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All Journal HAYATI Journal of Biosciences ACTA VETERINARIA INDONESIANA Jurnal Kimia (Journal of Chemistry) Bumi Lestari Cassowary Jurnal Sewaka Bhakti Widyanatya: Jurnal Pendidikan Agama dan Seni Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Jurnal Biologi Udayana
Ida Bagus Gede Darmayasa
Program Studi Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Earth & Planetary Sciences Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Social Sciences Veterinary Other

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Bioactive Compound from Extract Filtrat Streptomyces sp.Sp1. as Biocontrol of Vibriosis on Larvae of Macrobrachium rosenbergii shrimps Retno Kawuri; IBG Darmayasa
HAYATI Journal of Biosciences Vol. 26 No. 1 (2019): January 2019
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (913.24 KB) | DOI: 10.4308/hjb.26.1.15

Abstract

  Production of Macrobrachium rosenbergii shrimp was limited by vibriosis disease. Streptomyces can be used as an alternative control of vibriosis which is caused by Vibrio anguillarum. Aplication of Streptomyces sp.1 culture could give significant different impacts (p<0.05) on the percentage of survival (SR) of shrimp larvae that had been infected by V. anguillarum compared to the control. This study was conducted to identify and determine bioactive compound of Streptomyces sp.1. The presence of bioactive compound was confirmed by gas chromatography-mass spectrometry (GC-MS) analysis. Identification of Streptomyces sp.1 by 16S rRNA partial gene sequencing method. Streptomyces sp.1 was identified to be Streptomyces sp.Sp1. There were 35 chemical compounds identified, the chemical compounds which have antimicrobial properties identified in the n butanol extract of Streptomyces sp.Sp1 are 3-Hexanone, 2-methyl (43%), n Butyl ether (19%) Nonane (CAS) n-Nonane (5.6%), Decane (CAS) n-Decane (3.2%), Hexacosane (CAS) n-Hexacosane (1.9%), Tetracontane (1.3%), Heneicosane (1.9%), Hexadeconoic acid, methyl ester (0.3%), Butane,1,1-dibutoxy (0.3%), and Limonene (0.3%). Benzeneacetic acid, 3-methoxy-.alpha.,4-bis[(tri (0.3%). These results suggested that Streptomyces sp.Sp1 had good general antimicroba activity and might have potential biocontrol antagonist Vibrio anguillarum.
KARAKTERISASI FRAKSI AKTIF ANTIBAKTERI EKSTRAK DARI DAUN PEPE (Gymnema reticulatum Br) I M. Dira Swantara; I. B. Darmayasa; Sri lestari
Jurnal Kimia (Journal of Chemistry) Vol. 4, No. 2 Juli 2010
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

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Abstract

Isolation and caracterisation of antibacterial compounds in the leaves pepe have been carried out. Extractionwas carried out by macerating using methanol and 70%. Separation of extracts which have activity to Eschericia coliand Stathylococcus aereus was conducted using the solvent partition by petroleum ether, chloroform, and ethylacetate. The most active extract, the ethyl acetate extract was separated by column chromatography using a mixtureeluent of chloroform, and ethyl acetate with a ratio of 1:1. The eluents were tested for their bioactivity asantibacterial agent and the results established that fraction 1 was the most active fraction. This next wing fraction 1was then identified using GC-MS.The gas chromatogram showed 3 peaks at 18.658 minutes (33.69%), 19.617 minutes (34.01%), and 25.492minutes (32.69%). It was suggested that the fraction contains three compounds. The first peak has a molecularion atm/z 296 with a base peak of 68, matches with the spectra of 3,7,11,15-tetramethyl 2-hexadesene-1-ol. The secondpeak, m/z 270 and 74, matches with the spectra of metyl hexadecanoate ester. The last peak has amoleculer ion at390 and base peak at 149, suggesting it is dioctyl-1,2-benzenedicarboxylilate.
UJI AKTIVITAS ANTIBAKTERI FRAKSI KULIT BATANG NANGKA I Made Dira Swantara; Ida Bagus Gede Darmayasa; Ni Komang Ayu Kumala Dewi
Jurnal Kimia (Journal of Chemistry) Vol. 5, No. 1 Januari 2011
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

