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Antibacterial Activity of Ethanol Extracts of the Zingiber zerumbet (L.) Smith Rhizome Against Salmonella sp. Rahayu, Imbang Dwi; Widodo, Wahyu; Prihartini, Indah; Winaya, Aris
INSIST Vol 4, No 1 (2019)
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ins.v4i1.191

The study aimed at investigating the antibacterial activity of ethanol extracts of the lempuyang Gajah (Zingiber zerumbet (L.) Smith) rhizome against S. enteridis ATCC 31194 and S. typhimurium ATCC 23564. An experimental method was employed for testing the antibacterial activity, with a completely randomized design (CRD) of factorial patterns. Factor I, ethanol concentrations which consisted of 45%; 70% and 95%, while factor II was the concentration of extracts, i.e 0%; 2.5%; 5%; 7.5% and 10%. The results showed that extraction with 45% and 70% ethanol, Z. zerumbet contained alkaloids, tannins, terpenoids, and saponins; however, the-95%-ethanol did not result any saponins, but flavonoids instead. Meanwhile, the chromatogram patterns of all extracts showed zerumbone is a dominant compound. It was concluded that the Z. zerumbet (L.) Smith extracts with 95% ethanol solvent, and 10% concentration had the highest antibacterial properties against S. enteritidis.

APLIKASI BAHAN TAMBAHAN PANGAN (BTP) ALAMI DALAM PROSES PEMBUATAN PRODUK OLAHAN DAGING DI TINGKAT KELUARGA Dwi Rahayu, Imbang; ., Sutawi; Sri Hartatie, Endang
Jurnal Dedikasi Vol 13 (2016): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

APLIKASI BAHAN TAMBAHAN PANGAN (BTP) ALAMI DALAM PROSES PEMBUATAN PRODUK OLAHAN DAGING DI TINGKAT KELUARGAImbang Dwi Rahayu1, Sutawi2, Endang Sri Hartatie31,2,3Jurusan Peternakan Fakultas Pertanian dan Peternakan, Universitas Muhammadiyah MalangE-mail : 1) imbangdwirahayu@yahoo.com, 2)sutawi@umm.ac.id, 3)endang@umm.ac.idABSTRAKDaging merupakan pangan bergizi tinggi, menjadi media yang sangat baik bagi pertumbuhan mikroba. Bahan tambahan pangan pengawet sering ditambahkan dalam olahan daging, sehingga menghentikan, menghambat, menahan, memberikan perlindungan daging dari proses pembusukan. Namun yang ditambahkan adalah BTP sintetis, yang penggunaannya tidak terkontrol dosisnya, sehingga menimbulkan berbagai gangguan kesehatan. Ketahanan pribadi seseorang, yaitu fisik yang sehat, mental yang kuat, pikiran yang jernih dari setiap individu bangsa Indonesia merupakan modal dasar ketahanan nasional Negara Kesatuan Republik Indonesia. Ibu rumah tangga dalam keluarga merupakan pilar utama dalam mewujudkan keluarga sehat. Ibu bertanggung jawab dalam menyediakan makanan sehari-hari bagi keluarga yang sesuai dengan syariat Islam, yaitu halal dan aman untuk kesehatan keluarga. Diperlukan wawasan yang luas bagi ibu-ibu rumah tangga untuk menyikapi permasalahan ini dengan serius, dan terampil dalam pengolahan produk-produk peternakan, khususnya yang berasal dari daging. Melalui program PPMI UMM, pengabdian dengan tema Aplikasi Bahan Tambahan Pangan Alami dalam Proses Pembuatan Olahan Daging di Tingkat Keluarga, telah dilakukan pelatihan, baik dengan tutorial maupun praktek langsung terhadap ibu-ibu PKK, dengan hasil yang memuaskan, terbukti ibu-ibu mempraktekkan sendiri di keluarga masing-masing, juga untuk dijual sebagai penopang ekonomi keluarga.Kata Kunci : Bahan Tambahan Pangan, Chicken Nugget, Abon, Sate Komoh, Bakso

