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All Journal Biogenesis: Jurnal Ilmiah Biologi Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH) Journal Fatmawati Laboratory & Medical Science
Yuliana Prasetyaningsih
Program Studi D3 Analis Kesehatan STIKES Guna Bangsa Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Public Health

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Kontaminasi Bakteri Pada Saus Tomat Mie Ayam di Pasar Condong Catur Sleman Yogyakarta Tahun 2013 Nadifah, Fitri; Yasintha Bhoga, Maria; Prasetyaningsih, Yuliana
Biogenesis Vol 2, No 1 (2014)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

The tomato sauce is a complementary food that is often served with other foods, such as chicken noodles. Various factors can be the cause of contamination of tomato sauce by microbes like bacteria. These factors include environmental conditions that are not clean or container that was left open. Bacterial contamination in tomato sauce can result not suitable for consumption. Given by the high public interest in the consumption of tomato sauce with chicken noodle, it is necessary to observe the bacterial contamination of chicken noodle tomato sauce. To determine the bacterial contamination in tomato sauce of chicken noodle in traditional market of Condong Catur, Sleman, Yogyakarta. The samples used were tomato sauces that are used by chicken noodle stalls in the Condong Catur traditional market. Sampling was also carried out by recording the environmental conditions stalls and tomato sauce serving. To determine the bacterial contamination, samples examined in the laboratory based on the total bacterial count method using plate count agar (PCA) media. Seven of the ten samples showed the total number of bacteria <104 CFU/ml, whereas the other three samples are not suitable for consumption by the total number of bacteria >104 CFU / ml. The main factors of high contamination is poor hygiene of chicken noodle stall environmental, tomato sauce containers that are less clean and are often left open.Keywords: tomato sauce, total bacteria
Jamur Kontaminan Pada Umbi Kentang Rahayu, Sri; Nadifah, Fitri; Prasetyaningsih, Yuliana
Biogenesis Vol 3, No 1 (2015)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

Potato (Solanum tuberosum L.) is one of the five basic sources of carbohydrates. It consumed by many people world spreads. One of the constraints in potato production is the presence of fungal diseases. Fungi that cause diseases in potato crops include Phytophthora infestans which causes late blight, Fusarium oxysporum which cause fusarium wilt, Alternaria solani Sor. which cause brown spot disease, and Aspergillus niger which infect bulbs and produce aflatoxin. Identification of potatoes-contaminating fungi can lead the farmers to get a better potatoes production. This research goal is to identify potatoes-contaminating fungi in traditional market of Condong Catur, District of Sleman, Yogyakarta. This research was using descriptive method with laboratory examination. We took 30 defected potatoes suspected of being infected by fungi. Samples were taken from eachpotato aseptically and then cultured in Saboraud’s Dextrose Agar (SDA) media. Observation was held for the fungi growth after 24 hours incubation. From the laboratory examination, there were fungal infections in all of potatoes and identified as Phytopthora infestans (26.67%), Fusarium oxysporum (86.67%), Alternaria solani Sor. (6.67%), and Aspergillus niger (13.33%). Phytophthora infestans, Fusarium oxysporum, Alternaria solani Sor., and Aspergillus niger identified as potatoes-contaminating fungi in Traditional Market of Condong Catur, District of Sleman, Yogyakarta.Keywords: contaminant, fungi, potatoes
Potential of Hibiscus (Hibiscus rosa-sinensis L.) Extract as a Substitute for Eosin in Hematoxylin-Eosin Histological Staining Nadifah, Fitri; Prasetyaningsih, Yuliana; Muhajir, Nurlaili Farida; Murtiningrum, Sri; Ohoiwutun, Clara Shinta D.P; Puspita, Elisabet Della
Jurnal Ilmiah Biologi Eksperimen dan Keanekaragaman Hayati (J-BEKH) Vol. 11 No. 1 (2024)
Publisher : Department of Biology Faculty of Mathematics and Natural Sciences Universitas Lampung in collaboration with The Indonesian Association of Biology (PBI) Lampung Branch.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jbekh.v11i1.368