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Abstract

This research aims to isolate and identify antibacterial compounds in jackfruit bar husk (Artocarpus heterophyllus, Lam.). 735.55 gramc of jackfruit bar husk yielded 500,25 grams of crude methanol.extract. The methanol extract was fractionated using petroleum ether, ethyl acetate and of n-butanol and then evaporated to yield crude extract of ethyl acetate 4.11 grams of petroleum ether (yellowish), 2.11 grams of ethyl acetate extract (brownish), and 1.17 grams of n-butanol (dark green).Bioactivitigs tests to Staphylococcus aureus and Eschericia coli showed that ethyl acetate extract had the largest inhibition zone. The purification of ethyl acetate extract with column chromatography resulted a faction which was antibacterial active (faction C).Identification of faction C using Gas Chromatography Mass Spectroscopy showed 3 compounds namely methyl hexadecanoate, dioctyl hexadioate, and dioctyl-1,2-benzene dicarboxylate.
SEMBUNG DELAN (Sphaerantus indicus L.) TERHADAP Pseudomonas solanacearum L. PENYEBAB PENYAKIT LAYU PADA TANAMAN TOMAT Ida Bagus Gede Darmayasa
Bumi Lestari Journal of Environment Vol 6 No 1
Publisher : Environmental Research Center (PPLH) of Udayana University

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Abstract

A research entitled “Inhibitid activity of plant fractination extract of Sembung Delan(Sphaeranthus indicus L.) to the causal agent of bacterial wilt on tomato” was carried out to find outthe active fraction of plant extract that responsible for bactericidal activity againt P. solanacearum L.,Results of this study showed that the crude extract of S. indicus inhibited the growth of P.solanacearum L. on PDA. It was indicated by the formation of inhibition zone around the disc loadedwith plant extract at concentration of 0 ppm, 10,000 ppm, 20,000 ppm, 30,000 ppm, 40,000 ppm, and50,000 ppm. From 17 fractions obtained from fractionation, fraction No. XV (eluted with ethylacetate 100%) contains three compunds with Rf value: 0.03; 0.23; 0.35 and fraction No. XVI (elutedwith ethyl acetate 100%) contains four compunds with Rf value: 0.03; 0.14; 0.17; 0.21, effectivityinhibited the growth of P. solanacearum L
ISOLASI DAN IDENTIFIKASI BAKTERI PENDEGRADASI LIPID (LEMAK) PADA BEBERAPA TEMPAT PEMBUANGAN LIMBAH DAN ESTUARI DAM DENPASAR I. B. G. Gede Darmayasa
Bumi Lestari Journal of Environment Vol 8 No 2 (2008)
Publisher : Environmental Research Center (PPLH) of Udayana University

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Abstract

Research on isolation and identification of lipid degrading bacteria in some sewage disposing sites and Denpasar Estuary Dam was carried out in April, 2006. This research aims to identify fat degrading bacteria on those areas.Isolation of bacteria was undertaken using thinning methods (platting methods) grown at sierra media. Colonies observed on the media after incubation on the temperature of 30-370C for 24 hours were identified based on macroscopic observations, biochemical tests, microscopic and cross tests to ensure that the bacteria identified was absolutely lipid degrading bacteria.The research result showed that number of lipid degrading bacteria isolates obtained from three sampling sites were 7 isolates. Four isolates were obtained from samples taken on BTDC Lagoons, the samples of which contains Bacillus sp. (A). Bacillus sp. (B), Klebsiella sp. and Staphylococcus sp., 2 isolates were gotten from samples found in estuary DAM with bacteria of Bacillus sp. (A) and Klebsiella sp. and 1 isolate was gotten from slaughterhouse waste disposal with Klebsiella sp. bacteria. Cross test results carried out on the seven isolates showed that two genera of bacteria only, namely: Bacillus sp. and Pseudomonas sp., which were viable after inoculation and 24 hours of incubation time.
KECAK RAMAYANA DAN BALLET RAMAYANA WAKIL UNHI DI PENTAS INTERNATIONAL “KUMBH MELLA” TRIVANI, ALLAHABAD, ULTRA PARADESH INDIA UTARA Ida Ayu Gde Yadnyawati; I Nyoman Winyana; I Wayan Sukadana; I Made Sugiarta; I Wayan Sudiarsa; I Made Sudarsana; Pande Gde Eka Mardiana; Ida Bagus Putu Darmayasa; I Ketut Gede Rudita; I Luh Putu Wiwin Astari; Ida Ayu Prayitna Dewi; I Gusti Ayu Suasthi; Cokorda Putra
JURNAL SEWAKA BHAKTI Vol 3 No 2 (2019): Sewaka Bhakti
Publisher : UNHI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1646.429 KB) | DOI: 10.32795/jsb.v3i1.520

