Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus

Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours.  ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25

ANTI-INFLAMMATORY EFFECT OF BETEL QUID ON MUCOSAL WOUND OF MALE WISTAR (RATTUS NOVERGICUS) RATS

Objective: True experimental in vivo with pre-test and post-test control group design was conducted at Animal House of Medical Faculty of Sriwijaya University Palembang and Biomedical Science Laboratory of Palembang, South Sumatera. Methods: Thirty rats were divided into five groups; three groups were treated with betel quid ointments at concentration of 5%, 10% and 20%, one group was positive control (hyaluronic acid) and last group was negative control (placebo). One-mm diameter of wound was made on lower lip mucosa of rats with cylinder diamond bur. Wound was induced with carrageenan. The number of neutrophils was counted on the first day and third day after treatment by using hematoanalyzer. Results: There was a significant decrease of the number of neutrophils for respective groups (p<0.05). Betel quid ointment of 10% and 20% concentration had similar effect to 0.2% hyaluronic acid (p>0.05). Conclusion: Betel quid has an anti-inflammatory effect on the mucosal wound of rats in a dose-dependent manner

SOSIALISASI DAN PELATIHAN PENGOLAHAN JELLY NATA SIAP SAJI DAN MINUMAN NATA READY TO DRINK PADA UKM NATA DE COCO DI KOTA PRABUMULIH

UKM KsP and UKM Triliyat are businesses that produce nata de coco in Prabumulih City, South Sumatra Province. During this time, both produce and market packaged nata de coco. Nata de coco has the potential to be developed into products such as ready to eat jelly and ready to drink beverages. This community service activity aimed to provide socialization and counseling to UKM KsP and UKM Trilliyat about processing and packaging technology for ready to eat nata jelly product and ready to drink nata beverages product. The activity stage consisted of three, namely the socialization and counseling stage, the independent practice stage, and testing the sensory properties stage. The methods used were material explanation and discussion, practice, and sensory testing. The results of the activity showed that nata de coco can be developed into ready to eat nata jelly product and ready to drink nata beverages product. In addition, UKM KsP and UKM Triliyat had been able to process ready to eat jelly nata product and ready to drink nata beverages product with attractive packaging. Ready to eat nata jelly product and ready to drink nata beverages product had sensory properties (appearance, aroma, taste, and texture) that were accepted and liked by panelists

Pemanfaatan Formula Kinang untuk Pembentukan Permen Jeli Fungsional

Pambayun et al, 2019. Utilization of Betel Chewinging Formulation for Processing of Functional Jelly Candy. pp. 156-164.The research objective was to develop jelly candy having antioxidant and antibacterial properties by utilizing betel chewinging formulation. Method used in this research was factorial randomized block design with two treatment factors and two replications. The first factor was betel chewinging formulation (A) consisting of A1 = 2%, A2 = 4%, and A3 = 6% (b/v) and the second factor was gelatin concentration (B) consisting of  B1= 15%, B2= 20% and B3 = 25 % (b/v).  The results showed that jelly candy contains total phenol with magnitude of 41.39 mg/L to 61.83 mg/L, inhibition power diameter (DDH) Streptococcus mutans bacteria in the range of 9.67 mm to 16.67 mm, antioxidant with IC50 value in the range of 1,572.78 ppm to 1,117.96 ppm, lightness of 17.50% to 32.47%, chroma of 2.97% to 3.97%, hue value of 20.73o to 26.07o, texture of 692.03 to 1,654.67 (gf) and solubility of 3.87 to 7.00 minutes. 

