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EFEK ANTIMIKROBA DARI EKSTRAK BIJI DAN DAUN MIMBA (Azadirachta indica A. Juss.) TERHADAP PERTUMBUHAN Malassezia globosa Hastuti, Utami Sri
Jurnal Kedokteran Brawijaya Vol 23, No 2 (2007)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkb.2007.023.02.2

Abstract

Neem (Azadirachta indica A. Juss.) is a sort of a useful plant especially for health. Antimicrobial compounds in seed and leaf of neem especially are: azadirachtin, fenol, quinon, alkaloid, nimbin, nimbidin and gedunin. Malassezia globosa is a pathogenic yeast that cause dandruff on head skin.  This research is done on behalf to know: 1) the inhibition of neem seed extract to the growth of M. globosa in vitro;2) the difference of the effect of neem seed extract concentration to the growth inhibition of M. globosa in vitro; 3) the  inhibition of neem leaf extract to the growth of M.globosa; 4) the difference of the effect of leaf neem extract concentration to the growth inhibition of M. globosa in  vitro. Neem seed and neem leaf extract made in some sort of concentration, i.e: 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, and 100%. The growth inhibition of M. globosa was measured by  measuring the inhibition zone diameter of the yeastgrowth on Sabouroud’s Dextrosa Agar.
DAYA ANTIBAKTERI EKSTRAK ETANOL DAUN DAN KULIT BATANG SAWO KECIK (MANILKARA KAUKI L DUBARD)TERHADAP BAKTERI ESCHERICHIA COLI Suarsini, Endang; Hastuti, Utami Sri; Prayudhani, Maya Firdausi
Prosiding Seminar Biologi Vol 10, No 2 (2013): Seminar Nasional X Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

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Abstract

Potensi Sawo kecik (Manilkara kauki  L. Dubard) sebagai sumber obat alami untuk diare belum terbukti secara ilmiah.Sawo kecik mengandung flavonoid yakni senyawa yang bersifat sebagai antibakteri, sehingga sawo kecik diasumsikan dapat menghambat pertumbuhan bakteri penyebab diare Escherichia coli. Tujuan dari penelitian ini ialah: 1) untuk menganalisis pengaruh perbedaan konsentrasi ekstrak etanol daun dan kulit batang sawo kecik terhadap penghambatan pertumbuhan Escherichia coli secara in vitro, 2) untuk menentukan kombinasi ekstrak etanol daun dan kulit batang sawo kecik dengan variasi konsentrasi yang paling efektif dalam menghambat pertumbuhan  Escherichia coli    secara  in vitro. Daya antibakteri ekstrak etanol daun dan kulit batang sawo kecik dalam konsentrasi 0%, 5%, 15%, 25%, 35%, 45%,  55%, 65%, 75%, 85%, 95% dan 100% diuji terhadap bakteri Escherichia coli secara in vitro dengan metode difusi agar dengan cara Kirby Bauer Test. Antibiotik Levofloxacin  digunakan sebagai kontrol positif.  Data yang diperoleh dibandingkan dengan kontrol positif dan  dianalisis menggunakan analisis varian ganda. Hasil penelitian ini menunjukkan bahwa: 1) perbedaan konsentrasi ekstrak etanol daun dan kulit batang sawo kecik berpengaruh terhadap penghambatan pertumbuhan  Escherichia coli  secara in vitro, 2) ekstrak etanol kulit batang sawo kecik pada konsentrasi  55% merupakan kombinasi yang paling efektif dalam menghambat pertumbuhan  Escherichia coli  dengan rerata diameter zona hambat yang dihasilkan sebesar 12.3 mm (51% terhadap Levofloxacin). Kata kunci: Daya antibakteri, Metode difusi agar, Ekstrak etanol, Sawo kecik (Manilkara kauki  L  Dubard), Escherichia coli.
Identifikasi dan Uji Kemampuan Hidrolisis pada Bakteri Amilolitik dan Proteolitik yang Diisolasi dari Wadi, Makanan Khas Kalimantan Tengah Choirunnisa, Hesti Nur; Sari, Ria Yustika; Hastuti, Utami Sri; Witjoro, Agung Witjoro
bionature Vol 18, No 2 (2017): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.895 KB) | DOI: 10.35580/bionature.v18i2.6138

