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All Journal Jurnal Bios Logos JSME MIPA UNIMA Jurnal Produksi Tanaman Indonesian Journal of Biotechnology Jurnal Sains dan Teknologi Pangan BIOMA : Jurnal Biologi Makassar Jurnal Biologi Tropis JURNAL PENDIDIKAN TAMBUSAI Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pembelajaran dan Biologi Nukleus SOSCIED Biofarmasetikal Tropis (The Tropical Journal of Biopharmaceutical) Makara Journal of Science Indonesian Biodiversity Journal Rumphius Pattimura Biological Journal Jurnal Arjuna : Publikasi Ilmu Pendidikan, Bahasa dan Matematika Jurnal Pengabdian Masyarakat dan Riset Pendidikan Indonesian Biodiversity Journal Polygon: Jurnal Ilmu Komputer dan Ilmu Pengetahuan Alam Algoritma: Jurnal Matematika, Ilmu Pengetahuan Alam, Kebumian dan Angkasa J-CEKI Konstanta : Jurnal Matematika dan Ilmu Pengelatuan Alam
Helen Joan Lawalata
Universitas Negeri Manado
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Public Health Social Sciences Veterinary Other

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SUKSESI BAKTERI PADA FERMENTASI KULIT BUAH NANAS (Ananas comosus (L.) Merr) Pelealu, Irna W.; Lawalata, Helen J.; Tengker, Anita C.; Posumah, Danny
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.861

Abstract

The utilization of pineapple peel in the fermentation process produces bacteria and probiotics that are beneficial for human health. The fermentation process is carried out to enhance the nutrition, shelf life, and organoleptic properties of food products. The presence of microbes, especially bacteria, is believed to play an important role in the fermentation process of pineapple peel. However, the specific bacteria involved in the fermentation of pineapple peel are not yet fully known. The aim of this research is to study the bacterial succession during the fermentation of pineapple peel (Ananas comosus (L.) Merr) and to identify the types of bacteria obtained during the fermentation process. This research uses a qualitative descriptive laboratory-based method by conducting morphological identification of bacteria and biochemical testing to determine the types of bacteria present in the fermentation of pineapple peel. Based on the identification data, 11 bacterial isolates were found during the fermentation of pineapple peel. The isolates were identified macroscopically and then subjected to a series of biochemical tests. The results of the research indicate that the microorganisms involved in the fermentation of pineapple peel belong to the genera Staphylococcus sp., Bacillus sp., and Lactobacillus sp.. The microbial succession during pineapple peel fermentation shows that the bacterial population of the genus Staphylococcus sp. dominates on day 0 of fermentation, while the genus Bacillus sp. undergoes a succession pattern, experiencing growth on day 1 and continuing to increase until day 3. Meanwhile, bacteria from the genus Lactobacillus sp. only appeared on day 1 of fermentation.
Isolasi dan Identifikasi Bakteri Penyebab Penyakit pada Ikan Nila (Oreochromis niloticus) di Desa Tatelu Kecamatan Dimembe Kabupaten Minahasa Utara Watugigir, Gerfindo Y. G; Rayer, Debby J. J.; Lawalata, Helen J; Watung, Fernando A; Rampengan, Mercy M. F
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.870

Abstract

Tilapia is a freshwater animal that is always in contact with the aquatic environment so that it is easily infected by bacteria through water. This study aims to identify the types of bacteria that cause diseases that attack Tilapia (Oreochromis niloticus) kept in Dimembe District, North Minahasa Regency. This study uses a descriptive exploratory research method. The results of the study found sixteen isolates and identified them as bacteria that cause Tilapia disease in North Minahasa Regency, including Aeromonas sp. (4 isolates), Plesiomonas sp. (5 isolates), and Enterobacter sp. (1 isolate). based on morphological characteristics (colonies and bacterial cells) and biochemical (catalase, oxidase and motility tests). It was found that periodic and continuous fish disease surveillance is needed to monitor the spread of fish diseases, especially Tilapia disease in North Minahasa
IDENTIFIKASI BAKTERI YANG TUMBUH PADA OLAHAN ABON IKAN CAKALANG (Katsuwonus pelamis L.) DARI UMKM KOTA BITUNG Daud, Putri; Naharia, Orbanus; Lawalata, Helen Joan; Setyawati, Iriani; Nangoy, Wiesye M. S>
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.875

