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Vincentia Irene Meitiniarti
Universitas Kristen Satya Wacana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences

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Journal : Scripta Biologica

 1 
ISOLASI BAKTERI ASAM LAKTAT DARI KIMCHI DAN KEMAMPUANNYA MENGHASILKAN ZAT ANTI BAKTERI Benedicta Yolanda Khristnaviera; Vincentia Irene Meitiniarti
Scripta Biologica Vol 4, No 3 (2017)
Publisher : Fakultas Biologi | Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (585.069 KB) | DOI: 10.20884/1.sb.2017.4.3.447

Abstract

South Korea is famous for its fermented food called Kimchi, a traditional Korean food fermented from pickled vegetables with a mixture of spicy seasoning. Kimchi is now one of functional food products because of there are lactic acid bacteria that are probiotic and can produce bacteriocin compounds. These bacteriocin compounds may inhibit or have anti-bacterial activity. The purpose of this study was to obtain isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi, to examine the antibacterial agent produced by lactic acid bacteria isolated from kimchi against Escherichia coli and Staphylococcus aureus bacteria. We conducted a Disk Diffusion Method to tests the bacteriocin activity, and data were descriptively analyzed. The results showed that eight isolates of lactic acid bacteria from store-bought kimchi and homemade kimchi homemade were able to inhibit the growth of tested bacteria, S. aureus and E. coli. Isolate D1 isolated from store-bought kimchi has largest inhibitory capability against S. aureus and E. coli; it has 16.00 mm and 17.33 mm inhibitory zone, respectively. Isolate B2 isolated from homemade kimchi has the most significant inhibitory ability against S. aureus and E. coli; it has 16.67 mm and 17.67 mm inhibitory zone, respectively. The lowest ability to form clear zone was found on isolate D2 isolated from homemade kimchi. The inhibitory zone of produce by strain D2 against S. aureus and E. coli were 7.67 mm and 8.67 mm, respectively.
ISOLASI DAN KARAKTERISASI JAMUR LIGNINOLITIK SERTA PERBANDINGAN KEMAMPUANNYA DALAM BIODELIGNIFIKASI Putri Elvira Valencia; Vincentia Irene Meitiniarti
Scripta Biologica Vol 4, No 3 (2017)
Publisher : Fakultas Biologi | Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.275 KB) | DOI: 10.20884/1.sb.2017.4.3.449

Abstract

Fungi can survive in various environments with different media including wood. Lignin in timber is hard to be degraded and hydrolyzed efficiently because of its polymer form, composite and complex structure. Ligninolytic fungi produce an extracellular enzyme to withstand with toxic or mutagenic chemicals exposure and known to degrade different types of pollutant compounds. Lignin decomposers were also known to play a significant role in the pulping process of paper mills, used in waste treatment such as textile and hydrocarbon wastes. This study was conducted to obtain fungal isolates that have delignification capability and to compare the ability of fungal isolates in degrading lignin. Isolates were from rotten wood and soil using selective lignin medium with tannic acid as sole C source. This study characterized the isolates by their morphology and identified them using Morphology and Taxonomy of Fungi book by Bessey (1950). The ligninolytic capability comparison was conducted by measuring the transparent zone formed on selective lignin media. This research found 14 isolates of fungi and all of them had the ligninolytic capability. Aspergillus niger isolate has the highest ligninolytic capability by producing 6.45 cm clear zone diameter on the 7th day of incubation. Aureobasidium sp. has the smallest clear zone diameter of 1.9 cm within the same period.
Co-Authors ,, Djohan Agna Sulis Krave Agustien Sri Noerwahju Ana W Purnomo Andreas Binar Aji Sukmana Andriyani Dea Wulandari Aprilia Citra Lestari Benedicta Yolanda Khristnaviera Cahyaningrum, Desti Christian CHRISSEPTINA DAMAYANTI Damara Dinda Nirmalasari Zebua Desti Christian Cahyaningrum Dwianto, Stefanus Agung EKO SUGIHARTO Elizabeth Betty Elok Kristiani ENDANG S. SOETARTO ENDANG SUTARININGSIH SOETARTO ENDANG SUTARININGSIH SOETARTO Gabriela Nindrasari Ie, Johanes Juan Yutama Putra Intan Permatasari Jubhar C. Mangimbulude K H Timotius Kara, Patrisia Ilene Keliat, Natalia Rosa KRIS HERAWAN TIMOTIUS Kris Herawan Timotius Liska Simamora Lusiawati Dewi Maria Marina Herawati Melycorianda H. Ndapamuri Napitupulu, Morina M. Natalia Rosa Keliat Novellasari, Firdiana Priyayi, Desi Fajar Putri Elvira Valencia Putri, A C. Rahardja, P M. Rully Adi Nugroho Saiful Akhyar Lubis Seleiman, Mahmoud F. Sri Kasmiyati Sucahyo Sunardi, E. Vandiyani Susanti Pudji Hastuti Theodorus Olwyn Innation Timotius, K. H. Yulia Mesak Yusak Maryunianta Yusta, G. Maria