FATTY ACID AND PHENOLIC COMPOUNDS OF MARINE DIATOM Chaetoceros muelleri AND ITS POTENCY AS BIOCONTROL AGENT AGAINST Vibrio sp.

• Main Author: Rachmayati, Rike
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/35862
• Institution: Institut Teknologi Bandung

Aquaculture as one of the fastest growing Indonesia’s marine fisheries industry to fulfill requirement of food sector recently facing serious problem due to vibriosis syndrome. This syndrome have been usually tackled by using antibiotics, but the use of these compounds has led to the development and spread of resistant pathogens. The objective of this study was looking for a new biocontrol agent to control vibriosis syndrome by using biocompound of the marine diatom, Chaetoceros muelleri. The study was conducted by following seven consecutive steps: (1) C. muelleri cultivation; (2) C. muelleri extraction using chloroform, hexane, and methanol; (3) esterification and transesterification of fatty acid; (4) GC – FID and GC – MS for fatty acids and phenolic analysis, respectively; (5) Vibrio sp. inhibition assay using diffusion agar method; and (6) bioluminescence intensity assay of Vibrio sp. using spectrophotometric method. Extraction using chloroform gave the highest number of fatty acid and phenolic compounds that covered all compounds obtained from other solvents, twenty fatty acid compounds and three phenolic compounds. C. muelleri fatty acid profile consisted of saturated fatty acids (capric acid, lauric acid, myristic acid, pentadecoic acid, palmitic acid, heptadecanoic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid), monounsaturated fatty acids (myristoleic acid, palmitoleic acid, oleic acid, elaidic acid, and cis-11-eicosenoic acid), and polyunsaturated fatty acids (linoleic acid, linolenic acid, and docosohexaenoic acid). Phenolic compounds extracted using chloroform consisted of trans-cinnamic acid, phenol,2,4-bis(1,1-dimethylethyl), and terpene group, phytol. C. muelleri fatty acid and phenolic extracted using chloroform also has the highest inhibition activity against Vibrio sp. with clear zone broad were 4 and 4.17 mm, respectively. The use of C.muelleri extract at all concentration resulted in a significantly lower bioluminescence intensity of Vibrio sp. (at a range of 7,563 ± 2,336 to 5,412 ± 1,586) compared to control treatment (19,110 ± 1,457) after 8 h incubation. It can be concluded that chloroform lipidic extract of C. muelleri has the highest inhibition activity and able to lowering bioluminescence intensity of Vibrio sp.