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All Journal Jurnal Veteriner BIOTROPIA - The Southeast Asian Journal of Tropical Biology Indonesian Journal of Mathematics and Natural Sciences Jurnal Penelitian Pendidikan Lembaran Ilmu Kependidikan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Scientific Journal of Informatics Journal of Biology Education Agriprima : Journal of Applied Agricultural Sciences Unnes Science Education Journal Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Gizi Klinik Indonesia Biosaintifika: Journal of Biology & Biology Education JURNAL PANGAN Journal of Innovative Science Education Berkala Penelitian Hayati Life Science Proceeding of International Conference on Science, Education, and Technology Bookchapter Alam Universitas Negeri Semarang Prosiding Seminar Nasional Biologi Life Science Journal of Creativity Student
Siti Harnina Bintari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Analysis of Knowledge, Higher-Order Thinking Skills, and Compiling Evaluations for MA Biology Teachers in Pati Regency Masru'ah, Masru'ah; Bintari, Siti Harnina; Alimah, Siti
Journal of Innovative Science Education Vol 11 No 1 (2022): April 2022
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jise.v10i1.47833

Abstract

The thing that biology teachers must pay attention to in educating students to be able to think at higher-order is the mastery of the teachers' knowledge in biology material, the teachers' higher-order thinking skills, and their ability to develop HOTS in the learning process. When the teachers possess them, the teacher can create and develop an effective HOTS learning class. The purpose of this study was to analyse the ability of knowledge (factual, conceptual, procedural, and metacognitive), higher-order thinking (analysing, evaluating, and creating), and activities to design HOTS-oriented evaluations for Madrasah Aliyah teachers in Pati Regency. This study uses a mixed-method approach with a sequential explanation method. The research population includes members of the MA Biology MGMP in Pati Regency, totalling 35 people. The results showed that 1) MA teachers in Pati Regency had high-level knowledge and thinking skills in ecosystem concepts in the sufficient category, and 2) the ability to compile a HOTS-oriented biology learning evaluation was in a good category.
PENGARUH INFUSA BANGLE PADA PROSES PERENDAMAN IKAN BANDENG TERHADAP JUMLAH BAKTERI Escherichia coli Tirtaningrum, Fitria Ayu; Bintari, Siti Harnina; Martuti, Nana Kariada Tri
Life Science Vol 3 No 1 (2014)
Publisher : Universitas Negeri Semarang

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Tujuan penelitian ini adalah mengetahui pengaruh berbagai dosis infusa bangle (Zingiber cassumunar Roxb.) pada proses perendaman ikan bandeng terhadap jumlah bakteri Escherichia coli. Infusa bangle  merupakan hasil dari serbuk bangle yang dilarutkan dalam air. Sampel yang digunakan adalah 14 ekor ikan bandeng yang diperoleh dari tambak Tapak Tugurejo Semarang. Penelitian ini merupakan penelitian eksperimental dengan rancangan acak lengkap yang dibagi dalam 7 kelompok perlakuan, yaitu ikan bandeng direndam dalam infusa bangle dengan dosis 0%, 12,5%, 15%, 17,5%, 20%, 22,5% dan 25%. Untuk mengetahui pertumbuhan bakteri, sampel ikan bandeng hasil pengenceran 10-5 dan 10-6 ditumbuhkan pada medium Endo Agar. Data yang diperoleh dianalisis dengan metode Anava satu arah dengan taraf kepercayaan 95%. Hasil perhitungan jumlah bakteri pada konsentrasi 25% adalah 1,0 x 106 CFU/ml, konsentrasi 12,5% adalah 2,2 x 107 CFU/ml dan kontrol adalah 2,8 x 108 CFU/ml. Dari hasil penelitian dapat disimpulkan bahwa penggunaan infusa bangle pada proses perendaman ikan bandeng berpengaruh terhadap penurunan jumlah bakteri Escherichia coli.The goal of this study is know the effect of various doses of infusion Zingiber cassumunar Roxb. on the immersion process milkfish to the number of bacteria Escherichia coli. Infuse Zingiber cassumunar Roxb. is the result of a powder that is dissolved in water. The samples used were 14 ponds milkfish obtained from fishpond in Tapak Tugurejo Semarang. This research is an experimental research with a completely randomized design were divided into 7 treatment groups, that is milkfish marinated in Zingiber cassumunar Roxb.  infusion at a dose of 0%, 12,5%, 15%, 17,5%, 20%, 22,5% and 25%. To determine bacterial growth, dilution of the fish sampled at 10-5 and 10-6 grown on Endo Agar. The data have been obtained were analyzed with one-way ANOVA statistical method with 95% confidence level. The results of the calculation of the number of bacteria at a concentration of 25% is 1,0 x 106 CFU/ml, a concentration of 12.5% ​​is 2.2 x 10 7 CFU/ml and the control was 2.8 x 10 8 CFU/ml. From the results of this study concluded that the use of infusion bangle on milkfish immersion effect on decreasing the number of Escherichia coli bacteria
KAJIAN KUALITAS BAKTERIOLOGIS AIR MINUM ISI ULANG DI KABUPATEN BLORA Natalia, Lidya Ayu; Bintari, Siti Harnina; Mustikaningtyas, Dewi
Life Science Vol 3 No 1 (2014)
Publisher : Universitas Negeri Semarang

