Articles

Characterization Antimicrobes of Pliek U, A Traditional Spice of Aceh NURLIANA, NURLIANA; SUDIRMAN, LISDAR IDWAN
HAYATI Journal of Biosciences Vol 16, No 1 (2009): March 2009
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Original Source | Check in Google Scholar | Full PDF (56.213 KB)

Abstract

Pliek u obtained by traditionally fermentation of coconut meat is a potential source of antimicrobial compounds. This research was aimed to detect of their active compounds by bioautographic method and to analyze their chemical composition by GC-MS. For this purposes, pliek u was extracted with ethanol 96% to get crude ethanol extract of pliek u (EEP) and to get ethanol extract of residual pliek u (EERP) which was previously extracted by hexane. Crude EEP was separated into four bioautographic spots with different Rfs (0.93, 0.71, 0.19, and 0.10) which were all shown to be active against Staphyloccoccus aureus. Similar result was shown by EERP, but only resulted three bioautographic spots (Rfs 0.77, 0.63, and 0.4). Crude EEP consisted of 22 components representing 99.98% with fatty acids, ester, alcohol as major constituents and aliphatic hydrocarbon. EERP consisted of 9 components representing 99.80% with alcohol as major constituents and fatty acids, ester, 4-Dibenzofuramine and amine as minor constituents. The present of many active compounds in pliek u supports the use of pliek u as spice to improve the quality of food and encourages further studies to determine those active compounds. Key words: antimicrobe detection, chemical composition, pliek u
Tingkat Kepuasan Konsumen Terhadap Kualitas dan Harga Daging Sapi Yang Dijual di Kota Banda Aceh Ratnawati, Ratnawati; Nurliana, Nurliana; Razali, Razali
Jurnal Agripet Vol 14, No 2 (2014): Volume 14, No. 2, Oktober 2014
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar | Full PDF (146.748 KB)

Abstract

(The level satisfaction of consumers to quality and price of beef in Banda Aceh)ABSTRACT. This study aims to determine level satisfaction of consumers to quality and price to beef sold in Banda Aceh, knowing influence of quality  and beef price to satisfaction of consumer and also know most dominant variable have an effect on to satisfaction of beef consumer  in Banda Aceh. The sampling methods is that used was purposive sampling is counted 180 consumers. The level of beef consumer satisfaction to sold in Banda Aceh is in the level of very low. The quality and  price to the satisfaction of consumers to beef sold in Banda Aceh has significant different to satisfaction of consumers P<0,05. The quality variable which significantly has a dominant of beef consumer satisfaction to sold in Banda Aceh. The value of determination coefficient (R Square) is equal to  0,31,9 show that quality and price of beef is influenced satisfaction of consumers is equal to 31,9 %, meanwhile 68,1% is influenced by other factors not included in this study. Concluded  that the quality and price have ability to influence satisfaction of consumers. The good quality can improve satisfaction of consumers and stiff price can degrade satisfaction of consumers.
Deteksi Cemaran Boraks, Formalin, Analisis Proksimat serta Persepsi Pembeli dan Pedagang Bakso yang Berada di Kota Lhokseumawe Mirzal, Juni; Rinidar, Rinidar; Razali, Razali; Sugito, Sugito; Nurliana, Nurliana
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 8, No 2 (2016): Vol.(8) No.2, October 2016
Publisher : Agricultural Faculty

Show Abstract | Original Source | Check in Google Scholar

Abstract

Meatballs are one of the foods that undergo processing and meatballs are very popular with people of various backgrounds and ages, where the meatballs assessed consumer acceptance of the characteristics that suit the tastes of consumers without regard to nutrition and food safety standards. This research aims to detect any contamination of borax and formaldehyde in meatballs circulating in the town of Lhokseumawe, analyze the levels proximate to the meatballs circulating in the town of Lhokseumawe, and to determine the level of consumer knowledge meatballs to formaldehyde and borax as harmful preservatives. The samples are meatball sauce and meatball skewers taken from meatballs traders in the city of Lhokseumawe. Results of research on the meatball sauce sold in the shop found a 12.5% positive samples containing borax, while samples meatball skewers sold in schools is not found contamination borax, formalin as well as in the examination did not reveal any contamination of formaldehyde in the meatball sauce and skewers. The test results of proximate levels meatball soup obtained average values and standard deviations where the protein content of 9.43 ± 1.00, 10.53 ± 4.08 fat content, water content of 65.88 ± 3.51, ash content 2 , 76 ± 0.65 and 11.40 ± carbohydrate content of 3.33 and between levels of education and knowledge of the relationship between education and knowledge meatballs consumers to the dangers of borax and formaldehyde when used in food products (P <0.05). Conclusions 12.5% found gravy meatball stall containing borax, and not found any contamination of formaldehyde in the sauce and meatballs skewers and education levels affect the buyer meatballs knowledge about the dangers of formaldehyde and borax, proximate levels meatballs sold in some gravy meatball stall in the town of Lhokseumawe meet the standard values proximate levels meatballs issued by SNI.
Antimicrobial Activity and LC Determination of Ethanol Crude Extract of 50 Pliek U, an Achehnese Traditional Fermented Food Nurliana, Nurliana; Sudarwanto, Mirnawati; Sudirman, Lisdar I.; W. Sanjaya, Angelina
Jurnal Kedokteran Hewan Vol 4, No 1 (2010): J. Ked. Hewan
Publisher : Syiah Kuala University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (258.33 KB)

