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All Journal Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan
Gintung Patantis
Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology

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MOLECULAR IDENTIFICATION OF SPONGES OBTAINED FROM SERIBU ISLANDS NATIONAL PARK AND THEIR ASSOCIATED BACTERIA Patantis, Gintung; Rahmadara, Gemilang; Elfidasari, Dewi; Chasanah, Ekowati
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 8, No 1 (2013): May 2013
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v8i1.80

Abstract

Sponges are simple multicellular animals that produced many pharmaceutical secondary metabolites. Some sponge-associated bacteria are proven to produce the same metabolites as their host, giving an opportunity to mass produce the potential metabolites. The aim of this research was to analyze the diversity of sponge-associated bacteria and to identify  the host sponge. Samples were collected from Seribu Islands National Park. Partial identification of sponges were conducted by molecular technique with the mitochondrial cytochrome oxidase subunit 1 (CO1) as the target area. The diversity of sponge-associated bacteria was determined by Terminal Restriction Fragment Length Polymorphism (T-RFLP) method. Result showed that sponges PS-17-12 has similarity with Petrosia sp., while PS-26-12 and PS-38-12 has similarity with Xestospongia muta. From the 3 sponge samples, 85 species of bacteria was obtained which can be classified into 9 phylums and 1 uncultured bacteria/environment sample. Some of  the sponge-associated bacteria identified were known as a potential producer of metabolites with antibiotic activity.
PURIFICATION AND CHARACTERIZATION OF THE NEWLY THERMOSTABLE PROTEASE PRODUCED BY Brevibacillus thermoruber LII ISOLATED FROM PADANG CERMIN HOTSPRING, INDONESIA Zilda, Dewi Zeswita; Harmayani, Eni; Widada, Jaka; Asmara, Widya; Irianto, Hari Eko; Patantis, Gintung; Fawzya, Yusro Nuri
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 9, No 1 (2014): May 2014
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v9i1.91

Abstract

Thermo stability is among of the vital enzyme characteristics for industrial application. Brevibacillus thermoruber LII was obtained as a potential isolate from the previous researchwhich screened the potential thermostable protease producing bacteria from Indonesian hotspring.The newly thermostable protease produced by thermophilic Brevibacillus thermoruber LII hadbeen purified and characterized. It was predicted that the pure enzyme obtained from Brevibacillusthermoruber LII was homo hexameric, having molecular weight of 36 kDa unit protein and itsnative was 215 kDa. In addition, it was also a neutral metalo serine protease according tobiochemical tests that it was totaly inhibited by PMSF (Phenylmethanesulfonyl fluoride) and EDTA(Ethylenediaminetetraacetic acid). It showed optimum activity at pH of 8 and active in acidic buffer(up to pH of 4). All of metal ion in the form of chloride salt (2.5 mM) which were tested on theenzyme enhanced the enzyme activity but Li2+. Ca2+ion increased the activity and the stability ofenzyme against thermal. The enzyme also showed the stability against solvent. The protease LIIhad optimum temperature at 60oC without CaCl 2and 80 – 85oC with addition of 2.5 mM CaCl 2. TheK Mand V maxvalues for the purified protease LII were 27.2 mg/ml or 0.362 – 0.272 M for substrateHammersteinCasein (MM 75–100 kDa) and 261.1 µg/minute/ml, respectively.
Pengaruh Garam dan Enzim Transglutaminase Terhadap Sifat Fisik dan Sensori Daging Restrukturisasi Ikan Mata Goyang Fawzya, Yusro Nuri; Gunawan, Gunawan; Patantis, Gintung
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 1 (2011): Juni 2011
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v6i1.88

Abstract

ABSTRACTThe important thing considered in the processing of fish mince meat based products is gel forming ability, which is affected by additives applied in the processing of the products. This research was aimed at studying the effect of TGase and salt addition on the physical and sensory properties of restructured product from Priacanthus macracanthus. Salt was added into minced meat at the concentration of 0, 1 and 2%, TGase with the concentration of 0; 0.3; 0.6 and 1%. The meat dough was then filled into plastic tubes and heated at 30oC for an hour before being heated at 90oC. The restructured meat was then evaluated its sensory properties texture profile (hardness,chewiness, gumminess, cohesiveness, springiness and breaking force, deformation/distance, gel strength), and its microscopic observation under the scanning electron microscope. The result showed that addition of salt as well as TGase gave significant effect on the sensory properties related to texture, appearance and brightness; and physical properties ofthe restructured products espescially gumminess and breaking force. Based on the sensory score, addition of 2% salt wasenough to produce gel which met with panelist preference, however based on the physical/texture properties addition of 2% salt and 0.3% TGase was needed to increase the gel properties. At this treatment combination, the gel strength produced was 3,235 g cm.
Produksi Senyawa Bioaktif dari Aspergillus ustus MFW 26-08 yang Berasosiasi dengan Spons Laut dalam Berbagai Media Pratitis, Asri; Patantis, Gintung; Mangunwardoyo, Wibowo; Chasanah, Ekowati
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 5, No 2 (2010): Desember 2010
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v5i2.411

