Arifah Kusmarwati | University of Gadjah Mada (original) (raw)
Papers by Arifah Kusmarwati
IOP conference series, Apr 18, 2020
Peda is a traditional salted fermented fish product of natural fermentation of salted mackerel fi... more Peda is a traditional salted fermented fish product of natural fermentation of salted mackerel fish of Indonesia. This study was carried out to evaluate the effect of Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture on the microbiological and chemical quality of peda. Peda was processed by fermentation either with or without Leuconostoc mesenteroides ssp. Cremonis BN12 2.5; 5.0and 7.5 percent (v/w) with addition of 30% (w/w) salt at room temperature for 9 days. The observation was consist of microbiological analysis {total plate count, total lactic acid bacteria (LAB) and total Coliform}and chemical analysis (pH and total volatile bases-N/TVB-N). The result showed that Leuconostoc mesenteroides ssp. Cremonis BN12 could produce a better quality of peda than control, especially on starter concentration 5%. Total bacterial count 5.1 log CFU/g, total LAB count 4.0 log CFU/g, and Coliform 4 log CFU/g, respectively. Moreover, the TVB-N and pH value were 45.12 mgN/100g and 5.79, respectively.
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (... more Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantarum. It stable at pH 2.0 to 6.0. Among surfactans used sodium dodecyl sulphate (SDS), lauryl sarcosine and EDTA were able to stimulate bacteriocin production, while the production were strongly inhibited by Tween 20, Tween 80, Triton X-100 and urea. Based on the above characteristic, the bacteriocin was suitable to be used as a preservative of food which has to be processed at high temperature.
Previous study of bacteriocin production on laboratory scale (100 ml) that used MRS broth medium ... more Previous study of bacteriocin production on laboratory scale (100 ml) that used MRS broth medium produced unstable activity of bacteriocin. This study aims to determine the optimum growth conditions and media for production of bacteriocin. Bacteria used in this research was a lactic acid bacteria (LAB) Lactococcus lactis ssp. lactis CN1.10a isolated from rusip, a traditional Bangkanese fermented fish product. The bacteria was first cultivated for subsequent use of bacteriocins production on intermediate scale (2 L), followed by the optimization of temperature, pH and medium for the bacteriocin production, determination of cell growth curve, bacteriocin production curve, bacteriocin activity and stability of bacteriocin during storage. Results showed that the optimum temperature and pH for the growth of producer cell were 28 °C and pH 6. The greatest activity of bacteriocin was produced on CM medium (1% sucrose, 0.45% peptone, 1% yeast extract, 2.84% KH 2 PO 4 , 0.2% NaCl and 0.02% MgSO 4 .7H 2 0) in addition of sucrose as carbohydrate source. Based on the growth curve performed on CM medium with KH 2 PO 4 , the L. lactis ssp. lactis CN1.10a was relatively stable up to 48 hours. Bacteriocin produced by the cell was 8000 AU/ml at 24 th hour. Bacteriocin was relatively stable when stored at-20 °C for 1 month with a relative activity of 69.4%.
IOP Conference Series: Earth and Environmental Science, 2021
Salted fish is an important source of protein and income in Bandung City, Indonesia. Meanwhile, s... more Salted fish is an important source of protein and income in Bandung City, Indonesia. Meanwhile, salted fish products that are contaminated with aflatoxin-producing molds can pose a considerable hazard to consumers’ health. This study aims to determine the presence of aflatoxigenic Aspergillus sp. that contaminates salted fish products. A total of 8 samples of dried salted anchovy and 7 samples of dried salted cotton fish from 8 retailers in traditional market were analyzed for fungal contamination, sample physicochemical factors, and prevalence of aflatoxigenic Aspergillus sp.. This research was divided into 4 stages, namely, total mold calculation, identification of molds through morphological observations, isolation, screening, and molecular identification of aflatoxin-producing molds. Using internal transcribed spacer (ITS), Nor-1, and Ord1 primers, 8 out of 66 mold isolates from salted fish samples were isolated and identified.The results showed that the dominant genera in dried...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2014
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (... more Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantar...