Abstract

Abstract. Wadi is a sort of traditional foods that made of fish from Dayak tribe in Central Kalimantan. Wadi is made by the addition of salt and lumu. People make wadi as a supply of side dishes during difficult seasons of fish and stock for farming, hunting, or collecting forest products. In wadi, there are several bacteria species that capable in degrading amylum and protein. The bacteria capability in amylum and protein degradation can be determined by calculating the hydrolysis index. The aims of this study are to: (1) identify the amylolytic bacteria and proteolytic bacteria species from wadi, (2) determine the amylum and protein hydrolysis index on each amylolytic bacteria and proteolytic bacteria species isolated from wadi, and (3) determine the amylolytic bacteria and proteolytic bacteria species that have the highest hydrolysis index. This research is descriptive explorative research. The research results showed that: (1) there were four isolates of amylolytic bacteria isolated from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Acinetobacter baumannii, and Micrococcus varians, and there were five species of isolated proteolytic bacteria from wadi, i.e: Enterobacter agglomerans, Pseudomonas fluorescens, Nitrococcus mobilis, Acinetobacter baumannii, and Micrococcus varians, (2) the amylum hydrolysis index of Enterobacter agglomerans is 3.77; on Pseudomonas fluorescens is 3.00; on Acinetobacter baumannii is 4.16; and on Micrococcus varians is 7.23. The protein hydrolysis index of Enterobacter agglomerans is 3.22; on Pseudomonas fluorescens is 2.25; on Nitrococcus mobilis is 1.67; on Acinetobacter baumannii is 3.42; and on Micrococcus varians is 3.45, (3) Micrococcus varians has the highest amylum, i.e:  7.23 and protein hydrolysis index is 3.45.Keywords: hydrolysis index, amylolytic bacteria, proteolytic bacteria, wadi.
PENGARUH BERBAGAI DOSIS CITRININ TERHADAP KERUSAKAN STRUKTUR HEPATOSIT MENCIT (Mus musculus) PADA TIGA ZONA LOBULUS HEPAR Hastuti, Utami Sri
Jurnal Kedokteran Brawijaya Vol 22, No 3 (2006)
Publisher : Fakultas Kedokteran Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1373.747 KB) | DOI: 10.21776/ub.jkb.2006.022.03.6

Abstract

Citrinin is a sort of mycotoxin which caused mycotoxicosis. Citrinin is produced by Penicillium citrinum mold that can contaminate sort of food especially damaged beans.  Citrinin is known as nephrotoxic as well as hepatotoxic mycotoxin and caused hepatocite structure damage. This research was done: 1) to know the effect of citrinin to hepatocite structure damage; 2) to know the effect of citrinin dose difference to the value of the hepatocyte structure damage; 3) to know the effect of citrinin to the value of hepatocyte structure damage on three zones of hepar lobulus. The samples of this research were male mice (Mus musculus) var. BALB-C  at the age of three months. The experiment group of  mice was orally administered with citrinin in three doses, i.e: dose-1: 1 mg/kg BW; dose-2: 1,75 mg/kg BW; dose-3: 2,5 mg/kg BW. Hepatocyte structure damage is observed on centrilobular zone, midzone, and perifer zone. The hepatocyte structure damage examination is done by histopathologycal andultra structural examination by electron microscope.
ANALISIS MIKROBIOLOGI MINUMAN TEH SEDUHAN BERBEDA MERK BERDASARKAN NILAI MPN COLIFORM DI KOTA MALANG Nisa, Ana Syarifatun; Hastuti, Utami Sri; Witjoro, Agung
Prosiding Seminar Biologi Vol 9, No 1 (2012): Seminar Nasional IX Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