Abstract

Skipjack Tuna (Katsuwonus pelamis L.) is a pelagic fish that dominates the waters of the Indian and Pacific Oceans. This fish has unique physical characteristics, including an aerodynamic body, a metallic blue or teal back, and transverse stripes that distinguish it from other species. In Indonesia, skipjack tuna is abundant in the waters of Manado and Maluku. This study aims to determine the types of bacteria present in processed skipjack tuna floss (abon cakalang) based on morphological and physiological characteristics through biochemical tests. This study employs a qualitative descriptive approach conducted in a laboratory setting. Data were gathered through direct observation of samples undergoing various tests and subsequently presented in a descriptive manner. Based on the identification data, 30 bacterial isolates were found in the processed skipjack tuna floss. The isolates were identified macroscopically and microscopically. The findings of the study reveal that the bacteria found in processed skipjack tuna floss, based on biochemical tests and profile matching, are suspected to belong to the Staphylococcus and Vibrio genera.
SUCCESSION OF LACTIC ACID BACTERIA ON CANDIED PAKOBA FRUIT (Syzygium luzonense) Kembuan, Patricia Pericilia; Mokosuli, Yeremia Samuel; Lawalata, Helen J.; Moko, Emma; Roring, Verawati I. Y
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.878

Abstract

Pakoba fruit is often made into sweets, salad, pickles because it has a very sour taste and is a habitat for lactic acid bacteria. The purpose of this study was to determine the characteristics of lactic acid bacteria succession during the fermentation process of candied pakoba fruit. This research is an explorative research. The number of microbes was observed starting from day 0, 1, 3 and 7. Based on the results of identification data, 12 bacterial isolates were obtained in pakoba fruit fermentation. The isolates obtained were then macroscopically identified and microscopically identified. 12 isolates were round, 12 isolates had enpitire edges, 12 isolates had raised elevations, 12 isolates had covex colony surfaces, 10 isolates were white and 2 isolates were cream-colored. Of the 12 isolates, it was found that the bacteria that grew in the fermentation of candied pakoba fruit after profile matching was suspected of the genus Lactobacilus sp. and Leucunostoc.
ANALISIS STRUKTUR DAN POLA PERTUMBUHAN IKAN PAYANGKA (Ophieleotris aporos) DI DANAU LIMBOTO Mokoginta, Ayatola R.; Mamangkey, Jefry J.; Rampengan, Mercy M. F; Ogi, Nova L I M; Lawalata, Helen J.
SOSCIED Vol 7 No 2 (2024): SOSCIED - November 2024
Publisher : LPPM Politeknik Saint Paul Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32531/jsoscied.v7i2.888

Abstract

Payangka fish (Ophieleotris aporos) is a fish that lives in freshwater and has the ability to survive in the midst of competition with other fishes that are very tough. This study aims to analyze the structure of payangka fish and the growth pattern of payangka fish in Lake Limboto. Fish samples were caught using a 2 cm net with a net length of 7 m and then a 1 m serok (sibusibu) with a total sample of 1003 fish. The results of the length structure analysis of payangka fish obtained a length range of 9.15 - 19.05cm with an average of 12.45 cm and the results of the weight structure analysis obtained a range of 9.27 - 47.97 grams with an average of 13.57 grams. The results of the analysis of the relationship between length and weight of payangka fish obtained allometric growth pattern (b = 2.92), b < 3 which means that weight gain is faster than length gain..
Identification of Escherichia Coli Bacteria in Tofu Soaking Water Sold at Bersehati Market Manado City North Sulawesi Province Salaila, Tania Jennet; Tumbel, Ferny Margo; Lawalata, Helen J.; Tanorl, Meity N.; Roring, Verawati I. Y.
Jurnal Pendidikan Tambusai Vol. 8 No. 2 (2024)
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v8i2.14900

