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All Journal AQUATIC SCIENCE & MANAGEMENT JURNAL PERIKANAN DAN KELAUTAN TROPIS
Frans G Ijong
Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management

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Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter Ingratubun, J Aquarista; Ijong, Frans G; Onibala, Hens
AQUATIC SCIENCE & MANAGEMENT Edisi Khusus 1 (2013): Mei
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jasm.0.0.2013.2278

Abstract

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©
LAJU REDUKSI MERKURI OLEH PSEUDOMONAS DIISOLASI DARI PERAIRAN PANTAI TELUK MANADO Ijong, Frans G
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol 7, No 2 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (610.377 KB) | DOI: 10.35800/jpkt.7.2.2011.180

Abstract

ABSTRACTThis study was conducted to isolate and identify Pseudomonas isolated from Manado Bay seawater and to determine the rate of mercury (Hg) reduction produced by isolated strains of Pseudomonas. A 500 ml seawater sample was collected from Tondano River and Manado Bay along the beach of the reclamation site, placed into container and taken to the laboratory for further analysis. Water samples were homogenized by hand shaking and 1 ml water sample was pipetted and then transferred to each 7 ml of Tryptic Soy Broth (pH 7.4) and Alkaline Peptone Water (pH 7.4), separately. After incubation period of 24h at 35oC, these were transferred with ose and streaked on Pseudomonas F Agar, followed by incubation at 35oC for 24h. Free growing colonies were then transferred to slant agar and kept at 4oC as stock culture. Results found that isolated Pseudomonas were chemoorganotrophic and chemoautolithotrophic, Almost all isolated Pseudomonas showed their ability in mercury ions reduction, but some of them did in mercury oxidation. Isolated chemooragnotrophic Pseudomonas tended to reduce mercury ions, but the chemoautolithotrophic one tended to oxidize it. Based on these results, it was found that the rate of Hg reduction was dependent upon the strain type.ABSTRAKTujuan penelitian ini adalah mengisolasi dan mengidentifikasi Pseudomonas dari air laut Teluk Manado serta menentukan laju reduksi merkuri (Hg) yang diproduksi oleh strain Pseudomonas terisolasi tersebut. Sampel air laut sebanyak 500 ml dikumpulkan dari Danau Tondano dan sepanjang pantai dari daerah reklamasi Teluk Manado, lalu dibawa ke laboratorium untuk dianalisa lebih lanjut. Sampel air dihomogenkan secara manual, dan 1 ml sampel air dipipet dan kemudian dipindahkan secara terpisah ke 7 ml Tryptic Soy Broth (pH 7,4) dan Alkaline Peptone Water (pH 7,4). Sete-lah masa inkubasi 24 jam pada suhu 35oC, sejumlah sampel dipindahkan ke Pseudomonas F Agar, kemudian diinkubasi pada suhu 35oC selama 24 jam. Koloni yang tumbuh bebas kemudian dipindahkan ke agar miring dan disimpan pada suhu 4oC sebagai kultur stok. Hasil penelitian menunjukkan bahwa Pseudomonas terisolasi bersifat chemoorganotrophic dan chemoautolithotrophic. Hampir semua Pseudomonas terisolasi menunjukkan kemampuan dalam penguraian ion merkuri, tetapi beberapa diantaranya dapat juga mengoksidasi merkuri. Pseudomonas yang bersifat chemooragnotrophic cenderung untuk mengurangi ion merkuri, tapi yang bersifat chemoautolithotrophic cenderung mengoksidasinya. Berdasarkan hasil tersebut dapat disimpulkan bahwa laju reduksi-Hg oleh Pseudomonas tergantung pada jenis strainnya.
NIRA LONTAR SEBAGAI KANDIDAT DALAM MEMPERTAHANKAN KANDUNGAN PROTEIN SILASE JEROAN IKAN CAKALANG Hege, Yandres Nelson; Suwetja, I Ketut; Ijong, Frans G
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol 8, No 3 (2012)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (397.128 KB) | DOI: 10.35800/jpkt.8.3.2012.407

