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All Journal PROSIDING SEMINAR NASIONAL JURNAL LITBANG JURNAL KESEHATAN Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Biomedika Prosiding Seminar Nasional Unimus
Sri Sinto Dewi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : PROSIDING SEMINAR NASIONAL

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EFEKTIFITAS VIRGIN COCONUT OIL ( VCO ) TERHADAP KANDIDIASIS SECARA INVITRO Sri Sinto Dewi; Tulus Aryadi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2010: Bio Molekuler, Analis Kesehatan, Keperawatan
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Minyak kelapa murni Virgin Coconut Oil (VCO ) merupakan minyak kelapa yang diproses tanpa pemanasan yaitu dengan penambahan enzim, pancingan, sentrifugasi.  Minyak kelapa dari proses tersebut banyak mengandung asam lemak jenuh rantai sedang, yang diyakini sebagai herbal alternative untuk pengobatan dan pencegahan penyakit degeneratif maupun penyakit yang disebabkan mikroorganisme. Kandungan vco yang paling banyak adalah asam lemak jenuh rantai sedang diantaranya : asam laurat, asam kaprilat, asam miristrat, asam palmirat dll yang mudah dicerna oleh tubuh menjadi energi yang siap dipakai. VCO juga diyakini sebagai obat keputihan yang disebabkan oleh jamur Candida albicans.  Penelitian ini dilakukan di Laboratorium Mikrobiologi Fakultas Ilmu Keperawatan dan Kesehatan UNIMUS pada bulan Mei sampai dengan Agustus 2007. Sampel berupa  Candida albicans isolate Semarang dan  VCO dari beberapa merk Penelitian dilakukan dengan  uji sensitifitas vco terhadap Candida albicans dengan metoda sumuran dan kandistatin ( antifungi ) sebagi control .Dari penelitian  ini memberikan hasil bahwa vco tidak dapat menghambat pertumbuhan Candida albicans secara invitro .    Kata kunci : Efektifitas, VCO, Kandidiasis
HAEMAGGLUTINATION ACTIVITY OF Salmonella typhi FLAGELLIN PROTEIN BASED ON ABO BLOOD GROUP Ragil Saptaningtyas; Sri Darmawati; Sri Sinto Dewi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Student Paper Presentation The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Salmonella typhi is a negative basil Gram bacterium that causes typhoid fever. Flagel of S. typhi contain proteins, as locomotor and it can help bacteria to attach on host cells. Haemagglutinin protein is protein that can agglutinate erythrocytes. The goal of this research is to analize S. typhi flagellin proteins haemagglutination activity Based on ABO blood group. Flagellin proteins isolation method of modified Alexan method (2009) and haemagglutination test method of Finkeltein and Hanne method (1982). Haemagglutination result of ABO blood type show that SLT-1 S. typhi flagellin proteins can’t agglutinate human erythrocytes A, B, and O, but it can agglutinate human erythrocytes until 8 times dilution of AB blood type from 50 μg/μl concentration in 50 μl. BA 07.4 S. typhi flagellin proteins can agglutinate human erythrocytes of A blood type until 16 times dilution, 8 times dilution of AB blood type, 4 times dilution of O blood type, and it can’t agglutinate human erythrocytes B blood type.Keywords: Salmonella typhi, Flagellin Proteins, Haemagglutination, Erythrocytes of ABO System.
SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN FERMENTASI MENGGUNAKAN EKSTRAK KUBIS Wikanastri Hersoelistyorini; Sri Sinto Dewi; Andri Cahyo Kumoro
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Teknik dan Rekayasa The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

This research aimed to study the use of cabbage extract as the source of lactic acid bacteria (LAB) onthe swelling power, solubility, amylose content, and organoleptic properties of mocaf. The researchwas carried out through two experimental steps with the first step aimed to study the optimumfermentation time based on swelling power of the mocaf. Whereas second step aimed to determine theoptimum cabbage extract concentration based on swelling power, solubility, amylose content, andorganoleptic properties. The results showed that optimum swelling power was achieved fromfermentation using 40% cabbage extract for 24 hours, optimum solubility was obtained using 60% and80% cabbage extracts, lowest amylose content was achieved by fermentation using 40% cabbageextract. The favored aroma, color and texture were obtained from fermentation using 20%, 40% and80% cabbage extract, respectively. The best fermentation condition was determined based on thelowest amylose content as low amylose means high amylopectin. Amylopectin plays important role intriggering the process of  puffing, by which food products will be light, porous, dry and crunchy.Mocaf with lowest amylose content is recommended as raw material for the manufacturing of cookies. Keywords: cabbage extract, lactic acid bacteria, mocaf, physicochemical properties, swelling power.
