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Asiska Permata Dewi

Pharmacy Study Program, Faculty of Pharmacy and Health Science, Abdurrab University

Author-ID : 6257014

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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1

Identifikasi Cemaran Escherichia Coli Pada Makanan Jajanan yang Dijual di Kampus Universitas Abdurrab Asiska Permata Dewi; Reza Irma
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Snack food is the food processed and sold as ready-to-eat food. The snack food presented must notice sanitation and hygiene so that the food quality remains. This research aimed to identify the contamination of Eschericia Coli bacteria on snack food sold at Abdurrab University Campus. Eschericia Coli bacteria was used as an indicator of microbiological contamination on food. E. coli bacteria was non-pathogenic when it is in the digestive system and becoming pathogenic when it is outside the digestive sistem. The method used was culture method or bacteria breeding in enrichment media (Brain Hearth Infosion Broth), gram coloring, testing on selective media (Eosin Metilen Blue Agar) and test of biochemical reaction (Sulfur Indol Motility Media, Voges Pakauser, Metyl Red, Simon Citrat). The testing result on BHI broth media, 5 to 10 positive samples containing bacteria continued by gram coloring test. In the gram coloring pink color was formed which indicated that the sample contained negative gram bacteria. The test on selective media and biochemical reaction did not show the traits of Eschericia coli bacteria. Thereby, 10 types of snack food tested were not contaminated by Eschericia coli bacteria.

Pengujian Gel Antiseptik Infusa Daun Kelor Terhadap Jumlah Angka Kuman Serta Evaluasi Fisik Sediaannya Asiska Permata Dewi; Kony Putriani; Yulia Yesti
Journal of Pharmaceutical and Sciences JPS Volume 6 Nomor 2 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Moringa leaves (Moringa oleifera L.) is a plant which has benefit as anti-bacteria, anti-inflammation, and virus infection. Moringa leaves contain secondary metabolic compounds such as flavonoids, phenol, tannin, saponin, alkaloids, and triterpenoids. This research aimed to find out the effectiveness of the antiseptic gel of moringa leaves infusion on the number of germs, and its physical preparation and evaluation. The research method carried out on testing the number of germs was by counting the number of bacteria colonies which still grow in Nutrient Agar media after smeared with antiseptic gel of moringa leaves infusion, then evaluated for its physics gel trait covering organoleptic, pH, homogeneity, spreadability, and consistency. The testing result showed that in the germ count test at F1, F2, and F3, the average bacteria colony which still grew after incubation was in the amount of 137, 113, and 49 colonies. Testing in the positive control (Nuvo®) and negative control (gel basis), the average bacteria colony which still grew were in the amount of 17 and 173 colonies. The organoleptic test showed the gel form as semi-solid, greenish in colour, and the typical smell of moringa leaves, pH was in the range of 4,5 – 6,5, not seen coarse grain in gel preparations (homogeneous), spreadability around 5,1 cm – 5,5 cm and phase separation did occur in consistency test. Thereby, the higher the infusion concentration of moringa leaves in antiseptic gel, then the better its antiseptic effectiveness.

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