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Abstract

ABSTRAK   Minuman teh seduhan memiliki beberapa kelebihan dalam menarik minat konsumen, diantaranya kemasan yang mudah dibawa dan selalu segar tetapi juga dapat mengalami kontaminasi oleh bakteri. Penelitian ini bertujuan untuk mengetahui 1) Nilai MPN coliform dan coliform fekal minuman teh seduhan yang dijual di tiga pusat perbelanjaan Kota Malang; 2) Kualitas mikrobiologi minuman teh seduhan yang dijual di tiga tempat pusat perbelanjaan Kota Malang. Jenis penelitian ini ialah penelitian deskriptif observasional. Penelitian dilaksanakan di Laboratorium Mikrobiologi Jurusan Biologi FMIPA UM pada bulan Maret-Mei 2012. Sampel yang digunakan adalah minuman teh seduhan rasa original merk A dan B yang dijual dari tiga pusat perbelanjaan Kota Malang. Pengambilan sampel dari tiap penjual diambil sebanyak tiga kali, dengan interval waktu dua minggu. Data penelitian hasil perhitungan nilai MPN coliform dan coliform fekal, dirujukkan pada nilai standar MPN coliform maksimum BPOM RI, Nomor HK.00.06.1.52.4011 tahun 2009. Hasil penelitian menunjukkan: 1) Nilai MPN coliform pada sampel minuman teh seduhan merk A dan B yang dijual di tiga tempat pusat perbelanjaan Kota Malang secara berutut-turut ialah >2400 sel/ml dan >2400 sel/mL; 2) Nilai MPN coliform fekal pada sampel minuman teh seduhan merk A dan B yang dijual di tiga tempat pusat perbelanjaan Kota Malang secara berturut-turut ialah >2400 sel/ml dan >2400 sel/mL. 3) Nilai MPN coliform dan coliform fekal minuman teh seduhan kedua merk melebihi standar yang telah ditetapkan oleh BPOM RI yaitu < 3 sel/mL. Ditinjau dari nilai MPN coliform dan nilai coliform fekal dapat disimpulkan bahwa kualitas mikrobiologi minuman teh seduhan merk A dan B dari tiga tempat pusat perbelanjaan Kota Malang kurang memenuhi syarat kelayakan konsumsi.   Kata kunci: minuman teh seduhan, nilai MPN coliform, nilai MPN coliform fekal.
ISOLASI DAN IDENTIFIKASI MIKOFLORA KAPANG KONTAMINAN PADA KUE PIA YANG DIJUAL DI KOTA MALANG Hastuti, Utami Sri; Dipu, Yulia Venicreata; Mariyanti, Mariyanti
Prosiding Seminar Biologi Vol 8, No 1 (2011): Seminar Nasional VIII Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