PROFIL PROTEIN BAKTERI ASAM LAKTAT ISOLAT AIR SUSU IBU Sri Sinto Dewi; Tulus Ariyadi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: PROSIDING IMPLEMENTASI PENELITIAN PADA PENGABDIAN MENUJU MASYARAKAT MANDIRI BERKEMAJUAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Air susu ibu (ASI) merukapan makanan pertama yang diberikan untuk bayi yang baru lahir, pada ASI ditemukan bakteri asam laktat yang mampu menjaga keseimbangan mikroflora saluran pencernaan dari bakteri patogen. Penelitian ini bertujuan ingin mengetahui profil protein bakteri asam laktat isolat ASI yang mempunyai viabilitas terhadap asam dan empedu dengan menggunakan metode SDS-PAGE. Tahap penelitian meliputi isolasi bakteri asam laktat, aktivasi kultur bakteri asam laktat, isolasi protein, separasi protein dan perhitungan berat molekul. Kultur yang digunakan adalah bakteri asam laktat isolate ASI. Hasil identifikasi bakteri asam laktat adalah Pediococcus acidilactic dan Lactobacillus plantarum,Lactobacillus acidophilus. Separasi menunjukkan bakteri asam laktat isolat ASI mempunyai pita mayor dengan berat molekul 55 kDA dan 43 kDA serta mempunyai pita minor yang bervariasi dengan berat molekul yang paling rendah 8 kDA.Kata kunci : BAL ASI, Protein, SDS-PAGE
DAYA HAMBAT INFUSA BIJI PINANG (Areca catechu L.) TERHADAP BAKTERI Staphylococcus aureus Maryam Ulfah Wael; Sri Sinto Dewi; Endang Tri Wahyuni Maharani
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Pendidikan, Sains dan Teknologi
Publisher : Universitas Muhammadiyah Semarang

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Abstract

The objective of this research is to measure and analyze the difference of inhibition concentration of areca nuts concentration 2%b/v, 3%b/v, 4%b/v, 5%b/v and 6%b/v on the growth of S.aureus. The sample used in this research is areca nuts (Areca catechu L.) with the object of research S.aureus that has equalized turbidity with Mc Farland standard 0.5. Antibacterial testing is done by diffusion method (wells). The results showed that areca nuts can inhibit S.aureus bacteria with area of inhibit zone for concentration 2% b/v, 3% b/v, 4% b/v, 5% b/v and 6% b/v is 14,5 mm, 14,6 mm, 16 mm, 18 mm and 18 mm. Result of normality test Kolmogorov-Smirnov S.aureus (p=0,691) the values obtained are normally distributed. The homogenity test of S.aureus is not homogeneous, Then proceed with non parametric test that is Kruskal Wallis (p=1,000) the values obtained showed no significant difference to mean inhibition zone diameter between concentrations 2%b/v, 3%b/v, 4%b/v, 5%b/v and 6%b/v areca nuts infusion against S. aureus bacteria. Keywords: Areca nuts infusion, Staphylococcus aureus, Inhibition
WAKTU PAPARAN GAS OZON TERHADAP PERTUMBUHAN BAKTERI Escherichia coli Amal Ma’ruf; Sri Sinto Dewi; Fandhi Adi Wardoyo
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Pendidikan, Sains dan Teknologi
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Ozone is one of the gases that can be used as a disinfectant to inhibit the growth of Escherichia coli bacteria. Time of exposure to ozone gas is a way used to disinfectEscherichia coli bacteria. The purpose of this study was to observe the number ofEscherichia coli bacteria exposed to ozone gas with exposure time of 5, 10, 15, 20, 25and 30 minutes and ozone gas control. The study sample was Escherichia colibacteria exposed to ozone gas. The results of the number of colonies of Escherichiacoli on CCA media after exposure to 5, 10, 15 minutes of ozone gas were mean 2.5 x106, 1.25 x 106, 0.5 x 106 CFU / ml, and 20, 25, 30 minutes there is no bacterialgrowth. Control or no exposure to ozone gas mean is 9 x106 CFU / ml. The time ofexposure to ozone gas is most effective in killing Escherichia coli bacteria ie at 20minutes.Keywords: ozone gas, Escherichia coli, Exposure time.