Abstract

Pengaruh dan penyebaran Ramayana sebagai sebuah konsep cerita yang bersumber dari sastra Ramayana tidak dipungkiri telah menyebar di Indonesia semenjak Hindu dikenalkan. Ada berbagai sumber yang dapat dijadikan bukti hidupnya cerita Ramayana di dalam kehidupan masyarakat Hindu khususnya. Di Bali sendiri cerita ramayana tidak saja menjadi pergulatan pengamat budaya khususnya sastra-sastra yang seringkali secara eksis digemakan lewat bentuk seni budaya. Kecak merupakan salah satu bentuk karya seni pertunjukan klasik yang mengambil inspirasi dari cerita Ramayana. Sangat beralasan ketertarikan karena menggugah pandangan masyarakat tentang nilai-nilai yang terkandung di dalamnya menjadikan bentuk bentuk garapan semakin menarik. Kecak yang seringkali diasosiasikan dengan kera tampaknya memberikan sentuhan harmoni musikal yang sangat tepat dengan latar budaya Ramayana. Ketokohan yang mengagumkan diperlihatkan oleh Hanoman atau kera berbulu putih yang senantiasa hadir demi menjaga dharma atau kebenaran dianggap menjadi inspirasi di dalam kehidupan masyarakat Hindu di Bali Inspirasi tersebut tampaknya menjadi alasan kuat bagi seorang peneliti India untuk memperlihatkan kepada dunia tentang pengaruh wiracerita yang dianggap berhasil menginspirasi masyarakat dunia.
TARI BARIS KEKUPU DALAM UPACARA MAMUKUR DI BANJAR LEBAH DESA ADAT SUMERTA KAJA DENPASAR I Made Sudarsana; Anak Agung Dwi Dirgantini; Ida Bagus Darmayasa
WIDYANATYA Vol 2 No 01 (2020): WIDYANATYA
Publisher : UNHI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32795/widyanatya.v2i01.630

Abstract

Merefleksikan unsur-unsur kesenian, khususnya seni pertunjukan, dalam ritual keagamaan, seni tari wali atau tari sakral merupakan salah satu unsur yang menunjang rangkaian segala upacara keagamaan yang ada di Bali. Artikel ini membahas salah satu tari sakral atau wali bernama Tari Baris Kekupu yang berada di Banjar Lebah Desa Adat Sumerta Kaja, Denpasar. Berdasarkan hasil penelitian, tarian ini merupakan bagian integral dari kehidupan masyarakat setempat yang selalu terikat dengan peristiwa ritual atau upacara Mamukur. Bentuk Tari Baris Kekupu, ditarikan oleh penari anak-anak perempuan karena didalam Tari Baris Kekupu ini terdapat unsur-unsur Tari Legong, Idenya terinspirasi dari hiasan kupu-kupu pada damar kurung yang dipasang saat upacara Mamukur. Selain itu, secara fungsional tarian ini dapat dipahami memiliki fungsi religius dan fungsi pelestarian budaya.
Penghambatan Faktor Virulensi Vibrio parahaemolyticus Menggunakan Isolat Bakteri dari Saluran Pencernaan Ikan Kerapu Siti Nurlatifah; Ida Bagus Gede Darmayasa; Pande Gde Sasmita Julyantoro; Putu Eka Sudaryatma
Acta VETERINARIA Indonesiana Vol. 10 No. 3 (2022): November 2022
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/avi.10.3.228-238

