scholarly journals Pathogenic Assay of Probiotic Bacteria Producing Proteolytic Enzymes as Bioremediation Bacteria Against Vannamei Shrimp Larvae (Litopenaeus vannamei)

2017 ◽  
Vol 22 (2) ◽  
pp. 93-98
Author(s):  
Wilis Ari Setyati ◽  
Muhammad Zainuddin ◽  
Person Pesona Renta
Keyword(s):  
Pathogenic Bacteria ◽  
Proteolytic Enzymes ◽  
Positive Control ◽  
Probiotic Bacteria ◽  
Plate Count ◽  
Shrimp Culture ◽  
Total Plate Count ◽  
Extracellular Proteolytic Enzyme ◽  
Larvae Culture ◽  
Bacterial Concentrations

Application of bacteria in bioremediation of shrimp culture ponds is one of the methods used to clean internal pollutants. This study aimed to evaluate the pathogenicity of extracellular proteolytic enzyme produced by the probiotic bacteria as bioremediation bacteria on vannamei shrimp larvae culture. There were five probiotic bacteria, which were successfully isolated from the sediments served as substrate in mangrove area. The isolated bacteria were coded in number as 13, 19, 30, 33, and 36. Pathogenic bacteria Vibrio harveyi was used as positive control. Pathogenic assay was carried out in two different bacterial concentrations, i.e. 10⁸ and 10⁶ cells.mL-1. The results showed that the lowest survival rate (SR) of shrimp larvae in positive control V. harveyi was 53 and 65%. Whereas isolates with the highest SR value (100%) were obtained from bacteria coded as 13 and 30. Isolates no. 19, 33 and 36 had SR of more than 90%. Total plate count (TPC) data showed that the bacteria increased significantly at the end of the study with an average increase value of 24%. The smallest TPC value was shown by bacterial isolate no. 19, while the largest was obtained from the isolate no. 13. These results suggest that all probiotic bacteria were not pathogenic to the vannamei shrimp larvae. Keywords: aquaculture, shrimp, bioremediation, pathogenesis, vibrio.

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

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©

scholarly journals POLA INFEKSI Streptococcus agalactiae STRAIN NP105O DAN N14G PADA IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 15 (1) ◽  
pp. 51 ◽  
Author(s):  
Achmad Suhermanto ◽  
Suhermin Suhermin ◽  
Ridwan Ridwan ◽  
Indri Astuti ◽  
Iis Nurmawanti
Keyword(s):  
Streptococcus Agalactiae ◽  
Oreochromis Niloticus ◽  
Pathogenic Bacteria ◽  
Clinical Symptoms ◽  
Hematological Parameters ◽  
Clinical Signs ◽  
Plate Count ◽  
Total Plate Count ◽  
Different Strains ◽  
Organ Performance

