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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)

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

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

Antibacterial Potential of Single Black Garlic Extract Organosulfur Compounds on Staphylococcus aureus Bacteria Destiana, Rindy Tya; Herdyastuti, Nuniek; Setyarini, Wahyu; Arizandy, Radita Yuniar
Jurnal Pijar Mipa Vol. 20 No. 4 (2025): Special Issue
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.v20i4.9002

Single black garlic (SBG) is a product of processing garlic (Allium sativum L.) by heating it for several days. SBG has antibacterial activity due to the presence of organosulfur, phenolic and flavonoid compounds. This research aims to determine the antibacterial potential of SBG extract on Staphylococcus aureus and determine its chemical compound content based on Liquid Chromatography-Mass Spectrometer (LC-MS) analysis. The extract was obtained from the maceration method combined with a magnetic stirrer using 0, 30, 60 and 90% ethanol solvent. The antibacterial test used the disc diffusion method with a positive control of ciprofloxacin and a negative control of distilled water. LC-MS analysis of SBG extract with the best antibacterial activity. The results of the antibacterial activity test showed that the SBG extract had antibacterial activity based on the presence of an inhibition zone. The largest zone of inhibition in the 90% ethanol solvent SBG extract was 27.71 mm, and the positive control was 22.58 mm. The SBG extract with the most optimal antibacterial activity was analyzed using LC-MS to produce 109 compounds which were divided into 15 different compound groups, some of which were allicin (5.900%) which was the compound with the most composition and innulotetraose (0.065%) which was the compound with the smallest composition in the SBG extract. Data from the antibacterial test results were processed using the IBM statistical program SPSS 25, a One-way ANOVA test, which aims to determine the effect of antibacterial activity on Staphylococcus aureus bacteria, and data on the chemical compound content of the SBG extract were analyzed descriptively. SBG extract has the potential as an antibacterial which is classified as very strong in-vitro, so further in-vivo research is needed to apply the extract as an economical product that can treat skin infections and there are several compounds that dominate SBG extract with the highest antibacterial activity, such as organosulfur compounds, amino acids, flavonoids and phenolics based on LC-MS analysis.

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 Indra Purnama, Afridho Laksono; Yulistiani, Ratna; Agung Wicaksono, Luqman; Setyarini, Wahyu; Arizandy, Radita Yuniar; Putri Febrianti, Nadya Dwi
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 | DOI: 10.29165/ajarcde.v7i1.227

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.

The Carrier Rate of Extended Spectrum Beta Lactamase (ESBL) Producing Bacteria in Cockroaches (Periplaneta americana) in Hospital and Community Puspita, Ardhiya; Arizandy, Radita Yuniar; Wasito, Eddy Bagus; , Kuntaman
Folia Medica Indonesiana Vol. 57, No. 4
Publisher : Folia Medica Indonesiana

Show Abstract | Download Original | Original Source | Check in Google Scholar

Highlight:• Bacteriologically for colonization of ESBL producing Enterobacteriaceae in cockroaches (Periplaneta americana) were analyzed. • The prevalence of ESBL producing bacteria among cockroaches in hospitals is bigger than in households. Abstract: Cockroach (Periplaneta americana) is one of the vectors in the environment that can transmit disease. Cockroaches can act as potential mechanical vectors of antibiotic resistant bacteria. Enterobacteriaceae is a gram-negative bacteria that has natural habitats in the digestive tract of humans and animals. Enterobacteriaceae that produce Extended Spectrum β-lactamases (ESBLs) have emerged as major pathogens in hospitals. The study analyzed the prevalence of ESBL producing bacteria in cockroaches that lived in hospitals and residential homes. In this study, a total of 200 cockroaches consisting of 100 cockroaches from the hospital environment and 100 cockroaches from the residential environment were analyzed bacteriologically for colonization of ESBL producing Enterobacteriaceae. The specimen of the alimentary tract was taken and sub-cultured in MacConkey agar supplemented with cefotaxime 2 ug/ml. Growth colonies were suggested as an ESBL-producing bacteria, then were confirmed as ESBL producers by the Double Disk Synergy Test (DDST). The ESBL gene was detected by Polymerase Chain Reaction (PCR). Among 100 household cockroach samples, 14 (14%) were identified as ESBL producers, while 100 hospital cockroaches were 26 (26%) positive ESBL. The ESBL gene, in hospital cockroach were identified of CTXM 19 (19%), SHV 7 (7%), and not any TEM gene, while among household cockroaches were identified CTXM 2 (2%), SHV 11 (11%), and also not detected TEM ESBL gene. Among ESBL genes, only the CTXM gene was significantly different between household and hospital cockroaches.

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

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

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

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.

Green Synthesis of Copper Nanoparticles Using Gynura procumbens Leaf Extract as a Bioreductant and Their Antibacterial Activity Against Escherichia coli Rivana, Nancy; Sutoyo, Suyatno; Arizandy, Radita Yuniar; Setyarini, Wahyu
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 11, No 1 (2026): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v11i1.116736

Copper nanoparticles (CuNPs) are nanomaterials extensively utilized in optics, electronics, biology, catalysis, and as antibacterial agents. Sustainable synthesis approaches employing plant-derived bioreductants have garnered significant attention. In this study, CuNPs were synthesized via green chemistry using Gynura procumbens leaf extract as a bioreductant. Synthesis was performed by combining the leaf extract with 0.1 M CuSO₄ solution at volume ratios of 1:1, 1:2, 1:3, and 1:4. The mixture with the optimal volume ratio was further optimized at pH values of 8, 9, 10, and 11. The resulting CuNPs were characterized by UV-Vis spectroscopy, FTIR, and PSA. Antibacterial activity against Escherichia coli (ATCC 25922) was evaluated using the disk diffusion method. Optimal synthesis was achieved at a 1:2 volume ratio and pH 8. The CuNPs exhibited a maximum UV-Vis absorption at 316 nm, an average particle size of 8.23 nm, and a polydispersity index of 0.1631. FTIR spectra confirmed Cu–O bond vibrations at 457.64 and 617.14 cm-1. The synthesized CuNPs demonstrated strong antibacterial activity against E. coli, with an inhibition zone diameter of 13.89 ± 0.45 mm. These findings suggest that CuNPs synthesized via green methods using G. procumbens extract as a bioreductant have potential as antibacterial agents, particularly against E. coli.

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