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All Journal IJOEP : International Journal of Ecophysiology Bioscientist : Jurnal Ilmiah Biologi
tahyat, niva
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences

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Isolation and Characterization of Lactic Acid Bacteria (LAB) With Potential As Probiotics From Shrimp Paste Tanjungbalai Asahan tahyat, niva; Rasyidah; Ulfayani Mayasari
International Journal of Ecophysiology Vol. 7 No. 1 (2025): International Journal of Ecophysiology
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/ijoep.v7i1.18022

Abstract

Terasi or belacan is an example of a fermented product from shrimp that involves lactic acid bacteria. Lactic acid bacteria are a group of gram-positive bacteria that have the ability to produce antagonistic molecules that can be used as antibacterial probiotics and preservatives. This study was conducted to determine the presence of Lactic Acid Bacteria (LAB) which might detect shrimp paste in Tanjungbalai and to the antibacterial activity. This study uses descriptive data analysis, which begins with isolation and characterization by carrying out gram staining and biochemical tests and then continuing with a probiotic potency test which includes a test to acidity (pH) and a test of phatogenic antibacterial activity. Isolations and characterization of LAB produced 6 isolates in the form of coccus, the edges of the colony were whole or flat, the elevation was flat or milky white in color. Meanwhile, the cell morpholgy of 6 LAB isolates was in the form of bacilli, gram positive and monobacillary arrangement. Characterization based on biochemical tests found isolates belonging to the genus Pediococcus, Weisella and Lactobacillus. The results of probiotic tests of 6 isolates were expressed with gastric acid conditions (pH 2.5-3) and had phatogenic antibacterial activity which was marked by the fomation of an inhibition against 2 Escherichia coli test bacteria with the largest inhibition zone size being 8.95 mm while Staphylococcus aureus with the largest inhibition zone size was 12.6 mm. Based on the research that has been done, it can be concluded that LAB from Tanjungbalai shrimp paste has potential as a probiotic because the six isolates obtained met the requirements of bacteria as probiotics, namely being able to withstand acidic conditions and having phatogenic antibacterial activity.
Qualitative Screening and Activity Assay of L-asparaginase-Producing Fungi from Tempeh Tahyat, Niva; Yurnaliza; Dwihastuty, Liana
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i4.18443

Abstract

This study aims to isolate and determine the types of fungi in tempeh that are capable of producing the enzyme L-asparaginase and how the enzyme activity is produced. The following steps were taken: Fungi were isolated using the pour plate method with Potato Dextrose Agar (PDA) medium; morphological characterization of fungi was performed macroscopically and microscopically.The ability to produce asparaginase was assessed qualitatively using modified liquid M9 medium and quantitative assay of L-asparaginase activity with the Nessler reagent. Potential fungi were identified based on identification books. The results of fungal isolation from tempeh yielded of 7 fungal isolates. Qualitative selection of fungal isolates from tempeh capable of producing L-asparaginase resulted in 4 fungi capable of producing the L-asparaginase enzyme, indicated by a pink color change in the medium. Quantitative assay was performed using an enzyme activity test .The results of quantitative selection showed that the highest activity of L-asparaginase enzyme was found in fungal isolate with the code TP 3, reaching 16,386 U/mL, which has been identified macroscopically and microscopically and is classified as belonging to the genus Aspergillus. These findings indicate that fungi from tempeh have the potential to produce the enzyme L-asparaginase.
Co-Authors Dwihastuty, Liana Rasyidah Ulfayani Mayasari Yurnaliza, Yurnaliza