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Sri Sinto Dewi
Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Education Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Other

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EFEKTIFITAS DAYA HAMBAT EKSTRAK ETANOL BAWANG DAUN (Aliium fistulosum. L) TERHADAP BAKTERI Salmonella typhi, Escherichia coli, DAN Staphylococcus aureus Akhmad Fauzan; Sri Sinto Dewi; Wildiani Wilson
Jurnal Labora Medika Vol 3, No 2 (2019): Jurnal Labora Medika
Publisher : Program Studi Teknologi Laboratorium Medik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.017 KB) | DOI: 10.26714/jlabmed.3.2.2019.54-57

Abstract

Bawang daun mengandung senyawa golongan flavonoid berupa kuersetin dan kaempferol. Senyawa yang terkandung pada bawang daun dapat menghambat pertumbuhan bakteri patogen salah satunya Staphylococcus aureus, Escherichia coli, dan Salmonella typhi. Tujuan penelitian ini untuk mengetahui daya hambat ekstrak etanol bawang daun terhadap pertumbuhan bakteri S. aureus, E. coli, dan S. typhi. Penelitian ini dilakukan secara eksperimen dengan menggunakan sampel bakteri S. aureus, E. coli dan S. typhi yang sudah disetarakan kekeruhannya dengan standar Mc. Farland 0,5. Pengujian daya hambat dengan menggunakan metode difusi sumuran pada media MHA dengan berat ekstrak etanol bawang daun 0,25 gram, 0,37 gram, 0,50 gram, 0,63 gram , dan 0,75 gram. Hasil zona hambat ekstrak etanol bawang daun pada berat 0,25 gram, 0,37 gram, 0,50 gram, 0,63 gram , dan 0,75 gram terhadap bakteri S. aureus  menunjukan hasil berturut-turut sebesar 0 mm, 15 mm, 15 mm, 16 mm, 18,3 mm. zona hambat terhadap bakteri bakteri E. coli pada berat yang sama berturut - turut sebesar 0 mm, 0 mm, 0 mm, 11 mm, dan 15,3 mm. Zona hambat terhadap bakteri  S. typhi pada berat yang sama berturut - turut sebesar. 13,3 mm, 19 mm, 19,6 mm, 22,3 mm, dan 25,6 mm.
Socialization of the Benefits of Fermenting Cattle Milk into Yogurt as a Probiotic Food Product for Housewife Community of Sruni Village, Musuk, Boyolali Sri Sinto Dewi; Stalis Norma Ethica; Wikanastri Hersoelistyorini
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (991.603 KB) | DOI: 10.30653/002.201944.178

Abstract

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants’ answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.
Co-Authors Akhmad Fauzan Stalis Norma Ethica Wikanastri Hersoelistyorini Wildiani Wilson