By: Ari Hepi Yanti, Eka Karunia, Rikhsan Kurniatuhadi, Tri Rima Setyawati, Novik Nurhidayat

Abstract

Bacterial isolates of the genus Bacillus (code NrLtF5) have been isolated from the gastrointestinal tract of nypa worms (Namalycastis rhodochorde). This isolate is known to have probiotic potential and is cellulolytic, so it can be developed in nypa worm feed formulas. This study aims to determine the optimal salinity and pH for the growth of Bacillus sp. (NrLtF5). Salinity and pH are environmental factors that affect microbial growth, so optimization is necessary to obtain optimum values ​​for cell production. The research was conducted using a microplate shaker culture method on Glucose Yeast Peptone (GYP) medium. The treatment of pH values ​​was adjusted by the addition of 5M NaOH and 5M HCl to obtain pH values ​​of 4, 5, 6, and 7, while the salinity value was adjusted by adding NaCl to media with salinity values ​​of 5%, 10%, and 15%. Measurement of the growth pattern of Bacillus on salinity and pH values ​​used the response surface methodology (RSM) with the central composite design (CCD) method at a wavelength of 585 nm. The results showed that the optimum growth value of Bacillus sp. (NrLtF5) was at a salinity of 15% with a pH value of 6. This is closely related to the growth character of nypa worm and has the potential to be developed as a probiotic for nypa worm culture. read more

By: Merkuria Karyantina, Sri Anggrahini, Tyas Utami, Endang Sutriswati Rahayu

ABSTRACT

Jambal Roti is a traditional fermented fish product which famous in Java. The raw material used is catfish (Arius thalassinus). The manufacturing process includes weeding, salting for 3 days followed by drying with sun drying for 3 days. During the manufacturing process, there is an overhaul of proteins, fats and so on. Protein degraded will produce bioactive compounds that have the potential as Angiotensin I Converting Enzyme inhibitors. The aimed of this study was to examine the role of Lactobacillus plantarum 307 during the process of making jambal roti with 25% salt content. The results showed that the ACE inhibitory activity increased compared to the fresh product from 53% to 78.30%. The number of lactic acid bacteria decreased in number at the end of the study. The levels of peptide, soluble protein and total protein increased, indicating that fish protein was degraded into simpler components. read more

By: Sopi Nur Paidah, Isti Handayani S.TP, MP, Pepita Haryanti, S.TP, M.Sc

ABSTRACT

Kesumba keling (Bixa Orellana L) commonly called annatto is a plant that has long been known and used for medicine and health. Annatto is rich in carotenoid pigments, namely bixin (nonpolar) and norbixin (polar). In addition, annatto also has antibacterial activity because it contains saponins, phenols, and tannins. The three main commercial processes commonly used to extract the active compound from dried annatto seeds are direct extraction into oil, direct extraction into aqueous alkali, or indirect extraction with organic solvents. Annatto extraction using aquadest is one of the profitable alternatives because aquadest is an edible, easy-to-obtain, and inexpensive solvent. This study aimed to obtain the antimicrobial activity of annatto seed extract. Extraction was carried out by maceration for 10 minutes, with a stirring speed of 2000 rpm at various extraction temperatures (70, 80 and 90˚C). Aquadest  as solvent and E.coli as pathogenic bacteria (test bacteria). The potential of annato seed extract as an antibacterial was tested by measuring the clear zone and minimum inhibitory concentration (MIC). The results showed that annatto seed extract had the potential to inhibit E.coli. Increasing the extraction temperature causes an increase of inhibition. The diameter of the clear zone was 4.33-6.10 mm (weak to moderate inhibitory activity category) and MIC resulted in an extract concentration of 10%. read more

By: Sekar Layung Prabandari , Isti Handayani, S.TP, MP, Pepita Haryanti, S.TP, M. Sc.

ABSTRACT

Annatto seed (Bixa orellana L) or Kesumba keling is commonly used as a colorant for textile and cosmetics. The pigment from Annatto is obtained from various carotenoid pigments that can be a coloring agent in food. In addition, Annatto seeds also have antibacterial activity because it contains saponins, tannins, steroids, and glycosides. Extraction of Kesumba seeds using water solvent (aquadest) pH 7 with different extraction temperatures are produced high color intensity. Annatto extraction using aquadest edible and profitable. The objectives of this study were to evaluate the influence of different temperatures of annatto seed extraction in preventing antibacterial activity and color intensity. The Extraction was carried out by maceration for 10 minutes, mixing speed of 2000 rpm and various temperatures includes 70, 80, 90 ℃. The color potential of the extract was measured using a color reader to determine the level of brightness (L), redness (a), and yellowness (b). The potential of the extract as antibacterial was tested by looking at Its ability to inhibit pathogenic bacteria using measure the inhibition zone. The pathogenic bacteria used were Staphylococcus aureus (Gram-positive bacteria). The results of this study include a brightness was 27.07-43.80; redness was 9.37-12.93; yellowness was 32.70- 42.50, and antibacterial activity with an inhibition zone was 4.00- 6.10 (weak to moderate inhibitory activity category). read more