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  • 1
    In: JURNAL ILMIAH PLATAX, Universitas Sam Ratulangi, Vol. 7, No. 1 ( 2019-03-06), p. 243-
    Abstract: The objective of this research was to obtain probiotic bacteria isolated from the digestive tract of catfish Clarias batracus, to evaluate its effect on growth performances and survival rate of carp. After purified, the bacteria was identified through biochemical tests and selection was carried out through proteolytic, amylolytic, cellulolytic, tests as well as pathogenicity test. Probiotic candidate was administered orally to fish at different concentrations. The fish were fed for 30 days respectively as much as 3% of body weight per day with feeding frequency of two times a day. The results showed that addition of probiotics into feed significantly increased growth performance but not survival rate.Keywords: Probiotic, Clarias batracus,  growth performance, aquaculture. ABSTRAKTujuan dari penelitian ini adalah untuk mendapatkan bakteri probiotik yang diisolasi dari saluran pencernaan ikan lele Clarias batracus, dan mengevaluasi pengaruhnya terhadap kinerja pertumbuhan dan kelangsungan hidup benih ikan mas. Bakteri probiotik diidentifikasi melalui uji biokimia dan seleksi dilakukan melalui proteolitik, amilolitik, tes selulolitik dan patogenisitas. Kandidat probiotik diberikan pada ikan secara oral dengan konsentrasi berbeda Pemberian pakan berprobiotik berlangsung selama 30 hari sebanyak  3% dari berat badan per hari dengan frekuensi pemberian dua kali sehari. Hasil penelitian menunjukkan bahwa penambahan probiotik ke dalam pakan secara signifikan meningkatkan kinerja pertumbuhan namun tidak memengaruhi kelangsungan hidup benih ikan mas.Kata kunci : Probiotik, Clarias batracus, kinerja pertumbuhan, budidaya
    Type of Medium: Online Resource
    ISSN: 2302-3589 , 2302-3589
    Language: Unknown
    Publisher: Universitas Sam Ratulangi
    Publication Date: 2019
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  • 2
    Online Resource
    Online Resource
    Universitas Sam Ratulangi ; 2020
    In:  Media Teknologi Hasil Perikanan Vol. 8, No. 3 ( 2020-08-06), p. 100-
    In: Media Teknologi Hasil Perikanan, Universitas Sam Ratulangi, Vol. 8, No. 3 ( 2020-08-06), p. 100-
    Abstract: Decline quality of Tuna as a result of abuse temperature and long shelf life time. Histamine, microbial and sensory odours become one of the global problems that can cause health problems. Large number of bacteria dominated in viscera area rather than other fish parts. This study was conducted to determine the effect of storage temperature on histamine, microbial and sensory odours on middle of Yellowfin Tuna. This study used descriptive explorative method, sampel were periodically taken for analyses at intervals 48 hours (0ºC), 8 hours (10ºC) and 4 hours (25ºC). Yellowfin Tuna was rejected earlier by the sensory odours than TPC and histamine. During storage at 0ºC for 720 hours histamine levels still acceptable for consumption however TPC already exceeded the limit after 672 hours and rejected by sensory odours for 624 hours storage. During storage at temperature 10ºC did not reached the limit for 120 hours while TPC value already reached 2x106 cfu/g for 88 hours storage and rejected by sensory odours for 72 hours storage. During storage at temperature 25ºC histamine reached 67.3 ppm for 32 hours, ALT reached 5.5x105 cfu/g for 24 hours and rejected by sensory odour for 20 hours of storage. Histamine formation correlates with the growth of microbial counts and decrease of sensory odours value. Suhu yang tinggi dalam waktu simpan lama berpengaruh terhadap penurunan kualitas ikan tuna. Histamin, mikroba dan bau busuk menjadi salah satu permasalahan global yang dapat menyebabkan masalah kesehatan. Bagian tengah ikan menjadi sumber bakteri paling tinggi dibandingkan bagian lainnya. Penelitian ini bertujuan untuk mengkaji perkembangan histamin, ALT dan sensori bau pada bagian tengah Tuna sirip kuning dalam penyimpanan suhu yang berbeda. Penelitian ini menggunakan metode deskriptif eksploratif, sample di analisis secara berkala pada suhu 0ºC (48 jam), 10ºC (8 jam) dan 25ºC (4 jam). Tuna sirip kuning mengalami pembusukan lebih awal berdasarkan parameter sensori bau, kemudian disusul ALT dan Histamin. Kandungan histamine pada suhu 0ºC masih layak untuk dikonsumsi setelah 720 jam, namun nilai ALT melebihi batas aman setelah 672 jam penyimpanan dan nilai sensori bau setelah 624 jam penyimpanan. Penyimpanan suhu 10ºC tidak menyebabkan peningkatan histamin melebihi batas limit setelah penyimpanan selama 120 jam, sedangkan nilai ALT mencapai 2x106 cfu/g setelah 88 jam dan nilai sensori bau menyatakan ikan busuk setelah penyimpanan selama 72 jam. Penyimpanan suhu 25ºC histamin mencapai 67,3 ppm setelah penyimpanan 32 jam dan nilai ALT 5,5x105 cfu/g pada penyimpanan ke 24 jam serta ikan dinyatakan busuk berdasarkan sensori bau setelah 20 jam penyimpanan. Peningkatan histamin berkorelasi dengan pertumbuhan jumlah mikroba dan penurunan nilai sensori bau.