Infeksi Streptococcosis yang disebabkan oleh bakteri patogen Streptococcus agalactiae dengan karakteristik strain berbeda menjadi permasalahan utama pada budidaya ikan nila. Penelitian ini bertujuan untuk menelaah pola infeksi bakteri S. agalactiae strain NP105O dan N14G, melalui performa organ target, gejala klinis, serta hematologi ikan nila Oreochromis niloticus. Karakterisasi S. agalactiae berdasarkan pada SNI dan API 20 STREP, uji pertumbuhan bakteri dilakukan dengan metode total plate count (TPC). Pengujian eksistensi bakteri dengan cara menginjeksikan S. agalactiae secara intraperitoneal (IP) dengan konsentrasi 107 CFU.mL-1, dan pengamatan dilakukan dengan pengambilan darah dan dikultur di media BHIA. Hasil uji biokimia dan konfirmasi menggunakan API 20 STREP menunjukkan bahwa isolat terkonfirmasi positif sebagai S. agalactiae, dan NP105O dideteksi sebagai bakteri â-hemolitik. Pertumbuhan bakteri NP105O lebih cepat daripada N14G, namun eksistensi di darah masing-masing selama 72 jam dan 24 jam. Hasil pengamatan performa darah menunjukkan bahwa glukosa dan leukosit mengalami peningkatan signifikan masing-masing 53,5 ± 2,12 mg.dL-1 dan 6,51 ± 0,89 (105 sel.mm-3), sedangkan hematokrit dan eritrosit mengalami penurunan signifikan (P<0.05) masing-masing 21,10 ± 0,07% dan 14 ± 4,5 (105 sel.mm-3) pascainjeksi S. agalactiae. Gejala klinis pascainfeksi berupa melanosis, respons lambat, anorexia, ocular opacity, purulens, unilateral atau bilateral eksoptalmia, gasping, erratic, C-shape, dan whirling. Pola infeksi S. Agalactiae strain NP105O dan N14G berbeda pada ikan nila, dan sangat dipengaruhi oleh keberadaan bakteri pada organ ginjal, otak, dan mata.Streptococcosis infection caused by different strains of pathogenic bacteria Streptococcus agalactiae has been a major problem in tilapia culture. This research aimed to examine the patterns of S. agalactiae infection of NP105O and N14G strains, through targeted organ performance, clinical symptoms and hematological signs of tilapia, Oreochromis niloticus. The characterization of S. agalactiae was based on SNI and API 20 STREP. Bacterial growth test was carried out using the total plate count (TPC) method. Bacterial infection was performed by injecting S. agalactiae intraperitoneally (IP) with a concentration of 107 CFU.mL-1, and the observations were carried out by extracting and culturing the fish blood in BHIA media. The result of the biochemical test and API 20 STREP confirmed that the isolates was identified as S. agalactiae and NP105O strain was detected as â-hemolytic bacteria. The growth of NP105O strain was faster than N14G strain, where their clear presence in blood was observed at 72 and 24 hours, respectively. The result of hematological parameters showed that glucose and leukocytes increased significantly with values of 53.5 ± 2.12 mg.dL-1 and 6.51 ± 0.89 (105 cell.mm-3), respectively. On the other hand, hematocrit and erythrocytes decreased significantly (P<0.05) 21.10 ± 0.07% and 14 ± 4.5 (105 cell.mm-3) post-S. agalactiae injection. Clinical signs post-infection consisted of melanosis, slow response, anorexia, ocular opacity, purulence, unilateral or bilateral exophthalmos, gasping, erratic movement, C-shape and whirling. NP105O, and N14G strains show different patterns of infections on tilapia and strongly influenced by the presence of bacteria in the kidneys, brain, and eyes.

Salmonella occurrence and myoglobin (mb) in frozen smoked tuna

2015 ◽  
Vol 3 (2) ◽  
pp. 45
Author(s):  
Herny Korah ◽  
Frans G. Ijong ◽  
I Ketut Suwetja
Keyword(s):  
Ph Value ◽  
Positive Control ◽  
Plate Count ◽  
Total Plate Count ◽  
Object Of Study ◽  
Bahasa Indonesia ◽  
Co Gas

