Article Per Year (5 Year)
p-Index From 2021 - 2026
3.811
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Alchemy : Journal of Chemistry Current Biochemistry Jurnal Biodjati Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL MEDIA KESEHATAN Indonesia Natural Research Pharmaceutical Journal (INRPJ) Maspul Journal of Community Empowerment Mahaguru: Jurnal Pendidikan Guru Sekolah Dasar Jurnal Pengabdian UNDIKMA Cokroaminoto Journal of Primary Education eScience Humanity Journal Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Journal of Food and Agricultural Product Jurnal Entitas Pengabdian Masyarakat Edumaspul: Jurnal Pendidikan
Ekajayanti Kining
Universitas Halu Oleo
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
Molecular Identification of Endophytic Bacteria Isolated From Allium cepa L. Waste as Antibiofilm Agent Against S.mutans Ekajayanti Kining; Dian Firdiani; Sogandi; Muh. Achyar Ardat
Jurnal Biodjati Vol 10 No 1 (2025): May
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v10i1.44587

Abstract

Streptococcus mutans is a key contributor to dental caries due to its ability to form resilient biofilms. Endophytic bacteria are a promising source of natural antibiofilm agents. This study aimed to isolate and characterize endophytic bacteria from red onion (Allium cepa L) waste with potential antibiofilm activity against S. mutans. This research employed an exploratory laboratory design with descriptive and quantitative approaches. Morphological and Gram-staining analyses were conducted alongside molecular identification through 16S rRNA sequencing. Antibacterial and antibiofilm assays were performed to evaluate the biological activity of isolate EA1. Absorbance values from biofilm inhibition and degradation tests were analyzed using descriptive statistics to calculate inhibition percentages. Isolate EA1 exhibited strong biofilm degradation (77% inhibition), moderate inhibition of biofilm formation (53%), and relatively lower antibacterial activity (30% growth inhibition). Molecular analysis confirmed its identity as a member of the Enterobacter genus, closely related to E. tabaci and E. asburiae. EA1 holds significant potential as a source of novel antibiofilm compounds for controlling S. mutans. Further investigation is needed to characterize its active metabolites and evaluate its clinical applicability.
Exploration of Endophytic Bacteria from Benincasa hispida (Kundur) Plants Originating from Southeast Sulawesi and Their Antibacterial and Antibiofilm Activities against Staphylococcus aureus Ekajayanti Kining; Efrita Bataragoa; Fitria Dewi; A. Ainun Nurfajrin
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7665

Abstract

The main problem addressed is the increasing resistance of S. aureus, making it necessary to discover new bio-based antibacterial sources. This study aimed to isolate and identify endophytic bacteria from the leaves of B. hispida originating from Southeast Sulawesi, and to evaluate their antibacterial and antibiofilm activities against S. aureus using the disc diffusion method and crystal violet assay. The research methods included surface and internal tissue sterilization of the plant, isolation of bacterial colonies, Gram staining, metabolite extraction, bioactivity tests, and phytochemical assays. Results indicated one endophytic bacterial isolate with Gram-positive characteristics, and the endophyte extract demonstrated very strong antibacterial activity at a concentration of 200 microgram/mL (inhibition zone 22–23 mm, comparable to the positive control). The percentages of growth inhibition and biofilm degradation reached >80% and >70% respectively at the highest concentration. In conclusion, endophytic bacteria from B. hispida of Southeast Sulawesi have promising potential as a natural source of antibacterial and antibiofilm agents relevant for therapeutic development against S. aureus infections. Keywords: Benincasa hispida; antibacterial; antibiofilm; S. aureus; Kendari
Pengaruh Subtitusi Tepung Terigu Dengan Ubi Jalar Ungu (Ipomoea batatas Poiret) Dan Rumput Laut (Euchema cotonii) Terhadap Kualitas Mie Basah Ekajayanti Kining; Livia Rhea Alvita; Halimah Husain
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 1 No. 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v1i2.25259