ABSTRAK Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk i... more ABSTRAK Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pindang. Pengambilan sampel dilakukan di enam lokasi, yaitu Jakarta, Bogor, Pelabuhan Ratu, Bandung, Cirebon, dan Semarang. Isolasi kapang dilakukan dengan metode pengenceran bertingkat, sedangkan identifikasi kapang dilakukan secara morfologi dan molekuler berdasarkan data sekuen nukleotida dari daerah ITS rDNA. Sebagai data dukung, terhadap ikan pindang juga dilakukan analisis kadar garam dan nilai aktivitas air (aw). Hasil analisis menunjukkan bahwa kadar garam sampel ikan pindang berkisar antara 1,20-7,78% dengan aw 0,91-0,98. Sebanyak 119 isolat kapang berhasil diisolasi dari 30 sampel ikan pindang. Isolat-isolat tersebut termasuk ke dalam tujuh marga dan 16 spesies yaitu Aspergillus flavus , A. fumigatus , A. niger , A. ochraceus , A. oryzae , A. sydowii , A. terreus , Cladosporium allicinum , Eurotium chevalieri , Fusarium graminearum , F. cerealis , Loweporus sp., Penicilliu...
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (... more Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantar...
The aims of the research was to determine the characteristics of microencapsulation product of pr... more The aims of the research was to determine the characteristics of microencapsulation product of probiotic strain Leuconostoc mesenteroides ssp. cremonis BN12 using various coating. Probiotic strain Leuconostoc mesenteroides ssp. cremonis BN12 was microencapslated by spray dryer. The microencapsulation medium was a mixture of protein and carbohydrates (skim milk, maltodextrins and glucose), while the coating used were 0.5% alginate, 0.5% xanthan gum and 0.5% chitosan respectively. The characteristics examined were the cell viability before and after spray drying process, the resistancy of cells in bile salt and pH3 and the inhibition of probiotic cells after spray drying. The results showed that the xanthan gum was the best coating for microencapsulation of probiotic strain of Leuconostoc mesenteroides ssp. cremonis BN12. The cell viability after drying was 8.36 log cfu/g, while its viability in bile salt was 7.69 cfu/g and pH 3 was 2.7 log cfu/g after 24h incubation. In addition, the...
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
This study aims to determine the probability of Aflatoxin B1 exposure from Aspergillus flavus in ... more This study aims to determine the probability of Aflatoxin B1 exposure from Aspergillus flavus in dried salted fish. The exposure of that may cause a health problems to consumers. The collecting of salted fish was conducted in several areas in Java Island, which were Tangerang, Bandung, Cirebon, Pelabuhan Ratu, Tegal, Cilacap, Banyuwangi and Tuban. Isolation and identification of Aspergillus flavus was conducted by using pour plate method on Aspergillus Flavus Parasiticus Agar (AFPA) media. Meanwhile, Measurement of Aflatoxin B1 (AFB1) content had been done by enzyme linked immunosorbent assay (ELISA). On the other hand, the occurence probability of Aflatoxin B1 risk from Aspergillus flavus was calculated by statistical probabilistic approach in @risk version 7.0 software with Monte Carlo simulation. The results of this study showed that in the consumption of salted fish for about 3.7 g/capita/day, it is probable that there are risk of 7.74 cfu/g A. flavus exposure and 0.7291 ppb a...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Keberadaan bakteri V. parahaemolyticus pada produk udang yang bersifat resisten terhadap antibi... more Keberadaan bakteri V. parahaemolyticus pada produk udang yang bersifat resisten terhadap antibiotik saat ini menjadi permasalahan serius yang berdampak pada jaminan mutu dan keamanan produk. Hal ini menjadi ancaman serius bagi manusia ketika mengkonsumsi udang tersebut. Penelitian ini bertujuan untuk mengetahui resistensi antibiotik dan potensi risiko antibiotik dari bakteri V. parahaemolyticuspada udang vaname. Pengambilan sampel udang vaname segar dari tambak dilakukan pada musim hujan dan musim kemarau di wilayah Pantai Utara Jawa pada bulan Februari hingga Oktober 2015 dengan metode purposive random sampling. Sebanyak 36 isolat bakteri V. parahaemolyticusyang mewakili 103 sampel udang vaname segar dari tambak udang di Jawa Barat, Jawa Tengah dan Jawa Timur telah diuji resistensinya terhadap 8 jenis antibiotik (doksisiklin, n itro fu ran toin , sipro flo k sasin , asam n alid ik sat, amo ksisilin -asam klavulanat, kloramfenikol, streptomisin, dan eritromisin). Uji kepekaan ba...