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All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pijar MIPA Strada Jurnal Ilmiah Kesehatan (SJIK)
Radita Yuniar Arizandy
Institute Of Tropical Disease, Airlangga University, Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Earth & Planetary Sciences Education Energy Environmental Science Health Professions Mathematics Physics Public Health

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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.
Detection Of Extended Spectrum Β-Lactamase (ESBL) Gene Patterns Of Enterobacteriaceae In Broiler Chicken Meat Sold In Traditional Markets In The East Surabaya Binti Mu’arofah; Radita Yuniar Arizandy; Budi Utomo; Kuntaman Kuntaman
STRADA : Jurnal Ilmiah Kesehatan Vol. 9 No. 1 (2020): May
Publisher : Universitas STRADA Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30994/sjik.v9i1.264

Abstract

This study was to analyze the pattern of colonization of ESBL-producing bacteria and ESBL gene patterns in broiler chicken meat. Random sampling was chosen for collecting broiler chicken meat. One hundred portions of broiler chicken meat were taken from the Traditional Market in East Surabaya. This study was an observational analytic study with a cross-sectional approach. Bacteria were growth in TSB media then screened for ESBL production on McConkey Agar with Cefotaxime 2ug/ml. Afterward, continue for phenotypic screening using Double Disk Synergy Test (DDST). Finally, the detection of ESBL gene by using PCR. ESBL-producing bacteria were found in 33 (33%) broiler chicken samples with thirty positive E. coli, and three positive samples of Pseudomonas aeruginosa. Positive gene detection in SHV genes (1%), TEM genes (18%) and CTX-M genes (24%). ESBL producing bacteria have spread in broiler chicken meat (33%) sold in traditional markets, including Escherichia coli and Pseudomonas aeruginosa
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.
Co-Authors Afridho Laksono Indra Purnama Ardhiya Puspita Binti Mu’arofah Budi Utomo Eddy Bagus Wasito Kuntaman Kuntaman Luqman Agung Wicaksono Nadya Dwi Putri Febrianti Ratna Yulistiani Suyatno Sutoyo Wahyu Setyarini Widya Dwi Larasati