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All Journal Eduhealth Jurnal Delima Harapan Community Development Journal: Jurnal Pengabdian Masyarakat Medfarm: Jurnal Farmasi dan Kesehatan
Susilowati Andari
Akademi Analis Farmasi Dan Makanan Sunan Giri Ponorogo
Humanities Chemistry Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Public Health

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Journal : Jurnal Delima Harapan

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ISOLASI dan IDENTIFIKASI SALMONELLA SP PADA DAGING AYAM SEGAR YANG DIJUAL DI PASAR LEGI PONOROGO Susilowati Andari; Devita Yudhayanti
Jurnal Delima Harapan Vol 9 No 2 (2022): September
Publisher : AKADEMI KEBIDANAN HARAPAN MULYA PONOROGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31935/delima.v9i2.165

Abstract

Chicken is one of the source of protein that is widely consumed by the public because it contains nutrients at affordable prices and easy to obtain. Various processed foods from chicken are widely developed in the community. Safe food is one that is free from contamination, both physical, chemical, and microbiological. Microbiological food safety is major concern in the world of health because it causes various disease problems. The most frequently reported disease due to this bacterial infection is typhoid. Based on SNI 7388 2009 concerning the maximum limit of microbial contamination in food, it is stated that fresh chicken meat must not contain the pathogenic bacteria Salmonell sp. To protect the public from these danger and increase awareness about food safety, it is necessary to conduct research on the presence of Salmonella sp microbial contamination in fresh chicken meat, especially those sold in the research area, namely Ponorogo. The problem can be formulated to wheter there si the contamination of Salmonella sp bacteria in fresh chicken meat sold at Legi Market Ponorogo. The purpose of this study was to isolate and identify Salmonella sp in fresh chicken meat sold at Legi Market Ponorogo. The long-term goal of this research is to increase public awareness of microbiological hazards in food, especially chicken meat. Sampling was conducted randomly on traders at Legi Market Ponorogo. Of the ten samples analyzed, eight samples were isolated and identified the presence of Salmonella sp. This illustrates that there are still a lot of fresh chicken meat sold in Legi Market Ponorogo that does not meet the quality based on SNI 7388 2009, which is 80 %.
FORMULATION OF BASIL (OCIMUM BASILICUM) LEAF EXTRACT AS ANTISEPTIC POWDER AND TESTS OF INHIBITORY POWER AGAINST STAPHYLOCOCCUS AUREUS Tatik Handayani; Susilowati Andari
Jurnal Delima Harapan Vol 10 No 1 (2023): Maret
Publisher : AKADEMI KEBIDANAN HARAPAN MULYA PONOROGO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31935/delima.v10i1.218

Abstract

Basil is a plant that grows wild in the yard. The citral content in this plant produces a distinctive aroma. Utilization of this plant in general is still limited to consumption as fresh vegetables or certain traditional dishes. Basil leaves contain many useful compounds for the body such as vitamins A, B, C, beta-carotene, minerals, proteins, carbohydrates, fats, flavonoids, arginine, anetol and boron. Research on the use of basil leaf extract has been shown to have an effect on reducing the number of Staphylococcus Aureus bacteria, microorganisms that are pathogenic.The metod of vresearch is Experimental method , The sampling use a pupposive sampling,This research aims to make loose powder formulations using ethanol extract of basil leaves and test them for their inhibitory effect on Staphylococcus Aureus bacteria. The formulations made in this study were tabor powder with the main content of 1%, 2% and 3% basil leaf ethanol extract which then tested the of Staphylococcus Aureus. Based on the results of the study, the three formulations above each had an inhibitory power against Staphylococcus Aureus bacteria based on the research results, the three formulations above each had an inhibitory power against Staphylococcus Aureus bacteria Based on physical testing, both formulas 1, 2 and 3 showed results that met the requirements on organoleptic examination, pH, irritation properties, degree of fineness, pouring volume test and shock test, adhesion test and moisture test during storage for 2 weeks. From the results in this study it was concluded that the formulation above met the requirements.
Co-Authors Arifianto, Nasruhan Devita Yudhayanti, Devita Tatik Handayani Ulfa Nur Maa'aidah