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Nurliana .
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Antimicrobial activity of pliek u oil and pliek u crude extracts were evaluated against seven bacterial strains (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis, Bacillus cereus, Pseudomonas aeruginosa, Pseudomonas fluorescens) and one fungal strain (Candida albicans).  Pliek u oil has been used as cooking oil and medicinal of skin diseases, wound, fever, headache and stomache.  Pliek u has been consumed as spices and sambal, and also used for feed poultry.  Th Nurliana .; Mirnawati Sudarwanto; L.I. Sudirman; Anastasia Winny Sanjaya
Forum Pasca Sarjana Vol. 32 No. 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Antimicrobial activity of pliek u oil and pliek u crude extracts were evaluated against seven bacterial strains (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis, Bacillus cereus, Pseudomonas aeruginosa, Pseudomonas fluorescens) and one fungal strain (Candida albicans).  Pliek u oil has been used as cooking oil and medicinal of skin diseases, wound, fever, headache and stomache.  Pliek u has been consumed as spices and sambal, and also used for feed poultry.  These foods collected from home industry at Redeup village in Aceh Besar, Nanggroe Aceh Darussalam.  The hexane and ethanol extracts of pliek u were obtained by standard method.  The antimicrobial activity was detected using paper disc method and the concentration of crude extract was determined by  dilution method.  Among antimicrobials extracts tested, the ethanol crude extract (EEP) was most active against all microbial strains.  The ethanol crude extract obtained from pliek u previously extracted by hexane (EERH) was active toward bacterial strains and only hexane crude extract was active against C. albicans.  The results indicated that ethanol crude extract (EEP) showed antimicrobial activity at a Minimal Inhibitory Concentration (MIC) and a Minimal Microbicidal Concentration (MMC) at 2.5-10 mg/ml and  10-20 mg/ml, respectively. EEP was still active at 100ºC, 121ºC for 15-60 minute, 28ºC (room storage), 10ºC (refrigerator temperature), both for 1-6 months and at pH from 1-11. The results of the research concluded that EEP showed significant antimicrobial activity.   Key words: pliek u, coconut fermentated, antimicrobial activity, toxicity test
KARAKTERISASI AWAL BAKTERIOSIN PRODUKSI BAKTERI ASAM LAKTAT YANG DIISOLASI DART PLIEK U = THE PRELIMINARY CHARACTERIZATION OF BAC 1ERIOCIN PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM PLIEK U Nurliana .; Suzanna Rabfiani; M. Hanafiah
Jurnal Sain Veteriner Vol 20, No 1 (2002): Juli
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5028.642 KB) | DOI: 10.22146/jsv.390

Abstract

Penelitian ini bertujuan untuk mengamati ciri-ciri senyawa aktif yang terkandung dalam supernatan bakteri asam laktat yang diisolasi dari pliek u akibat penambahan enzim proteolitik dan pemanasan. Pengujian ulang aktivitas hambatan dan uji sensitivitas supernatan isolat PBI (bakteri asam laktat) yang diduga mengandung bakteriosin menggunakan metode pour plate (overlay dan metoda sumur). Media untuk menumbuhkan isolat PBI digunakan MRS broth dimodifikasi dengan penambahan tween 80 dan yeast extract, dan juga menggunakan media agar MRS . Media untuk bakteri indikator (Listeria monocylogenes) menggunakan agar Bill 0.75 %. Pengaruh enzim pepsin dan tripsin kosentrasi 1 mg/ml setelah dicampur dengan supernatan isolat PBI (v/v) diuji terhadap sensitivitas bakteriosin. Uji sensitivitas terhadap pemanasan dilakukan pada suhu 60,80,100 dan 120°C selama 10 dan 12 menit, Data dianalisi secara deskriptif. Hasil penelitian menunjukkan bahwa supernatan isolat BAL PBI diduga mengeluarkan senyawa bioalctif (bakteriosin), karena mampu menghambat L. Monocytogenes dengan aktivitas hambatan sebesar 3 mm, dan juga sensitif terhadap pepsin dan tripsin, serta tidak sensitif pada pemanasan 60,80°C selama 10 dan 15 menit, tetapi sensitif pada pemanasan 100°C dan 120°C.
Co-Authors Anastasia Winny Sanjaya L.I. Sudirman M. Hanafiah Mirnawati Sudarwanto Suzanna Rabfiani