Abstract

Penggunaan mikroba sebagai sumber senyawa bioaktif memiliki beberapa kelebihan di antaranya mempersingkat waktu produksi dan menghindari pemanfaatan sumberdaya laut secara berlebih. Penelitian terdahulu menghasilkan beberapa isolat mikroba yang berpotensi sebagai penghasil senyawa bioaktif, di antaranya adalah isolat kapang MFW 26-08. Penelitian ini bertujuan untuk melakukan optimasi pertumbuhan isolat kapang MFW 26-08 dan produksi senyawa bioaktif yang disekresikan oleh kapang tersebut. Optimasi dilakukan dengan menggunakan 3 jenis media: Malt Extract Broth (MEB), Glucose Peptone Yeast (GPY), dan Minimal Fungal Media(MFM); serta waktu kultivasi 2, 4, 6, 8, dan 10 minggu. Hasil riset menunjukkan bahwa ekstrak kasar kapang MFW 26-08 hasil kultivasi 2 minggu dalam medium MFM, pada konsentrasi 30 µg/mL, mampu menghambat 89% pertumbuhan sel kanker payudara T47D. Sedangkan pada konsentrasi 100 µg/mL ekstrak kapang yang dikultivasi dalam medium MEB selama 6 minggu, mampu menghambat pembentukan radikal bebas sampai 56%. Hasil identifikasi berdasarkan sifat-sifat morfologi dan molekuler menggunakan 18S rRNA, ITS1, dan ITS4 menunjukkan bahwa isolat MFW 26-08 memiliki kemiripan dengan Aspergillus ustussebesar 99%
Produksi dan Karakterisasi Xilanase dari Isolat Bakteri M-13.2a Asal Air Laut Manado Fawzya, Yusro Nuri; Mangunwardoyo, Wibowo; Munifah, Ifah; Patantis, Gintung
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 8, No 1 (2013): Juni 2013
Publisher : Balai Besar Riset Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jpbkp.v8i1.53

Abstract

Isolat bakteri M-13.2A yang berasal dari laut Manado diketahui mampu menghasilkan enzim selulase dan xilanase, berdasarkan pembentukan zona bening pada media padat. Penelitian ini bertujuan untuk mendapatkan informasi lebih lanjut mengenai produksi dan sifat enzim xilanase yang dihasilkan dari isolat bakteri M-13.2A serta identifikasi isolat bakteri tersebut di atas. Sebanyak (2,4-3,3) x 108 cfu/ml inokulum dengan konsentrasi sekitar 9% (v/v) diinokulasikan dalam medium xylan broth, kemudian diinkubasi selama 6 hari pada suhu 30°C, 150 rpm. Pengambilan sampel dilakukan setiap hari dan enzim yang dihasilkan diuji aktivitasnya dengan metode asam dinitro salisilat (DNS). Hasil penelitian menunjukkan bahwa aktivitas xilanase tertinggi dihasilkan pada hari ke-2 inkubasi, sebesar 5,17 U/ml. Enzim xilanase ini bekerja optimum pada pH 8, suhu 70°C. Penambahan ion logam 10 mM memberikan pengaruh yang bervariasi terhadap aktivitas enzim. Ion Zn2+ meningkatkan aktivitas xilanase hingga 278,1%. Ion Fe3+ dan Ca2+ menurunkan aktivitas xilanase menjadi 75 dan 8,3% relatif terhadap kontrol, sedangkan ion K+ tidak memberikan pengaruh terhadap aktivitas xilanase. Hasil identifikasi bakteri menunjukkan bahwa isolat M-13.2A memiliki kemiripan 99% dengan Acinetobacter baumannii.
Enzymatic Production of Fish Protein Hydrolysates in A Pilot Plant Scale Martosuyono, Pujoyuwono; Fawzya, Yusro Nuri; Patantis, Gintung; Sugiyono, Sugiyono
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 14, No 2 (2019): August 2019
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.785 KB) | DOI: 10.15578/squalen.v14i2.398

Abstract

Protease enzyme produced from Bacillus sp was employed to hydrolyze fish protein hydrolysates (FPH) under controlled conditions at a batch-pilot plant scale-process. Thirty kilograms of fish meat was mincedand mixed with 60 liters of water in 100 liters stainless steel vessel and 20,000 units of protease enzyme was added per kg of fish. Hydrolysis of fish was carried out at 55 oC for 6 hours. Multi stage of filtration were done to separate the FPH from unhydrolized fish residue. Mass balance were carried out to determine the rate of hydrolysis and yields. W ithout pH adjustment, 80% of substrate hydrolyzed could be achieved in 6 hour at 55 °C. Three kinds of products were recovered from the process, i.e solid residue, liquid FPH as filtration product, and spray dried FPH. Hydrolysis of 30 kg of fish meat substrate producing 1.7-2.0 kg of unhydrolyzed residue and 70 L of liquid FPH. Afterspray drying process of liquid FPH, 13 kg of FPH powder was recovered. The proximate and amino acid analysis of spray dried FPH showed that the FPH containing 20% of protein, rich in amino acids especially lysine and leucineand the residue still had 85,36% of protein (dry basis) that could be utilized for other purpose.
Co-Authors Dewi Elfidasari Ekowati Chasanah Eni Harmayani Gunawan Gunawan Hari Eko Irianto Ifah Munifah JAKA WIDADA Martosuyono, Pujoyuwono Pratitis, Asri Rahmadara, Gemilang Sugiyono Sugiyono WIBOWO MANGUNWARDOYO Widya Asmara Yusro Nuri Fawzya Zilda, Dewi Zeswita