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Aktivitas Antibakteri Ekstrak n-Heksana Daun Mangrove (Rhizospora stylosa Griff) Terhadap Bakteri Patogen Pada Ikan Nila (Oreochromis niloticus) Sri Rejeki Rahayuningsih; Siva Siti Patimah; Tri Mayanti; Mia Miranti Rustama
Journal of Marine Research Vol 12, No 1 (2023): Journal of Marine Research
Publisher : Departemen Ilmu Kelautan, Fakultas PerikanJurusan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jmr.v12i1.35657

Usaha bidang perikanan sering mendapat kendala karena terjadi penyakit infeksi yang berakibat kematian ikan dan penggunaan antibiotik untuk mengatasi infeksi bakteri pathogen pada bidang perikanan secara terus menerus yang tidak terukur telah menyebabkankan resistansi, dan berakibat menurunnya produktifitas. Diketahui bahwa Mangrove (Rhizophora stylosa) merupakan tumbuhan yang mengandung metabolit sekunder potensial sebagai antibakteri. Tujuan dari penelitian ini untuk mendapatkan konsentrasi ekstrak (n-heksana) daun mangrove R. stylosa yang dapat menghambat pertumbuhan bakteri Vibrio spp dan A.hydrophila. Penelitian menggunakan metode eksperimental dengan Rancangan Acak Lengkap (RAL), dengan dua faktor dan 3 ulangan. Faktor perlakuan pertama adalah jenis bakteri Vibrio spp dan A. hyrdophila dan faktor perlakuan kedua adalah konsentrasi ekstrak 5000ppm,10.000ppm, 15.000 ppm, 20.000 ppm, dan kontrol positif (amoxicillin). Parameter penelitian adalah Konsentrasi Hambat Minimum (KHM) dan diameter zona hambat . Data hasil dianalisis dengan ANAVA dan bila berbeda nyata dilanjutkan dengan Uji Jarak Berganda Duncan. Hasil penelitian menunjukkan bahwa terdapat Perbedaan nyata pengaruh Jenis bakteri dan konsentrasi ekstrak n-heksana daun mangrove terhadap kontrol positif amoxicillin. Ekstrak n-heksana daun R.stylosa lebih menghambat bakteri Vibrio sp.,pada [5000] katagori kuat dan pada [20000] katagori sangat kuat daripada A. hydrophila [5000-15000]katagori sedang tetapi pada [20000]katagori kuat dan KHM kedua bakteri vibrio sp dan A. hydrophila terjadi pada [5000]. Dapat disimpulkan bahwa ekstrak n-heksana daun R.stylosa berpotensi sebagai antibakteri Vibrio sp. dan A. hydrophila pada ikan nila (Oreochromis niloticus). Businesses in the fishery sector often encounter problems due to infectious diseases which result in fish death. The continuous and unmeasured use of antibiotics to treat pathogenic bacterial infections in the fisheries sector has caused resistance, and resulted in decreased productivity. Mangrove (Rhizophora stylosa) is a plant that is known to contain potential secondary metabolites as antibacterial. The purpose of this study was to obtain a concentration of extract (n-hexane) of mangrove leaves R. stylosa which could inhibit the growth of Vibrio sp. and A. hydrophila bacteria. The study used an experimental method with a completely randomized design (CRD), with two factor treantments and 3 replications. The first treatment factor was the type of bacteria Vibrio sp and A. hyrdophila and the second treatment factor was the extract concentration of 5000ppm, 10,000ppm, 15,000 ppm, 20,000ppm, and a positive control (amoxicillin). The research parameters were MIC and the diameter of the inhibition zone The result data were analyzed by ANOVA and if they were significantly different, it was continued with Duncan's Multiple Distance Test. The results show there was a significant difference in the effect of the type of bacteria and the concentration of the n-hexane extract of mangrove leaves on the positive control of amoxicillin. The n-hexane extract of leaves inhibited more Vibrio sp. bacteria, at [5000] strong category and at [20000] very strong category than A. hydrophila [5000-15000] medium category, but in [20000] strong category and MIC of both Vibrio sp and A. hydrophila bacteria occurred in [5000].. It can be concluded that the n-hexane extract of R. stylosa leaves has the potential as an antibacterial for Vibrio sp. and A. hydrophila in nila fish(Oreochromis niloticus).

