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All Journal Biologi Edukasi : Jurnal Ilmiah Pendidikan Biologi BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan
Risa Nursanty
Syiah Kuala University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education

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ISOLASI, KARAKTERISASI DAN UJI ANTIMIKROBA BAKTERI ENDOFIT ASAL TUMBUHAN JOHAR (Cassia siamea Lamk.) Nursanty, Risa; Suhartono, Suhartono
Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi Vol 4, No 1 (2012): Biologi Edukasi: Jurnal Ilmiah Pendidikan Biologi
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (65.512 KB)

Abstract

Endophytic bacteria are of alternative of antimicrobial compound producers. Their existence in the medicinal plants of johar (Cassia Siamea Lamk.) enables to produce bioactive compounds simmilar to those contained by the host plants. It is necessary to isolate and characterize endophytic bacteria from johar. Methods consisted of samples sterilization, endophytic bacterial isolation, and characterization of the morphology and physiology of Endophytic bacteria. a total of seven isolates of endophytic bacterial isolates were obtained from the isolation of plant Johar. Isolates DC 2, DC 3 and BC 3 had antibacterial capabilities with inhibitory zone diameters of 5 mm, 8.5 mm and 11.5 mm respectively.
Morphology of Bacteria and Fungi From The Fermentation of Asam Drien as a Local Food Ingredient of West Aceh Zuraidah, Zuraidah; Nursanty, Risa; Rahmi, Rahmi
Biotik Vol 12 No 2 (2024): JURNAL BIOTIK
Publisher : Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/biotik.v12i2.26137

Abstract

A typical food ingredient of the Aceh region, especially the western and southern, is Asam drien (language from the West Aceh region). Asam drien is made from durian fruit meat, usually due to the abundance of durian fruit, or because the durian fruit is of poor quality such as the taste of the bland fruit meat, then most of the people utilize the durian fruit into Asam drien which can be used as a seasoning for cooking. The purpose of this study was to identify the morphological characteristics of bacterial and fungal colonies in Asam drien processing, this study used a qualitative descriptive method for colony characteristics, and biochemical tests. The results of research on bacteria and fungi in Asam drien found 14 colonies from the entire fermentation both at home and in the laboratory, namely irregular and diffuse, elongated, round, and threaded shapes; colony color characteristics obtained only one color, namely cream color; characteristics of colony edges there are 5, namely: wavy, squiggly, smooth, serrated, and threadbare. Colony elevation characteristics obtained 2 forms, namely flat and raised. There are 2 types of colony surface characteristics, namely rough and smooth shiny. Then reisolated on selective media DeMan Rogosa Sharpe Agar (MRS Agar) for lactic acid bacteria. The results of observations found 11 colonies from the entire fermentation each consisting of 2 types of isolates Ka and Kb which are Gram-positive bacteria bacillus and coccus cell forms. As well as fungi that grow on Asam drien, namely the genus Rhizopus and the type of yeast found from the genus Saccharomyces. The catalase test on Asam drien bacteria is positive, has proteolytic, amylolytic, and cellulolytic potential, but is not able to hydrolyze fat and alcohol.
Co-Authors Pusaka, Semerdanta Rahmi Rahmi ZURAIDAH ZURAIDAH