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Abstract

ABSTRAK Kue pia merupakan salah satu macam makanan yang cukup dikenal oleh masyarakat. Kue pia yang tidak langsung dikonsumsi, seringkali disimpan selama beberapa hari oleh para konsumen. Lama waktu penyimpanan dapat mempengaruhi kerusakan kue pia akibat aktivitas kapang kontaminan. Hal ini dapat mengakibatkan kue pia ditumbuhi oleh kapang, sehingga tidak layak dikonsumsi. Penelitian ini bertujuan untuk : 1) mengetahui spesies-spesies kapang kontaminan yang tumbuh pada kue pia; 2) mengetahui kualitas mikrobiologi kue pia yang disimpan selama 5 x 24 jam berdasarkan Angka Lempeng Total (ALT) koloni kapang. Sampel kue pia diperoleh dari toko kue di kota Malang. Sebelum diberi perlakuan sampel kue pia disimpan dalam botol selai steril selama 5 x 24 jam. Sampel kue pia sebanyak 10 gram dihaluskan dan dilarutkan dalam 90 ml larutan air pepton 0,1% sehingga diperoleh suspensi dengan tingkat pengenceran 10-1. Kemudian suspensi diencerkan lagi dalam larutan air pepton 0,1% secara bertahap sehingga diperoleh suspensi dengan tingkat pengenceran 10-2, 10-3, 10-4, 10-5, 10-6. Suspensi pada masing-masing tingkat pengenceran diinokulasikan pada medium Cazpek Agar (CA) sebanyak 0,1 ml dan diinkubasikan pada suhu 250C selama 7 x 24 jam. Perlakuan sampel dilakukan dalam 3 ulangan. Selanjutnya dilakukan penghitungan Angka Lempeng Total (ALT) koloni kapang pada kue pia yang disimpan selama 5 x 24 jam dan penentuan kualitas mikrobiologi kue pia berdasarkan ALT koloni kapang kemudian dirujukkan pada ketentuan dari DIRJEN POM ; selain itu dilakukan pula isolasi, deskripsi ciri-ciri morfologi dan mikroskopis, serta identifikasi terhadap tiap-tiap spesies kapang kontaminan yang tumbuh pada medium lempeng CA. Hasil penelitian ini menunjukkan bahwa : 1) terdapat 11 spesies kapang kontaminan dalam sampel kue pia, yang termasuk dalam 6 genus, yaitu : Penicillium, Aspergillus, Fusarium, Cladosporium, Trichoderma, Eurotium, dan ordo khusus Mycelia sterilia.; 2) ALT koloni kapang dalam sampel kue pia yang disimpan selama 5 x 24 jam ialah 1,7 x 105 cfu/gram sampel. Hal ini menunjukkan bahwa sampel kue pia yang disimpan selama 5 x 24 jam tidak layak dikonsumsi.   Kata kunci: Mikoflora, kapang kontaminan, kue pia.
DAYA ANTAGONISME TRICHODERMA SPP. TERHADAP BEBERAPA SPESIES KAPANG PATOGEN DARI RHIZOSFER TANAH PERTANIAN KEDELAI Najib, Ahmad; Hastuti, Utami Sri; Aisaroh, Siti
Prosiding Seminar Biologi Vol 10, No 2 (2013): Seminar Nasional X Pendidikan Biologi
Publisher : Prodi Pendidikan Biologi FKIP UNS

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Abstract

Pengendalian hayati kapang  patogen pada tanaman dapat dilakukan dengan memanfaatkan kapang antagonis. Beberapa spesies kapang yang bersifat antagonis telah ditemukan dalam rhizosfer tanah pertanian kedelai, yaitu: Trichoderma artroviride, T. viride,  dan  T. harzianum. Selain itu telah ditemukan juga beberapa spesies kapang patogen, yaitu:  Fusarium verticillioides, F. equiseti, F. avenaceum, Geotrichum candidum, Alternaria tenuis. Tujuan penelitian ini ialah : 1) menguji daya antagonisme Trichoderma spp. terhadap beberapa spesies kapang patogen tular tanah di rhizosfer tanah pertanian kedelai; 2) menentukan spesies kapang  Trichoderma  yang mempunyai daya antagonisme  tertinggi terhadap kapang patogen uji; 3) meneliti mekanisme antagonisme antara kapang Trichoderma  terhadap kapang patogen uji. Sampel tanah diambil dari tanah pertanian kedelai di Genteng, Banyuwangi. Penelitian dilakukan di Laboratorium Mikrobiologi Jurusan Biologi FMIPA Universitas Negeri Malang. Metode pengujian dilakukan dengan metode dual culture dengan menggunakan medium lempeng Czapek Agar (CA), kemudian diinkubasikan pada suhu 250-270C dalam waktu 4x24 jam, kemudian dilakukan perhitungan daya antagonisme. Analisis mekanisme antagonisme antara kapang  Trichodrma  terhadap kapang patogen dilakukan berdasarkan hasil pengamatan makroskopis dan mikroskopis.  Analisis data dengan ANAVA dan dilanjutkan dengan uji BNT 5%. Hasil penelitian ini membuktikan bahwa : 1) ada perbedaan daya antagonisme Trichoderma spp. terhadap kapang patogen Fusarium verticillioides, F.equeseti, F. avenaceum,  Alternaria tenuis,  dan tidak ada perbedaan daya antagonisme  Trichoderma  spp. terhadap kapang patogen  Geotrichum candidum;  2)  spesies kapang  Trichoderma  yang mempunyai daya antagonisme tertingggi terhadap beberapa spesies kapang patogen ialah  Trichoderma artroviride;  3)  mekanisme antagonsime antara Trichoderma spp. dengan cara mikoparasitisme, yaitu hifa Trichoderma membelit atau menempel pada hifa kapang patogen sehingga menyebabkan kerusakan struktur dari hifa dan penghambatan pertumbuhan kapang patogen. Kata Kunci : Daya Antagonisme, Trichoderma Spp., Kapang Patogen, Tanah Rhizosfer
Strategy to Increase Quality of Health Education in Boarding School Malang as Solution to Prevent Scabies Setyaningrum, Yahmi Ira; Suarsini, Endang; Hastuti, Utami Sri; Amin, M.
Proceeding of International Conference on Teacher Training and Education Vol 1, No 1 (2016): Proceeding of International Conference on Teacher Training and Education
Publisher : Sebelas Maret University

