1,720,986 research outputs found
RPS FMIPA Biologi-Biokimia
No full textRENCANA PEMBELAJARAN SEMESTER
(RPS)
BIOKIMIA
BIO 4502 (4 SKS)
Semester II
PENGAMPU MATA KULIAH :
Dr.phil.nat. Periadnadi
Dr.phil.nat. Nurmiati
Dr. Anthoni Agustien,MS
Dr.Ir. Efrizal, MS
Program Studi Biologi
Fakultas Matematika dan Ilmu
Pengetahuan Alam
Universitas Andalas
Padang, 201
Potential and Optimization of Antibiotic Production Isolate Bacteria Antibiosis Bacillus sp. Origin of Salt Liquid Waste of Anchovy (Stolephorus Sp.) Against Bacteria Test
No full textWaste is one of the environmental problems that exists in every fish processing industry. Therefore, other ways are needed so that fish processing waste can be reused into something more useful. The use of waste that can be used is by using antagonistic microorganisms as antibiotic producing materials. The aim of this research is to determine the partial characteristics and potential of antibiosis bacteria and to obtain isolates that have antibiosis potential against S. aureus and E. coli. Determine the effect of the best substrate protein, the effect of the best incubation time, the effect of the best pH conditions, the effect of the best salinity levels, the effect of the best trace elements for Bacillus sp species isolates. in the production of antibiotics against the test bacteria S. aureus and E. coli. And determine the best optimization of salted anchovy water production media in the production of antibiotics against the test bacteria S. aureus and E. Coli. The research method was carried out by survey and the results were presented descriptively. The results of this research obtained isolates of Bacillus sp. circular in shape, overall edges, raised elevation, and white in color. Basil cell form, motile bacteria, and has a Potential Antibiosis Index value of 1.95; Proteolytic Index 1.67; Fermentative 1.36; Amylolytic 1.18; Cellulolytic 1.79; and Lipolitics 1.26. Optimum conditions for the antibiosis bacterial isolate Bacillus sp. in producing antibiotics, namely on skim milk protein substrate, incubation time 16 hours, pH 6.73; trace element Zn, Salinity Content 5‰. The optimum condition for isolates in salted anchovy water media to produce antibiotics is at a salt content of 100% (11 ppt)
Antimicrobial and Antioxidant Potential of Some Agarwood Plant Extracts (Aquilaria malaccensis Lamk.) Against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29213 and Candida albicans (C.P Robin) Berkhout 1923
No full textResearch on the Antimicrobial and Antioxidant Potential of some Agarwood Plant Extracts (Aquilaria malaccensis Lamk) against Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 29213 and Candida albicans (C.P Robin) Berkhout 1923 has been carried out at the Microbiology Laboratory of Andalas University in April - July 2023. This study aims to determine the antimicrobial and antioxidant activity of some Agarwood Plant Extracts. The method used in this research is the experimental method of nested pattern. The results showed that each extract gave a significantly different effect on S. aureus with the largest inhibition zone in the leaf extract of (9.79 mm) and E. coli of (7.37 mm), but did not give a significantly different effect on C. albicans, because no inhibition zone was found. The Minimum Inhibitory Concentration (MIC) of the leaf extract against S. aureus was 6.25% with a Minimum Bactericidal Concentration (MBC) of 50% and the Minimum Inhibitory Concentration (MIC) value of E. coli was 3.125% with a Minimum Bactericidal Concentration (MBC) of 12.5%. The percentage of inhibition of agarwood leaf extract against the growth of E. coli and S. aureus was (30.18%) and (43.84%) of the positive control chloramphenicol (0.1 mg/ml). While the percentage of inhibition of agarwood leaf extract against the growth of C. albicans was (28.70%) from the positive control of fluconazole (0.1 mg/ml). The highest antioxidant activity was found in the leaf extract with an IC50 value of 50.47 μg/ml. The highest polyphenol content was found in the leaf extract at 34.14 mgGAE/ml.