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Vibrio parahaemolyticus patogen selain membahayakan kesehatan manusia juga menjadi alasan penolak... more Vibrio parahaemolyticus patogen selain membahayakan kesehatan manusia juga menjadi alasan penolakan ekspor udang di beberapa negara. Penelitian ini dilakukan untuk mengisolasi, mengidentifikasi dan mengkuantifikasi keberadaan V. parahaemolyticus patogen pada udang vaname (Litopenaeus vannamei) di Unit Pengolahan Ikan (UPI) Jawa Tengah dan Jawa Timur. Pengambilan sampel udang vaname dilakukan secara tertelusur di sepanjang rantai pasok pengolahan udang menggunakan metode acak purposif. Sampel udang yang diambil berukuran 20-48 g/ekor (size 21-51). Sebanyak 10 unit sampel dengan berat masing-masing 400-500 g diambil dari setiap tambak udang intensif. Dengan berat yang sama, sebanyak 10-30 sampel diambil dari setiap tahapan pengolahan udang di UPI secara tertelusur. Identifikasi V. parahaemolyticus merujuk pada metode SNI 01-2332.5-2006 dan PCR dengan gen penyandi spesifik toxR, tdh dan trh. Prevalensi V. parahaemolyticus dari total sampel udang yang berasal dari tambak dan UPI Jawa Te...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pind... more Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pindang. Pengambilan sampel dilakukan di enam lokasi, yaitu Jakarta, Bogor, Pelabuhan Ratu, Bandung, Cirebon, dan Semarang. Isolasi kapang dilakukan dengan metode pengenceran bertingkat, sedangkan identifikasi kapang dilakukan secara morfologi dan molekuler berdasarkan data sekuen nukleotida dari daerah ITS rDNA. Sebagai data dukung, terhadap ikan pindang juga dilakukan analisis kadar garam dan nilai aktivitas air (aw). Hasil analisis menunjukkan bahwa kadar garam sampel ikan pindang berkisar antara 1,20-7,78% dengan aw 0,91-0,98. Sebanyak 119 isolat kapang berhasil diisolasi dari 30 sampel ikan pindang. Isolat-isolat tersebut termasuk ke dalam tujuh marga dan 16 spesies yaitu Aspergillus flavus, A. fumigatus, A. niger, A. ochraceus, A. oryzae, A. sydowii, A. terreus, Cladosporium allicinum, Eurotium chevalieri, Fusarium graminearum, F. cerealis, Loweporus sp., Penicillium citrinum, P. cher...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya aw... more Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya awet cumi‑cumi yang disimpan pada suhu kamar. Pada penelitian ini, cumi‑cumi direndam dalam larutan kitosan masing‑masing dengan variasi konsentrasi 0; 0,30; 0,38; 0,50; dan 0,75% selama 30 menit. Pengamatan kesegaran dilakukan setiap 8 jam sampai produk cumi‑cumi ditolak oleh panelis. Parameter yang diamati meliputi analisis proksimat, Total Volatile Base (TVB), Total Plate Count (TPC) dan nilai organoleptik. Hasil penelitian menunjukkan bahwa berdasarkan nilai TVB dan TPC, perlakuan perendaman dalam larutan 0,75% kitosan dapat memperpanjang daya simpan cumi‑cumi selama 16 jam, tetapi perlakuan yang lain, termasuk kontrol, hanya mempunyai daya simpan hingga 8 jam. Akan tetapi dari hasil pengamatan rupa, warna, bau dan tekstur, tanpa memperhatikan rasa pahit, produk baru ditolak panelis pada jam ke‑24 untuk kontrol, jam ke‑32 untuk perlakuan konsentrasi kitosan 0,30; 0,38; dan 0,50%, dan j...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2015
Penelitian ini bertujuan untuk mengetahui karakteristik produk mikroenkapsulasi strain probiotik ... more Penelitian ini bertujuan untuk mengetahui karakteristik produk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 menggunakan berbagai penyalut. Mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 dilakukan dengan teknik spray drying. Media mikroenkapsulasi berupa campuran dari penyalut (soluble fiber) dengan larutan protein dan karbohidrat (skim milk, maltodekstrin dan glukosa). Adapun jenis-jenis penyalut yang digunakan adalah alginat 0,5%, xanthan gum 0,05% atau kitosan 0,5%. Parameter yang diamati meliputi viabilitas sel probiotik sebelum dan setelah proses spray drying, ketahanan sel probiotik pada kondisi bile salt dan pH3 serta daya hambat sel probiotik setelah spray drying. Hasil penelitian menunjukkan bahwa penyalut terbaik untuk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 adalah xanthan gum dengan viabilitas setelah spray drying mencapai 8,36 log cfu/g. Viabilitas sel pada media bile salt adalah 7,69 cfu/ g dan pada pH 3 mencapai 2,7 log cfu/g setelah 24 jam masa inkubasi dengan daya hambat yang lebih baik terhadap patogen enterik Escherichia coli, Salmonella spp, Listeria monocytogenes dan Staphylococcus aureus.
