Penggunaan Dichloran Rose Bengal Chloramphenicol Agar (DRBC) sebagai Media Tumbuh Kapang Pada Produk Perikanan

Indriati, Ninoek; Priyanto, Nandang; Triwibowo, Radestya

doi:10.15578/jpbkp.v5i2.415

Cited by 3 publications

(3 citation statements)

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“…In addition, the growth of P. capsici in the MA medium was not able to produce zoospores before and after the shelf life. [9] reported that the use of rose bengal was able to inhibit the growth of mycelium from molds, while rose bengal was able to inhibit the growth of Candida albicans with an inhibition rate of 88.6±3.4% [10].…”

Section: Isolation and Morphological Identification Of P Capsici From...mentioning

confidence: 99%

Comparison of growth, viability, sporulation, and virulence of Phytophthora capsici isolated from black pepper (Piper nigrum L.) on various media.

safitri,

Banna,

Wiyono

2024

IOP Conf. Ser.: Earth Environ. Sci.

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Black pepper (Piper nigrum L.) is an important agricultural crop in Indonesia. However, black pepper production in Indonesia is limited by plant pathogen infection, especially Phytophthora capsici, which causes Foot Rot in pepper plants. This pathogen contributes to a high decline in black pepper productivity. This study aims to determine the proper media composition for P. capsici growth based on the mycelial growth, viability, sporulation, and virulence of P. capsici on pepper leaves. The media used in this study were potato dextrose agar (PDA), martin agar (MA), carrot agar (CA), water agar (WA), corn meal agar (CMA), soil extract agar (SEA), and vegetable 8 (V8). The results showed that CMA media was the most optimal medium for P. capsici growth, as indicated by the size of the mycelium with a diameter of 8.00 cm on the fifth day after inoculation. The viability of mycelium of P. capsici was best found on PDA, CMA, and V8 media. Meanwhile, the optimum sporulation and virulence of P. capsici occurred on SEA media, characterized by zoospore production of 5.42x106/ml and symptom areas on leaves of 18.61 cm2 and 16.69 cm2.

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Section: Isolation and Morphological Identification Of P Capsici From...mentioning

confidence: 99%

Comparison of growth, viability, sporulation, and virulence of Phytophthora capsici isolated from black pepper (Piper nigrum L.) on various media.

safitri,

Banna,

Wiyono

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Kapang diisolasi dari sampel ikan pindang dengan mengacu SNI 2009 m enggunakan met ode pengenceran bertingkat, kemudian disebarkan di atas medium Dichloran Rose Bengal Chlorampenicol (DRBC) Agar (Indriati et al, 2010; …”

Section: Isolasi Kapangunclassified

Isolasi dan Identifikasi Kapang dari Ikan Pindang

Hermana

Kusmarwati

Yennie

2018

JPBKP

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ABSTRAKPenelitian 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 (a w ). Hasil analisis menunjukkan bahwa kadar garam sampel ikan pindang berkisar antara 1,20-7,78% dengan a w 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 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. chermesinum, P. chrysogenum, and Syncephalastrum racemosum. Six species, namely, P. chermesinum (80%), P. citrinum (73%), A. fumigatus (56.6%), A. flavus (53.3%), A. niger (46.7%), and E. chevalieri (26.7%) were determined as dominant species. There was no correlation between fungi species isolated and species of boiled salted fish, a w or salt content. However, lower salt content of boiled salted fish caused high growth of fungi.

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“…Bakteri asam laktat adalah bakteri yang mampu menghasilkan asam laktat, hidrogen peroksida, antimikrob dan hasil metabolisme lain yang memberikan pengaruh positif bagi produktivitas (Indriati, 2010). Sifat yang terpenting dari BAL ini adalah mempunyai kemampuan untuk merombak senyawa kompleks menjadi senyawa yang lebih sederhana sehingga dihasilkan asam laktat.…”

Section: Pendahuluanunclassified

LACTIC ACID BACTERIA FROM CINCALUK AND THE ACTIVITY AGAINST Vibrio alginolyticus AND Aeromonas hydrophila

Nursyirwani¹,

Effendi

2018

ajoas

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Lactic acid bacteria (LAB) has been applied as probiotic mainly to prevent pathogens. This group of bacteria can be found in marine fish products including fermented, shrimp product, cincaluk. The objective of this research was to isolate LAB from cincaluk, and examined the activity against pathogen V. alginolyticus and A. hydrophila. The research was conducted on March-Juny, total of 12 isolates were obtained from cincaluk survey method. The result of research showed that all isolates round, creamy white, smooth-edged, raised surface, and the size is 1.0 to 3.0 mm. The physiological and biochemical test showed that get all isolates had a Gram-positive, catalase positive and are indole negative, 10 isolates were motile, as many as five isolates have citric positive, 10 isolates is Methyl Red (+), all isolates ferment sucrose and lactose, while only 9 isolates ferment glucose, and as much as 6 isolates that produce sulfide. All isolates were found to have inhibitory effects against bacteria V. alginolyticus and A. hydrophila. The highest antimicrobial activity is indicated by B isolates with an average diameter of 12.3 mm and inhibition zone antivibrio activity of 6.3 units. Isolates B with an average diameter of inhibition zone of 9.7 mm and 3.7 units antiaeromonas activity.

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Penggunaan Dichloran Rose Bengal Chloramphenicol Agar (DRBC) sebagai Media Tumbuh Kapang Pada Produk Perikanan

Cited by 3 publications

References 0 publications

Comparison of growth, viability, sporulation, and virulence of Phytophthora capsici isolated from black pepper (Piper nigrum L.) on various media.

Comparison of growth, viability, sporulation, and virulence of Phytophthora capsici isolated from black pepper (Piper nigrum L.) on various media.

Isolasi dan Identifikasi Kapang dari Ikan Pindang

LACTIC ACID BACTERIA FROM CINCALUK AND THE ACTIVITY AGAINST Vibrio alginolyticus AND Aeromonas hydrophila

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