ISOLASI DAN IDENTIFIKASI SAPONIN DARI ALOE BARBADENSIS MILLER SEBAGAI ANTIBIOTIK ALAMI : PENANGGULANGAN MASTITIS PADA SAPI PERAH Dwi Rahayu, Imbang
Jurnal Gamma Vol 5, No 1 (2009): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (81.658 KB)

The mastitis in dairy cattle is caused by Staphylococcus aureus. The bacteria are multiresistantto antibiotic. Isolated of Aloe barbadensis Miller, that has antibacterial, saponin is needed to replacesynthetic antibiotic. The research has conducted to tested antibacterial activity of saponin for thegrowth of Staphylococcus aureus.Saponin was exstracted from gel of Aloe vera leafs by 95% ethanol, 50% ethanol and nbutanol.Isolated of saponin used to the Coulom Cromatography and Thin Layer Cromatography. Itneeds ?Liebermann-Burchad? reagent, acetic anhidryde and sulfuric acid (1:1:1:1) for identifyingof saponin. These saponin preparation were detected by short wave U.V lamp on silica gel G platesdeveloped with solvent of butanol-ethanol-water (2 : 4: 4). The saponin?s powder was produced bydrying process, amylum or dexstrin as kinds of filler. The ratio of saponin and dexstrin was 80% :20%. Six levels of saponin were used in experiment i.e : 1,5%; 3,0%; 6,2%; 12,5%; 25% and 50%.The parameters of the research were Minimum Inhibition Concentration (MIC) and cakram disk.The result of experiment was analysed with descriptively, penicillin was used as positive control.The saponin?s powder give antibacterial activity that higher than saponin?s concentrated. Therewere similarity in antibacterial activity between the saponin?s powder was added dextrin withpenicillin.

PENGGUNAAN TEPUNG BUAH MENGKUDU (MORINDA CITRIFOLIA) UNTUK MENINGKATKAN KUALITAS PAKAN AYAM RAS Imbang Dwi Rahayu, Asmah Hidayati,
Jurnal Gamma Vol 2, No 1 (2006): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (184.238 KB)

The objective of this research was to know the mengkudu meal as natural feed aditif for quality increase of layer ration especially is dry matter, organic matter and mineral; nitrogen balance and biologis digestibility of ration. The material was used in this experiment five teen layer hens, in eighteen months old, devide into five groups treatment namely P0 (0%), P1 (0,5%), P2 (1,0%), P3 (1,5%) and P4 (2,0%) of mengkudu meal in ration. Individual cages and force feeding methods for used in this treatment. The quality of ration and nutrient in feces was analyzed by procsimat (AOAC, 1996). The result of this research: mengkudu meal as natural feed aditif have effect not significan't for quality increase of layer ration. Based on value of each variable on quality ration, mengkudu meal give quality increase up to 1,5% added in ration; and it was decrease total price of ration.

PENGARUH PENAMBAHAN TEPUNG BUAH MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI FEED ADDITIV TERHADAP PRESENTASE LEMAK ABDOMINAL, KADAR LEMAK TAK JENUH DAN KOLESTEROL DARAH AYAM PEDAGING Dwi Rahayu, Imbang
Jurnal Gamma Vol 1, No 1 (2005): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2593.444 KB)

Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan tepung buah mengkudu (Morinda citrifolia) terhadap presentase lemak abdominal, kadar kolesterol dan lemak tidak jenuh dalam darah ayam pedaging. Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa penambahan tepung buah mengkudu (Morinda citrifolia) sebagai feed additiv tidak berpengaruh nyata (P>0,05) terhadap presentase lemak abdominal dan kolesterol darah, tetapi berpengaruh nyata (P<0,05) terhadap kadar lemak tak jenuh darah ayam pedaging.