Abstract

Produk tahu sudah lama menjadi makanan pokok masyarakat Indonesia, terlebih khusus di Kota Manado. Selain harganya murah produk tahu juga sangat banyak dijumpai di tempat-tempat perbelanjaan tradisional maupun swayalan. Tahu memiliki banyak manfaat sebagai sumber protein pengganti dari ikan dan daging. Pada waktu pembuatan tahu biasa kita rendam dengan air terlebih dahulu, karena tahu banyak mengandung protein air rendamannya harus higienis, karena jika tidak higienis akan berpotensi sebagai sarang bakteri pembawa penyakit. Penelitian ini mengenai identifikasi bakteri E.coli pada air rendaman tahu yang diperoleh dari Pasar Bersehati Kota Manado. Air rendaman tahu sudah banyak diteliti, namun belum banyak pengujiannya menggunakan Uji Sitrat, Uji SIM, Uji MR-VP. Penelitian ini bertujuan untuk mengidentifikasi bakteri E.coli di rendaman air tahu. Rancangan penelitian yang digunakan adalah rancangan penelitian deskriptif, mikroskopik, pewarnaan gram, uji biokimia. Hasil penelitian menunjukkan bahwa air yang diambil dari 5 sampel menunjukkan adanya 5 isolat bakteri patogen. Berdasarkan media tumbuh bakteri hanya 3 isolat yang teridentifikasi bakteri E.coli melalui isolasi, pengenceran, pewarnaan gram, dan uji biokimia. Sedangkan 2 sampel tidak teridentifikasi bakteri E.coli. 5 sampel yang telah diteliti ternyata hanya sampel 1,2, dan 4 yang teridentifikasi bakteri E.coli sedangkan sampel 3 dan 5 tidak teridentifikasi bakteri E.coli.
Isolation and Identification of Lactic Acid Bacteria from Red Dragon Fruit (Hylocereus polyrhicus) as Exopolysaccharide Producers Tatebale, Rivaldo; Naharia, Orbanus; Lawalata, Helen J
Indonesian Biodiversity Journal Vol. 5 No. 1 (2024): April 2024
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/ibj.v5i1.7730

Abstract

Cherry tomatoes are a type of Red Dragon Fruit that has various benefits, including lowering cholesterol levels, preventing colon cancer, and strengthening the working power of muscles. Isolation of LAB isolated from Dragon Fruit as a production material for EPS. This study aims to isolate and identify LAB as a producer of EPS from red dragon fruit (Hylocereus polyrhiruz), which can produce exopolysaccharides. This research uses a descriptive research method. Data from experimental research in the laboratory obtained 10 LAB isolates, namely isolates NG1, NG2, NG3, NG4, NG5, NG6, NG7, NG8, NG9 and NG10. Based on the identification results, isolate NG1 has similarities with the genus Lactococcus (spherical, gram-positive, nonmotile, non-spore). While isolates NG2, NG3, NG4, NG5, NG6, NG7, NG8, NG9 and NG10 have similarities with the genus Lactobacillus (rod form, nonmotile, gram-positive). Based on the morphological characteristics, which are gram-positive, catalase-negative and non-spore. The ten isolates of lactic acid bacteria are capable of producing EPS. these are the results of EPS acquisition, namely: NG1(152.1 mg/L), NG2(127.9 mg/L), NG3(134.6 mg/L), NG4(130.9 mg/L), NG5(137 mg/L), NG6(139.2 mg/L), NG7(204.9 mg/L), NG8(156.2 mg/L), NG9(136.4 mg/L), and NG10 (157, 3 mg/L). The highest amount of EPS was isolated NG7 at 204.9 mg/L. Meanwhile, the lowest EPS was isolated NG4 at 130.9 mg/L.
APPLICATION OF Eco-Enzyme CONVERSION RESULTS INTO DISHWASHER SOAP Tedang, Bybyani; Roring, Verawati Ida Yani; Moko, Emma Mauren; Posumah, Danny Christian; Lawalata, Helen J
Indonesian Biodiversity Journal Vol. 5 No. 2 (2024): August 2024
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/ibj.v5i2.10752

