Karakterisasi Mikrokapsul Sinbiotik Bakteri Asam Laktat Isolat PG7 yang Dienkapsulasi dengan Alginat, Susu Skim dan Inulin
DAFTAR PUSTAKA
Adrianto, A. 2011. Enkapsulasi Lactobacillus casei dengan Teknik Ekstrusi
Sebagai Starter untuk Pembuatan Dadih Susu Sapi. [Skripsi]. Institut
Pertanian Bogor.
Anal, A. K. and Singh, H. 2007. Recent Advances in Microencapsulation of
Probiotics for Industrial Applications and Targeted Delivery. Journal
Trends in Food Science & Technology. 18: 240–251.
Annan, N.T., Borza, A.D., Hansen, L.T., 2008. Encapsulation in Alginate–coated
Gelatin Microspheres Improves Survival of The Probiotic Bifidobacterium
adolescentis 15703T during Exposure to Simulated Gastrointestinal
Condition. Food Research International. 41: 184–193.
Ayama, H., Sumpavapol, P., Chanthachum, S. 2014. Effect of Encapsulation of
Selected Probiotic Cell on Survival in Simulated Gastrointestinal Tract
Condition. Journal of Science Technology. 36 (3): 291–299.
Azhar, F. 2013. Pengaruh Pemberian Probiotik dan Prebiotik Terhadap Performan
Juvenile Ikan Kerapu Bebek (Comilepte saltivelis). Buletin Veteriner
Udayana. 6: 1–9.
Buckle, K. A., Edwards, R. A., Fleet, G. H. dan Wootton, M. C. 1987. Ilmu
Pangan. UI Press. Jakarta.
Castilla, O. S., Calleros, C. L., Galindo, H. S. G., Ramirez, J. A. and Carter, E. J.
V. 2010. Textural Properties of Alginate–Pectin Beads and Survivability
of Entrapped Lactobacillus casei in Simulated Gastrointestinal Condition
and in Yoghurt. Food Research International. 43: 111–117.
Champagne, C. P. and Fustier, P. 2007. Microencapsulation for Delivery of
Bioactive Compounds into Foods. Current Opinion in Biotechnology.
18(2): 184–190.
Corona–Hernandez, R. I., ´Alvarez–Parrilla, E., Lizardi–Mendoza, J., Islas–
Rubio, A. R., Rosa, L. A. and Wall–Medrano, A. 2013. Structural Stability
and Viability of Microencapsulated Probiotic Bacteria. Comprehensive
Reviews in Food Science and Food Safety. 12(6): 614–628.
Crowe, J. H., Oliver, A. E. and Tablin, F. 2002. Is There A Single Biochemical
Adaptation to Anhydrobiosis. Integrative and Comparative Biology. 42:
497–503.
Cruz, P. M., Ibanez, A. L., Hermosillo, O. A. M. and Saad, H. C. R. 2012. Review
Article Use of Probiotics in Aquaculture. International Scholarly Research
Network Microbiology. 35: 1–13.
Universitas Sumatera Utara
25
Desmond, C., Ross, R. P., O'Callaghan, E., Fitzgerald, G. and Stanton, C. 2002.
Improved Survival of Lactobacillus paracasei NFBC 338 in Spray–Dried
Powders Containing Gum Acacia. Journal of Applied Microbiology. 93(6):
1003–1011.
[FAO] Food and Agriculture Organization. 2002. Guidelines for The Evaluation
of Probiotics in Food. London, United Kingdom.
Feucht, Aand Kwak, H. S. 2013. Microencapsulation of Lactic Acid Bacteria.
Korean Journal of Food Science and Technology.33(2): 229–238.
Fritzen–Freire, C.B., Prudêncio, E.S., Pinto, S.S., Muñoz I.B. and Amboni
R.D.M. C. 2013. Effect of Microencapsulation on Survival of
Bifidobacterium BB–12 Exposed to SimulatedGastrointestinal Conditions
and Heat Treatments. Food Science Technology. 50: 39–44.
Fuller, R. 1992. Probiotics: The Science Basis. Chapman and Hall. London.
Fu, N. and Chen, X. D. 2011. Towards A Maximal Cell Survival in Convective
Thermal Drying Processes. Food Research International. 44: 1127–1149.