Title (Bahasa Indonesia): Keberadaan salmonella dan tingkat kesegaran frozen smoked tuna This study aimed to quantify Salmonella, Total and Total Plate Count (TPC) in fresh tuna loin, frozen tuna loin, and frozen tuna loin filled with CO gas, to analyze the level of freshness of the fish through the test Mb, pH and appearance in fresh tuna loin, frozen tuna loin and frozen tuna loin filled with CO gas, and to describe the presence of Salmonella and the provision of value Mb with CO gas. Object of study in this research is the bacterium Salmonella and Myoglobin (Mb) in frozen smoked tuna, through the fish freshness analysis (Mb value test, pH, and organoleptic), TPC analysis, total Salmonella in fresh tuna (as a positive control), frozen tuna loin and frozen tuna loin frozen filled with CO gas. Results showed total Salmonella after incubation at 37 ° C for 24 and 48 hours fresh tuna loin, frozen tuna loin, and frozen tuna loin frozen filled with CO gas were 4.80 x 102 CFU/g and 5.43 x 102 CFU/g; 0.57 x 10 CFU/g and 1.55 x 102 CFU/g; 3.90 x 102 CFU/g; and 8.63 x 102 CFU/g, respectively. Total Salmonella tended to decline in frozen tuna, but increase in frozen tuna CO at 48 hours incubation. Mb value was 1.02 for fresh tuna loin, 0.86 for frozen tuna and 0,92 for frozen tuna filled with CO gas, respectively. The pH value was 5.23 in fresh tuna loin, 6.10 in frozen tuna loin, and 6.24 in frozen tuna loin filled with CO gas. Organoleptic value showed that fresh tuna loin was attractive to very attractive, frozen tuna loin was attractive and frozen tuna loin with CO gas was very attractive. TPC incubated at 37 ° C for 24 hours for fresh tuna loin was 11.75 x 103 CFU/g, for frozen tuna loin was 1.66 x 103 CFU/g, and frozen tuna loin with CO gas was 1.54x103 CFU/g. TPC incubated at 37 ° C for 48 hours for fresh tuna loin was 12,13x103 CFU/g, frozen tuna loin was 1.73 x 103 CFU/g, and frozen tuna loin with CO gas was CO 1.99 x 103 CFU/g. Penelitian ini bertujuan untuk menganalisis tingkat kesegaran ikan, menghitung Total Plate Count (TPC) dan total Salmonella pada tuna loin segar, tuna loin beku, dan tuna loin beku yang diberi gas CO, serta mendeskripsikan keberadaan Salmonella dan tingkat kesegaran frozen smoked tuna. Objek kajian dalam penelitian ini adalah isolat Salmonella dan Mioglobin (Mb) pada frozen smoked tuna, dengan menganalisis kesegaran ikan (uji nilai Mb, pH dan organoleptik), analisis TPC, total Salmonella pada tuna segar (sebagai control positif), tuna beku dan tuna beku yang diberi gas CO. Hasil penelitian menunjukkan bahwa Total Salmonella yang diinkubasi pada suhu 37OC selama 24 dan 48 jam untuk tuna loin segar, beku dan beku yang diberi CO berturut-turut : 4,80 x 102 CFU/g dan 5,43 x 102 CFU/g; 0,57 x 10 CFU/g dan 1,55 x 102 CFU/g; 3,90 x 102CFU/g; dan 8,63 x 102 CFU/g. Total Salmonella cenderung menurun pada tuna beku, tetapi naik pada tuna beku CO dengan lama inkubasi 48 jam. Nilai Mb masing-masing adalah: 1,02 untuk tuna segar, 0,86 untuk loin tuna beku dan 0,92 untuk loin tuna beku yang diberi gas CO. Nilai pH 5,23 untuk loin tuna segar, 6,10 untuk loin tuna beku dan sebesar 6,24 untuk loin tuna beku yang diberi gas CO. Nilai organoleptic 7,55 untuk loin tuna segar ( diantara menarik dan sangat menarik), 7,35 loin tuna beku (menarik) dan 7,75 loin tuna beku yang diberi gas CO (sangat menarik). TPC yang diinkubasi pada suhu 37OC selama 24 jam adalah 11,75 x 103 CFU/g untuk loin tuna segar, 1,66 x 103 CFU/g untuk loin tuna beku dan 1,54 x 103 CFU/g untuk loin tuna beku yang diberi gas CO sebesar. TPC yang diinkubasi pada suhu 37OC selama 48 jam 12,13 x 103 CFU/g untuk loin tuna segar, 1,73 x 103 CFU/g untuk loin tuna beku dan 1,99 x 103 CFU/g untuk loin tuna beku yang diberi gas CO.

scholarly journals Bacteria in the milk of sheep with or without mastitis- mini Review

2019 ◽  
pp. 47-52
Author(s):  
Andualem Tonamo ◽  
István Komlósi ◽  
Ferenc Peles
Keyword(s):  
Pathogenic Bacteria ◽  
Goat Milk ◽  
Review Article ◽  
Point Of View ◽  
Plate Count ◽  
Mortality Reduction ◽  
Salmonella Spp ◽  
Bacterial Composition ◽  
Sheep Milk ◽  
Total Plate Count