ISOLASI DAN KEBERADAAN KHAMIR POTENSIAL PEMFERMENTASI NIRA AREN (Arenga pinnata Merr.) DARI DATARAN RENDAH DAN DATARAN TINGGI DI SUMATERA BARAT
No full textPenelitian bertujuan untuk mengisolasi dan mengkarakter khamir potensial pemfermentasi nira aren segar dari dataran rendah dan dataran tinggi di Sumatera Barat. Penelitian menggunakan metode eksperimen yang hasilnya disajikan secara deskriptif. Parameter yang diamati meliputi total mikroba, total khamir, uji potensi isolat khamir melalui uji fermentasi, karakter morfologi isolat khamir potensial pemfermentasi secara in vitro, serta analisis biokimiawi nira aren. Hasil penelitian menunjukkan bahwa keberadaan mikroba alami nira aren tertinggi terdapat pada sampel PAM1 (168 x 104 cfu/ml), total khamir tertinggi terdapat pada sampel HLB (85 x 104 cfu/ml), sedangkan presentase khamir tertinggi terdapat pada sampel HLB (69,1%). Uji potensi isolat melalui uji fermentasi diperoleh 5 isolat yang positifmemfermentasi alkohol. Berdasarkan karakter morfologi isolat-isolat khamir dari beberapa lokasi sampel secara in vitro didapatkan 3 isolat genus Hanseniaspora, 1 isolat genus Schizosaccharomyces, dan 1 isolat genus Saccharomyces.</jats:p
Antimicrobial and Antioxidants Activity Test of Fresh Extract and Decoction Extract of Areca Plant Roots (Areca catechu Linn.) Against Test Microbes
No full textResearch on the Antimicrobial and Antioxidant Activities of Several Areca (Areca catechu Linn.) Root Extracts which was conducted at the Microbiology Laboratory, Andalas University in April - June 2023. This study aims to determine the antimicrobial activity of several areca root extract treatments, determine the most effective extraction of the tested microbes and determine the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration(MBC) of areca root against the tested microbes, as well as the antioxidant activity and polyphenols of areca root extract. The method used in this study is the nested pattern experimental method. The results showed that the inhibition zone of areca root extract had a significantly different effect on S. aureus bacteria, but did not have a significantly different effect on E. coli bacteria. and the fungus C. albicans. The MIC of areca root extract against E. coli and S. aureus bacteria is 3.12% with MBC on E. coli 12.5% and S. aureus 25%, while the MIC for C. albicans is 25% and there is no MIC. Antioxidant value of fresh extract, fresh decoction and dry decoction of betel roots respectively with IC50 values of 22.37 μg/ml, 16.79 μg/ml and 84.01 μg/ml for very strong activity category and total polyphenols obtained from fresh extract , fresh decoction and dry decoction were 30.66 mgGAE/ml, 33.16 mgGAE/ml, and 19.89 mgGAE/ml, respectively
Optimization Of Antibiotics Production In Bacillus Subtilis Soil Strain G2B Against Staphylococcus Aureus And Escherichia Coli
No full textBacillus subtilis strain G2B is a potential bacterium derived from anchovy (Stolephorus sp.) processing wastewater. This study aims to analyze the antimicrobial activity of Bacillus subtilis strain G2B in the production of antibiotics against Staphylococcus aureus and Escherichia coli test bacteria. The method used in this research is a survey method, the data is analyzed descriptively quantitatively. The results showed that Bacillus subtilis strain G2B had the ability to produce antibiotics as measured by its antibiosis index, which was 12 mm against Staphylococcus aureus bacteria and 13 mm against Escherichia coli test bacteria. The inhibition zone of Bacillus subtilis strain G2B against the test bacteria belongs to the strong category
UPAYA PENINGKATAN PEREKONOMIAN MASYARAKAT DESA DI KECAMATAN SIBERUT SELATAN MELALUI PELATIHAN PENGOLAHAN IKAN DENGAN TEKNIK FERMENTASI IKAN BUDU
No full textKegiatan pelatihan pengolahan sekaligus pengawetan melalui teknik fermentasi ikan budu berbahan dasar ikan berukuran sedang-besar menjadi produk bernilai jual tinggi telah dilakukan kegiatan di daerah Pasie Desa Mailelepet Kabupaten Kepulauan Mentawai. Sebagian besar kelompok usia produktif di daerah ini merupakan perempuan yang tidak bekerja dengan menggantungkan kehidupan dari penghasilan kepala keluarga. Kegiatan ini juga melibatkan kelompok wanita nelayan, kelompok karang taruna dan ibu ibu PKK`yang juga merupakan kelompok yang kurang produktif. Kegiatan ini bertujuan untuk membina dan memberdayakan kelompok masyarakat terutama perempuan dalam pengolahan ikan fermentasi yang dapat dijadikan peluang usaha sehingga dapat meningkatkan pendapatan dalam rumah tangga. Metode kegiatan adalah penyuluhan tentang pengolahan ikan ukuran sedang-besar secara fermentasi Budu yang belum dikenal di daerah kepulauan ini. Indikator capaian program yang dituju adalah masyarakat sasaran mengenal proses pengolahan fermentasi Budu untuk menghasilkan produk nilai jual yang tinggi. Disamping alternatif penyelamatan ikan berukuran sedang-besar pasca penangkapan melalui fermentasi yang sekaligus mengawetkan. Kegiatan ini dapat dijadikan sebagai upaya pemberdayaan yang berkelanjutan melalui peningkatan partisipasi masyarakat terutama masyarakat nelayan, swadaya dan swadaya masyarakat sehingga dapat meningkatkan pendapatan perempuan hingga menciptakan perempuan yang mandiri secara ekonomi di desa Mailelepet Kecamatan Siberut Selatan Kabupaten Kepulauan Mentawai
ISOLASI DAN IDENTIFIKASI MIKROFLORA INDIGENOUS DALAM BUDU (Isolation and Identifi cation of Indigenous Microfl ora in Budu)
No full textBudu from is a fermented fi sh product mainly found in the coastal areas such a Pariaman, Tiku and Pasaman, West Sumatera. Budu is normally made from bigger sized marine fi sh such as Spanish mackerel (Scomberomorus guttatus). The aims of this research were to determine the type of indigenous microfl ora contained in budu. The material used in
this study was budu derived from small scale domestic factory in West Sumatera (Sirah river and Gasan district Padang Pariaman and Sasak district Pasaman). Experimental method was used and was descriptively analyzed. Identification was conducted on the morphological and biochemical characteristics of bacteria. It was found 138 bacteria colonies
as morphologically and biochemichal grouped into two genus namely Bacillus and Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus and Micrococcus lactis).
