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All Journal Jurnal Florea Jurnal Farmasi Sains dan Komunitas Jurnal Biodjati Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Eastasouth Journal of Effective Community Services
Siti Nur Azizah
Akademi Farmasi Jember
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Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate Siti Nur Azizah; Mikhania Christiningtyas Eryani; Azizah Azizah
Jurnal Biodjati Vol 6, No 2 (2021): November
Publisher : UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/biodjati.v6i2.12393

Abstract

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).
Pengaruh Variasi Suhu Sebelum dan Setelah Penyimpanan terhadap Stabilitas Fisik dan Kontaminasi Bakteri Suspensi Antasida Generik Rica Laily Istighfarin; Siti Nur Azizah; Asa Falahi; Amaliyah Nurul Hidayah
Florea : Jurnal Biologi dan Pembelajarannya Vol 9, No 2 (2022)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/florea.v9i2.11904

Abstract

The purpose of this study was to determine the effect of temperature variations before and after storage on physical stability and bacterial contamination of the antacid suspension. The samples in this study were generic antacid suspensions with variations in storage temperature stored at 15-30°C (room), 2-8°C (cold), and 30-40°C (warm). Physical evaluations were carried out in the form of organoleptic tests, pH tests, viscosity tests and there was a bacterial contamination test. The results of the organoleptic test showed that the generic antacid suspension before and after storage had no change in smell, color and taste. The pH test has a stable pH and meets the requirements, namely pH between 7.3 and 8.5, the statistical test results obtained were 0.589> 0.05, which means that the pH before and after storage there was no significant difference. The viscosity test met the requirements, namely viscosity from 0.37 to 3.9 dpas. statistical test results obtained 0.023 <0.05, which means that the viscosity before and after storage there was a significant difference. The results of the Total Plate Number test before storage there was no contamination with ALTB values, namely 1.3x101 colonies/ml, 1,3x101 colonies/ml, and 1x101 colonies/ml, based on The International Pharmacopeia-7th edition the requirement for suspension bacterial contamination ≤ 1x102 colonies/ml, the result showed that contamination happened in all samples after storage. It can be concluded that bacterial contaminatios occured in all samples with temperature variations before and after storage but not affected on physical stability of antacid suspension.
POTENSI MEDIA AGAR PISANG MAS SEBAGAI MEDIA TUMBUH Staphylococcus aureus DAN Aspergillus niger Amaliyah Nurul Hidayah; Ayuk Lestari; Mikhania Christiningtyas Eryani; Siti Nur Azizah
Florea : Jurnal Biologi dan Pembelajarannya Vol 9, No 2 (2022)
Publisher : UNIVERSITAS PGRI MADIUN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/florea.v9i2.14237

Abstract

The high cost of instant culture media on the market has become the background of research to develop Mas banana (Musa acuminata Colla) Agar as a culture medium for Staphylococcus aureus and Aspergillus niger. Culture media is a mixture of nutrients or food substances needed by microorganisms for their growth. The purpose of this study was to determine the potential of Mas banana Agar (Musa acuminata Colla) at various concentrations of 2%, 4%, 6%, and 8% on the number of Staphylococcus aureus colony and Aspergillus niger micellium diameter. The type of research used was experimental research. The research stages were making Mas banana flour, prepared suspension of Staphylococcus aureus and Aspergillus niger, prepared Mas banana Agar, bacterial culture (spread method) incubated for 24hours at 37°C and mold (dot method) were incubated for 7 days at 37°C. Based on the results, S. aureus colonies on Mas banana Agar at 2%, 4%, 6% and 8% were 43.67 colonies, 52 colonies, 17.33 colonies and 7.67 colonies respectively. The average of Aspergillus niger mycelium diameter at 2%, 4%, 6% and 8% were 11.43 mm, 12.63 mm, 25.26 mm and 62.33 mm respectively. It can be concluded that Staphylococcus aureus and Aspergillus niger cultures growth on Mas banana Agar (Musa acuminata Colla) at various concentrations of 2%, 4%, 6%, 8%.
Characterization of 1H NMR and 13C NMR Spectrometry and Antibacterial Activities of 4-tert-Butylbenzoyl Amoxicillin Hadi Barru Hakam Fajar Siddiq; Dewi Rashati; Siti Nur Azizah
Jurnal Farmasi Sains dan Komunitas (Journal of Pharmaceutical Sciences and Community) Vol 19, No 1 (2022)
Publisher : Sanata Dharma University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (763.591 KB) | DOI: 10.24071/jpsc.002183