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Abstract

Scabies is itch human skin disease caused by the mite Sarcoptes scabiei var. Hominis. The prevalence ofscabies in boarding school was relative high. That condition must be solves, because is frequentlyassociated with considerable morbidity, difficulties in concentration can lead to poor performance inschool. Therefore, health education is necessary to increase knowledge student, introduce scabies, andmotivated student behavior healthy that prevent spread and control of scabies in boarding school. The aimof this research: 1) describe prevalence scabies in boarding school Malang Raya,2) describe the student knowledge about scabies, 3) describe health education was done in boardingschool. The type of study is survey epidemiologic scabies. Total population is 4233 students with asample of the study were 410 students. The sampling technique on this research was random samplingmethod. The data were collected using interviews, observation and instrument test. The result of thisresearch: 1) the prevalence scabies in boarding school Malang Raya was 37.32%,2) the student knowledge were low, with average 57.73±16.84. The score minimal is 0, and the scoremaximal is 100. 3) Health education in boarding school not variation, and monotone. There was rulesrelated personal hygiene in boarding school. Counseling to promote knowledge students was done bylecture method, answer and question method. Quality of health education must be increased by somestrategy. There was variation method, using media which interest attention student.
Wadi: A Traditional Food of Dayak Ethnic At Central Borneo As An Effort of Food Warranty Based on The Local Wisdom Dewi, Indah Sari; Hastuti, Utami Sri; Lestari, Umi; Suwono, Hadi
Proceeding International Conference on Global Resource Conservation Vol 6, No 1: Proceeding of 6th ICGRC 2015
Publisher : Proceeding International Conference on Global Resource Conservation

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Abstract

Wadi is a sort of the local wisdom of Dayak ethnic at Central Borneo as the effort of food warranty when fish could be found easily or when others  sources of protein, i.e.meat is difficult to be found. Wadi is a fermentation food made from fish or meat processed traditionally by mixing the fish or the meat with salt and “lumu” (fried rice without oil),  then preserved for several days until a special aroma and taste were formed,with salty and acid taste with strong aroma. The changes of the taste and aroma of the wadi is caused by fermentation process  formed during the preservation. The effort to create the wadi as a local wisdom is need to be continued.Keywords: food warranty; local wisdom; traditional food Wadi
Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah Rizky, Mirza Yanuar; Fitri, Rizka Diah; Hastuti, Utami Sri; Prabaningtyas, Sitoresmi
bionature Vol 18, No 2 (2017): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (492.629 KB) | DOI: 10.35580/bionature.v18i2.6137

Abstract

Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have  different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.