Nurliana .
Bagian Klinik Hewan, Fakultas Kedokteran Hewan, Universitas Udayana, Bali

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The prospect of Achehnese Traditional Foods as a Healthy Food: The Initial Detection of Antimicrobial Activity of Pliek u Oil and Pliek u Crude Extracts ., Nurliana; Sudarwanto, Mirnawati; Sudirman, L.I.; Sanjaya, Anastasia Winny
Forum Pasca Sarjana Vol 32, No 1 (2009): Forum Pascasarjana
Publisher : Forum Pasca Sarjana

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Abstract

Antimicrobial activity of pliek u oil and pliek u crude extracts were evaluated against seven bacterial strains (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis, Bacillus cereus, Pseudomonas aeruginosa, Pseudomonas fluorescens) and one fungal strain (Candida albicans).  Pliek u oil has been used as cooking oil and medicinal of skin diseases, wound, fever, headache and stomache.  Pliek u has been consumed as spices and sambal, and also used for feed poultry.  These foods collected from home industry at Redeup village in Aceh Besar, Nanggroe Aceh Darussalam.  The hexane and ethanol extracts of pliek u were obtained by standard method.  The antimicrobial activity was detected using paper disc method and the concentration of crude extract was determined by  dilution method.  Among antimicrobials extracts tested, the ethanol crude extract (EEP) was most active against all microbial strains.  The ethanol crude extract obtained from pliek u previously extracted by hexane (EERH) was active toward bacterial strains and only hexane crude extract was active against C. albicans.  The results indicated that ethanol crude extract (EEP) showed antimicrobial activity at a Minimal Inhibitory Concentration (MIC) and a Minimal Microbicidal Concentration (MMC) at 2.5-10 mg/ml and  10-20 mg/ml, respectively. EEP was still active at 100ºC, 121ºC for 15-60 minute, 28ºC (room storage), 10ºC (refrigerator temperature), both for 1-6 months and at pH from 1-11. The results of the research concluded that EEP showed significant antimicrobial activity.   Key words: pliek u, coconut fermentated, antimicrobial activity, toxicity test
KARAKTERISASI AWAL BAKTERIOSIN PRODUKSI BAKTERI ASAM LAKTAT YANG DIISOLASI DART PLIEK U = THE PRELIMINARY CHARACTERIZATION OF BAC 1ERIOCIN PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM PLIEK U ., Nurliana; Rabfiani, Suzanna; Hanafiah, M.
Jurnal Sain Veteriner Vol 20, No 1 (2002)
Publisher : Fakultas Kedokteran Hewan

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Abstract

Penelitian ini bertujuan untuk mengamati ciri-ciri senyawa aktif yang terkandung dalam supernatan bakteri asam laktat yang diisolasi dari pliek u akibat penambahan enzim proteolitik dan pemanasan. Pengujian ulang aktivitas hambatan dan uji sensitivitas supernatan isolat PBI (bakteri asam laktat) yang diduga mengandung bakteriosin menggunakan metode pour plate (overlay dan metoda sumur). Media untuk menumbuhkan isolat PBI digunakan MRS broth dimodifikasi dengan penambahan tween 80 dan yeast extract, dan juga menggunakan media agar MRS . Media untuk bakteri indikator (Listeria monocylogenes) menggunakan agar Bill 0.75 %. Pengaruh enzim pepsin dan tripsin kosentrasi 1 mg/ml setelah dicampur dengan supernatan isolat PBI (v/v) diuji terhadap sensitivitas bakteriosin. Uji sensitivitas terhadap pemanasan dilakukan pada suhu 60,80,100 dan 120°C selama 10 dan 12 menit, Data dianalisi secara deskriptif. Hasil penelitian menunjukkan bahwa supernatan isolat BAL PBI diduga mengeluarkan senyawa bioalctif (bakteriosin), karena mampu menghambat L. Monocytogenes dengan aktivitas hambatan sebesar 3 mm, dan juga sensitif terhadap pepsin dan tripsin, serta tidak sensitif pada pemanasan 60,80°C selama 10 dan 15 menit, tetapi sensitif pada pemanasan 100°C dan 120°C.
Stabilitas Mikrob Usus, Histologi Hati dan Ginjal Mencit Setelah Pemberian Ekstrak Pliek u Bumbu Masak Tradisional Aceh (STABILITY OF GUT MICROBIAL AND HISTOLOGY OF LIVER AND KIDNEY OF MICE AFTER ADMINISTRATION OF PLIEK-U EXTRACT ., Nurliana; Estuningsih, Sri; ., Sugito; Masyitha, Dian
Jurnal Veteriner Vol 15, No 3 (2014)
Publisher : Jurnal Veteriner