Abstract

Ikan kerapu adalah komoditas perikanan yang bernilai ekonomis tinggi pada pasar domestik dan internasional. Akan tetapi, dalam budidaya ikan kerapu masih sering ditemukan kasus penyakit vibrosis yang berdampak terhadap kerugian ekonomi akibat kematian yang ditimbulkan. Penyakit ini disebabkan salah satunya oleh bakteri Vibrio parahaemolyticus yang faktor virulensinya diregulasi oleh mekanisme kuorum sensing (QS). Pencegahan penyakit bakteri selama ini sering dilakukan dengan menggunakan antibiotik yang berisiko munculnya bakteri resisten antibiotik. Salah satu upaya untuk menghindari hal tersebut adalah dengan menghambat sistem QS menggunakan bakteri pendegradasi molekul sinyal N-acyl homoserine lactone (AHL). Pada penelitian ini dilakukan isolasi kandidat bakteri pendegradasi AHL pada media menggunakan AHL komersial sebagai sumber N tunggal dan juga melakukan isolasi bakteri V. parahaemolyticus pada media Thiosulfate-Citrate-BileSalts-Sucrose Agar dari saluran pencernaan ikan kerapu. Pengaruh penambahan isolat kandidat pendegradasi AHL terhadap tiga faktor virulensi V. parahaemolyticus yaitu motilitas, produksi kaseinase dan hemolisa diuji dengan mengkultur V. parahaemolyticus dengan dan tanpa penambahan isolat pendegradasi AHL. Hasil penelitian menunjukkan bahwa 2 isolat kandidat pendegradasi AHL yaitu SNA02 dan SNA03 mampu menurunkan ketiga faktor virulensi yang diuji tersebut. Hal ini mengindikasikan bahwa isolat SNA02 dan SNA03 berpotensi sebagai kandidat bakteri untuk mencegah penyakit vibriosis. Hasil ini diharapkan dapat membantu pembudidaya ikan kerapu dalam mengendalikan patogenitas bakteri V. parahaemolyticus.
Pengaruh suplementasi buah dan lama fermentasi terhadap mutu organoleptik kombucha teh hitam Flavia Fionessa Falenda Shanzet; Ni Putu Indiani Sahaning Karna; Nadia Khairunnisa; Ayu Amelia; Alayna Himawan; Ida Bagus Gede Darmayasa; Yan Ramona
Cassowary Vol 6 No 1 (2023): Januari
Publisher : Program Pascasarjana Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/casssowary.cs.v6.i1.194

Abstract

ABSTRACT Kombucha is a beverage made from tea as its basic ingredient and fermented by active starter of microbial consortia. The flavor of this fermented beverage is determined by many factors, such as supplementation of the main raw ingredient with various fruits, sugar, and types of tea used as its main raw ingredient. The main objective of this research was to elucidate the effect of fruit supplementation (addition of Fuji apple and strawberry) on the organoleptic quality of the products, following incubation periods of 4, 8, and 12 days. A triplicate complete randomized factorial design (types of fruits combined with incubation period) was applied in the experiment. Organoleptic tests (include taste, aroma, and color of the products) were conducted by applying quisionere method involving 7 panelis. The results showed that types of fruits and incubation period significantly affected (p<0.05) the organoleptic quality of the kombucha products. Overall, combination of stroberry and incubation period of 4 days gave the best results (p<0.05) when compared to control (commercially sold kombucha) and other treatments, indicating that such product has potential to be widely commercialized. Keywords: Alcohol, fermented beverage, fermentation, kombucha, organic acids ABSTRAK Kombucha merupakan minuman hasil fermentasi yang terbuat dari bahan dasar teh setelah diinokulasi dengan mikroba starter. Cita rasa kombucha sangat ditentukan oleh penambahan suplemen, seperti gula, buah-buahan, dan jenis teh yang dipakai. Tujuan utama penelitian ini untuk mengelusidasi pengaruh penambahan jenis buah (buah apel dan buah strobery) dan lama waktu fermentasi (4, 8, dan 12 hari) terhadap kualitas organoleptik produk kombucha yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap factorial (jenis buah yang dikombinasi dengan lama fermentasi) dengan 3 kali ulangan untuk setiap kombinasi perlakuan. Uji organoleptik (rasa, warna, dan aroma) dilakukan dengan metoda kuesioner yang melibatkan 7 orang panelis. Hasil penelitian menunjukkan bahwa jenis buah dan lama fermentasi berpengaruh nyata terhadap tingkat kesukaan panelis pada produk kombucha. Secara keseluruhan, perlakuan kombinasi penambahan buah stroberi dan waktu fermentasi selama 4 hari memberikan hasil terbaik, dan berbeda nyata dengan kontrol maupun perlakuan lainnya. Hal ini mengindikasikan bahwa produk penelitian ini berpeluang untuk dipasarkan secara luas. Kata kunci: Alkohol, asam organik, fermentasi, kombucha, minuman terfermentasi
Deteksi Cemaran Bakteri pada Sampel Daging Sapi dengan Uji TPC Ratu Ayu Ningrat; Ida Bagus Gede Darmayasa; Inna Narayani
Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Vol. 2 No. 5 (2024): Oktober : Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika
Publisher : Asosiasi Riset Ilmu Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/arjuna.v2i5.1190