Kinetic Study of Adsorption of Metal Ions (Iron and Manganese) in Groundwater Using Calcium Carbide Waste

This study aims to determine the effectiveness of calcium carbide waste (CCW) as an adsorbent in removing iron ions and manganese ions in groundwater. The presence of iron ions and manganese ions in groundwater is indicated by a reddish color; however, upon contact with air, groundwater oxidation causes iron ions and manganese ions to precipitate. Synthetic groundwater was prepared in this experiment using reagents containing Fe 2SO4 .7H2O and MnSO4.4H2O . Observations were carried out in a batch process to assess the potential and ability of CCW to remove iron and manganese from groundwater. In this study, to achieve equilibrium, CCW was added to 100 mL of synthetic solution and shaken at room temperature with a shaker. Operating time, the concentration of iron ions and manganese ions, and the mass of the CCW are some of the parameters investigated in this study. CCW is an effective adsorbent for reducing the concentration of ferrous ions and manganese ions after 60 minutes of operation. The percentage removal of iron and manganese ions respectively increased from 93.76 to 97.99% for ferric ions and manganese ions from 91.83 to 95.14%. for initial concentration ranges of 40 mg/L, 60 mg/L, 80 mg/L, and 100 mg/L. Furthermore, the adsorption kinetics of the CCW adsorbent in a mixture of iron ion and manganese ion solutions is a pseudo-second-order kinetic model. This also confirms that the adsorption of CCW on ferrous ions and manganese ions is a chemisorption process. The remaining calcium carbide was determined to have the potential to act as an adsorbent for heavy metals in groundwater, particularly iron and manganese ions

Kinetic Study of Adsorption of Metal Ions (Iron and Manganese) in Groundwater Using Calcium Carbide Waste

Calcium carbide waste (CCW), the rest of the carbide welding workshop industry, is available in quite a lot and is immediately disposed of into the environment. Because CWW has a high pH value and a large specific surface area, it can act as an adsorbent in removing metals from groundwater. The content of metals in groundwater is indicated by a reddish color; however, upon contact with air, groundwater oxidation causes iron ions and manganese ions to precipitate. Synthetic groundwater was prepared in this experiment using reagents containing and . Observations were made in a batch process to assess the potential and ability of CCW to reduce iron and manganese levels in groundwater. In this study, to achieve equilibrium, CCW was mixed with 100 mL of synthetic solution and shaken at 25°C with a shaker. Operating time, levels of Fe(II) and (Mn(II) metals, and the mass of CCW were some of the parameters studied in this study. CCW was very good at reducing levels of iron ions and manganese ions after 60 minutes of operation. The percentage of removal of iron and manganese ions respectively – successively increased from 93.765 to 97.99% for iron ions and manganese ions from 91.83 to 95.14% for the initial concentration range of 40 mg/L, 60 mg/L, 80 mg/L, and 100 mg/L. Furthermore, the adsorption kinetics of CCW adsorbent in a mixture of iron ion and manganese ion solutions is a second-order kinetic equation. This confirms that the adsorption of CCW on iron ions and manganese ions is a chemisorption process. Calcium carbide waste has the potential to act as an absorbent of heavy metals in groundwater, especially iron and manganese ions

EFFECT OF CHEWING MARSHMALLOW CONTAINING BETEL CHEW IN REDUCING STREPTOCOCCUS MUTANS AND PLAQUE INDEX ON CHILDREN

Objective: Marshmallow is a soft candy loved by all levels of society, especially children. Sucrose contained in marshmallow increases the growth of Streptococcus mutans and plaque. Betel chew as Indonesian traditional plants add in marshmallow was believed to decrease S. mutans and plaque. The aim of this study was to evaluate the effect of chewing marshmallow containing betel chew in reducing S. mutans and plaque index in children. Methods: This research was a quasi-experimental with pre-test and post-test control group design. It was conducted in the Laboratory of Agricultural Chemistry, Laboratory of Agricultural Technology Department, and Islamic School of Al-Amalul Khair. Thirty students were divided into two groups. Group A was chewing marshmallow without betel chew and Group B was chewing marshmallow containing betel chew. Results: The results showed that chewing marshmallow without betel chew increased the growth of S. mutans and plaque index significantly. Chewing marshmallow without betel chew inhibited the growth of S. mutans and dental plaque formation. Conclusion: Chewing marshmallow containing betel chew reduces S. mutans and plaque index on children

