Article Per Year (5 Year)
p-Index From 2021 - 2026
4.406
P-Index
This Author published in this journals
All Journal Jurnal Civics: Media Kajian Kewarganegaraan Jurnal Filsafat Al-Ulum Jurnal Ilmiah Pendidikan Pancasila dan Kewarganegaraan Jurnal Filsafat Jurnal Review Pendidikan dan Pengajaran (JRPP) Kumawula: Jurnal Pengabdian Kepada Masyarakat Jurnal Filsafat Indonesia Jurnal Inovasi Pembelajaran di Sekolah Jurnal Farmanesia HEALTHY: Jurnal Inovasi Riset Ilmu Kesehatan Sophia Dharma: Jurnal Filsafat Agama Hindu dan Masyarakat Nusantara Scientific Medical Research Journal Bookchapter Ekonomi Universitas Negeri Semarang Jurnal ABDIMAS MUTIARA Vitalitas Medis : Jurnal Kesehatan Dan Kedokteran JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL Klinik: Jurnal Ilmiah Kedokteran dan Kesehatan
Supartiningsih - -
Unknown Affiliation
Religion Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 52 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 52 Documents
Search

 2   3   4   5   6 
Identifikasi Bakteri dan Jamur pada Makanan dan Minuman Menggunakan Metode Polymerase Chain Reaction (PCR) dan Analisis Deoxyribonucleic Acid (DNA) Molekuler Devina Chandra; Manuppak Irianto Tampubolon; Monica Suryani; Supartiningsih Supartiningsih
Jurnal Ilmiah Kedokteran dan Kesehatan Vol. 5 No. 3 (2026): September: Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v5i3.7660

Abstract

Contamination of food and beverages by pathogenic bacteria and spoilage fungi remains a major public health concern, particularly in traditional and street-vended products where hygienic control is often inadequate. Conventional culture-based identification methods are time-consuming and often fail to detect slow-growing or non-culturable microorganisms. This study aimed to identify bacterial and fungal contaminants in food and beverage samples using Polymerase Chain Reaction (PCR) combined with molecular Deoxyribonucleic Acid (DNA) analysis. Samples were collected from local food vendors, and total genomic DNA was extracted using a commercial extraction kit. Bacterial identification targeted the 16S rRNA gene, while fungal identification targeted the Internal Transcribed Spacer (ITS) region, both amplified by PCR and visualized by agarose gel electrophoresis. Amplicons were sequenced and compared with reference sequences in the GenBank database using the Basic Local Alignment Search Tool (BLAST). The results revealed the presence of pathogenic and spoilage microorganisms, including Escherichia coli, Staphylococcus aureus, Salmonella sp., and Aspergillus species, indicating inadequate sanitation during food handling and storage. These findings confirm that PCR-based molecular analysis provides a rapid, sensitive, and specific approach for detecting microbial contamination in food and beverages.
Pengaplikasian Mikroba dalam Sediaan Fermentasi Makanan dan Minuman bagi Kesehatan Manusia Supartiningsih Supartiningsih; Syahira Syahira; Kemuning Zalianti; Wahyuni Sabina; Sofi Suci Sibagariang; Elisa Septiani Silalahi; Riska Wahyu Ningsih; Rival Kasnurlin Gulo; Tri She Wira U.B Sitompul; Saskia Dintapryana; Deya Rahmahyanti
Jurnal Ilmiah Kedokteran dan Kesehatan Vol. 5 No. 3 (2026): September: Jurnal Ilmiah Kedokteran dan Kesehatan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/klinik.v5i3.7682

Abstract

Fermented foods and beverages containing probiotic microorganisms provide substantial health benefits, yet public understanding of how these microbes work remains limited in many parts of Indonesia. This review examines fifteen published community-education and outreach articles on the application of fermentation microbes in food and beverages, focusing on the microbiological and probiotic mechanisms underlying these programs and their impact on public knowledge. A descriptive literature review was conducted on fifteen nationally published Indonesian journal articles (2019-2025), extracting the fermentation substrate, probiotic microorganisms involved, education method, and outcome of each activity, followed by comparative-descriptive analysis. All reviewed activities reported measurable knowledge improvement, with post-test scores consistently higher than pre-test scores, some reaching full comprehension among participants. The most frequently applied probiotics were Lactobacillus and Bifidobacterium, together with the SCOBY consortium used in kombucha, kefir, and yogurt, as well as products derived from local ingredients such as salak, pineapple peel, orange sweet potato, and Podang mango. Mechanistically, these probiotics act through competitive exclusion of pathogens, production of antimicrobial metabolites such as bacteriocins, and modulation of the immune system via gut-associated lymphoid tissue, thereby maintaining gut microbiota balance and preventing dysbiosis. Community education that combines an understanding of microbial fermentation mechanisms with hands-on training using local ingredients effectively improves public knowledge, skills, and health awareness regarding probiotic fermented foods, and represents a promising strategy for future public-health outreach in Indonesia.
Co-Authors Abbas, Aisyah Agus Sutono Ahmad Gazali, Ahmad Aritonang, Barita Chandra, Devina Devina Candra Devina Chandra Deya Rahmahyanti Dicky Yuswardi Wiratma Eka Margareta Sinaga Elisa Septiani Silalahi Eriwaty Silalahi, Yosy Cinthya Erni Erni Feriyansyah Feriyansyah Fitri, Anisa Fridelly Mairani Apt Ghufron Abdullah Gloria, Rifka Hardono Hadi Harefa, Karnerius Harianja, Ester Saripati Hartati, Nanda Hertanti, Rachmi Humairah, Humairah Hutauruk, Dumartina Jenie Palupi Kemuning Zalianti Khairunnisa Khairunnisa Laila, Asmuni Lailiy Muthmainnah Lulut Sasmito Manahan Situmorang Manuppak Irianto Tampubolon Manurung, Kesaktian Marbun, Eva Diansari Marpaung, Jon Kenedy Monica Suryani Munthe, Bernadetta R. Nasution, Pandapotan Noorzeha, Fuad Nugraha, Rizky Anandasigit Nurkolis Nurkolis, Nurkolis Panggabean, Indah Elsayanti Pratisto Tinarso Purba, Sri Dearmaita Putri, Ananda Dwi Restanty, Dian Aby Rika Febriani, Rika Riska Wahyu Ningsih Rival Kasnurlin Gulo Sari, Samsia Yolanda Sartini Sartini Saskia Dintapryana Septiana Dwiputri Maharani Sianipar, Artha Yuliana Silitonga, Maringan Sinaga, Eka M Sindung Tjahyadi Sipayung, Inri Priskila Siti Maimunah Siti Nurbaya Sitompul, Erly Sitompul, Hestin Novalina Sitorus, Elly Sitorus, Elly Nurita Sitorus, Panal Situmorang, Imelda Stefani Overia Situmorang, Manahan Sofi Suci Sibagariang Sofwan, Ahmad Ghazali Steven Tandiono SULASTRI Syahira Syahira Tampubolon, Manuppak Irianto Telaumbanua, May Fransisca Thaib, Cut Masyithah Tri She Wira U.B Sitompul Turnip, Icha Wahyuni Utami, Rona Wahyuni Sabina Yosy Cinthya Eriwaty Silalahi Yuliantoro, Moch Najib Zubaidi, Peri Aisyah Zuhairiah Nasution, Zuhairiah