From a nutritional point of view, sheep milk is more valuable than cow and goat milk and the interest for sheep milk is increasing in many countries. However, sheep milk is easily contaminated during milking, handling, and transport and it is an ideal medium for bacterial propagation. Consequently, sheep milk spoils quite quickly. The proper, clean handling of milk is not only of sanitarian interest, but it also serves the farmers’ interests, because contaminated milk may not be distributed, and is unsuitable for producing good quality products. Following this technological trend, this review addresses the bacterial composition of sheep milk with and without mastitis. Even though sheep milk contains a lot of bacteria, this review article highlighted total plate count, Enterobacteriaceae, coliform, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Campylobacter, Salmonella spp. and Streptococcus spp. Mastitis in sheep is a vital cause of mortality, reduction in milk production and early culling. The reported risk factors for mastitis in sheep were age, a case of mastitis, breed, husbandry systems, and location. The main priority should be implementation of programs to minimize human pathogenic bacteria and mastitis in raw ewe milk.

scholarly journals Production and Application of Lactobacillus plantarum IBL-2 Bacteriocins as Meat Product Biopreservatives

2017 ◽  
Vol 14 (1) ◽  
pp. 68
Author(s):  
Marlia Singgih Wibowo ◽  
Isra Muzakiyah ◽  
Betty Nurhayati ◽  
Tjokorde Armina Padmasawitri ◽  
Yantyati Widiastuti ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Proteolytic Enzymes ◽  
Meat Product ◽  
Ground Beef ◽  
Refining Process ◽  
Plate Count ◽  
Total Plate Count ◽  
Three Samples ◽  
Safe Food ◽  
Number Of Bacteria

Biopreservation is one of the alternatives to obtain safe food products. The produced bacteriocin by Lactic Acid Bacteria (LAB) is potential as biopreservatives, which is safe for consumption, since it was a protein degradable by proteolytic enzymes. This study aimed to optimize bacteriocin production from L. plantarum IBL-2 and to evaluate the effectiveness of bacteriocins in reducing the number of total plate count and Salmonella typhimurium in ground beef. Bacteriocin was produced through fermentation of L. plantarum IBL-2, under various conditions to yield the compound with the best antimicrobial activity. The total number of bacteria in ground beef after the addition of L. plantarum IBL-2 fermentation supernatant was determined. The result was compared with the sample without preservatives (control), and sample added with commercial Nissin. All three samples of ground beef were spiked with S. typhimurium and incubated for 0, 2, 6, 8, 12, 14 days at a temperature of 4-10 ° C. Total Plate Count (TPC) method was utilized to determine the number of bacteria in the samples. The fermentation process resulted in bacteriocin with the strongest antimicrobial activity when using low molecular weight liquid medium (LMWLM), followed by a series of refining process. From day 0-14, the number of S. typhimurium, in sample added with L. plantarum IBL-2 fermentation supernatant, was lower than control and sample added with Nissin. The most optimal antimicrobial activity of bacteriocin was obtained using LMWLM as fermentation media, and using a series of refining process consist of bacteriocin supernatant evaporation, membrane ultrafiltration, and gradual fractionation using 80% ammonium sulphate. Bacteriocin from L. plantarum IBL-2 showed antimicrobial activity against S. typhimurium.

scholarly journals TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

2020 ◽  
Vol 8 (1) ◽  
pp. 29-36
Author(s):  
Manasje Manoah Bani ◽  
Wendry Setiyadi Putranto ◽  
Kusmajadi Suradi
Keyword(s):  
Lactic Acid ◽  
Immersion Time ◽  
Pathogenic Bacteria ◽  
Quadratic Equation ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Palm Sugar ◽  
Completely Randomized Design ◽  
Total Yeast

In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

scholarly journals STUDI KEBERADAAN BAKTERI PATOGEN PADA IKAN KAYU (Katsuwobushi) YANG DIPROSES DENGAN ASAP CAIR

2017 ◽  
Vol 5 (2) ◽  
pp. 48
Author(s):  
Emeliza Kondangduata Pulu ◽  
Henny Adeleida Dien ◽  
Josefa Tety Kaparang
Keyword(s):  
Escherichia Coli ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Pathogenic Bacteria ◽  
Plate Count ◽  
Carcinogenic Agent ◽  
Total Plate Count ◽  
Polycyclic Aromatic

