The Influence of Cu Concentration on Cu-zeolite to Antibacterial Power in Streptococcus Mutans

Microorganisms on the mouth can cause disease on hard and soft muscular of the mouth. One of the microorganisms is a bacteria S. mutans which become etiology of dental caries. The copper (Cu) is one of chemical agents to control microorganism growth. The copper could be combined with zeolite as antibacterial materials. This study aimed to known the affect Cu concentration on Cu-Natural zeolite to antibacterial power of S. mutans. The study was conducted by making five groups of Cu-Zeolite are 0,05M, 0,1M, 0,15M, 0,2M, and 0,25M. 100 mesh zeolite powder was activated at temperature 200 oC during one hours. CuCl2 solution with concentration of 0,05 M until 0,25 M are made each with volume of 80 mL. Cu-zeolite made by reacting 2 gram of zeolite powder with 80 ml of CuCl2 solution for one hours at temperature of 100 oC, then filtered, washed, and dried on the oven at 100 oC during 24 hours. S. mutans bacterial (0,1 mL x 108 CFU/mL) were grown in solid media MHA, then Cu Zeolite (30 mg) was included on pitting at gel media an incubated for 24 hours at temperature 37 oC (n=5). Transulent zone diameter was measured with digital slide-term (0.01 mm). The data were analyzed by anava one stripe and HSH with level signification of 0,05. The result showed an average of translucent zones was 0 mm (0,05 M gropus), 16,03 + 0,47 mm (0,10M), 16,45 + 0,91 mm (0,15M), 18,08 + 0,39 mm (0,20M), and 18,26 + 0,68 mm (0,25M). Anava test showed Cu concentration on 0,10 M up to 0,25 M of Cu Natural zeolite was significantly effect on translucent zones of S. mutans (p< 0,01). The result of HSD showed a significantly difference among all gropus, except on 0,01 M and O,15 M, and 0,20 m and 0,25 m (p>0,05). Conclusion of this study is Cu concentration in Cu-natural zeolite has affected antibacterial power of S. mutans. 0,01 M of Cuconcentration in Cu-natural zeolite has an antibacterial power to S. mutans and highest antibacterial power was on concentration groups of 0,20M

Penguatan Word of Mouth Melalui Strategi Internal Branding Di Perguruan Tinggi Swasta Indonesia

The purpose of this research is to generate a mapping the level of internal customer internalization of the PTS brands based on intellectual commitment and emotional commitment, as well as its influence on the power of WOM. The sample used is PTS' lecturer in Jakarta area as internal customer. Measurement of brand internalization in this research through the assessment of intellectual commitment, and emotional commitment of lecturers to PTS' brand. Data were collected through answers from questionnaires containing sample opinions on research variables. While the model of the influence of intellectual commitment and emotional commitment to WOM is done by using the model of Structural Equation Model (SEM) processed using the PLS program. The result of this research concludes that the lecturer is in the segment of brand activist. Another result of this research is intellectual commitment and emotional commitment are statistically significant influence on WOM. So that the WOM strength of the lecturer, can be built through the improvement of brand understanding, brand trust and brand delivery lecturers

Kajian Pertumbuhan Lactobacillus Casei pada Substrat Porang (Amorphopallus Oncophillus)

Nowadays, probiotic products which can be found in market are milk and cereal based products. Porang or iles-iles (Amorphophallus onchophillus) is one of roots which grow commonly wildly in Indonesia. Porang contains high of glucomannan concentration, aproximatelly 41.137%. This research is aimed to study the ability of probiotic bacteria named Lactobacillus casei to grow in various concentration of porang flour( 0,5%w; 1%w and 5%w) and fermentations time and The effect of milk on the growth of probioticbacteria also studied. The results shows that pH of suspension decreased in the line with fermentation time, and porang concentration. And the addition of milk does not affect pH of the suspension. Bacteria concentration increased with the lenght of fermentation time and the high concentration of starch. Meanwhile, glucose level declined along with the lenght of fermentation time and the amount of porang suspense. The increase of suspension density is proportional to the fermentation time and concentration of porang. The effect of milk supplement did not show any different in all cases.This research concluded that bacteria Lactobacillus casei could grow in porang suspense. In the future it's needed to study the optimum condition for bacteria Lactobacillus casei grow in porang suspense

Karakteristik Edible Film Dari Pati Ganyong (Canna Edulis Kerr.) Berantimikroba

Edible films are thin layers that can maintain the quality of food products, are edible and environment friendly. Additives such as antimicrobial are added to improve the quality of edible films in handling food product. The purpose of this research is to study the effects of antimicrobial substances of characteristics of edible films from canna starch. The films prepared from 2% w/v of canna starch and 1% v/v (solution basis) of sorbitol. Garlic powder and turmeric powder were used as antimicrobial at 0.01% w/v solution concentration. Moisture content, thickness, the percentage elongation and tensile strength were determined. Antimicrobial testing performed using agar diffusion method and observed for the zone of inhibition growth of E.coli. The results show the control edible film has 18.72% of a moisture content, 0.08 mm of film thickness, 2.75 N/mm2 of tensile strength and 37.78 % percentage of elongation. The addition of the antimicrobial substances decreased the water content, the percentage of elongation and the tensile strength but increased the thickness. Antimicrobial testing showed that the addition of benzoic acid in the film were unable to inhibit the growth of E.coli

Pengaruh Penambahan Ekstrak Bawang Putih (Allium Sativum) Terhadap Karakterisik Edible Film Pati Ganyong (Canna Edulis Kerr.)

Canna starch (Canna edulis Kerr.) has a relatively high amylose content about 32.53% hence it could potentially be used as raw material of edible film. The addition of additives such as antimicrobials and antioxidants should improve the quality and ability of edible film to prevent damage to food materials. Garlic (Allium sativum) contains Allicin which is a strong antioxidant and antimicrobial agent. The purpose of this research is to study the effect of the addition and the optimal composition of garlic extract edible film characteristics. Independent variables in this study were the canna starch concentration (3% w / v) and sorbitol concentration ( 2% w / w). The addition of variables of extract garlic acid of 0%, 5%, 10% and 15% (v / v solution). Film characterizing in thickness, tensile strength and percent elongation ,and Scanning Electron Microscopy (SEM). The results of this study indicate that the addition of garlic extract affects the physical and mechanical characteristics of the edible film impairment tensile strength, percent elongation and increased thickness of the edible film. The best result observed at edible films with 5% concentration of garlic extract which has a value of 2.03 kgf/cm2 tensile strength, percent elongation of 20.62%, and thickness of 0.04 mm. Whereas the SEM analysis, surface edible films with 0% concentration of garlic extract looks more refined than the edible film with 5% concentration of garlic extract