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Abstract

Konsumsi dari air minum isi ulang di Kabupaten Blora semakin hari semakin meningkat. Depo air minum isi ulang (DAMIU) pada satu sisi mendukung upaya mewujudkan masyarakat sehat karena memperluas jangkauan konsumsi air bersih, tetapi pada satu sisi yang lain DAMIU menjadi cenderung bermasalah ketika dihadapkan dengan kepentingan bisnis. Penelitian ini bertujuan untuk mengetahui kualitas bakteriologis air minum isi ulang yang ada di Kabupaten Blora dengan metode Most Probable Number (MPN). Sampel yang digunakan adalah 25 depo air minum isi ulang yang berlokasi di setiap kecamatan, di Kabupaten Blora. Uji bakteriologis air minum isi ulang menggunakan metode MPN. Hasil uji MPN yaitu 24 sampel air minum isi ulang tidak terkontaminasi bakteri coliform, sedangkan 1 sampel air minum isi ulang terkontaminasi bakteri coliform. Dari hasil penelitian dapat disimpulkan bahwa kualitas bakteriologis air minum isi ulang di Kabupaten Blora menunjukkan hasil layak untuk dikonsumsi oleh masyarakat, karena 24 air minum produk depo air minum isi ulang tidak terkontaminasi bakteri coliform, sedangkan 1 produk air minum isi ulang terkontaminasi bakteri coliform.Consumption of drinking water refill in Blora increasingly rising. Depo drinking water refill (DAMIU) on the one hand to support efforts to create a healthy society because it expands the range of water consumption, but on the other hand tend DAMIU becomes problematic when faced with business interests This study aimed to determine the bacteriological quality of refill drinking water that existing Blora with Most Probable Number (MPN) method . The sample used for this study 25 different refill drinking water depots located in every district, in Blora. Bacteriological testing of drinking water refill using theMost Probable Number (MPN). The result of  MPN was 24 samples of refill drinking water were not contaminated with coliform bacteria, whereas 1 sample of refill drinking water was contaminated with coliform bacteria. From this research we can conclusion that bacteorogical quality of refill drinking water in Blora was indicated that its proper to consume for people in Blora. For, 24 of 25 samples of refill drinking water were not contaminated with coliform bacteria, whereas 1 of 25 samples was contaminated with coliform bacteria.
STUDI OBSERVASI HIGIENITAS PRODUK TEMPE BERDASARKAN PERBEDAAN METODE INOKULASI Winanti, Ruri; Bintari, Siti Harnina; Mustikaningtyas, Dewi
Life Science Vol 3 No 1 (2014)
Publisher : Universitas Negeri Semarang

