Browsing by Author "Roza, Rodesia M."
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Item AKTIVITAS ANTIBAKTERI EKSTRAK DAUN PEPAYA (Carica papaya L.) TERHADAP Escherichia coli DAN Salmonella typhi(2013-03-04) Anggrahini, Dian ND.; Roza, Rodesia M.; FitmawatiPapaya (Carica papaya L.) is a plant which had been used by society since long time ago as a traditional medicine. It was predicted that there was antibacterial substances in papaya, so it can be used as antibiotic substitutes. The aims of this study were to know the extraction method and concentration of Carica papaya L. against the test bacteria. Carica papaya L. leaf extract were made by maceration method, grinding method, boiling fresh leaf method, and boiling dry leaf method. The test bacteria were E. coli and S. typhi. The inhibition zone was determined for concentration ranging from 10% to 100% (10%, 25%, 50%, 75%, 100%). Antibacterial activity test was done using paper disc and agar well methods. The result showed that Carica papaya L. leaf extract had antibacterial activities against E. coli and S. typhi that was showed by zone of inhibition. Maceration method with agar well was the most effective extraction method against of E. coli and S. typhi. The bigest zone of inhibition was showed in concentration 100%. The maceration method with agar well demonstrated the highest activity against E. coli (17±1 mm zone of inhibition) and S. typhi (15±0,5 mm zone of inhibition)Item ISOLASI DAN SELEKSI BAKTERI ASAM LAKTAT DARI YOGHURT KEMASAN YANG BERSIFAT ANTIBAKTERI TERHADAP Escherichia coli DAN Salmonella typhi(2014-03-28) Yuliana, Ike; Roza, Rodesia M.; Martina, AtriaYoghurt is a fermented product of a group of lactic acid bacteria (LAB) on milk that has been pasteurized. LAB is a group of bacteria that are able to convert carbohydrates (glucose) into lactic acid. LAB produces metabolites that inhibit the growth of pathogenic bacteria. This study aimed to isolate LAB from yoghurt packaging with its inhibitory against bacterial pathogens Escherichia coli and Salmonella typhi. LAB was isolated from 9 samples with 3 brand products and 3 different flavors. Calculation of the total population to the overall LAB samples was obtained between 6.4 × 106 cfu/ml to 2.1 × 107 cfu/ml. In this study, inhibition test of pathogenic bacteria E. coli and S. typhi used samples yoghurt. The method used is the well-agar diffusion. The most effective yoghurt in inhibiting E. coli was yogurt Ab with diameter of inhibiting zone 23.55 mm, while the yogurt sample that had the highest inhibitory zone which is 19.93 mm for S.typhi was yoghurt ApItem POTENSI MIKROBA INDIGENUS ASAL TANAH GAMBUT DESA RIMBO PANJANG KABUPATEN KAMPAR RIAU DALAM MENGHAMBAT PERTUMBUHAN Ralstonia solanacearum(2014-03-28) Inggriani, Dwiana; Roza, Rodesia M.; Martina, A.Ralstonia solanacearum is one of soil pathogen bacteria that attack horticulture plant. Chemical pesticides are used commonly to control bacteria. Using chemical pesticides continously can give negative effect for living things and the evironment. Some soil microbes produce antibacterial compounds. This study aimed to test the potential of peat land microbes at Rimbo Panjang Kampar to inhibit Ralstonia solanacearum. This study used agar disk method to calculate the ratio activity between the inhibition zone and the colony diameter (Z/K) and then grouped into high, medium and low criteria. Twenty isolates of fungi that produced antibacteria against Ralstonia solanacearum consisted of genus Penicillium and Trichoderma. Isolate RPL2-29 (Penicillium) had the highest ratio (2.12) and isolate RPL2-38 (Penicillium) had the lowest ratio (1.14). Eleven isolates of actinomycetes that produced antibacteria consisted of Streptomyces, Micromonospora while 2 isolates has not been unidentified.Isolate RB3S51 (Streptomyces sp.) had the highest ratio (2.87) and RB3S57 (Streptomyces sp.) had the lowest ratio (1.29).The high criteria was dominated by actinomycetes isolates of the genus Streptomyces. Isolate RB3S51 (Streptomyces sp.) had the highest ratio (2.87) and the lowest ratio of fungal isolates RPL2-38 with ratio 1.14. Based on the characterization, the fungi were classified into the genus Penicillium