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Noor Ira Sari
Departemen Teknologi Hasil Perikanan Fakultas Perikanan dan Kelautan Universitas Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Isolasi dan identifikasi bakteri asam laktat pada bekasam ikan nila (Orechromis niloticus) dengan penambahan dadih Noor Ira Sari; Tjipto Leksono; Cindi Harta Yuliana
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16669

Abstract

Bekasam is a fermented fish product with an additional carbohydrate source that has a salty and sour. The purpose of the research was to determine the effect of adding dadih at different concentrations (without dadih, 5%, 10%, and 15% dadih based on fish meat weight) to carp bekasam on the sensory evaluation, pH value, total lactic acid bacteria and the type of lactic acid bacteria grown on carp bekasam. The research method used is experimental and designed as a completely randomized design (CRD) for sensory evaluation, pH values, and total lactic acid bacteria. Meanwhile, the methods of descriptive were used for identifying the types of lactic acid bacteria. The results showed that sensory evaluation is the value of odor (8.2), taste (7.9), texture (7.9), appearance (8.0), pH value (4.83; 4.58; 4.52; 4.37), and total lactic acid bacteria (1.5 x 106; 2.1 x 106; 3.2 x 106; 5.3 x 106 cfu/ g). Bekasam with the addition of 5% dadih gave the best results but was not significantly different from the results of the addition of 10% dadih. Thus, adding 5% dadih is used more efficiently in the production of bekasam. The morphological and physiological bacteria isolated from carp bekasam without adding dadih were Bacillus sp. Meanwhile, the bacteria isolated from carp bekasam added with dadih (5, 10, and 15%) were Lactobacillus sp.
Identifikasi komponen bioaktif dan aktivitas antibakeri rumput laut cokelat (Sargassum plagyophyllum) terhadap bakteri Staphylococcus aureus dan Escherichia coli Noor Ira Sari; Indah Azisari; Andarini Diharmi
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.13352

Abstract

Sargassum plagyophyllum is a type of brown seaweed containing bioactive components including alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics that have potential as antibacterial. This study aims to determine the bioactive components of the S. plagyophyllum extract fraction qualitatively and the antibacterial activity of the S. plagyophyllum fraction by agar diffusion method with wells. The method used in this research is an experiment by extracting and fractionating S. plagyophyllum. Parameter analysis consisted of analysis of bioactive components (alkaloids, flavonoids, steroids/terpenoids, saponins, phenolics) qualitatively and determining antibacterial activity in the S. plagyophyllum fraction against Staphylococcus aureus and Escherichia coli. The results showed that the bioactive components in the methanol extract of S. plagyophyllum contained flavonoids, steroids/terpenoids, saponins and phenolic compounds. The bioactive components in the ethyl acetate fraction contained alkaloids, flavonoids, steroids/terpenoids, saponins and phenolics. The n-hexane and butanol fractions contained steroids/terpenoids, and saponins. The extract fraction of S. plagyophyllum could inhibit the growth of antibacterial activity against S. aureus and E. coli bacteria. The ethyl acetate fraction was the best fraction inhibiting bacterial activity with the highest zone of inhibition compared to other fractions (n-Hexane and buthanol), namely 12.95 ± 0.64 mm for S. aureus bacteria and 10 ± 0.14 mm for E. coli bacteria.
Co-Authors Andarini Diharmi Cindi Harta Yuliana Indah Azisari Tjipto Leksono