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Abstract

Metode inokulasi dalam pembuatan tempe yang baik sangat penting dan berpengaruh untuk menghasilkan produk tempe yang higienis dan bermutu baik. Tujuan penelitian ini adalah untuk mengetahui tentang higienitas produk tempe berdasarkan perbedaan metode inokulasi (dicampur air dan tanpa dicampur air). Sampel yang digunakan adalah tempe berumur 36 jam yang diambil dari 12 Industri kecil menengah (IKM) di Desa Bandar Kabupaten Batang, IKM I sampai dengan VI menggunakan metode inokulasi dengan dicampur air dan IKM VII sampai dengan XII menggunakan metode inokulasi tanpa dicampur dengan air. Hasil penelitian menunjukkan jumlah Escherichia coli tertinggi yaitu 2,67x107 CFU/ml diperoleh dari IKM VI (metode inokulasi dicampur air), sedangkan jumlah Escherichia coli terendah yaitu 1,4x106 CFU/ml diperoleh dari IKM X (metode inokulasi tanpa dicampur air). Jumlah Bakteri asam laktat (BAL) terendah yaitu 1,66x107 CFU/ml diperoleh dari IKM VI (metode inokulasi dicampur air) sedangkan jumlah Bakteri asam laktat (BAL) tertinggi yaitu 2,96x107 CFU/ml diperoleh dari IKM X (metode inokulasi tanpa dicampur air). Dari hasil penelitian dapat disimpulkan bahwa pada IKM tempe di Desa Bandar Kabupaten Batang, menggunakan metode inokulasi yang berbeda (dicampur air dan tanpa dicampur air) menunjukkan produk yang kurang higienis dengan hasil cemaran Escherichia coli lebih dari 10 sel/gr sehingga dapat dikatakan produk tempe ini tidak memenuhi SNI 2009.Inoculationsystem of good tempeh production very importand and took effect of hygienic and qualified Tempeh product. The purpose of this research was to find out about the hygiene of Tempe’s product towards difference inoculation method (mixed with water and unmixed with water). The sample that was used is Tempeh whose age 36 hours that was taken from 12 home industry (IKM) in the village Bandar regency Batang, IKM I to VI used inoculation method and IKM VII to XII used inoculation method unmixed with water. The result showed significant differences. It was showed by a higest number of Escherichia Coli was 2,67x107 CFU/ml the result from IKM VI (water mix inoculation method), whereas the lowest number of Escherichia Coli was 1,4 x106 CFU/ml the result from IKM X (water unmix inoculation method). Lowest number of Lactid Acid Bacterial (BAL) was 1,66x107 CFU/ml the result from IKM VI (water mix inoculation method), whereas the higest number of  Lactid Acid Bacterial (BAL) was 2,96x107 CFU/ml the result from IKM X (water unmix inoculation method). From the research could be concluded that IKM tempeh in the village Bandar regency Batang, used difference inoculation method (mixed with water and unmixed with water)show less hygienic product with Escherichia coli contamination of the results of more than 10 cells/gr so it can be said tempeh product does not meet ISO 2009.
STUDI AKTIVITAS ANTIBAKTERI SARI DAUN BINAHONG (Anredera cordifolia) TERHADAP PERTUMBUHAN Bacillus cereus dan Salmonella enteritidis Rahmawati, Fahmi; Bintari, Siti Harnina
Life Science Vol 3 No 2 (2014)
Publisher : Universitas Negeri Semarang

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Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri sari daun binahong (Anredera cordifolia) terhadap pertumbuhan Bacillus cereus dan Salmonella enteritidis. Sampel daun binahong diperoleh dari Desa Gentan Kecamatan Bendosari Kabupaten Sukoharjo. Konsentrasi sari daun binahong yang digunakan adalah 25 %, 50 %, 75 %, dan 100 %, dengan antibiotik kotrimoksazol sebagai kontrol positif. Uji aktivitas antibakteri sari daun binahong terhadap bakteri Bacillus cereus dan Salmonella enteritidis dilakukan secara in vitro menggunakan metode difusi kertas cakram melalui pengukuran diameter zona hambat. Data dianalisis one way Anova dengan tingkat kepercayaan 95% dan diuji lanjut LSD. Hasil penelitian menunjukkan bahwa sari daun binahong pada konsentrasi 100% dapat menghambat pertumbuhan Bacillus cereus dan Salmonella enteritidis masing-masing sebesar 9,64 mm dan 6,86 mm. Konsentrasi hambat minimum yaitu pada konsentrasi 25% dengan zona hambat 2,54 mm pada B. cereus dan 2,52 mm pada Salmonella enteritidis. Simpulan dari penelitian ini adalah daun binahong memiliki aktivitas antibakteri terhadap pertumbuhan Bacillus cereus dan Salmonella enteritidis, dan aktivitas antibakteri lebih besar ditunjukkan pada bakteri Gram positif yaitu Bacillus cereus. This study aims to determine the antibacterial activity of the binahong leaf extract on the growth of Bacillus cereus and Salmonella enteritidis. The sample is derived from plants grown in Gentan Bendosari Sukoharjo. The concentrations of the binahong leaf extract used are 25 %, 50 %, 75%, and 100%, with the antibiotic cotrimoxazole as a positive control. The test of binahong leaf extract antibacterial activity against bacterial of Bacillus cereus and Salmonella enteritidis is done in vitro using paper disc diffusion method by measuring the diameter of inhibition zone. The data is analyzed using one way Anova with 95% trust level and LSD test further. The results showed that the binahong leaf extract at a concentration of 100 % can inhibit 9,64 mm of Bacillus cereus growth and 6,86 mm of Salmonella enteritidis growth. The minimum inhibition concentration is at a concentration of 25 % with the inhibition zone 2,54 mm for Bacillus cereus and 2,52 mm for Salmonella enteritidis. The conclusions of this study is binahong leaves have antibacterial activity against the growth of Bacillus cereus and Salmonella enteritidis, greater antibacterial activity shown in Gram positive bacteria that Bacillus cereus.
PENGARUH INFUSA DAUN BELUNTAS (Pluchea indica) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus epidermidis Maftuhah, Anis; Bintari, Siti Harnina; Mustikaningtyas, Dewi
Life Science Vol 4 No 1 (2015)
Publisher : Universitas Negeri Semarang

