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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia ILMU KELAUTAN: Indonesian Journal of Marine Sciences Jurnal Akuatika Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Akuatik: Jurnal Sumberdaya Perairan PROSIDING SEMINAR NASIONAL AGRIBISNIS Barakuda 45

Desniar .

Departemen Teknologi Hasil Perairan, Fakultas Perikanan Dan Ilmu Kelautan, Institut Pertanian Bogor

Author-ID : 251629

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering

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Konsentrasi Hambatan Minimum Ekstrak Chlorella sp. terhadap Bakteri dan Kapang Iriani Setyaningsih; . Desniar; Tresna Sriwardani
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 8 No 1 (2005): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini bertujuan untuk mengekstrak antimikroba intraseluler dari mikroalga jenis Chlorella sp. dan menentukan konsentrasi hambatan minimumnya pada bakteri Salmonella typhi dan Escherichia coli serta kapang Aspergillus niger dan Penicillium sp. Tahapan penelitian meliputi kultivasi, ekstraksi antimikroba dan uji aktivitasnya terhadap bakteri dan kapang serta penentuan konsentrasi hambatan minimum. Chlorella sp. dikultur dalam medium PHM, yang dilengkapi dengan aerator dan lampu neon sebagai sumber cahaya. Ekstraksi antimikroba dilakukan terhadap sel biomassa yang dipanen pada hari ke-40. Biomassa yang diperoleh sebesar 53,85 gram. Konsentrasi hambatan minimum dari esktrak intraseluler Chlorella sp. dalam menhambat Salmonella typhi adalah 500 ppm dan potensi hambatan terhadap streptomycin sebesar 40 %, konsentrasi hambatan minimum ekstrak terhapad E. coli adalah 250 ppm dan potensi hambatan terhadap streptomycin adalah 46,2 %. Akan tetapi ekstrak yang dihasilkan tidak dapat menghambat pertumbuhan kapang Aspergillus niger dan Penicillium sp.sampai pada konsentrasi 3000 ppm.Key words : Bakteri, chlorella, hambatan minimum.

Pemisahan Ekstrak Intraseluler dari Mikroalga Nitzschia closterium dan Penentuan Konsentrasi Hambatan Minimumnya terhadap Mikroba Patogen Iriani Setyaningsih; . Desniar; Lyli Pangagabean; Titik Harsita Widyah
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 2 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Penelitian ini dilakukan dengan tujuan untuk mengekstrak anti mikroba intraselular dari Nitzschia closterium, menguji aktivitasnya dan menentukan konsentrasi hambatan minimunnya terhadap beberapa mikroba patogen. Kultifasi Nitzschia closterium, dilakukan dalam f medium dengan kepadatan awal sel sebesar 1,00 x 104 sel/ml dengan dilengkapi aerasi, lampu neon serta dilakukan pada suhu kamar. Fase eksponensial dicapai pada saat kultifasi awal sampai pada hari ke-7, fase penurunan laju pertumbuhan pada hari ke-8, fase stasioner pada hari ke-9 sampai hari ke-47, dan fase kematian dimulai pada hari ke-48. Pemisahan biomassa dilakukan dengan menggunakan sentrifu, selanjutnya dikeringkan dan ditambah pelarut metanol dan sel dipecah menggunakan soniprep. Kemudian disaring dan pelarutnya di uapkan sehingga diperoleh ekstrak kasar interseluler hasil pengujian aktivitas menunjukan bahwa ekstrak intraseluler dapat menghambat pertumbuhan bakteri Eschericia coli, Salmonella typhii dan kapang Penicillumisp., tetapi tidak menghambat Aspergillus niger. Nilai konsentrasi hambatan minimum untuk E. coli dan S. typhii terjadi pada konsentrasi 2000 ppm dengan potensi hambatan masing-masing 30-40% dan 29,41-35,29%.Kata kunci: Nitzschia, mikroalga, bahan aktif

