EKSTRAKSI RUMPUT LAUT Gelidium sp. MENJADI BAKTO AGAR SEBAGAI PEMADAT MEDIA PERTUMBUHAN MIKROBA

Sains Natural

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Title EKSTRAKSI RUMPUT LAUT Gelidium sp. MENJADI BAKTO AGAR SEBAGAI PEMADAT MEDIA PERTUMBUHAN MIKROBA
 
Creator Shantika, Zachra Resha
Srikandi, Srikandi
Sutamihardja, RTM
 
Description Extraction of Seaweed Grass Gelidium Sp. Become A Bakto For A Microbic Growth Media Competition      Red seaweed is seaweed that produces gelatin one example is Gelidium sp. The product that has high economic value is bakto agar which is widely used in the field of microbiology, namely as a microbial culture media compactor. The use of bacto so that it will increase domestically, so as to meet the needs of bakto so that in the country with the expected quality classification with bakto so that the commercial is carried out this research. Agar yield value of seaweed type Gelidium sp. produced an average of 26.69%. The proximate test results for the parameters of water content, levels of ash, insoluble ash and sulfate in bakto so that the research is 6.89%, 1.67%, 0.0235%, and 1.31% respectively. The results of testing the levels of protein, fat, carbohydrate and gel strength at bacto so that respectively are 1.72%, 0.05%, 32.87% and 214.45 (g / cm2). The results of testing the mineral metal levels of calcium, magnesium and potassium were obtained at bakto so that they were 1806.06 mg / kg, 680 mg / kg and 338.22 mg / kg respectively. The results of testing the levels of trace elements of iron and copper were obtained at 8.75 mg / kg and 2.10 mg / kg. The results of microbiological testing using the total plate number method using Bacillus subtilis and Eschericia coli bacteria were found to be 8.6 x 106 colonies / mL and 2.81 x 107 colonies / mL. Based on the observation of bacterial morphology by comparing it with bakto so that the commercial standard in general is not much different. So based on the results of proximate and microbiological testing, bakto so that this research can be used as a medium for bacterial growth.Keywords: Gelidium sp., Agar, media and bacteriaABSTRAK      Rumput laut merah merupakan rumput laut yang menghasilkan agar-agar salah satu contohnya adalah Gelidium sp. Produk agar yang memiliki nilai ekonomis tinggi adalah bakto agar yang banyak digunakan dalam bidang mikrobiologi yaitu sebagai pemadat media kultur mikroorganisme. Pemanfaatan bakto agar di dalam negeri semakin meningkat, sehingga untuk mencukupi kebutuhan bakto agar di dalam negeri dengan klasifikasi mutu yang diharapkan sama dengan bakto agar komersial maka dilakukan penelitian ini. Nilai rendemen agar dari rumput laut jenis Gelidium sp. dihasilkan rata-rata sebesar 26.69%. Hasil pengujian proksimat untuk parameter kadar air, kadar abu, abu tak larut asam dan sulfat pada bakto agar penelitian ini berturut-turut adalah sebesar 6,89%, 1,67%, 0,0235%, dan 1.31%. Hasil pengujian kadar protein, lemak, karbohidrat dan kekuatan gel pada bakto agar berturut-turut adalah sebesar 1,72%, 0,05%, 32,87% dan 214,45 (g/cm2). Hasil pengujian kadar logam mineral kalsium, magnesium dan kalium didapatkan pada bakto agar berturut-turut adalah sebesar 1806,06 mg/kg, 680 mg/kg dan 338,22 mg/kg. Hasil pengujian kadar logam trace elements besi dan tembaga didapatkan sebesar 8.75 mg/kg dan 2,10 mg/kg. Hasil pengujian mikrobiologi dengan metode angka lempeng total dengan menggunakan bakteri Bacillus subtilis dan Eschericia coli didapatakan sebesar 8,6 x 106 koloni/mL dan 2,81 x 107 koloni/mL. Berdasarkan hasil pengamatan morfologi bakteri dengan membandingkannya dengan bakto agar standar komersial secara garis besar tidak jauh berbeda. Sehingga berdasarkan hasil pengujian proksimat dan mikrobiologi, bakto agar penelitian ini dapat digunakan sebagai media pertumbuhan bakteri.Kata kunci: Gelidium sp., Agar, media dan bakteri
 
Publisher Universitas Nusa Bangsa
 
Contributor
 
Date 2019-12-22
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://ejournalunb.ac.id/index.php/JSN/article/view/234
10.31938/jsn.v9i2.234
 
Source Jurnal Sains Natural; Vol 9, No 2 (2019): Sains Natural; 71-79
2621-508X
2086-3446
10.31938/jsn.v9i2
 
Language eng
 
Relation http://ejournalunb.ac.id/index.php/JSN/article/view/234/pdf
 
Rights Copyright (c) 2019 Jurnal Sains Natural
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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