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Endoftalmitis Pasca Operasi Katarak Syarifah Rohaya; Arini Nashirah
GALENICAL : Jurnal Kedokteran dan Kesehatan Mahasiswa Malikussaleh Vol 2, No 2 (2023): GALENICAL : Jurnal Kedokteran dan Kesehatan Mahasiswa Malikussaleh - April 2023
Publisher : Program Studi Kedokteran Fakultas Kedokteran Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/jkkmm.v2i2.9825

Endoftalmitis adalah suatu kondisi inflamasi pada jaringan dan cairan intraokular. Berdasarkan penyebabnya, endoftalmitis dapat dibagi menjadi dua yaitu endoftalmitis eksogen dan endogen. Endoftalmitis merupakan komplikasi serius yang ditakuti dan dapat terjadi pada setiap operator saat melakukan operasi katarak. Sebagian besar kasus mengakibatkan gangguan yang berat dan irreversibel hingga kebutaan. Semua pasien yang menjalani operasi katarak harus dievaluasi untuk setiap faktor risiko potensial yang dapat meningkatkan perkembangan endoftalmitis pasca operasi, mengelola risiko intraoperatif dan protokol profilaksis harus dipertimbangkan untuk mengurangi risiko endoftalmitis.

Pengaruh Konsentrasi Pektin dan Karagenan terhadap Permen Jelly Nanas (Ananas comosus L. Merr) Dedy Isnanda; Melly Novita; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 1, No 1 (2016): November 2016
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Buah nanas dapat diolah menjadi berbagai produk. Salah satu produk olahan yang digemari ialah permen jelly . Berdasarkan SNI 3547-2-2008, permen jelly ialah permen bertekstur lunak yang diproses dengan penambahan komponen hidrokoloid seperti agar, gum, pektin, pati, karagenan, gelatin dan lain-lain yang digunakan untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal. Tujuan dari penelitian ini diharapkan dapat mengetahui konsentrasi pektin dan karagenan yang tepat untuk menghasilkan tekstur yang sesuai pada pembuatan permen jelly nanas. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL), yang terdiri dari dua faktor, yaitu: Faktor I : Konsentrasi Pektin (P) yang terdiri dari 4 taraf, yaitu: P1 = 0,5%, P2 = 1,0 % P3 = 1,5%, P4 = 2% Faktor II : Karagenan (K) yang terdiri dari 3 taraf, yaitu: K1 = 1%, K2 = 1,5%, K3 = 2%. Konsentrasi pektin berpengaruh sangat nyata terhadap kadar air, kadar abu, total asam organoleptik hedonik (warna, aroma, dan tekstur), organoleptik deskriptif (warna, tekstur, dan rasa), dan berpengaruh nyata terhadap hedonik rasa serta deskriptif aroma. Konsentrasi karagenan berpengaruh sangat nyata terhadap kadar air, kadar abu, total asam, hedonik warna, deskriptif (warna, aroma, tekstur, dan rasa) dan berpengaruh nyata terhadap hedonik aroma. Hasil analisis permen jelly nanas menghasilkan rata-rata kadar air 11,85%, kadar abu 1,24%, total asam 0,484%, organoleptik hedonik (warna (3,49) penerimaan biasa, aroma (3,74) penerimaan biasa, tekstur (3,36) penerimaan biasa, rasa (2,50) penerimaan tidak suka), dan organoleptik deskriptif (warna (2,38) kuning kecoklatan, aroma (3,38) berbau nanas, tekstur (2,41) agak lembek, rasa (2,45) cukup manis). Perlakuan terbaik diperoleh dari permen jelly nanas dari penambahan pektin 1,5% dan karagenan 1% dengan karakteristik kadar air 15,85%, kadar abu 1,85%, warna 4,48 (kuning kecoklatan), aroma 4,25 (bau nanas), tekstur 3,77 (tektur lembek), dan rasa 2,64 (cukup manis). Abstract. Pineapples can be processed into various products. One of the processed products which is fancied by many people is a jelly candy. Based on SNI 3547-2-2008, jelly candy is a soft candy processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan and gelatin which are used to modify the texture to be chewy. The aims of this research were to examine the accurate concentration of pectin and carrageenan in the production of pineapples jelly candy to produce the desirable texture. This study was conducted using a completely randomized design (CRD) which consisted of two factors. The first factor was concentrations of pectin (P) which consisted of four levels (P1 = 0.5%, 1.0% P2 = P3 = 1.5%, P4 = 2%). The second factor was concentration of carrageenan (K) which consisted of three levels (K1 = 1%, K2 = 1.5%, K3 = 2%). The concentration of pectin gave highly significant effects on water content, ash content, total acid, hedonic organoleptic (color, aroma and texture), descriptive organoleptic (color, texture and flavor), and significantly affected the hedonic organoleptic (flavor) and descriptive organoleptic (aroma). The concentration of carrageenan gave highly significant effect on water content, ash content, total acid, hedonic organoleptic (color), descriptive organoleptic (color, aroma, texture, and flavor) and significantly affected the hedonic organoleptic (aroma). The results showed that pineapple jelly candy had the following characteristics: water content (11.85%), ash content (1.24%), total acid (0.484%), hedonic organoleptic color (3.49; regular reception), aroma (3.74; regular reception), texture (3.36; regular reception), flavor (2.50; disliked reception), and descriptive organoleptic color (2.38; brownish yellow), aroma (3.38; pineapple smell), texture (2.41; mushy) and taste (2.45; pretty sweet). The best treatment in the production of pineapple candy jelly was gained by adding 1.5% pectin and 1% carrageenan. The candy had 15.85% water content, 1.85% ash content, 4.48 (brownish yellow) color, 4.25 (pineapple smell) aroma, 3.77 (mushy) texture and 2.67 (sweet) taste.

