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Antibacterial Activity of Isolates from Digestive Tract of Catfish (Clarias gariepinus) As Probiotic Candidates At PT. Biotech Cipta Kreasi Toto Apriliyanto; Nosa Septiana Anindita; Wisnu Adhi Susila
International Journal of Health Science and Technology Vol 3, No 1 (2021): July
Publisher : Universitas 'Aisyiyah Yogyakarta

African catfish (Clarias gariepinus) is a popular fish in the community because it provides a high level of protein at a low cost. The motile aeromonas septicemia (MAS) disease produced by Aeromonas hydrophila (A. hydrophila) infection is one of the things that create difficulties in the cultivation of this fish. Synthetic antibiotics are commonly used in MAS disease control management efforts in fish farming, which have have an influence not only on fish but also on consumers. The application of probiotic Bacillus sp isolated from the digestive tract of catfish as a means of preventing the sickness is one option. Enzymatic tests (lipolytic, amylolytic, cellulolytic, proteolytic activity) and antagonist testing were used to assess the probiotic activity of the Bacillus sp isolates.

Kemampuan Metabolisme Asam Linoleat oleh Kandidat Probiotik Potensial Asal Feses Bayi Asli Indonesia Nosa Septiana Anindita; Muslih Anwar Widodo; Tiyas Tono Taufik; Tutik Dwi Wahyuningsih
JHeS (Journal of Health Studies) Vol 2, No 1: Maret 2018
Publisher : Universitas 'Aisyiyah Yogyakarta

Six probiotic candidates were grown overnight at 37 °C in De Man Rogosa Sharpe(MRS) broth supplemented with 0.4 mg/mL of linoleic acid. The concentrations of the metabolite products in the culture media were determined using GC-MS after extraction and direct transesterification of the fatty acids. Linoleic acid was added to the sample as an internal standard. The result showed that Lactobacilluscasei strainAPwas able to convertfreelinoleicacidto conjugated linoleic acid in themedia more than 60% while five other potential probiotics such as Lactobacillus casei AF, Lactobacillus casei AG, Pediococcus acidilactici AA, Pediococcus acidilactici BE and Pediococcus acidilactici BK have abilities to convert free linoleic acid to palmitic acid, stearic acid and oleic acid with varying percentages.

The influence of variations in starter concentration Lactobacillus plantarum AS4 indigenous from human breast milk to the characteristics of fermented milk Nosa Septiana Anindita; Annisa Khumaira
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 1 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.01.3

The fermentation of milk by Lactobacillus plantarum AS4 can be classified as a functional or nutraceutical food. Lactobacillus plantarum AS4 is a group of Lactic Acid Bacteria (LAB) isolated from human breast milk, which has the ability as a probiotic in vitro. This research aimed to determine the effect of Lactobacillus plantarum AS4 starter concentration on the characteristics of fermented milk produced. Variations concentration starter used were 0, 2, 4, 6, and 8% with an incubation temperature of 37 °C for 24 hours. Fermentation parameters collected were probiotic viability, total bacteria, titrable acidity, lactose, protein, and fat content. The results showed that variations in concentration starter Lactobacillus plantarum strain AS4 significantly affected the characteristics of fermented milk based on the parameters collected. The viability of fermented milk probiotics increased in milk treated with an 8% starter concentration variation (9.91 ±0.02 log CFU/mL) and total bacteria (8.84 ±0.07 log CFU/mL) in the fermented milk product. The levels of lactic acid (1.66 ±0.06%) and protein (4.32±0.03%) were also increased in fermented milk products with a starter variation of 8%. Significantly, fermented milk products with concentrations starter 8% decreased the pH value (4.10 ±0.01), lactose content (2.33±0.01%), and fat content (2.30±0.05%).

