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Potensi Etnomedicine Daun Ubi Jalar Ungu (Ipomoea batatas L. Poir) dan Daun Ubi Jalar Putih (Ipomoea batatas L.) Sebagai Obat Demam Berdarah di Sleman DIY Prasetyaningsih, Yuliana; Sari, Novita; Prasetya, Hieronymus Rayi; Naer, Visensa Gerosa
Journal of Health Vol 6 No 1 (2019): Journal of Health - January 2019
Publisher : LPPM STIKES Guna Bangsa

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Abstract

Pendahuluan: Kearifan lokal, pengobatan tradisonal, dan pengetahuan etnobotani perlu dipelajari dan dikembangkan. Salah satu masalah yang masih sering terjadi pada masyarakat adalah munculnya penyakit demam berdarah yang disebabkan nyamuk Aedes Aegypti. Demam Berdarah Dengue merupakan  penyakit yang ditakuti karena menurunkan konsentrasi trombosit ke tingkat rendah (trombositopenia) dan dapat menyebabkan perdarahan. Jumlah sel trombosit yang rendah, harus segera ditingkatkan untuk menghindari terjadinya syok. Secara empiris, masyarakat menggunakan air rebusan daun ubi jalar pada kasus-kasus DBD (Demam Berdarah Dengue) dan menunjukkan perbaikan. Penelitian ini bertujuan untuk mengetahui potensi etnomedicine daun ubi jalar ungu (ipomoea batatas l. poir) sebagai obat  demam berdarah di wilayah Sleman, DIY. Selain itu juga untuk mengetahui persentase peningkatan jumlah trombosit pada Tikus Putih (Rattus norvegicus) dengan pemberian infusa Daun Ubi Jalar Ungu dan ubi jalar putih (Ipomoea batatas .L) Jenis penelitian: True experimental dengan rancangan penelitian pretest dan post test with control group design. Penelitian ini menggunakan 35 tikus putih jantan yang dibagi dalam 7 kelompok perlakuan infusa  daun ubi jalar ungu yaitu kelompok kontrol, kelompok dosis ringan, kelompok dosis sedang dan kelompok dosis berat untuk masing-masing infusa daun ubi jalar. Tikus diturunkan jumlah trombositnya melalui mekanisme kerusakan limpa dengan induksi anilin secara intravena. Setelah 24 jam penginduksian, hewan coba diberi perlakuan sesuai kelompok. Semua kelompok dihitung jumlah trombositnya sebelum dan sesudah perlakuan. Data yang diperoleh dari hasil penelitian dianalisis secara deskriptif yang disajikan dalam bentuk tabel dan narasi. Hasil penelitian: Terjadi peningkatan jumlah trombosit pada kelompok kontrol sebanyak 43%. Pada kelompok infusa daun ubi jalar ungu dosis ringan tidak ada peningkatan, kelompok dosis sedang meningkat sebesar 94%, dan kelompok dosis tinggi diperoleh  peningkatan sebesar  224%. Pada kelompok infusa dun ubi jalar putih terdapat peningkatan pada dosis tinggi yaitu 7,2 ml/200gr BB atau 26,46 %. Hasil uji statistik menunjukkan bahwa pemberian infusa daun ubi jalar putih pada pre test dan post test memiliki perbedaan yang bermakna dengan nilai p value 0,023. Sedangkan pemberian infusa daun ubi jalar ungu sebelum dan sesudah perlakuan tidak memiliki perbedaan secara bermakna yang ditunjukkan dengan nilai p value 0,550. Kesimpulan: Infusa daun ubi jalar ungu mampu meningkatkan jumlah trombosit yang lebih banyak dibandingkan dengan infusa daun ubi jalar putih. Infusa daun ubi jalar ungu dan ubi jalar putih memiliki potensi etnomedicine sebagai obat demam berdarah di Sleman, DIY.
Kontaminasi Bakteri Pada Saus Tomat Mie Ayam di Pasar Condong Catur Sleman Yogyakarta Tahun 2013 Nadifah, Fitri; Yasintha Bhoga, Maria; Prasetyaningsih, Yuliana
Biogenesis Vol 2, No 1 (2014)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