Abstract

Jeroan ikan sebagai limbah dari pengelolaan ikan cakalang panggang di Kupang, Nusa Tenggara Timur dapat dimanfaatkan untuk membuat silase dengan menambahkan bahan nira lontar (Borassus flabellifer) yang telah mengalami fermentasi. Fermentasi dilakukan selama 0–15 hari dan pengujian terhadap total asam, pH, serta kadar protein kasar dilakukan secara teratur. Hasil yang diperoleh menunjukkan bahwa penambahan nira lontar yang telah difermentasi ke dalam jeroan ikan cakalang pada semua konsentrasi secara nyata memberi­kan pengaruh terhadap pertumbuhan bakteri asam laktat dan menekan pertumbuhan bakteri pembusuk, hal ini erat kaitannya dengan kandungan asam (total asam) nira lontar yang berkontribusi terhadap penurunan pH bahan fermentasi. Produk silase jeroan ikan cakalang terbaik, ditinjau dari aspek kadar protein kasar, adalah pada perlakuan konsentrasi nira lontar 10% dengan lama fermentasi 24 jam yang memiliki kandungan protein sebesar 15,46% dari berat basah bahan fermentasi (silase). Kata kunci: Silase, jeroan ikan cakalang, nira lontar, fermentasi   The innards from fresh tuna fish grill in Kupang, Nusa Tenggara Timur can be used to make silage with addition of fermented sap of lontar palm (Borassus flabellifer). Fermentation was carried out for 0–15 days and regularly tested for total acid, pH, as well as the crude protein content. The results showed that the addition of palm sap that has been fermented into the innards of tuna at all concentrations significantly impact the growth of lactic acid bacteria and suppress the growth of spoilage bacteria, it is closely related to the acid content (total acid) that contribute to the palm sap decrease in pH of fermentation ingredients. Tuna offal silage products best viewed from the aspect of the content of crude protein in the treatment of palm sap concentration of 10% with a 24-hour fermentation time which has a protein content of 15.46% by weight of the wet ingredients fermentation (silage). Keywords: Silage, tuna offal, lontar palm sap, fermentation
KARAKTERISTIK BAKTERI PEREDUKSI MERKURI (Escherichia coli) DIISOLASI DARI PERAIRAN PANTAI TELUK MANADO Ijong, Frans G; Dien, Henny A
JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol 7, No 3 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (591.748 KB) | DOI: 10.35800/jpkt.7.3.2011.186

Abstract

ABSTRACTIn the environment like seawater, mercury can be oxidized by some bacteria, such as Thiobacillus, to produce Hg ions which are soluble in water and toxic to marine organisms, such as bacteria, algae, and so on. On the other hand, the occurrence of Pseudomonas, as E. coli, is believed can reduce the number of Hg ions in the environment. An experiment was conducted to count total coliform and total E. coli, to isolate, to identify E. coli isolated from Manado Bay seawater, and to determine the ability of E. coli isolates to do reduction and or oxidation of mercury ions. Seawater samples were collected from the reclamation area, especially close to Tondano River, Sario River and Bahu River around Manado Bay. As a control, some water samples were taken from Bunaken Island waters at Liang and Muka Kampung area. An amount of 500 ml water samples was taken from the sampling site and placed into container, then brought to the laboratory for further analysis, such as total coliform, total E. coli. In addition, some biochemical tests were also carried out in order to identify the isolate. The results showed that nearly all isolates of E. coli (83.3%) exhibited their ability in mercury ions oxidation, while the isolates that can reduce ion mercury were 13.3% only. The highest Hg-ions reduction was influenced by the characteristic of isolates, and mercury ions oxidation was also dependent upon the strain type.Keywords: E. coli, reduction-oxidation, Hg-ions.ABSTRAKDalam lingkungan perairan laut, merkuri dapat teroksidasi oleh bebera-pa bakteri, seperti Thiobacillus. Bakteri ini dapat menghasilkan ion Hg yang la-rut dalam air dan bersifat racun bagi organisme laut lainnya. Di sisi lain, keha-diran Pseudomonas seperti juga E. coli, diyakini dapat mengurangi jumlah ion Hg di lingkungan. Tujuan penelitian ini adalah menghitung total coliform dan to-tal E. coli, untuk mengisolasi dan mengidentifikasinya dari perairan Teluk Manado, dan menentukan kemampuan isolat E. coli dalam mereduksi dan mengoksidasi ion-ion merkuri. Sampel air laut dikumpulkan dari areal reklama-si, terutama di daerah yang dekat dengan Sungai Tondano, Sungai Sario dan Sungai Bahu. Sebagai kontrol, beberapa sampel air (@ 500 sampel ml) diambil dari perairan Pulau Bunaken di Liang dan Kampung Muka, kemudian dibawa ke laboratorium untuk dianalisis lebih lanjut, seperti total coliform, jumlah E. coli. Selain itu, beberapa tes biokimia juga dilakukan untuk mengidentifikasi isolat. Hasil penelitian menunjukkan bahwa hampir semua isolat E. coli (83,3%) menunjukkan kemampuan mereka dalam mengoksidasi ion merkuri, sedangkan isolat yang dapat mengurangi ion merkuri hanya 13,3% saja. Penurunan ion Hg tertinggi dipengaruhi oleh karakteristik isolat, demikian pula dengan kemampuan oksidasi ion merkuti tergantung pada jenis strainnya.Kata kunci: E. coli, reduksi-oksidasi Hg, ion Hg.
Co-Authors Henny A Dien Hens Onibala I Ketut Suwetja J Aquarista Ingratubun Yandres Nelson Hege