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All Journal Jurnal Ilmu Dasar Jurnal Natur Indonesia Jurnal Matematika & Sains Jurnal Riset Kimia Jurnal Zarah Indonesian Journal of Chemistry Jurnal Riset Teknologi Industri IJIE
Sanusi Ibrahim
Department Of Chemistry, Andalas University, Padang 25163 Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Education Environmental Science Industrial & Manufacturing Engineering Mathematics Mechanical Engineering

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Potensi Bakteri Asam Laktat Sebagai Kandidat Probiotik Antimikroba Patogen Asal Fermentasi Kakao Varietas Criollo Urnemi Urnemi; Sumaryati Syukur; Endang Purwati; Sanusi Ibrahim; Jamsari Jamsari
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8019.535 KB) | DOI: 10.26578/jrti.v6i12.1519

Abstract

Lactic Acid Bacteria (LAB) were isolated from cocoa beans three days fermentation Criollo variety. That were eleven isolates, all of isolates were named Gr3 (1, 2, 3, 4,…,11). All of isolates were tested to antimicrobial activity against indicator pathogenic bacteria (Escherichia coli  14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, Listeria monocytogenesis dan Salmonella typhii),  than that was chosen potential one isolate had highest inhibition zones to pathogens.  One potential isolate was done determination weigh protein bacteriocin by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Result of antimicrobial activity test showed that, 11 isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 11 mm at 48 hours observation. That was found one isolate potential, it was Gr3.7.  Gr3.7 isolate had high inhibition zones to against growth pathogenic bacteria, that was 11mm to Salmonella typhii and Listeria monocytogenesis at 48 hours observation. Determination crude weight protein test was estimated 24 kDa protein by using SDS-PAGE.  To Found purifying weight protein bacteriocin must be done purification processing. Probiotic candidate (Gr3.7) can be used as natural antibiotics, because it had positive responce to against Salmonella typhii.  Salmonella typhii was known pathogen in intestine,  beside that it was used as food preservative, because it had positive response to against Listeria monocytogenesis.   
Experiential Tourism: Local Food Effect on How Tourists Experience Authenticity in Destiantion Lame, Ahmad Aminu; Buba, Eldah Ephraim; Banu, Hyelni; Ibrahim, Sanusi
International Journal on Integrated Education Vol. 6 No. 9 (2023): International Journal on Integrated Education (IJIE)
Publisher : Researchparks Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31149/ijie.v6i9.4776

Abstract

Tourists leave their homes for destinations in search of new experience, they love to experience something they have never known or felt before. Many holiday makers do not put this into consideration while planning meals for tourists while in the destination. Some menus reflect what the tourists are used to eating at home offering nothing new in terms of food. The objectives of the study is to assess the acceptability of selected northern Nigeria delicacies by tourists coming to Bauchi as a destination and to examine the influence of tourists experience on local foods and whether achieving an authentic experience of local food is an important reason for visiting the destination. Survey method was used with two different types of questionnaires. The first questionnaire was used for the sensory evaluation of the six delicacies to be tasted. 250 tourists both domestic and international were used as taste panel group. The study reveals that local food experience is important to the tourists. Furthermore, the study finds out that authentic experience of local food is not enough reason for visiting the destination. The study therefore, recommends that, local food should be included in the menu of the tourists to enable them have memorable experience of the destinations identity which local food is one.
Co-Authors -, Urnemi -, Yuliar A. Achmad, Syamsul A.A. Ketut Agung Cahyawan W Afrizal - Afrizal - Aziz, Enda Desriansyah Banu, Hyelni Buba, Eldah Ephraim Bustanul Arifin Dachriyanus Dian Handayani Djaswir Darwin Djaswir Darwis Ekaprasada, M. Taufik Enda Desriansyah Aziz Endang Purwati RN Hasnirwan Hasnirwan Hazli Nurdin Hazli Nurdin Hazli Nurdin Iqbal, Muhamad Jamsari Jamsari Lame, Ahmad Aminu Luh Putu Ratna Sundari M. Taufik Ekaprasada M. Taufik Ekaprasada Manjang, Yunazar Marham Sitorus Mery Sukmiwati Muhamad Iqbal Nurdin, Hazli Pradina Purwati Salim, Emil Siti Salmah Sumaryati Syukur Suryati Suryati Suryati Syamsul A. Achmad Urnemi - Urnemi Urnemi Yuliar - Yunazar Manjang ZK Abdurahman Baizal