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Sukoso Sukoso
Universitas Brawijaya
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Metode Sederhana dan Efektif Untuk Penghitungan dan Visualisasi Tiga Dimensi (3D) Biofilm Vibriio Cholera Prihanto, Asep Awaludin; Sukoso, Sukoso; Fadjar, Mohamad; Kurniawan, Andi
Media Penelitian dan Pengembangan Kesehatan Vol 25, No 3 Sep (2015)
Publisher : Badan Penelitian dan Pengembangan Kesehatan

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Abstract

AbstrakMikroorganisme yang mampu menghasilkan biofim menimbulkan masalah yang serius dalam bidang kesehatan dan pangan. Penelitian biofim bagi sebagian peneliti sangat identik dengan kerumitan proses penghitungan dan visualisasi penutupan permukaan substrat penempelan bakteri. Penelitian ini ditujukan untuk mengetahui efiiensi metode alternatif untuk menghitung dan memvisualisasikan biofimVibrio cholera. Pada penelitian ini beberapa faktor lingkungan seperti pH, suhu, dan kondisi kultur diujicobakan untuk mengetahui pengaruhnya terhadap pembentukan biofim V. cholera. Pembentukan biofim dihitung berdasarkan Biofim Coverage Rate (BCR) yang selanjutnya divisualisasikan menjadi bentuk tiga dimensi (3D) dengan memanfaatkan software Image-J. Hasil penelitian menunjukkan bahwa pH, suhu, dan kondisi kultur mampu memberikan pengaruh yang signifian terhadap pembentukan biofim Vibrio cholera. Metode alternatif yang digunakan dalam penelitian ini mampu menghitung BCR serta menggambarkannya dalam bentuk 3D dengan efiien sehingga dapat dijadikan alternatif analisis biofim bakteri. AbstractMicroorganism which produces biofim, will causes serious issues in health and safety of food. Researches in biofim are identic with the complexities and relatively laborious tasks especially on assaying and visualizing method of biofim. This study was aimed to calculate and visualize biofims produced by Vibrio cholera. In this study several environmental factors such as pH, temperature, andculture conditions have been tested to determine its inflence on biofim formation of Vibrio cholerae.Biofim formations were calculated and visualized based on Biofim coverage rate (BCR) and threedimensions (3D) structure using Image-J software. The results showed that pH, temperature, and cultureconditions had a signifiant inflence on the formation of V. cholerae biofim. The alternative method thatwas used in this study could effiiently calculate and visualize BCR to 3D structures. Therefore, here wereport an alternative method for calculating bacterial biofim.
ANALISIS KUALITAS AIR SUMUR TANAH DI SEKITAR TPST PIYUNGAN DENGAN PARAMETER FISIKA, KIMIA DAN BAKTERIOLOGI Febriani, Heni; Sukoso, Sukoso; Sartini, Sartini
Jurnal Kesehatan Masyarakat Vol 9, No 2 (2016): Jurnal Kesehatan Masyarakat Volume 09/Nomor 02/2016
Publisher : STIKES Wira Husada Yogyakarta

