scholarly journals POTENSI INFUSA DAUN NANGKA SEBAGAI OBAT KUMUR HERBAL

2021 ◽  
Vol 26 (1) ◽  
pp. 17-23
Author(s):  
Christ Alfianus Tosubu ◽  
Nunung Sulistyani ◽  
Nur Khikmah
Keyword(s):  
Oral Cavity ◽  
Colony Growth ◽  
Plate Count ◽  
Bacterial Colony ◽  
Artocarpus Heterophyllus ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Before And After ◽  
Plate Count Method ◽  
The Difference

Penelitian ini dilakukan untuk mengkaji potensi daun nangka (Artocarpus heterophyllus) sebagai obat kumur herbal dengan melihat jumlah pertumbuhan koloni bakteri rongga mulut sebelum dan sesudah berkumur dengan infusa daun nangka. Daun nangka berwarna hijau muda yang diperoleh dari Babadan, Banguntapan, Bantul dibuat simplisia. Penentuan potensi dilakukan dengan menentukan perbedaan jumlah pertumbuhan koloni bakteri rongga mulut sebelum dan sesudah berkumur dengan infusa daun nangka. Uji potensi infusa daun nangka sebagai obat kumur dilakukan dengan menghitung perbedaan jumlah koloni bakteri rongga yang diperoleh dengan melakukan swab pada pangkal lidah sebelum dan sesudah berkumur. Perhitungan koloni bakteri dilakukan menggunakan metode hitung cawan (total plate count) pada media plate count agar (PCA). Hasil penelitian menunjukkan rata-rata jumlah koloni bakteri sebelum dan sesudah berkumur dengan infusa daun nangka yaitu 1,78 x 107 CFU/mL dan 7,71 x 106 CFU/mL. Perlakuan pemberian obat kumur infusa daun nangka secara signifikan mampu menurunkan jumlah koloni bakteri rongga mulut. Infusa daun nangka berpotensi sebagai alternatif obat kumur herbal. THE POTENCY OF JACKFRUIT LEAF INFUSION AS A HERBAL MOUTHWASHThis study was conducted to examine the potential of jackfruit (Artocarpus heterophyllus) leaves as a herbal mouthwash by identifying the growth of bacterial colonies in the oral cavity before and after gargling with jackfruit leaf infusion. The light green jackfruit leaves obtained from Babadan, Banguntapan, Bantul were made simplicia. The determination of potency was done by determining the difference in the number of bacterial colony growth in the oral cavity before and after gargling with jackfruit leaf infusion. The potential test of jackfruit leaf infusion as a mouthwash was carried out by calculating the difference in the number of cavity bacterial colonies obtained by swab at the base of the tongue before and after gargling. Bacterial colonies were counted using the total plate count method on plate count agar (PCA) media. The results showed that the average number of bacterial colonies before and after rinsing with jackfruit leaf infusion was 1.78 x 107 CFU/mL and 7.71 x 106 CFU/mL. The treatment of giving jackfruit leaf infusion mouthwash was significantly able to reduce the number of bacterial colonies in the oral cavity. Jackfruit leaf infusion has the potential as an alternative to herbal mouthwash.

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi

2016 ◽  
Vol 10 (1) ◽  
pp. 13-23 ◽  
Author(s):  
Agustina Arianita Cahyaningtyas ◽  
Wiwik Pudjiastuti ◽  
Ilham Ramdhan
Keyword(s):  
Storage Temperature ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pasteurized Milk ◽  
Initial Analysis ◽  
Total Plate Count ◽  
Plate Count Method ◽  
Pathogenic Microbes ◽  
Total Coliform Bacteria

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

scholarly journals Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber

2014 ◽  
Vol 30 (1) ◽  
Author(s):  
Hendy Firmanto
Keyword(s):  
Microbial Contamination ◽  
Microbial Population ◽  
Plate Count ◽  
Cocoa Bean ◽  
Contamination Level ◽  
Cocoa Beans ◽  
Total Plate Count ◽  
Microbial Analysis ◽  
Plate Count Method ◽  
Nutrient Changes

Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to study microbial contamination level of cocoa beans using steaming process, determining its microbial population and evaluate its chemical changes. Experiment was carried out in Postharvest Laboratory of Indonesian Coffee and Cocoa Research Institute. Cocoa beans for the experiment were lots collected from four farms in Jayapura, Papua with different microbial contamination level for each lot. Results of this experiment showed that optimum steaming process was 15 minutes at 100 O C with 10 minutes preheating time. Microbial analysis result of the four lots after complete steaming process by total plate count method showed the same result (<3.0 x 103 cfu). Most of the decrease in microbial contaminant appeared in the plate was 73.5% of Staphylococcus aureusand 0.058% of Penicilliumsp. Bean acidity (pH) after steaming increased (4.76 to 4.80) and free fatty acid increased (1.81% to 1.96%) while carbohydrate content decreased (17.5% to 15.9%) and as well as protein content (12.6% into 11.7%). Key words: cocoa bean, steaming process, microbe reduction, nutrient changes

