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All Journal Dental Journal (Majalah Kedokteran Gigi) Bioscientist : Jurnal Ilmiah Biologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA Helium: Journal of Science and Applied Chemistry
Wahyu Setyarini
Institute Of Tropical Disease, Universitas Airlangga, Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Physics Social Sciences

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The distribution of Streptococcus mutans and Streptococcus sobrinus in children with dental caries severity level Nur Dianawati; Wahyu Setyarini; Ira Widjiastuti; Rini Devijanti Ridwan; K. Kuntaman
Dental Journal (Majalah Kedokteran Gigi) Vol. 53 No. 1 (2020): March 2020
Publisher : Faculty of Dental Medicine, Universitas Airlangga https://fkg.unair.ac.id/en

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/j.djmkg.v53.i1.p36-39

Abstract

Background: The prevalence of dental caries is high worldwide and specifically in Indonesia, especially in children. Cariogenic bacteria are the major cause of dental caries. Streptococcus mutans (S. mutans) is one of the bacteria often associated with caries, due to its ability in producing acid and forming the biofilm for bacterial colonisation on the surface of oral cavities. In addition to S. mutans, Streptococcus sobrinus (S. sobrinus) bacteria are also thought to play an important role in the process of caries. Purpose: This study aims to analyse the distribution of S. mutans and S. sobrinus in children with seriously high dental caries levels. Methods: This study was an observational analytical study. Bacterial isolation was conducted in carious lesions of 50 paediatric patients 6-12 years old with superficial dental caries. Samples of caries lesions were put directly into a tube containing the Brain Heart Infusion Broth (BHI-B) and incubated at 37o C for 24 hours. The samples were sub-cultured on selective tryptone yeast cystine sucrose bacitracin (TYCSBHimedia) agar, and then incubated for two days. Bacterial identification was then performed using the polymerase chain reaction (PCR) Multiplex method. Statistical analysis with Chi-square. Results: The total number of children with dental caries included in this study was 50. Among these, 94% showed positive for S. mutans and 30% positive for S. sobrinus. The analysis of the prevalence of bacterial colonisation (S. mutans and S. sobrinus) based on caries severity and the Simplified Oral Hygiene Index (OHI-S), showed there was no significant difference (p> 0.05). Conclusion: This study showed that among 50 caries noted in the children, 94% were colonised S. mutans and 30% S. sobrinus. There was no significant difference between the colonisation of S. mutans and S. sobrinus among children from the severe to mild decayed exfoliated filling teeth (DEFT) category, and between bad and good OHI-S.
The Shelf-Life Prediction of Black Garlic Chili Sauce and “Cahyo” Garlic Chili Sauce with Accelerated Shelf-Life Testing (ASLT) Method Based on The Arrhenius Model Afridho Laksono Indra Purnama; Ratna Yulistiani; Luqman Agung Wicaksono; Wahyu Setyarini; Radita Yuniar Arizandy; Nadya Dwi Putri Febrianti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1505.035 KB) | DOI: 10.29165/ajarcde.v7i1.227

Abstract

Sambal is often found in various menu variants served in the Indonesian food industry; this is a supporting factor for creating bottled chili sauce. In this research, fermented black garlic chili sauce was made with black garlic as raw material to provide added value in the form of antibacterial and antioxidant compounds, as well as giving a novelty value to the product as well as a differentiator in the elements of color, aroma, consistency, and taste of the product. The final product consumers receive is compared to "Cahyo" garlic chili sauce produced by PT. Deltasari Indah Restaurant. Sambal contains oil/fat, which is quickly rancid, thus affecting the element of consumer acceptance. Therefore, it is necessary to predict the shelf life of bottled chili products. This research aims to predict the shelf life of the black garlic chili sauce and “Cahyo” garlic chili sauce products in bottles produced by PT. Deltasari Indah Restaurant with the ASLT method, the Arrhenius model approach; Knowing the difference in the shelf life of bottled chili products stored at different temperature conditions; and determining the proper temperature and storage conditions to get the maximum shelf life for packaged chili products. This study uses the Accelerated Shelf-Life Testing method with the Arrhenius model. Based on the pH value parameter, the shelf life of black garlic chili sauce was 33 days, and “Cahyo” garlic chili sauce was 45 days. These two results are the results of the shelf life obtained from calculations at 20˚C and 25˚C then the average value is taken.
Nanoherbal from Ethanol Extract of Dutch Teak Leaves (Guazuma ulmifolia Lamk.) and Antibacterial Potential Against Echerichia coli Widya Dwi Larasati; Suyatno Sutoyo; Radita Yuniar Arizandy; Wahyu Setyarini
Jurnal Pijar Mipa Vol. 21 No. 1 (2026)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v21i1.11533

