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Antibacterial Activity of Water lily Seed Extract Toward Diarrhea-causing Pathogenic Bacteria Fitrial, Yuspihana; Astawan, Made; Soekarto, Soewarno S; Wiryawan, Komang G; Wresdiyati, Tutik; Khairina, Rita
Jurnal Teknologi Dan Industri Pangan Vol 19, No 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.455 KB) | DOI: 10.6066/350

Abstract

The objectives of this study was to observe antibacterial activities of water lily seed, against diarrhea-causing pathogenic bacteria as well as lactic acid bacteria; phytochemistry components in water lily seed and to evaluate each component’s activities against pathogen bacteria. Extraction of antibacterial components in the seed was done by fractional extraction methods using solvent based on its polar level, i.e. hexane, ethyl acetate and ethanol. The activities of each extract was tested by using diarrhea-causing bacteria, Enteropathogenic Escherichia coli K.1.1 (EPEC K1.1) and S. typhimurium with agar well diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were calculated with plate counting. Qualitative phytochemical tests were performed on all extracts. Fractionation was performed on extract with the largest antimicrobial activity by using thin-layer chromatography. The activities of each fraction were tested qualitatively by bio-autography method on thin layer chromatographic plates. The water lily seed had an antibacterial activity against EPEC K.1.1 and Salmonella typhimurium, especially in ethyl acetate extract. Ethanol extract had the same, yet lower activity. Ethyl acetate and ethanol extract of the seed did not show inhibition against the growth of lactic acid bacteria (Lactobacillus sp) and Bifidobacterium bifidum. The MIC and MBC values of the ethyl acetate extract on EPEC K1.1 were 0.89 (mg/mL) and 1.33 (mg/mL), respectively, while similar values of that on S. Typhimurium were 1.11 (mg/mL) and 1.33 (mg/mL¬), respectively. Phytochemistry components within ethyl acetate extract were alkaloids, flavonoids, tannins, glycosides, saponins, and triterpenoids. All fractions in the ethyl acetate extract had antimicrobial activities against EPEC K.1.1 and S. Typhimurium. These fractions were thought to inhibit the growth of the test-microbes by synergic action of each component.Key words: water lily seed, antibacterial, ethyl acetate extract
AKTIVITAS BIOLOGIS TEPUNG BIJI TERATAI PRA-MASAK SEBAGAI PRODUK PANGAN PENCEGAH DIARE Fitrial, Yuspihana; Khairina, Rita; Oktaviyanti, Ika K
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 15, No 2 (2012): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Departement of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (662.779 KB)

Abstract

Raw waterlilly seeds are known to have activity to prevent diarrhea. It has been proven through testing both in vitro and in vivo against E. coli K1.1 Enterophatogenic (EPEC), the bacteria that causes diarrhea. This study aimed to determine the biological activity of pre-cooked waterlilly seed flour as the prevention of diarrhea through in vivo testing. Results showed that mice fed a ransum substituted with waterlilly seed flour and intervented with EPEC had an increased in body weight 25% lower compared with controls, as well as a declining in fecal water content average of 2% a day after the EPEC intervention was stopped. Rationing followed by EPEC intervention did not increase the number of microbes, causing reduction in the number of E. coli, and did not cause a decrease in lactic acid bacteria (LAB). Rationing waterlilly seed flour shown to inhibit inflammation in the intestinal villi, preventing necrosis of the intestinal mucosa cell (jejenum), reduce inflammation, and prevent adhesion of E. coli in the intestinal mucosa.Key words: diarrhea, EPEC, jejunum, waterlily seeds pre-cooked flour
Sifat Sensoris, Kimia dan Warna, Ronto pada Konsentrasi Garam dan Nasi yang Berbeda Soetikno, Nooryantini; Ristiarini, Susana; Khairina, Rita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 21, No 1 (2018): Jurnal Pengolahan Hasil Perikanan Indonesia 21(1)
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (146.818 KB) | DOI: 10.17844/jphpi.v21i1.21451