Study on the Detection of Total Colony in Medical and Health Environment Based on ATP Bioluminescence

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
Zhe Li
Keyword(s):  
Culture Method ◽  
Pass Rate ◽  
Plate Count ◽  
Count Method ◽  
Atp Bioluminescence ◽  
Bioluminescence Assay ◽  
Plate Count Method ◽  
The Difference ◽  
Atp Bioluminescence Assay ◽  
Bioluminescence Method

In this paper, the application of ATP fluorescence in the detection of colonies in the health environment of hospitals was studied. Firstly, the principle of ATP bioluminescence method was described. Then, ATP bioluminescence and plate count method were used to test the density of the surface of the objects in selected area, taking the time points 2 hours after disinfection as the time nodes. The results showed that the difference between the qualified rate of ATP bioluminescence assay and the plate count method was statistically significant {P<0.01}. Therefore, ATP bioluminescence method was highly correlated with bacterial culture method. The correlation coefficient of pass rate of the two methods was 0.782, which indicated that there was a positive correlation between the two test results. Besides, the detection results showed that ATP bioluminescence method had higher sensitivity than plate counting method. Therefore, ATP bioluminescence method was more suitable for the rapid detection of the colony of hospital health environment, and helps the hospital to better manage its environmental hygiene conditions. 

INHIBITION OF GROWTH OF AIRBORNE COLIFORMS AND OTHER BACTERIA ON SELECTIVE MEDIA1

1972 ◽  
Vol 35 (3) ◽  
pp. 156-162 ◽  
Author(s):  
Attila K. Stersky ◽  
T. I. Hedrick
Keyword(s):  
Methylene Blue ◽  
Skim Milk ◽  
Enterobacter Aerogenes ◽  
Colony Growth ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Pseudomonas Fragi ◽  
Selective Media ◽  
Standard Plate Count ◽  
Plate Count Agar

Coliforms when sampled from air were inhibited or restricted in growth on regular selective media. For trials, growth on Standard Plate Count Agar ( SPC) was used as 100%. The percentage of colony growth of Escherchia coli and Enterobacter aerogenes on modified selective media or with SPC were respectively as follows: violet red bile/violet red bile (VRB/VRB) (overlay on base) &lt;4, 15; desoxycholate/desoxyeholate (DES/DES) &lt; 1, 17; tergitol/tergitol (TER/TER) 23,49; eosine methylene blue/eosine methylene blue (EMB/EMB) 122, 86; endo/endo (END/END) 40, 104; MacConkey/MacConkey (MAC/MAC) &lt;2, 10; SPC/VRB &lt;2, 22; SPC/DES &lt;2, 23; VRB/SPC 54, 60; TER/SPC 72, 119; EMB/SPC 97, 119; END/SPC 95, 90; 1 VRB: 1 SPC, as overlay and base 14, 50. Recovery percentages of Pseudomonas aeruginosa and Pseudomonas fragi on modified selective media were greater than those of the coliform bacteria. Fewer Serratia marcescens colonies grew on DES or SPC/DES and more grew on the other modified selective media than did coliform colonies. Growth of airborne Salmonella newbrumwick ranged from &lt;1% on SS agar to 118% on MAC/SPC. Aerosolization of coliforms with skim milk compared to distilled water resulted in growth of more colonies on selective media. Desoxycholate, Bile Salts No. 3, Tergitol No. 7, and crystal violet in the media definitely limited growth of airborne coliforms.

scholarly journals Multiregional Evaluation of the SimPlate Heterotrophic Plate Count Method Compared to the Standard Plate Count Agar Pour Plate Method in Water

2000 ◽  
Vol 66 (1) ◽  
pp. 453-454 ◽  
Author(s):  
R. Wayne Jackson ◽  
Karen Osborne ◽  
Gary Barnes ◽  
Carol Jolliff ◽  
Dianna Zamani ◽  
...  
Keyword(s):  
Regression Analysis ◽  
Water Samples ◽  
Plate Count ◽  
Heterotrophic Plate Count ◽  
Plate Method ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Count Method ◽  
Standard Plate ◽  
Plate Count Method

ABSTRACT A new SimPlate heterotrophic plate count (HPC) method (IDEXX Laboratories, Westbrook, Maine) was compared with the pour plate method at 35°C for 48 h. Six laboratories tested a total of 632 water samples. The SimPlate HPC method was found to be equivalent to the pour plate method by regression analysis (r = 0.95;y = 0.99X + 0.06).

