ISOLASI DAN IDENTIFIKASI SERTA UJI AKTIVITAS ANTIBAKTERI FUNGI ENDOFIT GAHARU DARI Aquilaria sp.

Gaharu merupakan jenis resin yang diproduksi oleh pohon tertentu, misalnya dari genus Aquilaria sp.dan Gyrinops sp. Pada penelitian sebelumnya gaharu dari pohon Aquilaria malaccensis Lamk. telah digunakan sebagai sumber isolat fungi endofit yang memiliki aktivitas antibakteri. Oleh karena itu pada penelitian ini, dilakukan isolasi fungi endofit gaharu dari Aquilaria sp. Tujuan dari penelitian ini adalah memperoleh fungi endofit gaharu dari Aquilaria sp,  memperoleh genus fungi yang dihasilkan dari isolasi gaharu dan mengetahui  aktivitas  antibakteri  fungi endofit gaharu dari  Aquilaria sp. Hasil isolasi diperoleh satu isolat fungi yang diberi kode GA4. Isolat fungi GA4 kemudian diidentifikasi secara mikroskopis dan makroskopis. Isolat fungi endofit GA4 secara mikroskopis teridentifikasi sebagai divisi Basidiomycetes. Isolat fungi tersebut diperbanyak dan dilakukan ekstraksi menggunakan pelarut etil asetat kemudian pelarutnya diuapkan untuk mendapatkan ekstrak kasar fungi endofit. Berat ekstrak fungi setelah dikeringkan sebanyak 0,016 gram. Ekstrak fungi yang diperoleh digunakan untuk uji aktivitas antibakteri. Bakteri yang digunakan adalah: Eschericia coli, Staphylococcus aureus, Vibrio cholerae, Salmonela thypi dan  Pseudomonas aeruginosa. Hasil uji aktivitas ekstrak fungi GA4 tidak menujukan adanya aktivitas. Kata kunci : basidiomycetes, Aquilaria sp., fungi endofit, gahar

Physicochemical and Microbiological Profiles of Commercial Cincalok from West Kalimantan

Cincalok, a traditional fermented shrimp product, is prepared with mix small and fresh shrimp, salt, and sugar in a certain ratio incubated for 3-7 days. Different recipes of each the commercial cincalok products obtain different of quality and safety level. The aim of this study is to assess the quality and safety of the commercial cincalok products of West Kalimantan based on their physicochemical and microbiological properties. Seven commercial cincalok products collected from the traditional market of West Kalimantan were analyzed physicochemical (moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content) and microbiological (total number of mesophilic aerobic bacteria (TMABs), total halotolerant bacteria (THBs), endospores bacteria, lactic acid bacteria (LABs), fungi, Enterobacteriaceae, Bacillus cereus, Clostridium perfringens, and Staphylococcus aureus)properties. The mean of moisture content, pH, free amino nitrogen (FAN), titratable acidity, salt content, glucose content, sucrose content, ethanol content for 7 samples was 67.59%, 5.16, 0.60 mM/g, 1.75%, 10.56%,1.30%, 0.49% and 0.59%, respectively. The mean of TMABs, THBs, endospores bacteria, LABs, fungi, and Enterobacteriaceae for 7 samples was 1.19-5.18 log CFU/g and 1.76 log CFU/g, respectively, while B. cereus,C. perfringens, and S. aureus were not detected for all of the samples. The results showed high variation of physicochemical and microbiological properties of the products. Some of the products are safe to ate withoutcooked but the other still contain pathogenic bacteria such as some of the enterobacteriaceae strains.</p

Chemical and Microbiological Properties of Buduk, A Commercial Fish Sauce from West Kalimantan

Buduk is a fish sauce prepared by fermenting fresh small fish with various ingredients such as sugar,roasted rice, vinegar or wine. This study was aimed to assess the physicochemical and microbiologicalproperties of commercial buduk in the Province of West Kalimantan. The Buduk had pH 5-55, moisture52.35%, salt 1.96%, titrated acid 10.80%, free amino nitrogen 1.83 mmol/g, free fatty acid 17.96%, ethanol0.95%, total of mesophilic bacteria 4.81 log CFU/g and lactic acid bacteria 2.09 CFU/g, but no pathogenicbacteria detected. Each commercial buduk showed different physicochemical properties probably causedby variation in recipe of each producer. The microbiological properties did not significantly different but theTMAB found more than the threshold value indicatin

Characterization of Old Nipah (Nypa fruticans Wurmb) Fruit Endosperm Flour and Its Application for Gluten-Free Cookies