Gatesoupe, F. J. 1999. The Use of Probiotic in Aquaculture. Review. Aquaculture.
180(2): 147–165.
Gibson, G. R. and Roberfroid, M. B. 1995. Dietary Modulation of The Human
Colonic Microbiota. Introducing The Concept of Prebiotics. Journal of
Nutrition. 125: 1401–1412.
Gourbeyre, P., Denery, S. and Bodinier, M. 2011. Probiotics, Prebiotics and
Synbiotics: Impact on The Gut System and Allergic Reactions. Journal of
Leukocyte Biology. 89(5): 685–695.
Harmayani, E., Ngatirah., Rahayu, E.S. and Utami, T. 2001. Ketahanan dan
Viabilitas Probiotik Bakteri Asam Laktat selama Proses Pembuatan Kultur
Kering dengan Metode Freeze dan Spray Drying. Jurnal Teknologi dan
Industri Pangan. 12: 126–132.
Hsio, H. C., Lian, W. C. and Chou, C. C. 2004. Effect of Packaging Conditions
and Temperature on Viability of Microencapsulated Bifidobacteria During
Storage. Journal of the Science of Food and Agriculture. 84(2): 134–139.
Kailasapathy, K. 2002. Microencapsulation of Probiotic Bacteria: Technology and
Potential Applications. Current Issues Interest of Microbiology. 3(2): 39–
48.
Khasani, I. 2007. Aplikasi Probiotik Menuju Sistem Budi Daya Perikanan
Berkelanjutan. Media Akuakultur. 2(2): 86–90.
Universitas Sumatera Utara
26
Krasaekoopt, W., Bhandari, B. and Deeth, H. 2003. Evaluation of Encapsulation
Techniques of Probiotics for Yoghurt. Review. International Dairy
Journal. 13: 3–13.
Kuar, N. and Gupta, A. K. 2002. Application of Inulin and Oligofructose. British
Journal of Nutrition. 1: 193–197.
Li, X. Y., Chen, X. G., Cha, D. S., Park, H. J. and Liu, C. S. 2009.
Microencapsulation of A Probiotic Bacteria with Alginate–Gelatin and Its
Properties. Journal of Microencapsulation. 26(4): 315–324.
Lian, W. C., Hsio, H. C. and Chou, C. C. 2003. Viability of Microencapsulated
Bifidobacteria in Simulated Gastric Juice and Bile Solution. International
Journal of Food Microbiology. 86: 293 – 301.
Maciel, G. M., Chaves, K. S., Grosso, C. R. F. and Gigante, M. L. 2014.
Microencapsulation of Lactobacillus acidophilus La–5 by Spray–Drying
Using Sweet Whey and Skim Milk as Encapsulating Materials. Journal of
Dairy Science. 97: 1991–1998.
Marteau, P., Minekus, M., Havenaar, R.and Huis In’t veld, J. H. J. 1997. Survival
of Lactic Acid Bacteria in A Dynamic Model of The Stomach and Small
Intestine: Validation and The Effects of Bile. Journal Dairy Science. 80:
1031–1037.
McNeely, W. H and Pettit, D. J. 1973. Alginat in Industrial Gum Polysaccharides
and Their Derivates. Academic Press. New York.
Mortazavian, A., Razavi, S. H., Ehsani, R. M. and Sohrabvandi, S. 2007.
Principles and Methods of Microencapsulation of Probiotic
Microorganisms. Iranian Journal of Biotechnology. 5(1): 1–18.
Nag, A. 2011. Development of A Microencapsulation Technique for Probiotic
Bacteria Lactobacillus casei 431 Using A Protein–Polysaccharide
Complex. [Thesis]. New Zealand: Massey University.
Nedovic, V., Kalusevic, A., Manojlovic, V., Levic S. and Bugarski, B. 2011. An
Overview of Encapsulation Technologies for Food Applications. Procedia
Food Science. 1: 1806–1815.
Nursyirwani, Asmara, W.,Wahyuni, A. E. T. H., dan Triyanto. 2011. Properti
Probiotik Isolat Bakteri Asam Laktat untuk Mengendalikan Pertumbuhan
Vibrio alginolyticus pada Ikan Kerapu Macan (Epinephelus fuscoguttatus).
Ilmu Kelautan. 16: 151–158.
