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All Journal HAYATI Journal of Biosciences ILMU KELAUTAN: Indonesian Journal of Marine Sciences Microbiology Indonesia BioWallacea Journal of Biological Research Jurnal Biosilampari: Jurnal Biologi Agrotech Journal Rumphius Pattimura Biological Journal BAKIRA: Jurnal Pengabdian Kepada Masyarakat

CECILIA ANNA SEUMAHU

Department Of Biology, Faculty Of Mathematics And Natural Sciences, Bogor Agricultural University

Author-ID : 2418766

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Immunology & microbiology Medicine & Pharmacology Veterinary Other

Published : 10 Documents Claim Missing Document

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Articles

Comparison of DNA Extraction Methods for Microbial Community Analysis in Indonesian Tempe Employing Amplified Ribosomal Intergenic Spacer Analysis CECILIA ANNA SEUMAHU; ANTONIUS SUWANTO; IMAN RUSMANA; DEDY DURYADI SOLIHIN
HAYATI Journal of Biosciences Vol. 19 No. 2 (2012): June 2012
Publisher : Bogor Agricultural University, Indonesia

Tempe fermentation involved complex microbial communities which are only revealed partially through culture dependent methods. Culture-independent methods would be potential to unravel this complex microbial fermentation. Appropriate DNA extraction is an essential tool to obtain reliable data from culture independent method. In this study, we employed two commercial DNA extraction methods to find the best one for microbial community characterization employing amplified ribosomal intergenic spacer analysis (ARISA). Our result showed that PowerFood Microbial DNA Isolation Kit-MOBIO (PFMDIK) is an excellent method for microbial DNA extraction from tempe. It gave high quantity and quality of DNA suitable for PCR amplification of 16S-23S rRNA intergenic spacer to yield a diverse and reproducible ARISA profile.

Bacterial and Fungal Communities in Tempeh as Reveal by Amplified Ribosomal Intergenic Sequence Analysis CECILIA ANNA SEUMAHU; ANTONIUS SUWANTO; IMAN RUSMANA; DEDY DURYADI SOLIHIN
HAYATI Journal of Biosciences Vol. 20 No. 2 (2013): June 2013
Publisher : Bogor Agricultural University, Indonesia

Tempeh is an Indonesian traditional fermented food produced using Rhizopus as a starter culture. In practice, however, the starter culture as well as fermentation processes would yield a polymicrobial fermentation, which generated a unique tempeh flavor and texture. This condition makes Indonesian tempeh as one of the most complex fermented food, while at the same time would make it difficult to scale up tempeh production with uniform quality and consistency. The aim of this study was to compare a number of tempeh microbial communities employing Amplified Ribosomal Intergenic Sequence Analysis (ARISA). Fresh tempeh samples were obtained from tempeh producers in Java and Moluccas. 16S rRNA gene libraries and DNA sequencing were employed to analyze further the nature of bacterial diversity in two selected tempeh samples. The results of our study showed that different tempeh producer possessed different Bacterial ARISA (BARISA) or fungi ARISA (FARISA) profiles. However, BARISA profiles were found to be more discriminative than FARISA, and therefore BARISA would be more useful for tempeh genetic fingerprint or barcoding.

Hand Sanitizer Berbahan Alami Non Alkohol sebagai Alternatif Pencuci Tangan Efraim Samson; Cecilia Anna Seumahu
BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research) Vol 8, No 1 (2021): BioWallacea : Jurnal Penelitian Biologi (Journal of Biological Research)
Publisher : University of Halu Oleo