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Abstract

Bau badan merupakan salah satu masalah yang mengganggu kehidupan sehari-hari. Kelenjar apokrin mengandung lemak dan protein, yang apabila di uraikan oleh bakteri akan menimbulkan bau yang tidak enak, bau inilah yang di kenal bau badan. Salah satu bakteri pada bau badan adalah bakteri Staphylococcus epidermidis. Bakteri Staphylococcus epidermidis umumnya telah resisten terhadap antibiotik penisilin dan metisilin. Daun beluntas diduga memiliki potensi antibakteri karena mengandung steroid, alkaloid, fenol dan flavonoid. Tujuan dari penelitian ini adalah untuk mengetahui adanya pengaruh infusa daun beluntas terhadap pertumbuhan bakteri Staphylococcus epidermidis. Yang digunakan dalam penelitian ini adalah penelitian eksperimen yang dilakukan dilaboratorium Fakultas Kedokteran mikrobiologi molekuler Universitas Diponegoro dengan perlakuan konsentrasi ekstrak (20%, 40%, 60%, 80%, 100%) sedangkan konsentrasi suspensi bakteri Staphylococcus epidermidis adalah 1x106 sel/ml. Metode yang digunakan adalah metode dilusi untuk mengamati MIC (Minimum Inhibitory Concentration) dari nilai OD (optical density) dan mengamati MBC (Minimum Bactericidal Concentration). Hasil penelitian menggunakan analisa deskriptif. Hasilnya menunjukkan bahwa infusa daun beluntas dapat menghambat pertumbuhan Staphylococcus epidermidis. Penelitian menunjukkan MIC adalah konsentrasi 20% dengan selisih nilai OD -0.026 sedangkan MBC infusa daun beluntas terhadap bakteri Staphylococcus epidermidis adalah konsentrasi 100% ditandai dengan sudah tidak munculnya koloni bakteri Staphylococcus epidermidis. Kandungan daun beluntas yang berperan sebagai antibakteri adalah tannin, fenol, flavonoid, sterol dan alkaloid. Disimpulkan bahwa daun beluntas memiliki pengaruh antibakteri terhadap Staphylococcus epidermidis secara in vitro. Body odor is one of the problems that interfere with daily life. Apocrine glands contain fat and protein, which when is described by the bacteria will cause an unpleasant smell, the smell is what is known body odor. One of the bacteria in the body odor is the bacteria Staphylococcus epidermidis. Staphylococcus epidermidis bacteria are generally resistant to antibiotics penicillin and methicillin. Beluntas leaves suspected to have antibacterial potency because they contain steroids, alkaloids, phenols and flavonoids. The aim of this study was to investigate the effect of infusion of leaves beluntas on the growth of Staphylococcus epidermidis. Used in this study is an experimental research conducted molecular microbiology laboratory of the Faculty of Medicine, University of Diponegoro by treatment with the extract (20%, 40%, 60%, 80%, 100%), while the concentration of Staphylococcus epidermidis suspension is 1x106 cells / ml. The method used is the dilution method to observe the MIC (Minimum Inhibitory Concentration) of the OD (optical density) and observing the MBC (Minimum Bactericidal Concentration). The results using descriptive analysis. The results show that infusion of leaves beluntas can inhibit the growth of Staphylococcus epidermidis. Research shows MIC is the concentration of 20% with a difference of OD value -0026 while MBC infuse leaves beluntas against Staphylococcus epidermidis was 100% concentration has not marked by the appearance of colonies of Staphylococcus epidermidis. Beluntas leaf content that acts as an antibacterial is tannin, phenols, flavonoids, sterols and alkaloids. Beluntas concluded that the leaves have antibacterial effect against Staphylococcus epidermidis in vitro
PENGARUH PENAMBAHAN KONSENTRASI SUSU SAPI DAN WAKTU FERMENTASI TERHADAP KUALITA`S SOYGHURT Jayanti, Septi; Bintari, Siti Harnina; Iswari, Retno Sri
Life Science Vol 4 No 2 (2015)
Publisher : Universitas Negeri Semarang