Olsen, R. E., Myklebust, R., Kryvi, H., Mayhew, T. M. and Ringo, E. 2001.
Damaging Effect of Dietary Inulin on Intestinal Enterocytes in Artic
Charr. Aquatic Research. 32: 931–934.
Universitas Sumatera Utara
27
Pan, L. X., Fang, X. J., Yu, Z. 2013. Encapsulation in Alginate–Skim Milk
Microspheres Improves Viability of Lactobacillus bulgaricus in Simulated
Gastrointestinal Conditions. International Journal of Food Sciences and
Nutrition. 64(3): 380–384
Parker, R. B. 1974. Probiotics The Other Half of The Antibiotic Story. Animal
Nutrien Health. 29: 4–8.
Poshadri, A and Kuna, A. 2010. Microencapsulation Technology. Review.
Journal Of Research Angrau. 38(1): 86–102.
Refstie, S., Bakke–Mckellep, A. M., Penn, M. H., Sundby, A., Shearer, K. D. and
Krogdahl, A. 2006. Capacity for Digestive Hydrolysis and Amino Acid
Absorption in Atlantic Salmon (Salmosalar) Fed Diets with Soybeans
Meal or Inulin with or without Addition of Antibiotics. Aquaculture. 261:
392–406.
Rizqiati, H. 2006. Ketahanan dan Viabilitas Lactobacillus plantarum yang
Dienkapsulasi dengan Susu Skim dan Gum Arab Setelah Pengeringan dan
Penyimpanan. [Thesis]. Institut Pertanian Bogor.
Rodrigues, A. P., Hirsch, D., Figueiredo, H. C. P., Logato, P. V. R. and Moraes,
A. M. 2006. Production and Characterisation of Alginate Microparticle
Incorporating Aeromonas hydrophila Designed for Fish Oral Vaccination.
Process Biochemistry. 41: 638–643.
Rosas–Ledesma, P., Leon–Rubio, J. M., Alarcon, F. J., Morinigo, M. A.,
Balebona, M. C.
2012. Calcium Alginate Capsules for Oral
Administration of Fish Probiotic Bacteria: Assessment of Optimal
Conditions for Encapsulation. Aquaculture Research. 43: 106–116.
Setiawati, J. E., Tarsim, Adiputra, Y.T. dan Hudaidah, S. 2013. Pengaruh
Penambahan Probiotik pada Pakan dengan Dosis Berbeda Terhadap
Pertumbuhan, Kelulus hidupan, Efisiensi Pakan dan Retensi Protein Ikan
Patin (Pangasius hypophthialmus). Jurnal Rekayasa dan Teknologi
Budidaya Perairan. 1: 151–162.
Shah, N.P. 2000. Probiotic Bacteria: Selective Enumeration and Survival in Dairy
Foods. Journal of Dairy Science. 83: 894–907.
Sheu, T. Y. and Marshall, R. T. 1993. Microencapsulation of Lactobacilli in
Calcium Alginate Gels. Journal of Food Science.54: 557 – 561.
Sitinjak, T. P. 2015. Pengendalian Biofilm Edwardsiella tarda pada Permukaan
Sisik Ikan dan Plastik PVC dengan Senyawa Antimikroba yang Dihasilkan
oleh Bakteri Asam Laktat (BAL). [Skripsi]. Universitas Sumatera Utara.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P.,
Kailasapathy, K. 2000. Encapsulation of Probiotics Bacteria with Alginate
Universitas Sumatera Utara
28
Starch and Evaluation of Survival in Simulated Gastrointestinal Conditions
and in Yoghurt. International Journal of Food Microbiology. 62: 47–55.
Syahrurahman, A. 1994. Mikrobiologi Kedokteran. Penerbit Bina Rupa Aksara.
Jakarta.
Verschuere, L., Rombaut, G., Sorgeloos, P. and Verstraete, W. 2000. Probiotic
Bacteria as Biological Control Agents in Aquaculture. Microbiology and
Molecular Biology Reviews. 64: 655–671.
Vidhyalaksmi, R., Bhakyaraj, R and Subhasree, R. S. 2009. Encapsulation The
Future of Probiotic. Review. Advance in Biological Research. 3: 96–103.
Yousefian, M. and Amiri, M. S. 2009. A Review of The Use of Prebiotic in
Aquaculture for Fish and Shrimp. African Journal of Biotechology. 8(25):
313–7318.