Abstract

Ronto adalah produk fermentasi udang tradisional yang populer di pesisir pantai Kalimantan Selatan, terbuat dari campuran rebon (Acetes sp.), garam dan nasi yang difermentasi selama 2 minggu pada suhu kamar. Tujuan penelitian ini adalah untuk menentukan pengaruh garam dan nasi terhadap sifat sensoris, kimia dan warna ronto. Penelitian dirancang dengan rancangan acak lengkap faktorial (RALF), faktor pertama adalah konsentrasi garam (10, 11 dan 12%), faktor kedua adalah konsentrasi nasi (20 dan 30%). Hasil penelitian menunjukkan bahwa pemberian garam dan nasi berpengaruh terhadap kualitas sensoris, kimia, dan warna ronto. Perlakuan terbaik adalah penambahan  garam 12% dan nasi 20% dengan nilai sensoris warna 4,93, aroma 4,97, tekstur 3,97 dan kenampakan 4,57. Nilai pH 5,2, total asam 25,30 mg/g, TVB 94,14 mg N/100 gram dan Aw 0,89, warna ronto adalah L* = 44,36, a* = 11,89, dan b*= 8,45. 
Studies Of Amino Acid Component And Microflora In Climbing Perch Wadi Khairina, Rita; Khotimah, Iin Khusnul
Jurnal Teknologi Pertanian Vol 7, No 2 (2006)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The research of microflora and amino acids component in climbing perch wadi had been done.  Aims of this research are to know amino acids composition in fresh fish and climbing perch wadi; and to know kind of halofilic bacterial (until genus level) that have a role during climbing perch wadi fermentation process.  Wadi is tradisional fermentation  product of fish that have fish  fermentation specific aroma with salty taste.  Was the processes by dry pickling in closed chamber with hight concentration salt (≥ 25% w/w). The result, arranged component of amino acids in fresh climbing perch is the same  of climbing perch wadi, but the compositions are decreased during fermentation process. Isolation, characterization and identification of bacterial were done, obtain three kinds of  bacterial from  Acinetobacter, Enterobacteriaceae, and Brucella genus, and the dominant genus group is Acinetobacter.   Key words: microflora, amino acid component, wadi, climbing perch
Antibacterial Activity of Water lily Seed Extract Toward Diarrhea-causing Pathogenic Bacteria Fitrial, Yuspihana; Astawan, Made; Soekarto, Soewarno S; Wiryawan, Komang G; Wresdiyati, Tutik; Khairina, Rita
Jurnal Teknologi dan Industri Pangan Vol 19, No 2 (2008): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.455 KB)

Abstract

The objectives of this study was to observe antibacterial activities of water lily seed, against diarrhea-causing pathogenic bacteria as well as lactic acid bacteria; phytochemistry components in water lily seed and to evaluate each component?s activities against pathogen bacteria. Extraction of antibacterial components in the seed was done by fractional extraction methods using solvent based on its polar level, i.e. hexane, ethyl acetate and ethanol. The activities of each extract was tested by using diarrhea-causing bacteria, Enteropathogenic Escherichia coli K.1.1 (EPEC K1.1) and S. typhimurium with agar well diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were calculated with plate counting. Qualitative phytochemical tests were performed on all extracts. Fractionation was performed on extract with the largest antimicrobial activity by using thin-layer chromatography. The activities of each fraction were tested qualitatively by bio-autography method on thin layer chromatographic plates. The water lily seed had an antibacterial activity against EPEC K.1.1 and Salmonella typhimurium, especially in ethyl acetate extract. Ethanol extract had the same, yet lower activity. Ethyl acetate and ethanol extract of the seed did not show inhibition against the growth of lactic acid bacteria (Lactobacillus sp) and Bifidobacterium bifidum. The MIC and MBC values of the ethyl acetate extract on EPEC K1.1 were 0.89 (mg/mL) and 1.33 (mg/mL), respectively, while similar values of that on S. Typhimurium were 1.11 (mg/mL) and 1.33 (mg/mL¬), respectively. Phytochemistry components within ethyl acetate extract were alkaloids, flavonoids, tannins, glycosides, saponins, and triterpenoids. All fractions in the ethyl acetate extract had antimicrobial activities against EPEC K.1.1 and S. Typhimurium. These fractions were thought to inhibit the growth of the test-microbes by synergic action of each component.Key words: water lily seed, antibacterial, ethyl acetate extract
KUALITAS TERASI UDANG DENGAN SUPLEMENTASI PEDIOCOCCUS HALOPHILUS (FNCC-0033 Soetikno, Nooryantini; Fitrial, Yuspihana; Khairina, Rita
- Vol 1, No 1 (2011): Fish Scientiae, Vol.1 No.1 Juni 2011
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/fs.v1i1.1176