Hand Sanitizer dinilai lebih praktis dalam hal mencuci tangan, terutama ditengah kondisi pandemi virus Corona (Covid-19) dengan anjuran rajin mencuci tangan. Hal inilah yang mendorong terciptanya ide untuk pembuatan Hand Sanitizer berbahan alami (non alkohol) dari tumbuhan atau tanaman, yang murah, aman, serta mudah dijangkau oleh seluruh kalangan masyarakat.Tahapan penelitian dimulai dari sterilisasi alat, preparasi sampel, formulasi, pengujian daya antibakteri dan toksisitas, serta pengamatan karakterisasi dan stabilitas. Uji daya antibakteri menggunakan metode difusi sumuran dengan jenis bakteri, Salmonella typhi dan Staphylococcus aureus, yang ditentukan melalui nilai diameter zona hambat yang dihasilkan. Kemudian, untuk uji toksisitas menggunakan mencit sebagai hewan uji dengan parameter pengamatan, yakni aktivitas gerak dan gejala efeks samping. Sedangkan untuk pengamatan karakterisasi dan stabilitas, diamati melalui parameter warna, bau, tekstur, dan fase yang terbentuk.Hasil penelitian menunjukkan bahwa daya antibakteri dari sediaan formula Hand Sanitizer alami non alkohol, yang ditunjukan melalui zona hambat yang terbentuk, memiliki daya antibakteri yang termasuk dalam kategori kuat hingga sangat kuat bahkan lebih baik bila dibandingkan dengan kelompok kontrol positif A. Hasil uji toksisitasnya pun menunjukkan bahwa masing-masing sediaan formula Hand Sanitizer tidak bersifat toksik (aman). Selanjutnya, untuk hasil pengamatan karakterisasi, menunjukkan bahwa sediaan formula Hand Sanitizer berwarna hijau dan hijau kecoklatan, aroma baunya tetap khas aroma daun sirih bercampur Jeruk dan Madu serta teksturnya tetap cair, tidak ada pembentukan fase pemisahan dan tidak berbuih.Dengan demikian dapat disimpulkan bahwa keempat sediaan formula Hand Sanitizer yang dihasilkan melalui penelitian ini, dapat dijadikan sebagai produk Hand Sanitizer

Isolation and Identification of Protease Enzyme Producing Bacteria from Fermentation of Gonad Sea Urchin (Echinothrix calamaris) Siani La Jamaludin; Johanis Fritzgal Rehena; Cecilia Anna Seumahu; Dominggus Rumahlatu
ILMU KELAUTAN: Indonesian Journal of Marine Sciences Vol 23, No 4 (2018): Ilmu Kelautan
Publisher : Marine Science Department Diponegoro University

Bekasang of gonad sea urchin is one of the traditional fermentation products which generally involves microorganism spontaneous fermentation. Fermented paste products have a long shelf life and are processed quite easily using protease enzymes. Good exploration of producing protease from bakasang is needed to obtain the protease enzyme-producing microorganism with different characters. The method used in this research is screening with clear zone, measuring the activity of crude extract of protease enzyme characterization of bacteria through gram staining. Identification of potential microorganisms through 16S rRNA sequence. The results showed that there were eight isolates of protease enzyme-producing bacteria (G1, G2, G3, G4, G5, G6, G7, and G8) indicated by clear zones around single-colonic bacterial streaks. Only five bacterial isolates (G1, G4, G6, G7, and G8) were tested for the enzyme activity. These isolates have characteristics of positive gram bacteria. The interpretation of the results of molecular analysis using PCR and BLASTN sequences of 16S rRNA gene from five bacterial isolates, showed the identity of bacteria as: G1 was Staphylococcus piscifermentans strain CIP103958 with 99% similarity; Isolate G4 was Staphylococcus saprophyticus strain ATCC 15305 with 99% similarity; Isolate G6 was Staphylococcus condimenti F-2 strain with 99% similarity; Isolate G7 was Bacillus amyloliquefaciens subsp. plantarum strain FZB42 with 99% similarity; And G8 isolates was Lactobacillus plantarum strain JCM 1149 with 99% similarity.

The Dynamics of Bacterial Communities During Traditional Nata de Coco Fermentation CECILIA ANNA SEUMAHU; ANTONIUS SUWANTO; DEBORA HADISUSANTO; MAGGY THENAWIJAYA SUHARTONO
Microbiology Indonesia Vol. 1 No. 2 (2007): August 2007
Publisher : Indonesian Society for microbiology

One of the important problems in traditional Nata de Coco (Nata) fermentation is production inconsistency due to strain or genetic variability reflecting mixed microbial communities involved in this process. This research was aimed at examine the population dynamics of the bacterial community during the fermentation processes. Samples were collected daily for six days from fermentation media derived from “good” and “bad” Nata fermentation. We compared the levels of bacterial diversity through amplified 16S-rRNA (ARDRA). DNA was extracted directly from the fermentation media and 16S-rRNA gene was amplified employing Universal Bacterial Primers. The amplicons were cloned into pGEM-T Easy vector, and restriction enzymes HaeIII and RsaI were used to generate ARDRA profiles. ARDRA phylotypes of DNA extracted from the fermentation medium obtained from different Nata qualities were compared. Phylotype profiles demonstrated unique bacterial community profiles for different conditions of Nata quality, which could be developed as a parameter to monitor Nata quality during fermentation. In this research we found that the dynamics of the bacterial population involved in Nata fermentation were a crucial factor for determining traditional Nata quality.

