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All Journal Jurnal Abadimas Adi Buana Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam Sains dan Matematika Medicra (Journal of Medical Laboratory Science/Technology) Academia Open Indonesian Journal of Cultural and Community Development Journal Pharmasci (Journal of Pharmacy and Science) Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Procedia of Social Sciences and Humanities Corona: Jurnal Ilmu Kesehatan Umum, Psikolog, Keperawatan dan Kebidanan IJMI JOTECHS Indonesian Journal Health Science and Medicine JURNAL INSAN CENDEKIA Journal of Medical Genetics and Clinical Biology (JMGCB)
Galuh Ratmana Hanum
Universitas Muhammadiyah Sidoarjo
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa

 1 
PENGARUH WAKTU INKUBASI DAN JENIS INOKULUM TERHADAP MUTU KEFIR SUSU KAMBING Galuh Ratmana Hanum
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 9 No 02 (2016)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.vol9.no2.a333

Abstract

Kefir goat milk is fermentation beverage produced by goat milk which had been pasteurization then continued with fermentation used cultur kefir which consist of Lactobacillus acidophilus, Streptococcus lactis and Sacaromyces cereviseae. This research ought to know influence of incubation time and kind of inoculum of quality of kefir goat milk including physical and microbiology qualities. This research factorial design (5x3) are used two way anova and friedman statystic (α=0,05). Result of this research showed that incubation time and kind of inoculums had been influence towards to the chemistry qualities are lactate acid and protein content of kefir goat milk. Incubation time had been influence toward to pH and alcohol content kefir goat milk. While kind of inoculum had not been influence toward to pH and alcohol content kefir goat milk. Incubation time 12 hours with Lactobacillus acidophilus and Streptococcus lactis to produce the best quality of kefir goat milk. Key word : Goat milk, Kefir, Lactobacillus acidophilus, Streptococcus lactis, Sacaromyces cereviseae
SABUN EKSTRAK MANGKOKAN (Nothopanax ScutellaiumMerr) SEBAGAI ANTIBAKTERI TERHADAP Staphylococcus aureus Galuh Ratmana Hanum; Syahrul Ardiansyah
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 10 No 01 (2017)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.vol10.no1.a583

Abstract

The soap of mangkokan (Nothopanax Scuteliaium Merr) leaf extract is a soap made from extracts of leaves mangkokan (Nothopanax Scuteliaium Merr) with different concentration of mangkokan leaf extract, among others, 70%, 80% and 90%. The Purpose of this research to determine the effect of concentration of mangkokan soap on the physical properties and microbiology. Physical properties include pH and water content while Microbiology includes the inhibitation of the bacterium Staphylococcus aureus. Analysis in this reasearch using one way anova factorial design 1 x 3. The results obtained in this reasearch is the difference in concentration of mangkokan (Nothopanax Scuteliaium Merr) leaf extract significantly affect the pH value of the soap and the difference in concentration of mangkokan (Nothopanax Scuteliaium Merr) leaf extract there is no significant influence on the water content and the inhibition of bacterial. Keywords : Soap, Leaves Mangkokan, Staphylococcus aureus.
Co-Authors Adinda, Taskia Putri Ananda Septiya Putri Anglania, Shintya Rara Anglania, Sintya Rarah ARDIANSYAH, SYAHRUL Ardiansyah, Syahrul Chylen Setiyo Rini Febiola, Intan Findawati , Yulian Gerung, Vido Michael Herista Novia Widanti Huesein, Indah Lestari, Indah Intan Ayu Kusuma Pramushinta Jamilatur Rohmah Lilik Indayani Mauliana, Metatia Intan Maulidiyah, Nur Laili Miftahul Mushlih Muallimil Husna Muhammad Yani, Muhammad Mukarromah, Rizka Aisya Nafsi, Faizatun Puspita Handayani Putri , Dhea Ariesta Rachmawati, Errina Resta Dwi Yuliani Retno Wulandari Rini , Chylen Setiyo riroh, Zamha Sejati, Risqi Agil Wahyu Suci Ariani Sumartik Tamala, Desy Verindah, Reza Viranti, Adelia Eva Wahyudi, David Andrian Yoessie Wahyudhi, Salza Dilla Zamhariroh, Zamhariroh