Anthoni Agustien

Identification of Bacterial Hydrocarbonoclastic in Waste Tanks, Petapahan, Riau, Indonesia, using 16srRNA

This research was conducted to identify the bacterial hydrocarbonclastic in waste tanks, Petapahan, Riau, Indonesia. Bacteria hydrocarbonoclastic are bacteria that have traffic in degrade petroleum. Analysis of 16S rRNA used the primers pair 63 Forward and Reverse 1387 produced 1300 bp. Results of the analysis of the 16S rRNA sequence in bacterial isolates obtained that IMB09 09 was similar to Pseudomonas tollasii, IMB10 was similar to Bacillus cereusIMB 11 had similarities with Bacillus toyonensis strain BCT-7112, IMB 12 was Lysinobacillus fusiform strain NBRC 15717, IMB 15 was Pseudomonas stutzeri strain ATCC 17588 entirely did have the ability to degrade petroleum.

SELECTION OF MEDIUM FOR BIOPESTICIDES FERMENTATION PROCESS BY BACILLUS SUBTILIS AAF2 UAAC 20701

Selection of the optimum medium type for biopesticide fermentation process by endophytic bacteria Bacillus subtilis AAF2 UAAC 20701 has been done. The medium type used were: Tryptic Soy Broth (TSB) medium, Luria Bertani (LB), Glucose Soybean Flour medium, and modified corn immersion. Erlenmeyer flask containing the medium to be used in the fermentation process. Then it was incubated at 270C with agitation of 120 rpm. Next step, inoculum was inoculated as much as 10% (v/v) into Erlenmeyer containing the fermentation medium and incubated at 270C with 120 rpm agitation. The parameters measured were pH fluctuation, bacterial cell count, growth inhibition zone of test bacteria and fungal growth inhibition measured every 24 hours for 72 hours. The results showed that the best fermentation condition for producing the highest biopesticide activity using Bacillus subtilis AAF2 UAAC 2070 from four type of testing medium was found in Corn Immersion Medium. The inhibition zone towards Ralstonia solanacearum and Xanthomonas campestris wth inhibition towards Fusarium oxysporum was 64.3% while towards Schlerotium rolfsii was 67.1 % with 48 hours of incubation time and pH changes during fermentation range from 7.0 to 7.8.