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Ekstrasi Senyawa Antibakteri Dari Diatom Chaetoceros gracilis dengan Berbagai Metode Setyaningsih, Iriani; Hardjito, Linawati; Monintja, Daniel R.; Sondita, M. Fedi A.; Bintang, Maria; Lailati, Nispi; Panggabean, Lily
JURNAL BIOLOGI INDONESIA Vol 5, No 1 (2008): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.24 KB) | DOI: 10.14203/jbi.v5i1.3203

Abstract

ABSTRACTExtraction of Antibacterial Compound from Diatom Chaetoceros gracilis WithDifferent Methods. Diatom is phytoplankton which is commonly found in off shore.Chaetoceros produce antibacterial which inhibit some bacteria. This research was donein 3 steps. At first, Chaetoceros gracilis was cultivated in temperate controlled roomwith lighting 24 hours. The culture was harvested on 14 days, then it was dried andweighted. The second step, biomass was disrupted by different method such as sonicator,glass beads, and undisrupting. Then the biomass was maserated, filtrated, and evaporated.The crude extracts were tested to pathogen bacterial. The third step, the extraction wasconducted using hexana (non polar solvent), ethyl acetate (semi polar solvent), andmethanol (polar solvent). The crude extracts were tested to the pathogenic bacteria.The result showed that the produce cell disruption antibacterial activity by sonicator.The biggest inhibition zone was obtained by hexana but produced lower yield.Key words: Chaetoceros gracilis, growth, extraction, disrupting, antibacteria
Pemanfaatan daging ikan tuna sebagai kerupuk kamplang serta karakterisasi fisik dan kimiawi produk yang dihasilkan Deni, Sitkun; Hardjito, Linawati; Salamah, Ella
Agrikan: Jurnal Agribisnis Perikanan Vol 6, No 2 (2013): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Sekolah Tinggi Ilmu Pertanian Wuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.6.2.6-14

Abstract

Penelitian ini bertujuan memperbaiki formulasi kerupuk kamplang. Penelitian pendahuluan meliputi penentuan kualitas fillet daging ikan tuna (pH, TVBN dan TMA), analisis proximat, logam berat dan konsentrasi karagenan. Penelitian utama mencakup penentuan kokmposisi sagu-tapioka, konsentrasi daging ikan tuna, dengan konsentrasi karagenan terpilih pada penelitian pendahuluan. Hasil penelitian menunjukkan bahwa fillet daging ikan tuna memiliki pH 5,44±3,02 mg N/100 g, TVBN  14,15±0,21 mg N/100 g, TMA 2,16±0,31 mg N/100 g, Cu 4.40 ppm, Hg dan Pb tidak terdeteksi. Sehingga bisa disimpulkan bahwa, daging ikan tuna masih dalam kondisi baik dan aman untuk dikonsumsi. Analisis proximat dari kadar air, protein, abu, lemak dan karbohidrat yang secara berururutan adalah 72,2±0.27 %, 2,14±0.07 %, 21,3±1.17 %, 0,38±0.01%, dan 3,97±0,84 %.  Hasil analisis karakteristik kimiawi kerupuk kamplang menunjukkan bahwa kadar air paling tinggi 11,62±0,02 % pada produk komersial, kadar protein paling rendah 8,24±0,00% pada produk sagu-taioka 2:3 dan daging ikan tuna 30%, dan TPC paling tinggi 2,5 x 104 coloni/g  ditemukan pada produk komersial. Karakteristik fisik kerupuk kamplang goreng menunjukkan tingkat kemekaran paling tinggi 207,08±20,24 % pada produk sagu-tapioka 1:1 dan daging ikan tuna 30 %, dan tingkat kekerasan paling rendah 698,1±7,58 gf  pada produk dari sagu-tapioka 2:3 dan daging ikan tuna 30%.
Kajian Biodesinfektan Dari Ekstrak Sentigi (Pemphis acidula) Sebagai Alternatif Pengganti Klorin Dalam Industri Pengolahan Udang Hardjito, Linawati
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 1, No 2 (2006): Desember 2006
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v1i2.398