Peningkatan Mutu Minyak Nilam (Pogostemon cablin) dalam Proses Pemurnian Minyak Nilam Aceh Jaya dan Aceh Selatan dengan Metode Kompleksometri Rahmat Akbar Manalu; Anshar Patria; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 4 (2019): November 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak : Pemurnian merupaakan proses penghilangan bahan-bahan yang tidak diinginkan dari minyak nilam hasil penyulingan. Metode pemurnian terbagi atas dua cara yaitu pemurnian secara kimia dan pemurnian secara fisik. Pengkelatan atau kompleksometri adaalah pengikatan logaam dengan cara menambbahkan senyawa pengkelat dan memmbentuk komplek logam senyawa pengkeelat. Proses pengkelat metode sama dengan adsorben, akan tetapi senyawa adsorben diganti dengan senyawa pengkelat. Senyawa pengkelat yang cukup dikenal dalam proses pemurnian minyak atsiri antara lain EDTA, asam sitratt, asam mallat, dan asam tartarrat. Peneliitian ini menggunakaan rancangan acaak kelomppok (RAK) faktorial yang terrdiri dari 2 fakktor. Faktor pertama yaitu asal daerah minyak nilam yang terdiri dari 2 taraf (D1=Aceh Selatan dan D2=Aceh Jaya). Faktor kedua yaitu konsentrasi senyawa EDTA yang terdiri dari 3 taraf (H1=1,5%, H2=2% dan H3=2,5%). Faktor asal daerah minyak nilam (D) berpengaruh ssangat nyataa terhadap nilai bobot jenis dan indeks bias juga berpengaruh nyata terhadap bilangan asam. Senyawa EDTA dapat menurunkan kadar Fe pada minyak nilam sebesar 34,8-38,0 %.Abstract : Purification is the process of removing undesirable materials from distilled patchouli oil. The purification method is divided into two ways, that is chemical purification and physical purification. Corrosion or complexometric is binding of metal by adding chelating compounds and making a metal complex of chelating compound. Chelating process is same as the adsorbent, but the adsorbent compound is replaced with chelating composition. Chelating compounds that are well known in the process of refining essential oils include EDTA, citric acid, malic acid, and tartaric acid. This sstudy used a Randoized Block Design (RDB) factorial consisting two factors. The first factor is the origin of patchouli oil which consists of 2 levels (D1 = South Aceh and D2 = Aceh Jaya). The second factor is the composition of EDTA which consists of 3 levels (H1 = 1.5%, H2 = 2% and H3 = 2.5%). Factors from patchouli oil (D) region have a very significant effect on the value of density and the refractive index also has a significant effect on acid numbers. EDTA compounds can reduce Fe content in patchouli oil by 34.8-38.0%.

