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All Journal Journal of Nutrition College Jurnal Media Gizi Indonesia (MGI) Jurnal Akuatika Indonesia Indonesian Food Science and TechnologyJournal Journal of Saintech Transfer Journal of Health and Nutrition Research
Fadly, Dzul
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ANTIMICROBIAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATE FROM TRADITIONAL FERMENTED FOOD PEKASAM FROM SAMBAS REGENCY KALIMANTAN BARAT Azzahra, Uray Qiera Zelia; Maherawati, Maherawati; Fadly, Dzul
Journal of Nutrition College Vol 13, No 2 (2024): April
Publisher : Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jnc.v13i2.41203

Abstract

ABSTRACTBackground: Pekasam is a fermented product made from fish through a salting process with the addition of rice and incubated in a closed container for 4-10 days. The dominant bacteria that grow in pekasam are lactic acid bacteria. LAB have the potential to produce antimicrobial compounds that can inhibit the growth of pathogenic bacteria.Objectives: The aim of this study is to isolate LAB from pekasam and determine its antimicrobial activity against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa.Methods: This study used a descriptive method with parameters such as total LAB colonies, microscopic and macroscopic morphology, and LAB antimicrobial activityResults: Total LAB colonies in this study ranged from 8,13×105–2,20×107 CFU/mL. The result of morphological identification showed that 32 isolates were bacilli and 1 were cocci with round-shape, flat edges, convex elevation, white and white-yellowish colors, and Gram positive. Based on antimicrobial activity, the highest (2,78 mm) inhibition zone was found in sample SB1 against Bacillus subtilis and the lowest (1,62 mm) was found in sample SB2 against Pseudomonas aeruginosa.Conclusion: The antimicrobial activity of all LAB isolates was categorized as weak because the inhibition zone was <5 mm.Keywords: Antimicrobial; lactic acid bacteria; pekasam; pathogenABSTRAKLatar belakang: Pekasam adalah produk fermentasi ikan yang dibuat melalui proses penambahan nasi dan penggaraman, kemudian diinkubasi di dalam wadah tertutup selama 4-10 hari. Proses pembuatan pekasam melibatkan BAL. BAL berpotensi menghasilkan senyawa antimikroba yang dapat menghambat pertumbuhan bakteri patogen.Tujuan: Penelitian ini bertujuan untuk mengisolasi BAL dari pekasam dan mengetahui aktivitas antimikrobanya terhadap Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi, dan Pseudomonas aeruginosa.Metode: Penelitian ini menggunakan metode deskriptif dengan parameter yang diamati meliputi total koloni BAL, morfologi koloni dan sel BAL, serta aktivitas antimikroba BAL.Hasil: Hasil penelitian menunjukkan total BAL berkisar antara 8,13×105–2,20×107 CFU/mL. Hasil uji morfologi menunjukkan sebanyak 32 isolat BAL berbentuk basil dan 1 isolat berbentuk kokus dengan karakteristik bulat, tepian rata, elevasi cembung, berwarna putih susu dan putih kekuningan, serta Gram positif. Zona hambat tertinggi (2,78 mm) terdapat pada sampel SB1 terhadap bakteri Bacillus subtilis dan zona hambat terendah (1,62 mm) terdapat pada sampel SB2 terhadap bakteri Pseudomonas aeurignosa.Simpulan: Aktivitas antimikroba BAL terhadap bakteri patogen tergolong dalam kategori lemah karena diameter zona hambat yang dihasilkan <5 mm.Kata Kunci: Antimikroba; bakteri asam laktat; pekasam; patogen
Technical Assistance for the Process of Making Liang Tea as a Healthy Drink in The PKK (Family Welfare Development) Organization of West Kalimantan Province Administrator Dewi, Yohana Sutiknyawati Kusuma; Fadly, Dzul; Syamsi, Wisi Wilanda; Rahmalia, Winda; Sutignya, Thomas Candra Wasis Agung
Journal of Saintech Transfer Vol. 6 No. 1 (2023): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v6i1.11483

