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Rihibiha, Dwi
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Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

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Isolasi Enterobacteriaceae pada Kecoa (Periplaneta americana) di Area Perumahan di Kota Cimahi Rihibiha, Dwi; Friliansari, Lilis Puspa
JURNAL KESEHATAN KARTIKA Vol. 16 No. 1 (2021): Jurnal Kesehatan Kartika
Publisher : Faculty of Health Science and Technology, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkkes.v16i1.156

Abstract

Background: Cockcroach (Periplaneta americana) is one of the common vectors found in houses, hospital, garbage dump, and other places with poor sanitation. Entrobacteriaceae, a group of Gram-negative bacteria which is mainly pathogenic, has been frequently isolated in both external and internal body of cockcroach. Thus, this study aimed to identify Enterobacteriaceae in P. americana collected from some residencies in Cimahi. Method: Isolation of bacteria on external part of P. americana, were performed according to standard procedure and isolates were further identfied with Gram staining and biochemical assay. Results: There were 19 isolates collected and result showed 13 were Enterobacteriaceae, consisted of Klebsiella sp. and Enterobacter sp. Conclusion: These findings show P. americana around some residencies in Cimahi, is a vector carrying pathogens which endanger humans.
TOTAL BAKTERI ASAM LAKTAT (BAL) PADA KOMBUCHA CASCARA DALAM BERBAGAI KONSENTRASI PEMANIS STEVIA Rihibiha, Dwi; Herawati, Eki; Rizqiyah, Naeli Sri
JURNAL KESEHATAN KARTIKA Vol. 17 No. 3 (2022): Jurnal Kesehatan Kartika
Publisher : Faculty of Health Science and Technology, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkkes.v17i3.244

Abstract

Cascara is discarded outer skin of coffee which can be processed into various beverages, including kombucha. Bacteria in kombucha are predominantly Gluconacetibacter dan Lactobacillus, usually known as lactic acid bacteria. Concentration of sugar in fermentation plays important role for the growth of lactic acid bacteria. In this study, we used stevia sweetener in cascara kombucha fermentation. Stevia sweetener was added in various concentration: 2,5%, 5%, dan 7,5%. After 14 days of incubation, pH of kombucha cascara decreased in all treatment groups. This result indicated bacteria and yeast in kombucha starter has been able to utilize stevia during fermentation. Subsequently, kombucha cascara were cultured in a specific medium for lactid acid bacteria, de-Mann Rogoassa and Sharp (MRS). Results showed the highest lactic acid bacteria was found in kombucha cascara with 2,5% stevia, and the lowest was found in kombucha cascara with 7,5% stevia
Co-Authors Friliansari, Lilis Puspa Herawati, Eki Rizqiyah, Naeli Sri