Amylase is a hydrolase group enzyme used in many industrial areas which operate on high temperature. Amylase can be yielded from various organisms. The most common producer of Amylase is Bacterium. ...Bacterium can live in many extreme environment like hot temperature environment. One of the sources of hot water is Jailolo Bay in North Maluku, on that account it requires to conduct the isolation of thermophile amolytic bacteria from the hot water source of Jailolo Bay in North Maluku Moluccas North and test its amylase activity. Water sample used in this research was taken come from the hot water source with temperature of 75°C and 6,1 water pH. This research was done by isolating the bacteria, by packing 1 mL of the water sample into an add-on medium. Then 1 mL microbe culture was disseminated to a jelly medium and incubated for two days at the temperature of 40 °C, 50 °C and 60 °C. The resulting Bacterium colony was then processed qualitatively into the amolytic bacterium test in the jelly medium containing 1% sago extract with Iodium. Isolates yielding wide, transparent zone in each incubation temperature were identified. Identifying the bacteria was conducted with colony morphology test, biochemical test, and the coloration of Gram. The α-amylase enzyme activity test was relied on the amount of reduction sugar (maltose) which was produced by the extract hydrolysis with DNS method using maltose as standard. The result of the research shows that the source of hot water in Jailolo Bay, North Maluku has potency to yield thermophile amolytic bacteria. The amount of isolates bacteria obtained was 68 isolates from the temperatures of 40°C, 50°C and 60°C each resulting 36, 18 and 14 isolates bacteria. Three chosen bacterium isolates (big transparent zone) from each incubation temperature are isolates 51Y222 ( 40 °C), isolates 52B23 ( 50ºC) and 52YA ( 60ºC) which owns each transparent zone of 9,11 cm; 9,13 cm and 9,20 cm. The microscopic characterization result of Gram coloration indicates that those three isolates are included as the positive Gram bacteria and in form of bacillus. Based on the colony morphology observation macroscopically, microscopically and according to the biochemical test result, isolates 51Y222, 52B23 and 52YA represent bacterium of Bacillus sp. Amolytic enzyme activity of 51Y222, 52B23 and 52YA is each 157,75 mU / mL; 124,07 mU / mL and 1315,61 mU / mL
The discovery that human papillomavirus (HPV) infection is the primary cause of cervical cancer has opened up new avenues for prevention. Carrageenans are attractive candidates for developing ...potential HPV prevention due to their actions against a wide range of viruses, mainly through the blocking of the viral attachment stage. In addition, they are characterised by low production costs, abundant availability, biodegradability, biocompatibility, and non-toxicity. This review presents an overview of in vitro and in vivo studies of carrageenan antiviral properties, availability, and future liquid-sexual material. Based on the results of previous studies, both in vitro and in vivo carrageenan has the potential to be applied as a lubricant and feminine cleanser because it can reduce HPV infection, is non-toxic, and non-allergenic.
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L-asparaginase is an enzyme that can be used as an anticancer therapeutic agent. This study aimed to optimize fermentation time for production, optimization, and to test the toxicity of ...L-asparaginase from Vibrio alginolyticus (V. alginolyticus) bacterial symbiont of green algae Caulerpa lentillifera (C. lentillifera). The activity of L-asparaginase enzyme assay and the toxicity test were done by using the Nessler method and the Brine Shrimp Lethality Test (BSLT) method respectively. The results show L-asparaginase with 66 hours of fermentation time indicates the highest enzyme activity. L-asparaginase mentioned has an optimum enzyme activity of 17.99 U/mL for 30 minutes of incubation time at 37 °C, and pH 7.5. The BSLT results show LC50 value of 17.83 μg/mL indicating the enzyme is bio-toxic with high-level toxicity, which can continue for cytotoxicity tests on cancer cells.
Otkriće da je infekcija humanim papiloma virusom (HPV) primarni uzrok raka grlića maternice otvorilo je nove načine prevencije. Karagenani su potencijalni kandidati za prevenciju HPV-a zbog njihova ...djelovanja protiv širokog spektra virusa, uglavnom kroz blokiranje prianjanja virusa. Osim toga, karakteriziraju ih niski troškovi proizvodnje, velika dostupnost, biorazgradivost, biokompatibilnost i nisu toksični. Na temelju rezultata dosadašnjih studija, karagenan (in vitro i in vivo) ima potencijal za primjenu kao lubrikant i sredstvo za higijenu žena, jer može smanjiti mogućnost HPV infekcije te nije toksičan ni alergen.