Abstract

The application of the conversion results from Eco-Enzyme into dishwashing soap, the fermentation process lasts for one months, where the resulting liquid is dark brown in color and has a very strong sweet and sour fermented aroma. There is a lack of public knowledge about the very profitable benefits of Eco-Enzyme, such as as a multi-purpose cleaner as a multi-functional liquid which can be converted, one of the ways, into dishwashing soap. This research aims to determine the application of the results of converting Eco-Enzyme into dishwashing soap. This research used experimental methods and a research period of 3 months. This Eco-Enzyme is made with a ratio of organic ingredients: sugar: water 3:1:10. The Eco-Enzyme harvest is converted into dishwashing soap by adding lerak and Methyl Ester Sulfonate (MES). Eco-Enzyme conversion soap was then applied to several treatment groups: plastic plates, cans and glass. The results of the application show that the dishes washed with Eco-Enzyme using lerak have not completely removed dirt, oil and odors in each treatment, whereas Eco-Enzyme using Methyl Ester Sulfonate (MES) when compared with Sunlight brand liquid soap sold on the market shows that there are similarities both in terms of cleanliness, tapestry and smell. The research conclusion is that the application of the Eco-Enzyme conversion results has significant potential to be developed into an active ingredient for environmentally friendly dishwashing soap.
ANALYSIS OF MANGROVE FOREST VEGETATION ON MOLAS BEACH, BUNAKEN DISTRICT, MANADO CITY Futwembun, Fransiska; Lawalata, Helen J; Setyawati, Iriani; Ogi, Nova L I M; Manampiring, Nonny; Mokosuli, Yermia
Indonesian Biodiversity Journal Vol. 5 No. 2 (2024): August 2024
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/ibj.v5i2.10753

Abstract

The lack of scientific information about the current condition of the mangrove ecosystem on the Molas beach in the Bunaken District of Manado City is an important reason to conduct a study related to the analysis of mangrove forest vegetation. The purpose of this research is to identify the types of mangroves and to find the Important Value Index (INP) of mangroves on the Molas beach in the Bunaken District of Manado City. Data collection was conducted using the line transect method with plots at only one observation station, which was then analyzed to determine the Importance Value Index (INP). Based on the observations, it was found that four types of mangroves were present at the research location. The dominant mangrove species are Bruguiera Cylindrica, Bruguiera gymnorrhiza, Aegiceras cosniculatum, and Ceriops tagal. The substrate condition, which is dominated by muddy sand, and the water quality parameters that affect mangrove growth generally still meet the standards for mangrove growth. The species Ceriops tagal has the highest values of Relative Density, Relative Frequency, and Relative Dominance, resulting in the highest INP. Meanwhile, the lowest INP was found in the species Bruguiera gymnorrhiza in the tree category
TESTING FOR BACTERIAL CONTAMINATION ON CHICKEN (Gallus gallus domesticus) IN THE TRADITIONAL MARKET OF SOUTH LANGOWAN DISTRICT Sambeka, Delvino; Mege, Revolson; Setyawati, Iriani; Lawalata, Helen J; Rompas, Christny Ferdina Evie
Indonesian Biodiversity Journal Vol. 5 No. 2 (2024): August 2024
Publisher : Universitas Negeri Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/ibj.v5i2.10754