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Pembuatan tempe yang memerlukan banyak air menyebabkan banyaknya limbah cair yang dihasilkan, salah satunya yaitu rebusan kedua kedelai. Limbah cair tersebut masih mengandung banyak senyawa-senyawa organik seperti protein, karbohidrat, lemak, dan minyak., sehingga masih dapat dimanfaatkan sebagai bahan dasar minuman seperti yoghurt kedelai atau soyghurt. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh konsentrasi susu dan waktu fermentasi terhadap kadar total asam laktat, jumlah bakteri asam laktat soyghut, dan tingkat kesukaan masyarakat. Konsentrasi susu sapi yang digunakan yaitu 10%, 20%, dan 30%. Sedangkan waktu fermentasinya yaitu 4, 6, 8, dan 10 jam. Metode yang dilakukan dalam penelitian ini adalah penelitian eksperimental dengan 12 perlakuan dan 3 kali ulangan.Hasil penelitian menunjukkan bahwa kadar asam laktat tertinggi terdapat pada soyghurt dengan penambahan susu sapi sebanyak 30% dengan waktu fermentasi 10 jam. Jumlah bakteri asam laktat (BAL) dari tiap perlakuan tidak terdapat perbedaan yang signifikan. Hasil uji organoleptik didapatkan soyghurt dengan penambahan susu sapi 30% dengan waktu fermentasi 10 jam  paling disukai oleh panelis.Dari hasil penelitian tersebut dapat disimpulkan bahwa penambahan konsentrasi susu sapi dan waktu fermentasi berpengaruh terhadap kadar asam laktat dan tingkat kesukaan masyarakat tetapi tidak berpengaruh terhadap jumlah bakteri asam laktat Making tempe that require a lot of water caused many wastewater produced, one of which is both soybean stew. The liquid waste still contains a lot of organic compounds such as proteins, carbohydrates, fats, and oils., So that they can be used as a basic ingredient of beverages such as soy yogurt or soyghurt. This study aims to determine how the effect of milk concentration and time of fermentation on total levels of lactic acid, the amount of lactic acid bacteria soyghut, and the level of community preferences. Concentration of cow's milk used are 10%, 20%, and 30%. While the fermentation time is 4, 6, 8, and 10 hours. The method used in this research is experimental research with 12 treatments and 3 repetitions. The results showed that the highest levels of lactic acid found in cow's milk soyghurt with the addition of as much as 30% with a fermentation time of 10 hours. Moderate to BAL number of every treatment there is no significant difference. From the results obtained soyghurt organoleptic test by the addition of 30% cow's milk fermentation time of 10 hours panelis. From most favored by these results we can conclude that the addition of cow's milk concentration and fermentation time effect on lactic acid levels and A levels of society but does not affect the amount of lactic acid bacteria Making tempe that require a lot of water caused many wastewater produced, one of which is both soybean stew. The liquid waste still contains a lot of organic compounds such as proteins, carbohydrates, fats, and oils., So that they can be used as a basic ingredient of beverages such as soy yogurt or soyghurt. This study aims to determine how the effect of milk concentration and time of fermentation on total levels of lactic acid, the amount of lactic acid bacteria soyghut, and the level of community preferences. Concentration of cow's milk used are 10%, 20%, and 30%. While the fermentation time is 4, 6, 8, and 10 hours. The method used in this research is experimental research with 12 treatments and 3 repetitions. The results showed that the highest levels of lactic acid found in cow's milk soyghurt with the addition of as much as 30% with a fermentation time of 10 hours. Moderate to BAL number of every treatment there is no significant difference. From the results obtained soyghurt organoleptic test by the addition of 30% cow's milk fermentation time of 10 hours panelis. From most favored by these results we can conclude that the addition of cow's milk concentration and fermentation time effect on lactic acid levels and A levels of society but does not affect the amount of lactic acid bacteria
ANALISIS PROSES PEMBUATAN TEMPE MELALUI CARA PRODUKSI HIGIENIS DAN PENDEKATAN MOLEKULER Nugraini, Anisa Ratna; Bintari, Siti Harnina; Mustikaningtyas, Dewi
Life Science Vol 5 No 1 (2016): April 2016
Publisher : Universitas Negeri Semarang