Abstract

The synthesis of 4-tert-butylbenzoyl amoxicillin has been done by reacting amoxicillin with 4-tert-butylbenzoyl chloride. The product was characterized using proton and carbon-13 spectrometry. Antibacterial activity of 4-tert-butylbenzoyl amoxicillin against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus was tested using paper disk diffusion method. Results showed that 4-tert-butylbenzoyl amoxicillin had a specific spectrum activity. Antibacterial test of 4-tert-butylbenzoyl amoxicillin showed clear zones around the disc paper for Escherichia coli, Bacillus subtilis, and Staphylococcus aureus. The study results indicated 4-tert-butylbenzoyl amoxicillin has antimicrobial properties but is categorized as a less-effective antibiotic agent based on the response to bacterial growth inhibition.
Upaya Peningkatan Kemampuan Masyarakat Desa Panti Jember Terhadap Pembuatan Minuman Herbal Sebagai Penambah Imunitas Denok Risky Ayu Paramita; Siti Nur Azizah; Rosida
Eastasouth Journal of Effective Community Services Vol 1 No 02 (2022): Eastasouth journal of Effective Community Services (EJECS)
Publisher : Eastasouth Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.887 KB) | DOI: 10.58812/ejecs.v1i02.53

Abstract

Kenaikan kasus covid-19 dan musim pancaroba menyebabkan masyarakat rentan terserang penyakit. Sebagai salah satu upaya menjaga kondisi tubuh tetap sehat adalah dengan meningkatkan imunitas tubuh melalui konsumsi minuman herbal. Tujuan dari pelaksanaan pengabdian ini adalah untuk meningkatkan kemampuan masyarakat Desa Panti Jember dalam membuat minuman herbal dari bumbu dapur. Sebagai upaya preventif, ibu rumah tangga di Desa Panti Jember dapat membuat minuman  herbal untuk dapat dikonsumsi oleh semua anggota keluarga. Selain itu, tingginya minat masyarakat terhadap minuman herbal dapat digunakan sebagai peluang untuk memulai bisnis minuman herbal dari bumbu dapur. Oleh karena itu, pelatihan pemasaran online juga diberikan sebagai upaya peningkatan soft skill yang komprehensif. Metode pengumpulan data yang digunakan adalah penyuluhan senyawa aktif dalam bumbu dapur dan manfaatnya, pelatihan pembuatan dan pemasaran online minuman herbal. Hasil pengabdian menunjukkan upaya peningkatan telah berhasil dilakukan dengan nilai 100% untuk semua pernyataan pada kuesioner dan 100% memberikan respon positif terhadap pelaksanaan pengabdian.
Edukasi Bahan Pangan Lokal Murah Dan Sehat Untuk Balita Dan Ibu Hamil Beresiko Tinggi Di Desa Slateng Ledokombo Jember Dyan Maulani; Diyan Ajeng Rossetyowati; Siti Nur Azizah; Amaliyah Nurul Hidayah
Jurnal Abdimas Berdaya : Jurnal Pembelajaran, Pemberdayaan dan Pengabdian Masyarakat Vol 6, No 2 (2023): Jurnal Abdimas Berdaya
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/jab.v6i2.484

Abstract

Kasus stunting di Kabupaten Jember mencapai 23%, kematian ibu hamil dan ibu nifas juga mengalami peningkatan dari tahun 2017-2021 terutama pada kelompok umur 20-34 tahun. Kegiatan pengabdian kepada masyarakat (PkM) adalah penyuluhan mengenai peningkatan status gizi balita dan ibu hamil. Metode pelaksanaan PkM untuk mendapatkan hasil yang direncanakan ada 4 (empat) yaitu (1) penyuluhan kepada ibu hamil dan ibu yang memiliki balita (2) pengukuran pengetahuan ibu hamil dan ibu yang memiliki balita tentang stunting sebelum dan sesudah dilaksanakan penyuluhan, (3) pembagian bahan pangan pokok untuk ibu hamil terindikasi kurang energi kronis (KEK) dan balita terindikasi stunting, (4) pelatihan memasak olahan bahan pangan lokal yang praktis dan sehat. Pengetahuan peserta menjadi meningkat setelah peserta memperoleh materi dari hasil penilaian pretes dan postes yaitu 77,53% menjadi 86,48%.
Co-Authors Asa Falahi Ayuk Lestari Azizah Azizah Denok Risky Ayu Paramita Dewi Rashati Diyan Ajeng Rossetyowati Dyan Maulani Eryani, Mikhania Christiningtyas Hadi Barru Hakam Fajar Siddiq Rica Laily Istighfarin rosida hari