Universitas Sumatera Utara
Adrianto, A. 2011. Enkapsulasi Lactobacillus casei dengan Teknik Ekstrusi
Sebagai Starter untuk Pembuatan Dadih Susu Sapi. [Skripsi]. Institut
Pertanian Bogor.
Anal, A. K. and Singh, H. 2007. Recent Advances in Microencapsulation of
Probiotics for Industrial Applications and Targeted Delivery. Journal
Trends in Food Science & Technology. 18: 240–251.
Annan, N.T., Borza, A.D., Hansen, L.T., 2008. Encapsulation in Alginate–coated
Gelatin Microspheres Improves Survival of The Probiotic Bifidobacterium
adolescentis 15703T during Exposure to Simulated Gastrointestinal
Condition. Food Research International. 41: 184–193.
Ayama, H., Sumpavapol, P., Chanthachum, S. 2014. Effect of Encapsulation of
Selected Probiotic Cell on Survival in Simulated Gastrointestinal Tract
Condition. Journal of Science Technology. 36 (3): 291–299.
Azhar, F. 2013. Pengaruh Pemberian Probiotik dan Prebiotik Terhadap Performan
Juvenile Ikan Kerapu Bebek (Comilepte saltivelis). Buletin Veteriner
Udayana. 6: 1–9.
Buckle, K. A., Edwards, R. A., Fleet, G. H. dan Wootton, M. C. 1987. Ilmu
Pangan. UI Press. Jakarta.
Castilla, O. S., Calleros, C. L., Galindo, H. S. G., Ramirez, J. A. and Carter, E. J.
V. 2010. Textural Properties of Alginate–Pectin Beads and Survivability
of Entrapped Lactobacillus casei in Simulated Gastrointestinal Condition
and in Yoghurt. Food Research International. 43: 111–117.
Champagne, C. P. and Fustier, P. 2007. Microencapsulation for Delivery of
Bioactive Compounds into Foods. Current Opinion in Biotechnology.
18(2): 184–190.
Corona–Hernandez, R. I., ´Alvarez–Parrilla, E., Lizardi–Mendoza, J., Islas–
Rubio, A. R., Rosa, L. A. and Wall–Medrano, A. 2013. Structural Stability
and Viability of Microencapsulated Probiotic Bacteria. Comprehensive
Reviews in Food Science and Food Safety. 12(6): 614–628.
Crowe, J. H., Oliver, A. E. and Tablin, F. 2002. Is There A Single Biochemical
Adaptation to Anhydrobiosis. Integrative and Comparative Biology. 42:
497–503.
Cruz, P. M., Ibanez, A. L., Hermosillo, O. A. M. and Saad, H. C. R. 2012. Review
Article Use of Probiotics in Aquaculture. International Scholarly Research
Network Microbiology. 35: 1–13.
Universitas Sumatera Utara
25
Desmond, C., Ross, R. P., O'Callaghan, E., Fitzgerald, G. and Stanton, C. 2002.
Improved Survival of Lactobacillus paracasei NFBC 338 in Spray–Dried
Powders Containing Gum Acacia. Journal of Applied Microbiology. 93(6):
1003–1011.
[FAO] Food and Agriculture Organization. 2002. Guidelines for The Evaluation
of Probiotics in Food. London, United Kingdom.
Feucht, Aand Kwak, H. S. 2013. Microencapsulation of Lactic Acid Bacteria.
Korean Journal of Food Science and Technology.33(2): 229–238.
Fritzen–Freire, C.B., Prudêncio, E.S., Pinto, S.S., Muñoz I.B. and Amboni
R.D.M. C. 2013. Effect of Microencapsulation on Survival of
Bifidobacterium BB–12 Exposed to SimulatedGastrointestinal Conditions
and Heat Treatments. Food Science Technology. 50: 39–44.
Fuller, R. 1992. Probiotics: The Science Basis. Chapman and Hall. London.
Fu, N. and Chen, X. D. 2011. Towards A Maximal Cell Survival in Convective
Thermal Drying Processes. Food Research International. 44: 1127–1149.
Gatesoupe, F. J. 1999. The Use of Probiotic in Aquaculture. Review. Aquaculture.
180(2): 147–165.
