 isolates had enpitire edges, 12 isolates had raised elevations, 12 isolates had covex colony surfaces, 10 isolates were white and 2 isolates were cream-colored. Of the 12 isolates, it was found that the bacteria that grew in the fermentation of candied pakoba fruit after profile matching was suspected of the genus Lactobacilus sp. and Leucunostoc.
ANALISIS STRUKTUR DAN POLA PERTUMBUHAN IKAN PAYANGKA (Ophieleotris aporos) DI DANAU LIMBOTO Mokoginta, Ayatola R.; Mamangkey, Jefry J.; Rampengan, Mercy M. F; Ogi, Nova L I M; Lawalata, Helen J.
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.888

Abstract

Payangka fish (Ophieleotris aporos) is a fish that lives in freshwater and has the ability to survive in the midst of competition with other fishes that are very tough. This study aims to analyze the structure of payangka fish and the growth pattern of payangka fish in Lake Limboto. Fish samples were caught using a 2 cm net with a net length of 7 m and then a 1 m serok (sibusibu) with a total sample of 1003 fish. The results of the length structure analysis of payangka fish obtained a length range of 9.15 - 19.05cm with an average of 12.45 cm and the results of the weight structure analysis obtained a range of 9.27 - 47.97 grams with an average of 13.57 grams. The results of the analysis of the relationship between length and weight of payangka fish obtained allometric growth pattern (b = 2.92), b < 3 which means that weight gain is faster than length gain..
Co-Authors Anita Costanci Christine Tengker Emma M Moko Herry Maurits Sumampouw Jefry Jack Mamangkey Kembuan, Patricia Pericilia Moko, Emma Mokoginta, Ayatola R. Mokosuli, Yeremia Samuel Muli, Efel J. R. Nova L.I.M Ogi Ogi, Nova L I M Pelealu, Irna W. Posumah, Danny Rampengan, Mercy M. F Roring, Verawati I. Y Roring, Verawati I. Y. Salaila, Tania Jennet Sambuaga, Natalia V. Samuel, Mokosuli Y. Tanorl, Meity N. Tengker, Anita C.