Pemanfaatan Tetes Tebu (Molases) dan Urea Sebagai Sumber Karbon dan Nitrogen dalam Produksi Alginat yang Dihasilkan oleh Bakteri Pseudomonas aeruginosa . Desniar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 7 No 1 (2004): Buletin Teknologi Hasil Perikanan
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Alginat merupakan salah satu produk yang dihasilkan dari ekstrak rumput laut kelas Phaeophyceae. Alginat mempunyai nilai ekonomis tinggi. Alginat juga diproduksi oleh bakteri Azotobacter vinelandii dan Pseudomonas aeruginosa. Tetes tebu dan urea masing-masing dapat digunakan sebagai sumber karbon dan nitrogen dalam produksi alginat oleh P. aeruginosa. Penelitian ini bertujuan mencari komposisi media terbaik dari konsentrasi yang dicobakan untuk produksi alginat oleh P. aeruginosa. Perlakuan yang dicobakan adalah kombinasi konsentrasi tetes tebu 1%, 5%, 10% dan 15% (w/v) (tanpa pemucatan maupun dengan pemucatan) dan konsentrasi urea 0,25 dan 0,50 g/l.Fermentasi dilakukan menggunakan labu kocok dengan waterbath shaker pada suhu 37oC dan agitasi 150 rpm selama 96 jam. Pengaruh perlakuan terhadap pH, pertumbuhan dan konsentrasi alginat dianalisis dengan menghitung rata-rata respon menggunakan standar deviasi yang selanjutnya dianalisis secara deskriptif. Hasil penelitian menunjukan bahwa peningkatan konsentrasi tetes tebu dan meningkatkan biomassa kering dan konsentrasi alginat, sedangkan peningkatan konsentrasi urea tidak berpengaruh terhadap konsentrasi alginat akan tetapi dapat meningkatkan bobot biomassa kering baik pada tetes tebu tanpa pemucatan maupun dengan pemucatan. Tetes tebu yang mengalami pemucatan menghasilkan pertumbuhan yang lebih baik dan produk alginat yang lebih bersih dibandingkan dengan tetes tebu tanpa pemucatan.Kata kunci: Alginat, Pseudomonas aeruginosa, tetes tebu.

PENAPISAN BAKTERIOSIN DARI BAKTERI ASAM LAKTAT ASAL BEKASAM Desniar .; Iman Rusmana; Antonius Suwanto; Nisa Rachmania Mubarik
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 14 No 2 (2011): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Bacteriocin is proteinaceous compound that has bactericidal action against other microorganisms. Bacteriocin-producing lactic acid bacteria (LAB) is generally considered safe for human consumption and can be applied in food preservation. One source of indigenous LAB is from Indonesian fermented fish products, bekasam. This study aimed to obtain LAB isolates from bekasam that have high potential as producer of bacteriocin. The steps were screening of bacteriocin compound and protein precipitation using ammonium sulfate with a concentration of 0-10% to 70-80%. Screening of bacteriocin compounds of 25 isolates LAB from bekasam showed that there were 11 isolates (44%) that have the potential as producer of bacteriocin, in which the cell-free supernatant to pH 5 and or pH 6 produce inhibitory zones on the indicator bacteria Escherichia coli, Salmonella typhimurium ATCC 14028, Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes. Then, the precipitation of proteins from the cell-free supernantant was done for the selected four isolates that have the potential as producer of bacteriocin. The supernatant and the precipitate from yield of protein precipitation in the selected four isolates showed that inhibition zone against the indicator bacteria E. coli, S. typhimurium ATCC 14 028, and L. monocytogenes with inhibition zone around 3.0 to 10.0 mm. Inhibition zones in the supernatant and the precipitate were indication that active compound is organic acid and bacteriocin, respectively. The highest inhibition zone of the supernatant and the precipitate of the BP(3) and SK(5) isolates against L. monocytogenes and S. typhimurium, respectively. The highest inhibition zone of the supernatant of the BP(20) and BI(3) isolates against S. typhimurium and S. typhimurium and E. coli, respectively. While the highest inhibition zone of precipitate of the BP(20) and BI(3) isolates were same, that is against E. coli. Each with ammonium sulfate concentrations were different.Key words: Bacteriocin, lactic acid bacteria, bekasam