IDENTIFIKASI GLUKOSILTRANSFERASE (gtf) PENYANDI EKSOPOLISAKARIDA PADA STRAIN Weisella confusa PROBIOTIK ASAL AIR SUSU IBU (ASI) Nosa Septiana Anindita
Jurnal Pangan dan Agroindustri Vol. 8 No. 2: April 2020
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2020.008.02.3

Identifikasi gen gtf dan kemampuan produksi EPS digunakan sebagai parameter dalam seleksi isolat probiotik yang memenuhi syarat Generally Recognized as Safe (GRAS). Penelitian ini bertujuan sebagai salah satu upaya dalam memperoleh isolat lokal kandidat probiotik potensial indigenus asal ASI sebagai penghasil EPS. Metode penelitian ini meliputi identifikasi gen gtf menggunakan primer spesifik (DegFor dan DegRev) dan produksi EPS selama fermentasi. Berdasarkan hasil studi, identifikasi keberadaan gen gtfÂ pada 4 strain Weisella confusa asal ASI terdeteksi pada 660 bp dan Weisella confusa strain AS3 memiliki kemampuan menghasilkan EPS tertinggi yaitu 1883 Â± 56 mg/L. Sehingga, Weisella confusa kandidat probiotik potensial asal ASI memiliki kemampuan produksi EPS berdasarkan identifikasi molekuler dan produksi EPS selama fermentasi.

Detection of Tilapia Lake Virus (TiLV) in Tilapia (Oreochromis niloticus) by Semi-Nested Reverse Transcriptase Polymerase Chain Reaction (RT-PCR) Method Bimantara, Arif; Anindita, Nosa Septiana; Al Amin, Taofani Rizal; Wantonoro, Wantonoro; Setianah, Heni
International Journal of Health Science and Technology Vol. 5 No. 2 (2023): November
Publisher : Universitas 'Aisyiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31101/ijhst.v5i2.3316

Tilapia productivity is influenced by many factors, one of which is Tilapia Lake Virus (TiLV) disease, which can cause a mortality rate due to infection reaching 90%. The development of nested PCR or semi-nested PCR methods can increase the sensitivity of detection of this virus. This study aims to detect the spread of TiLV attacking tilapia early using the semi-nested PCR method with primers designed in this study. Tilapia with TiLV symptoms were taken from a tilapia farmer in Sleman Regency, Yogyakarta Special Region Province. The fish is dissected, and the kidney and lymph target organs are for RNA isolation. The RNA isolation results were converted into cDNA and then amplified in two stages through the semi-nested RT-PCR method. The detection target is the third segment of the RNA of the TiLV. The first and second amplified amplicons were then electrophorized using agarose gel and observed under UV light. The detection results showed no visible band at the first amplification. In the second amplification, each sample showed positive results with the appearance of bands in the detection target gene. The semi-nested RT-PCR method is proven to increase detection sensitivity. Based on these results, it can be concluded that the semi-nested RT-PCR method in this study is effectively used to detect TiLV. It is necessary to develop research on a field scale to test the effectiveness of this method. This research is expected to provide an alternative detection of aquaculture diseases that are more effective and efficient.

Gerakan kemandirian pangan rumah tangga melalui Program Budikdamber di Kelompok Wanita Tani Pesona Alam Sejahtera Anindita, Nosa Septiana; Khumaira, Annisa
Hasil Karya 'Aisyiyah untuk Indonesia Vol. 1 No. 2 (2022): April
Publisher : Universitas 'Aisyiyah Yogyakarta

