Isolasi, Karakterisasi, dan Aktivitas Antibakteri BAL Indigenous dari Sarang Lebah Trigona spp. Asal Kabupaten Sumbawa

Manguntungi, Baso; Sari, Arlinda Puspita; Chaidir, Riri Rimbun Anggih; Islam, I. S.; Vanggy, Leggina Rezzy; Naning, Sufiyanti; Al-Fateeh, Muhammad Fajri; Whatin, Ulfa Febiana; Pratiwi, Intan; Kusuma, Widya

doi:10.21776/ub.biotropika.2020.008.01.03

Cited by 4 publications

(4 citation statements)

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“…Menurut FAO/WHO, probiotik adalah organisme yang dapat memberikan manfaat bagi inang jika diberikan dalam jumlah yang tepat (Manguntungi et al, 2020). Bakteri probiotik dapat bertahan hidup pada beberapa tahap pengolahan, penyimpanan, serta dapat bertahan hidup pada sistem pencernaan seperti asam lambung, saliva, asam empedu, atau stabil terhadap pH lambung.…”

Section: Pendahuluanunclassified

Aktivitas Probiotik Isolat DNH 16 Yang Diisolasi Dari Dali Ni Horbo

Vicky

Yasmin

Sianturi

et al. 2022

KIMIA

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Dali Ni Horbo merupakan makanan tradisional khas batak yang difermentasi dari susu kerbau mengandung bakteri asam laktat bersifat probiotik yang dapat memberikan dampak positif terhadap kesehatan. Penelitian ini bertujuan untuk mengetahui karakterisasi probiotik isolat DNH 16 yang meliputi aktivitas antimikroba, toleransi terhadap asam dan garam empedu. Aktivitas antimikroba dilakukan terhadap Staphylococcus aureus menggunakan metode difusi cakram. Toleransi terhadap asam dan garam empedu dilakukan dengan menentukan pertumbuhan isolat pada media MRS Broth pH3 dan MRS Broth dengan 0,3 % garam empedu berturut – turut pada λ 600 nm. Hasil penelitian menunjukkan isolat DNH 16 berbentuk basil, katalase negatif, heterofermentatif. Aktifitas antimikroba dari isolat DNH 16 yaitu 4,6mm. Viabilitas pertumbuhan terhadap asam yaitu 91,6 %, viabilitas pertumbuhan terhadap garam empedu yaitu 66,5%. Hasil menunjukan bahwa isolat DNH 16 berpotensi sebagai bakteri probiotik.

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Section: Pendahuluanunclassified

Aktivitas Probiotik Isolat DNH 16 Yang Diisolasi Dari Dali Ni Horbo

Vicky

Yasmin

Sianturi

et al. 2022

KIMIA

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“…Bakteri asam laktat merupakan bakteri yang memiliki peranan penting sebagai probiotik yang dapat menghambat pertumbuhan bakteribakteri patogen. Bakteri asam laktat mampu memproduksi berbagai senyawa yang dapat menghambat pertumbuhan bakteri patogen seperti asam laktat, hidrogen peroksida (H2O2), karbon dioksida, diacetil, dan bakteriosin Mekanisme penghambatan pertumbuhan bakteri patogen oleh BAL adalah melalui penurunan pH yang disebabkan sekresi senyawa asam organic (Manguntungi et al, 2020). Bakteri asam laktat (BAL) merupakan bakteri yang memiliki peran utama dalam proses fermentasi.…”

Section: Pendahuluanunclassified

“…Senyawa asam laktat yang dihasilkan oleh BAL memiliki kemampuan antimikroba karena mampu menggangu kerja membran sel, menghambat transpor aktif, mengurangi pH intraseluler dan menghambat berbagai fungsi metabolism (Manguntungi et al, 2020).…”

Section: Science and Technologyunclassified

Analisis Viabilitas Lactobacillus Lactis Pada Inovasi Media Dasar Pertumbuhan Alternatif Dan Media Dasar Penepungan Bakteri Asam Laktat

Sulastri¹,

Manguntungi²

2020

JURNAL TAMBORA

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The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.

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“…propolis was also found which serves to strengthen the nest and is used for the defense system of Trigona spp. Honey and propolis produced can be used as a source of probiotics because they contain lactic acid bacteria and can help maintain the health of human digestive organs through the synthesis of exopolysaccharides that can inhibit the growth of pathogenic bacteria (Manguntungi et al, 2020;Renita et al, 2015). Propolis is one of the ingredients that contain natural antioxidants from secondary metabolite compounds (Lutpiatina, 2015), where this propolis extract contains compounds in the form of flavonoids, phenols, triterpenoids, mono and sesquiterpenes, tannins, and alkaloids.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Molecular Stability on Waste Extracts of Trigona spp. Bees Haves. Ethanolically

Asfar¹

2021

JBAT

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One of the local honey of South Sulawesi is Trigona honey which comes from Trigona spp. There are three types of trigona bees in South Sulawesi with each colony consisting of 300-80,000 individuals. Trigona bees are found nesting in hollow places such as logs, tree holes, and cracks in the walls of houses. The nest entrance is made of plant resin mixed with soil and mud, with different shapes and colors depending on the species. This type of bee produces a lot of propolis compared to honey and the price of honey produced is much higher because it has a chemical content (health benefits) that is much better than ordinary honey from the Apis mellifera group. This study was designed by extracting in ethanolic process at a concentration of 70%. The choice of concentration was based on previous research with an extraction temperature of 60 °C. The treatment of this research is to vary the time, namely 10 minutes, 20 minutes, and 30 minutes as a setting for the extraction time. Each treatment will be carried out in duplicate. This shows that in the honeycomb waste Trigona spp. contains terpenoids which are classified as antioxidants. Therefore, beehive waste Trigona spp. potential to be used as a source of antioxidants. In addition, several compounds are also relatively large antibacterial and anti-microbial compounds contained in the waste of Trigona spp beehives. The optimum solvent used by comparing the percentage of abundance (abundance/relative) through the percentage of the area and molecular stability after fragmentation is through the ethanolic process using ethanol solvent with percent abundance at 218 m/z and 189 m/z with the largest compound contained is Methyl Commate A and Alpha-Amyrin

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Isolasi, Karakterisasi, dan Aktivitas Antibakteri BAL Indigenous dari Sarang Lebah Trigona spp. Asal Kabupaten Sumbawa

Cited by 4 publications

References 0 publications

Aktivitas Probiotik Isolat DNH 16 Yang Diisolasi Dari Dali Ni Horbo

Aktivitas Probiotik Isolat DNH 16 Yang Diisolasi Dari Dali Ni Horbo

Analisis Viabilitas Lactobacillus Lactis Pada Inovasi Media Dasar Pertumbuhan Alternatif Dan Media Dasar Penepungan Bakteri Asam Laktat

Analysis of Molecular Stability on Waste Extracts of Trigona spp. Bees Haves. Ethanolically

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