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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Veteriner
Delima Fajar Liana
Universitas Tanjungpura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology Veterinary

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ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PADA MAKANAN FERMENTASI PEKASAM IKAN SELUANG (Rasbora sp.) Bulan Maharani Kusnadie; Nera Umilia Purwanti; Delima Fajar Liana
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/fzxbv993

Abstract

              Bakteri asam laktat (BAL) merupakan bakteri gram positif dan berkatalase negatif yang dapat dijumpai pada produk makanan fermentasi. BAL dapat menghambat pertumbuhan bakteri penyebab pembusukan, sehingga BAL memiliki fungsi dalam mengawetkan makanan yang difermentasi. Penelitian ini bertujuan untuk mengidentifikasi dan menganalisis karakteristik BAL dari pekasam ikan seluang. Pekasam ikan seluang didapat dari dua produsen yang berbeda diberi kode A dan B, kemudian BAL diisolasi dalam media de Man Rogosa Sharpe Agar (MRSA)+CaCO3 1% pada hari fermentasi ke-3 (A.3 & B.3) dan 12 (A.12 & B.12). Hasil isolasi sampel A dan B pada hari ke-3 dan 12 didapat tujuh isolat yaitu A.3.1; A.3.2; B.3.1; B.3.2; A.12.1; A.12.2; dan B.12.1. Isolat yang telah didapat diidentifikasi secara makroskopis, mikroskopis, dan biokimia. Hasil identifikasi menunjukan bahwa isolat merupakan BAL dengan karakteristik gram positif yang memiliki bentuk sel batang (A.3.1; A.3.2; B.3.1 & B.3.2) dan bulat (A.12.1; A.12.2 & B.12.1), katalase negatif, memfermentasi karbohidrat, dan tidak menghasilkan gas. Empat isolat bentuk sel batan diduga dari genus Lactobacillus dan tiga isolat bentuk sel bulat diduga dari genus Pediococcus. Pendugaan genus ini dapat dipastikan dengan uji lanjutan lainnya seperti uji genotip isolat.
Enhancing Leptospirosis Awareness: A Study on Knowledge among Health Undergraduate Students in Pontianak, West Kalimantan Auliya Az Zahra; Mardhia Mardhia; Mahyarudin Mahyarudin; Delima Fajar Liana
Jurnal Veteriner Vol. 26 No. 4 (2025)
Publisher : Faculty of Veterinary Medicine, Udayana University and Published in collaboration with the Indonesia Veterinarian Association

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19087/

Abstract

Leptospirosis is a zoonotic infectious disease caused by the spirochete bacteria Leptospira, with a high risk of transmission in flood-prone areas such as Pontianak, West Kalimantan. Health undergraduate students play a critical role in preventing and managing infectious diseases, including leptospirosis. Hence, sufficient knowledge is necessary. This study aimed to describe the knowledge of health undergraduate students in Pontianak regarding leptospirosis. A descriptive study with a cross-sectional approach was conducted involving 172 respondents selected through proportionate stratified random sampling. Data were collected using an 18-question questionnaire covering definitions, etiology, epidemiology, clinical manifestations, transmission mechanisms and pathogenesis, diagnosis, prevention, and management. The results show that most health undergraduate students at Universitas Tanjungpura, Pontianak had poor knowledge (57.5%), while 35.5% had moderate knowledge, and only 7% demonstrated good knowledge. Electronic media or the internet was the most frequently used source of information (51.74%), followed by lecture materials (44.18%), journals (22.67%), textbooks (14.53%), and printed media (11.04%). This study concludes that the majority of students lack knowledge of leptospirosis. Improving health literacy and access to accurate information, particularly through electronic media, is essential to enhance their understanding of the disease.
Co-Authors Auliya Az Zahra Bulan Maharani Kusnadie Mahyarudin, Mahyarudin Mardhia Mardhia Nera Umilia Purwanti