Pengaruh Subletal Nanosuspensi Lantana camara Linnaeus dalam Menghambat Perkembangan dan Lolos Hidup Larva Croccidolomia pavonana Fabricius (Lepidoptera: Crambidae) Melanie, Melanie; Hermawan, Wawan; Rustama, Mia Miranti; Malini, Desak Made; Husodo, Teguh; Panatarani, Camellia; Joni, I Made
Agrikultura Vol 34, No 1 (2023): April, 2023
Publisher : Fakultas Pertanian Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agrikultura.v34i1.43164

Aplikasi insektisida sintetik pada tanaman kubis seringkali mendapatkan kendala, salah satunya karena insektisida tidak dapat merekat dengan baik pada permukaan daun kubis yang mengandung lapisan lilin. Penelitian ini dilakukan dengan tujuan untuk mendapatkan formulasi nanosuspensi bioinsektisida yang dapat digunakan untuk mengendalikan larva Crocidolomia pavonana pada tanaman kubis. Nanosuspensi Fraksi Etil Asetat (FEA) daun Lantana camara telah diketahui berpotensi sebagai antifidan terhadap larva C. pavonana. Formula nanosuspensi dengan rasio surfaktan (SOR 9, 11, 12, dan 14) di formulasikan dalam media air menggunakan metode emulsi sederhana energi rendah ditambah dengan interferensi ultrasonikasi. Uji bioassay dilakukan untuk menentukan kategori toksisitas dan bioaktivitas nanosuspensi pada konsentrasi subletal terhadap perkembangan larva hingga pupa C. pavonana. Formula nanosuspensi FEA L. camara dengan variasi SOR 11 (D= 76,6 nm; PI= 0,589; Z = -4,4 mV) diketahui terdispersi dalam media air yang terbaik diantara variasi komposisi formula lainnya. Hasil uji toksisitas menunjukkan bahwa efek subletal nanosuspensi (SOR 11) LC50 48 jam (2.948 ppm) dan LC50 72 jam (3.897 ppm) dikategorikan sebagai toksikan sedang, dan secara nyata menghambat perkembangan dan lolos hidup larva C. pavonana instar 3 menuju pre-pupa (P<0,05), dengan rata-rata waktu perkembangan terlama 6,5 hari (SOR 11), dan persentase lolos hidup terendah instar 4 menuju fase pupa pada perlakuan SOR 11 (13,33%). Pupa diketahui tidak mampu berkembang ke tahap imago pada semua variasi SOR, yang diindikasikan melalui cacat dan kematian pupa. Dengan demikian, toksisitas nanosuspensi FEA L. camara yang rendah menjadikannya formula yang efektif dan berpotensi utuk mencegah resistensi C. pavonana.

Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Ekstrak Dan Fresh Cheese Nanas (Ananas comosus (L.) Merr.) Putri, Agni Annisa; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49924

