59 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)
Vorkommen und Stoffwechselleistungen von Bakterien der Gattungen Acetobacter und Gluconobacter während der Weinbereitung unter Berücksichtigung des Zucker-Säure-Stoffwechsels
No full textEs wurden Untersuchungen über die Stoffwechselleistungen der im Most und Wein vorkommenden Essigsäurebakterien der Gattungen Acetobacter (13 Stämme) und Gluconobacter (2 Stämme) während der Weinbereitung durchgeführt. Die 15 Stämme der Essigsäurebakterien stammten aus der Sammlung des Fachgebiet Mikrobiologie und Biochemie Forschungsanstalt Geisenheim sowie aus der CCM (Czechoslovak Collection of Microorganisms). Die Stoffwechselleistungen, die unter Berücksichtigung des Zucker-Säure-Stoffwechsels beobachtet wurden, wurden bei Trauben der Sorten Riesling, Rotberger, Portugieser und Reichensteiner, den Mosten der Sorten Riesling, Portugieser und Rotberger und den Weißweinen der Sorten Riesling, Müller Thurgau und Rotwein eines Sortengemisches sowie Weiß- und Rotweinen verschiedener Jahrgänge aus Tunesischen Weinanbaugebieten durchgeführt. Die Essigsäurebakterien wurden auf die Nährböden (Traubenbeeren, Moste und Weine) beimpft und nach festgelegten Zeiten geerntet und analysiert. Die Beimpfung der Traubenbeeren erfolgte durch Besprühen der intakten und angestochenen Beeren mit den Bakterienkulturen. Im Verlauf der Arbeit wurden verschiedene Analyseverfahren angewandt. Dünnschichtchromatographie wurde für die qualitative Analyse der Zuckersäure eingesetzt. Die Ketozuckersäuren wurde durch Flüssigchromatographie sowie HPLC bestimmt. Außerdem auch für die Bestimmung organischer Säuren, Zucker und Alkohole. Ethanol wurden auch mit Titration nach der Methode von Rebelein bestimmt. Gluconsäure, Essigsäure, Glucose, Fructose, D- und L-Milchsäure sowie Dihydroxyaceton wurden enzymatisch spektrophotometrisch quantifiziert. Der Vergleich der Ergebnisse von intakten und angestochenen Beeren zeigte, dass bei angestochenen Beeren ein schnelleres Wachstum der Essigsäurebakterien und damit auch höhere Stoffwechselleistungen erfolgten. Gluconsäure, 2-Ketogluconsäure, 5-Ketogluconsäure sowie 2,5-Diketogluconsäure können von verschiedenen Essigsäurebakterienstämmen produziert werden. Es scheint so, als ob die verschiedenen Arten der Essigsäurebakterien spezifische Muster der Gluconsäure Oxidationprodukte aufweisen. In synthetischen Medien produzierten Essigsäurebakterien große Menge Gluconsäure. Nach 30 Tage produzierten Essigsäurebakterien der Stämme Acetobacter aceti var. aceti, A. liquefaciens Stamm 1347-2, A. xylinum und Gluconobacter oxydans var. suboxydans im Glucosemedium jeweils mehr als 40 g/l Gluconsäure. 5-Ketogluconsäure wurden in allgemein mehr als 2-Ketogluconsäure produziert. Von allen beobachteten Stämmen produzierte nur A. liquefaciens 2,5-Diketogluconsäure. Sowohl in den roten- als auch in den weißen Traubenbeeren produzierten sie Gluconsäure und ihre Oxidationsprodukte. In 15 Tagen wurden bis 11,5 g/l Gluconsäure, 5,3 g/l 2-Ketogluconsäure und bis 9,8 g/l 5-Ketogluconsäure produziert. Das Wachstum der Essigsäurebakterien in den Weinen verlief sehr langsam. In den Weinen wurden von den Essigsäurebakterien nur Essigsäure produziert. Die Produktion von Essigsäure war bei den unterschiedlichen Stämme sehr verschieden. A. aceti var. aceti produzierte die höchste Konzentration von Essigsäure sowohl bei Rotwein als auch bei Rieslingwein. A. aceti var. aceti produzierte bis 87 g/l in Rotwein und bis 61 g/l in Rieslingwein Bei Untersuchungen fertiger Weine wurden außer Gluconsäure auch 2-Ketogluconsäure, 5-Ketogluconsäure und 2,5-Diketogluconsäure gefunden, die auf den Stoffwechsel der Essigsäurebakterien aus Glucose und Gluconsäure zurückgeführt werden müssen. In den untersuchten fertigen Weinen aus Tunesien wurde 0,2 - 7,4 g/l Gluconsäure, 2 - 35 mg 2-Ketogluconsäure, 6 - 30 mg/l 5-Ketogluconsäure und bis 14 mg 2,5-Diketogluconsäure analysiert. Nach den vorliegenden Untersuchungsergebnissen stammen die hohen Gluconsäurekonzentrationen in den Weinen von Gluconobacter oxydans. Die Herkunft der Gluconsäure in diesen Weinen aus dem Stoffwechsel von Essigsäurebakterien wird durch die hochsignifikanten Beziehungen zwischen Gluconsäure und 2-Ketogluconsäure, sowie 