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All Journal Biogenesis
Yuliana Prasetyaningsih
Program Studi D3 Analis Kesehatan STIKES Guna Bangsa Yogyakarta

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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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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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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