The problems in dried bonito flakes industry nowadays is the high contents of Polycyclic Aromatic Hydrocarbons (PAH) which is can act as carcinogenic agent. The aim of this study was to observe and detect the presence of pathogenic bacteria that may contaminate the dried bonito flakes. The tested parameters include Total Plate Count (TPC) analysis, detection of Coliform, Escherichia coli, Staphylococcus, Salmonella. The results showed that the early drying period had 1,3x104 cfu/g and the final drying had 3x103 cfu/g. There is no evidence of the  presence of Escherichia coli, Staphylococcus, Salmonella.

scholarly journals Jumlah Koloni pada Media Kultur Bakteri yang Berasal dari Thallus dan Perairan Sentra Budidaya Kappaphycus alvarezii di Sumenep [Number of Colonies in Bacterial Culture Media from Thallus and Waters of Cultivation Center of Kappaphycus alvarezii in Sumenep]

2017 ◽  
Vol 9 (1) ◽  
pp. 57
Author(s):  
Apri Arisandi ◽  
Badrud Tamam ◽  
Raini Yuliandari
Keyword(s):  
Pathogenic Bacteria ◽  
Culture Medium ◽  
Bacterial Culture ◽  
Culture Media ◽  
Kappaphycus Alvarezii ◽  
Global Market ◽  
Plate Count ◽  
Crop Failure ◽  
Aquatic Medium ◽  
Total Plate Count

                                                                             AbstrakKappaphycus alvarezii merupakan salah satu rumput laut yang banyak diminta oleh pasar internasional, tetapi saat itu terjadi kegagalan budidaya akibat bakteri pathogen. Penelitian ini bertujuan untuk mengetahui kelompok bakteri apa yang menginfeksi rumput laut (Kappaphycus alvarezii). Penelitian ini dilakukan dengan kultur bakteri yang berasal dari thallus dan perairan pada media PCA, selanjutnya dilakukan pengujian angka lempeng total (ALT). ALT menunjukkan jumlah koloni bakteri yang mendominasi pada suatu media kultur. Hasil penelitian menunjukkan bahwa jumlah koloni bakteri yang berasal dari media perairan lebih tinggi dibanding yang berasal dari thallus Kappaphycus alvarezii                                                                                                                                                  AbstractKappaphycus alvarezii is widely demanding seaweed in the global market, although many farmers face crop failure which is caused by pathogenic bacteria. This research aims to investigate the group of infectious bacteria from Kappaphycus alvarezii seaweed. Bacteria isolated from thallus were cultivated on PCA medium, then the total plate count was determined. The total plate count demontrates the the number of colony dominated on the culture medium. This research showed that bacterium colony derived from aquatic medium is greater than from Kappaphycus alvarezii thallus.

scholarly journals Analisis Kelimpahan Bakteri Pada Ikan, Substrat, Air Serta Es Yang Digunakan Pada Pengoperasian Minitrawl Di Perairan Pamekasan

2021 ◽  
Vol 24 (3) ◽  
pp. 353-363
Author(s):  
Fortunata Riana ◽  
Abdus Salam Junaedi ◽  
Muhammad Zainuri
Keyword(s):  
Bile Salt ◽  
Research Method ◽  
Pathogenic Bacteria ◽  
Heterotrophic Bacteria ◽  
Sea Water ◽  
Animal Protein ◽  
Plate Count ◽  
Fishing Boat ◽  
Total Plate Count