VIABILITAS BAKTERI ASAM LAKTAT ASAL ASI TERHADAP pH ASAM LAMBUNG DAN GARAM EMPEDU Sri Sinto Dewi; Herlisa Anggraini
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Air susu ibu merupakan salah satu sumber bakteri asam laktat, yang berfungsi untuk menjagakeseimbangan mikroflora saluran pencernaan dan meningkatkan sistem kekebalan. Bakteri asamlaktat sebagai probiotik berpeluang hidup pada saluran pencernaan jika berasal dari tubuh manusia,mempunyai ketahanan terhadap pH asam lambung dan garam empedu. Tujuan penelitian ini adalahseleksi dan isolasi bakteri asam laktat dari air susu ibu yang tahan terhadap pH dan garam empedu.Penelitian menggunakan 6 isolat bakteri asam laktat yang telah diisolasi dari air susu ibu. Masingmasingisolat diuji ketahanan terhadap pH rendah 1,5 sampai 6 dan garam empedu konsentrasi 1-5%.Hasil yang diperoleh terdiri dari 6 isolat bakteri asam laktat yang termasuk dalam genus Lactobacillusyang memiliki ketahanan terhadap pH rendah dan garam empedu. Isolat yang berpotensi untukdikembangkan sebagai probiotik sistem kekebalan adalah Lactobacillus isolat A.1 dan A.2
IDENTIFIKASI PROTEIN BAKTERI PROBIOTIK ASAL LIMBAH KUBIS DAN SAWI BERDASARKAN ELEKTROFORESIS SDS-PAGE Wikanastri Hersoelistyorini; Sri Sinto Dewi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Liquid from the fermentation result of cabbage and mustard vegetable-waste is potentiallybecame  probiotic bacterium source. Vegetables and fruits submersion on low or high degree ofsaline (NaCl) will affect the growth of microorganisms from bacteria class that is, LactobacillusPlantarum. Lactobacillus Plantarum is involved in the formation of lactic acid duringfermentation. Leuconostoc, Lactobacillus, and  Pediococcus convert the sugar in the vegetablesinto lactic acid so that limiting the growth of other organisms. The purpose of this research is toidentify probiotic bacterial protein from cabbage and mustard vegetable-waste using SDSPAGEelectrophoresismethodandprobioticbacterialspeciesusingAPI50CHLV5.1method. Theresult of the research is expected in the form of Lactobacillus bacteria can be used as astarter probiotic that has benefit for health. Result reveals that Lactobacillus isolates 3a and 5aare able to grow at low pH (pH 1.5 and 3) and room temperature. The characterization result ofwhole proteins by SDS-PAGE electrophoresis method against two Lactobacillus isolates (3aand 5a isolates), each obtained 13 bands protein. The 13th molecular weight of 3a isolate proteinband, consecutive, as follows: 124.4; 111.6; 102.3; 93.97; 86.2; 79.0; 66.6; 56.1; 43.3; 39.8;36.4; 33.4; and 29.4 kDa. Whereas, the 13th molecular weight of 5a isolate protein band,consecutive, as follows: 121.6; 111.6; 102.3; 86.2; 79.0; 72.6; 66.6; 56.1; 45.2; 39.8; 38.1;34.99; and 29.4 kDa. Based on the identification using API 50 CHL V5.1 medium is known that3a isolate is Lactobacillus Plantarum 1 with %ID reaches 99.5%, while 5a isolate isLactobacillus Plantarum 1 with %ID reaches 99.4%.Kata kunci : API 50 CHL V5.1, cabbage , elektroforesis SDS-PAGE, , Lactobacillus, and mustard vegetable.
