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The research was conducted to investigate the oil and fatty acids contained in Tamarindus indica Linn (tamarind) seeds oil. Tamarind seeds oil was isolated by extraction and fractionation. The fatty acids content in oil were identified as fatty acid methyl ester. Fatty acid methyl ester was produced from trans-esterification reaction of tamarind seed oil with methanol and boron trifluoride catalyst (MeOH/BF3). Identification of fatty acid methyl ester was carried out by gas chromatograph mass spectrometry (GC-MS). The fatty acids in the Tamarindus indica seed oil are saturated and unsaturated fatty acids. The saturated fatty acids are octanoic (12.66%), decanoic (1.68%), dodecanoic (25.18%), tetradecanoic (5.17-7.83%), hexadecanoic (9.90-16.06%), octadecanoic (3.82-4.80%), eicosanoic (0.39-1.55%), docosanoic (1.00-2.01%), and tetracosanoic (1.92-4.54%) acids. The unsaturated fatty acids are 11-octadecenoic (19.93%), 11-eicosenoic (0.76-1.03%), 9,12-octadecadienoic (21.91-38.68%), and 9-octadecenoic (17.76%) acids. The physical and antibacterial properties of the seed oil are also reported.

This study was reported our work on the advanced screening of proteolytic bacteria from tauco Surabaya based on pathogenicity of the isolates and the selectivity of its proteases on milky fish (Chanos chanos) scales. Determination of pathogenicity was carried out through hemolytic test on blood agar medium. Formation of clear zones around the growing bacterial colonies indicate the pathogenic bacteria, whereas no clear zones around the bacterial colonies are formed in the results of non-pathogenic bacteria test. Protease which has selectivity to milky fish scales can hydrolyse peptide bonds in milk fish scales to produce soluble collagen that can be measured as dissolved protein. The results showed that the order of pathogenicity qualitatively from the lowest to the highest were the isolate of HTcUM7.1