Abstract

This research is an experimental research that aimed to find the best composition of purple sweet potato wet noodle between wheat flour, purple sweet potato and seaweed as food alternatives and determine the effect of ratio of flour and purple sweet potato by adding seaweed to the organoleptic quality (color, flavor, aroma and firmness), tensile strength and water content. The samples in this research were wheat flour, purple sweet potato (Ipomoea batatas Poiret) and seaweed (Euchema cotonii). The research outcome data were analyzed by using analysis of variance (ANOVA) with 2 factorial i.e the ratio between flour and sweet potato (A) with 3 levels : (100% wheat flour: 0% sweet potato), (60% wheat flour: 40% sweet potato), and (50% wheat flour: 50% sweet potato) and the addition of seaweed (B) with 2 level, ie without the addition of seaweed and seaweed with the addition of 6 g. Ratio of wheat flour with purple sweet potato had highly significant effect on organoleptic (color, flavor, aroma and firmness), tensile strength and water content of the resulting wet noodle. The addition of seaweed had highly significant effect on the organoleptic color but did not significant effect on water content, tensile strength, organoleptic taste, aroma and firmness. Ratio of wheat flour and 60% purple sweet potato: 40% give better results in the manufacture of purple sweet potato wet noodles. 
Formulasi Permen Jelly Jeruk Kalamansi dengan Subtitusi Glukomanan Konjak Livia Rhea Alvita; Vida Elsyana; Ekajayanti Kining
Jurnal Gizi dan Kuliner (Journal of Nutrition and Culinary) Vol. 1 No. 2 (2021): EDISI AGUSTUS
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jnc.v1i2.26863

Abstract

Jeruk kalamansi merupakan salah satu jenis jeruk yang memiliki kandungan vitamin C yang tinggi, dimana jeruk tersebut umumnya tidak dikonsumsi langsung karena rasanya yang sangat asam. Bahan pembentuk gel yang umum digunakan pada pembuatan permen jelly yaitu gelatin. Pada penelitian ini mencoba mensubtitusikan glukomanan konjak untuk mengurangi penggunaan gelatin yang sebagian besar terbuat dari produk turunan babi serta mencari tekstur permen jelly yang terbaik sesuai SNI. Kombinasi antara glukomanan konjak dan gelatin pada produk permen jelly menunjukkan perbedaan nyata terhadap nilai kadar air, nilai kadar abu dan juga nilai gula reduksi dengan nilai sig. < 0,05. Formula F1 merupakan formula terbaik dengan nilai kadar air 19,90 ±0,42 %, kadar abu 0,14 ± 0,002 %, dan kadar gula reduksi 2,22 ±0,04 % yang telah memenuhi syarat mutu permen jelly (SNI 3547.02-2008) serta formula F1 memiliki kandungan vitamin C yang tertinggi yaitu sebesar 17.38 %. Tekstur permen jelly dengan penambahan glukomanan konjak berkisar antara 0,67 - 0,71 kg/0.05 cm3, dimana hasil tersebut tidak berbeda nyata dengan tekstur permen jelly komersial.
Co-Authors A. Ainun Nurfajrin A. Ainun Nurfajrin. S Ahyar Ardat, Muh Alvita, Livia Rhea Aminullah Aminullah Aminullah Aminullah Aminullah Aminullah, Aminullah ASNI Assidiq, Ilham Astari Rusdin, Rista Astin, Nur Azis, Nur Asmi Badi, Muslim Bahar, Hasrawati Baharuddin Baharuddin Basri Basri Dian Firdiani Dian Firdiani Efrita Bataragoa ELIHAMI, ELIHAMI Elsyana, Vida Fatmawati Fatmawati Fitria Dewi Ginting, Dina Marsella Br. Hajrawati, Hajrawati Idham Khaliq Irma Isnafia Arief Ismaya Ismaya Ita Sarmita Samad La Ode Muhammad Oking Abdul Aziz Livia Rhea Alvita M. Yunus Sudirman Meliana Meliana Muh. Achyar Ardat Novik Nurhidayat Nur Afni Nur Aina Nur Atiqa NurAfni NurAfni Restu, Muhammad Rifa'atus Shalihah Rista Astari Rusdin Rista Astari Rusdin Rusdin, Rista Astari Rustiani Rustiani SITI HALIMAH LAREKENG, SITI HALIMAH Sogandi Sogandi Sogandi Sogandi, Sogandi Sry Astuti, Sry Suharman Suharman Suharman Suharman, Suharman Suherman suherman Syahriani Syahriani, Syahriani Syamsul Falah Vida Elsyana Widiawati, Wilda Yukir Yukir Yusnita Sari Zakiah Wulandari