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All Journal Microbiology Indonesia Intervensi Komunitas: Jurnal Pengabdian Masyarakat
DARTI NURANI
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Religion Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences

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Effect of Oxygenated Water and Probiotic Administration on Fecal Microbiota of Rats INGRID SURYANTI SURONO; ALI KHOMSAN; ENOK SOBARIAH; DARTI NURANI
Microbiology Indonesia Vol. 4 No. 1 (2010): April 2010
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3222.797 KB) | DOI: 10.5454/mi.4.1.4

Abstract

Oxygenated water is water with increased concentration of physically dissolved oxygen, and can perform all the same functions as the oxygen absorbed through the lungs. Several structures of human organs participate in the absorption and transportation of the oxygen, including the villi and cells containing mitochondrion in the small intestine as well as the lymph system. The aim of this in vivo study were three folds, to validate the support of oxygenated water on viability of probiotic bacteria in the GUT, to suppress the fecal coliform, and to study the effect of oxygen concentration on the profile of fecal microbiota. There were one control group and three probiotic groups of 5 rats each based on strain of probiotic supplementation, control without probiotic (a0), Lactobacillus casei commercial strain (a1), Lactobacillus sp. IS-7257 (a2) and Lactobacillus sp. IS-27560 (a3). Each group was treated with three variable treatments, without oxygenated water supplementation (b0), supplemented with oxygenated water at 50 ppm (b1), and at 80 ppm (b2). Fecal samples were collected before (c0), after 3 days (c1), 7 days (c2) supplementation, followed by 3 days after returning back to normal diet (c3), analysed by culture dependent analyses for viable fecal lactic, coliform and fecal anaerobic bacteria. Supplementation of oxygenated water at 50 ppm, significantly increase fecal lactic acid bacteria of all probiotic groups after 3 and 7 days (P<0.05); 80 ppm oxygenated water tends to lower the fecal coliform (P<0.1), while oxygenated water administration gives no effect on fecal anaerobic bacteria. As a conclusion, 50 ppm oxygenated water administration significantly increased viable fecal lactic acid bacteria in probiotic groups. On the other hand, 80 ppm oxygenated water administration tends to lower the fecal coliform bacteria. No effect of administration probiotic and/or oxygenated water on viability of fecal anaerobic bacteria.
Profil UMKM Keripik Pisang dan Kembang Goyang Kelurahan Keranggan, Kota Tangerang Selatan Muhami Muhami; Syahril Makosim; Darti Nurani; Indrati Sukmadi
Intervensi Komunitas Vol 1 No 2 (2020)
Publisher : ITB Ahmad Dahlan Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32546/ik.v1i2.638

Abstract

Untuk mewujudkan program Kelurahan Keranggan di Kota Tangerang Selatan, sebagai pusat pengrajin produk pangan olahan, maka minimal produk pangan olahan mempunyai kualitas yang baik, dan UMKMnya mampu berproduksi secara rutin. Keripik pisang dan kembang goyang merupakan bagian dari produk unggulan Kelurahan Keranggan. Tujuan dari kegiatan pengabdian masyarakat ini adalah mendapatkan profil UMKM keripik pisang dan kembang goyang. Selain itu tim juga ingin mengetahui cara pembuatan dari kedua produk tersebut, agar ke depan tim dapat membantu meningkatkan kualitas kedua produk UMKM tersebut. Untuk mendapatkan profil kedua UMKM, dilakukan pengambilan sampel dengan intrumen kuesioner. Kuesioner dibagi menjadi tiga bagian yaitu identitas responden, identifikasi UMKM, dan proses produksi. Dari hasil pengamatan ditemukan bahwa UMKM keripik pisang dan kembang goyang di Kelurahan Keranggan, produksinya masih tergantung pada pesanan dan dengan modal terbatas. Kualitas keripik pisang dan kembang goyang masih memerlukan perbaikan. UMKM keripik pisang dan kembang goyang cukup potensial untuk dikembangkan sebagai bagian dari pusat produk pangan olahan Keranggan. Pada umumnya para UMKM cukup handal dalam mengelola usahanya. Untuk menjadi pusat produk pangan olahan diperlukan perhatian khusus dari aparat Kelurahan, khususnya dalam hal bantuan permodalan, dan sarana promosi, misalkan website tentang produk pangan olahan Keranggan. Selain itu juga perlu campur tangan institusi pendidikan untuk meningkatkan kualitas produk.
Co-Authors Ali Khomsan Enok sobariah Indrati Sukmadi INGRID SURYANTI SURONO Muhami Muhami Syahril Makosim