Judul: Bacteria identification and chemical composition of fermented kissing gourami fish roes (Helostoma temminckii C.V)
Abstrak: This research aimed to identify bacteria found in fermented kissing gourami fish roes. Furthermore, chemical composition of fermented product was reported. The parameters analyzed were metal content and proximate of fresh fish roes. Analyzed parameter of fermented product included proximate, Cl content, pH, amino acid, free amino acid, fatty acid and minerals (Mg, Ca, K, Na) contents. The results described 5 (five) different colony of bacteria grew dominantly. Those colonies were isolated using tryptic soy agar (TSA) media and determined using BBL Crystal method. The bacteria were identified as Bacillus megaterium, Leifsonia aquatic (Corynebacterium aquaticum), Corynebacterium propinquum, Lysinibacillus sphaericus (Bacillus sphaericus). The chemical analysis of fresh fish roes showed it contained Hg<0,001 mg/Kg, Pb<0,01 mg/Kg, Cd<0,01 mg/Kg. The moisture, protein, fat and ash content were 43,82±0,01%, 12,64±0,47%, 21,73±2,19%, 0,99±0,04% respectively. Based on the results it was concluded that fish roes was in a good condition and safe to be consumed. The chemical composition of the fermented product were 39,26±0,47%, 11,84±1,92%, 15,14±1,92%, 12,45±0,38% for moisture, protein, fat and ash respectively. Minerals contents were 0,08%, 0,06%, 0,15%, 4,76% for K, Ca, Mg, Na respectively. Cl content was 10,25 % and pH of 5,26. The higher amino acid content of fermented fish roes protein was glutamic acid (2,02% of total amino acid) and the limiting amino acids were threonine and leucine. In addition it also contained free amino acid. Fatty acid composition of fermented showed that palmitoleic acid was higher than the others.
Keyword: 

Judul: Characterization of lactic acid bacteria from fermented fish product (Bekasam)
Abstrak: Bekasam is an Indonesian fermented fish product that has sour taste and mostly contain lactic acid bacteria (LAB). This study aimed to obtain and characterize LAB isolates from bekasam and to study their potency in inhibiting the growth of pathogenic bacteria, i.e. Escherichia coli, Salmonella typhimurium ATCC 14028, Bacillus cereus, Staphylococcus aureus, and Listeria monocytogenes. LAB were isolated from bekasam using MRSA media supplemented with CaCO3 0.5%. Incubation was done at 37°C for 48 hours. The pure cultures were verified as LAB based on morphological and biochemical characteristics. LAB were obtained, then they were selected for their antimicrobial activity and further the determination of their antimicrobial compounds. Identification for the selected isolates was based on 16S rDNA sequences, followed by production of organic acids. From eight bekasam samples, total of LAB was 1.4 x108-9.0x108 CFU/g. Seventy four isolates were successfully isolated. It was found that 62 isolates (84%) belonged to LAB. Twenty three isolates could inhibit the growth of the five pathogenic bacteria in vitro. The highest inhibition zone was on S. aureus. However, neutralized supernatant of the LAB culture did not inhibit the growth of the pathogenic bacteria. While, cell free supernatant at pH 5 and 6 from 11 isolates did inhibit the growth of the pathogenic bacteria. BI(3), BP(3), BP(20) and SK(5) isolates growed in MRSB medium in vitro, They produced H2O2 concentrations are much smaller than the production of organic acids. The highest of antimicrobial activity was SK(5) isolates. Pellet of protein precipated from fourth isolates showed inhibitory zone against pathogenic bacteria, this inhibition is thought to have come from the bacteriocin, but will need more detailed testing. BI (3), BP (3) and BP (20) isolates showed antimicrobial activity of precipitated protein against E. coli, L. monocytogenes, and S. typhimurium, respectively, with concentration of ammonium sulfate at 40%, 10% and 70-80%, respectively. While SK (5) isolates showed antimicrobial activity only against S. typhimurium with concentration of ammonium sulfat at 40%, 60% and 70%. Molecular identification based on 16S rDNA sequence revealed that BI(3), BP(3), and BP(20) isolates were Pediococcus pentosaceusi IE 3 with similarity of 98%, 97%, and 98%, respectively. While SK(5) isolates showed 93% similarity to Lactobacillus plantarum subsp. plantarum NC 8. Productivity of organic acids from BI(3) isolates was the best than the other three isolates. The dominant organic acid content of BP (3) and SK (5) isolates were lactic acid while the BI (3) and BP (20) isolates were acetic acid. Thus BI (3), BP (3), BP (20) and SK (5) showed antimicrobial activity which could be useful in food preservation.
Keyword: 

Judul: Pemanenan Energi Listrik dari Kincir Angin Vertikal
Abstrak: Usaha pemanenan energi angin di Indonesia masih sedikit. Sampai Tahun 2016 hanya 3.54 MW alat pemanenan energi angin yang sudah terpasang. Kendala utamanya ialah dibutuhkan investasi yang besar untuk membuatnya. Pembuatan kincir angin dengan ukuran yang lebih kecil dengan bahan yang dapat dibeli di pasar lokal menjadi solusi agar pembuatan kincir angin lebih ekonomis. Pembuatan kincir vertikal tipe Savonius dapat menjadi solusinya. Kincir vertikal Savonius dapat beroperasi pada kecepatan < 3 m/s dan ketinggian < 50 m. Kincir angin ini terdiri dari tiga sistem, yaitu generator, rotor kincir dan transmisi pulley-belt. Generator dibuat dari modifikasi motor AC dan magnet neodymium. Rotor kincir dibuat dari pipa PVC 4”, pipa alumunium ¾”, dan papan polikarbonat. Transmisi pulley-belt dibuat dari plastik dan karet. Kincir ini membutuhkan gaya minimal 3 N untuk dapat berputar atau torsi minimalnya 0.75 Nm. Kecepatan angin yang dibutuhkan untuk merotasikannya sebesar 1.9 m/s. Daya maksimal yang dapat dihasilkan ialah 5.76 watt berupa tegangan sebesar 36 volt dan arus 160 mA.
Keyword: energi terbarukan, generator, motor AC, sudu Savonius