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2017
Penelitian ini bertujuan untuk memberikan informasi cemaran Vibrio parahaemolyticus patogenik pad... more Penelitian ini bertujuan untuk memberikan informasi cemaran Vibrio parahaemolyticus patogenik pada udang tambak. Pengambilan sampel udang segar vaname dari tambak dilakukan pada musim hujan dan musim kemarau di wilayah Pantai Utara Jawa dengan metode purposive random sampling. Sebanyak 103 sampel (masing-masing 33 sampel dari wilayah Jawa Barat, 14 sampel dari wilayah Jawa Tengah dan 56 sampel dari wilayah Jawa Timur) telah diestimasi kandungan V. parahaemolyticus total dan patogenik menggunakan metode kultivasi pada medium CHROMagarTM Vibrio (CV) dan metode polymerase chain reaction (PCR) melalui amplifikasi gen toxR untuk total V. parahaemolyticus, serta gen tdh dan trh untuk V. parahaemolyticus patogen. Hasil analisis menunjukkan bahwa dari 103 sampel, 91 sampel bersifat tipikal pada medium CHROM agarTM Vibrio (CV). Selanjutnya dari 91 sampel tipikal tersebut, 62 (63,27%) sampel menunjukkan hasil positif untuk V. parahaemolyticus dengan metode PCR. Sementara dari 31 sampel p...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2011
Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan Pediococcus acidilactici F-11 seb... more Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan Pediococcus acidilactici F-11 sebagai kultur starter terhadap kualitas rusip melalui proses fermentasi. Rusip teri dibuat melalui fermentasi tanpa dan dengan penambahan starter dengan variasi penggaraman 10, 15, dan 20% dan masing-masing ditambah gula merah 10% dari berat ikan pada suhu kamar (30 ± 2°C) selama 12 hari. Parameter yang diamati meliputi parameter mikrobiologi (ALT, total bakteri asam laktat (BAL), dan total coliform), kimiawi (pH, total asam, TVB, kadar air, dan kadar garam), dan sensori. Hasil penelitian menunjukkan bahwa penambahan Pediococcus acidilactici F-11 dapat meningkatkan total BAL dan menurunkan total coliform produk rusip yang dihasilkan. Selain itu dapat mempersingkat waktu fermentasi dari 12 hari menjadi 9 hari dan menghasilkan produk rusip dengan sifat sensori yang lebih disukai terutama pada perlakuan penggaraman 15%. Produk rusip yang dihasilkan memiliki total BAL lebih tinggi yaitu sebesar 7,47 log, total coliform lebih rendah yaitu 3,34 log daripada rusip tanpa starter serta memiliki rasa dan tekstur yang lebih disukai.