APLIKASI BAHAN TAMBAHAN PANGAN (BTP) ALAMI DALAM PROSES PEMBUATAN PRODUK OLAHAN DAGING DI TINGKAT KELUARGA Imbang Dwi Rahayu; Sutawi .; Endang Sri Hartatie
Jurnal Dedikasi Vol. 13 (2016): Mei
Publisher : Direktorat Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/dedikasi.v13i0.3141

APLIKASI BAHAN TAMBAHAN PANGAN (BTP) ALAMI DALAM PROSES PEMBUATAN PRODUK OLAHAN DAGING DI TINGKAT KELUARGAImbang Dwi Rahayu1, Sutawi2, Endang Sri Hartatie31,2,3Jurusan Peternakan Fakultas Pertanian dan Peternakan, Universitas Muhammadiyah MalangE-mail : 1) imbangdwirahayu@yahoo.com, 2)sutawi@umm.ac.id, 3)endang@umm.ac.idABSTRAKDaging merupakan pangan bergizi tinggi, menjadi media yang sangat baik bagi pertumbuhan mikroba. Bahan tambahan pangan pengawet sering ditambahkan dalam olahan daging, sehingga menghentikan, menghambat, menahan, memberikan perlindungan daging dari proses pembusukan. Namun yang ditambahkan adalah BTP sintetis, yang penggunaannya tidak terkontrol dosisnya, sehingga menimbulkan berbagai gangguan kesehatan. Ketahanan pribadi seseorang, yaitu fisik yang sehat, mental yang kuat, pikiran yang jernih dari setiap individu bangsa Indonesia merupakan modal dasar ketahanan nasional Negara Kesatuan Republik Indonesia. Ibu rumah tangga dalam keluarga merupakan pilar utama dalam mewujudkan keluarga sehat. Ibu bertanggung jawab dalam menyediakan makanan sehari-hari bagi keluarga yang sesuai dengan syariat Islam, yaitu halal dan aman untuk kesehatan keluarga. Diperlukan wawasan yang luas bagi ibu-ibu rumah tangga untuk menyikapi permasalahan ini dengan serius, dan terampil dalam pengolahan produk-produk peternakan, khususnya yang berasal dari daging. Melalui program PPMI UMM, pengabdian dengan tema Aplikasi Bahan Tambahan Pangan Alami dalam Proses Pembuatan Olahan Daging di Tingkat Keluarga, telah dilakukan pelatihan, baik dengan tutorial maupun praktek langsung terhadap ibu-ibu PKK, dengan hasil yang memuaskan, terbukti ibu-ibu mempraktekkan sendiri di keluarga masing-masing, juga untuk dijual sebagai penopang ekonomi keluarga.Kata Kunci : Bahan Tambahan Pangan, Chicken Nugget, Abon, Sate Komoh, Bakso

PENGGUNAAN TEPUNG BUAH MENGKUDU (Morinda citrifolia) UNTUK MENINGKATKAN KUALITAS PAKAN AYAM RAS Asmah Hidayati, Imbang Dwi Rahayu
Jurnal Gamma Vol. 2 No. 1 (2006): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar

The objective of this research was to know the mengkudu meal as natural feed aditif for quality increase of layer ration especially is dry matter, organic matter and mineral; nitrogen balance and biologis digestibility of ration. The material was used in this experiment five teen layer hens, in eighteen months old, devide into five groups treatment namely P0 (0%), P1 (0,5%), P2 (1,0%), P3 (1,5%) and P4 (2,0%) of mengkudu meal in ration. Individual cages and force feeding methods for used in this treatment. The quality of ration and nutrient in feces was analyzed by procsimat (AOAC, 1996). The result of this research: mengkudu meal as natural feed aditif have effect not significan't for quality increase of layer ration. Based on value of each variable on quality ration, mengkudu meal give quality increase up to 1,5% added in ration; and it was decrease total price of ration.