Fresh cheese is a dairy product produced from the coagulation process of milk using the rennin enzyme which does not require a ripening process. Extracellular proteolytic enzymes for cheese production can be produced from pineapple (Ananas comosus L. Merr) and microbes, such as Lactic Acid Bacteria (LAB) and yeast. This study aims to obtain Lactic Acid Bacteria (LAB) and yeast which have the potential for extracellular protease and Milk Clotting Activity (MCA) from fresh cheese and pinapple extract. The results showed that the total LAB from fresh cheese using pineapple was 5.6 x 10 5 CFU/g, from pineapple extract was 4.6 x10 5 CFU/ml, and from pasteurized milk was 1.9 x 10 4 CFU/ml. The total yeast from fresh cheese using pineapple was 5.1 x 10 4 CFU/g, from pineapple extract was 4.2 x 10 4 CFU/m and pasteurized milk was 4.0 x 10 3 CFU/ml. In this study found 8 LAB isolates from pineapple extract and fresh cheese had proteolytic activity with a proteolytic index value between 0.17 to 2.14 and had MCA abilities of 24 to 233 SU/ml. 5 yeast isolates from pineapple extract and fresh cheese that had proteolytic activity with a proteolytic index value between 1.14 to 2.14 and had MCA abilities of 1.7 to 2.1 SU/ml. LN-3 and YN-4 were the best isolates because they had a low proteolytic value with a high MCA value. BAL isolates from fresh cheese using pineapple belong to the genus Leuconostoc and Lactobacillus. Yeast isolates from fresh cheese using pineapple and Yeast from pineapple extract is belong to the genus Pichia. This study indicates that LAB and Yeast isolated from fresh cheese and pineapple extract cheese have extracellular proteolytic potential and Milk Clotting Activity (MCA).

Skrining Bakteri Asam Laktat dan Khamir Potensial Proteolitik Ekstraseluler dan Milk Clotting Activity Dari Ekstrak Dan Fresh Cheese Stroberi (Fragaria x ananassa Duch.) Putri, Cindy Meylia; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 5, No 1 (2024): Maret
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v5i1.49925

Fresh cheese is one of the popular cheeses, it can be eaten directly and is made without going through ripening with coagulation by rennet. Strawberries (Fragaria x ananassa) are known to have proteolytic enzymes and endophytic microbes. Fresh cheese produced with coagulant extract of strawberry fruit isolated the presence of LAB and yeast which have proteolytic and MCA activity. This research method is descriptive exploratory. The fresh strawberry cheese produced in this study was whitish red in color and had a fine texture. The total LAB of extract, fresh strawberry cheese, and pasteurized milk were respectively 1.9 x 104 CFU/mL and 1.8 x 104 CFU/g, 1.5 x 104 CFU/mL, while for yeast it was 5.2 x 105 CFU/mL and 6.4 x 104 CFU/g, 5.0 x 103 CFU/mL. In this study, 3 LAB isolates and 2 yeast isolates were found from strawberry extract and fresh cheese. BAL and yeast from isolates ES3, FS4, FS5, YFC1, and YES2 had proteolytic indices of 0.375, 0.125, 0.25, 1.625, and 1.25, respectively. The MCA value for each isolate was 203.44; 212.53; 205.13; 3.7; and 1.73 SU/mL. The BAL obtained was suspected to be from the genus Lactobacillus and yeast isolates suspected to be of the genus Saccharomyces and Debaryomyces. In this study, BAL and yeast were found to have extracellular proteolytic potential and MCA.

Skrining Bakteri Asam Laktat Dan Khamir Potensial Proteolitik Ekstraseluler Dan Milk Clotting Activity Dari Getah Dan Fresh Cheese Pepaya (Carica papaya L.) Aliifah, Felicia; Rustama, Mia Miranti; Putranto, Wendry Setiyadi
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.49944

Fresh cheese is a type of cheese without a fermentation process which is formed due to the milk coagulation process using the enzyme rennin. The use of rennin can be replaced using protease enzymes produced from papaya fruit sap and microorganisms. Protease enzymes from microorganisms are more profitable because they are easy to produce and gow faster. This research was carried out by making fresh cheese using papaya sap coagulum and then isolating lactic acid bacteria and yeast which have proteolytic activity and milk clotting activity. This research method is exploratory descriptive. The results showed that the total amount of LAB from fresh cheese and papaya latex was 2.4x10 6CFU/g and 1.1x10 7CFU/ml respectively, and the total amount of yeast was 1.5x10 3CFU/g and 2.4x10 6CFU/ml. Candidate LAB isolates were found to have proteolytic activity with the highest to lowest Proteolytic Index values with isolate codes G4, G3, G5, and G1 of 1.7; 1.3; 1.08 and G1 was negative or < 0. Y1 yeast isolate had an IP of 1.36 and Y4 isolate was negative or < 0. The MCA values for isolates G4, G3, G5 and G1 were 267.2 SU/ml, 250.95 SU/ml, respectively. 156.8 SU/ml and 138.1 SU/ml and both yeast isolates could not coagulate milk. The four bacterial isolates found in this study did not belong to the LAB goup. Isolates G3 and G4 have characteristics that are almost similar to the genus Bacillus, while the two yeast isolates belong to the genus Pichia and Debaryomyces. So in this study no potential isolates were found to come from lactic acid bacteria or yeast.