IOP conference series, Apr 18, 2020
Peda is a traditional salted fermented fish product of natural fermentation of salted mackerel fi... more Peda is a traditional salted fermented fish product of natural fermentation of salted mackerel fish of Indonesia. This study was carried out to evaluate the effect of Leuconostoc mesenteroides ssp. Cremonis BN12 as starter culture on the microbiological and chemical quality of peda. Peda was processed by fermentation either with or without Leuconostoc mesenteroides ssp. Cremonis BN12 2.5; 5.0and 7.5 percent (v/w) with addition of 30% (w/w) salt at room temperature for 9 days. The observation was consist of microbiological analysis {total plate count, total lactic acid bacteria (LAB) and total Coliform}and chemical analysis (pH and total volatile bases-N/TVB-N). The result showed that Leuconostoc mesenteroides ssp. Cremonis BN12 could produce a better quality of peda than control, especially on starter concentration 5%. Total bacterial count 5.1 log CFU/g, total LAB count 4.0 log CFU/g, and Coliform 4 log CFU/g, respectively. Moreover, the TVB-N and pH value were 45.12 mgN/100g and 5.79, respectively.
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (... more Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantarum. It stable at pH 2.0 to 6.0. Among surfactans used sodium dodecyl sulphate (SDS), lauryl sarcosine and EDTA were able to stimulate bacteriocin production, while the production were strongly inhibited by Tween 20, Tween 80, Triton X-100 and urea. Based on the above characteristic, the bacteriocin was suitable to be used as a preservative of food which has to be processed at high temperature.
Previous study of bacteriocin production on laboratory scale (100 ml) that used MRS broth medium ... more Previous study of bacteriocin production on laboratory scale (100 ml) that used MRS broth medium produced unstable activity of bacteriocin. This study aims to determine the optimum growth conditions and media for production of bacteriocin. Bacteria used in this research was a lactic acid bacteria (LAB) Lactococcus lactis ssp. lactis CN1.10a isolated from rusip, a traditional Bangkanese fermented fish product. The bacteria was first cultivated for subsequent use of bacteriocins production on intermediate scale (2 L), followed by the optimization of temperature, pH and medium for the bacteriocin production, determination of cell growth curve, bacteriocin production curve, bacteriocin activity and stability of bacteriocin during storage. Results showed that the optimum temperature and pH for the growth of producer cell were 28 °C and pH 6. The greatest activity of bacteriocin was produced on CM medium (1% sucrose, 0.45% peptone, 1% yeast extract, 2.84% KH 2 PO 4 , 0.2% NaCl and 0.02% MgSO 4 .7H 2 0) in addition of sucrose as carbohydrate source. Based on the growth curve performed on CM medium with KH 2 PO 4 , the L. lactis ssp. lactis CN1.10a was relatively stable up to 48 hours. Bacteriocin produced by the cell was 8000 AU/ml at 24 th hour. Bacteriocin was relatively stable when stored at-20 °C for 1 month with a relative activity of 69.4%.
IOP Conference Series: Earth and Environmental Science, 2021
Salted fish is an important source of protein and income in Bandung City, Indonesia. Meanwhile, s... more Salted fish is an important source of protein and income in Bandung City, Indonesia. Meanwhile, salted fish products that are contaminated with aflatoxin-producing molds can pose a considerable hazard to consumers’ health. This study aims to determine the presence of aflatoxigenic Aspergillus sp. that contaminates salted fish products. A total of 8 samples of dried salted anchovy and 7 samples of dried salted cotton fish from 8 retailers in traditional market were analyzed for fungal contamination, sample physicochemical factors, and prevalence of aflatoxigenic Aspergillus sp.. This research was divided into 4 stages, namely, total mold calculation, identification of molds through morphological observations, isolation, screening, and molecular identification of aflatoxin-producing molds. Using internal transcribed spacer (ITS), Nor-1, and Ord1 primers, 8 out of 66 mold isolates from salted fish samples were isolated and identified.The results showed that the dominant genera in dried...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2014
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (... more Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantar...
ABSTRAK Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk i... more ABSTRAK Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pindang. Pengambilan sampel dilakukan di enam lokasi, yaitu Jakarta, Bogor, Pelabuhan Ratu, Bandung, Cirebon, dan Semarang. Isolasi kapang dilakukan dengan metode pengenceran bertingkat, sedangkan identifikasi kapang dilakukan secara morfologi dan molekuler berdasarkan data sekuen nukleotida dari daerah ITS rDNA. Sebagai data dukung, terhadap ikan pindang juga dilakukan analisis kadar garam dan nilai aktivitas air (aw). Hasil analisis menunjukkan bahwa kadar garam sampel ikan pindang berkisar antara 1,20-7,78% dengan aw 0,91-0,98. Sebanyak 119 isolat kapang berhasil diisolasi dari 30 sampel ikan pindang. Isolat-isolat tersebut termasuk ke dalam tujuh marga dan 16 spesies yaitu Aspergillus flavus , A. fumigatus , A. niger , A. ochraceus , A. oryzae , A. sydowii , A. terreus , Cladosporium allicinum , Eurotium chevalieri , Fusarium graminearum , F. cerealis , Loweporus sp., Penicilliu...
Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (... more Research was conducted to produce and characterize bacteriocin produced by lactic acid bacteria (LAB) isolated from rusip, a traditional Bangkanese fermented fish product. Experiment was started by isolation of lactic acid bacteria from rusip, followed by screening to obtain the best isolate which has the highest bacterial inhibition activity. The selected isolate was then identified and used to produce crude bacteriocin. The crude bacteriocin was characterized through its stability in high temperature and proteolytic enzymes, inhibitory spectrum, pH sensitivity and effect of surfactants. The result showed that CN1.10a isolate which was identified as Lactococcus lactis subsp lactis has the highest bacterial inhibition activities; therefore it was selected to produce crude bacteriocin. The bacteriocin produced was heat stable, sensitive to proteolytic enzymes i.e. proteinase-K and papain but not to RNase. It inhibited Escherichia coli, Listeria monocytogenes and Lactobacillus plantar...
The aims of the research was to determine the characteristics of microencapsulation product of pr... more The aims of the research was to determine the characteristics of microencapsulation product of probiotic strain Leuconostoc mesenteroides ssp. cremonis BN12 using various coating. Probiotic strain Leuconostoc mesenteroides ssp. cremonis BN12 was microencapslated by spray dryer. The microencapsulation medium was a mixture of protein and carbohydrates (skim milk, maltodextrins and glucose), while the coating used were 0.5% alginate, 0.5% xanthan gum and 0.5% chitosan respectively. The characteristics examined were the cell viability before and after spray drying process, the resistancy of cells in bile salt and pH3 and the inhibition of probiotic cells after spray drying. The results showed that the xanthan gum was the best coating for microencapsulation of probiotic strain of Leuconostoc mesenteroides ssp. cremonis BN12. The cell viability after drying was 8.36 log cfu/g, while its viability in bile salt was 7.69 cfu/g and pH 3 was 2.7 log cfu/g after 24h incubation. In addition, the...
Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology
This study aims to determine the probability of Aflatoxin B1 exposure from Aspergillus flavus in ... more This study aims to determine the probability of Aflatoxin B1 exposure from Aspergillus flavus in dried salted fish. The exposure of that may cause a health problems to consumers. The collecting of salted fish was conducted in several areas in Java Island, which were Tangerang, Bandung, Cirebon, Pelabuhan Ratu, Tegal, Cilacap, Banyuwangi and Tuban. Isolation and identification of Aspergillus flavus was conducted by using pour plate method on Aspergillus Flavus Parasiticus Agar (AFPA) media. Meanwhile, Measurement of Aflatoxin B1 (AFB1) content had been done by enzyme linked immunosorbent assay (ELISA). On the other hand, the occurence probability of Aflatoxin B1 risk from Aspergillus flavus was calculated by statistical probabilistic approach in @risk version 7.0 software with Monte Carlo simulation. The results of this study showed that in the consumption of salted fish for about 3.7 g/capita/day, it is probable that there are risk of 7.74 cfu/g A. flavus exposure and 0.7291 ppb a...