Claim Missing Document

Found 7 Documents

Profil Cemaran Bakteri Coliform pada Minuman Susu Segar yang Dijual Pedagang Kaki Lima di Daerah Istimewa Yogyakarta Amarantini, Charis; Budiarso, Tri Yahya; Suryanto, Regina
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 10, No 1 (2005): February 2005
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (195.539 KB) | DOI: 10.24002/biota.v10i1.2836


Coliform contamination emerges public health case particularly by pathogenic E.coli O157 which is characterized by hemorrhagic colitis with diarrhea. In order to study the profile of coliform bacteria contamination in fresh milk that was sold by the sidewalk trader in Yogyakarta province, in this research coliform detection was done by cultivate fresh milk samples on the medium of Chromocult Coliform Agar (CCA) and enrichment cultures on the medium of Vancomycin-Trypticase Soy Broth (mVTSB). Dark-blue colonies isolated on CCA plates were then evaluated for the ability to ferment D-sorbitol on EOH medium in order to suspect pathogenic E.coli O157 colonies. The results show that coliform contamination was 1.103 - 1.107 CFU/ml, although it was not detected on all of the samples. Profile of coliform contamination in fresh milk samples consisted of Citrobacter, Enterobacter, and Klebsiella (1,0.103  - 1,2.107 CFU/ml), Shigella, Salmonella, and Yersinia (1,0.103 - 2,1.106 CFU/ml), and E.coli (1,4.104 - 2,8.104 CFU/ml). Dark-blue isolates that were suspected as pathogenic E.coli do not ferment D-sorbitol on EOH medium. Based on this result, it was concluded that it was not associated with E.coli O157.
Detection and Identification of Microbial Contaminant in Bakery Products in Yogyakarta City, Indonesia Ferdian, Evelyn; Ariestanti, Catarina Aprilia; Budiarso, Tri Yahya
SCISCITATIO Vol 1 No 1 (2020): Volume 1, Number 1, January 2020
Publisher : Universitas Kristen Duta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21460/sciscitatio.2020.11.13


Bread has been chosen as an alternative food because of its availability. In Indonesia, consumptionof breads is increased due to the change of diet pattern into packed and ready-made meals. Therefore, it isimportant to raise the awareness of bakery products quality. The purpose of this study was to detect andidentify the microbial contaminant in bakery products in Yogyakarta City, Indonesia. Bacterial coloniesfrom expired bakery products were isolated into pure isolate then confirmed by API Staph and PolymeraseChain Reaction (PCR) method. The results showed there were five kinds of gram-positive bacteria. Isolatedbacteria identified by API were Bacillus cereus (52.8%), Bacillus subtilis (97.7%), Staphylococcus aureus (97.7%),Staphylococcus epidermidis (97,9%) and Staphylococcus saprophyticus (72,2% and 61,8%).
Isolation and Identification of Biofilm-Forming Staphylococcus Aureus in Commercial Cow Milk Products Yambise, Dominggas; Ariestanti, Catarina Aprilia; Budiarso, Tri Yahya
SCISCITATIO Vol 1 No 2 (2020): Volume 1, Number 2, July 2020
Publisher : Universitas Kristen Duta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21460/sciscitatio.2020.12.33


Food poisoning caused by the contamination from Staphylococcus aureus are frequently found in foodespecially in dairy products. Pasteurization process in milk production was not enough to kill S. aureus becauseit formed biofilm that could survive in high temperature. This research aimed to study the presence of biofilmforming S. aureus in samples from packed commercial milk products in Yogyakarta City, Indonesia. Twentyisolates from dairy products were grown in Brain Heart Infusion (BHI) broth then inoculated into Braid-ParkerAgar (BPA) medium to get the candidate of S. aureus isolates. These isolate candidates were selected usingMannitol Salt Agar (MSA) and Congo Red Agar (CRA) medium. Another selection was done by carbohydratefermentation analysis and confirmed using API STAPH. Confirmation analysis showed that eight isolateswere identified as S. aureus. Another two isolates were identified as S. xylosus and S. haemolyticus. Therefore,it indicated the presence of Staphylococcus aureus as contaminant in dairy products.
Isolasi dan Identifikasi Enterobacter sakazakii pada Susu Mentah dan Produk Susu Segar di Daerah Istimewa Yogyakarta Tri Yahya Budiarso; Hutri Catur Sad Winarni
Jurnal Sain Veteriner Vol 34, No 2 (2016): Desember
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.978 KB) | DOI: 10.22146/jsv.27565