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Abstract

INTISARI Latar Belakang: Adanya TPST Piyungan beberapa sumber air disekitar TPST Piyungan menjadi tercemar karena beberapa parameter melebihi baku mutu. Sumur merupakan sumber air yang digunakan oleh warga dusun Ngablak dengan jumlah 122 sumur. Tujuan Penelitian: Penelitian ini bertujuan untuk mengetahui kualitas air sumur tanah disekitar TPST Piyungan dengan parameter fisik, kimia, bakteriologi. Metode: Metode yang digunakan yaitu deskriptif analitik dengan menggunakan uji laboratorium. Populasi pada penelitian ini yaitu sumur berjarak sampai 1km. Sampel pada penelitian ini berjumlah empat sampel yaitu pertama sumur yang digunakan RT 3 dan RT 4 berjarak 792 m, kedua sumur pantau II TPST Piyungan berjarak 69 m, ketiga sumur yang digunakan RT 5 berjarak 623 m, keempat sumur pantau I TPST Piyungan berjarak 72 m. Hasil:Hasil pengukuran pada parameter fisik, kimia, bakteriologi pada sumur disekitar TPST Piyungan ada beberapa parameter yang melebihi baku mutu yaitu pada suhu sumur I,II,III,IV, nitrat pada sumur II dan IV dan Total Coliformsumur I,II,III,I. Kesimpulan:Pada parameter fisikyaitu suhu, parameter kimia yaitu nitrat, pada parameter bakteriologi Total Coliform.
Penentuan Daerah Konsentrasi Ikan Kembung Lelaki (Rastrelliger kanagurta) dengan Menggunakan Model Kinesis di Perairan Pantai Barat Sulawesi Selatan Sabrun - Jamil; Marsoedi - -; Soemarno - -; Sukoso - -
Indonesian Journal of Environment and Sustainable Development Vol 1, No 1 (2010)
Publisher : Graduate Program

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Abstract

Abstrak Tujuan penelitian ini adalah mengembangkan model simulasi kinesis untuk melihat daerah konsentrasi ikan kembung lelaki (Rastrelliger kanagurta) di wilayah Perairan Barat Sulawesi Selatan. Metode yang digunakan adalah menggunakan model kinesis dengan formula numerik  dari Humston et al., (2000) dan Zainuddin (2006). Suhu permukaan laut (SPL) dari satelit Aqua/MODIS digunakan untuk memetakan distribusi SPL dalam area dengan resolusi 4 km. Dalam penelitian ini suhu optimum dan standar deviasi dijadikan input pada model kinesis. Hasil penelitian  didapatkan bahwa ikan kembung lelaki (R. kanagurta) umumnya terkonsentrasi  pada kisaran suhu optimumnya dan tersebar merata di perairan Pantai Barat Sulawesi Selatan. Daerah konsentrasi ikan kembung lelaki (R. kanagurta) hasil model kinesis memiliki hasil yang sama dengan pola konsentrasi aktualnya di lapangan.  Hasil  tersebut ditunjukkan oleh peta konsentrasi ikan dan histogram. Hasil analisis menggunakan simulasi model kinesis maupun kondisi aktual dilapangan menunjukkan bahwa (R. kanagurta) memiliki pusat konsentrasi pada kisaran suhu yang sama, yaitu 28,5 oC – 29,5 oC.   Kata kunci : daerah konsentrasi, ikan kembung lelaki (R. kanagurta), Model Kinesis     Abstract The purpose of this study was to develop a simulation of kinesis model  to see the concentration area of indian mackerel (Rastrelliger kanagurta) in the west coast waters of south Sulawesi. Kinesis model with a numerical formula of Humston et al. (2000) and Zainuddin (2006) was use in this research. Sea surface temperature (SST) from satellite Aqua/MODIS were used to map the distribution of SST in the area with a resolution of 4 km.  In this study the optimum temperature and the standard deviation was used as input to the model kinesis.  The results showed that R. kanagurta were generally concentrated at the optimum temperature range and spread evenly in the the West Coast waters of South Sulawesi. Kinesis model and actual field conditions (April 2008) has the same result. These results are shown by maps and histograms of fish concentrations, indicating that mackerel, either by using the simulation model and the actual condition of kinesis has a central field concentration at the same temperature range, 28.5 oC - 29.5 oC. Keywords : concentration area, Indian Mackerel (R. kanagurta), Kinesis Model
Aktivitas Antibakteri Ekstrak Teripang Holothuria sp Terhadap Bakteri Vibrio harveyi Secara In vitro Siti Roihanah; Sukoso Sukoso; S. Andayani
The Journal of Experimental Life Science Vol. 2 No. 1 (2012)
Publisher : Postgraduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (587.503 KB) | DOI: 10.21776/ub.jels.2012.002.01.01