Keywords: Isolation, identifi cation, indigenous microfl ora, fermentation, budu
ABSTRAK
Budu merupakan produk fermentasi ikan yang diproduksi di daerah pesisir Kabupaten Padang Pariaman, Agam dan Pasaman. Budu biasanya terbuat dari ikan pelagis yang berukuran besar dan memiliki daging putih, seperti ikan Tenggiri (Scomberomorus guttatus). Penelitian ini bertujuan mengetahui jenis mikrofl ora indigenous yang terdapat pada budu.
Materi yang digunakan dalam penelitian ini adalah ikan budu yang berasal dari tiga pengolah yakni Sungai Sirah dan Gasan Gadang yang terletak di Kabupaten Padang Pariaman dan dari daerah Sasak Kabupaten Pasaman Propinsi Sumatera Barat. Metode penelitian yang digunakan dalam penelitian ini adalah metode eksperimen. Identifi kasi yang
dilakukan meliputi karakteristik morfologi dan biokimia bakteri. Ditemukan sebanyak 138 koloni bakteri yang secara morfologi dan biokimia dikelompokkan ke dalam dua genus yakni Bacillus dan Micrococcus (Bacillus sphaericus, Bacillus polymyxa, Bacillus cereus, Bacillus pantothenticus dan Micrococcus lactis).
Kata kunci: Isolasi, identifi kasi, mikrofl ora indigenous, fermentasi, bud
Keberadaan Mikroflora Alami Dalam Fermentasi Cuka Apel Hijau (Malus sylvestris Mill.) Kultivar Granny Smith
No full textResearch on The Presence of Natural Microflora in Fermentation of Green Apples Cider Vinegar (Malus sylvestris Mill.) Cultivars Granny Smith was conducted from February to June 2014 at Microbiology Research Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University, Padang. The purpose of the research were to determine the Presence of the natural microflora (yeasts and bacteria) in fermentation of a Granny Smith apple cider vinegar and to determine the character of apple cider vinegar in terms of pH value dan sugar content. The results showed that the fermentation of apple cider vinegar was the Presence of the natural microflora (yeast as much as 1.8 x 106 cfu/ml and bacteria as much as 3.4 x 106 cfu/ml) and obtained with apple cider vinegar acid concentration (pH 3.13) with a residual sugar content (1.5% Brix) after 14 days of acetic acid fermentation.Keywords: Â Â Â Â Â Natural Microflora, Granny Smith Apples, Apple Cider Vinega
Karakterisasi Mikroflora Alami Saluran Pencernaan Sapi Potong Sebagai Kandidat Probiotik Pakan Sapi Potong
No full textThe research about the "Characterization of Natural Microflora From Cow Digestic Tract As Candidate For Cattle Feed Probiotics" has been conducted from April to July 2013 in the Laboratory of Microbiology, Department of Biology, Faculty of Mathematics and Natural Sciences, University of Andalas, Padang. This study aimed to obtain isolates and the character of each isolate as a candidate to cattle feed probiotics. This study used an experimental method and analyzed descriptively. The result showed that the bacteria from cow digestive tract were Cellulolytic (110x107cfu/g), Fermentative (85x107cfu/g), Amylolytic (31x107cfu/g) and Proteolytic (28x107cfu/g) bacteria. Two of the probiotic candidate were bacill and coccus, both of them were Gram-negative and catalase positive
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