Abstract

Community service regarding the Technology of Liang Tea Making as a Health Drink was carried out by a Team of Lecturers from the Food Science and Technology Study Program, Faculty of Agriculture, Tanjungpura University (UNTAN) at the PKK Office. The partner of this activity is the West Kalimantan Province PKK. The problems faced by the skills and knowledge of Provincial PKK members as facilitators for members of the PKK organization at the Regency, Sub-District level which they assist in making health drinks as well as traditional Pontianak drinks that are competitive are still limited. The implementation method used is socialization in the form of counseling, training, mentoring, evaluation and monitoring. The results of the activity achieved were 80% of participants during the socialization increased their knowledge based on the results of question and answer through questionnaires, 10 training participants were able to make tea burrows correctly, 5 trainees would use tea burrows for their family's functional drinks. The continuation of this activity is expected to produce new facilitators for members of the PKK organization and initiate PKK members for product commercialization.
The Relationship between Consumption Behavior, Income, Food Expenditure and Household Food Security in Caringin District, Bogor Regency Herdiansyah, Dadang; Noorlatifah, Noorlatifah; Romdhona, Nur; Yunianto, Andi Eka; Asyifa, Mega; Fadly, Dzul
Media Gizi Indonesia Vol. 19 No. 1 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i1.11-16

Abstract

Hunger is a condition of food insecurity. One of the efforts that can be made to reduce the incidence of food insecurity is to maintain food security, especially in households. This is an analytic observational study with a cross-sectional design with a random sample of 60 households in Caringin district, Bogor regency. Assessment of household food availability was based on a food availability questionnaire consisting of several types of food groups. Income and expenditure were measured by assessing household income. The condition of household food diversity was measured using the HDDS questionnaire. The chi-square test was used to analyze the relationship between consumption behavior, income, household expenditure, and household food security. There was a relationship between income (p=0.00) and expenditure (p=0.00) with household food security, while consumption behavior is not (p=0.14). It is concluded that there was a relationship between income and expenditure on food security, but behavior did not show an insignificant relationship. There needs to be an in-depth analysis to find other factors influencing food security apart from the variables examined in this study.
Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant Dewi, Yohana Sutiknyawati Kusuma; Putri, Dea Malyana; Fadly, Dzul; Rahmalia, Winda
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.29836

Abstract

The research aims to produce innovative soft candy from goat's milk and annatto extract as colorants and antioxidants that consumers like. Soft candy product innovations were studied in random group designs consisting of five concentrations of annatto extract (0%, 0.15%, 0.20%, 0.25%, and 0.30%). The results showed that the addition of annatto extract in the goat's milk soft candy formula decreases the L value, along with an increase of a* and b values so that the color of the soft candy becomes orange. Increasing the concentration of annatto extract causes a significant increase in antioxidant activity. The addition of annatto extract in the goat's milk candy formulation influenced the level of preference for the color attribute but did not affect the aroma, taste, and texture attributes. The goat's milk soft candy with the addition of 30% annatto extract as a natural colorant and antioxidant produced the best physicochemical and sensory characteristics based on index effectivity value. This soft candy resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, and antioxidant activity of 69.20±1.07%. The addition of annatto extract also does not affect the ash content or water content of the goat's milk soft candy produced.
An Analysis of Macronutrient Dietary Diversity and the Desirable Dietary Pattern Score (DDP Score) in Urban Regions of West Kalimantan Fadly, Dzul
Journal of Health and Nutrition Research Vol. 4 No. 1 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i1.375

Abstract

Food consumption diversity is an important indicator for assessing the quality of people's diets, especially in the context of urbanization, which affects preferences and access to different types of food. The imbalance of macronutrient consumption, such as the dominance of carbohydrates and low intake of protein and fat, is a public health challenge in Indonesia, including the West Kalimantan region. This study aimed to analyze macronutrient consumption and evaluate the Desirable Dietary Pattern (DDP) score of people in urban areas of West Kalimantan in 2023. This study used a descriptive quantitative approach involving 200 households in Pontianak and Singkawang cities. Data were collected through a food consumption survey and analyzed based on the average consumption of energy, protein, fat, and carbohydrates, as well as the DDP score. The results showed that the average energy and protein consumption in both cities were relatively similar, at approximately 1900 Kcal and 50 Kcal/capita/day, respectively. However, there were significant differences in fat and carbohydrate consumption, with Pontianak recording higher values. The DDP scores were good, at 89.7 in Pontianak and 86.8 in Singkawang. However, there are still inequalities in consumption between food groups, especially the low consumption of oily fruits/seeds, tubers, and nuts. In conclusion, although the energy consumption and food diversity of the community are relatively good, improvements are needed in the distribution of consumption between food groups to support a more balanced and sustainable diet for the community.
Association Between Household Income and Fruit-Vegetable Expenditure and the Intake of Vitamins and Minerals in Pontianak City Fadly, Dzul
Journal of Health and Nutrition Research Vol. 3 No. 3 (2024)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v3i3.493