Old nipah fruit endosperms (ONFEs) contain high carbohydrates that have a potency to be applied to make flour. In this study, we made flour from ONFEF and its cookies. This study aimed to characterize the functional properties of unbleached and bleached old nipah fruit endosperm flour (UONFEF and BONFEF) and to assess the consumer acceptability of ONFEF flour and gluten-free cookies made from UONFEF and BONFEF. UONFEF and BONFEF were prepared from the ONFEs. They were cut, dried and ground, and sieved to obtain the UONFEF. TheUONFEF was bleached using Na2S2O5 0.4% for 15 mins then filtered, and the precipitates were dried under the sun. The dried precipitates were sieved to obtain the BONFEF. Both of the flour types were analyzed in terms of their functional properties (bulk density, swelling power, solubility, swelling capacity, water absorption index, and viscosity) and were used to make gluten-free cookies. The following ingredients were prepared to make the the gluten-free cookies: 200 g of flour (each of the UONFEF, BONFEF, and commercial wheat flour (CWF, Segitiga Biru brand) as a control), 100 g of margarine, 60 g egg, 125 g of fine granulated sugar, and 2 g of vanillin. Margarine, egg, and fine granulated sugar were mixed using a hand mixer and added with the flour, blended, molded, then baked. Consumer’s acceptability of each type of flour and cookies from different types of flour was evaluated using semi-trained panelists. The bleached treatment (the BONFEF) caused differences of the flour, particularly in terms of the physical properties (particle size, color, and odor) from the unbleached treatment and rated thehighest score for the overall criteria. Besides, the functional properties of the UONFEF were significantly different (p < 0.05) from those of the BONFEF except for the rendement, SP, and viscosity. The gluten-free cookie made from the UONFEF was the most preferred by the panelists. Therefore, the UONFEF can be successfully used as a substitute flour of wheat flour to make cookies

TOTAL FENOL FRAKSI ETIL ASETAT DARI BUAH ASAM KANDIS (Garcinia dioica Blume)

Buah asam kandis merupakan salah satu tumbuhan genus Garcinia. Genus ini banyak mengandung senyawa golongan fenolik jenis flavon yang diketahui memiliki sifat antioksidan. Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan fraksi etil asetat dari buah asam kandis (Garcinia dioica Blume) dengan penentuan kandungan total fenol. Fraksi etil asetat diperoleh melalui tahap maserasi dan partisi menggunakan pelarut metanol, n-heksana dan etil asetat. Fraksi metanol memiliki nilai rendemen terbesar yaitu 68,67% kemudian diikuti oleh fraksi etil asetat 25,52% dan fraksi n-heksana 3,67%. Total fenol ditentukan dengan metode follin-ciocateu. Total fenol fraksi etil asetat dari buah asam kandis (Garcinia dioica Blume) sebesar 28,83 12,83 ppm. Kata kunci : Asam kandis (Garcinia dioica Blume), antioksidan, fenol, follin-ciocateu

Characteristics of Antimicrobial Activity of Eucheuma cottonii Doty-Associated Bacteria Extracts

Marine organisms-associated bacteria have a potential source of antimicrobial compounds. The aim of the research was to find out characteristics of antimicrobial activity of E. cottonii Doty-associated bacteria extracts and their genus from Lemukutan Island, Kalimantan Barat. Five of 11 isolates showed antimicrobial activity namely Flavobacterium sp. K08, Alteromonas sp. K09, Bacillus sp. K10, Klebsiella sp. K11, and Pseudomonas sp. K12. Furthermore, their secondary metabolites were extracted with methanol. The characteristic of the best bacteria extracts minimum inhibitory concentrations (MICs) for Escherichia coli, Bacillus spaericus, Staphylococcus epidermidis, and Candida tropicalis were obtained from bacteria extract of Bacillus sp. K10 (250 μg/disc), Bacillus sp. K10 (750 μg/disc), Pseudomonas sp. K12, (500 μg/disc), and Alteromonas sp. K09 (1,500 μg/disc) respectively.Keywords: antimicrobial activity, Alteromonas sp., E. cottonii Doty, Flavobacterium sp., Pseudomonas sp

Biosorption of Pb2+ using Fusarium sp. RS01, a Hg2+ and Pb2+-resistant indigenous fungus of an abandoned illegal gold mining site

This study aims to identify and characterize Hg2+ and Pb2+-resistant indigenous fungi that originated in Mandor, an abandoned illegal gold mining site in West Kalimantan, Indonesia. The resistant fungus which has the highest ability in uptaking Pb2+ is then further examined for its biosorption characteristics towards Pb2+. Three different samples consisted of samples taken in the sand area (RP), rhizosphere area (RR) and sediment area (RS) were collected as the sources of fungi. The three types of samples were inoculated in a potato dextrose agar (PDA) medium supplemented with 7.4 ppm of HgCl2 and 7.5 ppm of PbCl2 for screening Hg2+ and Pb2+-resistant fungi, respectively. Each screened fungus was identified macroscopically and microscopically. The tolerant index (TI) towards Hg2+ and Pb2+ was checked by measuring the fungal growth diameter in a PDA medium without or with the presence of different HgCl2 or PbCl2 concentrations. From six identified fungi, five of them showed resistance towards Hg2+ and Pb2+ to maximum concentrations of 200 ppm of HgCl2 and 2,085 ppm of PbCl2, respectively. The five identified fungi were Penicillium sp. RR01, Aspergillus sp. RR02, Aspergillus sp. RR03, Aspergillus niger RP01, and Fusarium sp. RS01. At the optimum condition of pH 6 and adsorption time 15 min, the application of 200 ppm of Fusarium sp. was able to remove 9.5 ppm of Pb2+. This Pb2+ biosorption followed well Freundlich isotherm model indicating that the Fusarium sp. RS01 had heterogenous active sites for the adsorption