Kelompok Wanita Tani (KWT) sebagai salah satu penggerak terwujudnya Program Desa Mandiri Pangan (Demapan). Salah satu kegiatan yang mendukung terbentuknya Demapan ini yaitu dengan mendayagunakan dan mengoptimalkan sumber daya lokal melalui Budidaya Ikan Dalam Ember (Budikdamber). Kegiatan edukasi lingkungan ini dilaksanakan pada mitra, yaitu KWT Pesona Alam Sejahtera (PAS). Pendekatan melalui program Budikdamber diharapkan dapat meningkatkan kesadaran masyarakat khususnya ibu-ibu rumah tangga yang tidak bekerja (Kelompok Wanita Tani) tentang cara budidaya ikan lele sekaligus kangkung yang efektif dan efisien dalam wadah ember. Melalui program pengabdian kepada masyarakat ini, KWT-PAS dapat menjadi cikal bakal kemandirian pangan di mulai dalam lingkungan rumah tangga. Pengabdian ini dilaksanakan melalui beberapa tahapan yaitu memberikan edukasi kepada anggota KWT PAS; pemberian alat dan bahan untuk kegiatan budidaya termasuk bibit lele, benih kangkung dan pelet ikan; pendampingan mulai dari proses pembuatan instalasi Budikdamber, penyemaian benih, pemeliharaan ikan lele dan kangkung; pemantauan secara berkala terhadap proses budidaya. Berdasarkan pelaksanaan kegiatan pengabdian, anggota KWT PAS berperan aktif dalam kegiatan budidaya, rata-rata umur panen lele sekitar 2,5-3 bulan pemeliharaan sampai bulan ke-5. Selanjutnya kangkung sudah mulai dapat dipanen pada umur tanam 2-3 minggu hingga bulan ke-5 proses pemeliharaan. Rata-rata kangkung yang diperoleh saat panen sebanyak 1 ikat untuk setiap instalasi Budikdamber.

Deteksi Eschericia coli O157:H7 Petugas Instalasi Gizi dan Makanan di Rumah Sakit Pratama Wulansari, Wahyuni; Anindita, Nosa Septiana; Kristanti, Emmanual
Proceeding Universitas Muhammadiyah Yogyakarta Graduate Conference Vol. 1 No. 1 (2020): Armoring the Youth to Contribute to the SDGs
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.78 KB)

Infeksi nosokomial merupakan suatu infeksi yang disebabkan oleh beberapa patogen yang berasal dari virus, jamur dan bakteri yang berada di rumah sakit. Salah satu patogen yang menyebabkan infeksi nosokomial yaitu Eschericia coli O157:H7. Eschericia coli O157:H7 dapat menyebabkan pasien menderita infeksi nosokomial saluran pencernaan dan diare akut yang dapat mengakibatkan kematian. Pelayanan Gizi Rumah Sakit mempunyai peranan yang sangat penting dalam mempercepat penyembuhan pasien, sehingga perlu dilakukan pemantauan higienitas makanan agar terhindar dari kontaminasi bakteri Eschericia coli O157:H7. Penelitian ini bertujuan untuk mendeteksi keberadaan Eschericia coli O157:H7 pada petugas yang berada di instalasi gizi rumah sakit Pratama. Sampel yang diambil berupa sampel rectal dari petugas instalasi gizi Rumah Sakit Pratama Yogyakarta. Metode yang dilakukan yaitu pengambilan sampel, pengkayaan, uji penegasan, uji biokimia dan uji antisera. Uji konfirmatif pada sampel rectal dilakukan dengan menggunakan metode konvensional yaitu dengan media kultur selektif yaitu Eosin Methylene Blue (EMB ) dan Mac Conkey (MC). Uji biokimia pada sampel rectal dilakukan dengan menggunakan Microbial analyzer BD Phoenix, sedangkan uji patogenitas sampel yaitu dengan menggunakan antiserum O157 dan antiserum H7. Analisis data dilakukan secara kualitatif yaitu dengan membaca hasil pengujian biokimia sampel rectal pada panel NID dan melihat gumpalan yang terbentuk dari hasil uji antisera. Hasil penelitian menunjukkan bahwa terdapat dua petugas instalasi gizi positif terdapat Eschericia coli O157:H7 pada sampel rectal nya.

OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Khumaira, Annisa; Annaziha, Salma; Baihaqi, Muhammad Azizan Azmani; Anindita, Nosa Septiana; Bimantara, Arif; Probowati, Wiwit
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2024.3809

Salak fruit is a tropical fruit spread across Southeast Asia and can potentially be a source of natural yeast by processing fruit yeast water. Salak fruit is known to be rich in carbohydrates, making it a potential natural habitat for microbial communities, especially yeast. This research aims to optimize the growth of yeast in the salak yeast water system by varying the sugar concentration treatment, the composition of the amount of fruit flesh, and the fermentation time, as well as identifying the yeast in the salak yeast water. The method used is to count the number of yeast colonies using the Total Plate Count method. The most optimal treatment results are then tested for pH, total sugar, alcohol, isolation and yeast identification. The research results showed that the composition of salak meat was 30%, adding 1% sugar, and fermentation for 6 days resulted in the most optimal growth of the microbial community with an amount of 3.1×10⁶ cfu/ml. The pH test showed a result of 3.01, the alcohol content, namely ethanol, was 0.066855%, no methanol was detected, the total sugar test result in the yeast water was 2.08%, and it was identified in the yeast water that there were Hanseniaspora opuntiae and Candida sorboxylosa. The results show that salak yeast water (Salacca edulis Reinw cv Pondoh) can be used as a yeast water product to ferment food.

Isolation and Protein Profile of Chicken, Pork and Processed Products Nugget with Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) Method Orbayinah, Salmah; Widada, Hari; Anindita, Nosa Septiana; Mohdar, Adhe Filiyahtri
Jurnal Farmasi Sains dan Komunitas (Journal of Pharmaceutical Sciences and Community) Vol 21, No 1 (2024)
Publisher : Sanata Dharma University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24071/jpsc.007099

Chicken nuggets are known as a nutritious processed meat food ingredient and are widely available in supermarkets and are very popular with consumers. Nugget is made by mixing it with various other additives, so that it raises a bit of concern about the ingredients used in terms of halal. The purpose of this study was to determine and analyze the protein profile of chicken, pork, nugget references, and nugget commercials. The method used in this study is an experimental laboratory analysis of variables using SDS-PAGE (Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis). The data were obtained from observing the description of protein bands, calculations were carried out using linear regression, and descriptive analysis was carried out. The results of this study showed 4 protein bands in pork that were not found in chicken meat with a molecular weight of 62.95 kDa, 41.86 kDa, 31.28 kDa and 17.46 kDa. Based on the protein fraction, the protein referred to as BM 31.28 kDa is Tropomyosin and BM 17.46 kDa is Troponin C. Nugget reference shows similarities to the protein bands found in pork, whereas nugget commercially did not show specific similarity.

OPTIMIZING AMOUNT AND IDENTIFICATION OF YEAST IN SALAK YEAST WATER (Salacca edulis Reinw cv Pondoh) Khumaira, Annisa; Annaziha, Salma; Baihaqi, Muhammad Azizan Azmani; Anindita, Nosa Septiana; Bimantara, Arif; Probowati, Wiwit
Jurnal Bioteknologi & Biosains Indonesia (JBBI) Vol. 11 No. 1 (2024)
Publisher : BRIN - Badan Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jbbi.2024.3809

Salak fruit is a tropical fruit spread across Southeast Asia and can potentially be a source of natural yeast by processing fruit yeast water. Salak fruit is known to be rich in carbohydrates, making it a potential natural habitat for microbial communities, especially yeast. This research aims to optimize the growth of yeast in the salak yeast water system by varying the sugar concentration treatment, the composition of the amount of fruit flesh, and the fermentation time, as well as identifying the yeast in the salak yeast water. The method used is to count the number of yeast colonies using the Total Plate Count method. The most optimal treatment results are then tested for pH, total sugar, alcohol, isolation and yeast identification. The research results showed that the composition of salak meat was 30%, adding 1% sugar, and fermentation for 6 days resulted in the most optimal growth of the microbial community with an amount of 3.1×10⁶ cfu/ml. The pH test showed a result of 3.01, the alcohol content, namely ethanol, was 0.066855%, no methanol was detected, the total sugar test result in the yeast water was 2.08%, and it was identified in the yeast water that there were Hanseniaspora opuntiae and Candida sorboxylosa. The results show that salak yeast water (Salacca edulis Reinw cv Pondoh) can be used as a yeast water product to ferment food.

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