Abstract

Sentigi (Pemphis acidula) merupakan tanaman obat tradisional yang berasosiasi dengan mangrove. Kulit batangnya digunakan sebagai obat sariawan oleh penduduk Pulau Pari. Penelitian ini bertujuan untuk menguji aktivitas ekstrak sentigi dalam menghambat pertumbuhan bakteri Staphylococcus aureus, Escherichia coli dan Vibrio carchariae. Penelitian juga melaporkan Lethal Concentration 50 (LC50) ekstrak metanol terhadap Artemia salina dan efektivitas ekstrak dalam mereduksi jumlah bakteri pada udang. Hasil penelitian menunjukkan ekstrak metanol kulit batang sentigi dengan rendemen sebesar 15,9% dapat menghambat pertumbuhan bakteri S. aureus, E. coli dan V. carchariae. Pada konsentrasi antara 50‑60 ppm, esktrak metanol sentigi dapat menghambat pertumbuhan bakteri setara dengan penggunaan klorin (Ca(OCl)2) 10 ppm. Ekstrak metanol sentigi memiliki toksisistas yang rendah terhadap Arternia salina dengan LC50 (24 jam) sebesar 94 ppm. Konsentrasi efektif penggunaan esktrak sentigi sebagai bahan desinfektan pengganti klorin adalah 50‑60 ppm. Penelitian lanjut sedang dilakukan untuk mengidentifikasi (struktur elusidasi) bahan antibakteri yang dikandung ekstrak metanol sentigi.
KITOSAN SEBAGAI ABSORBEN IMPURITY DALAM PEMBUATAN AGAR MEDIA SUPTIJAH, PIPIH; HARDJITO, LINAWATI; HALUAN, JOHN; WIJAYA, MAGGY T
Akuatik: Jurnal Sumberdaya Perairan Vol 4 No 2 (2010): AKUATIK : Jurnal Sumberdaya Perairan
Publisher : Program Studi Perikanan, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.71 KB)

Abstract

Existing problem in production process for fulfilling International standard still taking as a problem for Indonesian product, therefore need modification of production process which can match with the commercial standard even also International standard. One of alternative of the production process that is through input of chitosan as impurity absorbent in its extraction, so can get high quality product of jelly for medium, and others. This research aim to application of chitosan as absorbent, to produce jelly with simple method and without chemicals, and characterize of jelly and also compare it to commercial bakto ( difco). Method used in this research is using impurity absorbent by chitosan in extraction process through chitosan filtration which obtainable absorbs can directly acquire jelly extract in order to clear of pollutant omit continued with draining. Result of jelly extract analysis showed characteristic quality of jelly produced which is viscosities 9,1cPs - 12,5cPs ( bakto 17,5cPs), value of TPC 1,8x101 CFU ( bakto 1,1x102 CFU), gel strength 261,26 gF - 297,8 gF with irrigate rate 20,9% - 23% higher than bakto jelly 16,9%. Bacterium growth through TPC test at chitosan treatment 0,1% obtained TPC value is 1,8x101 colony, while TPC value in bakto jelly is 1,1x102 colony. Sulphate value is very determine and difficult enough to decrease it. Sulphate value of jelly of chitosan absorbs treatment showed vary value, from 0,15% until 0,28%, but statistically do not differ reality. Sulphate value is lower than jelly without treatment ( 0,65%) and also is lower than bakto jelly as standard (0,35%)
CHITOSAN SEBAGAI BAHAN PENGAWET PENGGANTI FORMALIN Hardjito, Linawati
JURNAL PANGAN Vol 15, No 1 (2006): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1377.172 KB) | DOI: 10.33964/jp.v15i1.284

Abstract

Chitosan merupakan bahan yang dapat digunakan sebagai bahan pengawet pengganti formalin karena sifat-sifat yang dimilikinya yaitu dapat menghambat pertumbuhan mikroorganisme perusak dan sekaligus melapisi produk yang diawetkan sehingga terjadi interaksi yang minimal antara produk dan lingkungannya. Chitosan dihasilkan dari hewan berkulit keras terutama dari laut seperti kulit udang, rajungan, kepiting. cumi-cumi dengan kadar chitosan antara 10-15%serta dapat diperoleh dari dinding sel jamur seperti Aspergil lus niger. Manfaat Chitosan selain dapat menghindarkan konsumen dari penyakit typhus, chitosan juga dapat menghambat perbanyakan sel kanker lambung manusia. Berdasarkan rata-rata berat badan 50 kg, maka konsumsi chitosan yang diperbolehkan tanpa menimbulkan efek samping adalah 66.5 g/hari. Bila dibandingkan dengan data penggunaan chitosan sebagai pengawet antara 0.01 -1% yaitu0.1 sampai 10 g/L atau g/Kg, maka dosis chitosan sebagai pengawet masih jauh dari nilai ADI sehingga aman untuk manusia.
SINCE THE PRIMARY STORAGE NUTRIENTS IN DIATOMS CONSIST OF LIPID, THEY ARE POTENTIAL FOR THE INDUSTRIAL FATTY ACID PRODUCTION. HIGH VALUE FATTY ACIDS INCLUDE ARACHIDONIC ACID, EICOSAPENTAENOIC ACID AND DOCOSAHEXAENOIC ACID. THIS STUDY AIMED TO ANALYZE FATTY ACID SYNTHESIS BY CHAETOCEROS GRACILIS DIATOM DURING GROWTH. THERE WAS A LARGE INCREASE IN LIPID YIELD FROM 4PG CELL-1 MASS OF LIPID PER CELL AT THE EXPONENTIAL PHASE TO 283PG CELL-1 AT STATIONARY PHASE. THE LIPID CONCENTRATIONS ALSO INCREAS PRATIWI, ALBERTA RIKA; SYAH, DAHRUL; HARDJITO, LINAWATI; PANGGABEAN, LILY MARIA GORETTI; SUHARTONO, MAGGY THENAWIDJAJA
HAYATI Journal of Biosciences Vol. 16 No. 4 (2009): December 2009
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.16.4.151