The prospects of complementary treatment using Red Piper betle (Piper crocatum) against leucorrhoea: an empirical study Siswina, Tessa; Kurnia, Dikdik; Rustama, Mia Miranti; Sumiarsa, Dadan
Journal of Health Technology Assessment in Midwifery Vol. 6 No. 2 (2023): November
Publisher : Universitas Aisyiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31101/jhtam.3232

One of the main issues for women in the reproductive age range is leucorrhoea, which causes a woman ongoing distress, and occasionally be the first sign of several of the main gynecological disorders. The widespread use of fluconazole antibiotics has caused Candida sp to become resistant. Alternative non-pharmacological treatments based on natural products are needed, especially P. crocatum which has antioxidant, antifungal, and anti-inflammatory activities. This study analyzed the empirical study of P. crocatum used against leucorrhoea due to C. albicans. The empirical study presented that vaginal discharge was reduced after using P. crocatum formulations. The infection parameter of vaginal pH level, the intensity of pain, and itching were significantly recovered with p values of 0.008, 0.000, and 0.001, respectively, while the reducing C. albicans colonies was 0.001. P. crocatum decoction formulation is effective in reducing vaginal yeast infections in women, close to the results of the positive control, ketoconazole.

Effects of Fermentation on the Physico-Chemical Properties of Marine By-Products: A Review Shobihah, Hasna Nabila; Andriani, Yuli; Wiyatna, Muhamad Fatah; Iskandar, Iskandar; Zidni, Irfan; Rustama, Mia Miranti
Journal of Coastal and Ocean Sciences Vol. 6 No. 1 (2025): January
Publisher : Department of Marine Science, Faculty of Fisheries and Marine Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jocos.6.1.51-58

Marine by-products hold significant potential to be utilized as raw materials with added value, particularly in producing high-quality and environmentally friendly fish feed. This study aims to review the impact of fermentation on the physical and chemical properties of marine by-products. The method employed is a narrative literature review, referencing scientific literature from databases such as ScienceDirect and Google Scholar. The literature analysis highlights changes in physical structure, such as alterations in color and odor, that contribute to improved feed digestibility. In addition, fermentation also increases nutrient content, including proteins and essential amino acids, and produces bioactive compounds that act as antimicrobials and antioxidants. This study identifies that fermentation reduces waste and enhances its economic value for various applications, such as fish feed and alternative raw materials. Thus, this review provides innovative solutions for marine by-product management while supporting sustainability and efficiency principles in the fisheries industry

Antibacterial Activities of Red Mangrove (Rhizophora stylosa Griff.) Leaf Extract against Klebsiella pneumoniae ATCC 700603 Kalasuba, Karina; Rahayuningsih, Sri Rejeki; Amalia, Eri; Syaputri, Yolani; Doni, Febri; Rustama, Mia Miranti
HAYATI Journal of Biosciences Vol. 32 No. 3 (2025): May 2025
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.32.3.661-669