Abstract

Bakteri adalah salah satu penyebab penyakit pada mahluk hidup yang dapat mematikan. Salah satu alternatif yang dapat dilakukan untuk mengatasi masalah tersebut adalah dengan menggunakan teripang (Holothuria sp) yang memiliki kandungan bioaktif sebagai bahan antibakteri. Tujuan penelitian ini adalah untuk mengetahui aktifitas antibakteri ekstrak teripang (Holothuria sp.) terhadap Vibrio harveyi, mempelajari karakter dan struktur bakteri yang dihambat oleh ekstrak bioaktif teripang (Holothuria sp.) dan mempelajari komponen bioaktif yang terkandung dalam  teripang. Hasil uji cakram menunjukkan rerata zona hambat sebesar 8,502 mm  sedangkan hasil uji MIC dan MBC menunjukkan bahwa pada dosis 0,55 mg/ml mampu menghambat (Bakteriostatik) dan dosis 0,60 mg/ml mampu membunuh (bakterisidal).Ekstrak kasar teripang (Holothuria sp) berpengaruh terhadap karakter dan struktur bakteri Vibrio harveyi yaitu dengan merusak dinding sel dan membran sel bakteri. Hasil analisis Spektofometri Infra Merah dari eksktrak teripang (Holothuria sp) dan analisis Spektrofotometri Ultra Violet dengan pelarut n-heksan serapan diduga mengandung senyawa Triterpenoid. Kata kunci : Aktivitas Antibakteri, Teripang Holothuria sp , Vibrio harveyi
Improving Nutritional Profile and Consumer Acceptance of Siomay Stuffing Through Integration of Mackerel Meat (Rastrelliger SP.) and Yellow Potato Flour (Solanum Tuberosum L.) Sukoso Sukoso; Hartati Kartikaningsih; Tian Nur Ma’rifat; Muhammad Rizki Mas Alif
Jurnal Indonesia Sosial Sains Vol. 5 No. 08 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i08.1225

Abstract

Siomay, a popular Indonesian snack traditionally made with high-fat chicken or beef fillings, can be made healthier by using mackerel fish instead. This modification, combined with the addition of potato starch, aims to improve the nutritional profile of siomay while maintaining its appeal to consumers, as mackerel is both tasty and nutritious.  This study aims to improve the nutritional profile and consumer acceptance of siomay filling through the integration of mackerel meat and potato starch. Data were analyzed using a Completely Randomized Factorial Design with two factors (mackerel meat and potato starch) mixed in different proportions in the siomay filling dough. Parameters tested included nutritional composition (protein, fat, carbohydrate, fiber, and mineral), physicochemical properties (texture, color, and aroma), and consumer acceptance test using a hedonic scale. The results showed that the most preferred treatment was K2D2 (14g mackerel meat and 20g potato starch), which was 5.6±1.5. The nutritional content of the siomay filling preferred by the panelists increased (water 29.07 g, protein 12.89 g, fat 3.65 g, ash 3.41 g, sugar 1.35 mg, vitamin B1 0.26 mg). However, the carbohydrate content decreased to 50.98 g, compared to the content of siomay filling without the addition of yellow potato starch (56, 74 g). This study shows that mackerel flour and potato starch can potentially be used to improve the nutritional profile and consumer acceptance of siomay filling.
Improving Nutritional Profile and Consumer Acceptance of Siomay Stuffing Through Integration of Mackerel Meat (Rastrelliger SP.) and Yellow Potato Flour (Solanum Tuberosum L.) Sukoso Sukoso; Hartati Kartikaningsih; Tian Nur Ma’rifat; Muhammad Rizki Mas Alif
Jurnal Indonesia Sosial Sains Vol. 5 No. 08 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i08.1225

