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Anti-Bacterial Effectiveness Test of Basil Leaf Extract (Ocimum basilicum L.) Against Escherichia coli Halijah Halijah; Haerul Mutiah; Nur Fatiha Syam
Journal of Biological Science and Education Vol 3, No 1 (2021): June
Publisher : Journal of Biological Science and Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31327/jbse.v3i1.1441

Test the Effectiveness of Basil Leaf Extract (Ocimum basilicum L). Against Bacteria Escherichia coli aims to know the ability of basil leaf extract (Ocimum basilicum L).deadly or inhibit escherichia coli bacteria. This research is qualitative experimental research.Basil leaves are extracted using maceration method using entanol solvent 96%. Antibacterial tests are conducted by administering treatment to bacteria with three types of concentrations, namely concentrations of 40%, 60%, 80%, positive control, and negative control.Antibacterial test results of coarse extract of basil leaves (Ocimum basilicum L) have the ability to inhibit escherichia coli bacteria at concentrations of 40%, 60%, and 80% with each halo zone diameter of 1.96 cm, 1.11 cm, 0.89 cm, 1.50 cm, 0.00 cm.Coarse extract of basil leaves (Ocimum basilicum L) has the ability to inhibit bacteria (bacteriostatic) with the most strong halo zone diameter at a concentration of 40 % with a halo zone diameter of 1.96 cm. Key word: maceration, E.coli, halo zone.

Perbandingan Total Mikroba Kombucha dengan Variasi Jenis Teh dan Lama Fermentasi Azrini Khaerah; Halijah Halijah; Nurhilmi Nawir
bionature Vol 21, No 2 (2020): Oktober
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v21i2.16537

Abstract. Kombucha is a fermented beverage made from tea and sugar. This fermentation is a work of bacteria and yeast consorsia that make a powerful symbiosis cooperation resulting kombucha with quality chemically increased. This kombucha is a healthful beverage for its consumer. Fermentation process can change the tea phisically, such as its taste, colour and flavor. During the fermentation period, the total cell of bacteria and yeast also change. In this research, kombucha is made from 4 different tea, such as black tea, green tea, oolong tea and white tea. As a result, found that the tea as a substrate and also the fermentation period affect the total of colony and cell of bacteria and yeast. In white tea and black tea kombucha perform decreased of total cell bacteria and yeast by the fermentation period, while in green tea and oolong tea kombucha increased. Keywords. kombucha, fermentation, total microbes, SCOBY, haemacytometer

Anti-Bacterial Effectiveness Test of Basil Leaf Extract (Ocimum basilicum L.) Against Escherichia coli Halijah Halijah; Haerul Mutiah; Nur Fatiha Syam
Journal of Biological Science and Education Vol 3, No 1 (2021): June
Publisher : Journal of Biological Science and Education

Test the Effectiveness of Basil Leaf Extract (Ocimum basilicum L). Against Bacteria Escherichia coli aims to know the ability of basil leaf extract (Ocimum basilicum L).deadly or inhibit escherichia coli bacteria. This research is qualitative experimental research.Basil leaves are extracted using maceration method using entanol solvent 96%. Antibacterial tests are conducted by administering treatment to bacteria with three types of concentrations, namely concentrations of 40%, 60%, 80%, positive control, and negative control.Antibacterial test results of coarse extract of basil leaves (Ocimum basilicum L) have the ability to inhibit escherichia coli bacteria at concentrations of 40%, 60%, and 80% with each halo zone diameter of 1.96 cm, 1.11 cm, 0.89 cm, 1.50 cm, 0.00 cm.Coarse extract of basil leaves (Ocimum basilicum L) has the ability to inhibit bacteria (bacteriostatic) with the most strong halo zone diameter at a concentration of 40 % with a halo zone diameter of 1.96 cm. Key word: Effectiveness Test, Ocimum basilicum L., Escherichia coli

EFFECT OF USING TONGUE TWISTER ON STUDENTS’ VOWEL PRONUNCIATION SKILLS AT UNIVERSITAS MUHAMMADIYAH BULUKUMBA; INDONESIAN VILLAGE LEARNER CONTEXT Sri Wahyuni Thamrin; Andi Anugrah M; Halijah Halijah; Haerul Mutiah
EXPOSURE : JURNAL PENDIDIKAN BAHASA INGGRIS Vol 12, No 2 (2023): Exposure
Publisher : Universitas Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26618/exposure.v12i2.12762

Pronunciation is one of the speaking elements that must be mastered by foreign learners. However, students still found difficulties when pronouncing English words. Therefore, tongue twister was thought to be one effective technique to help students articulate the English words. The research applied pre-experimental design with only one experiment class. The class consisted of 15 participants from English Education Departement Program of Universitas Muhammadiyah Bulukumba and was chosen through purposive sampling technique. Statistical technique was applied to confirm the hypotheisis. Based on the test of significance result, it was found out that t test value is higher than the t table value (2.0351.708). This indicates that students’ pronunciation skills improved after students learnt with tongue twister which was combined with some other methods. Furthermore, it is also informed that there were some kinds of pronunciation errors made and the dominant errors found is phonetic errors due to the effect of students’ native language systems.

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