Abstract

Guazuma ulmifolia Lamk. leaves, commonly known as Dutch teak leaves, are a medicinal plant traditionally used to treat diarrhea, infections, obesity, diabetes, and hypertension. Dutch teak leaves contain secondary metabolite compounds, including alkaloids, flavonoids, saponins, steroids, triterpenoids, tannins, phenolics, and glycosides. The presence of these compounds suggests that Dutch teak leaves have potential antibacterial activity. Herbal extracts have a limitation: low bioavailability. Therefore, nanoherbal formulations are used to improve their bioavailability. Nanoherbal is a nanoparticle made from plants. Nanoherbal can increase the surface area of medicinal herbs, thereby enhancing the solubility of compounds in the body. This study aims to determine the characteristics of nanoherbal derived from the ethanol extract of Dutch teak leaves and its antibacterial activity against Escherichia coli. The nanoherbal was synthesized using the ionic gelation method, employing alginate as the polyelectrolyte polymer and calcium chloride (CaCl₂) as the crosslinking agent. Four CaCl₂ concentrations were used: F1 (0.005%), F2 (0.01%), F3 (0.02%), and F4 (0.03%). Nanoherbal characterization, including particle size, zeta potential, and functional groups. The optimal nanoherbal formulation (F4) exhibited a particle size of 314.06 nm, a polydispersity index (PDI) of 0.0990, and a zeta potential of -131 mV. The FTIR spectra of nanoherbal showed a decrease in transmittance in the O-H, symmetric, and asymmetric COO- bands. The antibacterial activity was evaluated using the disc diffusion method. All treatments were conducted in triplicate, and results were expressed as average inhibition zone diameters (mm) and analyzed descriptively. The antibacterial activity test showed that the synthesized nanoherbal exhibited very strong activity against Escherichia coli, with an inhibition zone diameter of 23.65 mm. The synthesized nanoherbal showed a larger inhibition zone compared to the extract and alginate.
Green Synthesis of Silver Nanoparticles Using Basilicum polystachyon Leaf Extract and Their Antibacterial Activity Against Staphylococcus aureus Diyah Lailatul Agustin; Suyatno Sutoyo; Radita Yuniar Arizandy; Wahyu Setyarini
Helium: Journal of Science and Applied Chemistry Vol. 6 No. 1 (2026): Helium: Journal of Science and Applied Chemistry
Publisher : Study Program of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v6i1.80

Abstract

AgNPs are nanomaterials with significant potential as antibacterial agents and can be synthesized in an environmentally friendly manner using plant extracts. This study aims to synthesize AgNPs using B. polystachyon leaf extract as a bioreductant and evaluate their antibacterial activity against S. aureus. The synthesis was performed by mixing B. polystachyon leaf extract with a 0.01 M AgNO₃ at volume ratios of 1:1, 1:2, 1:3, and 1:4, followed by pH optimization in the range of pH 8–11. The synthesized AgNPs were characterized using UV–Vis spectrophotometry, FTIR spectroscopy, PSA, and XRD. Antibacterial activity was evaluated using the disk diffusion method. The results showed that optimal synthesis conditions were achieved at a volume ratio of 1:4 and a pH of 11. The UV–Vis spectrum of the synthesized AgNPs exhibited a maximum absorption peak at 412 nm. FTIR analysis revealed the presence of O–H, aromatic C=C, and C–O bonds. The average particle size was 58.79 nm (PDI = 0.29). The XRD pattern confirmed the formation of crystalline silver.  The AgNPs inhibited the growth of S. aureus, with an inhibition zone diameter of 26.51 mm (very strong). Therefore, the synthesized AgNPs have the potential to be developed as antibacterial agents.
Phenotypic and Genomic Detection of Salmonella spp. in Broiler Chicken Meat Across Distribution Chains in Surabaya, Indonesia Caterina Hidayati; Isnawati; Wahyu Setyarini; Radita Yuniar Arizandy
Bioscientist : Jurnal Ilmiah Biologi Vol. 14 No. 2 (2026): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v14i2.20420

Abstract

This study aimed to investigate Salmonella spp. contamination in broiler chicken meat obtained from traditional markets, modern markets, and poultry slaughterhouses in Surabaya, East Java, using phenotypic and genomic approaches. A total of 15 broiler chicken meat samples were analyzed. Phenotypic identification was performed through colony morphology observation, Gram staining, and biochemical testing, while genomic confirmation was conducted using Polymerase Chain Reaction (PCR) targeting the invA gene. The results showed that two samples (13.33%) obtained from traditional markets were positive for Salmonella spp., whereas all samples collected from modern markets and poultry slaughterhouses tested negative. These findings indicate variation in contamination levels among different distribution sources, with a higher risk of Salmonella spp. contamination in broiler chicken meat sold in traditional markets. Therefore, strengthened surveillance and improved hygiene and sanitation practices are essential to ensure food safety and protect public health. This study provides comparative evidence of Salmonella spp. contamination across different broiler chicken distribution channels through the integration of phenotypic identification and molecular confirmation.
Co-Authors Afridho Laksono Indra Purnama Caterina Hidayati Diyah Lailatul Agustin Eko Budi Koendhori, Eko Budi Ira Widjiastuti Isnawati Kuntaman Kuntaman Luqman Agung Wicaksono Marinda Dwi Puspitarini Nadya Dwi Putri Febrianti Nur Dianawati Radita Yuniar Arizandy Rakhmatul Binti Sulistya Ratna Yulistiani Rini Devijanti Ridwan Suyatno Sutoyo Suyatno Sutoyo Terza Aflika Happy Usman Hadi Widya Dwi Larasati