Abstract

Siomay, a popular Indonesian snack traditionally made with high-fat chicken or beef fillings, can be made healthier by using mackerel fish instead. This modification, combined with the addition of potato starch, aims to improve the nutritional profile of siomay while maintaining its appeal to consumers, as mackerel is both tasty and nutritious.  This study aims to improve the nutritional profile and consumer acceptance of siomay filling through the integration of mackerel meat and potato starch. Data were analyzed using a Completely Randomized Factorial Design with two factors (mackerel meat and potato starch) mixed in different proportions in the siomay filling dough. Parameters tested included nutritional composition (protein, fat, carbohydrate, fiber, and mineral), physicochemical properties (texture, color, and aroma), and consumer acceptance test using a hedonic scale. The results showed that the most preferred treatment was K2D2 (14g mackerel meat and 20g potato starch), which was 5.6±1.5. The nutritional content of the siomay filling preferred by the panelists increased (water 29.07 g, protein 12.89 g, fat 3.65 g, ash 3.41 g, sugar 1.35 mg, vitamin B1 0.26 mg). However, the carbohydrate content decreased to 50.98 g, compared to the content of siomay filling without the addition of yellow potato starch (56, 74 g). This study shows that mackerel flour and potato starch can potentially be used to improve the nutritional profile and consumer acceptance of siomay filling.
PENGARUH LAMA PENYIMPANAN HIDROLISAT PROTEIN KEPALA UDANG (Litopenaeus vannamei) DENGAN PENAMBAHAN TEPUNG BEKATUL SEBAGAI BAHAN PENGIKAT Avianto, Terry Previo; Sukoso, Sukoso; Firdaus, Muhammad
Jurnal Perikanan Unram Vol 15 No 3 (2025): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v15i3.1514

Abstract

This study aimed to evaluate the characteristics of shrimp head protein hydrolysate (Litopenaeus vannamei) with the addition of rice bran as a binding agent during specific storage periods. The research utilized proximate analysis, including moisture, protein, fat, ash, and carbohydrate content, analyzed every five days over 15 days. The results showed that moisture and fat content tended to decrease over time, while ash and carbohydrate content increased. Protein content peaked on the 5th day before declining due to protein degradation. The findings suggest that the mixture of rice bran and shrimp head protein hydrolysate has potential as a raw material for protein supplements and carbohydrate-rich foods, depending on the storage duration.
Aktivitas Antibakteri Ekstrak Teripang Holothuria sp. Terhadap Bakteri Aeromonas hydrophila Secara In vitro Roihanah, Siti; Sukoso, Sukoso; Handayani, S.
The Journal of Experimental Life Science Vol. 3 No. 1 (2013)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2013.003.01.08

Abstract

Banyak penyakit yang disebabkan oleh patogenitas bakteri, sebagai contoh adalah bakteri Aeromonas hydrophila. Salah satu alternatif yang dapat dilakukan untuk mengatasi masalah tersebut adalah dengan menggunakan Teripang (Holothuria sp.) yang memiliki kandungan bioaktif sebagai bahan antibakteri. Tujuan penelitian ini adalah untuk mengetahui aktivitas antibakteri ekstrak Teripang terhadap A. hydrophila, mempelajari karakter dan struktur bakteri yang dihambat oleh ekstrak bioaktif Teripang dan mempelajari komponen bioaktif yang terkandung dalam teripang. Hasil uji cakram menunjukkan rerata zona hambat sebesar 13.188 mm sedangkan hasil uji MIC dan MBC menunjukkan bahwa pada dosis 0,50 mg.ml-1 mampu menghambat pertumbuhan bakteri (Bakteriostatik) dan dosis 0,55 mg.ml-1 telah dapat membunuh bakteri (Bakterisidal). Ekstrak kasar Teripang berpengaruh terhadap karakter dan struktur bakteri  A. hydrophila yaitu dengan merusak dinding sel dan membran sel bakteri. Hasil analisis Spektofometri Infra Merah dari eksktrak Teripang dan analisis Spektrofotometri Ultra Violet dengan pelarut n-heksan serapan diduga mengandung senyawa Triterpenoid. Kata kunci: Aktivitas Antibakteri, Teripang (Holothuria sp.), Aeromonas hydrophila
Correlation of Anemia in Pregnant Women with Stunting Incidence: A Review Adilah, Lu’ai Hana’; Syafiq, Ahmad; Sukoso, Sukoso
Indonesian Journal of Multidisciplinary Science Vol. 2 No. 9 (2023): Indonesian Journal of Multidisciplinary Science
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/ijoms.v2i9.545

