scholarly journals KARAKTERISASI BAKTERIOSIN PADA BAKTERI ASAM LAKTAT Lactobacillus paracasei DARI VIRGIN COCONUT OIL

2020 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Fauzan Fauzan ◽  
Suryani Suryani
Keyword(s):  
Listeria Monocytogenes ◽  
Coconut Oil ◽  
Lactobacillus Paracasei ◽  
Virgin Coconut Oil ◽  
E Coli ◽  
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<p><strong><em>Abstrak</em></strong></p><p><em>Virgin Coconut Oil (VCO), selama  ini  dikenal  banyak sekali kegunaan nya disebabkan  kandungan asam lauratnya yang tinggi. Tetapi ternyata tidak hanya itu melainkan  adanya bakteri asam laktat yang mengandung bakteriosin. Dimana bakteriosin adalah peptide yang mempunyai kemampuan menghambat pertumbuhan bakteri dan jamur yang berisifat patogen, bahkan dapat membunuh virus. Tujuan penelitian ini adalah untuk mengkarakterisasi bakteriosin yang ada pada bakteri asam laktat  <strong>Lactobacillus paracasei</strong> yang terdapat pada lapisan minyak VCO.Adapun penelitian ini dimulai dengan mengisolasi bakteriosin menggunakan media </em><em>MRSB (Merck), pemurnian bakteriosin nya dengan purifikasi parsial</em>  <em>menggunakan  metoda pengendapan  Ammium Sulfat. Karakterisasi dilakukan 4 macam, yaitu Kemampuan tumbuhnya  BAL pada medium dilakukan dengan memvariasikan pH tertentu; Kemampuan bakteriosin dihasilkan pada medium dengan variasi pH tertentu, kemudian menganalisa antimikrobanya;</em> <em>Ketahanan bakteriosin tersebut pada pemanasan dengan variasi temperatur tertentu; Penentuan Berat Molekul dengan SDS-PAGE. Hasil purifikasi parsial yang paling bagus adalah pada</em> <em>pengendapan dengan 40% dan 60% ammonium sulfat . Untuk kemampuan tumbuh BAL, ternyata mampu tumbuh pada pH 2-9, Kemampuan aktivitas mikroba bakteriosin pada pH 2-6 untuk E Coli, pH 2-9 untuk B Sbtillis dan pH 2-10 untuk bakteri uji Listeria monocytogenes dan S aureus.</em>  <em>Bakteriosin ini tahan sampai pemanasan 121 <sup>0</sup>C. Sehingga dapat disimpulkan bakteriosin ini bisa  hidup pada manusia</em></p><p><em> </em></p><p><em> </em></p>

scholarly journals ANTIBACTERIAL ACTIVITY OF CHITOSAN AND HYDROLYZED COCONUT OIL AND THEIR COMBINATION AGAINST BACILLUS CEREUS AND ESCHERICHIA COLI

2016 ◽  
Vol 9 (5) ◽  
pp. 69 ◽  
Author(s):  
Jansen Silalahi ◽  
Petrika Situmorang ◽  
Popi Patilaya ◽  
Yosy Ce Silalahi
Keyword(s):  
Escherichia Coli ◽  
Antibacterial Activity ◽  
Bacillus Cereus ◽  
Coconut Oil ◽  
Inhibition Zone ◽  
Research Centre ◽  
Virgin Coconut Oil ◽  
Inhibition Zone Diameter ◽  
E Coli ◽  
Zone Diameter