Enterobacter sakazakii is an opportunistic pathogen that causes infections such as necrotizing enterocolitis, bacteremia, and meningitis which, in many cases, have been associated with the consumption of powdered infant formula. Raw milk has been considered to be a potential source of contamination. The aim ofthis study was to detect and identify the presence of E. sakazakii in raw milk from local farms and fresh dairy products sold by street vendors and cafés in the Special Region of Yogyakarta. A total of 80 milk samples were cultured in Enterobacterriaceae Enrichment Broth. The cell cultures were then enumerated on Tryptone Soya Agar and Chromocult Coliform Agar. For the isolation of suspect colonies, Chromogenic Druggan-Forsythe-Iversen (DFI) Agar was used. Presumptive colonies of E.sakazakii were characterized biochemically using API20E and molecularly through the amplification of the 16S rRNA gene using primer pairs 16_SUNI-L/Saka-2b and ESA-1/16_SUNI-R. Based on the α-glucosidase test of DFI Agar, only 9 isolates out of the 80 samples wereidentified as suspected E.sakazakii. Biochemical and molecular identification suggested that 5 isolates resulted positive for E.sakazakii, while the other 4 were Panthoea spp1.
DETEKSI BAKTERI ENTEROPATOGEN PADA PRODUK MAKANAN JAJANAN TAHU Tri Yahya Budiarso; Safriana Nata Wijaya; Catarina Aprilia Ariestanti
Prosiding ESEC Vol. 2 No. 1 (2021): Seminar Nasional (ESEC) 2021
Publisher : Prosiding ESEC

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (723.244 KB)


Tahu adalah salah satu makanan jajanan yang banyak digemari oleh sebagian besar masyarakat. Proses pengolahan, umumnya masih dilakukan secara tradisional dan kurang memperhatikan aspek kebersihan sehingga masih memungkinkan terkontaminasi bakteri patogen yang dapat mengganggu kesehatan.  Penelitian ini bertujuan untuk mendeteksi keberadaan bakteri enteropatogen pada jajanan tahu. Sebanyak 15 sampel dari 5 jenis jajanan tahu diperoleh dari pedagang kaki lima. Sampel ditumbuhkan pada medium CCA untuk mendapatkan bakteri terduga enteropatogen. Isolat terduga kemudian diseleksi melalui pengujian biokimia menggunakan uji indol, MR, VP, sitrat, TSIA, sorbitol dan laktosa. Isolat terduga enteropatogen kemudian dikonfirmasi menggunakan kit API 20 E.  Hasil pengujian dari 15 sampel tahu ditemukan bakteri enteropatogen yang teridentifikasi sebagai Pasteurella pneumotropica / Mannhelmia haemolytica, Aeromonas sp. Yersinia pestis, Y. enterocolitica, E. cloacae dan Grimontia hollisae dengan tingkat kontaminasi tertinggi didominasi oleh Pasteurella pneumotropica / Mannheimia haemolytica sebesar 60%.
Pemberdayaan Ekonomi Umat : “Pemanfaatan Lingkungan Disekitar Rumah Untuk Budidaya Bayam Brazil Di Era Pandemi” Tri Yahya Budiarso; Charis Amarantini; Guruh Prihatmo
Servirisma Vol. 2 No. 1 (2022): Servirisma : Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) Universitas Kristen Duta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1311.061 KB) | DOI: 10.21460/servirisma.2022.21.10


Brazilian spinach is a type of spinach that has not been widely consumed and cultivated by the Indonesian people even though it has excellent health benefits and is easy to cultivate. This Brazilian spinach cultivation training aims to empower the community during the pandemic by utilizing the land around the house or planting it in pots. The training participants were members of the GKI and GKJ churches from DIY and Central Java as well as some from Eastern Indonesia. Training participants are limited to 20 people with strict health protocols. The training materials are in the form of providing theory and direct practice in preparing seeds, media and planting as well as education about the benefits of brazil spinach for health. The results of this training were in the form of polybags containing spinach seeds that the participants had successfully harvested to take home and cultivate in their respective homes. Assistance for the Brazilian spinach cultivation process is carried out online through the WhatsApp group social media.
Antibacterial Test of Kedondong Hutan Leaf (Spondias pinnata) Against Salmonella typhi Febby Alvanda Rangga; Charis Amarantini; Tri Yahya Budiarso
Jurnal ILMU DASAR Vol 25 No 1 (2024)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jid.v25i1.34622


Kedondong hutan (Spondias pinnata) is a plant belonging to the Anacardiaceae family, plant that grows a lot in the Sulawesi area, one of which is in the Poso area, Central Sulawesi. The surrounding community uses this plant as a traditional food preparation which is often called the "Arogo Onco" by the community. Kedondong hutan contains active compounds that have the potential as antibacterial, namely flavonoids, saponins and tannins. The purpose of this study was to determine the potential of forest kedondong leaves in inhibiting the growth of Salmonella typhi bacteria. The extraction process was done the decoctation method using aquadest and while the antibacterial test was done using the diffusion method against three bacterial strains namely Salmonella typhi BPE 127.1 MC, BPE 122.4 CCA and NCTC 786. The results showed that the leaf extract of kedondong hutan (Spondias pinnata) contained flavonoids, saponins and tannins with the results of the analysis of total flavonoids 1514,9 mgQE/g, saponins 0.613% and tannins 8,94 mgTA/g. The results of the antibacterial test showed the greatest inhibitory power at a concentration of 100%. Salmonella typhi BPE 127.1 MC, BPE 122.4 CCA, NCTC 786, was the inhibition zone 17.67±0.58 mm, 15.67±0.58 mm and 20.33±0.58 mm were included in the category of strong inhibition zone.