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All Journal Al-Kimia Chimica et Natura Acta Borneo Journal of Pharmacy
Idar Idar
Sekolah Tinggi Farmasi Bandung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Environmental Science Materials Science & Nanotechnology Medicine & Pharmacology

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Deteksi Bakteri Patogen Salmonella typhi pada Sayuran Mentah Menggunakan Metode nested Polymerase Chain Reaction Idar Idar; Shinta Kusumawardhani; Mia Tria Novianti
Al-Kimia Vol 6 No 2 (2018): December
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v6i2.6263

Abstract

Salmonella typhi (S. typhi) infection is a zoonotic infection and known as salmonellosis. In the human body, salmonellosis causes an increase in high body temperature or known as typhoid fever that cause high morbidity and mortality in developing countries, especially Indonesia. It was found that out of 22 million cases of typhoid fever, 200 thousand of them ended in death. S. typhi often contaminates food that was consumed raw or not perfectly cooked, for example meat, eggs, dairy products, fruits and vegetables. The conventional method for detecting these bacteria is culture method which time consuming and need BSL 2  facilities. PCR was one of DNA based detection method that could overcome the culture method weakness. In this study conducted detection of Salmonella bacteria in raw vegetables which are usually consumed as fresh by using nested PCR method. The detection procedures were sample preparation; bacterial DNA isolation; amplification by using two sets of primer, ST1-ST2 in first round PCR and ST3-ST4 in second round PCR; and the characterization by using agarose electrophoresis. The results indicated that two of nine raw vegetables, tomatos and cabbages have been contaminated with Salmonella. We conclude that nested PCR could detect Salmonella contamination in raw vegetables.
PERUBAHAN SIFAT FISIKOKIMIA TEPUNG SORGUM SETELAH HIDROLISIS PARSIAL DENGAN ENZIM α-AMILASE DARI Bacillus Sp. (TERMAMYL®) Muhammad Fadhlillah; Safri Ishmayana; Idar Idar; Soetijoso Soemitro; Toto Subroto
Chimica et Natura Acta Vol 4, No 1 (2016)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (379.479 KB) | DOI: 10.24198/cna.v4.n1.10444

Abstract

Salah satu upaya untuk memperbaiki sifat tepung adalah dengan menggunakan perlakuan enzimatik dengan enzim α-amilase. Sifat fisikokima tepung sorgum yang sudah dihidrolisis sebagian dapat mengalami perubahan. Penelitian kelompok kami sebelumnya menunjukkan bahwa α-amilase komersial (Termamyl®) memiliki kemampuan untuk mendegradasi tepung sorgum. Pada penelitian ini sifat tepung sorgum yang telah didegradasi ditentukan yaitu mencakup volume pengembangan, viskositas, dan kristalinitas. Hasil penelitian ini menunjukkan bahwa terjadi penurunan volume pengembangan sebesar 60% pada suhu 95°C, penurunan suhu pembentukan pasta dari 80-85°C menjadi 70-75°C, dan pengurangan refleksi kristalit yang menunjukan perubahan kristalinitas dari semikristalin menjadi amorf pada tepung sorgum terhidrolisis bila dibandingkan dengan tepung sorgum sebelum hidrolisis.
KUALITAS YOGHURT YANG DIBUAT DENGAN KULTUR DUA (Lactobacillus bulgaricus DAN Streptococcus thermophilus) DAN TIGA BAKTERI (Lactobacillus bulgaricus, Streptococcus thermophilus DAN Lactobacillus acidophilus) Saadah D. Rachman; Sadiah Djajasoepena; Dian S. Kamara; Idar Idar; Roni Sutrisna; Agus Safari; O. Suprijana; Safri Ishmayana
Chimica et Natura Acta Vol 3, No 2 (2015)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.243 KB) | DOI: 10.24198/cna.v3.n2.9192

Abstract

Yoghurt merupakan produk susu terfermentasi yang dibuat dengan menambahkan kultur bakteri asam laktat (BAL) ke dalam susu. Kultur BAL yang ditambahkan dapat berupa kultur bakteri tunggal ataupun campuran. Pada umumnya, kultur campuran yang biasa digunakan untuk membuat yoghurt adalah campuran antara Lactobacilus bulgaricus (Lb) dan Streptococcus thermophilus (St). Namun berdasarkan beberapa penelitian kedua bakteri ini tidak bertahan lama pada saluran pencernaan. Oleh karena itu pada penelitian ini dilakukan penambahan Lactobacillus acidophilus (La) untuk memperbaiki sifat probiotik dari produk yoghurt. Pada pembuatan kultur starter, kultur tunggal bakteri ditumbuhkan pada media susu skim 10%. Kemudian susu sapi hasil pasteurisasi diinokulasi dengan kultur starter dengan perbandingan kultur yang berbeda-beda yaitu 1:1, 1:4 dan 4:1 (Lb:St) untuk kultur dua bakteri serta 1:1:1, 1:4:1 dan 4:1:1 (Lb:St:La) untuk kultur tiga bakteri. Susu yang telah diinokulasi kemudian diinkubasi pada suhu 40°C selama 12 jam. Analisis terhadap produk yoghurt meliputi pengukuran pH, kadar laktosa, kadar asam laktat dan kadar protein. Hasil analisis menunjukkan bahwa penambahan L. acidophilus cenderung memberikan efek penghambatan pembentukan asam laktat, seperti ditunjukkan oleh pH yang lebih tinggi, kadar asam laktat yang lebih rendah serta kadar laktosa sisa yang lebih tinggi pada yoghurt yang menggunakan kultur tiga bakteri.
Characterization and Identification of Allergen Protein in Shrimp Before and After Heated with SDS-PAGE Method Emma Emawati; Idar Idar; Resta Ramadiyanti
Borneo Journal of Pharmacy Vol. 2 No. 2 (2019): Borneo Journal of Pharmacy
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjop.v2i2.901

Abstract

Food allergies are one of the most common allergies in Indonesian society. Generally, when children aged 5-6 years food allergies will disappear, except peanut allergies and allergies to seafood, such as fish, shellfish and crustaceans. This study aims to determine the pattern of separation of allergen proteins in shrimp using anion exchange column chromatography method and identify allergen proteins in shrimp using the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) method. Protein extraction from shrimp using Phosphate buffer saline (PBS) pH 7.2 and centrifuged at 10,000 rpm for 10 min at 4°C. Protein separation was carried out by anion-exchange column chromatography method, and the fraction obtained was measured at 280nm wavelength. The highest yield at absorbance was identified by using SDS-PAGE. Polyacrylamide gel electrophoresis was used to determine the protein profile and molecular weight of shrimp extract. Coloring of protein bands using silver staining. Data were analyzed descriptively based on the migration value of the sample protein bands compared to the marker protein band (Rf). The results of protein allergen profile analysis on shrimp using SDS-PAGE showed that the shrimp contained a protein band with a molecular weight of 37.77 kDa for cooked shrimp and 37.03 kDa for fresh shrimp.
Co-Authors Agus Safari Dian S. Kamara Emma Emawati Mia Tria Novianti Muhammad Fadhlillah O. Suprijana Resta Ramadiyanti Roni Sutrisna Saadah D. Rachman Sadiah Djajasoepena Safri Ishmayana Safri Ishmayana Shinta Kusumawardhani Soetijoso Soemitro Toto Subroto