Abstract

Since the primary storage nutrients in diatoms consist of lipid, they are potential for the industrial fatty acid production. High value fatty acids include arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid. This study aimed to analyze fatty acid synthesis by Chaetoceros gracilis diatom during growth. There was a large increase in lipid yield from 4pg cell-1 mass of lipid per cell at the exponential phase to 283pg cell-1 at stationary phase. The lipid concentrations also increased significantly from the stationary phase to the death phase, but not significantly from the end exponential phase to the stationary phase. The relative percentage of saturated fatty acid (SAFA) of the total fatty acid was higher than that of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) at all of growth phase. The highest PUFA was found at stationary phase at the same time when SAFA was being the lowest. The majority of SAFA was palmitic acid (24.03-40.35%). MUFA contained significant proportion of oleic acid (19.6-20.9%). Oleic acid, linoleic acid and ?-linolenic acid were found at every stage growth. These fatty acids are considered as precursor for production of long chain PUFA-Docosahexaenoic acid (DHA/22:6?3) through series of desaturation and elongation step with all of desaturase enzyme (?8-D, ?9-D, ?12-D, ?15-D, ?17-D, ?6-D, ?5-D, and ?4-D) and elongase enzyme (E).         Key words: Chaetoceros gracilis, fatty acid, synthesis, saturated fatty acid (SAFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA)
MUTU SOSIS FERMENTASI IKAN PATIN (PANGASIUS SP.) SELAMA PENYIMPANAN SUHU RUANG Harmain, Rita Marsuci; Hardjito, Linawati; Zahiruddin, Winarti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 15 No. 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.566 KB) | DOI: 10.17844/jphpi.v15i2.6167

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Catfish (Pangasius sp.) is a potential commodity for local and export market. Fermented sausage wich is highly flavor product and has specific aroma provides health benefit. The study was aimed to characterise fermented sausage of catfish (Pangasius sp.) during storage at room temperature for 0, 4, 8, 12 and 16 days including hedonic sensory, microbiological and chemical  characteristics. Fermented sausage of catfish using lactic acid bacteria Lactobacillus plantarum 1B1 used to optimize the fermentation process. Analysis conducted during storage include hedonic sensory (texture, color, flavor), chemical (pH and a) and microbiological (total plate count), total lactic acid bacteria L. plantarum 1B1, Escherichia coli, Staphylococcus sp., Salmonella sp., and mold/yeast) to obtain the best storage time. The result showed that the hedonic sensory was like-neutral, the chemical profile showed pH of 3,93-3,69 and aw of 0,88-0,79.  Microbiological profile obtained total plate count 1.8 x108 CFU/g, total lactic acid bacteria L.plantarum 1B1 8.8 x 108 CFU/g. During storage there were no bacteria E. coli, Staphylococcus sp. and Salmonella sp., but the molds/yeasts obtained in storage on the 8th to 16th day.Key words: chemical, fermented sausage, hedonic sensory, microbiology, storage.
CHARACTERISTIC OF FISHBALL FROM MIXED-SURIMI OF DECAPTERUS SPP. AND LUTJANUS SP. ON CHILLING STORAGE Chairita, .; Hardjito, Linawati; Santoso, Joko; Santoso, .
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 12 No. 1 (2009): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (240.403 KB) | DOI: 10.17844/jphpi.v12i1.892