Abstract

Staining is an important stage in preparing microscopic preparations so that the histological structure can be observed clearly. Hematoxylin-Eosin is the most widely used dye. Unfortunately, eosin is a synthetic chemical compound that is carcinogenic. To reduce the health and environmental impacts of eosin compounds, it is important to look for alternative dyes from natural ingredients. Hibiscus (Hibiscus rosa-sinensis L.) is a plant known to contain anthocyanins which can be used as eosin substitutes. This study aims to determine the potential of hibiscus extract as a substitute for eosin in histological staining. In this study, unstained liver tissue preparations from mice (Mus musculus) were used. Hibiscus extract dye was compared with eosin as a control. The color quality of the tissue preparations was used as an experimental parameter. The results of the microscopic assessment showed that liver tissue stained with Hibiscus extract at concentrations of 60% and 80% was less good than eosin. However, because tissue can stain reddish, hibiscus extract has the potential to be used as an eosin substitute. The right extraction method may be able to produce intact anthocyanin so that it can color the tissue optimally.
Uji Cemaran Bakteri Coliform pada saus sambal jajanan Bakso Tusuk Sepanjang Jalan Malioboro Yogyakarta Prasetyaningsih, Yuliana; Nadifah, Fitri; Marthaning Tyas, Wina
Jurnal Fatmawati Laboratory & Medical Science Vol 1 No 1 (2021): Bacteriology dll
Publisher : POLTEKKES KEMENKES BENGKULU

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/flms.v1i1.185

Abstract

Saus sambal sering disajikan sebagai pelengkap berbagai macam makanan lainnya, contohnya jajanan bakso tusuk yang sering dikonsumsi oleh anak sekolah maupun orang dewasa. Coliform merupakan golongan bakteri yang hidup di saluran pencernaan manusia dan hewan. Adanya bakteri coliform di dalam makanan atau minuman menunjukkan kemungkinan adanya mikroorganisme yang bersifat enteropatogenik dan/atau toksigenik yang berbahaya bagi kesehatan. Penelitian ini bertujuan untuk mengetahui ada atau tidaknya bakteri coliform dan jumlah bakteri coliform pada saus sambal jajanan bakso tusuk sepanjang jalan Malioboro Yogyakarta dan untuk mengetahui mutu saus sambal jajanan bakso tusuk sepanjang jalan Malioboro Yogyakarta berdasarkan standar SNI 7388:2009. Jenis Penelitian observasi yang bersifat deskriptif bertujuan untuk mengetahui ada atau tidaknya bakteri coliform dan mutu bakteri coliform pada saus sambal jajanan bakso tusuk sepanjang jalan Malioboro Yogyakarta. Hasil Penelitian menunjukkan bahwa dari 9 sampel ada bakteri coliform pada sampel pedagang 5 (4 APM/gr), pedagang 8 (2 APM/gr), pedagang 9 (5 APM/gr) dan tidak ada bakteri coliform pada sampel pada pedagang 1 (0 APM/gr), pedagang 2 (0 APM/gr), pedagang 3 (0 APM/gr), pedagang 4 (0 APM/gr). Dari hasil penelitian yang diperoleh dapat disimpulkan bahwa 100% saus sambal yang digunakan oleh pedagang bakso tusuk di sepanjang jalan Malioboro Yogyakarta memenuhi SNI 7388:2009
Co-Authors Bayu Nur Khotib, Bayu Nur Desto Arisandi Dina Setiarini, Dina Eni Kurniati, Eni Fitri Nadifah Maria Yasintha Bhoga Marthaning Tyas, Wina Nurlaili Farida Muhajir, Nurlaili Farida Ohoiwutun, Clara Shinta D.P Puspita, Elisabet Della Riska Amelia Siti Fatimah Sri Murtiningrum, Sri SRI RAHAYU Yona Yualita Kalisty, Yona Yualita