Fish is a source of animal protein which is generally the choice of society because it is relatively cheap and easy to obtain. Fish that are sold in dead condition are prone to quality degradiation so that bacteria can easly breed. Data on the amount of bacteria in fish related to the type of gear to another which can greatly affect the quality of the catch. Therefore, this research was conducted using a Minitrawl. The research objective was to see the amount of bacteria in fish caught using a mini fishing boat before being given and after being notified by considering the amount of bacteria in the substrate in the waters, sea water and ice cubes used by fishermen. The TPC (Total Plate Count) research method using Tryptic soy Agar (TSA) as media and pathogenic bacteria using Thiosulfate Citrate Bile Salt Sucrose Agar (TCBS) as media on fish “kardinal pita lebar” (Apogon fasciatus), sea water, substrate in the waters, and ice cubes that use for operating Minitrawl. The result of this research showed value TPC heterotrophic bacteria (TSA) which contaminated sample ITE (fish wihthout ice) 9,89 Log CFU/ml, IS (fish with ice) 9,85 Log CFU/ml, AL (sea water)  4,91 Log CFU/ml, S (substrate in the waters) 5,28 Log CFU/ml and ES (ice cubes that use for fishermen) 3,29 Log CFU/ml amount of pathogenic bacteria (TCBS) in ITE 5,27 Log CFU/ml , IS 3,24 Log CFU/ml,  AL 3,45 Log CFU/ml, S 1,78 Log CFU/ml, ES 3,87 Log CFU/ml,most highest amount is in the ITE with value of TPC heterotrophic bacteria (TSA) 9,89 Log CFU/ml and pathogenic bacteria (TCBS) 5,27 Log CFU/ml.  Ikan merupakan sumber protein hewani yang umumnya menjadi pilihan masyarakat karena memiliki harga yang relatif murah dan mudah didapat. Ikan yang dijual dalam kondisi telah mati rentan terhadap penurunan kualitasnya sehingga bakteri dapat dengan mudah berkembang biak. Data tentang kelimpahan bakteri pada ikan sehubungan dengan jenis alat tangkap perlu menjadi perhatian dengan mempertimbangkan metode penangkapan yang berbeda antara satu alat tangkap dengan alat tangkap lainnya yang sangat mungkin mempengaruhi kualitas hasil tangkapannya. Oleh karena itu, penelitian dilakukan dengan menggunakan MiniTrawl. Tujuan penelitian adalah untuk mengetahui kelimpahan bakteri pada ikan yang ditangkap menggunakan MiniTrawl sebelum diberi es dan sesudah diberi es dengan mempertimbangkan kelimpahan bakteri di substrat perairan dan es batu yang digunakan nelayan. Metode penelitian TPC (Total Plate Count) menggunakan media Tryptic Soy Agar (TSA) dan bakteri patogen menggunakan media Thiosulfate Citrate Bile Salt Sucrose Agar (TCBS) pada ikan kardinal pita lebar (Apogon fasciatus), air laut, substrat perairan dan es batu yang digunakan pada pengoperasian MiniTrawl. Hasil penelitian menujukkan nilai TPC bakteri heterotrof (TSA) yang mengkontaminasi sampel ITE (ikan tanpa es) 9,89 Log CFU/ml, IS (ikan dengan es) 9,85 Log CFU/ml, AL (air laut) 4,91 Log CFU/ml, S (substrat perairan) 5,28 Log CFU/ml dan ES (es batu yang digunakan nelayan) 3,29 Log CFU/ml. Kelimpahan bakteri patogen (TCBS) pada ITE 5,27 Log CFU/ml, IS 3,24 Log CFU/ml,  AL 3,45 Log CFU/ml, S 1,78 Log CFU/ml, dan ES 3,87 Log CFU/ml. Kelimpahan tertinggi yaitu pada ITE dengan nilai TPC bakteri heterotrof (TSA) 9,89 Log CFU/ml dan bakteri patogen (TCBS) 5,27 Log CFU/ml.

scholarly journals Application of Bacillus probiotic to prevent Aeromonas hydrophilla infection in Clarias sp.

2015 ◽  
Vol 13 (2) ◽  
pp. 105 ◽  
Author(s):  
Mohammad Faizal Ulkhaq ◽  
, Widanarni ◽  
Angela Mariana Kusumastuti
Keyword(s):  
Aeromonas Hydrophila ◽  
Pathogenic Bacteria ◽  
Clarias Gariepinus ◽  
Positive Control ◽  
Negative Control ◽  
Probiotic Bacteria ◽  
African Catfish ◽  
Control Application

