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Kontaminasi Bakteri Pada Saus Tomat Mie Ayam di Pasar Condong Catur Sleman Yogyakarta Tahun 2013 Nadifah, Fitri; Yasintha Bhoga, Maria; Prasetyaningsih, Yuliana
Biogenesis Vol 2, No 1 (2014)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

The tomato sauce is a complementary food that is often served with other foods, such as chicken noodles. Various factors can be the cause of contamination of tomato sauce by microbes like bacteria. These factors include environmental conditions that are not clean or container that was left open. Bacterial contamination in tomato sauce can result not suitable for consumption. Given by the high public interest in the consumption of tomato sauce with chicken noodle, it is necessary to observe the bacterial contamination of chicken noodle tomato sauce. To determine the bacterial contamination in tomato sauce of chicken noodle in traditional market of Condong Catur, Sleman, Yogyakarta. The samples used were tomato sauces that are used by chicken noodle stalls in the Condong Catur traditional market. Sampling was also carried out by recording the environmental conditions stalls and tomato sauce serving. To determine the bacterial contamination, samples examined in the laboratory based on the total bacterial count method using plate count agar (PCA) media. Seven of the ten samples showed the total number of bacteria <104 CFU/ml, whereas the other three samples are not suitable for consumption by the total number of bacteria >104 CFU / ml. The main factors of high contamination is poor hygiene of chicken noodle stall environmental, tomato sauce containers that are less clean and are often left open.Keywords: tomato sauce, total bacteria
Jamur Kontaminan Pada Umbi Kentang Rahayu, Sri; Nadifah, Fitri; Prasetyaningsih, Yuliana
Biogenesis Vol 3, No 1 (2015)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

Potato (Solanum tuberosum L.) is one of the five basic sources of carbohydrates. It consumed by many people world spreads. One of the constraints in potato production is the presence of fungal diseases. Fungi that cause diseases in potato crops include Phytophthora infestans which causes late blight, Fusarium oxysporum which cause fusarium wilt, Alternaria solani Sor. which cause brown spot disease, and Aspergillus niger which infect bulbs and produce aflatoxin. Identification of potatoes-contaminating fungi can lead the farmers to get a better potatoes production. This research goal is to identify potatoes-contaminating fungi in traditional market of Condong Catur, District of Sleman, Yogyakarta. This research was using descriptive method with laboratory examination. We took 30 defected potatoes suspected of being infected by fungi. Samples were taken from eachpotato aseptically and then cultured in Saboraud’s Dextrose Agar (SDA) media. Observation was held for the fungi growth after 24 hours incubation. From the laboratory examination, there were fungal infections in all of potatoes and identified as Phytopthora infestans (26.67%), Fusarium oxysporum (86.67%), Alternaria solani Sor. (6.67%), and Aspergillus niger (13.33%). Phytophthora infestans, Fusarium oxysporum, Alternaria solani Sor., and Aspergillus niger identified as potatoes-contaminating fungi in Traditional Market of Condong Catur, District of Sleman, Yogyakarta.Keywords: contaminant, fungi, potatoes
Daya Hambat Minyak Atsiri Rimpang Kunyit terhadap Pertumbuhan Candida Albicans In Vitro Nadifah, Fitri; Farida Muhajir, Nurlaili; Retnoningsih, Fitri
Jurnal Vokasi Kesehatan Vol 4, No 1 (2018): Januari 2018
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.5 KB) | DOI: 10.30602/jvk.v4i1.124

Abstract

Abstract: Inhibition Activity Of Turmeric Essential Oil Against The Growth Of Candida Albicans. Turmeric has rhizomes which contain essential oils and curcuminoid that has anti-fungal activity. The purpose of this research was to know the influence of essential oil of turmeric Rhizome (Curcuma domestica Val.) against the growth of Candida albicans in vitro. This was an experimental research with diffusion method. Essential oil obtained through distillation methods and the concentration used was 20%, 40%, 60%, 80% and 100%. The treatment was repeated three times. Anova test was used. Inhibition zone is formed at a concentration of 20%, 40%, 60%, 80%, 100% were 6,16 mm, 6,50 mm, 6,66 mm, 7,00 mm and 7.83 mm, respectively Results in analysis by one way ANOVA showed there was a significant difference in the variance of essential oil concentration against the inhibition zone (p< 0.05).Abstrak: Daya Hambat Minyak Atsiri Rimpang Kunyit Terhadap Pertumbuhan Candida Albicans In Vitro. Kunyit merupakan  salah satu rimpang yang diketahui memiliki kandungan minyak atsiri serta curcuminoid yang bersifat anti jamur. Tujuan penelitian ini untuk mengetahui pengaruh minyak atsiri rimpang kunyit (Curcuma domestica Val.) terhadap pertumbuhan Candida albicans secara in vitro. Jenis penelitian ini adalah penelitian eksperimental dengan metode difusi cara sumuran. Minyak atsiri didapatkan melalui   metode destilasi dan konsentrasi  yang digunakan adalah 20%, 40%, 60%, 80% dan 100%. Perlakuan diulang sebanyak tiga kali. Hasil penelitian di analisis dengan Anova. Hasil zona hambat yang terbentuk pada konsentrasi minyak atsiri 20%, 40%, 60%, 80%, 100% berturut-turut adalah 6,16 mm, 6,50 mm, 6,66 mm, 7,00 mm,  dan 7,83 mm. Hasil analisis dengan one way anova menunjukkan terdapat perbedaan yang signfikan pada berbagai konsentrasi minyak atsiri terhadap zona hambat yang dihasilkan (p<0,05). Dari penelitian ini dapat disimpulkan bahwa berbagai konsentrasi minyak atsiri rimpang kunyit dapat menghambat pertumbuhan Candida albicans. Kemampuan ini berpotensi dikembangkan lebih lanjut sebagai alternatif dalam pengobatan terhadap penyakit karena infeksi Candida albicans.
Pemeriksaan Angka Kuman Pada Daging Ayam Dengan Pemberian Parutan Rimpang Lengkuas Putih (Alpinia Galanga Linn Swartz) Fatimah, Siti; Nadifah, Fitri; Azizah, Urfiyah Lisa
Jurnal Teknologi Laboratorium Vol 6 No 1 (2017): 2017 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (445.955 KB) | DOI: 10.29238/teknolabjournal.v6i1.89

