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All Journal HAYATI Journal of Biosciences Microbiology Indonesia Molekul: Jurnal Ilmiah Kimia Journal of Engineering and Technological Sciences
YAYA RUKAYADI
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Electrical & Electronics Engineering Immunology & microbiology Medicine & Pharmacology

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 1 
The Effects of Xanthorrhizol on the Morphology of Candida Cells Examined by Scanning Electron Microscopy YAYA RUKAYADI; JAE-KWAN HWANG
Microbiology Indonesia Vol. 1 No. 2 (2007): August 2007
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1504.15 KB) | DOI: 10.5454/mi.1.2.11

Abstract

The effects of xanthorrhizol, a natural anticandidal agent isolated from the rhizome of temulawak or java turmeric (Curcuma xanthorrhiza Roxb.) on the morphology of four human pathogenic Candida species, i.e., C. albicans, C. glabrata, C. guilliermondii, and C. parapsilosis was examined by scanning electron microscopy (SEM). The SEM analysis showed that, unlike control cells representing normal oval to spherical with smooth surface, treatment of Candida strains with xanthorrhizol at 1 x MICs (minimum inhibitory concentration) significantly affected the external morphology, exhibiting deformation, and protrusions on the cell surface. The potent anticandidal activity of xanthorrhizol may support the use of medicinal plants for the treatment of candidal infections.
Time-Kill Assay of 4-Hydroxypanduratin A Isolated from Kaempferia Pandurata Against Foodborne Pathogens Soerya Dewi Marliyana; Didin Mujahidin; Yana M Syah; Yaya Rukayadi
Molekul Vol 12, No 2 (2017)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (402.658 KB) | DOI: 10.20884/1.jm.2017.12.2.363

Abstract

Time–kill assay was performed for 4-hydroxypanduratin A that was isolated from Kaempferia pandurata rizhome against four important foodborne pathogens, namely Bacillus cereus ATCC 21772, Bacillu subtilis ATCC 6633, Staphylococcus aureus ATCC 29737,  and  Proteus mirabilis ATCC 21100. The methods have been investigated in term of Minimum Inhibitory Concentration (MIC) and killing time curve using methods of Clinical and Laboratory Standards Institute (CLSI) guidelines. The results showed that 4-hydroxypanduratin A rapid acting in killing bacteria as follow: B. cereus : 1×MIC for 4 h, P. mirabilis: 4×MIC for 0.5 h, meanwhile  B. subtilis and S. aureus were 1×MIC for 2 h. In conclusion, 4-hydroxypanduratin A showed strong antimicrobial activity against four important foodborne pathogens.
Phytochemical Screening and Evaluation of Antibacterial, Anticandidal, and Sporicidal Properties of Euphorbia tirucalli Extract in Terengganu, Malaysia Abd Wahab, Noor Zarina; Malza, Nur Maizatul Najwa Malza; Rukayadi, Yaya
HAYATI Journal of Biosciences Vol. 31 No. 5 (2024): September 2024
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.31.5.903-915

Abstract

Euphorbia tirucalli, commonly known as the pencil cactus or milk bush plant, is used as an alternative medicine. The current study evaluated the phytochemical contents, antibacterial, anticandidal, and antisporicidal potential of the E. tirucalli methanolic extract. The antibacterial and anticandidal activity of E. tirucalli methanolic extract was determined by performing a disc diffusion assay, MIC, MBC, and MCC. The sporicidal activity was tested at different concentrations of extract and exposure times. Phytochemical analyses revealed the presence of alkaloids, saponins, cardiac glycosides, terpenoids, and tannins in E. tirucalli methanolic extract. Results demonstrated inhibition zones of the extract against Gram-positive bacteria were in range of 22.00-7.00 mm. Meanwhile, inhibition zones of the extract against Gram-negative bacteria were in range of 13.00-7.00 mm. All bacteria were inhibited with MIC values at 1.56-25.0 mg/ml and can be completely killed with MBC values of 20-200 mg/ml. Inhibition zones of E. tirucalli methanolic extract against Candida spp. were in the range of 20.00-8.00 mm. All Candida spp. were inhibited with MIC values at 1.56-100.00 mg/ml and MBC values of 100-300 mg/ml. All concentrations of the extract inhibited all Bacillus spp. spores at different exposure times. In conclusion, the methanolic extract of E. tirucalli exhibits antibacterial, anticandidal, and sporicidal activities. The findings indicated that the methanolic extract of E. tirucalli has good potential for prospective nature-based antimicrobial agents.
Physicochemical Properties and Sensory Acceptability of Fermented Roasted Robusta Coffee (Coffea canephora L.) Beans Chan, Hao Yuan; Rukayadi, Yaya; Azman, Ezzat Mohamad; Ashari, Rozzamri; Lim, Sarina Abdul Halim
Journal of Engineering and Technological Sciences Vol. 56 No. 3 (2024)
Publisher : Directorate for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2024.56.3.7

Abstract

Spontaneous fermentation is becoming ever more elusive because of vast natural microbiota profiles that affect geographical region, climate, and applications of agrichemicals. This study aimed to identify the physicochemical and sensory properties of local planted (Serdang, Malaysia) Robusta (Coffea canephora L.) coffee beans after undergoing different spontaneous wet fermentation (SWF) periods i.e., 0 days as control, 3 days, and 5 days. The hardness decreased significantly (p < 0.05) by 80 to 90% in roasted fermented roasted Robusta coffee (FRRC) beans. The carbohydrate content was significantly higher (p < 0.05) at 9.4%, but protein and crude fibers were significantly (p < 0.05) lower at 31% and 9.7%, respectively. While the FRRC brew displayed deeper lightness (L*31.983), the FRRC powder displayed lighter lightness (L*49.553). The total soluble solid (TSS) was around 21% higher in FRRC and the water solubility index (WSI) had equivalent outcomes at about 8% higher in FRRC. Rheological analysis showed that the coffee fluid exhibited a shear-thickening property with fluid elastic components greater than viscosity. FRRC beans received higher ratings (score > 6) than non-FRRC beans (score between 5 and 6) in the consumer sensory evaluations.
Co-Authors Abd Wahab, Noor Zarina Ashari, Rozzamri Azman, Ezzat Mohamad Chan, Hao Yuan Didin Mujahidin JAE-KWAN HWANG Lim, Sarina Abdul Halim Malza, Nur Maizatul Najwa Malza Soerya Dewi Marliyana Yana M Syah