Penentuan Umur Simpan Bumbu Masam Keueng Kering Instan Dengan Menggunakan Metode Acelerate Shelf Life Test (ASLT) Model Arrhenius Tjut Hedi Agam Akbar; Yusriana Yusriana; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 4, No 4 (2019): November 2019
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak : Bumbu Masam Keueng kering instan dibuat dari rempah-rempah seperti cabai merah, bawang merah, bawang putih, asam sunti, kunyit dan jahe. Semua bahan tersebut dicuci kemudianndihaluskan dengannmenggunakan blender dengan penambahan air sebanyak 280 ml selanjutnya bahan dikeringkan dalam oven pengering pada suhu 50oC dalam waktu 9 jam, bahantersebut kemudian dihaluskan kembali menggunakan blender dan dikemas kedalam kemasan alumium foil sebanyak 20 gr. Dalam industri pangan perlu dilakukan penentuan umur simpan sehingga konsumen dapat mengetahui kondisi produk. Umur simpan adalah rentang waktu suatu produk mulai dari proses produksi hingga produk mengalami penurunan mutu atau tidak layak untuk dikonsumsi. Penelitian ini dilaksanakan menggunakan metode akselerasi penentuan umur simpan semi empiris dengan model Arrhenius. Pendugaan umurnsimpan ditentukan melalui perubahan mutu Bumbu Masam keueng kering instan yang dikemas dengan kemasan aluminium foil berdasarkan faktor suhu (S) yang terdiri atas 3 taraf yaitu : S1 = suhu ruang (27-30oC), S2 = 40oC, dan S3 = 50oC dan lama penyimpanan (P) yangnterdiri atas 5 taraf yaitu : P1 = 0 hari, P2 = 14 hari, P3 = 28 hari, P4 = 42 hari, dan P5 = 56 hari. Setiap kemasan sampel (20g) yang dipakai dianalisis sebanyak 2 kali ulangan. Umur simpan masam keueng berdasarkan parameter kritis kadar air jika disimpannpada suhunruang (27-30oC) akan bertahannselama 558 hari, padansuhu 40oC akan bertahan selama 384 hari, dan pada suhu 50oC akan bertahan selama 271 hari.Abstract : Instant dry Masam Keueng seasoning is made of spices such as red chili pepper, garlic, and red onion, sunti acid, turmeric and ginger. All of the ingredients are cleaned and mashed up with blender by adding 280 ml of water, then dried in an oven at 50oC during nine hours, after that re-mashed up in a blender and packed in an aluminum foil packaging for 20gr. In a food industry the shelf life determination is needed so that the consumer can know the condition of the product. Shelf life is a time span of a product from thenbeginning ofnthe production until encounter a quality degradation of unfeasible for consumption. This study is conducted with semi empirical shelf life estimation acceleration method and Arrhenius equation. Shelf life estimation is determined by the quality degradation of instant dry Masam keueng seasoning that is been packaged with aluminum foil packaging based on the temperature factor (S) which consists of three levels specifically: S1 = room temperature (27-30oC), S2 = 40oC. and S3 = 50oC, along with storage time (P) which consists of 5 levels specifically: P1 = 0 day, P2 = 14 days, P3 = 28 days, P4 = 42 days, and P5 = 56 days. Every sample packing (20g) used in analysis is two repetition as much. Thenshelf lifenof masam keueng seasoning basedoon the water content criticalnparameter at room temperature of 27-30oC will last for 558 days, at 40oC will last for 384 days, and at 50oC will last for 271 days.