The tomato sauce is a complementary food that is often served with other foods, such as chicken noodles. Various factors can be the cause of contamination of tomato sauce by microbes like bacteria. These factors include environmental conditions that are not clean or container that was left open. Bacterial contamination in tomato sauce can result not suitable for consumption. Given by the high public interest in the consumption of tomato sauce with chicken noodle, it is necessary to observe the bacterial contamination of chicken noodle tomato sauce. To determine the bacterial contamination in tomato sauce of chicken noodle in traditional market of Condong Catur, Sleman, Yogyakarta. The samples used were tomato sauces that are used by chicken noodle stalls in the Condong Catur traditional market. Sampling was also carried out by recording the environmental conditions stalls and tomato sauce serving. To determine the bacterial contamination, samples examined in the laboratory based on the total bacterial count method using plate count agar (PCA) media. Seven of the ten samples showed the total number of bacteria <104 CFU/ml, whereas the other three samples are not suitable for consumption by the total number of bacteria >104 CFU / ml. The main factors of high contamination is poor hygiene of chicken noodle stall environmental, tomato sauce containers that are less clean and are often left open.Keywords: tomato sauce, total bacteria
DISTRIBUSI JAMUR ASPERGILLUS FLAVUS PADA PETIS UDANG YOGYAKARTA Prasetyaningsih, Yuliana; Nadifah, Fitri; Susilowati, Ika
PROSIDING SEMINAR NASIONAL 2015: Prosiding Bidang MIPA dan Kesehatan The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Indonesian tropical climate is a country and rich in marine products. Shrimp petis is a fermented products of shrimp. Shrimp petis is stored for too long risk for overgrown microorganisms. Therefore, during storage by a factor of humidity, shrimp petis can be polluted and overgrown by the fungus Aspergillus species. Fungus Aspergillus flavus commonly known as the cause of contamination of various types of food stored. Aflatoxin are toxins produced by fungi Aspergillus flavus. Aflatoxins can invade the central nervous system, some of which are carcinogenic cause cancer of the liver, kidneys, and stomach. The study objective was to determine the growth of the fungus Aspergillus flavus on various brands of shrimp paste are sold in supermarkets and traditional markets. Methods This study is a descriptive method of research objects shrimp paste with different brands sold in supermarkets and traditional markets with a single variable, namely the growth of Aspergillus flavus. The data obtained were analyzed descriptively using SPSS 17.0. Research shows the growth of the fungus Aspergillus flavus on various brands of shrimp paste are sold in supermarkets and traditional markets. The percentage growth of the fungus Aspergillus flavus on various brands of shrimp paste is 20% of the 10 samples identified shrimp paste.Keywords: Petis shrimp, Aspergillus flavus, aflatoxin.
Jamur Kontaminan Pada Umbi Kentang Rahayu, Sri; Nadifah, Fitri; Prasetyaningsih, Yuliana
Biogenesis Vol 3, No 1 (2015)
Publisher : Jurusan Biologi UIN Alauddin Makassar

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Abstract

Potato (Solanum tuberosum L.) is one of the five basic sources of carbohydrates. It consumed by many people world spreads. One of the constraints in potato production is the presence of fungal diseases. Fungi that cause diseases in potato crops include Phytophthora infestans which causes late blight, Fusarium oxysporum which cause fusarium wilt, Alternaria solani Sor. which cause brown spot disease, and Aspergillus niger which infect bulbs and produce aflatoxin. Identification of potatoes-contaminating fungi can lead the farmers to get a better potatoes production. This research goal is to identify potatoes-contaminating fungi in traditional market of Condong Catur, District of Sleman, Yogyakarta. This research was using descriptive method with laboratory examination. We took 30 defected potatoes suspected of being infected by fungi. Samples were taken from eachpotato aseptically and then cultured in Saboraud’s Dextrose Agar (SDA) media. Observation was held for the fungi growth after 24 hours incubation. From the laboratory examination, there were fungal infections in all of potatoes and identified as Phytopthora infestans (26.67%), Fusarium oxysporum (86.67%), Alternaria solani Sor. (6.67%), and Aspergillus niger (13.33%). Phytophthora infestans, Fusarium oxysporum, Alternaria solani Sor., and Aspergillus niger identified as potatoes-contaminating fungi in Traditional Market of Condong Catur, District of Sleman, Yogyakarta.Keywords: contaminant, fungi, potatoes
Jamur Kontaminan Pada Umbi Kentang Rahayu, Sri; Nadifah, Fitri; Prasetyaningsih, Yuliana
Biogenesis: Jurnal Ilmiah Biologi Vol 3, No 1 (2015)
Publisher : Jurusan Biologi UIN Alauddin Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (523.258 KB)

