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Nuryati Juli
Departemen Biologi Fak. MIPA Institut Teknologi Bandung, Bandung
Mathematics

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Isolasi Enterobacteriaceae Patogen dari Makanan Berbumbu dan Tidak Berbumbu Kunyit (Curcuma longa L.) Serta Uji Pengaruh Ekstrak Kunyit (Curcuma longa L.) Terhadap Pertumbuhan Bakteri Yang Diisolasi Ernin Hidayati; Nuryati Juli; Erly Marwani
Jurnal Matematika & Sains Vol 7, No 2 (2002)
Publisher : Institut Teknologi Bandung

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An isolation of pathogenic Enterobacteriaceae bacteria has been done on spiced foods with turmeric and without turmeric ingredients. Food samples were taken randomly from 8 traditional food vendors at a traditional market in north Bandung during three seasons for 6 months. Next step was extraction of turmeric rhizome with sequential extraction method using n-hexane, ethyl acetate and ethanol. Those extracs were applied onto 4 chosen bacterial isolates using Kirby Bauer method, cylinder/hole plate method, and dilution method. There were 8 bacterial isolates which always present in all season. Also there were 4 isolates only found in rainy season. Eight isolates among them were pathogens. Total frequency of bacteria in samples with turmeric ingredients was lower than that without turmeric ingredients. The effect of extracts on all tested bacteria (Escherchia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus aureus), showed that n-hexane extract could inhibit the growth of Escherchia coli, Klebsiella pneumoniae and Staphylococcus aureus at concentration of 50.000 ppm on solid medium. However in liquid medium, all tested bacteria were inhibited at the concentration of 1000 ppm.
Peningkatan Kandungan Protein Kulit Umbi Ubi Kayu Melalui Proses Fermentasi Nurhayani H. Muhiddin; Nuryati Juli; I Nyoman P. Aryantha
Jurnal Matematika & Sains Vol 6, No 1 (2001)
Publisher : Institut Teknologi Bandung

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The objective of this research was to increase the protein content of cassava peel caused by microbial growth and its fermentation process on it, and to determine the population and diversity of the microbes in “ragi tape” as inoculum. The method used in this process was solid substrate fermentation of cassava peel with ragi tape as inoculum. Prior to fermentation process, cassava peel as a substrate was treated with 1. fresh, 2. steaming, 3. additional of urea and rice brand and 4. additional of NPK and vitamine B1. The results showed that protein content in fermented fresh cassava peel increased from 3.41 % to 5.53 % after 8 days incubation with 3.09 g/kg inoculum, in fermented steamed cassava peel was 8.03 % after 5 days fermentation in fermented cassava peel with additional of urea and rice brand was 8.88 % after 4 days fermentation while 4.69 % in fermented cassava peel with additional of NPK and B1 vitamine after 5 days fermentation.
Co-Authors Erly Marwani Ernin Hidayati I Nyoman P. Aryantha Nurhayani H. Muhiddin