Abstract

Chicken meat is a good source of protein for daily consumption. It is very easy decayed biologically by enzymes or microbial spoilage. White galangal (Alpinia galanga Linn Swartz) is a kind of spice crop that can live in the highlands and lowlands. Generally, people utilize white galangal as a blend of seasoning. Galangal’s role as a food preservative is inseparable from its anti-microbial activity and secondary metabolite contents, i.e. essential oils. The anti-microbial is a biological or chemical compounds that could interfere the growth and activity of microbes, particularly microbes as a food spoilage. This research goal is to determine the number of bacteria in chicken meat with the provision granting the white grated galangal rhizome (Alpinia galanga Linn Swartz).This was a descriptive study with laboratory testing. We use pour plate method for the bacteria number determination. Independent variables is the indwelling time with grated white galangal for 1-5 hours and the dependent variable is the number of bacteria in chicken meat.The result showed that total number of bacteria after smeared with white grated galangal rhizome for 1 hour 463.500 CFU/gr, 2 hour 130.250 CFU/gr, 3 hour 58.250 CFU/gr, 4 hour 142.500 CFU/gr and 5 hour 302.500 CFU/gr. This study showed that grated white galangal has proven to reduce the number of bacteria in chicken meat.
IDENTIFIKASI Candida sp DALAM URINE PENDERITA DIABETES MELLITUS TIPE 2 DI PUSKESMAS NGEMPLAK 2 KABUPATEN SLEMAN YOGYAKARTA Farida Muhajir, Nurlaili; Nadifah, Fitri; Arisandi, Desto; Susliyanti, Maria
Jurnal Mitra Kesehatan Vol. 3 No. 1 (2020): Jurnal Mitra Kesehatan
Publisher : STIKes Mitra Keluarga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47522/jmk.v3i1.50

Abstract

Pendahuluan: Jamur Candida sp dapat berperan sebagai mikroorganisme yang bersifat patogen yaitu menimbulkan infeksi primer dan sekunder. Penderita diabetes mellitus (DM) dapat mengalami infeksi jamur tersebut karena mekanisme pertahanan alami tubuh yang rendah. Komplikasi yang terkait DM dapat meningkatkan risiko infeksi, peningkatan kadar gula dalam darah, jaringan, dan urine. Penelitian ini bertujuan untuk mengetahui keberadaan jamur Candida sp dalam urine penderita diabetes mellitus tipe 2. Metode Jenis penelitian ini adalah deskriptif dengan desain penelitian cross sectional. Jumlah sampel sebanyak 30 spesimen urine penderita diabetes mellitus tipe 2 dengan kriteria inklusi berjenis kelamin laki-laki dan perempuan, pasien adalah peserta program pengelolaan penyakit kronis (prolanis) di Puskesmas Ngemplak 2 Kabupaten Sleman Yogyakarta. Tahap pengumpulan data dilakukan pada bulan Juli 2019 di Puskesmas Ngemplak 2 Kabupaten Sleman Yogyakarta. Pemeriksaan jamur Candida sp dilakukan secara makroskopis dan mikroskopis. Hasil: Hasil penelitian menunjukkan sebanyak 8 sampel (26,7%) ditemukan jamur Candida sp dan 22 sampel (73,3%) tidak ditemukan jamur Candida sp. Sampel dengan jamur Candida sp, sebagian besar berasal dari penderita diabetes mellitus berjenis kelamin perempuan yaitu sebanyak 5 sampel (16,3%). Kesimpulan: Jamur Candida sp dapat ditemukan dalam urine penderita diabetes mellitus terutama penderita dengan jenis kelamin perempuan. Hal ini dapat disebabkan oleh kondisi sistem kekebalan tubuh menurun, atau sering menggunakan pakaian ketat dari bahan sintetis.