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All Journal Jurnal Biologi Universitas Andalas Bioeksperimen: Jurnal Penelitian Biologi Jurnal Kedokteran dan Kesehatan JURNAL KAJIAN VETERINER Nusantara Science and Technology Proceedings SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam
Ernawati Ernawati
Universitas Muhammadiyah Kupang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Physics Public Health Veterinary

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Aktivitas Antimikroba Perasan Daun Kirinyuh (Chromolaena odorata L.) terhadap Candida albicans dan Pseudomonas aeruginosa Ernawati Ernawati; Nur Jannah
Jurnal Kedokteran dan Kesehatan Vol 17, No 2 (2021): JURNAL KEDOKTERAN DAN KESEHATAN
Publisher : Faculty of Public Health, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jkk.17.2.137-144

Abstract

Daun kirinyuh (Chromolaena odorata) mengandung fenol, flavonoid, tannin, alkaloid dan saponin yang berpotensi sebagai senyawa antimikroba. Tujuan penelitian adalah untuk mengetahui aktivitas antimikroba daun kirinyuh terhadap Candida albicans dan Pseudomonas aeruginosa. Penelitian ini merupakan eksperimen laboratorium, pengujian antimikroba melalui metode difusi agar dengan kontrol positif (K+) menggunakan amoxilin untuk Pseudomonas aerugynosa dan ketokonazol untuk Candida albicans, aquades sebagai kontrol negatif (K-), dan perasan daun kirinyuh konsentrasi 100%, 80%, 60%, 40%, dan 20%. Bahan-bahan yang digunakan adalah isolat Candida albicans dan Pseudomonas aeruginosa, media MHA, aquades, amoxilin dan ketokonazol. Data diameter zona hambat yang dihasilkan setelah inkubasi 24 jam dianalisis secara deskriptif dengan mengklasifikasikan respon hambat sangat kuat (> 20-30 mm), kuat (10-20 mm), sedang (5-10 mm), lemah (< 5 mm). Hasil penelitian menunjukkan rata-rata zona hambat Candida albicans pada konsentrasi 20%, 40%, 60%, 80%, dan 100% adalah 10,3 mm, 11,03 mm, 11,66 mm, 12,83 mm, dan 13,82 mm, sedangkan untuk Pseudomonas aeruginosa 7,33 mm, 12,46 mm, 13,73 mm, 14,26 mm, dan 15,63 mm.  Hasil analisis data berdasarkan kategori respon hambat pertumbuhan termasuk kategori kuat dan sedang khusus pada konsentrasi 20% pada Pseudomonas aeruginosa.  Kesimpulan perasan daun kirinyuh memiliki aktivitas antimikroba terhadap pertumbuhan Candida albicans dan Pseudomonas aeruginosa..
KANDUNGAN SENYAWA KIMIA DAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT BUAH ALPUKAT (Persea americana P.Mill) TERHADAP BAKTERI Vibrio alginolyticus Ernawati .; Kumala Sari
JURNAL KAJIAN VETERINER Vol 3 No 2 (2015): Jurnal Kajian Veteriner
Publisher : FAKULTAS KEDOKTERAN HEWAN UNIVERSITAS NUSA CENDANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jkv.v3i2.1043

Abstract

Vibrio alginolyticus is one of the primary pathogenic bacteria that attack the grouper fish. The avocado peel as a natural antibacterial can be used to prevent from the vibrio bacteria attack. The aims of this research study were to find out the chemical compound content of avocado peel extract as an antibacterial and to observe its activity in inhibiting the growth of Vibrio alginolyticus bacteria. The diffusion method through the observation of transparent zones in testing the antibacterial activity of extract of avocado peel was used in this study. The treatments tested were different concentration of avocado peel extract i.e16 mg/ml, 32 mg/ml, 62.5 mg/ml, 125 mg/ml, 125 mg/ml, and 250 mg/ml. The results of the antibacterial activity test using paper disk showed tha tthe largest diameter of transparent zone is 11 mm for 250 mg/ml extract concentration and is classified as the weak growth of response type. In conclusion, the extract of avocado peel that contain anti bacterial compound i.e. flavonoid, saponin, and alkaloid, have an inhibition properties or bacteriostatic on the growth of Vibrio alginolyticus bacteria.
Uji Antibakteri Ekstrak Kulit Buah Pisang Kepok (Musa paradisiaca x balbisiana) Mentah Terhadap Pertumbuhan Bakteri Staphylococcus aureus Herdimas Yudha Pratama; E. Ernawati; Nur R. Adawiyah Mahmud
Sainsmat : Jurnal Ilmiah Ilmu Pengetahuan Alam Vol 7, No 2 (2018): September
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/sainsmat7273672018