Gibson, G. R. and Roberfroid, M. B. 1995. Dietary Modulation of The Human
Colonic Microbiota. Introducing The Concept of Prebiotics. Journal of
Nutrition. 125: 1401–1412.
Gourbeyre, P., Denery, S. and Bodinier, M. 2011. Probiotics, Prebiotics and
Synbiotics: Impact on The Gut System and Allergic Reactions. Journal of
Leukocyte Biology. 89(5): 685–695.
Harmayani, E., Ngatirah., Rahayu, E.S. and Utami, T. 2001. Ketahanan dan
Viabilitas Probiotik Bakteri Asam Laktat selama Proses Pembuatan Kultur
Kering dengan Metode Freeze dan Spray Drying. Jurnal Teknologi dan
Industri Pangan. 12: 126–132.
Hsio, H. C., Lian, W. C. and Chou, C. C. 2004. Effect of Packaging Conditions
and Temperature on Viability of Microencapsulated Bifidobacteria During
Storage. Journal of the Science of Food and Agriculture. 84(2): 134–139.
Kailasapathy, K. 2002. Microencapsulation of Probiotic Bacteria: Technology and
Potential Applications. Current Issues Interest of Microbiology. 3(2): 39–
48.
Khasani, I. 2007. Aplikasi Probiotik Menuju Sistem Budi Daya Perikanan
Berkelanjutan. Media Akuakultur. 2(2): 86–90.
Universitas Sumatera Utara
26
Krasaekoopt, W., Bhandari, B. and Deeth, H. 2003. Evaluation of Encapsulation
Techniques of Probiotics for Yoghurt. Review. International Dairy
Journal. 13: 3–13.
Kuar, N. and Gupta, A. K. 2002. Application of Inulin and Oligofructose. British
Journal of Nutrition. 1: 193–197.
Li, X. Y., Chen, X. G., Cha, D. S., Park, H. J. and Liu, C. S. 2009.
Microencapsulation of A Probiotic Bacteria with Alginate–Gelatin and Its
Properties. Journal of Microencapsulation. 26(4): 315–324.
Lian, W. C., Hsio, H. C. and Chou, C. C. 2003. Viability of Microencapsulated
Bifidobacteria in Simulated Gastric Juice and Bile Solution. International
Journal of Food Microbiology. 86: 293 – 301.
Maciel, G. M., Chaves, K. S., Grosso, C. R. F. and Gigante, M. L. 2014.
Microencapsulation of Lactobacillus acidophilus La–5 by Spray–Drying
Using Sweet Whey and Skim Milk as Encapsulating Materials. Journal of
Dairy Science. 97: 1991–1998.
Marteau, P., Minekus, M., Havenaar, R.and Huis In’t veld, J. H. J. 1997. Survival
of Lactic Acid Bacteria in A Dynamic Model of The Stomach and Small
Intestine: Validation and The Effects of Bile. Journal Dairy Science. 80:
1031–1037.
McNeely, W. H and Pettit, D. J. 1973. Alginat in Industrial Gum Polysaccharides
and Their Derivates. Academic Press. New York.
Mortazavian, A., Razavi, S. H., Ehsani, R. M. and Sohrabvandi, S. 2007.
Principles and Methods of Microencapsulation of Probiotic
Microorganisms. Iranian Journal of Biotechnology. 5(1): 1–18.
Nag, A. 2011. Development of A Microencapsulation Technique for Probiotic
Bacteria Lactobacillus casei 431 Using A Protein–Polysaccharide
Complex. [Thesis]. New Zealand: Massey University.
Nedovic, V., Kalusevic, A., Manojlovic, V., Levic S. and Bugarski, B. 2011. An
Overview of Encapsulation Technologies for Food Applications. Procedia
Food Science. 1: 1806–1815.
Nursyirwani, Asmara, W.,Wahyuni, A. E. T. H., dan Triyanto. 2011. Properti
Probiotik Isolat Bakteri Asam Laktat untuk Mengendalikan Pertumbuhan
Vibrio alginolyticus pada Ikan Kerapu Macan (Epinephelus fuscoguttatus).
Ilmu Kelautan. 16: 151–158.
Olsen, R. E., Myklebust, R., Kryvi, H., Mayhew, T. M. and Ringo, E. 2001.