ABSTRACTObjective: The purpose of this study was to evaluate the antibacterial activity of chitosan, hydrolyzed coconut oil and their combination againstBacillus cereus and Escherichia coli.Methods: The materials used in this study were powder of chitosan (obtained from prawn shell produced by Laboratory of Research Centre FMIPAUniversity of Sumatera Utara) and virgin coconut oil (VCO) product of Siti Nurbaya-Indonesia. VCO was partially hydrolyzed by Lipozyme TL IM(active at sn-1,3 position) and the result called hydrolyzed virgin coconut oil (HVCO). The bacteria used in this study were B. cereus and E. coli. Theantibacterial activity of chitosan in 1% acetic acid and HVCO in dimethylsulfoxide was tested by Kirby–Bauer agar diffusion method using paper discwith diameter of 6 mm.Results: The results showed that the minimum inhibitory concentration of chitosan against B. cereus and E. coli is at concentration of 0.05% withinhibition zone diameter of 6.86 mm and 7.56 mm, respectively. MIC of HVCO against B. cereus is at concentration of 0.25% with inhibition zonediameter of 6.40 mm, and against E. coli is at a concentration of 0.50% with inhibition zone diameter of 6.20 mm. The inhibition zone diameter ofchitosan 0.05% and HVCO 0.25% in combination against B. cereus is 8.33 mm which is higher than half the sum of chitosan 0.05% and HVCO 0.25%(6.63 mm). The inhibition zone diameter of chitosan 0.05% and 0.5% HVCO in combination against E. coli is 8.53 mm which is higher than half thesum of chitosan 0.05% and HVCO 0.5% (6.53 mm).Conclusion: The findings of this study indicate that chitosan is more antibacterial than HVCO, and the interaction between chitosan and HVCO incombination demonstrated to be synergistic against B. cereus and E. coli.Keywords: Antibacterial, Chitosan, Coconut oil, Combination, Bacillus cereus, Escherichia coli.®

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

ISOLASI BAKTERI PATTOGEN PADA PASIEN PENDERITA INFEKSI TELINGA Chronic supparative otitis media (OMSK)

2016 ◽  
Vol 1 (2) ◽  
Author(s):  
Suryani Suryani
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Otitis Media ◽  
Proteus Mirabilis ◽  
Coconut Oil ◽  
Chronic Suppurative Otitis Media ◽  
Virgin Coconut Oil ◽  
Suppurative Otitis Media ◽  
Ear Infection ◽  
Milk Fermentation

<p> </p><p align="center">Abstrak</p><p>Tujuan penelitian ini adalah mengisolasi bakteri pattogen pada infeksi telinga <em>Chronic suppurative otitis media</em> yang nantinya sebagai tahap awal dari pengembangan analisa antimikroba Bakteri Asam Laktat (BAL) pada proses fermentasi santan kelapa menjadi Virgin Coconut  Oil (VCO), yang diharapkan  mampu  berfungsi sebagai antimikroba/antibakteri dari bakteri pattogen. Menurut Suryani dkk (2014), isolat BAL dari fermentasi santan mampu berfungsi sebagai antibakteri terhadap 5 bakteri uji  (<em>E.coli NBRC14237, Staphylococcus aereus NBRC 13276, Bacillus substilis BTCCB, Salmonella thypii, </em>dan<em> Listeria  monocytogenes</em> ). Untuk mendapatkan informasi tersebut maka di isolasi bakteri yang ada di cairan telinga pasien  penderita infeksi telinga <em>Chronic suppurative otitis media </em>dengan menggunakan  media umum  Blood Agar dengan metoda Pengenceran. Dari penelitian ini didapatkan 42 isolat dengan 4 jenis bakteri pattogen yaitu <em>Pseudomonas aureginosa, Staphilococus aureus, Staphilococus epidermidis, Proteus mirabilis. </em>Pasien OMSK yang diambil sekret nya 60 % berumur diatas 20 tahun dan 40% berumur dibawah 20 tahun yang sama banyak antara perempuan dan Laki-laki .</p><p> </p><p>Kata Kunci:    Isolasi bakteri pattogen sekret pasien OMSK, <em>Chronic suppurative otitis </em></p><p><em>media,</em>BAL( Bakteri  Asam Laktat), Virgin Coconut Oil (VCO),</p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p align="center">The Isolation of Pathogen Bacteria on The Sufferer of Ear Infection Chronic Supparative Otitis Media</p><p align="center"><sup>1</sup>Suryani, <sup>1</sup>Zulmardi,<sup>2</sup> Abdi Dharma, <sup>2</sup>Yunazar Manjang</p><p align="center"><sup>1</sup>Universitas Muhammadiyah Sumatera Barat</p><p align="center"><sup>2</sup>Universitas Andalas</p><p align="center">E-mail [email protected]</p><p align="center"> </p><p align="center">Absract</p><p>This research is aimed to isolate pathogen bacteria in ear infection Chronic Supparative Otitis Media. This is the first phase in developing analysis Antimicroba Lactic Acid. Bacteria in the process of coconut milk fermentation into Virgin Coconut Oil (VCO). It is expected can be fanctioned as antibacteria of pathogen. According to Suryani et.al (2014), isolate of Antimicroba Lactic Acid of coconut milk fermentation can act as antibacteria against 5 examined bacteria (<em>E.coli NBRC14237, Staphylococcus aereus NBRC 13276, Bacillus substilis BTCCB, Salmonella thypii, </em>dan<em> Listeria  monocytogenes</em>). To achieve it, the ear liquid of sufferer containing bacteria is isolated with Blood Agar media and Dilution method. The result is that there 42 isolate in accordance with 3 kinds pathogen bacteria such as <em>Pseudomonas aureginosa, Staphilococus aureus, Staphilococus epidermidis, Proteus mirabilis</em>. The sufferer who has choosen as participant are 72% coming from the age of above 20 and the rest are under 20 years old. The ratio of sexes are similar between male and female.</p><p>Key Word:    Isolation pattogen bacteria sckret  OMSK, <em>Chronic suppurative otitis </em></p><p><em>media,</em> LAB(Lactat Acid Bacteria), Virgin Coconut Oil (VCO),</p><p> </p><p> </p>