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas ekstrak kulit buah mentah pisang kepok (Musa paradisiaca x balbisiana) sebagai antibakteri alami dalam menghambat pertumbuhan bakteri Staphylococcus aureus, dan mengetahui konsentrasi ekstrak kulit buah mentah pisang kepok (Musa paradisiaca x balbisiana) yang paling baik dalam menghambat pertumbuhan bakteri Staphylococcus aureus. Eksperimen terdiri dari 5 perlakuan dan 3 kali ulangan yaitu kontrol perlakuan, perlakuan 1 (P1) = Konsentrasi 25% (0,5 mg/2ml aquades), P2= Konsentrasi 50% (1 mg/2 ml aquades), P3= Konsentrasi 75% (1,5 mg/2 ml aquades), P4=100% (2 mg/2 ml aquades). Parameter yang diukur dalam penelitian ini adalah jumlah koloni bakteri Staphylococcus aureus. Data dianalisis dengan menggunakan Standar Plate Count (SPC). Hasil penelitian menunjukkan bahwa ekstrak kulit buah pisang kepok mentah mampu menghambat pertumbuhan bakteri Staphylococcus aureus. Perlakuan dengan konsentrasi 100% merupakan perlakuan paling baik dalam menghambat pertumbuhan bakteri Staphylococcus aureus dengan jumlah koloni terendah yaitu 8,7 x 104 koloni.
Agensi Hayati Jamur Endofit Daun dan Batang Apel Timor Ernawati Ernawati; Ana Maria Senari; Yoristo Mellu; Milan Boimau
Jurnal Biologi Universitas Andalas Vol 11, No 1 (2023)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jbioua.11.1.22-28.2023

Abstract

 ABSTRACTThis study discusses the antimicrobial potential and biological agents of the endophytic fungi on the leaves and stems of Timor apples. Apple plants have been developed in Timor Tengah Selatan (TTS) Regency; however, they slowly stop producing and even die due to disease. Disease control can be done through biological agents with endophytic fungi. This study aims to determine the antimicrobial activity and biological agency of endophytic fungi found in the stems and leaves of the Timor apple plant. This study uses a laboratory experiment method by testing the antimicrobial activity of the isolated endophytic fungi with the well method against E. coli and P. aeruginosa bacteria and C. albicans fungi. Biological agency against pathogenic fungi was tested using antagonist test. The inhibition and antagonist zone data were analyzed descriptively. The study results show that there were three isolates of endophytic fungi, namely IH isolate (black isolate) of Aspergillus sp., IA isolate (bluish green isolate) of Aspergillus sp., and IP isolate (white isolate) of Fusarium sp. Endophytic fungal isolates were found to have activity in inhibiting the growth of the test microbes, with the average inhibition zone of IH of Aspergillus sp. against C. albicans was 15.6 mm, IP of Fusarium sp against P. aeruginosa was 15.9 mm, and IA of Aspergilus sp against E.coli was 11.2 mm. The compound test shows that the endophytic fungal isolates contained alkaloids, terpenoids, and flavonoids. Meanwhile, the antagonist test shows that endophytic fungi were able to inhibit the growth of pathogenic fungi with the growth area coveredthe pathogenic fungus and the widest area was Aspergillus sp.Keywords: antimicrobial, biological agents, endophytic fungi, stems and leaves of Timor apples
Budidaya Jakaba dan Aplikasi sebagai Insektisida terhadap Larva Ostrinia fulnacaris Guenee Kresensia Aprilia Ani; Ernawati Ernawati; Suryani Suryani; Elvi Adonis; Adolfina Manao; Redemtus Ariyana
Bioeksperimen: Jurnal Penelitian Biologi Vol 9, No 1: March 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v9i1.19826

Abstract

Chemical Characteristics of Cereal Based on Local Food from Flores to Prevent Stunting Nur R. Adawiyah Mahmud; Dewi Handayani; Ernawati
Nusantara Science and Technology Proceedings 1st International Conference on Health and Medicine
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3504

Abstract

The program for providing additional nutritious based on local food is one of the stunting prevention strategies in East of Nusa Tenggara (NTT). Jagung titi is one of local food from Flores that has been known for long time. Although it is familiar for NTT community, not many publications have been found for its chemical characteristic. This research aimed to determine the chemical characteristic of cereal based on jagung titi (flaked corn) (CCF) and pumpkin flour (PF). This cereal was formulated from cracker corn flour and pumpkin flour in three compositions (90% CCF + 10% PF; 80% CCF + 20% PF; and 70%CCF + 30% PF). The proximate analysis of samples was using the AOAC method. CCF in 100 grams contains 76.18% carbohydrate, 9.03% protein, 2.18% fat, 0.96% ash, and 5.77% water. PF in 100 grams contains 43.9% carbohydrate, 12.53% protein, 5.35% fat, 7.14% ash, and 21.81% water. The chemical properties of cereal products can be affected by the formulation of CCF and PF. The third cereal composition (70% CCF + 30% PF) was the highest rate of acceptability by consumer panelists for the sweet flavor, aroma, and texture. This cereal product was promising as alternative nutritional local food to prevent stunting due to its effectiveness in presentation and consumption.
Chemical Characteristics and Microbial Identification of Fish Fermented Food by Flores Ethnic Nur R. Adawiyah Mahmud; Ernawati Hasan; Basyiran Daud; Kumala Sari; Ernawati; Cahyaningtyas
Nusantara Science and Technology Proceedings 1st International Conference on Health and Medicine
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3505