Abstract

Terasi is condiment of formed solid, its flavour typically result of shrimp fermentation or mix of them with salt or other additional substance. The aim of this research is to know  influence of the supplementation P. halophilus (FNCC-0033) isolate, to time of fermentation and quality of terasi shrimp. This research by complecated Randomized Design with 3 repetition’s. The treatment given are supplementation P. halophilus 2,5 x 104 CFU/g (A), P. halophilus 5,0  x 104 CFU/g (B) and processing terasi without addition P. halophilus (FNCC-0033) as control (treatmen O). Measure of chemical parameter total N, water content, TVB and pH, the microbiologis parameter are total microbe and total LAB, and parameter organoleptic are colour, odour and texture. The research conducting days fermentation by each every 7 days during 28 days fermentation. Based on TVB value  total microbe and total lactid asid bacteria show that had been formed at 21th  days fermentation.The result of analysis of varians showed differenct betwen observed day fermentation. The conclusion of this research showed processing terasi by supplementation of  P. halophilus have similarity wich spontanious fermentations. The total microbe are supplementation to terasi able resulted of more fermentation time is quicker than spontanious fermentation.
Perubahan Sifat-Sifat Biokimiawi, Fisikawi, Mikrobiawi, dan Sensoris Produk "Wadi" Ikan Betok (Anabas testudineus Bloch) Khairina, Rita; Utami, Tyas; Harmayani, Eni
Agritech Vol 19, No 4 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.13719

Abstract

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Suplementasi Lactobacillus Acidiphilus SNP-2 pada Pembuatan Tape Biji Teratai (Nhymphaea pubescen Wild) Khairina, Rita; Khotimah, Iin Khusnul; Rahayu, Endang Sutriswati
Agritech Vol 28, No 4 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.9792

Abstract

The purpose of this research are develop to usage of lotus seed as base medium tape and study of functionally lotusseed as probiotik agentia. The potency of lotus seed tape as probiotic agentia was done tape suplemented by Lactoba- cillus acidophillus SNP-2. Observation of product belong one month for volunter that consumption. Result of research show that lactic acid bakteria, Lactobacillus, and Enterobacter on feses volunter that consumption lotus seed tape belong observation not significancy. There is no difference values of microflora on feses volunter for before and after consumption of lotus seed tape with suplemented biomass. Range of means LAB between log 8.73 CFU/g – Log 10.12CFU/g, Lactobacillus Log 7.37 CFU/g – Log 10.38 CFU/g end Enterobacter Log 9.19 CFU/g – Log 10.49 CFU/g. ThepH values of feces volunter during observation is significant different with range on 6.11–6.68.ABSTRAKPenelitian ini bertujuan untuk mengembangkan pemanfaatan biji teratai sebagai bahan dasar pembuatan tape danmempelajari fungsionaliti tape biji teratai sebagai agensia probiotik. Potensi tape biji teratai sebagai agensia pro- biotik dilakukan dengan suplementasi tape dengan Laobacillus acidophilus SNP-2 dan diamati pada relawan yang mengonsumsi tape biji teratai selama 1 bulan. Hasilnya menunjukkan Total Bakteri Asam Laktat, Lactobacillus dan Enterobacter pada feses relawan yang mengonsumsi tape biji teratai selama pengamatan tidak menunjukkan pen- garuh yang nyata. Tidak terdapat perbedaan nilai mikroflora feses relawan sebelum dan sesudah mengonsumsi tape biji teratai yang disuplementasi biomassa. Rata-rata kisaran BAL adalah Log 8,73 CFU/g – Log 10,12 CFU/g, Lacto- bacillus Log 7,37 CFU/g – 10,38 CFU/g dan Enterobacter Log 9,19 CFU/g- Log 10,49 CFU/g. Nilai pH feses relawan selama pengamatan berbeda nyata dengan kisaran berada pada nilai 6,11–6,68.
Physical, Chemical, and Microbiological Characteristics of Ronto During Storage Khairina, Rita; Cahyanto, Muhammad Nur; Utami, Tyas; Rahardjo, Sri
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19, No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.783 KB) | DOI: 10.17844/jphpi.v19i3.15112