Studi Pembuatan Roti Tawar Menggunakan Tepung Labu Kuning (Cucurbita moschata) Termodifikasi Aufa Rifqa Shatia; Eva Murlida; Syarifah Rohaya
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Kandungan gizi labu kuning cukup lengkap sehingga labu kuning dapat dijadikan sumber gizi yang sangat potensial untuk dikembangkan di masyarakat. Labu kuning dapat diolah menjadi tepung labu kuning, salah satu produk olahan dari tepung labu kuning ini adalah roti tawar. Roti tawar merupakan produk pangan yang mudah dibuat dan praktis. Tepung labu kuning yang dimodifikasi dengan metode hidrolisis asam, memiliki keunggulan yaitu biaya murah, memiliki metode yang relatif mudah, dan waktu yang singkat. Penelitian ini bertujuan untuk meningkatkan karakteristik roti tawar dengan menggunakan tepung labu kuning yang dimodifikasi dengan asam asetat (cuka). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang tersusun atas 2 faktor. Faktor 1 adalah perbandingan tepung labu kuning modifikasi dengan tepung terigu (T) yang terdiri dari 3 taraf yaitu T1= (10% : 90%), T2= (20% : 80%) dan T3= (30% : 70%). Faktor 2 adalah waktu proofing (P) yang terdiri dari 3 taraf yaitu P1= (30 menit), P2= (60 menit), dan P3= (90 menit). Hasil terbaik diperoleh pada perbandingan tepung labu kuning termodifikasi dan tepung terigu 10%:90% dengan volume pengembangan yaitu 14,60%, warna 3,90 dan aroma 3,37 sedangkan kadar lemak dengan perbandingan 30%:70% yaitu 5,57. Porositas dengan waktu proofing yang terbaik 90 menit yaitu 18,11, sedangkan untuk kadar air dengan waktu proofing 60 menit yaitu 35,54. Penggunaan tepung labu kuning termodifikasi asam asetat yang disubstitusi sebanyak 10% menghasilkan roti tawar dengan karakteristik yang baik.Study Of Bread using Modified Yellow Flour (Cucurbita moschata)Abstract. The nutritional content of pumpkin is quite complete so that pumpkin can be used as a potential source of nutrition to be developed in the community. One of the processed products from pumpkin flour is white bread. Bread is a product that is easy to make and practical. Pumpkin flour modified by the acid hydrolysis method has the advantages of low cost, relatively easy method, and short time. This study aims to improve the characteristics of white bread by using pumpkin flour modified with acetic acid. This study used a factorial Completely Randomized Design (CRD) composed of 2 factors. Factor 1 is the ratio of modified pumpkin flour to wheat flour (T) which consists of 3 levels, namely T1 = (10% : 90%), T2 = (20% : 80%) and T3 = (30% : 70%). Factor 2 is proofing time (P) which consists of 3 levels, namely P1 = (30 minutes), P2 = (60 minutes), and P3 = (90 minutes). The best results were obtained in the ratio of modified pumpkin flour and wheat flour 10%: 90% with a volume expansion of 14.60%, color 3.90 and aroma 3.37 while the fat content with a ratio of 30%: 70% was 5.57. Porosity with the best proofing time of 90 minutes is 18.11, while the water content with a proofing time of 60 minutes is 35.54. The use of acetic acid modified pumpkin flour which is substituted as much as 10% produces white bread with good characteristics.