2,5-Diketogluconsäure belegt.The occurrence and metabolic performances of acetic acid bacteria of 13 Acetobacter and 2 Gluconobacter strains during the wine making process was studied. The 15 strains of acetic acid-bacteria were from the collection of the Institute of Microbiology and Biochemistry of the State Research Institute Geisenheim as well as from the source of the CCM (Czechoslovak Collection of Microorganisms). The metabolic performances under consideration of the sugar acid metabolism were observed in grapes of the varieties Riesling, Rotberger, Portugieser and Reichensteiner and in musts of the varieties Riesling, Portugieser and Rotberger. The white wines were from the varieties Riesling and Müller-Thurgau, the red wine of a variety-mixture, also used were white and red wines of different vintages from the Tunisian wine growing region. The acetic acid bacteria were inoculated to grape-berries, musts and wines. After defined time intervals they were harvested and analyzed. The inoculation of the grape berries was performed by spraying the culture on the berries. The berries were tapped bevorehand, to simulate the injury of berries by insects or mold attack. A variety of different analytical techniques was employed in this study. Thin Layer Chromatography was put in for qualitative analysis of sugar-acids. The keto sugar acids were determined by Liquid Chromatography as well as HPLC, furthermore the HPLC was used for quantification of the organic acids, sugars and alcohols. Ethanol was measured also by titration by the method of Rebelein. The spectrophotometric enzymatic analysis was used for gluconic acid, acetic acid, glucose, fructose as well as dihydroxyaceton. When comparing data from intact and tapped berries, a faster growth of the acetic acid-bacteria occurred on the tapped berries and resulted in a higher metabolic performance. Gluconic acid, 2-ketogluconic acid, 5-ketogluconic acid as well as 2,5-diketogluconic acid can be produced by different strains of acetic acid bacteria. It seems that all strains have the ability to produce a specific pattern of gluconic acid oxidation products. In synthetic media, acetic acid bacteria produce large quantities of gluconic acid. Acetic acid-bacteria of the strains Acetobacter aceti var. aceti, A. liquefaciens strains 1347-2, A. xylinum and Gluconobacter oxydans var. suboxydans produced in a 30 days period in glucose-medium, always more than 40 g/l gluconic acid. 5-ketogluconic acid was normally produced in higher amounts than 2-ketogluconic acid. From all observed strains only A. liquefaciens was able to produce 2,5-diketogluconic acid from glucose and gluconic acid. In all grape-berries, in reds- as also whites the gluconic acid and its oxidation products were produced. In 15 days, acetic acid-bacteria produced 11.5 g/l of gluconic acid, 5.3 g/l of 2-ketogluconic acid and 9.8 g/l of 5-ketogluconic acid on grape berries. The growth of acetic acid-bacteria in wines was very slow. In wines only acetic acid was produced. The amount of acetic acid production differed from strain to strain. A. aceti var. aceti produced the highest concentrations of acetic acid in red as well as in Riesling wines. A. aceti var. aceti. synthesized up to 87 g/l of acetic acid in red wine and up to 61 g/l in Riesling. By examinations of the wines besides gluconic acid also 2-ketogluconic acid, 5-ketogluconic acid and 2,5-diketogluconic acid were detected. This can be attributed to the metabolism of glucose and gluconic acid by acetic acid-bacteria. In finished and rejected wines from Tunisia 0.2 - 7.4 g/l of gluconic acid, 2 - 35 mg/l of 2-ketogluconic acid, 6 - 30 mg/l 5-ketogluconic acid and up to 14 mg/l 2,5-diketogluconic acid were analyzed. The results of this examination showed that the high gluconic acid concentrations in those wines were caused by Gluconobacter oxydans. That the source of gluconic acid in these wines was from the metabolism of acetic acid-bacteria is proven by the highly significant relationships between gluconic acid, 2-ketogluconic acid as well as 2,5-diketogluconic acid
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
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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