PENGARUH PENAMBAHAN TEPUNG BUAH MENGKUDU (Morinda citrifolia) SEBAGAI FEED ADDITIV TERHADAP PRESENTASE LEMAK ABDOMINAL, KADAR LEMAK TAK JENUH DAN KOLESTEROL DARAH AYAM PEDAGING Imbang Dwi Rahayu
Jurnal Gamma Vol. 1 No. 1 (2005): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar

Tujuan penelitian ini adalah untuk mempelajari pengaruh penambahan tepung buah mengkudu (Morinda citrifolia) terhadap presentase lemak abdominal, kadar kolesterol dan lemak tidak jenuh dalam darah ayam pedaging. Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa penambahan tepung buah mengkudu (Morinda citrifolia) sebagai feed additiv tidak berpengaruh nyata (P>0,05) terhadap presentase lemak abdominal dan kolesterol darah, tetapi berpengaruh nyata (P<0,05) terhadap kadar lemak tak jenuh darah ayam pedaging.

ISOLASI DAN IDENTIFIKASI SAPONIN DARI ALOE BARBADENSIS MILLER SEBAGAI ANTIBIOTIK ALAMI : PENANGGULANGAN MASTITIS PADA SAPI PERAH Imbang Dwi Rahayu
Jurnal Gamma Vol. 5 No. 1 (2009): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar

The mastitis in dairy cattle is caused by Staphylococcus aureus. The bacteria are multiresistantto antibiotic. Isolated of Aloe barbadensis Miller, that has antibacterial, saponin is needed to replacesynthetic antibiotic. The research has conducted to tested antibacterial activity of saponin for thegrowth of Staphylococcus aureus.Saponin was exstracted from gel of Aloe vera leafs by 95% ethanol, 50% ethanol and nbutanol.Isolated of saponin used to the Coulom Cromatography and Thin Layer Cromatography. Itneeds “Liebermann-Burchad” reagent, acetic anhidryde and sulfuric acid (1:1:1:1) for identifyingof saponin. These saponin preparation were detected by short wave U.V lamp on silica gel G platesdeveloped with solvent of butanol-ethanol-water (2 : 4: 4). The saponin’s powder was produced bydrying process, amylum or dexstrin as kinds of filler. The ratio of saponin and dexstrin was 80% :20%. Six levels of saponin were used in experiment i.e : 1,5%; 3,0%; 6,2%; 12,5%; 25% and 50%.The parameters of the research were Minimum Inhibition Concentration (MIC) and cakram disk.The result of experiment was analysed with descriptively, penicillin was used as positive control.The saponin’s powder give antibacterial activity that higher than saponin’s concentrated. Therewere similarity in antibacterial activity between the saponin’s powder was added dextrin withpenicillin.

AKTIVITASANTIBAKTERI SAPONIN HASIL ISOLASI ALOE BARBADENSISMILLERTERHADAPSTAPHYLOCOCCUSAUREUS PENYEBAB MASTITIS PADA SAPI PERAH Imbang Dwi Rahayu
Jurnal Gamma Vol. 6 No. 1 (2010): September
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar

The mastitis in dairy cattle is caused by Staphylococcus aureus. The bacteria are multiresistantto antibiotic. Isolated of Aloe barbadensis Miller, that has antibacterial, saponin is needed to replacesynthetic antibiotic. The research has conducted to tested antibacterial activity of saponin for thegrowth of Staphylococcus aureus.Saponin was exstracted from gel of Aloe vera leafs by n-hexane and methanol. Isolated ofsaponin used to the Coulom Cromatography and Thin Layer Cromatography. It needs H2SO4 foridentifying of saponin. The saponin’s powder was produced by drying process, amylum or dexstrinas kinds of filler. The ratio of saponin and amylum or dexstrin was 80% : 20%. Six levels of saponinwere used in experiment i.e : 1,5%; 3,0%; 6,2%; 12,5%; 25% and 50%. The parameters of theresearch were Minimum Inhibition Concentration (MIC) and cakram disk. The result of experimentwas analysed with descriptively, penicillin was used as positive control.The saponin’s powder give antibacterial activity that higher than saponin’s concentrated. Therewere similarity in antibacterial activity between the saponin’s powder was added amylum withpenicillin.

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