Abstract

The prevalence of stunting is still one of the biggest nutritional problems in the world. Around 150.8 million children under five years old were stunted in 2017, or 22.2% of the population. In 2017, more than half (55%) of children under the age of five who had stunting were from Asia, and more than a third were from Africa (39%). North Asia has the biggest percentage (58.7%) of Asia's 83.6 million children under the age of five. From 2005 to 2017, there was a 36.4% annual increase in the prevalence of stunting in toddlers in Indonesia. One of the factors that cause stunting and low birth weight babies (LBW) is pregnant women who experience anemia. Anemia is a condition of decreasing blood hemoglobin concentration due to micronutrient deficiencies, especially iron, which often occurs in the world affecting more than half of the global population. The most susceptible demographics to anemia are children and women at childbearing age. This research uses the study literature review method. The study was conducted using the results of research from 2016 – 2022 regarding the correlation of anemia in pregnant women and stunting. It is known that macronutrients and micronutrients are correlated with the occurrence of stunting and anemia. It is certainly necessary to make efforts to improve health in both pregnant women and children to prevent the occurance of anemia.
Improving Nutritional Profile and Consumer Acceptance of Siomay Stuffing Through Integration of Mackerel Meat (Rastrelliger SP.) and Yellow Potato Flour (Solanum Tuberosum L.) Sukoso, Sukoso; Kartikaningsih, Hartati; Ma’rifat, Tian Nur; Alif, Muhammad Rizki Mas
Jurnal Indonesia Sosial Sains Vol. 5 No. 08 (2024): Jurnal Indonesia Sosial Sains
Publisher : CV. Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jiss.v5i08.1225

Abstract

Siomay, a popular Indonesian snack traditionally made with high-fat chicken or beef fillings, can be made healthier by using mackerel fish instead. This modification, combined with the addition of potato starch, aims to improve the nutritional profile of siomay while maintaining its appeal to consumers, as mackerel is both tasty and nutritious.  This study aims to improve the nutritional profile and consumer acceptance of siomay filling through the integration of mackerel meat and potato starch. Data were analyzed using a Completely Randomized Factorial Design with two factors (mackerel meat and potato starch) mixed in different proportions in the siomay filling dough. Parameters tested included nutritional composition (protein, fat, carbohydrate, fiber, and mineral), physicochemical properties (texture, color, and aroma), and consumer acceptance test using a hedonic scale. The results showed that the most preferred treatment was K2D2 (14g mackerel meat and 20g potato starch), which was 5.6±1.5. The nutritional content of the siomay filling preferred by the panelists increased (water 29.07 g, protein 12.89 g, fat 3.65 g, ash 3.41 g, sugar 1.35 mg, vitamin B1 0.26 mg). However, the carbohydrate content decreased to 50.98 g, compared to the content of siomay filling without the addition of yellow potato starch (56, 74 g). This study shows that mackerel flour and potato starch can potentially be used to improve the nutritional profile and consumer acceptance of siomay filling.
Co-Authors Adilah, Lu’ai Hana’ Ahmad Syafiq Alif, Muhammad Rizki Mas Andi Kurniawan Asep Awaludin Prihanto Avianto, Terry Previo Heni Febriani, Heni Kartikaningsih, Hartati Marsoedi - - MOHAMAD FADJAR Muhammad Firdaus Muhammad Rizki Mas Alif S. Andayani S. Handayani Sabrun - Jamil Sartini Sartini Siti Roihanah Siti Roihanah Soemarno - - Terry Previo Avianto Tian Nur Ma’rifat