Abstract

Potato (Solanum tuberosum L.) is one of the five basic sources of carbohydrates. It consumed by many people world spreads. One of the constraints in potato production is the presence of fungal diseases. Fungi that cause diseases in potato crops include Phytophthora infestans which causes late blight, Fusarium oxysporum which cause fusarium wilt, Alternaria solani Sor. which cause brown spot disease, and Aspergillus niger which infect bulbs and produce aflatoxin. Identification of potatoes-contaminating fungi can lead the farmers to get a better potatoes production. This research goal is to identify potatoes-contaminating fungi in traditional market of Condong Catur, District of Sleman, Yogyakarta. This research was using descriptive method with laboratory examination. We took 30 defected potatoes suspected of being infected by fungi. Samples were taken from eachpotato aseptically and then cultured in Saboraud’s Dextrose Agar (SDA) media. Observation was held for the fungi growth after 24 hours incubation. From the laboratory examination, there were fungal infections in all of potatoes and identified as Phytopthora infestans (26.67%), Fusarium oxysporum (86.67%), Alternaria solani Sor. (6.67%), and Aspergillus niger (13.33%). Phytophthora infestans, Fusarium oxysporum, Alternaria solani Sor., and Aspergillus niger identified as potatoes-contaminating fungi in Traditional Market of Condong Catur, District of Sleman, Yogyakarta.Keywords: contaminant, fungi, potatoes
Kontaminasi Bakteri Pada Saus Tomat Mie Ayam di Pasar Condong Catur Sleman Yogyakarta Tahun 2013 Nadifah, Fitri; Yasintha Bhoga, Maria; Prasetyaningsih, Yuliana
Biogenesis: Jurnal Ilmiah Biologi Vol 2, No 1 (2014)
Publisher : Jurusan Biologi UIN Alauddin Makassar

Show Abstract | Original Source | Check in Google Scholar | Full PDF (188.495 KB)

Abstract

The tomato sauce is a complementary food that is often served with other foods, such as chicken noodles. Various factors can be the cause of contamination of tomato sauce by microbes like bacteria. These factors include environmental conditions that are not clean or container that was left open. Bacterial contamination in tomato sauce can result not suitable for consumption. Given by the high public interest in the consumption of tomato sauce with chicken noodle, it is necessary to observe the bacterial contamination of chicken noodle tomato sauce. To determine the bacterial contamination in tomato sauce of chicken noodle in traditional market of Condong Catur, Sleman, Yogyakarta. The samples used were tomato sauces that are used by chicken noodle stalls in the Condong Catur traditional market. Sampling was also carried out by recording the environmental conditions stalls and tomato sauce serving. To determine the bacterial contamination, samples examined in the laboratory based on the total bacterial count method using plate count agar (PCA) media. Seven of the ten samples showed the total number of bacteria <104 CFU/ml, whereas the other three samples are not suitable for consumption by the total number of bacteria >104 CFU / ml. The main factors of high contamination is poor hygiene of chicken noodle stall environmental, tomato sauce containers that are less clean and are often left open.Keywords: tomato sauce, total bacteria
Aktivitas Antibakteri Perasan Umbi Bawang Putih (Allium sativum Linn.) terhadap Pertumbuhan Bakteri Salmonella typhi secara in vitro Nadifah, Fitri; Prasetyaningsih, Yuliana; Masithah, Reni Aqwil
Jurnal Biomedika Vol 9 No 1 (2016): Jurnal Biomedika
Publisher : Fakultas Ilmu Kesehatan Universitas Setia Budi

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Abstract

Demam tifoid yang disebabkan oleh bakteri Salmonella typhi merupakan salah satu infeksi global diseluruh dunia dan merupakan masalah kesehatan yang serius di negara-negara berkembang seperti di Asia dan Afrika, termasuk di Indonesia. Tingkat resistensi bakteri Salmonella typhi merupakan salah satu permasalahan serius dibidang kesehatan. Bawang putih (Allium sativum Linn.) yang mengandung senyawa allisin dapat berfungsi sebagai antibakteri dengan spektrum yang luas. Maka dari itu, bawang putih diharapkan dapat menjadi solusi dalam mengatasi permasalahan resistensi bakteri. Tujuan penelitian ini adalah untuk mengetahui pengaruh perasan umbi bawang putih (Allium sativum Linn.) dalam menghambat pertumbuhan bakteri Salmonella typhi. Penelitian ini menggunakan bakteri Salmonella typhi yang diberi perlakuan perasan umbi bawang putih dengan konsentrasi 20%, 40%, 60%, 80% dan 100%. Metode yang digunakan adalah difusi dengan sumuran pada media agar Mueller-Hinton. Masing-masing konsentrasi perasan bawang putih dimasukkan dalam sumuran agar dan dihitung diameter zona hambat pertumbuhan bakteri. Data yang didapat dianalisis secara deskriptif menggunakan Analisis Varians (ANOVA). Rata-rata diameter zona hambat yang paling tinggi yaitu 45,3 mm pada konsentrasi perasan 100% sedangkan pada konsentrasi 20% diperoleh rata-rata diameterzona hambat paling rendah 27,0 mm. Dengan nilai signifikansi 0,000 yang kurang dari á=0,05 pada hasil uji Anova menunjukkan adanya pengaruh antibakteri dari perasan bawang putih dalam menghambat pertumbuhan Salmonella typhi. Dari penelitian ini, dapat disimpulkan bahwa perasan bawang putih memiliki potensi sebagai alternatif pengobatan terhadap infeksi bakteri Salmonella typhi. Melihat adanya potensi tersebut, maka perlu dilakukan penelitian lebih lanjut untuk mengetahui daya hambat perasan bawang putih terhadap pertumbuhan bakteri Salmonella typhi secara in vivo.