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Hampir semua tahapan pembuatan tempe merupakan tahap kritikal, sehingga dalam pembuatannya perlu menerapkan prinsip hieginis. Penelitian ini bertujuan untuk mengidentifikasi ada tidaknya kontaminasi bakteri Escherichia coli pada tempe segar dan untuk memprediksi kemungkinan faktor penyebab kontaminasi tersebut di sentra industri tempe Semarang Barat. Observasi dilakukan pada 17 industri tempe di Semarang Barat. Pengujian molekuler secara berturut-turut dilakukan dengan isolasi DNA, analisis DNA menggunakan primer 16E1/E2, dan uji mikrobiologi menggunakan medium Endo Agar. Berdasarkan hasil observasi, 16 industri tempe teridentifikasi ada bakteri E.coli. Satu industri tempe tidak teridentifikasi ada bakteri E.coli. Hal ini ada hubungannya terhadap diterapkannya cara produksi higienis. Hasil yang diperoleh dari isolasi DNA, 17 sampel menghasilkan konsentrasi DNA sebesar 26,250-903,350 ng/µl pada kemurnian DNA sebesar 1,521-1,946. Hasil analisis DNA menggunakan primer 16E1/16E2 pada elektroforesis gel agaros, 16 sampel menunjukkan pita DNA sebesar 584 bp. Hasil uji mikrobiologi pada medium Endo Agar, 16 sampel positif E.coli dengan menunjukkan koloni merah metalik. Kontaminasi bakteri E.coli pada tempe segar diduga berasal dari proses produksi tidak dengan dua kali perebusan, lingkungan sekitar dan pekerja. Almost all phases in tempe production is critical stage, so it is need to apply the hygienic principle. This study attempts to identify the presence of Escherichia coli contamination in fresh tempe and to predict the possibility of factor that responsible in E.coli contamination in fresh tempe produced by tempe industry in Western Semarang. This research started with isolating DNA sample, and then analyzing the DNA with PCR method using 16E1/E2 primer, and later, microbiologically confirmation test using Endo Agar medium. The observation is conducted in 17 industries in Western Semarang. The results from isolating the DNA of 17 tempe samples produce DNA concentration of 26,250-903,350 ng/µl, while the DNA purity is 1,521-1,946. The results of DNA analysis using 16 E1/E2 primer showed that 16 tempe samples displayed DNA tape of 584 bp.The results of microbiologic test showed that 16 tempe samples positively E.coli-contaminated which identified by having a metallic pink colony in Endo Agar medium. Based on the results from observation, 16 industries is identified by having E.coli in the producted tempe because yet to apply hygienic production. As described above, E.coli contamination came from the environment, the worker, and the production process is not with boiling twice.
Pengaruh Konsentrasi Antibakteri Propolis terhadap Pertumbuhan Bakteri Streptococcus pyogenes secara In Vitro Milah, Nihayatul; Bintari, Siti Harnina; Mustikaningtyas, Dewi
Life Science Vol 5 No 2 (2016): October 2016
Publisher : Universitas Negeri Semarang