Abstract

Chicken meat (Gallus gallus domesticus) plays an important role in society with its role as one of the sources of fulfillment of animal protein in Indonesia. With the high consumption of chicken meat by the public, the hygiene and safety of chicken meat must be ensured so as not to incur losses to the people. This study aimed to determine the bacterial contamination based on the testing of Total Plate Counts, Coliform, Escherichia coli, and Salmonella sp. Meet the requirement of the Indonesian National Standard on chicken meat in the traditional market of Langowan Selatan District. The method used in this research is a descriptive method to analyze and describe the results of the study, the testing using several indicators to directly conclude bacterial contamination. The results of the total plate count bacterial contamination test of the colonies, TPC in sample 1 = 29,1x kol/, sample 2 = 29,4x kol/, sample 3 = 27,7x kol/. MPN of Coliform and Escherichia coli results obtained in samples S1, S2, and S3 are 11x kol/gr. The results of microbact Salmonella sp. In samples S1 are positive, and S2 and S3 are negative. Based on observations, it is suspected that contamination occurs because sellers use equipment that is less sterile and there is no cover or barrier so the chicken meat is in direct contact with the air and customer. It is concluded that based on bacterial testing indicators, chicken meat in the traditional market of Langowan Selatan District has exceeded the limit of SNI 7388 2009 and is contaminated.
Co-Authors Akay, Fanesa Anita Costanci Christine Tengker Aser Yalindua Bricita Regina Warangkiran Christny Ferdina Evie Rompas Daud, Putri Debby Jacqualine Jochebed Rayer Decky D. W. Kamagi Delvy Regina Leunufna Elsa Aru Emma M Moko Endang Sutriswati Rahayu Esibrena Br Kemit Etin Ruban Febiola Gabriela Tular Fernando Andre Watung Futwembun, Fransiska Genade Kojongian Helena, Maria Helma Fitriani Herry Maurits Sumampouw Hotni Doani Purba Iriani Setyawati IRIANI SETYAWATI Jantje Ngangi Jefry Jack Mamangkey Jelita Pricilya Tompolumiu Kansile, Elma Fridayanti Kembuan, Patricia Pericilia Langkah Sembiring LANGKAH SEMBIRING Letsoin, Imanuel Junisa Adolfina Lidya Yangse Lumowa Livana Dethris Rawung Luis Sandi Najoan Maiko Polandos Manampiring, Nonny Maradesa, Sartika Marchio Yosua Gratia Mamesah Mariana Rengkuan Marsanda Tandiapa Marthy L. S. Taulu Meity Nelltje Tanor Melany Piri Meyke Paat Miracle Abbighael Varencia Welan Moko, Emma Mokoginta, Ayatola R. Mokosuli Yermia Samuel Mokosuli, Yeremia Samuel Mulder, Keysia Stephanie Tesalonica Muli, Efel J. R. Nangoy, Wiesye M. S> Nonny Manampiring Nova L.I.M Ogi Nuriyati Hadia Orbanus Naharia Orbanus Naharia Pelealu, Irna W. Posumah, Danny Posumah, Danny Christian Rahardiyan, Dino Rahayu, Endang Sutriswati Rampengan, Mercy Maggy Franky Regina R. Butarbutar Revolson Mege Rey, Feyne Jelita Rievo Djarang Rompas, Christny Ferdina Evie Roring, Verawati I. Y Roring, Verawati I. Y. Runtunuwu, Yudistira Deyvan Salaila, Tania Jennet Sambeka, Delvino Sambuaga, Natalia V. Samuel, Mokosuli Y. Simbolon, Kristina Br Sisilia Domitila Sangur Tanorl, Meity N. Tatebale, Rivaldo Tedang, Bybyani Tuelah, Syela Nathasya Utari Satiman Verawati I Y Roring Verawati I.Y. Roring Verawati I.Y. Roring Verawati Ida Yani Roring Watugigir, Gerfindo Y. G Wiesye Nangoy Yeremia S. Mokosuli YOSUA LINU Zusje W. M. Warouw