    Type of Medium: Online Resource
    ISSN: 2684-7205 , 2337-4284
    Language: Unknown
    Publisher: Universitas Sam Ratulangi
    Publication Date: 2020
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  • 3
    Online Resource
    Online Resource
    Universitas Sam Ratulangi ; 2022
    In:  Media Teknologi Hasil Perikanan Vol. 10, No. 1 ( 2022-04-28), p. 11-
    In: Media Teknologi Hasil Perikanan, Universitas Sam Ratulangi, Vol. 10, No. 1 ( 2022-04-28), p. 11-
    Abstract: The purpose of this study is to analyze the organoleptic to the condiment granula. Fermenting with long, fermentation, 8 days, 10 days, 12 days, and 14 days are used in this study. The resultof this study using Kruskal-Wallis analysis data. Kruskal-Wallis statistical value on taste, which is 7,068 less than chi-squere's critical value, that is, 7,815 and h₀ is declined and h₁ is accepted. Kruskal-wallis statistical value, which is 4,288 lower than the critical value of chi-squere, which is 7,815, and h₀  is declined and h₁ is accepted. Kruskal-Wallis statistical value, which is 4,534 of chi-squere's critical value, which is 7,815, and h₀  is declined and h₁ is accepted. Kruskal-Wallis statistical value on the texture aspect, namely 3,106 less than the critical value of chi-squere, which is 7,815 and h₀ declined and h₁ was accepted. A sample takes the time to dissolve which is 28 seconds, sample b takes the time to dissolve which is 30 seconds, sample c takes the time to dissolve that is 27 seconds, and for sample d it takes 32 seconds to dissolve.Keywords : Seasonings, Granules, Organoleptic
    Type of Medium: Online Resource
    ISSN: 2684-7205 , 2337-4284
    Language: Unknown
    Publisher: Universitas Sam Ratulangi
    Publication Date: 2022
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  • 4
    In: Beilstein Journal of Organic Chemistry, Beilstein Institut, Vol. 9 ( 2013-08-13), p. 1643-1651
    Abstract: Chemical analysis of the organic extract of Theonella swinhoei yielded two new tridecadepsipeptides of the theonellapeptolide family, namely sulfinyltheonellapeptolide, characterized by a methylsulfinylacetyl group at the N -terminus, and theonellapeptolide If, the first member of this class of compounds to show four valine residues. The structures of the compounds, isolated along with the known theonellapeptolide Id, were determined by extensive 2D NMR and MS/MS analyses followed by application of Marfey’s method. The isolated peptides exhibited moderate antiproliferative activity against HepG2 cells, a hepatic carcinoma cell line.
    Type of Medium: Online Resource
    ISSN: 1860-5397
    Language: English
    Publisher: Beilstein Institut
    Publication Date: 2013
    detail.hit.zdb_id: 2192461-2
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  • 5
    In: Bioorganic & Medicinal Chemistry, Elsevier BV, Vol. 21, No. 17 ( 2013-09), p. 5332-5338
    Type of Medium: Online Resource
    ISSN: 0968-0896
    RVK:
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2013
    detail.hit.zdb_id: 1501507-5
    SSG: 15,3
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  • 6
    In: Organic & Biomolecular Chemistry, Royal Society of Chemistry (RSC), Vol. 10, No. 35 ( 2012), p. 7197-
    Type of Medium: Online Resource
    ISSN: 1477-0520 , 1477-0539
    Language: English
    Publisher: Royal Society of Chemistry (RSC)
    Publication Date: 2012
    detail.hit.zdb_id: 2097583-1
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  • 7
    Online Resource
    Online Resource
    Universitas Sam Ratulangi ; 2011
    In:  JURNAL PERIKANAN DAN KELAUTAN TROPIS Vol. 7, No. 3 ( 2011-12-30), p. 103-
    In: JURNAL PERIKANAN DAN KELAUTAN TROPIS, Universitas Sam Ratulangi, Vol. 7, No. 3 ( 2011-12-30), p. 103-
    Abstract: ABSTRACTIn the environment like seawater, mercury can be oxidized by some bacteria, such as Thiobacillus, to produce Hg ions which are soluble in water and toxic to marine organisms, such as bacteria, algae, and so on. On the other hand, the occurrence of Pseudomonas, as E. coli, is believed can reduce the number of Hg ions in the environment. An experiment was conducted to count total coliform and total E. coli, to isolate, to identify E. coli isolated from Manado Bay seawater, and to determine the ability of E. coli isolates to do reduction and or oxidation of mercury ions. Seawater samples were collected from the reclamation area, especially close to Tondano River, Sario River and Bahu River around Manado Bay. As a control, some water samples were taken from Bunaken Island waters at Liang and Muka Kampung area. An amount of 500 ml water samples was taken from the sampling site and placed into