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Propolis merupakan salah satu produk lebah madu yang memiliki banyak manfaat, salah satunya memiliki sifat sebagai antibakteri. Penelitian tentang antibakteri propolis sudah banyak dikembangkan baik di dalam negeri maupun luar negeri, namun belum ada penelitian antibakteri propolis terhadap bakteri Streptococcus pyogenes STR 10 yang bersifat Gram positif yaitu bakteri penyebab faringitis. Tujuan penelitian ini adalah menentukan pengaruh konsentrasi antibakteri propolis terhadap pertumbuhan bakteri S. pyogenes secara in vitro dan menentukan nilai Minimum Inhibitory Concentration (MIC). Propolis diencerkan sehingga didapatkan konsentrasi 100%, 50%, 25%, dan 12,5%. Uji antibakteri pada penelitian ini menggunakan metode difusi dengan empat kali ulangan. Hasil penelitian menunjukkan pemberian propolis 100%, 50%, 25% dan 12,5% mampu membentuk rata-rata diameter zona hambat berturut-turut yaitu 19,76 mm, 10,9 mm, 5,97 mm dan 3,3 mm. Simpulan dari penelitian ini adalah konsentrasi propolis secara in vitro berpengaruh terhadap pertumbuhan bakteri S. pyogenes. Semakin tinggi konsentrasi propolis maka semakin kuat daya hambat bakterinya. Propolis mempunyai sifat antibakteri karena mengandung senyawa flavonoid yang bekerja dengan mengganggu permeabilitas sel bakteri. Konsentrasi penghambatan minimum propolis untuk bakteri Streptococcus pyogenes adalah 12,5%. Propolis is a natural product produced by honey bees that has many benefits, one of them is it has antibacterial properties. Research on antibacterial propolis has been developed both domestically and abroad, but there is still no research about antibacterial propolis against Gram-positive bacteria namely Streptococcus pyogenes, bacteria that cause pharyngitis. The purpose of this research was to determine the effect of antibacterial concentration of propolis on the growth of S. pyogenes bacteria by in vitro and to determine the Minimum Inhibitory Concentration (MIC). Liquid propolis sample was diluted using a dilution series to get propolis with a concentration of 100%, 50%, 25%, and 12.5% ​​for antibacterial testing against the bacteria S. pyogenes STR 10. Antibacterial test in this research was used diffusion method with four replication to determine MIC. The results showed that propolis treatment 100%, 50%, 25% and 12.5% ​ formed the ​average inhibition zone diameter 19.76 mm, 10.9 mm, 5.97 mm and 3.3 mm, respectively. The conclusion of this research is the concentration of propolis antibacterial affect the growth of S. pyogenes bacteria by in vitro. Higher concentration of propolis give the effect of stronger the inhibition of bacteria growth. Propolis has antibacterial properties due to their flavonoids contained which work by disrupting the bacterial cell permeability. The MIC of propolis for the S. pyogenes is 12.5%.
Produksi Biohidrogen dari Limbah Organik Cair Molase dan Vinasse Menggunakan Bakteri Rhodobium marinum Anhari, Saeful; Bintari, Siti Harnina; Mubarok, Ibnul; Susilaningsih, Dwi
Life Science Vol 5 No 2 (2016): October 2016
Publisher : Universitas Negeri Semarang