scholarly journals Shelf Life Extension of Maple pea (Pisum sativum var. arvense L.) Spread Using Sous Vide

2016 ◽  
Vol 70 (6) ◽  
pp. 393-399
Author(s):  
Asnate Ķirse ◽  
Daina Kārkliņa ◽  
Sandra Muižniece-Brasava
Keyword(s):  
Pisum Sativum ◽  
Shelf Life ◽  
Life Extension ◽  
Plate Count ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Glucose Agar ◽  
Sous Vide ◽  
Cooking Times ◽  
Ice Water

Abstract The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L.) spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (Pisum sativum var. arvense L.), to which salt, citric acid, oil, and spices were added. Pea spread was stored in polyamide/polyethylene (PA/PE) film pouches, packaged in vacuum and hermetically sealed. Pea spread pouches were heat treated in a water bath, then rapidly cooled in ice-water and stored at 4.0 ± 0.5 °C. Sous vide was applied in three different heat regimens +(65.0; 80.0 and 100.0) ± 0.5 °C with cooking times 5, 10, 15, 20, 25, and 30 min at a constant temperature. Total plate count was determined according to ISO 4833-1:2014 on Plate Count Agar and Enterobacteriaceae determination was performed in accordance with ISO 21528-2:2004 on Violet Red Bile Glucose Agar. Total plate count in pea spread without thermal treatment was 3.41 log10 CFU g−1, in all sous vide packaged pea spread samples microbial contamination was significantly lower (p < 0.05). Enterobacteriaceae were not detected in any samples. It is possible to extend the shelf life of sous vide maple pea spread up to 14 weeks when stored at 4.0 ± 0.5 °C.

A New Medium for Determining the Total Plate Count in Food

1999 ◽  
Vol 62 (12) ◽  
pp. 1404-1410 ◽  
Author(s):  
C. F. SMITH ◽  
D. E. TOWNSEND
Keyword(s):  
Linear Regression Analysis ◽  
Alternative Methods ◽  
Plate Count ◽  
Most Probable Number ◽  
Suitable Alternative ◽  
Probable Number ◽  
Standard Plate Count ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Standard Plate

SimPlate for Total Plate Count–Color Indicator (TPC-CI, IDEXX Laboratories, Inc., Westbrook, Me.) is a new medium that incorporates the redox dye resazurin to detect and quantify bacteria in food. Enumeration is achieved by the most probable number method using a SimPlate device. Viable bacteria are detected in each well of the SimPlate device by the biochemical reduction of resazurin, which is blue, to the pink resorufin or the clear dihydroresorufin indicators. Results after 24 h of incubation for TPC-CI are highly correlated with standard plate count agar after 48 h of incubation. Correlation coefficients from studies conducted at five laboratories ranged from 0.94 to 0.98 in side-by-side comparisons against standard plate count agar. Four additional test sites, using alternative methods for determining the aerobic plate count in food, reported similar results in comparison studies (r = 0.91 to 0.97). The slopes from linear regression analysis at all sites ranged from 0.91 to 0.98, with y intercepts ranging from 0.11 to 0.84. Samples used for the validation of TPC-CI included raw food products (i.e., liver and grains), which may contain natural enzymes that interfere with enzyme-based detection methods. No interference was seen from the foods tested. These results suggest that TPC-CI is a suitable alternative to existing plate count methods and has reduced incubation time.

INFLUENCES OF RECOVERY MEDIA AND INCUBATION TEMPERATURES ON THE TYPES OF MICROORGANISMS ISOLATED FROM SEAFOODS1

1974 ◽  
Vol 37 (11) ◽  
pp. 553-569 ◽  
Author(s):  
J. S. Lee ◽  
D. K. Pfeifer
Keyword(s):  
Escherichia Coli ◽  
Vibrio Parahaemolyticus ◽  
Plate Count ◽  
Type Ii ◽  
Plate Count Agar ◽  
The Difference ◽  
Microbial Groups ◽  
Incubation Temperatures ◽  
Microbial Isolates ◽  
Yeast Extract Agar

