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All Journal Jurnal Perikanan dan Kelautan BERITA BIOLOGI Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Makara Journal of Science
Endang Sri Heruwati
Balai Besar Riset Pengolahan Produk dan Bioteknologi, Departemen Kelautan dan Perikana, Jakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences

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ANALISIS SENYAWA BIO AKTIF DARI EKSTRAK BUI PICUNG (Pangium edule Reinw.) SEGAR Mangunwardoyo, Wibowo; Ismaini, Lily; Heruwati, Endang Sri
BERITA BIOLOGI Vol 9, No 3 (2008)
Publisher : Research Center for Biology-Indonesian Institute of Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (370.188 KB) | DOI: 10.14203/beritabiologi.v9i3.781

Abstract

Pangi (Pangium edule Reinw.) seed has long been used traditionally as a preservative agent for fish, especially in remote areas.A study has been conducted on analysis of bioactive compounds of pangi fresh seeds extracts and their fractions.In this study,maceration of fresh seed using water and 50% ethanol was carried out followed by thin layer chromatography (TLC) analysis to see weather the extracts contained tannin. Both extract then separated into their respective fractions using column chromatography.Fractions which had been tested to have highest antibacterial activity were then analysed using gas chromatography mass spectrometry (GC-MS) to assess the active compounds which believe to be a preservative agent.Identification of water and 50% ethanol extract of Pangium edule Reinw.fresh seeds with TLC resulted that tannin were found in those extracts. Furthermore, GC-MS analysis showed that fractions which had been previously tested to have high antibacterial activity contained 9-octadecanoic acid whith similarity index of 89%, and 1,2-benzenedicarboxylic acid whith similarity index of 94-85%.
Penghambatan Enzim L-Histidine Decarboxylase dari Bakteri Pembentuk Histamin Menggunakan Asam Benzoat Heruwati, Endang Sri; Mangunwardoyo, Wibowo
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 3, No 2 (2008): Desember 2008
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v3i2.14

Abstract

ABSTRAKStudi tentang penghambatan enzim L-Histidine Decarboxylase (HDC) menggunakan asambenzoat telah dilakukan. Dalam percobaan ini, enzim HDC diproduksi dari isolat A4, yangdiidentifikasi sebagai Enterobacter sp. Asam benzoat pada konsentrasi 10, 15, 20, 25, dan 30mM ditambahkan pada ekstrak enzim kasar dan perubahan aktivitas enzim diamati. Hasilpercobaan menunjukkan bahwa semua perlakuan konsentrasi asam benzoat dapat menghambataktivitas enzim HDC, namun penghambatan tertinggi dicapai pada perlakuan 15 mM, denganaktivitas sebesar 0,17 U. Penghambatan aktivitas enzim optimum pada penambahan 15 mMasam benzoat adalah pada suhu 40oC dan pH 6,0. Penambahan ion Fe2+memberikanpenghambatan yang lebih tinggi dibandingkan ion logam lain. Hasil aplikasi perendaman ikantongkol lisong (Euthynnus affinis) dalam larutan asam benzoat 0,1% selama 30 menitmenunjukkan adanya pengaruh nyata terhadap penghambatan pertumbuhan bakteri penghasilhistamin maupun produksi histaminnya, sementara tidak terlihat pengaruh terhadap kadar airmaupun pH ikan.
KARAKTERISTIK KARAGENAN HASIL ISOLASI Eucheuma spinosum (Alga merah) DARI PERAIRAN SEMENEP MADURA Diharmi, Andarini; Fardiaz, Dedi; Andarwulan, Nuri; Heruwati, Endang Sri
Jurnal Perikanan dan Kelautan Vol 16, No 02 (2011)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.16.02.%p

Abstract

Eucheuma spinosum is a potential algal producing carrageenan in Indonesia. The aim of this resaerach is to define characteristic of carrageenanproduced by the algae harvested from Sumenep waters Madura. The carrageenanwas extracted in 1 : 50 value of Ca(OH)2 at 90-950C for 3 hours. The extract wasprecipated in 1:1 volume of 96% etanol, dried and graund. Parameters taste wereyields, moisture, sulfat, ash, acid insoluble ash, gel strenght, viscocity andmoleculer structure. The result indicated that the yield, moisture, sulphat, ash, acidinsolube ash, gel strenght, viscocity and muscular structure was 34.85%, 11.09 %,ash content 26.32 %, acid insoluble ash 0.3%, kadar sulfat content 27.76%, gelstrenght 43.70 gf respectually. The carrageenan was found to have virtuallyidentical FTIR of iota-karagenan
SELEKSI DAN PENGUJIAN AKTIVITAS ENZIM L-HISTIDINE DECARBOXYLASE DARI BAKTERI PEMBENTUK HISTAMIN Mangunwardoyo, Wibowo; Sophia, Romauli Aya; Heruwati, Endang Sri
Makara Journal of Science Vol. 11, No. 2
Publisher : UI Scholars Hub

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Selection and test of L-histidine decarboxylase enzyme activity of six isolates of histamine forming bacteria. Six isolates of histamine forming bacteria were screened to see the degree of ability in producing histamine on modified Niven’s medium. The result showed that the six bacteria were able to produce histamine by giving a pinkish color on the medium, which could be used as a preliminary identification of histamine-forming bacteria (HFB). The isolates were grown in liquid modified Niven medium to measure the production of histamine. The histamine produced were determined by Hardy and Smith method. The result showed that all of the isolates produced high level of histamine (92.35 – 305.49 mg/100 ml of the medium). From all of them, Enterobacter spp. produced the highest level of histamine (305.49 mg/100 ml). A synthetic medium was used to measure the growth pattern and optimum time required by Enterobacter spp and Morganella morganii (as control bacteria) to produce the L-histidine decarboxylase enzyme (HDC) which is responsible for histamine production. The result showed that for both bacteria, the optimum enzim production was 8 hours after incubation.
Co-Authors Andarini Diharmi Dedi Fardiaz Lily Ismaini Nuri Andarwulan Sophia, Romauli Aya WIBOWO MANGUNWARDOYO