Fitriani, Amalia Gita and Prof. Dr. Ir. Yunianta,, DEA and Prof. Ir. Yenny Risjani,, DEA, Ph.D. (2021) Aktivitas Antibakteri Pigmen Ekstraseluler Marennine Terhadap Vibrio alginolyticus dan Bacillus cereus (Kajian Suhu dan Lama Waktu Pemanasan). Sarjana thesis, Universitas Brawijaya.
Abstract
Tingkat konsumsi produk perikanan setiap tahunnya terus mengalami peningkatan, sehingga pemenuhan kebutuhan banyak dibebankan dari hasil budidaya. Usaha budidaya tidak lepas dari ancaman kerugian akibat timbulnya penyakit hasil infeksi bakteri patogen terlebih pemicu kematian massal seperti vibriosis oleh bakteri Vibrio alginolyticus. Pencarian terhadap senyawa alami sebagai agen antibakteri menjadi opsi setelah diketahui penggunaan antibiotik memiliki banyak kerugian diantaranya harga yang relatif mahal, dapat meninggalkan senyawa berbahaya dalam tubuh organisme, menyebabkan polusi lingkungan, dan berpotensi mengembangkan resistensi pada bakteri. Penelitian in vitro terhadap ekstraseluler marennine yang dihasilkan Haslea ostrearia membuktikan adanya aktivitas biologis antibakteri bahkan pada konsentrasi rendah. Tujuan dari penelitian ini untuk mengetahui kemampuan antibakteri marennine, menguji konsentrasi terendah marennine dalam menghambat dan membunuh bakteri, serta mengetahui stabilitas dan efektivitas marennine ketika diberi perlakuan suhu dan lama waktu pemanasan. Metode penelitian yang digunakan diantarannya uji aktivitas antibakteri, uji Minimum Inhibitory Concentration (MIC), dan uji Minimum Bactericidal Concentration (MBC). Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok Faktorial dengan 2 faktor perlakuan untuk uji antibakteri yaitu suhu pemanasan 30˚C, 40˚C, 50˚C dan lama waktu pemanasan 5, 10, 15, 20, 25, 30 menit. Hasil penelitian menunjukkan bahwa perlakuan terbaik untuk menghasilkan aktivitas antibakteri marennine berada pada faktor perlakuan suhu pemanasan 40˚C dengan lama waktu pemanasan 20-30 menit yang menghasilkan rentangan rerata diameter zona hambat sebesar 2,00 ± 0,00 – 2,17 ± 0,29 mm untuk bakteri Bacillus cereus dan 1,93 ± 0,12 – 2,17 ± 0,29 mm untuk bakteri Vibrio alginolyticus. Pengujian konsentrasi terendah pada kedua bakteri uji berada pada konsentrasi tertinggi pengujian yaitu 1 ppm diikuti dengan hasil keseluruhan sampel berwarna keruh yang artinya masih terjadi pertumbuhan bakteri. Adanya bakteri uji yang tumbuh pada media agar pengujian MBC menyimpulkan bahwa marennine memiliki aktivitas antibakteri bersifat bakteriostatik bukan bakterisidal
English Abstract
The trend of consumption of fishery products continues to increase from year to year. So to fulfillment of the stock needs of fishery products is much charged from the cultivation. Cultivation efforts can not be separated from the threat of losses due to the onset of diseases resulting from pathogenic bacterial infections, especially triggering mass death such as vibriosis by Vibrio alginolyticus bacteria. The search for natural compounds as antibacterial agents became an option after discovered that antibiotic use has many disadvantages are relatively expensive, can leave harmful compounds in the body of organisms, cause environmental pollution, and potentially develop resistance to bacteria. In vitro research on marennine produced by Haslea ostrearia proves the antibacterial biological activity has present even at low concentrations. The purpose of this study was to find out the antibacterial capabilities of marennine, test the lowest concentrations of marennine in inhibiting and killing bacteria, as well as knowing the stability and effectiveness of marennine when given a temperature treatment and length of heating time. The research methods used are the antibacterial activity test, Minimum Inhibitory Concentration (MIC) test, and Minimum Bactericidal Concentration (MBC) test. The experimental design used is a Randomized Design of Factorial Groups with 2 treatment factors namely heating temperature (30°C, 40°C, and 50°C) and heating time length (5, 10, 15, 20, 25, 30 minutes). The results have shown that the best treatment to produce antibacterial activity marennine is in the treatment factor of heating temperature 40°C with a heating time 20- 30 minutes which results in an average range of the diameter of the clear zone was 2.00 ± 0.00 – 2.0 17 ± 0.29 mm for Bacillus cereus bacteria and 1.93 ± 0.12 – 2.17 ± 0.29 mm for Vibrio alginolyticus bacteria. The lowest concentration test on both test bacteria was at the highest concentration of 1 ppm followed by the overall result of the murky sample which means there is still bacteria growth. The presence of test bacteria that grow on the media for MBC testing to conclude that marennine has antibacterial activity is bacteriostatic rather than bactericidal.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0521100205 |
| Uncontrolled Keywords: | Antibakteri, Ekstraseluler Marennine, Senyawa Fenolik,Antibacterial, Extracellular Marennine, Phenolic Compounds |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 29 Dec 2021 04:28 |
| Last Modified: | 24 Sep 2024 04:28 |
| URI: | http://repository.ub.ac.id/id/eprint/187712 |
![[thumbnail of Amalia Gita Fitriani.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
Amalia Gita Fitriani.pdf Download (4MB) |
Actions (login required)
 |
View Item |