Firmani, Ummul and Prof. Dr. Ir. Happy Nursyam, M.S. and Dr. Ir. Arning Wilujeng Ekawati, M.S. and Rahmi Nurdiani, S.Pi., M.AppSc., Ph.D. (2022) Kandidat probiotik bakteri dari saluran pencernaan ikan Bandeng (Chanos chanos Forskal.). Doktor thesis, Universitas Brawijaya.
Abstract
Probiotik merupakan kultur bakteri hidup yang terbukti dapat meningkatkan pertumbuhan ikan, menstimulasi kesehatan ikan dan memperbaiki kualitas air budidaya. Eksplorasi kandidat bakteri probiotik dapat dilakukan dari saluran pencernaan ikan bandeng. Tujuan penelitian ini adalah untuk isolasi, menguji potensi bakteri probiotik bakteri, mengkarakterisasi dan identfikasi serta menentukan kondisi optimal bagi pertumbuhan bakteri. Sampel penelitian ini adalah ikan bandeng (65g1,1) dari tambak polikultur di Desa Karang Rejo Kecamatan Ujung Pangkah Gresik. Penelitian ini terdiri dari 3 tahapan yaitu tahap I bertujuan mengisolasi dan menguji potensi probiotik yang terdiri dari uji aktivitas enzimatik, sinergisme, antagonistik, hemolitik, antagonistik, pH asam, antibiotik, dan biofilm. Penelitian tahap II bertujuan untuk mengkarakterisasi dan identifikasi bakteri secara molekuler. Penelitian tahap III bertujuan mengetahui kondisi optimal pertumbuhan bakteri meliputi, pH, suhu, kurva pertumbuhan, dan mengevaluasi kemampuan bakteri mengurai pakan. Hasil penelitian diperoleh 3 isolat bakteri kandidat probiotik yaitu Bacillus cereus B2.1, Pseudomonas guezennei B2.6 dan B. pseudomycoides B2.7. Karakteristik sel B. cereus B2.1 adalah batang, gram negatif, memiliki spora dan motil. P. guezennei B2.6 selnya berbentuk batang, gram positif, memiliki spora, non motil. B. pseudomycoides B2.7 berbentuk batang, gram positif, tidak memiliki spora dan motil. Karakteristik ketiga bakteri kandidat probiotik adalah menghasilkan enzim amilase, kaseinase, gelatinase, permease, -galaktosidase dan hidroperoksidase. P. guezennei B2.6 dan B. pseudomycoides B2.7 mampu memfermentasi glukosa, sukrosa dan laktosa. Ketiga isolat bakteri bersifat non hemolitik, antagonistik terhadap Aeromonas hydrophila dan Vibrio parahaemolyticus, tahan terhadap pH 2, 3 dan 4 selama 3 jam dengan survival rate sekitar 49,56-92,67% dan sensitif terhadap antibiotik jenis Ampicillin, Erythromycin dan Tetracylin. Karakteristik pertumbuhan antara lain optimal tumbuh pada pH 7, suhu 31-39oC, fase lag terjadi selama 2 jam, fase eksponensial 2-4 jam dan fase stasioner pada jam ke-6 hingga 60. Uji in vitro pada pakan ikan ketiganya menghasilkan gula pereduksi sebesar 2,95%-3,34% dengan konsentrasi kultur sebesar 108 CFU/mL selama inkubasi 24 jam. Hasil uji in vitro konsorsium bakteri B. cereus B2.1 dan P. guezennei B2.6 pada konsentrasi 106 CFU/mL menghasilkan kadar gula reduksi sebesar 1,53%. Kesimpulan dari penelitian ini adalah didapatkan 3 isolat bakteri yang memiliki potensi sebagai kandidat probiotik yaitu Bacillus cereus B2.1, Pseudomonas guezennei B2.6 dan B. pseudomycoides B2.7. Isolat yang memiliki kemampuan terbaik mengurai pakan menjadi gula reduksi tertinggi adalah P. guezennei B2.6 yaitu sebesar 3,34%. Dari penelitian ini, penulis menyarankan dilakukan penelusuran jalur mekanisme aksi probiotik baik di luar tubuh (pada pakan) maupun di dalam tubuh ikan yang melibatkan enzim dan senyawa antibiotik secara molekuler maupun bioinformatika.
English Abstract
Probiotics are live bacterial cultures that have been shown to increase fish growth, stimulate fish health and improve cultured water quality. Exploration of candidate probiotic bacteria can be carried out from the digestive tract of milkfish. The purpose of this study was to isolate, test the potential of probiotic bacteria, characterize and identify and determine the optimal conditions for bacterial growth. The sample of this research was milkfish (65g1.1) from polyculture ponds in Karang Rejo Village, Ujung Pangkah Subdistrict, Gresik. This study consisted of 3 stages, namely the first stage aimed at isolating and testing the potential of probiotics, which consisted of enzymatic activity, synergism, antagonistic, hemolytic, antagonistic activity, acid pH, antibiotics, and biofilm tests. Phase II research aims to characterize and identify bacteria molecularly. Phase III research aims to determine the optimal conditions for bacterial growth, including pH, temperature, and growth curve, and evaluate the ability of bacteria to decompose feed. The results obtained 3 isolates of probiotic candidate bacteria, namely Bacillus cereus B2.1, Pseudomonas guezennei B2.6, and Bacillus pseudomycoides B2.7. The characteristics of Bacillus cereus B2.1 cells is rods, gram-negative, have spores, and are motile. P. guezennei B2.6 rod-shaped cells, gram positive, have spores, non-motile. B. pseudomycoides B2.7 is rod-shaped, gram-positive, sporeless, and motile. The characteristics of the three candidate probiotic bacteria are amylase, caseinase, gelatinase, permease, -galactosidase, and hydroperoxidase enzymes. P. guezennei B2.6 and B. pseudomycoides B2.7 were able to ferment glucose, sucrose, and lactose. The three bacterial isolates were non-hemolytic, antagonistic to Aeromonas hydrophila and Vibrio parahaemolyticus, resistant to pH 2, 3, and 4 for 3 hours with a survival rate of 49.56-92.67% and sensitive to Ampicillin, Erythromycin, and Tetracylin antibiotics. The lag phase lasts 2 hours, the exponential phase lasts 2-4 hours, and the stationary phase lasts 6 to 60 hours, according to the growth characteristics. 2,95%-3.34% with a culture concentration of 108 CFU/mL for 24 hours of incubation. The results of the in vitro test of a consortium of bacteria B. cereus B2.1 and P. guezennei B2.6 at a concentration of 106 CFU/mL resulted in a reducing sugar content of 1.53%. The conclusion of this study was that there were 3 bacterial isolates that had potential as probiotic candidates, namely Bacillus cereus B2.1, Pseudomonas guezennei B2.6 and Bacillus pseudomycoides B2.7. The isolate that had the best ability to decompose feed into the highest reducing sugar was P. guezennei B2.6, which was 3.34%. The author suggests using molecular and bioinformatics to trace the mechanism of action of probiotics both outside the body (in feed) and inside the fish body, involving enzymes and antibiotic compounds.
| Item Type: | Thesis (Doktor) |
|---|---|
| Identification Number: | 0622080002 |
| Subjects: | 600 Technology (Applied sciences) > 639 Hunting, fishing & conservation |
| Divisions: | S2/S3 > Doktor Ilmu Perikanan dan Kelautan, Fakultas Perikanan dan Ilmu Kelautan |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 Apr 2023 01:59 |
| Last Modified: | 13 Apr 2023 01:59 |
| URI: | http://repository.ub.ac.id/id/eprint/198229 |
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