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Abstract

Biohidrogen merupakan salah satu sumber energi alternatif terbarukan yang dihasilkan melalui proses biologis menggunakan bahan baku biomassa organik dengan melibatkan mikroorganisme penghasil gas hidrogen. Penelitian ini bertujuan menentukan dan membandingkan rasio kebaharuan terhadap produksi gas biohidrogen dari limbah organik cair molase dan vinasse selama fotofermentasi menggunakan Rhodobium marinum. Penelitian ini menggunakan Rancangan Acak Lengkap tiga faktor, terdiri dari jenis limbah (molase dan vinasse), konsentrasi limbah (10%, 50%, 100%) dan pH limbah (6, 7, 8), pola perlakuan 2x3x3 dengan tiga kali ulangan. Penelitian ini memiliki alur penelitian: pembuatan media tumbuh bakteri, kultivasi bakteri, persiapan media produksi, karakterisasi media produksi, fotofermentasi, dan pengukuran kadar biohidrogen. Rerata hasil produksi gas biohidrogen limbah molase tersignifikan berturut-turut pada K1P3, K2P3, K3P3 sebesar 86/10-1 L kultur, 146/10-1 l kultur, 188/10-1 L kultur dan produksi gas biohidrogen limbah vinasse berturut-turut pada K2P3, K3P3 sebesar 86/ 10-1 L kultur, 110/ 10-1 L kultur. Kesimpulan yang diperoleh bahwa rasio kebaharuan produksi gas biohidrogen molase:vinasse sebesar 27:20. Produksi gas biohidrogen tertinggi pada limbah molase sebesar 188/10-1 L kultur dan limbah vinasse sebesar 110/10-1 L kultur. Biohydrogen is one alternative renewable energy sources produced through biological processes using organic biomass feedstocks involve hydrogen gas-producing microorganisms. This study aims to determine and compare the recency ratio biohydrogen to gas production from organic waste liquid molasses and vinasse by Rhodobium marinum fotofermentation. This study used a completely randomized design of three factors, comprised of the types of waste (molasses and vinasse), effluent concentration (10%, 50%, 100%) and a pH of waste (6, 7, 8) with a pattern of treatment 2x3x3 in three replications. The stages of research were: creation of bacterial growth media, bacteria cultivation, preparation of media production, media characterization of production, fotofermentation, and measurement of biohydrogen. Average results of biohydrogen gas production waste molasses for K1P3, K2P3, K3P3 as amount of 86 / 10-1 L culture, 146 / 10-1 L culture, 188 / 10-1 L culture, respectively and production biohidrogen gas of vinasse waste of K2P3, K3P3 by 86 / 10-1 L culture, 110 / 10-1 L culture, respectively. The conclusion that the newness ratio of biohydrogen production molasses: vinasse was at 27:20. The highest gas production biohydrogen on molasses waste by 188 / 10-1 l culture and vinasse waste by 110 / 10-1 L culture.
Co-Authors A.A. Ketut Agung Cahyawan W Alam, Aulia Nuanza Alamsyah - Alfiyan, Jamil Maulana Zahriyan Anam, M. Khairul Andin Vita Amalia, Andin Vita Anhari, Saeful Ani Nur Fauziah, Ani Nur Anik Ulfah, Anik Anisa Dyah P Anisa Dyah P Astrid Farmayati Caska - Chulia Mubtadiah, Chulia Danang Dwi Saputro Deddy Muchtadi DEDDY MUCHTADI Dewi Mustikaningtyas Dewi Susilowati Dhimas Fajar Eka Purnama Dwi Handayani DWI SUSILANINGSIH DWI YULIANTI Dyah Rini Indriyanti Eka - Mukaromah, Eka - Ely Rudyatmi, Ely Endah Peniati Enni Suwarsi Rahayu Evi Widowati Farikhul Ulum Farikhul Ulum Fazat Haniyya, Fazat Fernando, G. S.N. Fidia Fibriana Fitri Andiniyati Hadi Nasbey Hayati, Dwi Puji Hayati, Dwi Puji Heni Pujiastuti Ibnul - Mubarok, Ibnul - Ibnul Mubarok Ibnul Mubarok Ibnul Mubarok Ichsani, Nadya Iin Kurnia Iin Kurnia Intan Zainafree, Intan Isnaeni Karunia Annisa Istiani, Fahrun Istiani, Fahrun Jamil Maulana Zahriyan Alfiyan Jayanti, Septi Jumiyati - Jumiyati - Kartika Nugraheni Kartika Nugraheni Khairunisa, Nisrina L. Putri, Afra Fauziah Lail Isro, Abda Latipah, Rina April Lisdiana Lisdiana MADE ASTAWAN Mafaza Khaisuntaha Mafaza Khaisuntaha Maftuhah, Anis Margareta Rahayuningsih Nugroho Edi K Martien Herna Susanti Maryani Suwarno Maryani Suwarno Maryani Suwarno Masru'ah, Masru'ah Milah, Nihayatul Moeis, Siti Fatimah Muhammad Agus Muljanto Muhammad Khumaedi Mursyid . Mursyid Mursyid Mutiara Bintang Ramadani Nadya Ichsani Najah, Khoirun Nana Kariada Trimartuti Natalia Desy Putriningtyas, Natalia Desy Natalia, Lidya Ayu Nicky, Dhea Niken Subekti Nikmatul Hidayah Ning Setiati Ning Setiati Ning Setiati Nugraini, Anisa Ratna Nurika, Nurika P. Eko Prasetyo Parmin - Pramesti Dewi Pratama, Rizka Nur Priyantini Widiyaningrum Puput Roy Purnawati R. Susanti R. Susanti Rahina Nugrahani Rahmawati, Fahmi Retno - Istifarini, Retno - Retno Sri Iswari Rivana Citra R Rivana Citra r Rohman, Shohihatur Rosidah Rosidah Sadikin, Nadya Audina Nurkhafiya Saiful Ridlo Sarjadi Sarjadi Sarjadi Sarjadi Siti Alimah Siti Fatimah Moeis Siti Maesaroh Sri Sukaesih Sri Sukaesih Sri Utami Sri Widowati Sri Widowati Stephani Diah Pamelasari, Stephani Diah Sucihatiningsh Dian Wisika Prajanti, Sucihatiningsh Dian Wisika Sudarman Sudarman Sunyoto Sunyoto Sunyoto Sunyoto Syukron Rizqi, Syukron Talitha Widiatningrum Tiara Linanti, Annisa Tirtaningrum, Fitria Ayu Tri Budi Kurniawan Tri Budi Kurniawan, Tri Budi Tutik Wresdiyati Veronika Eka J Veronika Eka J Widya Hary Cahyati Widyanigrum, Dewi Widyanigrum, Dewi Winanti, Ruri Wiwi Isnaini Wulan Christijanti Wulandari K. E, Yenni Tyas Yanuar Revandi Yatin Mulyono Yuliana, Lusia Retno Yuliana, Lusia Retno Yuniarti Yuniarti Yustinus Ulung Anggraito