Damaging Effect of Dietary Inulin on Intestinal Enterocytes in Artic
Charr. Aquatic Research. 32: 931–934.
Universitas Sumatera Utara
27
Pan, L. X., Fang, X. J., Yu, Z. 2013. Encapsulation in Alginate–Skim Milk
Microspheres Improves Viability of Lactobacillus bulgaricus in Simulated
Gastrointestinal Conditions. International Journal of Food Sciences and
Nutrition. 64(3): 380–384
Parker, R. B. 1974. Probiotics The Other Half of The Antibiotic Story. Animal
Nutrien Health. 29: 4–8.
Poshadri, A and Kuna, A. 2010. Microencapsulation Technology. Review.
Journal Of Research Angrau. 38(1): 86–102.
Refstie, S., Bakke–Mckellep, A. M., Penn, M. H., Sundby, A., Shearer, K. D. and
Krogdahl, A. 2006. Capacity for Digestive Hydrolysis and Amino Acid
Absorption in Atlantic Salmon (Salmosalar) Fed Diets with Soybeans
Meal or Inulin with or without Addition of Antibiotics. Aquaculture. 261:
392–406.
Rizqiati, H. 2006. Ketahanan dan Viabilitas Lactobacillus plantarum yang
Dienkapsulasi dengan Susu Skim dan Gum Arab Setelah Pengeringan dan
Penyimpanan. [Thesis]. Institut Pertanian Bogor.
Rodrigues, A. P., Hirsch, D., Figueiredo, H. C. P., Logato, P. V. R. and Moraes,
A. M. 2006. Production and Characterisation of Alginate Microparticle
Incorporating Aeromonas hydrophila Designed for Fish Oral Vaccination.
Process Biochemistry. 41: 638–643.
Rosas–Ledesma, P., Leon–Rubio, J. M., Alarcon, F. J., Morinigo, M. A.,
Balebona, M. C.
2012. Calcium Alginate Capsules for Oral
Administration of Fish Probiotic Bacteria: Assessment of Optimal
Conditions for Encapsulation. Aquaculture Research. 43: 106–116.
Setiawati, J. E., Tarsim, Adiputra, Y.T. dan Hudaidah, S. 2013. Pengaruh
Penambahan Probiotik pada Pakan dengan Dosis Berbeda Terhadap
Pertumbuhan, Kelulus hidupan, Efisiensi Pakan dan Retensi Protein Ikan
Patin (Pangasius hypophthialmus). Jurnal Rekayasa dan Teknologi
Budidaya Perairan. 1: 151–162.
Shah, N.P. 2000. Probiotic Bacteria: Selective Enumeration and Survival in Dairy
Foods. Journal of Dairy Science. 83: 894–907.
Sheu, T. Y. and Marshall, R. T. 1993. Microencapsulation of Lactobacilli in
Calcium Alginate Gels. Journal of Food Science.54: 557 – 561.
Sitinjak, T. P. 2015. Pengendalian Biofilm Edwardsiella tarda pada Permukaan
Sisik Ikan dan Plastik PVC dengan Senyawa Antimikroba yang Dihasilkan
oleh Bakteri Asam Laktat (BAL). [Skripsi]. Universitas Sumatera Utara.
Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P.,
Kailasapathy, K. 2000. Encapsulation of Probiotics Bacteria with Alginate
Universitas Sumatera Utara
28
Starch and Evaluation of Survival in Simulated Gastrointestinal Conditions
and in Yoghurt. International Journal of Food Microbiology. 62: 47–55.
Syahrurahman, A. 1994. Mikrobiologi Kedokteran. Penerbit Bina Rupa Aksara.
Jakarta.
Verschuere, L., Rombaut, G., Sorgeloos, P. and Verstraete, W. 2000. Probiotic
Bacteria as Biological Control Agents in Aquaculture. Microbiology and
Molecular Biology Reviews. 64: 655–671.
Vidhyalaksmi, R., Bhakyaraj, R and Subhasree, R. S. 2009. Encapsulation The
Future of Probiotic. Review. Advance in Biological Research. 3: 96–103.
Yousefian, M. and Amiri, M. S. 2009. A Review of The Use of Prebiotic in
Aquaculture for Fish and Shrimp. African Journal of Biotechology. 8(25):
313–7318.
Universitas Sumatera Utara