ISOLASI DAN KARAKTERISASI BAKTERI DARI IKAN FERMENTASI BEKASAM (RASBORA SP.) SERTA EVALUASI POTENSI ANTIBAKTERINYA

M. Rifqi Efendi (Department of Pharmacy, Faculty of Medicine and Health Sciences, Universitas Jambi, Jambi City, Jambi, Indonesia)
Yunita Safitri (Department of Pharmacy, Universitas Dharma Andalas, Padang, West Sumatera, Indonesia)
Rustini Rustini (Department of Pharmacy, Faculty of Pharmacy, Universitas Andalas, West Sumatera, Indonesia)
Mesa Sukmadani Rusdi (Department of Pharmacy, Poltekkes Kemenkes Jambi, Jambi, Indonesia)

JOPS (Journal Of Pharmacy and Science)
Vol 8 No 1 (2024): Journal of Pharmacy and Science

Bekasam is a traditional fermented fish product. This study aimed to isolate and identify the bacteria involved in the fermentation of Bekasam from Riau and evaluate the antibacterial potential of their ethyl acetate extracts. Bacterial isolation was conducted using the pour plate method with selective media (MRS agar-CaCO3 0.5%). Antibacterial activity was tested against Gram-positive bacteria (Staphylococcus aureus and Enterococcus faecalis) and Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) using the agar diffusion method, with chloramphenicol as a positive control. Four bacterial isolates were identified: Lactobacillus sp1 (BAC1), Lactobacillus sp2 (BAC2), Bacillus sp1 (BAC3), and Bacillus sp2 (BAC4). All ethyl acetate extracts from these isolates demonstrated antibacterial activity. The highest activity was observed from the Lactobacillus sp1 extract against E. coli, with an inhibition zone diameter of 16.1 mm.