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All Journal Prosiding Seminar Biologi BIOMA : Jurnal Biologi Makassar Jurnal Ilmu Alam dan Lingkungan Window of Health : Jurnal Kesehatan Journal Pharmasci (Journal of Pharmacy and Science)

Zaraswati Dwyana

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Author-ID : 257001

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Potensi Antibakteri Empat Species Lactobacillus dari Susu Fermentasi Terhadap Mikroba Patogen Zaraswati Dwyana
Jurnal Ilmu Alam dan Lingkungan Vol. 8 No. 2 (2017): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Salah satu kelompok bakteri asam laktat yang banyak ditemukan pada susu fermentasiadalah Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus spp danLactobacillus acidophilus. Dalam studi ini ketiga species digabungkan untukmengetahui efektifitasnya sebagai probiotik yang mampu menghasilkan senyawaantibakteri terhadap bakteri patogen. Uji antibakteri dilakuan dengan metode difusiagar pada medium Glukosa Nutrient Agar. Bkateri patogen yang diujikan adalahEscherichia coli, Staphylococcus aureus dan Candida albicans. Hasil uji antibakteriterhadap kombinasi kultur diketahui bahwa Lactobacillus bulgaricus denganLactobacillus casei, Lactobacillus bulgaricus dengan Lactobacillus sp, Lactobacillusacidophilus dengan Lactobacillus casei, Lactobacillus achidophilus denganLactobacillus sp, Lactobacillus achidophilus dengan Lactobacillus bulgaricus,Lactobacillus sp dengan Lactobacillus casei dari dapat menghambat pertumbuhanStaphylococccus aureus, Escherichia coli dan Candida albicans. Diameter zonahambatan yang terbesar adalah variasi Lactobacillus bulgaricus dengan Lactoabacillusspp terhadap Candida albicans sebesar 19,33 mm, variasi Lactobacillus acidophilusdengan Lactobacillus casei terhadap Staphylococcus aureus sebesar 19,83 mm,sedangkan variasi Lactobacillus lactis dengan Lactobacillus casei terhadap Escherichiacoli sebesar 29,49 mm.

Aktivitas Imunoglobin Mencit Jantan Pasca Pemberian Isolat Probiotik Dari Susu Kerbau Zaraswati Dwyana
Jurnal Ilmu Alam dan Lingkungan Vol. 8 No. 2 (2017): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Probiotik adalah suplemen makanan yang mengandung mikroorganisme hidup, dikonsumsi dengan tujuan memberi banyak manfaat untuk kesehatan manusia. Telah dilakukan penelitian efek bakteri probiotik yang berasal dari susu kerbau terhadap aktivitas imunoglobulin. Tujuan dari penelitian ini adalah untuk mengetahui efek bakteri probiotik yang sebagai imunomodulator, terhadap aktivitas imunoglobulin. Bakteri probiotik yang digunakan yaitu isolat susu kerbau, diberikan secara peroral sebanyak 1 ml/30gBB mencit selama sepuluh hari. Kemudian setiap hewan diimunisasi dengan antigen sel darah merah domba (SDMD) 2 % v/v secara intraperitoneal sebanyak 1 ml/30g BB mencit. Pengamatan aktivitas Imunoglobulin dilakukan pada hari kesebelas dengan menggunakan metode hemaglutinasi titer antibodi. Hasil penelitian adalah bakteri probiotik dari susu kerbau dapat meningkatkan aktivitas imunoglobulin lebih tinggi dari kelompok kontrol negatif (NaCMC 1%). Hasil terbaik peningkatan aktivitas Imunoglobulin adalah isolat bakteri probiotik susu kerbau dengan hasil yang sangat signifikan dibandingkan dengan control negatif (NaCMC 1%).

Aktivitas Antimikroba Ekstrak Dietil Eter Rimpang Lempuyang Wangi (Zingiber aromaticum Vahl.) Terhadap Bakteri Patogen Secara Klt-Bioautografi Zaraswati Dwyana
Jurnal Ilmu Alam dan Lingkungan Vol. 8 No. 1 (2017): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Antimicrobial Activity of Dietil Eter extract of Lempuyang Wangi Rimpang (Zingiber aromaticum Vahl.) to pathogen bacterial through TLC-Bioautography. Research has done by screening test using Streptococcus mutans, Vibrio sp, Pseudomonas aeruginosa, Bacillus subtilis, Staphylococcus epidermidis, Staphylococcus aureus, Salmonella typhi, Escherichia coli and Candida albicans by methanol extract, diethyl ether extract and nbuthanol extract which were use 1 mg/ml. Result which obtained exhibit diethyl ether extract inhibit the growth of Bacillus subtilis, Salmonella typhi, Staphylococcus epidermidis, and Vibrio sp. Antimicrobial potential assay of diethyl ether extract of Zingiber aromaticum Vahl. has done by liquid dilution method to get the MIC value in concentration of 0,05 %, 0,1 %, 0,2 %, 0,4%, and 0,8 % which continued by smearing on solidified medium to get the MLC value. The result shown that MKC could not be determined due to turbidity of the test solution mean while the MLC of the extract as much as 0,2 % on Bacillus subtilis and Salmonella typhi and 0,4 % on Staphylococcus epidermidis and Vibrio sp. TLC-bioautography test has done to get the compound which had antimicrobial activity. The best result was obtained from separation through TLCbioautography by means of eluent n-hexan : ethyl acetate (8 : 2). TLC-bioautography test result shown that the spot in Rf 0,07 has antimicrobial activity on Staphylococcus epidermidis, Rf 0,2 has antimicrobial activity on Vibrio sp., Rf 0,07, 0,45, 0,56 and 0,69 has antimicrobial activity on Bacillus subtilis, and Rf 0,2 has antimicrobial activity on Salmonella typhi. Identification result of the chemical component shown that the active compound which given positif result on spot viewer were in Rf 0,07; 0,2; 0,45; 0,56; and 0,69.