PEMBUATAN PEPTON SECARA ENZIMATIS MENGGUNAKAN BAHAN BAKU JEROAN IKAN TONGKOL Tati - Nurhayati; - - Desniar; Made - Suhandana
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 16 No 1 (2013): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstrakJeroan ikan tongkol memiliki kandungan protein yang hampir sama dengan daging ikan sehingga memilikipotensi yang besar untuk dijadikan pepton. Penelitian ini bertujuan memproduksi pepton dari jeroan ikantongkol menggunakan enzim papain dan mengujinya untuk pertumbuhan bakteri. Konsentrasi enzim optimalyang digunakan untuk hidrolisis protein jeroan ikan tongkol adalah 0,26% dengan waktu hidrolisis selama3 jam. Pepton jeroan ikan tongkol memiliki kadar air 7,66%; kadar abu 2,34%; kadar protein 50,18%; dankadar lemak 0,47%. Kadar asam amino tertinggi dan terendah masing-masing adalah asam glutamat (6,38%)dan sistein (0,68%). Pepton jeroan ikan tongkol memiliki kelarutan 98,20%; total nitrogen 8,03%; α-aminonitrogen bebas 1,12%; rasio asam amino bebas terhadap total nitrogen 13,93%; kadar garam 0,79%; rendemen3,92-5,54% dan pH 6,02. Pepton jeroan ikan tongkol dapat digunakan sebagai salah satu penyusun media luriabroth (LB) untuk pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Kecepatan pertumbuhanspesifi k maksimum E. coli pada media yang menggunakan pepton jeroan tongkol lebih tinggi dibandingkandengan pepton komersial, sedangkan kecepatan pertumbuhan spesifi k maksimum S. aureus lebih rendah padamedia pertumbuhan LB yang mengandung pepton jeroan tongkol.Kata kunci: hidrolisis, jeroan ikan, papain, pepton

Fermentation of Tambelo and its product characteristics Lely Okmawaty Anwar; Linawati - Hardjito; Desniar - -
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 17 No 3 (2014): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human’s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.Keywords: fermentation, mangrove, tambelo

Screening and Production of Antibacterial from Lactobacillus plantarum NS(9) Isolated from Nile Tilapia Bekasam Desniar Desniar; Iriani Setyaningsih; Yoga Indra Purnama
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 2 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Lactic acid bacteria has been used as biopreservatif becouse produce a number of antibacterialsubstances are safety and has inhibitory activity against enteropatogenic bacteria. The aims of this studywere to screen of antibacterial compounds produced by Lactobacillus plantarum NS (9) and to producetheir antibacterial compounds. The research was devided into two stages. In the first stage was L. plantarumNS (9) inoculated at 37°C, for 24 hours in semi-anaerobic conditions. The cell-free supertnatant was giventhree treatment, ie not neutralized (A), neutralized (pH 7) (N), and precipitated with ammonium sulfate50% (P). This three supernatant was assayed their antibacterial activity against E. coli, S. typhimuriumATCC 14028, S. aureus, B. cereus and L. monocytogenes using the agar well diffusion method. In the secondstage, production of antibacterial compound was L. plantarum NS (9) inoculated at 37°C, for 24 hoursin semi-anaerobic conditions. The Dencity Optical, value pH, acid total and antibacterial activity weremeasured every three hours during growth of bacteria. The results of the antibacterial screening showedthat L. plantarum NS (9) produced inhibitory zone againts the five indicator bacteria from a supernatant,whereas N and P supernatant were not produced inhibitory zone. This result indicated that inhibition.produced at 6 hours of incubation and were increased to simultaneously with increasing of bacteria growth.The highest antibacterial activity against E. coli, B. cereus and L.monocytogenes were produced at the endof the exponential growth phase (12 -15 hours incubation) while against S. aureus and S. typhimuriumATCC 14028 at 21 and 24 hour of incubation, respectively. The antibacterial activity also was increased tosimultaniously with increasing of acid total (1.350 to 4.050%) and decreasing of pH value (6-4) duringgrowth of bacteria.

Antioxidant and Atibacterial Activities of Nipah (Nypa fruticans) against Vibrio sp. Isolated From Mud Crab (Scylla sp.) Imra Imra; Kustiariyah Tarman; Desniar Desniar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractNipah (Nypa fruticans) is the potential plant for source of active compound such as antioksidant and antibacterial substances. The plants are dispersed in Sumatera, Kalimantan, Sulawesi, Maluku and Papua Island. The aim of this research were determine the antioxidant and antibacterial activity from of nipah (fruit and leaf) that it extraction with methanol, and than determine toxicity and active compound contained in this extract. Diffusion agar and DPPH method were use for antibacterial and antioxsidant assay, respectively. Antioxsidant activity from nipah’s leaf extract was more effective (22,5 μg/mL) than nipah’s fruit extract (415 μg/mL). This activity to be classified to the strong antioxidant activity (IC50<50 μg/mL). The antibacterial activity from leaf extract was strong to inhibited Vibrio sp. with inhibition zone 8,75 mm. The crude extract of nipah’s leaf was toxic with toxicity value is 663,598 μg/mL. Flavonoids, steroids, tanin, saponin and phenol hidroquinon were the active compounds contained in the extract of nipah’s leaf.