Multidrug-resistant (MDR) Klebsiella pneumoniaeis a critical pathogen causing severe human diseases, including pneumonia. Combating the growing threat of MDRK. pneumoniae requires innovative approaches, such as exploring plant-derived antibacterial agents. Rhizophora stylosa Griff., a mangrove species with traditional medicinal uses, is recognized for its bioactive compounds with potential antibacterial properties. However, research on its bioactive constituents remains limited. This study investigated the antibacterial activity of R. stylosa leaf extracts prepared via maceration and liquid-liquid fractionation against K. pneumoniae ATCC 700603. Using agar-well diffusion and cell leakage assays, the water fraction demonstrated moderate inhibition of K. pneumoniae, producing an average inhibition zone of 8.24 mm and a minimum inhibitory concentration (MIC) of 400 mg/ml. UV-Vis spectrophotometry revealed that the water fraction disrupted protein and nucleic acid synthesis, evidenced by leakage of cellular materials at 260 and 280 nm. Additionally, scanning electron microscopy (SEM) images of K. pneumoniae cells treated with the water fraction showed pore formation and structural damage. These results emphasize the antibacterial potential of the water fraction of R. stylosa leaves against MDRK. pneumoniae. Further investigations are necessary to isolate and identify the specific bioactive compounds responsible for these effects. Moreover, comprehensive assessments of activity and toxicity are crucial to advance R. stylosa-based antibacterial agents as promising alternatives for addressing the challenge of MDR bacterial infections.

Effects of Fermentation on the Physico-Chemical Properties of Marine By-Products: A Review Shobihah, Hasna Nabila; Andriani, Yuli; Wiyatna, Muhammad Fatah; Iskandar, Iskandar; Zidni, Irfan; Rustama, Mia Miranti
Journal of Coastal and Ocean Sciences Vol. 6 No. 1 (2025): January 2025
Publisher : Department of Marine Science, Faculty of Fisheries and Marine Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jocos.6.01.51-58

Marine by-products hold significant potential to be utilized as raw materials with added value, particularly in producing high-quality and environmentally friendly fish feed. This study aims to review the impact of fermentation on the physical and chemical properties of marine by-products. The method employed is a narrative literature review, referencing scientific literature from databases such as ScienceDirect and Google Scholar. The literature analysis highlights changes in physical structure, such as alterations in color and odor, that contribute to improved feed digestibility. In addition, fermentation also increases nutrient content, including proteins and essential amino acids, and produces bioactive compounds that act as antimicrobials and antioxidants. This study identifies that fermentation reduces waste and enhances its economic value for various applications, such as fish feed and alternative raw materials. Thus, this review provides innovative solutions for marine by-product management while supporting sustainability and efficiency principles in the fisheries industry

A review on optimizing fish growth using fermented animal by-products for sustainable aquaculture Shobihah, Hasna Nabila; Andriani, Yuli; Wiyatna, Muhamad Fatah; Iskandar, Iskandar; Zidni, Irfan; Rustama, Mia Miranti
Depik Jurnal Ilmu Ilmu Perairan, Pesisir, dan Perikanan Vol 14, No 2 (2025): JUNE 2025
Publisher : Faculty of Marine and Fisheries, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13170/depik.14.2.43418

Feed availability is a crucial factor in aquaculture, accounting for approximately 6070% of total production costs. High-quality feed is often expensive due to reliance on imported ingredients. To address this issue, animal-based organic waste presents a promising alternative, given its abundance, underutilization, and high nutritional value when properly processed. This review was conducted from November 2024 to January 2025 using a narrative literature review approach, synthesizing previous publications to identify research gaps and development opportunities. Literature was sourced from national and international scientific databases, including Scopus, ScienceDirect, SpringerLink, and ResearchGate. The study aimed to explore the production of fermented animal by-product meal and its application in aquafeed to enhance fish growth performance. Findings indicate that fermentation significantly improves the nutritional quality of animal waste. Several reviewed studies reported that incorporating fermented by-products such as fish offal, poultry feathers, and blood at inclusion levels of 2025% can improve the growth and survival rates of juvenile fish. Therefore, the optimal use of such ingredients is recommended to reduce feed costs and support the sustainability of aquaculture systems.Keywords:Alternative ingredientsFish wasteChicken Feather WasteBlood WasteFermentationFish feed

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