container, then brought to the laboratory for further analysis, such as total coliform, total E. coli. In addition, some biochemical tests were also carried out in order to identify the isolate. The results showed that nearly all isolates of E. coli (83.3%) exhibited their ability in mercury ions oxidation, while the isolates that can reduce ion mercury were 13.3% only. The highest Hg-ions reduction was influenced by the characteristic of isolates, and mercury ions oxidation was also dependent upon the strain type.Keywords: E. coli, reduction-oxidation, Hg-ions.ABSTRAKDalam lingkungan perairan laut, merkuri dapat teroksidasi oleh bebera-pa bakteri, seperti Thiobacillus. Bakteri ini dapat menghasilkan ion Hg yang la-rut dalam air dan bersifat racun bagi organisme laut lainnya. Di sisi lain, keha-diran Pseudomonas seperti juga E. coli, diyakini dapat mengurangi jumlah ion Hg di lingkungan. Tujuan penelitian ini adalah menghitung total coliform dan to-tal E. coli, untuk mengisolasi dan mengidentifikasinya dari perairan Teluk Manado, dan menentukan kemampuan isolat E. coli dalam mereduksi dan mengoksidasi ion-ion merkuri. Sampel air laut dikumpulkan dari areal reklama-si, terutama di daerah yang dekat dengan Sungai Tondano, Sungai Sario dan Sungai Bahu. Sebagai kontrol, beberapa sampel air (@ 500 sampel ml) diambil dari perairan Pulau Bunaken di Liang dan Kampung Muka, kemudian dibawa ke laboratorium untuk dianalisis lebih lanjut, seperti total coliform, jumlah E. coli. Selain itu, beberapa tes biokimia juga dilakukan untuk mengidentifikasi isolat. Hasil penelitian menunjukkan bahwa hampir semua isolat E. coli (83,3%) menunjukkan kemampuan mereka dalam mengoksidasi ion merkuri, sedangkan isolat yang dapat mengurangi ion merkuri hanya 13,3% saja. Penurunan ion Hg tertinggi dipengaruhi oleh karakteristik isolat, demikian pula dengan kemampuan oksidasi ion merkuti tergantung pada jenis strainnya.Kata kunci: E. coli, reduksi-oksidasi Hg, ion Hg.
    Type of Medium: Online Resource
    ISSN: 2302-6081 , 2302-609X
    Language: Unknown
    Publisher: Universitas Sam Ratulangi
    Publication Date: 2011
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  • 8
    In: Steroids, Elsevier BV, Vol. 76, No. 10-11 ( 2011-9), p. 998-1002
    Type of Medium: Online Resource
    ISSN: 0039-128X
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2011
    detail.hit.zdb_id: 1498762-4
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  • 9
    Online Resource
    Online Resource
    Indonesian Society Fisheries Product Processing ; 2017
    In:  Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 20, No. 1 ( 2017-04-28), p. 188-
    In: Jurnal Pengolahan Hasil Perikanan Indonesia, Indonesian Society Fisheries Product Processing, Vol. 20, No. 1 ( 2017-04-28), p. 188-
    Abstract: Pinekuhe  is the local name for smoked scad fish (Decapterus sp.), a traditionally processed fish product from Sangihe Islands whose taste, aroma and form are typical and unique. In this research aims of physiological and biochemical characteristics with pathogenicity isolated S. aureus which the isolated from the product smoked scad fish (Decapterus rusellii) Pinekuhe it was produce and prepared by the local fisherman in Sangihe Island Regency. The isolated that have gathered from this researched was 111 product isolate from the smoke fish Pinekuhe which grown from media MSA. Its had isolated already through the 〈 br / 〉 test of physiological comprise, Gram staining and from the test of biochemical e.g., from the test Catalase, Voges-Proskauer, and Fermentation carbohydrate tests (Glucose and Manitol). The characteristics of pathogenicity S. aureus had been done and used by making of Coagulase, Nuklease Thermostabil production 〈 br / 〉 and deoksiribonuklease (DNase). The result of this research showing that had still 111 isolating strains that still ingroup which consists of 108 isolated Staphylococcus and from 108 strains to 68 strains that had been test in identifying, as of Staphylococcus aureus with characteristics of Gram positif coccus, catalase positif, 〈 br / 〉 Voges-Proskauer positif, and to Fermentation Glucose and Manitol. The 68 isolate S. aureus that characterize from Phatogen principles product Coagulase test, Nuklease Thermostabil and deoksiribonuklease (DNase). S. aureus is dominant (62%) contaminate smoked fish Pinekuhe processed traditional of Sangihe island.
    Type of Medium: Online Resource
    ISSN: 2354-886X , 2303-2111
    Language: Unknown
    Publisher: Indonesian Society Fisheries Product Processing
    Publication Date: 2017
    detail.hit.zdb_id: 2810136-4
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