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Neni Oktiyani
Medical Laboratory Technology Poltekkes Kemenkes Banjarmasin Indonesia
Religion Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Lactic Acid Levels Yogurt Red Beans with Addition of Honey Trigona sp Ruri Widyati; Neni Oktiyani; Haitami Haitami
Tropical Health and Medical Research Vol. 1 No. 1 (2019): Tropical Health and Medical Research
Publisher : Baiman Bauntung Batuah Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (754.872 KB) | DOI: 10.35916/thmr.v1i1.4

Abstract

Red beans (Phaseolus vulgaris L.) are grains that are rich in nutrients and useful as a substitute for vegetable milk which can be processed into yogurt using Streptococcus thermophillus and Lactobacillus bulgaricus. Carbohydrates in red beans consist of a group of oligosaccharides that have little ability as an energy source for bacteria to produce lactic acid. Therefore, the making of red bean yogurt needs another source of sugar by adding Trigona sp. Honey. The purpose of this study was to determine the effect of adding Trigona sp honey by 0%, 1.9%, 3.8%, 5.7%, 7.6%, 9.5% to the total level of lactic acid in red bean yogurt incubated for 24 hours at 37oC. This type of research is an experiment with the Postest Only With Control Group Design research design using the alkalimetry titration method. The sampling technique used was purposive sampling technique, namely Trigona sp honey bee taken at Trigona sp bee farm in Tambangan, Tanah Laut. Indonesia. The results showed that there was an effect of adding Trigona sp honey to total lactic acid levels in red bean yogurt with the addition of Trigona sp honey 1.9% - 9.5% fulfilling the requirements of SNI 01.2981-2009. The highest average value of total lactic acid in red bean yogurt with the addition of Trigona sp honey 9.5% which is equal to 0.6672%. It is recommended for future researchers to use other types of carbohydrate sources and additives in the form of proteins. For the community, it is recommended to use alternative sources of other sugar and optimize the addition of Trigona sp. Honey.
Inhibition Strength of Rosella (Hibiscus sabdariffa L.) Boiled Water on Salmonella typhi in vitro Ayu Sutiany; Ratih Dewi Dwiyanti; Neni Oktiyani
Tropical Health and Medical Research Vol. 1 No. 2 (2019): Tropical Health and Medical Research
Publisher : Baiman Bauntung Batuah Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.573 KB) | DOI: 10.35916/thmr.v1i2.7

Abstract

Rosella (Hibiscus sabdariffa L.) is a plant that can use as herbal medicine. Roselle calyx contains active compounds flavonoids, saponins, and tannins. These compounds can use as an antibacterial against Salmonella typhi. This study aims to determine the Minimum Inhibitory Concentration and Minimum Bactericidal Concentration and the effect of rosella cooking water concentration on Salmonella typhi in vitro. Experimental research with posttest only controls group design through dilution method. The results of the Minimum Inhibitory Concentration (MIC) study showed clarity at concentrations of 60%, 70%, 80%, 90%, and 100%. Minimum Bactericidal Concentration (MBC) results obtained the number of colonies at a concentration of 60% by one colony, at a level of 70%, 80%, 90%, and 100% showed no colony growth. Based on the results of the study concluded that there was an influence of rosella cooking water concentration on the growth of Salmonella typhi in vitro.
Co-Authors Ayu Sutiany Haitami Haitami Ratih Dewi Dwiyanti Ruri Widyati