Abstract

Mudu and Mbarase are two local fish-fermented foods that have been known for a long time in the culture of the Flores community. These two fermented foods were made using a high-salt fermentation process. Mudu is made from fish (tuna and Rastrelliger family) innards while Mbarase is made from rabbitfish (Siganus Sp.). This study aimed to analyze the chemical characteristics and identify microbial content in these two samples. The chemical characteristic here was proximate analysis and the microbial identification was done for lactic acid bacteria (LAB) identification. Proximate analysis of samples was done using the AOAC standard method. LAB identification was done by morphology observation with a clear zone around the colony, gram test, and catalase test. For the proximate analysis, Mudu contains 21.022% carbohydrate, 11.8% protein, 0.42% fat, 6.587% ash, 60.171% water, and 1.94% fiber. Mbarase contains 7.732% carbohydrates, 25.19% protein, 4.558% fat, 5.13% ash, 57.29% water, and 0.16% fiber. A clear zone can be seen in the Mbarase sample and slightly seen in the Mudu sample. Lactic acid bacteria isolated from Mbarase have antibacterial activity to E. coli and A. hydrophilla. Mbarase and Mudu may become a good source of nutrients as they have high protein, low fat, and ash. These fish fermented food also have probiotic potentials as it has antibacterial activity against pathogen bacteria.
Chemical Characteristics and Microbial Identification of Fish Fermented Food by Flores Ethnic Nur R. Adawiyah Mahmud; Ernawati Hasan; Basyiran Daud; Kumala Sari; Ernawati; Cahyaningtyas
Nusantara Science and Technology Proceedings 1st International Conference on Health and Medicine
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3505

Abstract

Mudu and Mbarase are two local fish-fermented foods that have been known for a long time in the culture of the Flores community. These two fermented foods were made using a high-salt fermentation process. Mudu is made from fish (tuna and Rastrelliger family) innards while Mbarase is made from rabbitfish (Siganus Sp.). This study aimed to analyze the chemical characteristics and identify microbial content in these two samples. The chemical characteristic here was proximate analysis and the microbial identification was done for lactic acid bacteria (LAB) identification. Proximate analysis of samples was done using the AOAC standard method. LAB identification was done by morphology observation with a clear zone around the colony, gram test, and catalase test. For the proximate analysis, Mudu contains 21.022% carbohydrate, 11.8% protein, 0.42% fat, 6.587% ash, 60.171% water, and 1.94% fiber. Mbarase contains 7.732% carbohydrates, 25.19% protein, 4.558% fat, 5.13% ash, 57.29% water, and 0.16% fiber. A clear zone can be seen in the Mbarase sample and slightly seen in the Mudu sample. Lactic acid bacteria isolated from Mbarase have antibacterial activity to E. coli and A. hydrophilla. Mbarase and Mudu may become a good source of nutrients as they have high protein, low fat, and ash. These fish fermented food also have probiotic potentials as it has antibacterial activity against pathogen bacteria.
Chemical Characteristics and Microbial Identification of Fish Fermented Food by Flores Ethnic Nur R. Adawiyah Mahmud; Ernawati Hasan; Basyiran Daud; Kumala Sari; Ernawati; Cahyaningtyas
Nusantara Science and Technology Proceedings 1st International Conference on Health and Medicine
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3505

Abstract

Mudu and Mbarase are two local fish-fermented foods that have been known for a long time in the culture of the Flores community. These two fermented foods were made using a high-salt fermentation process. Mudu is made from fish (tuna and Rastrelliger family) innards while Mbarase is made from rabbitfish (Siganus Sp.). This study aimed to analyze the chemical characteristics and identify microbial content in these two samples. The chemical characteristic here was proximate analysis and the microbial identification was done for lactic acid bacteria (LAB) identification. Proximate analysis of samples was done using the AOAC standard method. LAB identification was done by morphology observation with a clear zone around the colony, gram test, and catalase test. For the proximate analysis, Mudu contains 21.022% carbohydrate, 11.8% protein, 0.42% fat, 6.587% ash, 60.171% water, and 1.94% fiber. Mbarase contains 7.732% carbohydrates, 25.19% protein, 4.558% fat, 5.13% ash, 57.29% water, and 0.16% fiber. A clear zone can be seen in the Mbarase sample and slightly seen in the Mudu sample. Lactic acid bacteria isolated from Mbarase have antibacterial activity to E. coli and A. hydrophilla. Mbarase and Mudu may become a good source of nutrients as they have high protein, low fat, and ash. These fish fermented food also have probiotic potentials as it has antibacterial activity against pathogen bacteria.
Co-Authors AA Sudharmawan, AA Adolfina Manao Ana Maria Senari Basyiran Daud Cahyaningtyas Dewi Handayani Elvi Adonis Herdimas Yudha Pratama Jannah, Nur Kresensia Aprilia Ani Kumala Sari Kumala Sari Milan Boimau Nur R. Adawiyah Mahmud Nur R. Adawiyah Mahmud Nur R. Adawiyah Mahmud Redemtus Ariyana Suryani Suryani Yoristo Mellu