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Keberadaan bakteri V. parahaemolyticus pada produk udang yang bersifat resisten terhadap antibi... more Keberadaan bakteri V. parahaemolyticus pada produk udang yang bersifat resisten terhadap antibiotik saat ini menjadi permasalahan serius yang berdampak pada jaminan mutu dan keamanan produk. Hal ini menjadi ancaman serius bagi manusia ketika mengkonsumsi udang tersebut. Penelitian ini bertujuan untuk mengetahui resistensi antibiotik dan potensi risiko antibiotik dari bakteri V. parahaemolyticuspada udang vaname. Pengambilan sampel udang vaname segar dari tambak dilakukan pada musim hujan dan musim kemarau di wilayah Pantai Utara Jawa pada bulan Februari hingga Oktober 2015 dengan metode purposive random sampling. Sebanyak 36 isolat bakteri V. parahaemolyticusyang mewakili 103 sampel udang vaname segar dari tambak udang di Jawa Barat, Jawa Tengah dan Jawa Timur telah diuji resistensinya terhadap 8 jenis antibiotik (doksisiklin, n itro fu ran toin , sipro flo k sasin , asam n alid ik sat, amo ksisilin -asam klavulanat, kloramfenikol, streptomisin, dan eritromisin). Uji kepekaan ba...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Vibrio parahaemolyticus patogen selain membahayakan kesehatan manusia juga menjadi alasan penolak... more Vibrio parahaemolyticus patogen selain membahayakan kesehatan manusia juga menjadi alasan penolakan ekspor udang di beberapa negara. Penelitian ini dilakukan untuk mengisolasi, mengidentifikasi dan mengkuantifikasi keberadaan V. parahaemolyticus patogen pada udang vaname (Litopenaeus vannamei) di Unit Pengolahan Ikan (UPI) Jawa Tengah dan Jawa Timur. Pengambilan sampel udang vaname dilakukan secara tertelusur di sepanjang rantai pasok pengolahan udang menggunakan metode acak purposif. Sampel udang yang diambil berukuran 20-48 g/ekor (size 21-51). Sebanyak 10 unit sampel dengan berat masing-masing 400-500 g diambil dari setiap tambak udang intensif. Dengan berat yang sama, sebanyak 10-30 sampel diambil dari setiap tahapan pengolahan udang di UPI secara tertelusur. Identifikasi V. parahaemolyticus merujuk pada metode SNI 01-2332.5-2006 dan PCR dengan gen penyandi spesifik toxR, tdh dan trh. Prevalensi V. parahaemolyticus dari total sampel udang yang berasal dari tambak dan UPI Jawa Te...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pind... more Penelitian ini bertujuan untuk mengetahui jenis-jenis kapang yang diisolasi dari produk ikan pindang. Pengambilan sampel dilakukan di enam lokasi, yaitu Jakarta, Bogor, Pelabuhan Ratu, Bandung, Cirebon, dan Semarang. Isolasi kapang dilakukan dengan metode pengenceran bertingkat, sedangkan identifikasi kapang dilakukan secara morfologi dan molekuler berdasarkan data sekuen nukleotida dari daerah ITS rDNA. Sebagai data dukung, terhadap ikan pindang juga dilakukan analisis kadar garam dan nilai aktivitas air (aw). Hasil analisis menunjukkan bahwa kadar garam sampel ikan pindang berkisar antara 1,20-7,78% dengan aw 0,91-0,98. Sebanyak 119 isolat kapang berhasil diisolasi dari 30 sampel ikan pindang. Isolat-isolat tersebut termasuk ke dalam tujuh marga dan 16 spesies yaitu Aspergillus flavus, A. fumigatus, A. niger, A. ochraceus, A. oryzae, A. sydowii, A. terreus, Cladosporium allicinum, Eurotium chevalieri, Fusarium graminearum, F. cerealis, Loweporus sp., Penicillium citrinum, P. cher...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya aw... more Penelitian ini dilakukan untuk melihat pengaruh perendaman dalam larutan kitosan terhadap daya awet cumi‑cumi yang disimpan pada suhu kamar. Pada penelitian ini, cumi‑cumi direndam dalam larutan kitosan masing‑masing dengan variasi konsentrasi 0; 0,30; 0,38; 0,50; dan 0,75% selama 30 menit. Pengamatan kesegaran dilakukan setiap 8 jam sampai produk cumi‑cumi ditolak oleh panelis. Parameter yang diamati meliputi analisis proksimat, Total Volatile Base (TVB), Total Plate Count (TPC) dan nilai organoleptik. Hasil penelitian menunjukkan bahwa berdasarkan nilai TVB dan TPC, perlakuan perendaman dalam larutan 0,75% kitosan dapat memperpanjang daya simpan cumi‑cumi selama 16 jam, tetapi perlakuan yang lain, termasuk kontrol, hanya mempunyai daya simpan hingga 8 jam. Akan tetapi dari hasil pengamatan rupa, warna, bau dan tekstur, tanpa memperhatikan rasa pahit, produk baru ditolak panelis pada jam ke‑24 untuk kontrol, jam ke‑32 untuk perlakuan konsentrasi kitosan 0,30; 0,38; dan 0,50%, dan j...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2015