<p class="BasicParagraph" align="center"><strong>ABSTRACT</strong></p><p class="BasicParagraph" align="center"><strong> </strong></p><p class="Pa2">The aim of this study was to test the effectiveness of a probiotic <em>Bacillus </em>for the prevention of motile aeromonad septicemia (MAS) disease caused by <em>Aeromonas hydrophila </em>in African catfish (<em>Clarias gariepinus</em>). The study consisted of the inhibition testing of <em>A. hydrophila </em>by <em>Bacillus </em>(<em>in vitro</em>) and the application of probiotic in African catfish (<em>in vivo</em>). The <em>in vivo </em>test, consisted of five treatments such as the addition of probiotic <em>Bacillus </em>P4I1 RifR, <em>Bacillus </em>P4I2 RifR, <em>Bacillus </em>P4I1 RifR + <em>Bacillus </em>P4I2 RifR (Kom), positive control (K+; only added with <em>A. hydrophila</em>) and negative control (K-; without probiotic nor <em>A. hydrophila </em>addition). African catfish (13.35±2.80 g) was maintained in 15 aquariums (40 L in volume) with 30 fishes each for 30 days. Probiotic bacteria was applied in water once a day, whereas pathogenic bacteria <em>A. hydrophila </em>RifR (103 cfu/mL) were added once in earlier treatment (except for the negative control). The result showed that the optimal concentration of <em>Bacillus </em>to inhibit <em>A. hydrophila </em>on <em>in vitro </em>test was 104 cfu/mL. <em>In vivo </em>test showed that the addition of probiotic in media of cultivation could reduce the number of <em>A. hydrophila</em>, improve immune response, and also increase the survival of African catfish compared to positive control. Application of probiotic P4I1 RifR showed the highest survival (92.23%) of all treatments.</p><p class="Default"> </p>Keywords: <em>Bacillus</em>, <em>Clarias gariepinus</em>, <em>motile aeromonad septicemia</em>, probiotic<br /><p class="BasicParagraph"> </p><p class="BasicParagraph"> </p><p class="BasicParagraph" align="center"><strong>ABSTRAK</strong></p><p class="BasicParagraph"> </p><p class="Pa2">Penelitian ini bertujuan untuk menguji efektivitas probiotik <em>Bacillus </em>dalam pencegahan penyakit <em>motile aeromonad septicaemia </em>(MAS) yang disebabkan oleh <em>Aeromonas hydrophila </em>pada ikan lele dumbo (<em>Clarias gariepinus</em>). Penelitian terdiri atas pengujian penghambatan bakteri probiotik <em>Bacillus </em>terhadap <em>A. hydrophila </em>secara <em>in vitro</em>, dilanjutkan dengan aplikasi pada budidaya ikan lele dumbo (<em>in vivo</em>). Pada uji <em>in vivo</em>, penelitian terdiri atas lima perlakuan yaitu budidaya ikan lele dumbo dengan penambahan probiotik <em>Bacillus </em>P4I1 RifR, <em>Bacillus </em>P4I2 RifR, kombinasi probiotik <em>Bacillus </em>P4I1 RifR + <em>Bacillus </em>P4I2 RifR (Kom), kontrol positif (K+; hanya ditambahkan <em>A. hydrophila</em>) dan kontrol negatif (K-; tanpa pemberian probiotik dan <em>A. hydrophila</em>). Ikan lele dumbo (13,35±2,80 g) dipelihara pada akuarium volume 40 L dengan kepadatan 30 ekor/akuarium selama 30 hari. Bakteri probiotik ditambahkan pada media pemeliharaan ikan setiap hari, sedangkan bakteri patogen <em>A. hydrophila </em>RifR (103 cfu/ mL) diberikan sekali pada awal pemeliharaan (kecuali pada kontrol negatif). Hasil penelitian menunjukkan bahwa konsentrasi terbaik pada penghambatan <em>in vitro </em>adalah dengan penambahan <em>Bacillus </em>104 cfu/mL. Hasil uji <em>in vivo </em>menunjukkan perlakuan penambahan probiotik pada media budidaya efektif dapat menekan jumlah bakteri <em>A. hydrophila</em>, memperbaiki respons imun, dan meningkatkan kelangsungan hidup ikan lele dumbo dibanding kontrol positif. Perlakuan probiotik P4I1 RifR memberikan hasil terbaik dengan tingkat kelangsungan hidup tertinggi yaitu 92,23%.</p><p class="Default"> </p><p>Kata kunci: <em>Bacillus</em>, <em>Clarias gariepinus</em>, <em>motile aeromonad septicemia</em>, probiotik</p><br class="BasicParagraph" /><p> </p>

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