Abstract

Balai Karantina Pertanian Kelas I Denpasar is located on Jl. Raya Sesetan No 312, Denpasar which is a place of seclusion and/or action as an effort to prevent the entry and spread of pests and animal diseases or nuisance organisms from abroad and from one area to another within the country, or exit from territory of the Republic of Indonesia. The people's need for beef is increasing, demanding more production in order to reach many consumers in various regions. This causes beef producers to pay attention to the quality of the meat to be marketed so that the meat becomes safe. The Total Plate Count (TPC) is one of the initial tests to identify the general microbial count in meat. Therefore, this study aims to determine the TPC in samples of beef that will be marketed outside Bali. There were 20 samples of beef, originating from 5 beef companies in Bali that beef outside the island of Bali through testing services from the Class 1 Agricultural Quarantine Center Denpasar. The test results stated that most of the beef samples from the five companies were contaminated with microbes. The feasibility of consuming the beef sample was declared feasible in accoaccord per 2008 SNI standard 1 x 106 CFU/g.
Co-Authors A.A.S. A. Sukmaningsih Alayna Himawan Alfian Siswanto Ariyanti Ni Kadek Ayu Amelia Bekti Revi Rahayu Cokorda Putra Deny Christine Sidabutar Dwi Dirgantini, Anak Agung Faldy Efriant Pangemanan Fania Agustini Flavia Fionessa Falenda Shanzet I Gede Sugita Artana I Gusti Agung Ayu Ratnawati I Gusti Ayu Laras Pratama Putri I Ketut Gede Rudita I KETUT MUKSIN I Ketut Sundra I Komang Adi Widyastama I Luh Putu Wiwin Astari I Made Dira Swantara I Made Sara Wijana I Made Sugiarta I Nyoman Winyana, I Nyoman I Putu Agus Hendra Wibawa I W BUDIARSA SUYASA I Wayan Kasa I Wayan Sudiarsa I Wayan Sukadana I.P.G. Ardhana Ida Ayu Gde Yadnyawati Ida Bagus Made Suaskara Ilham . Inna Narayani Joko Wiryatno Junita Hardini Kadek Feby Widyantari Kadek Sudarmi Komang Kartika Indi Swari Komang Krisna Lalu Muhammad Sakti Surya Jagat Lintang Pradhanawati Made Ria Defiani MADE SUSUN PARWANAYONI Made Yuni Pratiwi Martin Joni Meitini Proborini Wahyuni Nadia Khairunnisa Nasha Hadi Rahmadanty NI KADEK WIWIK SINTA DEWI Ni Komang Ayu Kumala Dewi Ni Komang Deny Julyeda Ni LUH ARPIWI Ni Luh Putu Eka Suartini Ni Made Indah Suandewi Ni Made Susun Parwanayoni Ni Putu Adriani Astiti Ni Putu Indiani Sahaning Karna Ni Putu Sinta Puspa Dewi Ni Putu Yuliatiningsih Ni Wayan Purni wirathi Ni Wayan Sudatri Nyoman Mega Antari Pande Gde Eka Mardiana Pande Gde Sasmita Julyantoro Pande Putu Purwaningsih Prayitna Dewi, Ida Ayu Putu Cindy Arista Putu Eka Sudaryatma Ratu Ayu Ningrat Retno Kawuri Rochmalia Juniarti Putri Sang Ayu Sri Satya Laksmi Utari Sang Ketut Sudirga SANG KETUT SUDIRGA Siti Didah Alawiah Siti Nurlatifah SRI LESTARI Suasthi, I Gusti Ayu Suta Arta Yan Ramona Yulita Salma Lani