Abstract

This study explores the association between household income, fruit and vegetable expenditure, and the intake of selected micronutrients among urban households in Pontianak City. A cross-sectional survey was conducted on 100 households, collecting dietary data on calcium, phosphorus, iron, and vitamins A, B, and C using a 24-hour recall method. Socioeconomic data included monthly income and expenditure on fruits and vegetables. Pearson and Spearman correlation tests assessed the strength and direction of bivariate relationships, while multiple linear regression evaluated the combined effects of income and food expenditure on nutrient intake. Results showed that average household income was Rp 4,382,730, with a mean fruit and vegetable expenditure of Rp 294,880. Vitamin C intake exhibited a very strong and statistically significant correlation with income (Pearson r = 0.998; p < 0.001), and regression analysis confirmed income as a significant predictor (p < 0.001; R² = 0.996). Calcium intake was significantly associated with fruit and vegetable expenditure (p < 0.001; R² = 0.999), indicating that food purchasing behavior may more strongly influence calcium consumption. No significant associations were found between income or expenditure and the intake of vitamin A, vitamin B, iron, or phosphorus. These findings suggest that economic factors selectively influence micronutrient intake, where income plays a critical role in access to vitamin C-rich foods, while expenditure patterns relate more closely to calcium sources. Nutritional interventions in urban areas should consider both economic capability and consumption behavior to effectively address micronutrient deficiencies.
Aktivitas Antimikroba Isolat Bakteri Asam Laktat dari Pekasam Fadilla, Annisa Ika; Maherawati, Maherawati; Fadly, Dzul
Akuatika Indonesia Vol 10, No 1 (2025): Jurnal Akuatika Indonesia (JAkI)
Publisher : Direktorat Sumber Daya Akademik dan Perpustakaan Universitas Padjadjaran, Grha. Kandaga (P

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jaki.v10i1.54049

Abstract

Pekasam merupakan produk fermentasi yang biasanya menggunakan ikan air tawar sebagai bahan baku utama lalu diinkubasi di dalam wadah tertutup. Bakteri yang dominan tumbuh dalam pekasam adalah bakteri asam laktat (BAL). BAL memiliki potensi dalam menghambat pertumbuhan bakteri patogen penyebab foodborne disease. Tujuan dari penelitian ini adalah untuk mengisolasi BAL dari pekasam ikan air tawar dan menentukan aktivitas antimikrobanya terhadap Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella typhi dan Pseudomonas aeruginosa. Penelitian ini menggunakan metode deskriptif dengan parameter berupa jumlah koloni BAL, morfologi mikroskopis dan makroskopis BAL serta aktivitas antimikroba berdasarkan zona hambat BAL. Hasil penelitian menunjukkan bahwa jumlah koloni BAL dalam pekasam yang difermentasi selama 7 hari antara 4,57x105-5,63x106 CFU/mL. Berdasarkan morfologinya, diperoleh 24 isolat yang mempunyai ciri-ciri sebagai BAL. Semua isolat merupakan kelompok bakteri gram positif, 12 isolat berbentuk coccus dan 12 berbentuk isolat bacill. Semua koloni berbentuk bulat dan tidak beraturan, tepian rata dan bergelombang, elevasi cembung dan rata, warna putih dan putih kekuningan. Hasil uji aktivitas antimikroba pada semua sampel menunjukkan bahwa daya hambat isolat BAL dari pekasam terhadap bakteri B. subtilis, S.aureus, E. coli, S. typhi dan P.aeruginosa.   mempunyai rata-rata diameter zona hambat <5 mm. Zona hambat tertinggi (2,69 mm) terdapat pada sampel SG3 terhadap bakteri Staphylococcus aureus dan zona hambat terrendah (0,64 mm) terdapat pada sampel SG1 terhadap bakteri Pseudomonas aeurignosa.
Study of The Temperature and Timing Roasting of Black Glutinous Rice and Robusta Beans on The Quality of Coffee Powder Supermanto, Supermanto; Priyono, Suko; Purwayantie, Sulvi; Saputri, Nur Endah; Fadly, Dzul; Ayuni, Dwi
Journal of Health and Nutrition Research Vol. 1 No. 2 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v1i2.14