UJI AKTIVITAS SEDIAAN SPRAY HAND SANITIZER KOMBINASI EKSTRAK DAUN KEMANGI DAN DAUN JERUK NIPIS SEBAGAI ANTIBAKTERI TERHADAP Staphylococcus aureus Idham Halil Zakaria; Cecilia Anna Seumahu; Amos Killay
Jurnal Biosilampari : Jurnal Biologi Vol 4 No 2 (2022): Biosilampari
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/biosilampari.v4i2.1514

Basil and lime leaf extracts have chemical compounds that function to inhibit the growth of Staphylococcus aureus and total bacteria on the palms of the hands. The purpose of this study was to determine the antibacterial activity of basil and lime leaf extracts against Staphylococcus aureus total bacteria on the palms of the hands. This experimental laboratory research used basil and lime leaves which were extracted using the partial maceration method. The formulation of the hand sanitizer spray combination of basil leaf extract with lime leaves is 1:2, 2:1, and 2:2. The formulation was tested for an antibacterial effect on Staphylococcus aureus and total bacteria on the palms. Data analysis used descriptive quantitative. The results showed that the extracts of basil leaves and lime leaves had an antibacterial activity of Staphylococcus aureus and total bacteria. Formulation 2:2 is the best formulation with bactericidal power of formula is 0 CFU/ml and total bacteria with antiseptic power of formula are 7 CFU. The study concluded that basil and lime leaf extracts were effective in killing Staphylococcus aureus and total bacteria on the palms of the hands.

UJI AKTIVITAS SEDIAAN SPRAY HAND SANITIZER KOMBINASI EKSTRAK DAUN SIRIH HIJAU DAN DAUN SERAI SEBAGAI ANTIBAKTERI TERHADAP Staphylococcus aureus Mutia M Tuasalamony; Cecilia Anna Seumahu; Anneke Pesik
Jurnal Biosilampari : Jurnal Biologi Vol 4 No 2 (2022): Biosilampari
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/biosilampari.v4i2.1515

The content of extracts of green betel leaf and lemongrass leaves have antibacterial compounds to inhibit the growth of Staphylococcus aureus. The purpose of this study was to determine the antibacterial activity of the spray hand sanitizer preparation of a combination of green betel leaf extract and lemongrass against Staphylococcus aureus. This type of research is an experimental laboratory. Green betel leaves and lemongrass leaves were partially macerated, formulated to be hand sanitizers in a ratio of 1:2, 2:1, and 2:2. The formula was tested for antibacterial activity by the dilution method. The results showed that the hand sanitizer combination of green betel leaf extract and lemongrass had antibacterial activity against Staphylococcus aureus with a bactericidal formula of 0 CFU/ml and total bacteria with an antiseptic formula of 0 CFU. From this research, it is known that the spray hand sanitizer combination of green betel leaf extract and lemongrass is effective in inhibiting and killing Staphylococcus aureus.

GENETIC CHARACTERIZATION OF GALOBA DURIAN (AMONUM SPP.) IN AMBON ISLAND BASED ON RANDOM AMPLIFIED POLYMORPHIC DNA (RAPD) Fuadiska Salamena; Adriana Hiariej; Cecilia Anna Seumahu
Agrotech Journal Vol 3, No 1 (2018): Agrotech Journal (ATJ)
Publisher : Universitas Sembilanbelas November Kolaka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31327/atj.v3i1.524