Abstract

The utilization of scad (Decapterus spp.) has not been done optimally. This species is a potential fish to be processed into surimi that is a raw material of fish jelly products, such as fishball. It contains red meat in greater proportion compared to white meat. For this reason, surimi of scad (Decapterus spp.) was produced using alkaline leaching method and mixed with red snapper (Lutjanus sp) surimi to be used a raw material of fishball. The fishball was added by chitosan at concentration of 0.1% as preservative, while carrageenan was added at concentration of 1% as gelling agent. The fishball was stored in chilling condition (0-4 oC). The results indicated that surimi of Decapterus spp. being leached twice showed the same quality as white meat surimi. Fishball containing red snapper surimi and scad surimi of 1:3 added by 25% of tapioca starch showed good physical and sensory characteristics. The mixed surimi of fresh fish meat was better in term of its physical, chemical, and sensory characteristics compared to the frozen one. Chitosan added at 0.1% could preserve the fishball for two weeks on chilling storage (0-4 oC) without causing any change of its physical and chemical characteristics. The fishball produced has a better flavor and texture was similar to commercial one.Keywords: chilling storage, Decapterus spp, fishball, Lutjanus sp, mixed-surimi.
INHIBITORS SCREENING OF β-LACTAMASE AXINELLA SPONGE SIMBION BACTERIA SP. Abdullah, Asadatun; Hardjito, Linawati; Ernawati, .; Abdillah, Fatimah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 11 No. 2 (2008): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (610.415 KB) | DOI: 10.17844/jphpi.v11i2.915

Abstract

Salah satu jenis antibiotik yang umum digunakan dalam pengobatan adalah ?-laktam. Saat ini terdapat banyak bakteri patogen pada manusia yang resisten terhadap antibiotik ?-laktam. Bakteri patogen yang resisten terhadap antibiotik ?-laktam adalah bakteri yang mampu memproduksi enzim ?-laktamase. Tujuan penelitian ini adalah menapis produk alami inhibitor ?-laktamase dari mikroorganisme simbion Axinella sp. Berdasarkan penelitian yang dilakukan sebelumnya, telah diisolasi dan diidentifikasi secara biokimia 7 isolat bakteri simbion sponge Axinella sp. Penapisan inhibitor ?-laktamase dilakukan dengan metode agar difusi menggunakan bakteri target E.coli dan S.aureus resisten ampisilin koleksi Laboratorium Bioteknologi Hasil Perairan. Pengukuran resistensi terhadap E.coli dan S.aureus dilakukan pada konsentrasi ampisilin >32 ?g/ml. Dari 7 isolat bakteri simbion yang ditapis secara intraseluler dan ekstraseluler, 4 isolat pada ekstraselulernya positif menghambat pertumbuhan bakteri patogen E.coli dan S.aureus. 4 bakteri simbion tersebut adalah Bacillus sp., Halomonas sp., Alteromonas sp. dan Alteromonas sp. Identifikasi molekuler bakteri simbion dan karakterisasi golongan senyawa inbitor ?-laktamase sedang dalam proses penelitian.Keywords : bakteri simbion Axinella sp., inhibitor ?-laktamase, E.coli, S.aureus
EKSTRASI SENYAWA ANTIBAKTERI DARI DIATOM CHAETOCEROS GRACILIS DENGAN BERBAGAI METODE Setyaningsih, Iriani; Hardjito, Linawati; Monintja, Daniel R.; Sondita, M. Fedi A.; Bintang, Maria; Lailati, Nispi; Panggabean, Lily
JURNAL BIOLOGI INDONESIA Vol 5, No 1 (2008): JURNAL BIOLOGI INDONESIA
Publisher : Perhimpunan Biologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jbi.v5i1.3203

Abstract

ABSTRACTExtraction of Antibacterial Compound from Diatom Chaetoceros gracilis WithDifferent Methods. Diatom is phytoplankton which is commonly found in off shore.Chaetoceros produce antibacterial which inhibit some bacteria. This research was donein 3 steps. At first, Chaetoceros gracilis was cultivated in temperate controlled roomwith lighting 24 hours. The culture was harvested on 14 days, then it was dried andweighted. The second step, biomass was disrupted by different method such as sonicator,glass beads, and undisrupting. Then the biomass was maserated, filtrated, and evaporated.The crude extracts were tested to pathogen bacterial. The third step, the extraction wasconducted using hexana (non polar solvent), ethyl acetate (semi polar solvent), andmethanol (polar solvent). The crude extracts were tested to the pathogenic bacteria.The result showed that the produce cell disruption antibacterial activity by sonicator.The biggest inhibition zone was obtained by hexana but produced lower yield.Key words: Chaetoceros gracilis, growth, extraction, disrupting, antibacteria