Abstract

Coffee is a kind of drink that comes from the processing and extraction of coffee beans. In the production of coffee powder, the flavor is the essential quality because flavor affects consumer preferences. To produce a coffee drink that has a distinctive flavour, that is by combining robusta coffee beans and black glutinous rice. The purpose of this study was to determine the best treatment combination of temperature and roasting time of robusta coffee beans and black glutinous rice on the quality of the coffee powder. The research design used RAK which was arranged in a factorial manner of two factors, namely roasting temperatures of 190°C, 200°C, 210°C, and roasting times of 10, 15, and 20 minutes, to obtain 9 treatment combinations, 3 replicates. The research data were analyzed statistically by the ANOVA test, followed by the BNJ test. While the hedonic quality test is analyzed using the Friedman method. The Effectiveness Index test does determination of the best treatment. The best quality of coffee powder is produced at a temperature and roasting time of 200°C 20 minutes, namely the yield of 8.40%, the water content of 1.39%, ash content of 3.80%, the caffeine content of 1.33%, total antioxidants 71.87%, organoleptic characteristics, namely flavor 3.73 (strong), acidity 3.40 (quite sour), body/mouthfeel 3.67 (thick) and color 3.53 (black).
Antioxidant Activity From Multiple Extraction Of Kratom Leaf (Mitragyna speciosa) Without Veins With Sonicator-Type Bath Purwayantie, Sulvi; Fadly, Dzul; Sholahuddin; Saputri, Nur Endah; Wijanarti, Sri
Journal of Health and Nutrition Research Vol. 1 No. 3 (2022)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v1i3.82

Abstract

Kratom is one of the export commodities from West Kalimantan, containing alkaloids that are beneficial to health. The export product currently in demand is extracted flour. So far, the most widely used extraction method is conventional single extraction, using maceration which is inefficient, long and consumes a lot of solvents. This study examined the process of alkaloid extraction using the technology of drying with a microwave and extraction using a sonicator. The study aimed to determine the microwave drying method which produces kratom leaf alkaloid levels and the type of solvent which produces the strongest IC-50 antioxidant properties from the bath-type sonicator multilevel extraction method. The research method was divided into 2 stages, namely, stage 1 drying with 2 ingredients, kratom leaves with veins and without veins, then tested for alkaloid levels. The leaves material with high alkaloids was continued for phase II of the IC-50 antioxidant property test from various solvents (hexane, methanol, ethanol) using multilevel extraction with a bath-type sonicator. Data analysis was carried out descriptively. The results showed that leaves without veins produced relatively higher levels of alkaloids than leaves with veins. The type of burner that produced IC-50 antioxidant activity was 0.3 ppm ethanol extract. Thus, these results can be a recommendation to stakeholders
Co-Authors Asyifa, Mega Ayuni, Dwi Azzahra, Uray Qiera Zelia Dhayan, Rosa Fadilla, Annisa Ika Harsanti, Brigita Ratna Herdiansyah, Dadang Maherawati, Maherawati Noorlatifah Noorlatifah Purwayantie, Sulvi Putri, Dea Malyana Romdhona, Nur Saputri, Nur Endah Sholahuddin Suko Priyono Supermanto, Supermanto Syamsi, Wisi Wilanda Th. Candra Wasis Agung Sutignya Wijanarti, Sri Winda Rahmalia Yohana Sutiknyawati Kusuma Dewi Yunianto, Andi Eka