Abstract

Antimicrobial activity of pliek u crude extracts was evaluated against five bacterial species (Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella enterica serovar Enteritidis and Pseudomonas aeruginosa,)and one fungal species (Candida albicans). Pliek u has been consumed as spices and hot sauce and poultry feed. These foods were collected from household industry at Reudep village in Aceh Besar, Province of Aceh. The ethanol extract of pliek u were obtained by standard method. The antimicrobial activity was detected using paper disc method. The concentration of ethanol crude extract of pliek u (EEP) was determined with the dilution method. The lethality initial test has been detected by using Artemia salina L. bioassay to determine the toxic concentration based on the LC value of EEP. The ethanol crude extract (EEP) was active against all microbial strains. EEP showed 50 antimicrobial activity at a minimum inhibitory concentration (MIC) and a minimum microbicidal concentration (MMC) at 2.5-10 mg/ml and 10-20 mg/ml, respectively. The lethality concentration EEP gave the LC value of 3.36 50 mg/ml. It was concluded that ethanol crude extract (EEP) shows significant antimicrobial activity and it is not toxic.
EKSPLORASI DAN IDENTIFIKASI Trichoderma sp LOKAL DARI RIZOSFER BAMBU DENGAN METODE PERANGKAP MEDIA NASI Nurliana, Nurliana; Anggraini, Novita
Jurnal AGROHITA Vol 2, No 2 (2018): Jurnal Agrohita Oktober 2018
Publisher : Fakultas Pertanian Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Original Source | Check in Google Scholar | Full PDF (332.181 KB)

Abstract

Penelitian ini bertujuan untuk menemukan Trichoderma sp asal dari rizosfer bambu dengan metode perangkap media nasi agar dapat diadopsi oleh petani berdasarkan sumberdaya lokal yang ada. Eksplorasi ini dilakukan di 3 (tiga) lokasi berdasarkan ketinggian tempat yaitu ketinggian 0-500 mdpl di Kecamatan Beringin Kabupaten Deli Serdang, 500-1000 mdpl di Kecamatan Bandar Pulau Kabupaten Asahan, dan > 1.000 mdpl di Kabupaten Pakpak Barat. Adapun kegiatan penelitian yang dilakukan adalah eksplorasi, isolasi, dan identifikasi dengan menggunakan metode perangkap media nasi. Hasil penelitian di ketiga daerah tersebut pada kecamatan Beringin tidak ditemukan jamur Trichoderma, di Kecamatan Bandar Pulau ditemukan 2 Jenis Trichoderma, dan di kabupaten Pakpak Barat ditemukan 1 Jenis Trichoderma sp. Trichoderma yang didapat dari kedua ketinggian tersebut memiliki kemiripan dari hasil mikroskopisnya. Diharapkan metode ini dapat diaplikasikan ke petani nantinya.
The Initial Antibacterial Activity Tests of Pliek U Oil and Pliek U: an Acehnese Traditional Food Nurliana, Nurliana; Sudarwanto, Mirnawati; I. Sudirman, Lisdar; Sanjaya, A. W.
Jurnal Kedokteran Hewan Vol 2, No 2 (2008): J. Ked. Hewan
Publisher : Syiah Kuala University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (350.64 KB)