Pengaruh Pemberian Probiotik Terenkapsulasi Pada Pakan Ayam Petelur Terhadap Kolesterol telur Ayam Zaraswati Dwyana; Ambeng Ambeng; Nur Haedar; Nurul Nasikha
Jurnal Ilmu Alam dan Lingkungan Vol. 10 No. 1 (2019): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

This study aims to determine the effect of probiotic administration encapsulated on the cholesterol content of egg laying eggs. Probiotics are given to laying hens (phase layer), once a day for 4 weeks orally. In this study a completely randomized design (CRD) was used with three treatments, namely, probiotic encapsulated lactic acid bacteria (BAL) (E1), commercial probiotics (E2), and without probiotics (E0) with 4 replications. The variables observed in this study were encapsulated probiotic viability, egg weight (g), egg index (%), and total egg cholesterol content (mg / g). The results showed that the viability of probiotic bacteria decreased by 3.34 cfu / g after 4 weeks of storage at 4OC. Average egg weight at E0; E1; and E2 are 62.63 g, 62.67 g, and 64.15 g. Average egg index at E0; E1; and E2 are 71.13%, 75.54%, and 77.2%. The average cholesterol content at E0; E1; and E2 is 3.75 mg / g, 3.25 mg / g and 3.25 mg / g. The administration of encapsulated probiotics did not affect the quality of egg weight but it affected the egg index and total cholesterol content of egg laying eggs.

Penambahan Spirulina Pada Poto Poto Untuk Meningkatkan Kualitas Produk Pangan di Kab. Sinjai Zaraswati Dwyana; Nur Haedar Nur Haedar; Moh. Ivan Azis; Rosana Agus; Muh. Ruslan Umar
Jurnal Ilmu Alam dan Lingkungan Vol. 10 No. 2 (2019): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

Spirulina is a marine phytoplankton that is a microalgae that has great potential in life, one of which is food, because the nutritional coverage contained in this marine phytoplankton includes proteins, carbohydrates, vitamins, minerals, essential fatty acids DHA and EPA so that it can be used as an alternative nutritious food. . The purpose of this activity is to training on inovative snack “Poto Poto Sinjai”, how to make Spirulina in Bongki Village, Sinjai Regency. The method used in this activity consisted of a location survey and the production of snack from Spirulina . The implementation phase of the activity using counseling methods and training on the benefits of Spirulina as nutritious food and making snack Spirulina. The results of the implementation of this activity were the increase in participants' knowledge about snack Spirulina, as a highly nutritious snack. The results of the knowledge improvement test show that there is a fairly good increase in knowledge of the snack Spirulina innovation products and the results of the organoleptic test show that preference for taste, aroma, texture and color shows good results.

Uji Sensitivitas Bakteri Probiotik Terhadap Vibrio harveyi Penyebab Vibriosis Secara In Vitro Zaraswati Dwyana; Murniati Murniati
Jurnal Ilmu Alam dan Lingkungan Vol. 11 No. 2 (2020): Jurnal Ilmu Alam dan Lingkungan
Publisher : Universitas Hasanuddin

The purpose of this study was to determine the sensitivity of probiotic bacteria Bacillus sp, Photobacterium sp and Lactobacillus sp and combination of them for inhibiting the growth of V. harveyi. Sensitivity is known by measuring the diameter of the barrier formed by probiotic bacteria against V. harveyi using agar diffusion method on the Mueller Hinton Agar (MHA) medium with an incubation period of 24 hours at 300C. A seven treatment of a combination of probiotic bacteria was used. The study was arranged in a Completely Randomized Design (CRD) in 3 replications. The observational data were analyzed by analysis of variance then continued with Duncan's Real Distance Test. The results showed that the treatment for the combination of Bacillus sp with Lactobacillus sp was the best for inhibiting the growth of V.harveyi causing vibriosis.

Co-Authors Abd. Rasyid Syamsuri Ambeng Ambeng Asadi Abdullah Azis, Moh. Ivan Fitri Amalia HASBIAH HASBIAH Ilmiah, Sitti Nur Muh. Ruslan Umar Munir, Nur Faidah Murniati Murniati NUR HAEDAR Nur Haedar Nur Haedar Nur Haedar Nur Wahyuni Munir Nurul Nasikha Rosana Agus

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