Penelitian ini bertujuan untuk mengetahui karakteristik produk mikroenkapsulasi strain probiotik ... more Penelitian ini bertujuan untuk mengetahui karakteristik produk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 menggunakan berbagai penyalut. Mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 dilakukan dengan teknik spray drying. Media mikroenkapsulasi berupa campuran dari penyalut (soluble fiber) dengan larutan protein dan karbohidrat (skim milk, maltodekstrin dan glukosa). Adapun jenis-jenis penyalut yang digunakan adalah alginat 0,5%, xanthan gum 0,05% atau kitosan 0,5%. Parameter yang diamati meliputi viabilitas sel probiotik sebelum dan setelah proses spray drying, ketahanan sel probiotik pada kondisi bile salt dan pH3 serta daya hambat sel probiotik setelah spray drying. Hasil penelitian menunjukkan bahwa penyalut terbaik untuk mikroenkapsulasi strain probiotik Leuconostoc mesenteroides ssp. cremonis BN12 adalah xanthan gum dengan viabilitas setelah spray drying mencapai 8,36 log cfu/g. Viabilitas sel pada media bile salt adalah 7,69 cfu/ g dan pada pH 3 mencapai 2,7 log cfu/g setelah 24 jam masa inkubasi dengan daya hambat yang lebih baik terhadap patogen enterik Escherichia coli, Salmonella spp, Listeria monocytogenes dan Staphylococcus aureus.
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2017
Penelitian ini bertujuan untuk memberikan informasi cemaran Vibrio parahaemolyticus patogenik pad... more Penelitian ini bertujuan untuk memberikan informasi cemaran Vibrio parahaemolyticus patogenik pada udang tambak. Pengambilan sampel udang segar vaname dari tambak dilakukan pada musim hujan dan musim kemarau di wilayah Pantai Utara Jawa dengan metode purposive random sampling. Sebanyak 103 sampel (masing-masing 33 sampel dari wilayah Jawa Barat, 14 sampel dari wilayah Jawa Tengah dan 56 sampel dari wilayah Jawa Timur) telah diestimasi kandungan V. parahaemolyticus total dan patogenik menggunakan metode kultivasi pada medium CHROMagarTM Vibrio (CV) dan metode polymerase chain reaction (PCR) melalui amplifikasi gen toxR untuk total V. parahaemolyticus, serta gen tdh dan trh untuk V. parahaemolyticus patogen. Hasil analisis menunjukkan bahwa dari 103 sampel, 91 sampel bersifat tipikal pada medium CHROM agarTM Vibrio (CV). Selanjutnya dari 91 sampel tipikal tersebut, 62 (63,27%) sampel menunjukkan hasil positif untuk V. parahaemolyticus dengan metode PCR. Sementara dari 31 sampel p...
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2011
Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan Pediococcus acidilactici F-11 seb... more Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan Pediococcus acidilactici F-11 sebagai kultur starter terhadap kualitas rusip melalui proses fermentasi. Rusip teri dibuat melalui fermentasi tanpa dan dengan penambahan starter dengan variasi penggaraman 10, 15, dan 20% dan masing-masing ditambah gula merah 10% dari berat ikan pada suhu kamar (30 ± 2°C) selama 12 hari. Parameter yang diamati meliputi parameter mikrobiologi (ALT, total bakteri asam laktat (BAL), dan total coliform), kimiawi (pH, total asam, TVB, kadar air, dan kadar garam), dan sensori. Hasil penelitian menunjukkan bahwa penambahan Pediococcus acidilactici F-11 dapat meningkatkan total BAL dan menurunkan total coliform produk rusip yang dihasilkan. Selain itu dapat mempersingkat waktu fermentasi dari 12 hari menjadi 9 hari dan menghasilkan produk rusip dengan sifat sensori yang lebih disukai terutama pada perlakuan penggaraman 15%. Produk rusip yang dihasilkan memiliki total BAL lebih tinggi yaitu sebesar 7,47 log, total coliform lebih rendah yaitu 3,34 log daripada rusip tanpa starter serta memiliki rasa dan tekstur yang lebih disukai.