Abstract

This initial research was intended to detect antibacterial activity of pliek u oil and pliek u. Pliek u oil consist of minyeuk simplah (MS) and minyeuk brok (MB), Pliek u consist of two kinds of solid waste namely wet pliek u (Ap1) and dry pliek u (Ap2). Pliek u was methanol extracted at concentration 10% (w/v). Pliek u oil and methanol extract of pliek u were evaluated for their antibacterial activity, against Bacillus subtilis and four strains of Enterophatogenic Escherichia coli (EPEC) employing agar disc diffusion method. No antibacterial activity was shown by MS. The MB exhibited a little effect 1-2 mm against bacterial tests. The results demonstrated that the higher antibacterial activity was shown by dry pliek u compare with wet pliek u with the inhibition zones from 6.67-10.33 mm and 6.00-7.33 mm respectively.
12. Additional Effect Of Soybean Waste Probiotic And Palm Kernel Fermented With Aspergillus Niger (Akbis Prob) On The Growth Of Boiler Bone Nurliana, Nurliana; Tanjung, Aprilia; Sabri, Mustafa; Masyitah, Dian; Jalaluddin, Muhammad; Rastina, Rastina
Jurnal Medika Veterinaria Vol 13, No 1 (2019): J. Med. Vet.
Publisher : Universitas Syiah Kuala

Show Abstract | Original Source | Check in Google Scholar | Full PDF (803.304 KB)

Abstract

This study aimed to determine the bone growth of broiler chickens fed with additional probiotic Aspergillusniger (AKBIS Prob). The organ taken was the femur bone. A total of 24 broiler chickens reared with additional feed on 4 treatments and 3 repetitions with a combination of additional feed namely P0 (commercial feed), P1 (commercial feed and 2% AKBIS Prob), P2 (commercial feed and 4% AKBIS Prob) and P3 ( commercial feed and 6% AKBIS Prob). The sampling of the femur bone was carried out on chicken 21 and 35 days old and observed histologically after stained with hematoxylin-eosin (HE). The results showed from the examination of macroscopic growth that the femur growth increased more at the age of 35 days compared to the age of 21 days in the treatment group P1, P2 and P3 who were given probiotic Apergillusniger (AKBIS Prob) where the amount of Ca and P required for growth can be fulfilled. On microscopic examination, the measurement parameters were the number of active osteoblasts and osteoblast that looked more passive on the 35th day of treatment, compared to the age of 21 days. While the number of osteoclasts was more at age 21 than at age of 35 days in the treatment group who were given probiotic Aspergillusniger (AKBIS Prob)as additional food.
The Presence of Salmonella in Sie Balu, Acehnese Dried Meat After Gamma Irradiation Husna, Husna; Nurliana, Nurliana; Darmawi, Darmawi
-
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (169.097 KB)

Abstract

Sie balu is an Acehnese dried meat preserved by the addition of salt, acid and dried. However, long processing and drying it under the sun can cause meat products contaminated by Salmonella. Irradiation can eliminate  Salmonella  and  other  pathogenic  bacteria  in  food.  This  study  aims  to  determine  the  presence  of Salmonella in sie balu after irradiated with increasing doses and 2 to 4 months shelf life. Sie balu was made of 5 kg fresh beef, dried under the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Salmonella was detected using bacteriological and biochemical tests. Results showed sie balu contaminated by Salmonella paratyphi B and Salmonella cholerasuis. The irradiation and shelf life significantly affect (P<0.05) the count of Salmonella in sie balu compared with unirradiated one. Irradiation doses of 5, 7 and 9 kGy do not affect the count of Salmonella in sie balu. Extending the shelf life up to 4 months can increas the count of Salmonella. This study concluded that irradiated sie balu at doses of 5, 7 and 9 kGy can be stored for up to two months
2. Characterization Of Lactic Acid Bacteria (LAB) Origin Sumatran Orangutan (Pongo abelii) In Zoo Bukittinggi Based On Analysis 16 S rRNA Hajar, Siti; Safika, Safika; Darmawi, Darmawi; Sari, Wenny Novita; Rahmi, Erdiansyah; Syahputra, Yandi; Nurliana, Nurliana; Rinidar, Rinidar
-
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (240.484 KB)