Abstract

AbstractThe purpose of this study was to determine the physical, chemical, and microbiological changes of ronto during storage at room and cold temperatures. Ronto was prepared by mixing fresh shrimp, salt, and rice with a ratio of 7 : 1 : 2 and fermented in a closed container for 14 days. Ronto produced was stored at room and cold (5oC) temperatures. Samples were withdrawn every 4 weeks and analyzed for its physical, chemical, and microbiological characteristics. The characteristic changes of ronto stored at low temperature were generally slower than those at room temperature. The changes in colour, viscosity, acidity, total volatile bases, and microbial counts were lower in ronto kept at 5oC compared to those in ronto kept at room temperature. The colour of ronto stored at low temperature remained red after 20 weeks, whereas the colour of ronto kept at room temperature turned brownish after 20 weeks.
PRODUCTIVITY OF HAIRY WATER LILY (Nhymphaea pubescens Will.) SEEDS IN SOUTH KALIMANTAN’S BACKSWAMPS BASED ON LINEAR MODEL Rusmayadi, Gusti; Khairina, Rita
TROPICAL WETLAND JOURNAL Vol 1, No 1 (2015)
Publisher : The Journal is published by Graduate Programe of Lambung Mangkurat University

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Abstract

The study on the productivity of water lily seeds in South Kalimantan’s backswamps using Wageningen method and the interview with middle traders could give more information about water lily as food commodity. Rainfall pattern in Tabalong, Hulu Sungai Utara (HSU) and Hulu Sungai Selatan (HSS) regencies is like U letter. U type is sensitive with Monsoon. This Monsoon area is affected by easterly wind and local wind. When the sun is at the south side in October to March, the Monsoon moves from west to south east, and in the other way around in April to September, the wind moves from south east to west. In April, the height of water level in some different areas was the same. The highest water level was in Paharangan subdistrict that could reach more than 100 cm and the lowest was in Hambuku subdistrict, about 80 cm. Based on the interview with middle traders, it was found out that in Hambuku subdistrict and its surrounding area, there was about 1.0 to 1.7 t/ha of water lily seeds each period. In Ampukung, Hambuku and Paharangan subdistricts, the water lily seeds were about 1.121 t/ha, 1.057 t/ha and 0.653 t/ha, respectively. If the paddy fields in Tabalong, HSU and HST regencies are 10,683 ha, 21,2252 ha, and 18,763 ha, respectively, those areas potentially can yield about 11,976.661 t/ha, 224,456.2 t/ha and 12,254.6778 t/ha. Whereas, based on radiation (Rg), the photosynthetically active radiation on very clear days (Ac), in cal cm-2 day-1, and daily gross photosynthesis rate of crop canopies on very clear days (bc) in kg ha-1 day-1 for Pm = 20 kg CH2O ha-1 hr-1, it showed that the yield of hairy water lily seeds in Ampukung, Hambuku and Paharangan subdistricts was 1.1560 t/ha, 1.1425 t/ha and 1.1021 t/ha, respectively. Hairy water lily naturally grows with seeds in soil and water in paddy field, so it can grow, develop, and produce seeds. Therefore, agronomical technique is important for further study.Keywords: hairy water lily, Wageningen, yield potential.