EFEKTIVITAS INFUSA KULIT JERUK PURUT (Citrus hystrix DC.) TERHADAP PERTUMBUHAN Candida albicans PENYEBAB SARIAWAN SECARA in vitro Zakiyatul Khafidhoh; Sri Sinto Dewi; Arya Iswara
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Student Paper Presentation The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Candida albicans is a normal flora in the oral mucosa, tongue, and palate, but it could become the pathogenic one. If the amounts were excess so that it could cause thrush. Kaffir lime peel infusion contains saponins, tannins, flavonoids, coumarin which are active antifungal compound. The purpose of this study was to examine the effectiveness of kaffir lime peel infusion to the growth of Candida albicans which causes thrush with a consentration of 10%, 15%, 20% and contact time of 5 minutes, 10 minutes, 15 minutes. Method of this study used an experimental research laboratory. Suspension Candida albicans 100 mL with dilution 10-4 of McFarland 0,5 and contacted to the kaffir lime peel infusion 10%, 15%, 20% with three repetitions. After 5 minutes, 10 minutes, and 15 minutes put 100 μL and then inoculated into SGA antibiotics then incubated at 37˚C for 48 hours. Based on the results of this study concluded that kaffir lime peel infusion can inhibit the growth of Candida albicans. The best results was the 20% consentration and contact time of 15 minutes with an average colonies of 3×104 CFU/100 μL. The higher consentration of kaffir lime peel infusion the more able to inhibit the growth of Candida albicans and the longer the contact time kaffir lime peel infusion, the more can inhibit the growth of Candida albicans.Keywords: Infusion, Citrus hystrix DC., Candida albicans.
DAYA HAMBAT INFUSA BIJI PINANG (Areca catechu L.) TERHADAP BAKTERI Staphylococcus aureus Maryam Ulfah Wael; Sri Sinto Dewi; Endang Tri Wahyuni Maharani
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Pendidikan, Sains dan Teknologi
Publisher : Universitas Muhammadiyah Semarang

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Abstract

The objective of this research is to measure and analyze the difference of inhibition concentration of areca nuts concentration 2%b/v, 3%b/v, 4%b/v,5%b/v and 6%b/v on the growth of S.aureus. The sample used in this research isareca nuts (Areca catechu L.) with the object of research S.aureus that hasequalized turbidity with Mc Farland standard 0.5. Antibacterial testing is doneby diffusion method (wells). The results showed that areca nuts can inhibitS.aureus bacteria with area of inhibit zone for concentration 2% b/v, 3% b/v,4% b/v, 5% b/v and 6% b/v is 14,5 mm, 14,6 mm, 16 mm, 18 mm and 18 mm.Result of normality test Kolmogorov-Smirnov S.aureus (p=0,691) the valuesobtained are normally distributed. The homogenity test of S.aureus is nothomogeneous, Then proceed with non parametric test that is Kruskal Wallis(p=1,000) the values obtained showed no significant difference to meaninhibition zone diameter between concentrations 2%b/v, 3%b/v, 4%b/v, 5%b/vand 6%b/v areca nuts infusion against S. aureus bacteria. Keywords: Areca nuts infusion, Staphylococcus aureus, Inhibition
Co-Authors Amal Ma’ruf Andri Cahyo Kumoro Ariyani . . Arya Iswara Ayu Rahmawati Sulistyaningtyas Didik Sumanto Endang Tri Wahyuni Maharani Fandhi Adi Wardoyo Herlisa Anggraini Maryam Ulfah Wael Nurrahman Nurrahman Ragil Saptaningtyas Ratih . Haribi Sri Darmawati Stalis Norma Ethica Tulus Ariyadi Tulus Aryadi Wikanastri Hersoelistyorini Yulfa Ariza Masruro Yuni Nurkuntari Zakiyatul Khafidhoh