Abstract

The purpose of this study was to characterize the bacterial 16S rRNA gene of Sumatran orangutan (Pongo abelii) Bukittinggi West Sumatera zoo. The sample used in this study are lactic acid bacteria of the Sumatran orangutan (Pongo abelii) derived from zoo Bukittinggi West Sumatra Indonesia. This study was an exploratory study that conducted at the Laboratory through several stages. The first stage was the isolation of LAB from faeces of Sumatran orangutans using MRS agar medium and then cultured in a liquid medium NB. The next stage was the isolation of total DNA, and then, the third stage was the amplification of the 16S rRNA gene and agarose gel electrophoresis. Then,in the fourth stage of determining the DNA sequence and analysis of DNA sequence homology. The final stage was the computational analysis of 16S rRNA gene Sumatran orangutan (Pongo abelii). The results showed that lactic acid bacteria (LAB) from the Sumatran orangutan (Pongo abelii) is close to lactic acid bacteria Lactobacillus helveticus strain IMAU50151 with the levelof similarity of 89%. It is possible that these bacteria is a new species or the species that LAB has not been reported in Genbank.
The Effect of Irradiation to Sensoric Characteristic, Physic and Microbe in Sie Balu, Acehnese Dried Meat Khazanah, Wiqayatun; Nurliana, Nurliana; Safitri, Rini
-
Publisher : The Faculty of Veterinary Medicine of Syiah Kuala University

Show Abstract | Original Source | Check in Google Scholar | Full PDF (159.576 KB)

Abstract

One of the Acehnese traditional food  preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P <0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P <0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.
Co-Authors Abdul Haris Abubakar HM, Abubakar Al Azhar Al Azhar, Al Azhar Alfrado, Willyam Santos ALFURQAN, M.ARIF Amiruddin Amiruddin Amri, M. Chairul Anna Farida Arham Arham, Arham Arman Sayuti Armansyah TR, T. Ayuti, Siti Rani Azwir Azwir bettri yustinaningrum, bettri Cut Nila Thasmi, Cut Nila Darmawi Darmawi Darniati Darniati Dasrul Dasrul Dian Masyitah, Dian Dian Masyitha Dwinna Aliza Erdiansyah Rahmi Erina Erina EVA FITRIYANINGSIH, EVA Fachrurrazi Fachrurrazi Faisal Jamin Fakhrurrazi Fakhrurrazi Fitri, Rahmadia Hamdan Hamdan Hamdani Budiman Hamny Hamny HENNIVANDA, HENNIVANDA Herrialfian, Herrialfian Husna Husna Idwan Sudirman Ilham Ilham Ismail Ismail Jhon Leo Danubrata, Jhon Leo Kamal, Safni Kardin, Julia Khazanah, Wiqayatun La Janu Lisdar I. Sudirman LISDAR I. SUDIRMAN LISDAR IDWAN SUDIRMAN M. Aman Yaman M. Hasan M. Isa M. Rahmad Mahdi Abrar Maryulia Dewi Mira Delima Mirdalisa, Cut Afria MIRNAWATI SUDARWANTO Mirzal, Juni Mualimin Mualimin Muhammad Isa Muhammad Jalaluddin, Muhammad Murliana, Baida musadiq, angga Mustafa Sabri Muttaqien Muttaqien, Muttaqien Nasution, Borgo Mauly Noor Fadiawati Noviandi, Idham Novita Anggraini Noviyanti, Anita Nuhraini, Fuji Nurmalina Nurmalina, Nurmalina Nurrady, Cut Lathifa Nyak Adam, Vhodzan Adzima Raden Roso Soejoedono Ramdani, Hudan Rastina, Rastina Rastina, Rastina Ratnawati Ratnawati Razali Razali Rini Safitri Rinidar Rinidar, Rinidar Riska, Raisa Mauliza Rita Juliani Rosa, Teuku Shaddiq Safarwati, Safarwati Safika, Safika Safika, Safika Safrijal, Akmal Samadi Samadi Sanjaya, A. W. Sari, Pratiwi Purnama Siti Hajar Sri Wahyuni Sugito Sugito Sulasmi Sulasmi Sunyono Sunyono Syafi’i, Muhammad Syafrizal Syafrizal Syahputra, Yandi Syakir, Ahmad Syehaffer Wahyudi Affandi, Syehaffer Wahyudi T. Armansyah T. Armansyah TR, T. Armansyah T. Reza Ferasyi, T. Reza Tanjung, Aprilia Teuku Reza Ferasyi Teuku Zahrial Helmi Tursina, Muarrif Ummu Balqis Vara Tassa Sutari, Vara Tassa W. Sanjaya, Angelina Wa Ode Sifatu, Wa Ode Wenny Novita Sari Yarmaliza, Yarmaliza - Yuda, Sandy Cakra Yurliasni Yurliasni Yusdar Zakaria Zakiah Heryawati Manaf Zalhendra Eka Putra