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All Journal Indonesian Journal of Applied Research (IJAR) Journal of Applied Agriculture, Health and Technology
Yang, John Jackson
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Medicine & Pharmacology

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Produk Fermentasi Tradisional Indonesia Berbahan Dasar Pangan Hewani (Daging dan Ikan): A Review Mulyani, Rizka; Adi, Prakoso; Yang, John Jackson
Journal of Applied Agriculture, Health, and Technology Vol. 1 No. 2 (2022): December
Publisher : Sekolah Vokasi, Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jaht.v1i2.473

Abstract

Indonesia as an archipelagic country is rich in ethnicity and culture. This condition causes Indonesia to have a lot of uniqueness, one of which is traditional food. Traditional foods are varied from traditional non-fermented foods to traditional fermented foods. Based on the essential ingredients, traditional fermented foods from Indonesia can be grouped into 2 types, plant-based, and animal-based fermented foods. Information about plant-based fermented foods has been widely discussed, one of which is tempeh. However, a comprehensive discussion of traditional animal-based fermented food products, especially meat and fish, is rarely found. Therefore, the discussion on this topic can be a new thing to provide information to the public about Indonesia's treasures from a culinary perspective. This review discusses several traditional fermented foods from Indonesia, such as shrimp paste (terasi), urutan, budik, bekasam, naniura, buntilan/bontot, and ikan peda. In most cases, these foods utilize lactic acid bacteria (LAB) for their manufacture. This article is expected to be able to complete information about traditional fermented food products from Indonesia, as well as to promote the treasures of culinary origins from Indonesia to the societies.
The Effect of Torbangun (Coleus amboinicus Lour) Leaf Extract on Antibiotic Resistant Bacteria Escherichia coli pBR322 and Toxicity Tests on Artemia salina Leach Suryowati, Trini; Yang, John Jackson; Sunarti, Lusia Sri; Bintang, Maria
Indonesian Journal of Applied Research (IJAR) Vol. 5 No. 1 (2024): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v5i1.388

Abstract

Inappropriate antibiotic use can lead to antibiotic resistance, causing many problems in the treatment of Escherichia coli infection. One way to avoid resistance is to use the traditional medicine Coleus amboinicus Lour, also known as Torbangun in Indonesia. The purpose of this study was to determine the inhibitory ability of 70% ethanol extract of Torbngun leaf against Escherichia coli pBR322 has plasmid pBR322, which is resistant to antibiotics Ampicillin and Tetracycline based on activity and minimum inhibitory concentration. Extraction was carried out using the maceration method. The presence of inhibition zones indicated antibacterial activity. The appearance of the inhibition zone at the minimum concentration indicated the minimum inhibitory concentration. Following this, the cytotoxic activity was evaluated using the brine shrimp lethality test. Data analysis was performed using an unpaired t-test using GraphPad Prism® software. Antibacterial activity tests showed that a 15% torbangun leaf extract concentration had inhibitory power against Escherichia coli pBR322. The toxicity test of torbangun leaf extract against Artemia salina Leach shrimp larvae showed LD50 results at a concentration of 150 ppm.
Co-Authors Adi, Prakoso MARIA BINTANG Mulyani, Rizka Sunarti, Lusia Sri Trini Suryowati, Trini