Browsing by Author "Roza, Rodesia M."

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    AKTIVITAS ANTIBAKTERI EKSTRAK DAUN PEPAYA (Carica papaya L.) TERHADAP Escherichia coli DAN Salmonella typhi
    (2013-03-04) Anggrahini, Dian ND.; Roza, Rodesia M.; Fitmawati
    Papaya (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)
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    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, Atria
    Yoghurt 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 Ap