Aktivitas Antimikroba Lactobacillus Plantarum 1 Yang Diisolasi Dari Susu Kedelai Terfermentasi Spontan

The purpose of the study was to determined whether the isolates of Lactobacillus plantarum1 isolated from spontaneous sly fermented soymilk as well as cell-free supernatants have antimicrobial properties against pathogenic bacteria. This research was carried out experimentally using completely randomized design(CRD) with four isolates as treatments and four eplications. Antimicrobial activity was tested using the well diffusion method and the paper disc diffusion. Results of analysis of variance showed that the antimicrobial activity of lactic acid bacteria isolates and cell-free supernatant of thebacteriumEscherichiacoliFNCC-19 and Staphylococcus aureusFNCC-15 were significantly different (P <0.05).Average inhibition zone diameter isolates of lactic acid bacteria against bacteria Escherichia coli FNCC-19 ranged from 0.00 to 5.95 mm and the diameter of inhibition zone Staphylococcus aureus FNCC-15 ranged from 0.00 to 4.38 mm. The average value of inhibition zone diameter of the cell-free supernatant of the bacterium Escherichia coli FNCC-19 ranged from 0.50 to 1.70 mm. The diameter of inhibition zone against Staphylococcus aureus FNCC-15 ranged between 0.40-0.50 mm. The results of this study indicate that the isolates of Lactobacillusplantarum1R.1.3.2and the supernatant thas greater antimicrobial activity than isolates of Lactobacillusplantarum1R.11.1.2

Kombinasi Pati Sagu dan Modified Cassava Flour (Mocaf) dalam Pembuatan Nugget Ikan Gabus

The purpose of this study is to find the best mix combination of sago starch and modified cassava flour (mocaf flour) to make fish cork nugget, which meets chemical standards and sensory assessment. The study was conducted by Non-factorial Fully Randomized Design, with five treatments with four repetition. Treatments were indicated by PT1 (sago starch 15, mocaf flour 0), PT2 (sago starch 10, mocaf flour 5), PT3 (sago starch 7.5, mocaf flour 7.5), PT4 (sago starch 5, mocaf flour 10), PT5 (sago starch 0, mocaf flour 15). Changing in water, ash, fat, protein and carbohydrate percentage was observed and sensory assessment (descriptive and hedonic) in food color, aroma, taste and texture was also applied. Data was analyzed by ANOVA and DNMRT with 5% error. The result indicated that the treatments was significance. The best treatment is PT4 (sago starch 5 and mocaf flour 10) that gives 51.86% water, 2.23 % ash, 13.38% fat, 17.29% protein and 15.24% carbohydrate

Pembuatan Minuman Probiotik Berbasis Kulit Nanas (Ananas Comosus (L.) Merr.) Menggunakan Lactobacillus Casei Subsp. Casei R-68 yang Diisolasi dari Dadih

Probiotic drink is a beverage produced from the lactic acid fermentation by lactic acid bacteria. Probiotic drink can be made from the extract of pineapple skin, hereinafter referred to as probiotic drinks pineapple skin juice. The purpose of this study was to obtain the optimal addition of sucrose (S) in the manufacture of probiotic drink pineapple skin juice (K) that meet quality standards and preferred by consumers. This study was conducted experimentally using Completely Randomized Design (CRD) with four treatments (S1K1 = without sucrose, S2K2 = 5% sucrose, S3K3 = 8.5% sucrose and S4K4 = 12% sucrose). Each treatment was repeated four times to obtain 16 units of trial. Data were analyzed statistically using Analysis of Variance (ANOVA), if F count ≥ F table then continued with test of Duncan\u27s New Multiple Range Test (DNMRT) at 5%. The results show that the variation of sucrose added significantly affected the total lactic acid bacteria, total solids, taste and overall acceptance test, but did not influence the pH value, colour and aroma of fermented drink. The best treatment was obtained on the addition of sucrose 12% with a lactic acid bacteria total of 7.08 cfu/ml, a solid total of 12.67% with a pH value of 3.94 as well as preferred by the panelists (consumers)

Penambahan Gum Arabterhadap Mutu Sirup Kulit dan Buah Nanas (Ananas Comosus Lmerr.)