Characterization of Probiotic Jelly Drinks with Addition of Lactobacillus plantarum (SK5) from Bekasam during Storage Susi Merry Marini; Desniar Desniar; Joko Santoso
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

AbstractLactic acid bacteria from bekasam has potential as an antimicrobial and enzyme producer, as well as probiotics. The purpose of this study were to get the selected formula of the jelly drink with the addition of carrageenan by organoleptic and determine the effect of adding wet biomass (WB) and dry biomass (DB) Lactobacillus plantarum (SK5) from bekasam against chemical and microbiological parameters jelly beverage probiotics during storage. This study consisted of two phases where a preliminary study to determine the best carrageenan concentration and primary research to determine the chemical and microbiological characteristics jelly drink probiotics during storage. Concentrations of carrageenan used were 0.67%; 1% and 1.34%. The best concentration obtained from the preliminary study was 0.67%. The pH of WB during storage decreased to 2.29; total microbial 0.91 log cfu/g; BAL total of 0.2 log cfu/g; dietary fiber 1.26% and 0.53% total sugars. Dry biomass characterization during storage decreased to pH of 2.54; Microbial total of 3.13 log cfu/g; LAB total of 2.22 log cfu/g, while the increase of the dietary fiber of 2.13% and total sugars 1.96%.

Antibacterial and Antioxidant Activity of Green Algae Halimeda gracilis from Seribu Island District Abdul Basir; Kustiariyah Tarman; D. Desniar
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 20 No 2 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Seaweeds have ecological functions as primary producers in marine waters. It also has an important economic value as a producer of hydrocolloids (alginate, agar and carrageenan) that is used in various industries of food and pharmaceuticals. This study aimed to determine the antibacterial and antioxidant activity of green algae Halimeda gracilis. The study was conducted in several stages, sample collection and preparation, extraction of bioactive compound, fractionation, antibacterial and antioxidant test, and phytochemical. Extraction was done by maceration method using methanol and concentrated by rotary evaporator. The methanol extracts of H. gracilis were tested against Staphylococcus aureus and Escherichia coli. Methanol extract of H. gracilis formed inhibition zone against the test bacteria with diameter of inhibition zone was 10 mm and 6 mm, respectively. After liquid-liquid partition (water: ethyl acetate), inhibition zone was only seen in the ethyl acetate fraction of H. gracilis with diameter of inhibition zone was 6 mm and 7.50±1.71 mm, respectively. Antioxidant test methanol extracts and ethyl acetate fractions of H. gracilis each show IC50 value of 290.49 ppm and 375.50 ppm. Phytochemical test showed methanol extract of H. gracilis contains phenols and steroids.

Co-Authors Abdul Basir Akbardiansyah Akbardiansyah Akhmad Fauzi Antonius Suwanto dan Meity S. Sinaga . Budi Tjahjono Andi Khaeruni R Arlina Hidayati Astri Nurnaafi Bustami Ibrahim Daniel R . Monintja Eko Muhammad Isa Emma Masruroh ETI KURNIAWATI Evi Purnamasari Iman Rusmana Imra Imra Iriani Setyaningsih Joddi Iryadi Candra Joko Santoso Joko Santoso Kustiariyah Tarman Lely Okmawaty Anwar Lely Okmawaty Anwar LINAWATI HARDJITO Luh Putu Ratna Sundari Lyli Pangagabean Made - Suhandana MAGGY T. SUHARTONO Meilany Ariati Dewi Mennofatria Boer muhammad fikri Mutmainnah Mutmainnah NISA RACHMANIA MUBARIK Nurzakiah Nurzakiah Nurzakiah Nurzakiah Pebry Aisyah Putri Batubara Retno Santi Sumardi Ria Fahleny Rifki Prayoga Aditia Rini Suwardinni Sri Budiarti Poerwanto Susi Merry Marini TATI NURHAYATI Titik Harsita Widyah Tresna Sriwardani U. Uju Vatin Tri Gentini Winarti Zahiruddin Wini Trilaksani Wini Wijatur Yoga Indra Purnama YULYA FITRIA

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