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A Research isolation and identification of bacteria termofil amylase from hot springs Lejja South Sulawesi has been done. This study aims to characterize the morphological, biochemical, genus and ...species of bacteria producing the enzyme amylase. The method used in this study through the stages: 1) Skrening and isolation of bacteria by means of as much as 1.0 mL of sample dilution plated on Petri dishes containing agar medium, then incubated for 20-24 hours at 50 °C, colonies of bacteria growing and has a colony morphology different character each taken 1 ose then etched into the amylolytic selective medium then incubated for 20-24 hours at 40oC and 50oC. Colonies that grew on selective media is scratched quadrant amylolytic to obtain pure isolates. Pure bacterial isolates taken 1 ose then grown in selective medium for 48 h at 50° C, bacterial isolates were grown spilled iodine solution (2% I2 and 0.2% KI) when there is a clearing zone around the colony indicated as the enzyme-producing bacterial isolates termofil amylase; 2) termofil characterization of bacterial isolates in microscopy with Gram stain; 3) isolates selected biochemical tests performed according to the method Bergey's Manual and Systematic of Bacteriology. Results of screening and isolation of 10 bacterial isolates obtained amylase through iodine test, selected 2 isolates, 1 isolate from water samples RSAII-1B and 1 isolates from water samples mixed sediment RSSII-4B, which has a diameter of clearing zone of 5.6 cm respectively and 5.15 cm; out such characterization results of gram stain microscopy showed that the 2 isolates including gram + and shaped bacillus, the colony morphology as observed macroscopically, microscopy and biochemical test results obtained RSAII isolates and isolates RSSII-1B-4B is a Bacillus sp.
Mattirodeceng is a village located in Pinrang Regency, which has considerable natural resource potential in coconut production. But the utilization of coconut plants, especially the water of coconut, ...is still low. Coconut water only used for consumption purposes at certain times. The purpose of this activity is to provide training on the benefits and ways of processing coconut water into soy sauce for PKK groups in the Mattirodeceng village. The method used in this activity consisted of the pre-activity stage, which included a survey of the location and trial making of soy sauce made from coconut water. The implementation of activities carried out by counseling methods and training on the benefits and ways of processing coconut water into soy sauce. The result of the application of this activity was an increase in participants' knowledge about coconut water, namely its nutritional content, and its processed products in the form of soy sauce. The Organoleptic test showed the level of panelists' preference for taste, flavour, texture, and color showed good results, where all panelists liked the coconut water soy sauce products
Keywords: Coconut water, soy sauce, organoleptic Mattirodeceng Village.
ABSTRAK
Mattirodeceng merupakan salah satu desa yang terletak di Kabupaten Pinrang yang memiliki potensi sumber daya alam yang cukup besar dalam produksi kelapa. Namun pemanfaatan tanaman kelapa, terutama air kelapa masih rendah. Air kelapa hanya digunakan untuk keperluan konsumsi pada saat-saat tertentu. Tujuan dari kegiatan ini yaitu untuk memberikan pelatihan manfaat dan cara pengolahan air kelapa menjadi kecap kepada kelompok PKK di desa mattirodeceng. Metode yang digunakan dalam kegiatan ini terdiri dari tahap pra kegiatan yang meliputi survei lokasi dan uji coba pembuatan kecap air kelapa. Tahap pelaksanaan kegiatan dengan metode penyuluhan dan pelatihan tentang manfaat serta cara pengolahan air kelapa menjadi kecap. Hasil dari pelaksanaan kegiatan ini adalah meningkatnya pengetahuan peserta tentang air kelapa, yaitu kandungan gizinya, dan produk olahannya berupa kecap. Hasil uji organoleptik menunjukkan tingkat kesukaan panelis terhadap rasa, aroma, tekstur dan warna menunjukkan hasil yang baik, dimana seluruh panelis menyukai produk kecap air kelapa.
Kata kunci: Air kelapa, kecap, organoleptik, Desa Mattirodeceng.
An analysis of the nutrition content of Spirulina sp is reported. The main objective of this study is to evaluate the nutritional value of Spirulina sp that produced by the large culture at ambient ...temperature. The analysis method was used high-performance liquid chromatography, gas chromatography, spectrophotometers UV-Vis and inductively Coupled Plasma-OES. The analysis has found vitamins, minerals, amino acids, pigments, and essential fatty acids. It is concluded that Spirulina sp which is produced by large-scale culture is a good source of nutrition and potent an alternative superfood.
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