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Abstract

Pliek u is one of the traditional spices of Aceh prepared by fermentation of coconut meat which is usedas chicken feed additive too. The stability of gut micro flora and histopathological changes of liver andkidney of mice were detected after three days oral administration of acute single dose of ethanol extract ofpliek u. Nine animals were used and grouped into three; in which group I and II (treatment groups) wereadministered 370 and 733 mg/kg body weight of pliek u, respectively, and group III referred as the control.At the fourth day of experiment, all animals were sacrificed, and their livers, kidneys and intestinal gutwere excised. The gut microbial was measured by Total Plate Count (TPC). Livers and kidneys wereprocessed for paraffin procedure and hematoxyllin-eosin staining. The results showed that the ethanolextract of pliek u has no significant effect (P>0.05) on the TPC of the gut microbial and the structure of theliver and kidney of mice. It can be concluded that administration of the two doses (370 and 730 mg/kg bw)of pliek u did not lowering the numbers of gut microbial and were not toxic to the livers and kidneys of themice.
HUBUNGAN POLA MAKAN DENGAN RESIKO KANKER PAYUDARA (Studi Kasus pada Rumah Sakit dan Klinik Onkologi di Banda Aceh) Fitriyaningsih, Eva; ., Nurliana; Balqis, Ummu
Jurnal Pendidikan Kimia (JPKim) Vol 6, No 3 (2014): Desember 2014
Publisher : Jurnal Pendidikan Kimia (JPKim)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkim.v6i3.5539

Abstract

Abstract   The research was aim to investigate the relation between food animal origin dietary patterns and breast cancer in Banda Aceh. This case-control study compared the dietary pattern of food animal origin  between 45 breast cancer patients and 45 age-matched controls. Six  dietary patterns were difined by food frequency questioner (FFQ): food animal origin, preserved of food animal origin, processing of food, fats and oils, vegetables and fruits patterns. Preserved of food animal origin were significantly associated with the incidence of breast cancer with an odds ratio (OR) 5.86 [95% confidence interval (CI) = 1.49-21.65] respectively; p = 0.013; while food animal origin, processing of food. fats and oils, vegetables and fruits dietary patterns were not associated with the incidence of breast cancer. The conclution of the research that salt fish and keumamah  play an important role of the assosiation. Keywords : Breast cancer, dietary patterns, food animal origin
KARAKTERISASI AWAL BAKTERIOSIN PRODUKSI BAKTERI ASAM LAKTAT YANG DIISOLASI DART PLIEK U = THE PRELIMINARY CHARACTERIZATION OF BAC 1ERIOCIN PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM PLIEK U ., Nurliana; Rabfiani, Suzanna; Hanafiah, M.
Jurnal Sain Veteriner Vol 20, No 1 (2002): Juli
Publisher : Fakultas Kedokteran Hewan Universitas Gadjah Mada bekerjasama dengan PB PDHI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5028.642 KB) | DOI: 10.22146/jsv.390

Abstract

Penelitian ini bertujuan untuk mengamati ciri-ciri senyawa aktif yang terkandung dalam supernatan bakteri asam laktat yang diisolasi dari pliek u akibat penambahan enzim proteolitik dan pemanasan. Pengujian ulang aktivitas hambatan dan uji sensitivitas supernatan isolat PBI (bakteri asam laktat) yang diduga mengandung bakteriosin menggunakan metode pour plate (overlay dan metoda sumur). Media untuk menumbuhkan isolat PBI digunakan MRS broth dimodifikasi dengan penambahan tween 80 dan yeast extract, dan juga menggunakan media agar MRS . Media untuk bakteri indikator (Listeria monocylogenes) menggunakan agar Bill 0.75 %. Pengaruh enzim pepsin dan tripsin kosentrasi 1 mg/ml setelah dicampur dengan supernatan isolat PBI (v/v) diuji terhadap sensitivitas bakteriosin. Uji sensitivitas terhadap pemanasan dilakukan pada suhu 60,80,100 dan 120°C selama 10 dan 12 menit, Data dianalisi secara deskriptif. Hasil penelitian menunjukkan bahwa supernatan isolat BAL PBI diduga mengeluarkan senyawa bioalctif (bakteriosin), karena mampu menghambat L. Monocytogenes dengan aktivitas hambatan sebesar 3 mm, dan juga sensitif terhadap pepsin dan tripsin, serta tidak sensitif pada pemanasan 60,80°C selama 10 dan 15 menit, tetapi sensitif pada pemanasan 100°C dan 120°C.