Diseminasi pengolahan mi dan stik labu kuning pada masyarakat Desa Pulau Semambu Kecamatan Indralaya Utara Kabupaten Ogan Ilir

[Bahasa]: Pulau Semambu merupakan salah satu desa di Kecamatan Indralaya Utara Kabupaten Ogan Ilir Provinsi Sumatera Selatan. Salah satu produk hortikultura yang ada di Desa Pulau Semambu adalah labu kuning (Cucurbita moschata). Pemanfaatan dan pengembangan labu kuning di desa ini masih terbatas. Solusi yang dapat dilakukan untuk meningkatkan nilai tambah labu kuning adalah dengan mengolah labu kuning menjadi produk makanan, seperti mi dan stik. Tujuan kegiatan adalah untuk memberikan sosialisasi, penyuluhan, dan pelatihan mengenai teknologi pengolahan dan pengemasan mi dan stik labu kuning pada ibu-ibu PKK Desa Pulau Semambu. Tim pelaksana program ini terdiri dari unsur dosen, mahasiswa, dan alumni Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya, serta Duta Pertanian Provinsi Sumatera Selatan. Mitra program pengabdian ini adalah ibu-ibu anggota Pemberdayaan dan Kesejahteraan Keluarga (PKK) perwakilan dari lima dusun yang ada di Desa Pulau Semambu. Metode yang digunakan dalam program pengabdian ini meliputi: 1) sosialisasi melalui penyuluhan dan pemberian materi tentang teknologi pengolahan dan Pengemasan produk mi dan stik dari labu kuning; 2) Pelatihan melalui demonstrasi dan praktek pembuatan mi dan stik dari labu kuning; dan 3) Uji sensoris (uji kesukaan/uji hedonik) terhadap mi dan stik labu kuning. Hasil kegiatan menunjukkan bahwa mitra kegiatan sangat antusias dan berperan aktif dalam mengikuti kegiatan pengabdian. Mitra kegiatan mengikuti semua kegiatan dengan baik mulai dari kegiatan sosialisasi, praktek, sampai pada kegiatan uji sensoris. Mitra kegiatan juga mendapatkan pengetahuan, pemahaman, dan keterampilan mengenai teknologi pengolahan dan pengemasan produk mi dan stik labu kuning. Produk mi dan stik labu kuning yang dihasilkan dapat diterima secara sensoris (kategori suka). Kata Kunci: Desa Pulau Semambu, diseminasi, labu kuning, mi, stik [English]: Semambu Island is one of the villages in the North Indralaya District, Ogan Ilir Regency, South Sumatra Province. One of the horticultural products in Pulau Semambu Village is pumpkin (Cucurbita moschata). The use and development of pumpkins in this village were still limited. The solution that can be done to increase the added value of pumpkin is to process pumpkin into food products, such as noodles and sticks. This community service program aimed to socialize, inform, and practice pumpkin noodles and sticks' processing and packaging technology for Pulau Semambu Village people. This program was carried out by elements of lecturers, students, and alums of the Department of Agricultural Product Technology, Faculty of Agriculture, Sriwijaya University, and the South Sumatra Provincial Agricultural Ambassador. The participants of this service program were the members of Pemberdayaan dan Kesejahteraan Keluarga (PKK) and the representatives of five hamlets in Pulau Semambu Village. The methods used in this program include the following stages: 1) Socialization through counseling and providing material on processing technology and product packaging of noodles and sticks from pumpkin; 2) Training through demonstration and practice of making noodles and sticks from pumpkin; and 3) Sensory test (liking test/hedonic test) of pumpkin noodles and sticks. The results showed that the participants were enthusiastic and participated actively in the program. The participants of this program have followed all the steps well, from socialization, practice, and the activity of the sensory test. In addition, the people of Pulau Semambu Village got the knowledge, understanding, and skills about processing and packaging technology of pumpkin noodles and sticks. The pumpkin noodles and sticks were sensory-acceptable (like category). Keywords: Pulau Semambu Village, dissemination, pumpkin, noodles, stick