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All Journal Folia Medica Indonesiana Jurnal Penamas Adi Buana Journal Pharmasci (Journal of Pharmacy and Science) Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa
susie Amilah
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Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Other

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PEMANFAATAN DAN OPTIMASI TAKARAN BUAH BOGEM (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN NATA L. Sugiarti; Susie Amilah
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 6 No 02 (2013)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.vol6.no02.a523

Abstract

This study aims to eksplore utilization and optimal dose of fruit punch as raw materials for nata production. This work was conducted using completely randomized design consisting of 5 treatments (333, 250, 200, 170 dan 140 g/l) with 4 replication. Each of dose fruit punch added on basal medium consisting of 100 g/l gula, 5 g/l urea and 10% starter culture of A.xylinum. Results showed dose of fruit punch have significant (P<0.05) effect on yield, firmness, carbon and nitrogen consumption and sensory characteristic. Highest yield (42,14&plusmn;0,20 g/l), firmnesss (4,24&plusmn;0.16 g/l), carbon (2,01&plusmn;0,17%) and nitrogen (0,33&plusmn;0,12%) consumption have obtained from fruit punch 333 g / l In the medium dose of fruit punch in 333 g / l (2.01 &plusmn; 0.17%). Most prefered color of nata (3,75&plusmn;0,06) was obtained from 333 g/l, neverless most prefered both of taste (3,63&plusmn;0,04) and aroma (3,37&plusmn;0,02) were obtained from 140 g/l fruit punch. This study take conclusion that fruit punch can utilize as raw material for nata with optimum dose 333 g/l. Keywords: Sonneratia caseolaris, nata, carbon and nitrogen consumption, production, firmness, organoleptic.
EFEKTIVITAS EKSTRAK DAUN MENGKUDU (Morinda citrifolia L.) DAN DAUN SIRIH MERAH (Piper crocatum Ruiz & Pav) TERHADAP ZONA HAMBAT PERTUMBUHAN Staphylococcus aureus F.E Afiff; Susie Amilah
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 10 No 01 (2017)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.vol10.no1.a635

Abstract

Has conducted research on the effectiveness of various concentrations of noni leaf extract (Morinda citrifolia L.) And red betel leaf (Piper crocatum Ruiz & Pav) the growth inhibition zone of staphylococcus aureus. Inhibition test using paper disc diffusion method. Paper discs soaked in noni leaf extract and red betel leaf for 30 minutes and placed on media that has been spread bacteria staphylococcus aureus and then incubated for 24 hours. The results showed that noni leaf extract and red betel leaves with a concentration of 40%, 60% and 80% affecting large growth inhibition zone of Staphylococcus aureus.
PENGARUH LAMA PENYIMPANAN INFUSED WATER LEMON (Citrus limon) dan MENTIMUN (Cucumissativus L) TERHADAP PERTUMBUHAN BAKTERI M. I. Chandra; Susie Amilah
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 10 No 02 (2017)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.vol10.no2.a1033

Abstract

This study aims to determine the effect of long storage of infused water lemon (Citrus limon) and cucumber (Cucumissativus L) on bacterial growth. Infused water will be stored for 0 hours, 12 hours, 24 hours, 36 hours, and 48 hours at room temperature. This research uses experimental method. The sample used in this research is infused water lemon and infused water cucumber. The research was conducted in Bacteriology laboratory of Surabaya Health Analyst Department in January 2017 - March 2017. Data analysis was done by observing bacterial colony using total plate number by comparing the two sample treatments. Then proceed with statistical test Independent sample t-test about colony calculation results on infused water lemon and infused water cucumber. The final results show that there is an increase in the number of bacteria in the infused water lemon and infused water cucumber every hour. This increase in the number of bacteria can occur due to improper infusion of water storage, and several factors affecting infused water damage. Keywords : Infused water lemon, infused water cucumber, storage duration, bacterial growth, Total Plate Number.
PELATIHAN PEMBUATAN SABUN PADAT SPIRULINA UNTUK SISWA SMA/SMK DI SURABAYA DAN SIDOARJO Diah Karunia Binawati; Sukarjati; susie Amilah
Jurnal Penamas Adi Buana Vol 4 No 2 (2021): Jurnal Penamas Adi Buana
Publisher : LPPM Universitas PGRI Adi Buana Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/penamas.vol4.no2.a2701

Abstract

Abstrak Spirulina adalah sianobakterium multiseluler, walaupun mirip dengan bakteri tetapi Spirulina mempunyai mekanisme fotosintesis yang mirip dengan yang ditemukan pada tanaman. Spirulina merupakan mikroalga sel tunggal yang hidup di air dan berkembang biak dengan cara membelah diri ini dikenal sebagai sumber nutrisi nabati terlengkap yang kaya akan asam amino esensial, vitamin, mineral dan karotenoid (Sitorus, 2015). Kandungan nutrisi Spirulina yang lengkap mengakibatkan Spirulina semakin banyak digunakan untuk kebutuhan manusia baik dalam bidang pangan maupun kecantikan. Pelatihan pembuatan sabun padat transparan Spirulina bertujuan untuk memberikan pengetahuan dan ketrampilan kepada siswa SMA/SMK di Surabaya dan Sidoarjo tentang pengaplikasian ilmu dan teknologi dalam menghasilkan sabun padat transparan untuk membersihkan dan menyehatkan kulit wajah. Bahan yang digunakan adalah Chip soap 450 g, Lexaine C 0,06 g, Carbowax liquid 0,03 g, Propilen glikol 0,03 g, Fixolite 12 g, Spirulina 9 g, Alkohol 96 % 30 ml, parfum. Hasil pelatihan ini memberikan informasi tentang penggunaan Spirulina untuk pembuatan sabun padat transparan dan mempraktekkan secara langsung pembuatan sabun padat transparan, sehingga diharapkan dapat menumbuhkan jiwa entrepreneur siswa. Kata kunci: sabun padat transparan, kulit wajah, Spirulina Abstract Spirulina is a multicellular cyanobacterium, although similar to bacteria, but Spirulina has a photosynthesis mechanism that is similar to those of plants. Spirulina is a single cell microalga that lives in the water and reproduce by dividing itself. Spirulina is known as the most complete source of vegetable nutrition because it’s rich of essential amino acid, vitamin, mineral, and carotenoids (Sitorus, 2015). The complete nutrition in Spirulina makes it more widely known and used to fulfill the human needs, both in the fields of food and beauty. The training of making Spirulina transparent solid soap aims to provide knowledge and skills to students of high school and vocational school in Surabaya and Sidoarjo regarding the application of science and technology in producing transparent solid soap to cleanse and nourish the facial skin. The ingredients used are Chip soap 450 g, Lexaine C 0,06 g, Carbowax liquid 0,03 g, Propilen glikol 0,03 g, Fixolite 12 g, Spirulina 9 g, Alcohol 96% 30 ml, and Perfume. The purpose of this study is to give information and direct practice about the use of Spirulina to make transparent solid soap, so this training is expected to grow the entrepreneurial sense of the students. Keywords: transparent solid soap, facial skin, Spirulina
Co-Authors A. Kesumawardhani Airin Aisyah Ajiningrum, Purity Sabila Binawati, Diah Karunia C. Sudarwati Diah Karunia Binawati F.E Afiff Imro'atu Warda Indarti Indarti L. Sugiarti Lailatul Chusniyah M. I. Chandra S.Z Nisak sukarjati Sukarjati Sukarjati Tri Novita Sari