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Ni Made Susun Parwanayoni
PS Biologi FMIPA UNUD
Biochemistry, Genetics & Molecular Biology

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AKTIVITAS DAYA HAMBAT DAN ELUSIDASI GOLONGAN SENYAWA EKSTRAK DAUN KELOR (Moringa oleifera L.) TERHADAP BAKTERI Staphylococcus aureus ATCC Wahyuning Dwi Putri; Ida Bagus Gede Darmayasa; Ni Made Susun Parwanayoni
SIMBIOSIS Simbiosis Volume 12 No. 2 2024
Publisher : Program Studi Biologi Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JSIMBIOSIS.2024.v12.i02.p03

Abstract

Inappropriate use of antibacterial drugs can cause resistant bacteria. One of the efforts made in reducing the occurrence of resistance is to utilize plants that contain antibacterial compounds, one of which is Moringa leaves (Moringa oleifera L.). This study aims to determine the ability of moringa leaf crude extract in inhibiting the growth of Staphylococcus aureus ATCC bacteria and the class of compounds contained in moringa leaf extract. Moringa leaf crude extract was macerated with 96% ethanol and tested using the well diffusion method. The concentrations of moringa leaf extract used were 25% (b/v), 15% (b/v), 10% (b/v), 5% (b/v), negative control (96% ethanol), and positive control (ciprofloxacin) and MIC (Minimum Inhibitor Concentration) test. Moringa leaf extract at a concentration of 25% (b/v) was able to form an inhibition zone against S. aureus ATCC bacteria with a diameter of 15.81mm and MIC concentration of 2% (b/v) formed an inhibition zone diameter of 6.17mm. The Lethal Concentration 50 (LC50) value of moringa leaf extract against S. aureus ATCC bacteria is 1.68%. Moringa leaf extract contains alkaloid, saponin, steroid, flavonoid, tannin and phenolic compounds.
PEMANFAATAN LIMBAH AIR CUCIAN BERAS SEBAGAI PUPUK ORGANIK CAIR UNTUK MENINGKATKAN PERTUMBUHAN TANAMAN TOMAT (Solanum lycopersicum L) Windi; Ni Made Susun Parwanayoni; Ida Ayu Astarini
SIMBIOSIS Simbiosis Volume 13 No. 1 2025
Publisher : Program Studi Biologi Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JSIMBIOSIS.2025.v13.i03.

Abstract

Washing rice in the rice cooking process produces waste in the form of rice washing water. Rice washing water is kitchen waste which contains nutrients and growth hormones for plants. is an experimental study that aims to explore the content and administration of POC from rice washing wastewater with the addition of molasses and EM4 as organic fertilizer at different concentrations on the growth of tomato plants (Solanum lycopersicum L). Completely Randomized Design (CRD) was used with 4 treatments (P0 = Control (Ordinary water), P1 = 1 liter of rice washing water waste + 100 mL molasses + 100 mL EM4, P2 = 3 liters of rice washing water waste + 100 mL molasses + 100 mL EM4, P3 = 5 liters of rice washing water waste + 100 mL molasses + 100 mL EM4) with 7 replications. The data obtained were analyzed using analysis of variance (ANOVA) with SPSS version 23. The results showed that the POC of rice washing water waste had a significant influence on the height of the tomato plant with 87.57 cm, the number of branches on the tomato plant with 16 branches, the number of fruit with 13 pieces, and the weight of the fruit with the tomato plant with 624.28 g, but had no significant effect on the wet weight and dry weight of the tomato plant. Giving POC concentration to treatment P1 gave the most optimal results compared to other treatments. Keywords: Tomato washing water waste, Liquid Organic Fertilizer
DETEKSI CEMARAN TOTAL BAKTERI DAN IDENTIFIKASI Salmonella sp. PADA TELUR GARAM YANG DIJUAL DI PASAR TRADISIONAL DI DENPASAR BALI : DETECTION OF TOTAL BACTERIAL CONTAMINATION AND IDENTIFICATION OF Salmonella sp. ON SALT EGGS SOLD AT THE TRADITIONAL MARKET IN DENPASAR BALI Marieta Demarilac Dimung; Ni Made Susun Parwanayoni; Dwi Ariani Yulihastuti
SIMBIOSIS Simbiosis Volume 13 No. 2 2025
Publisher : Program Studi Biologi Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JSIMBIOSIS.2025.v13.i02.p07

Abstract

ABSTRACT Salt eggs are a type of egg that undergoes a five-hour boiling process and then coated with salt. Eggs are subject to damage, both from external sources and during microbial development. One of the microorganisms that contaminate eggs is Salmonella sp. This study aims to identify Salmonella sp. and examine the detection of total bacterial contamination in salted eggs sold in traditional markets in Denpasar Bali. Samples of this study were taken from 10 traditional markets located in Denpasar Bali randomly and three times repeated. The type of research conducted is descriptive research which describes the total bacteria in salt eggs and the presence or absence of Salmonella sp. The data collected is displayed using tables, figures, and in-depth explanations based on the findings of relevant literature reviews. Based on the results of the Alt test, it shows that at a dilution of 10-3 salt egg samples from Peguyangan and Kertha Boga Pemogan markets have more than 300 colonies (TBUD). This number still meets the SNI requirements, which is a maximum of 1 x 105 CFU. The results of the Salmonella sp. bacteria detection test are that all salt egg samples are free of Salmonella sp. bacteria.
Co-Authors Dwi Ariani Yulihastuti Ida Ayu Astarini Ida Bagus Gede Darmayasa Marieta Demarilac Dimung Wahyuning Dwi Putri Windi