Galoba durian is one of the endemic floras from Maluku. Galoba durian is a species belonging to the Amomum genera Zingiberaceae family. It is also used as a medicinal plant for waist and kidney diseases. Based on the color of the fruit, galoba durian is divided into two nmely red galoba durian and green galoba durian. Distribution of this plant in Ambon can found in a few places such as highland and coastal area. Different locations influence phenotypic of plants, but may not show different genetic characteristic. Genetic diversity can detected by molecular markers. Genetic characterization from galoba durian using RAPD markers has not been done before. This study aimed to analyze genetic diversity from galoba durian using molecular markers RAPD. Samples of plants are used red galoba durian from Hatu and green galoba durian from Hatalae. The result of the first study, characterization of the morphology of the galoba durian, showed that both galoba have almost similar characteristics. Further DNA was tested by qualitative and quantitative. Result shows good qualitative and quantitative of DNA genomic. The second study was amplification by PCR-RAPD. DNA amplifications were performed using 3 primers out of 9 screened random primers. The primers selection was based on hight polymorphism. DNA amplification has 36 bands which were 100% polymorphic. The size of each bands from visualization of agarose was determined by linear regression. Number of band amplified was range from 120 to 1612 bp. Polymorphic band of RAPD showed the highest genetic diversity. It can be concluded that the two plants of galoba durian are different species

ANTIBACTERIAL ACTIVITY AND INHIBITION OF BIOFILM OF Hibiscus tiliaceus STEM BARK METHANOL EXTRACT TO Streptococcus mutans GROWTH Wati Lukaraja; Widya Lessy; Cecilia Anna Seumahu; Anneke Pesik
RUMPHIUS Vol 2 No 2 (2020): RUMPHIUS Pattimura Biological Journal
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/rumphiusv2i2p066-071

Dental caries is an infectious disease that occurs in the oral cavity preceded by the formation of dental plaque or biofilm. This study aims to examine the inhibition and biofilm inhibition of hibiscus tree bark extract (Hibiscus tiliaceus). The test methods used were Minimum Inhibitory Concentration (MIC) and Minimum Killing Concentration (MBC) while the analysis of biofilm inhibition used UV-VIS spectrophotometry at a wavelength of 580 nm with McFarlandII standard (6x108 CFU/ml). The results showed that the methanol extract of hibiscus bark at a small concentration of 0.5% could inhibit and kill Streptococcus mutans as indicated by the number of colonies that grew less with a value of 3.34 x 107 CFU/ml in colonies that grew at an extract concentration of 2. % and 1%. Biofilm inhibition is shown by the decreasing absorbance value due to the increased extract concentration so that less biofilm formation occurs.

PEMANFAATAN BAHAN LOKAL DALAM DIVERSIFIKASI PRODUK PANGAN SECARA MANDIRI OLEH IBU-IBU KELOMPOK PENGAJIAN BTN MANUSELA KOTA AMBON Cecilia Anna Seumahu; Deli Wakano; Efraim Samson; Dece Elisabeth Sahertian
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 2 No 1 (2021): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2021.2.1.013-018

The nutritional content of snail meat is in the form of protein (> 50%) and only a small portion is in the form of fat (5%). But it is used only as a food source of protein with limited processing. The purpose of this activity is to introduce the diversification of snail product food and practice it independently to the member of Kelompok Pengajian. The method used in this service includes several stages, the initial approach with group leaders and scheduling activities, making nuggets and meatballs on a laboratory scale, conducting meetings with member of the group through online link and practice it on several mothers at home. In addition, information was provided in the form of nuggets and meatball leaflets and house of the members. Results obtained from this activies are an increase in knowledge about the use of sea snails not only in the form of snail curry, but the diversification of sea snails product such as nuggets and snail meatballs. Leaflets and videos were produced to simplify the working procedure for making nuggets and meatballs in each house while staying at home.

Co-Authors Adriana Hiariej, Adriana Amos Killay Anneke Pesik Antonius Suwanto dan Meity S. Sinaga . Budi Tjahjono Andi Khaeruni R DEBORA HADISUSANTO Dece Elisabeth Sahertian Deli Wakano Dominggus Rumahlatu Efraim Samson Efraim Samson, Efraim Fuadiska Salamena Idham Halil Zakaria Iman Rusmana Johanis Fritzgal Rehena MAGGY THENAWIJAYA SUHARTONO Mutia M Tuasalamony Siani La Jamaludin TARUNI SRI PRAWAST MIEN KAOMINI ANY ARYANI DEDY DURYADI SOLIHIN Wati Lukaraja Widya Lessy

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