Aplikasi Mocaf (Modified cassava flour) menggunakan ragi tape dan ragi tempe pada pembuatan sourdough FW. Lutfia Dara Maretna; Syarifah Rohaya; Zaidiyah Zaidiyah
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Mocaf (Modified cassava flour) adalah tepung yang diperoleh dari ubi kayu dengan proses fermentasi menggunakan mikroorganisme. Sourdough didefinisikan sebagai campuran terigu dan air yang difermentasi oleh aktifitas bakteri asam laktat dan khamir. Pembuatan starter sourdough dengan substitusi tepung mocaf merupakan salah satu alternatif pengganti terigu. Penelitian ini bertujuan untuk mengetahui karakteristik mocaf perbedaan jenis ubi kayu dengan variasi fermentasi dan karakteristik sourdough berdasarkan perbedaan tepung mocaf. Penelitian ini dilakukan berdasarkan Rancangan Acak Kelompok (RAK) faktorial 2 faktor yaitu jenis ubi kayu dan jenis ragi. Faktor jenis ubi kayu terdiri dari 2 taraf, yaitu ubi kayu putih dan ubi kayu kuning. Faktor jenis ragi yang terdiri dari 3 taraf yaitu, kontrol, ragi tape dan ragi tempe. Mocaf yang dihasilkan diuji kadar air, kadar abu, pH, protein, serat kasar dan penerimaan konsumen dinilai menggunakan uji kesukaan dengan atribut yaitu tekstur, warna dan aroma. Serta sourdough diuji pH, total asam, volume pengembangan dan total mikroba. Penelitian ini menghasilkan mocaf perlakuan terbaik yaitu mocaf ubi kayu putih dan mocaf ubi kayu kuning perlakuan ragi tape. Pada mocaf ubi kayu putih memiliki nilai kadar air 5%, kadar abu 0,33%, pH 3,88, protein 1,9%, serat kasar 2,33%, tekstur 3,57 (netral), warna 3,61 (suka) dan aroma 3,09 (netral). Sedangkan pada mocaf ubi kayu kuning kadar air 4,6%, kadar abu 0,41%, pH 3,87, protein 2,2%, serat kasar 1,17%, tekstur 3,05 (netral), warna 3,71 (suka) dan aroma 3,24 (netral). Formulasi terbaik pada starter sourdough yaitu substitusi mocaf ubi kayu putih menghasilkan rerata nilai pH 3,22, total asam 1,06, volume pengembangan 0,47 cm3 dan total mikroba 63,67 log CFU/g.Kata Kunci: mocaf, sourdough, fermentasi, ragi tape, ragi tempe.Application of Mocaf (modified cassava flour) using tape yeast and tempe yeast in making sourdoughAbstract. Mocaf (Modified cassava flour) is flour obtained from cassava by fermentation process using microorganisms. Sourdough is defined as a mixture of flour and water which is fermented by the activity of lactic acid bacteria and yeast. Making sourdough starter with mocaf flour substitution is an alternative to wheat flour. This study aims to determine the characteristics of mocaf different types of cassava with variations in fermentation and sourdough characteristics based on differences in mocaf flour. This research was conducted based on a factorial randomized block design (RAK) with 2 factors, namely the type of cassava and the type of yeast. The cassava type factor consisted of 2 levels, namely white cassava and yellow cassava. The yeast type factor consisted of 3 levels, namely, control, tape yeast and tempeh yeast. Mocaf produced was tested for water content, ash content, pH, protein, crude fiber and consumer acceptance was assessed using a preference test with attributes namely texture, color and aroma. As well as sourdough tested pH, total acid, volume of development and total microbes. This study resulted in the best treatment mocaf, namely white cassava mocaf and yellow cassava mocaf treated with tape yeast. In mocaf, white cassava has a moisture content of 5%, ash content of 0.33%, pH 3.88, protein 1.9%, crude fiber 2.33%, texture 3.57 (neutral), color 3.61 (like) and fragrance 3.09 (neutral). While in yellow cassava mocaf, water content is 4.6%, ash content is 0.41%, pH is 3.87, protein is 2.2%, crude fiber is 1.17%, texture is 3.05 (neutral), color is 3.71 (like) and scent 3.24 (neutral). The best formulation for sourdough starter, namely the substitution of white cassava mocaf, resulted in an average pH value of 3.22, total acid 1.06, expansion volume 0.47 cm3 and total microbes 63.67 log CFU/g.Keywords: mocaf, sourdough, fermentation, tape yeast, tempe yeast.

CASE REPORT DIAGNOSIS AND TREATMENT OF VERNAL KERATOCONJUNCTIVITIS Fariz Auliadi Khalil; Risa Ayu Nilmarani; Syarifah Rohaya; Diana Novita
Jurnal Kedokteran Diponegoro (Diponegoro Medical Journal) Vol 12, No 4 (2023): JURNAL KEDOKTERAN DIPONEGORO (DIPONEGORO MEDICAL JOURNAL)
Publisher : Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/dmj.v12i4.38080

Background: Vernal keratoconjunctivitis (VKC) is a bilateral ocular allergic disease mediated by hypersensitivity reactions. VKC events occur in boys in the first decade of life and continue until puberty. Early identification and effective treatment are essential because the condition is recurrent and potentially burdensome to the patient's quality of life. This case report examines the diagnosis, management, and therapy options for patients with VKC and highlights the significance of the clinician's involvement in cases with VKC.Case Presentation: We report a case, a boy, 8 years old, came to the eye clinic at Cut Meutia Hospital with pain in both eyes, red eyes, decreased vision, and increased eye discharge. This complaint has been experienced for the past few years, and most appeared when the patient played under the sun or when the patient's allergy came. Examination showed mild conjunctival inflammation, pseudoptosis, and papillae on the limbus.Conclusion: The patient was diagnosed with VKC and received several treatments, including artificial tear and dexamethasone.

Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt DEWI YUNITA; ELSA VARIZKI; SYARIFAH ROHAYA; IRFAN IRFAN; MURNA MUZAIFA
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.29310

This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk from 100% milk to 100% coconut milk. Finally, the optimized starter cultures were then applied to niyogurt production. The results showed that the pH of the starter cultures obtained in 100% milk after 48 hours of fermentation was 4.41±0.04 for Streptococcus thermophilus and 4.44±0.03 for Lactobacillus bulgaricus. Meanwhile, the total lactic acid bacteria counts were 8.62±3.03 log cfu/ml for Streptococcus thermophilus and 9.55±2.22 log cfu/ml for Lactobacillus bulgaricus. These results showed that both commercial starter cultures need long periods to reach the targeted pH and total lactic acid bacteria (LAB) suggesting that enrichment was needed before commercial starter cultures were used. Furthermore, after analyzing six samples of growth on different ratios of milk and coconut milk, it was seen that both starters could grow optimally on 100% coconut milk. The total LAB after 24 hours of fermentation was 11.07 log cfu/ml with pH 4.05. Based on chemical and microbiological analyses, the characteristics of niyogurt have met Indonesia’s Standard for food consumption (SNI 2981:2009). The niyogurt consisted of 3.15% protein content, 8.3% fat content, 0.83% total acid, 0.76% mineral content, and 11.48 log cfu/ml total LAB.

Proliferative Diabetic Retinopathy Syarifah Rohaya; Fikri Haikal
Jurnal Medika Nusantara Vol. 1 No. 3 (2023): Agustus : Jurnal Medika Nusantara
Publisher : Stikes Kesdam IV/Diponegoro Semarang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59680/medika.v1i3.413

Diabetic retinopathy is the most common cause of blindness found in adults between 20 and 74 years of age, where diabetic patients have a risk of being 25 times more likely to develop complications than nondiabetics. Diabetes mellitus (DM) is a group of metabolic diseases with characteristic hyperglycemia that occurs due to abnormalities in insulin secretion, insulin action or both. Chronic hyperglycemia in diabetes is associated with long-term damage, dysfunction or failure of several organs, especially the eyes, kidneys, nerves, heart, and blood vessels. Treatment for diabetic retinopathy relies almost exclusively on the management of metabolic dysregulation of diabetes mellitus until the severity of vascular lesions required laser surgery

Application of optimized Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk in the production of niyoghurt DEWI YUNITA; ELSA VARIZKI; SYARIFAH ROHAYA; IRFAN IRFAN; MURNA MUZAIFA
Jurnal Natural Volume 23 Number 2, June 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i2.29310

This research aimed to optimize the growth of commercial yogurt starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) on coconut milk before they were applied in the production of coconut yogurt, which is known as niyogurt or cocogurt. The research consists of three steps. Firstly, both microbes were grown on 100% cow’s milk and were analyzed for pH and total lactic acid bacteria (LAB) to examine the length of fermentation time. Secondly, both microbes were gradually grown on cow’s milk and coconut milk media, with samples ranging in combinations of the two kinds of milk from 100% milk to 100% coconut milk. Finally, the optimized starter cultures were then applied to niyogurt production. The results showed that the pH of the starter cultures obtained in 100% milk after 48 hours of fermentation was 4.41±0.04 for Streptococcus thermophilus and 4.44±0.03 for Lactobacillus bulgaricus. Meanwhile, the total lactic acid bacteria counts were 8.62±3.03 log cfu/ml for Streptococcus thermophilus and 9.55±2.22 log cfu/ml for Lactobacillus bulgaricus. These results showed that both commercial starter cultures need long periods to reach the targeted pH and total lactic acid bacteria (LAB) suggesting that enrichment was needed before commercial starter cultures were used. Furthermore, after analyzing six samples of growth on different ratios of milk and coconut milk, it was seen that both starters could grow optimally on 100% coconut milk. The total LAB after 24 hours of fermentation was 11.07 log cfu/ml with pH 4.05. Based on chemical and microbiological analyses, the characteristics of niyogurt have met Indonesia’s Standard for food consumption (SNI 2981:2009). The niyogurt consisted of 3.15% protein content, 8.3% fat content, 0.83% total acid, 0.76% mineral content, and 11.48 log cfu/ml total LAB.

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