Four hundred fifty-five microbial isolates from seafoods were replicated on tryptone-peptone-yeast extract agar with 0.5% NaCl (TPE), trypticase soy agar with 3.0% NaCl (TSA), and plate count agar with no added NaCl (PCA). Daughter plates were incubated at 5, 25, 35, and 37 C, and colonies that developed on the plates were identified. At 25 C, 7% of TPE isolates failed to grow on PCA and 4% on TSA. The difference was mainly caused by Pseudomonas type III species, 24% of which failed to grow on PCA; Pseudomonas type II species, 13% of which failed on PCA; and Flavobacterium-Cutophaga species, 18% of which failed on TSA. Except for the reference mesophilic, cultures of Staphylococcus, Micrococcus, Escherichia coli, and Vibrio parahaemolyticus—which grew equally well at 25 and 35 C but failed to grow at 5 C—49% of colonies growing at 25 C failed to grow at 35 C, and 17% at 5 C. Microbial groups in order of sensitivity to 35 C were Arthrobacter, Pseudomonas, Moraxella, Micrococcus, Flavobacterium-Cytophaga, and Acinetobacter, with the respective growth failures at 35 C of 68, 51, 46, 42, 33, and 29%. Microbial groups that failed to grow at 5 C in the order of sensitivity were, Flavobacterium-Cutophaga, Acinetobacter, Arthrobacter, and Moraxella with respective growth failures of 40, 26, 12, and 9%.

Comparison of the SimPlate™ Total Plate Count Method with Petrifilm™, Redigel™, and Conventional Pour-Plate Methods for Enumerating Aerobic Microorganisms in Foods

1998 ◽  
Vol 61 (1) ◽  
pp. 14-18 ◽  
Author(s):  
L. R. BEUCHAT ◽  
F. COPELAND ◽  
M. S. CURIALE ◽  
T. DANISAVICH ◽  
V. GANGAR ◽  
...  
Keyword(s):  
Food Samples ◽  
Test Methods ◽  
Plate Count ◽  
Most Probable Number ◽  
Suitable Alternative ◽  
Probable Number ◽  
Plate Count Agar ◽  
Total Plate Count ◽  
Wide Range ◽  
Highly Correlated

The SimPlate™ Total Plate Count (TPC) method, developed by IDEXX Laboratories, Inc., is designed to determine the most probable number of aerobic microorganisms in foods. The 24-h test was compared to the conventional plate count agar (PCA) method, the Petrifilm™ Aerobic Count plates, and the Redigel™ Total Count procedure for enumerating microflora in 751 food samples. Results using the SimPlate™ TPC method were highly correlated (r ≥ 0.96) with results from other test methods. Slopes (0.96–0.97) were not significantly different from 1, and y intercepts (−0.03–0.08) were not different from 0. The SimPlate™ has a high counting range (&gt; 1600 most probable number per single dilution), thus requiring fewer dilutions of samples compared to other methods evaluated. Some foods, e.g., raw liver, wheat flour, and nuts, contain enzymes that gave false-positive reactions on SimPlates™. Overall, however, the SimPlate™ TPC method is a suitable alternative to conventional PCA, Petrifilm™, and Redigel™ methods for estimating populations of mesophilic aerobic microorganisms in a wide range of foods.

scholarly journals Effects of contact time of natural cu-zeolite on the growth of Streptococcus pyogenes and Pseudomonas aeruginosa

2020 ◽  
Vol 6 (1) ◽  
pp. 25
Author(s):  
Erwid Fatchur Rahman ◽  
Bambang Dwirahardjo ◽  
Poerwati Soetji Rahajoe
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Streptococcus Pyogenes ◽  
Bacterial Growth ◽  
Contact Time ◽  
Plate Count ◽  
Average Growth ◽  
30Th Minute ◽  
Total Plate Count ◽  
Randomized Design ◽  
Plate Count Method

Infection of a surgical wound due to bacteria is a major problem for surgical patients. Cu-zeolite is a material that can suppress bacterial growth with reversible cation characteristics and adsorption to be developed into non-toxic disinfectants for humans. Packaging uses filter paper to keep disinfectant solutions or instruments that will be sterilized clean. This study aimed to observe the effects of contact time of natural Cu-zeolite on the growth of Streptococcus pyogenes (S. pyogenes) and Pseudomonas aeruginosa (P. aeruginosa) bacteria. An experimental research was simple randomized design. Cu-zeolite 10 grams were packaged in Whatman no 42 paper bags measuring 5 x 5 cm2, contacted for 15, 30 and 45 minutes in 99.5 ml of distilled water exposed to 0.5 x 108 CFU / ml of S. pyogenes and P. aeruginosa. Subsequently, bacterial growth was calculated using total plate count method. The average growth of S.pyogenes for 15, 30 and 45 minutes (1840 ± 571.236 CFU; 29 ± 16.33 CFU and 0 CFU) while P. aeruginosa was (2776 ± 725.277 CFU; 55 ± 23.214 CFU and 0 CFU) respectively. Based on the independent t-test on Cu-zeolite, the bacterial growth in the 15th and 30th minute contact between S. pyogenes and P. aeruginosa was significantly different (pth and 30th minute contact.

Sign in / Sign up

Export Citation Format

Share Document