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All Journal Sainteks THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Tekinfo | Scientific Journal of Industrial and Information Engineering Argipa (Arsip gizi dan Pangan) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan IKRA-ITH ABDIMAS Jurnal Kreativitas PKM Industri Inovatif : Jurnal Teknik Industri Jurnal Kesehatan Madani Medika Medicra (Journal of Medical Laboratory Science/Technology) Jurnal Ilmiah Ahwal Syakhshiyyah (JAS) Jurnal AL-AHKAM Community Empowerment Intan Husada : Jurnal Ilmiah Keperawatan Indonesian Academia Health Sciences Journal Andalas International Journal of Socio-Humanities Jurnal Kesehatan Kusuma Husada International Journal of Public Health Excellence (IJPHE) International Journal of Community Service (IJCS) Gaster Health Research Journal of Indonesia Journal of Advanced Islamic Educational Management SALUTA: Jurnal Pengabdian Kepada Masyarakat Mukhtabar: Journal of Medical Laboratory Technology Mawaddah: Jurnal Hukum Keluarga Islam SENADA : Semangat Nasional Dalam Mengabdi Finest : Jurnal Riset dan Pengembangan Ekonomi Islam Camellia Jurnal Pengabdian Kepada Masyarakat Meambo Asian Journal of Social and Humanities Journal of Advanced Nursing and Health Sciences International Journal of Islamic Business and Economics (IJIBEC) Media Gizi Khatulistiwa
Siti Mardiyah
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Journal : medicra journal of medical laboratory sciencetechnology

 1 
Efektivitas Anti Bakteri Perasan Bawang Putih (Allium sativum L.) terhadap Pertumbuhan Staphylococcus aureus: The Effectiveness of Anti-Bacterial Juice of Garlic (Allium sativum L.) on the Growth of Staphylococcus aureus Mardiyah, Siti
Medicra (Journal of Medical Laboratory Science/Technology) Vol. 1 No. 2 (2018): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v1i2.1532

Abstract

Garlic has bioactive compounds that are efficacious as antibacterial (bacteriostatic) in some pathogenic bacteria, which one of them is Staphylococcus aureus. Major antimicrobial component is active on garlic especially allicin. The ability of garlic extract as anti-bacterial because of the combination of alisin and scordinin. Alisin serves as a natural antibiotic capable of killing antibiotic-resistant Staphylococcus aureus. This paper aims to study the effect of concentration of garlic juice on the growth of Staphylococcus aureus and determine the minimum concentration to prevent the growth of the bacteria. This type of research is experimental. The population and sample of this study were culture of pure Staphylococcus aureus grown on MSA medium (Manitol Salt Agar). Total sample of research are 28 samples. Staphylococcus aureus growth data were obtained by indirect observation through laboratory tests. Data analysis techniques used Kruskal-Wallis test with 5% error rate (0,05) and Mann Whitney test through SPSS 17,0 program. The result of anti bacterial test of garlic extract (Allium sativum Linn) with Kruskal-Wallis showed that there was influence of extract concentration of garlic on growth of Staphylococcus aureus (p = 0,000). While Mann - Whitney test results obtained that at 25% concentration is the minimum concentration that effectively prevent the growth of Staphylococcus aureus. Therefore it can be concluded that there is influence of extract of garlic juice on growth of Staphylococcus aureus.
Protein Profile of Cod Fish (Euthynnus affinis) Preserved with Pineapple Peel Vinegar (Ananas comosus)-NaCl Formulation Based on Soaking Variations: Profil Protein Ikan Tongkol (Euthynnus affinis) Yang Di Awetkan Dengan Formulasi Cuka Kulit Nanas (Ananas comosus) Dan NaCl Berdasarkan Variasi Perendaman Mardiyah, Siti; Jannah, Faiqotul; Kartikorini, Nastiti; Supatmi, Supatmi
Medicra (Journal of Medical Laboratory Science/Technology) Vol. 7 No. 2 (2024): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v7i2.1762

Abstract

Fish is a food source that is easily damaged. The quality of fish is easily reduced because the water and protein content in fish is quite high so that it rots easily. Therefore, fish require preservation that can maintain the quality of fish, some fishermen usually use formalin as a preservative to preserve fish, but formalin is not allowed in food ingredients because formalin is harmful to health. The use of natural preservatives is an alternative choice for preserving fish. Pineapple skin vinegar is one of the natural preservatives that can be used because it contains acetic acid which functions as an antimicrobial that prevents the growth of bacteria in fish. The purpose of this study was to analyze the description of the protein content of Tuna fish (Euthynnusaffinis) preserved with pineapple skin vinegar (AnanasComosus) and NaCl formulations based on soaking variations. This type of research is descriptive research conducted by grouping fish to determine the protein content of fish incubated for 12 hours in each group. The results showed that 15-minute soaking got an average value of 9.3504%, while 20-minute soaking got an average value of 17.6214%. The conclusion is that the soaking time of pineapple skin vinegar and NaCl got different average values.
Co-Authors Achyana, Muchammad Arfan Agnes Sri Harti Aji Haqqi, Abdurrahman Raden Aldora Pratama Ali, Noor Azeera Mohd Amalia Agustin Andrian, Budi Wahyu Anggraeni, Aura Kharisma Anggun Anirawilda Purba Arditiar, Adrian Arfanindita, Her Tafga Arianti, Vira Hasna Aris Prastyonhngsih Astri, Anisa Muktidena Mutiara Asy Syahidah, Husna Nadiya Baterun Kunsah Batubara, Intan Budiman, Amin Aji Budiman, Waras Devi, Nurul Diah Ariana Dias Aziz Pramudita Dwi Salmarini, Desilestia Elfia Ellynawati Ellynawati Eni Sumarliyah, Eni Erdah Litriani Erlina Windyastuti Estuningsih, E Eti Hadiati Faris Windiarti Febrianti, Icha Firman Firman Firman Prastiwi Fitrotin Azizah, Fitrotin Hamda Sulfinadia Heni Nur Kusumawati Hidayati , Dania Rofi' Atul I Ketut Antara Ira Purnamasari Jannah, Faiqotul Juriyanto Gambir Kartikarini, Nastiti Kusmawati, Syafadila Eriana Laurensia Yunita, Laurensia Listiyanawati, Mutiara Dewi Maftusolikhah, Maftusolikhah Marshanda, Angela Rike Martini Listrikawati Maydida, Tiara Dzaky Meinanda, Ikhsanudin Mulya Fitrah Juniawan Nastiti Kartikorini, Nastiti Noor Fitriyani Norratri, Erika Dewi Noval Nur Rakhmawati, Nur Nurul Devi Ardiani Nurul Devi Ardiani, Nurul Devi Owa, Maria Goreti Purba, Anirawilda Qomariyah, Annisa Nurul Raden Aryo Febrian Rahma Widyastuti Ramadhani, Farah Salsabila Ratna Sari Dewi Rendy Permana Rinza Rahmawati Samsudin Rohana Rufaida Nur Fitriana Sawirman Setiyaningsih, Hana Shelly Festilia Agusanty Siti Aisyah Sri Delasmi Subandi Subandi Supatmi Supatmi Surya Aditya Thorik Rizky, Muhamad Ulumiya, Nova Uswatun Hasanah Welly Mahardhika Welly Mahardhika Widiatmoko, Julian Anindito Widyastuti, Dominica Arni Wiwi Wikanta Wulandari, Sania Yanthy, Putu Sucita