The purpose of this research was to determine the best concentration of gum arabic in prevented sedimentation in syrup made frompeel and flesh of pineapple(Ananas comosus L Merr.).This researchusedCompletely Randomized Design (CRD) with six treatments and three replications followed by DNMRT test at 5% level. The treatments in this research were G0 (without addition of gumarabic), G1 (addition of gum arabic 0.01%), G2 (addition of gum arabic 0.02%), G3 (addition of gum arabic 0.03%), G4 (addition of gum arabic 0.04%), andG5(addition of gum arabic 0.05%). The result of analysis of variance showed that addition of gum arabic has significantly affected the pH, viscosity, sucrose, sedimentation, and sensory value on descriptive and hedonic attribute of taste and level of condensed, but did not significantly affected the flavour and colour. The best treatment in this research was G5 (additional of gum arabic 0.05%) with pH 5.13, viscosity 223.75 cP, sucrose 69.15%, sedimentation 7.23%, yellow colour, pineaple fruit flavour, sweetness and condensed

Penambahan Karaginan terhadap Mutu Sirup Kulit Kayu Manis

This study aims to determine the best concentration of carrageenan on the quality of cinnamon bark syrup. Research conducted experiments using a completely randomized design (CRD) with 7 treatment that K0 = without carrageenan ; K1 = Carragenan 1 %; K2 = Carragenan 1.2 %; K3 = Carragenan 1.4 %; Carragenan K4 = 1.6 %; Carragenan K5 = 1.8 %; K6 = Carragenan 2 %. The results showed that the concentration of carrageenan significantly affect the pH value, the viscosity of the sucrose concentration, homogeneity of the emulsion, the color of the hedonic test, the color and flavor of the descriptive test. Concentration K1 (addition of carrageenan 1 %) with a pH of 4.22; levels of sucrose 64.88 %; levels sinamaldehid 0.6429 %; viscosity 40.75 g/cm.s in the first week and 32.87 g/cm.s on the second week , the homogeneity of the emulsion 95.83 % in the first week and 94.17 % in the second week

Tingkat Penerimaan Panelis terhadap Sifat Organoleptik Sabun Transparan yang Diformulasi dari Minyak Sawit dengan Penambahan Pewarna dan Pewangi

Transparent soap is produced by reaction between natrium or potassium with oil vegetarian or oil animals, transparent soap manufacturing in Indonesia have not optimals and still difficult to find in the market. Addition of colour and deodorant aim to to more upgrade esthetics and assess to sell of society. One of reason of election of the deodorant and colour because more interesting and impress by experience. Existence soap in the middle of society of vital importance in assessment by organoleptik, cause of assessment of organoleptik can improve, repair product , looking after quality and know level of panelist identification. Intention of this research is acceptance of panelist to nature of organoleptik of transparent soap which formulation between palm oil with addition of colourant and deodorant. The studies were conducted with organoleptic test. This research used completely randomized design with six treatments and twenty replications. Data obtained were treated by the analysis of variance followed by duncan test. The test hedonik, addition colours and perfumes of transparent soap give real influence to colour and perfume, but give influence is not real to a lot of spume, tekstur, and assessment is overall. Colour which prefer that is red colour with trawberry perfume, perfume which prefer that is treatment blue colour green tea perfume

Tuberkulosis Paru Basil Tahan Asam Positif Dengan Sklofuloderma Pada Pasien Laki-laki Dewasa Yang Malnutrisi

Latar Belakang. Tuberkulosis (TB) adalah penyakit infeksi menular yang disebabkan oleh Mycobacterium tuberculosis. Skrofuloderma merupakan kelainan kulit yang disebabkan oleh Mycobaterium tuberculosis. Kasus. Tn. Yy, laki-laki, 32tahun, batuk 1 bulan, keringat dingin, borok di leher dan dada. Pada pemeriksaan fisik didapatkan status gizi penderita kurang, tekanan darah 110/70mmHg, nadi 72 x/menit regular, isi cukup, respirasi 22 x/mnt, dengan temperatur aksila 36,7 C. Terdapat ulkus yang meluas di leher kanan. Simpulan. Telah ditegakkan diagnosis tuberkulosis paru BTA positif dengan sklofuloderma pada Tn. Yy, laki-laki, 32 tahun atas dasar anamnesis, pemeriksaan fisik, pemeriksaan penunjang, serta telah ditatalaksana dengan pemberian edukasi dan pengobatan. [Medula Unila.2013;1(4):101-107

Sifat Kimia Dan Organoleptik Pati Sagu (Metroxylon Sago Rottb.) Modifikasi Kimia Dengan Perlakukan Sodium Tripolyphosphate (Stpp)

The aimed of the research was to obtain the best combination for modified starch by STPP treatment. This study used Completely Randomized Design with 2 factor treatments, concentration of STPP (0,5%; 1% and 1,5%) and soaking time (1 hour, 1,5 hour and 2 hour) with 4 replications. Datas were analyzed by using ANOVA and DMNRT with significant level 5%. The result showed that concentration of STPP treatment gave significant effect in increasing moisture content and decreasing swelling power, but not gave significant effect to mineral content, solubility and organoleptic test. Treatment of soaking time not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. Interaction of both treatment not gave significant effect to not gave significant effect for moisture content, ash content, swelling power, solubility and organoleptic test. The best combination treatment is K3T3 with 1,5% of STPP and 2 hours soaking time