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All Journal Jurnal Ilmu Kesehatan Duta Gama Klaten Jurnal al-Murabbi
Muhammad Nurhadi
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Religion Education Health Professions Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal Ilmu Kesehatan Duta Gama Klaten

 1 
GROWTH INCIDENCE OF CANDIDA ALBICANS BY ACTIVITIES LACTIC ACID BACTERIA FROM FERMENTATION MILK PRODUCT Yazid Ma'ruf Ridho; Muhammad Nurhadi; Muhammad Nur Khamid
STIKES DUTAGAMA KLATEN Vol 10 No 1 (2018): JURNAL ILMU KESEHATAN STIKES DUTA GAMA KLATEN
Publisher : STIKES DUTAGAMA KLATEN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5737/v10i1.9

Abstract

Fermented milk is milk that has been fermented by inoculation of starter culture of lactic acid-producing bacteria. BAL has a wide distribution and growing ability on various organic substrates and conditions such as acidic, alkaline, low temperature, high temperature, high salt, anaerobic conditions. In this study aims to determine the antifungal power of Candida albicans growth. Tests were conducted on samples taken from the Village Blanceran Karanganom Klaten. Candida albicans is a species of fungus that causes cutaneous and mucosal candidiasis. Until recently, treatment of candidiasis has depended on the use of oral or topical antibiotics. As an alternative therapy, some researchers recommend the use of probiotics, so the use of antibiotics can be reduced. The results show that there is no zone of resistance to Candida albicans this is because BAL still has nutrients to grow in the well and has not come out to inhibit the growth of Candida albicans. BAL can not directly shake and required isolation first.
TEST CONTENT FORMALDEHYDE AND BORAX IN MEATBALLS SAMPLES SOLD IN ENVIRONMENT UNIVERSITY CAMPUS MUHAMMADIYAH SURAKARTA Retno Setyaningsih; Muhammad Nurhadi; Dyah Susilowati
STIKES DUTAGAMA KLATEN Vol 9 No 2 (2017): JURNAL ILMU KESEHATAN STIKES DUTA GAMA KLATEN
Publisher : STIKES DUTAGAMA KLATEN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5737/v9i2.304

Abstract

Background: Borax and formaldehyde are prohibited from use in food, but it is still found in some products such as noodles and meatballs. Borax and formaldehyde content test can be done using a flame test methods and test methods color. Purpose: To find meatballs sold in Surakarta Muhammadiyah University campus environments containing borax and formaldehyde. Research Method: This study is a descriptive survey with cross sectional design and sampling technique used purposive sampling. The sample in this study amounted to 8 (eight) where each stall investigated two (2) pieces of meatballs. Result: Borax and formaldehyde content test on the sample meatballs sold in Surakarta Muhammadiyah University campus environment using a flame test methods and test methods showed color negative or undetectable samples contain borax and formaldehyde. Conclusion: All of the samples tested meatballs that do not contain harmful preservatives, namely borax and formaldehyde. Meatball samples so it meets the requirements in Permenkes No. 033 Year 2012 on Food Additives.
UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL 96% BUAH OKRA (Abelmoschus esculentus L.) TERHADAP BAKTERI Escherichia coli Ardiani Cahyaningrum; Mukhamad Nur Khamid; Muhammad Nurhadi
STIKES DUTAGAMA KLATEN Vol 10 No 2 (2018): JURNAL ILMU KESEHATAN STIKES DUTA GAMA KLATEN
Publisher : STIKES DUTAGAMA KLATEN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5737/v10i2.432

Abstract

disebabkan Virus, Bakteri, dan Parasit. Bakteri yang sering menyebabkan diare dengan presentasi yang banyak terjadi pada Escherichia coli. Aktivitas bakteri Escherichia coli dapat dihambat dengan antibakteri. Buah Okra (Abelmoschus esculentus L.) diduga dapat digunakan sebagai pengobatan alternatif karena mengandung flavonoid yang merupakan kelompok senyawa polifenol yang berfungsi sebagai antibakteri. Tujuan: Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri ekstrak etanol 96% Buah Okra (Abelmoschus esculentus L.) terhadap bakteri Escherichia coli. Metode Penelitian: Penelitian ini merupakan penelitian eksperimental menggunakan Posttest Only Control Group Design. Buah Okra diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%, kemudian diuapkan menggunakan rotary evaporator sehingga didapat ekstrak kental. Ekstrak yang diperoleh selanjutnya dilakukan skrining fitokimia dengan uji tabung. Uji aktivitas antibakteri menggunakan media Mueller Hinton dengan metode sumuran. Konsentrasi ekstrak yang digunakan yaitu 20%, 40%, 60%,80%, dan 100%. Kontrol positif menggunakan kloramfenikol sedangkan kontrol negatif menggunakan aquades. Hasil: Hasil penelitian menunjukan bahwa tidak ada zona hambat. Kesimpulan: Ekstrak Etanol 96% Buah Okra tidak memiliki aktivitas antibakteri terhadap Escherichia coli yang ditandai dengan tidak adanya zona hambat pada sekitar lubang sumuran. Hal ini disebabkan hilangnya senyawa antibakteri yang dibuktikan dengan skrining fitokimia menunjukan hasil negatif. Dikarenakan tidak adanya zona hambat pada sekitar lubang sumuran, maka tidak diketahui berapa kosentrasi hambat minimumnya
Co-Authors Ardiani Cahyaningrum Dyah Susilowati Muhammad Nur Khamid Mukhamad Nur Khamid Retno Setyaningsih Yazid Ma'ruf Ridho