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Effects of Virgin Coconut Oil as Adjunct Therapy in the Treatment of Allergic Rhinitis

2016 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Nazli Zainuddin ◽  
Nurul Azira Mohd Shah ◽  
Rosdan Salim
Keyword(s):  
Allergic Rhinitis ◽  
Side Effects ◽  
Coconut Oil ◽  
Test Group ◽  
Nasal Symptom ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Control Groups ◽  
Significant Difference ◽  
And Control

Introduction: The role of virgin coconut oil in the treatment of allergic rhinitis is controversial. Thus, the aim of the present study is to determine the effects of virgin coconut oil ingestion, in addition to standard medications, on allergic rhinitis. We also studied the side effects of consumption of virgin coconut oil. Methods: Fifty two subjects were equally divided into test and control groups. All subjects received a daily dose of 10mg of loratadine for 28 days. The test group was given 10ml of virgin coconut oil three times a day in addition to loratadine. The symptoms of allergic rhinitis were scored at the beginning and end of the study. Results:, the symptom score were divided into nasal and non-nasal symptom scores. Sneezing score showed a significant difference, however the score was more in control group than test group, indicating that improvement in symptom was more in control group. The rest of the nasal symptom and non-nasal symptom score showed no significant difference between test and control groups. Approximately 58% of the test subjects developed side effects from consumption of virgin coconut oil, mainly gastrointestinal side effects. Conclusion: In the present study, ingestion of virgin coconut oil does not improve the overall and individual symptoms of allergic rhinitis, furthermore it has side effects.

PENGARUH PENGGUNAAN VIRGIN COCONUT OIL (VCO) DALAM RANSUM TERHADAP PERFORMANS TERNAK BABI FASE STARTER

ZOOTEC ◽  
2015 ◽  
Vol 35 (2) ◽  
pp. 86
Author(s):  
Alfred Tamawiwy ◽  
M. Najoan ◽  
J S Mandey ◽  
F. N Sompie
Keyword(s):  
Water Consumption ◽  
Feed Intake ◽  
Control Diet ◽  
Coconut Oil ◽  
Growing Pigs ◽  
Virgin Coconut Oil ◽  
Daily Water ◽  
Pig Performance ◽  
Daily Gain ◽  
Daily Water Consumption

ABSTRACT   EFFECT OF UTILIZATION OF VIRGIN COCONUT OIL (VCO) IN THE DIET ON PIG PERFORMANCE. Utilization of fats and oils in pig diets is of great importance due to their high energy value. VCO is obtained by cold press processing of the kernel from the coconut fruit. Utilization of virgin coconut oil (VCO) in the diets on pig performance.  The present study was designed to elaborate the effect of utilization of VCO in the diets on energy and protein digestibility of growing pigs. The experiment was conducted using 20 castrated male pigs aged 1.5 - 2.0 months weighing 12,0±2,0 kg. The data were analyzed according to the linear model procedure for ANOVA appropriate for Randomized Block Design with 5 treatments and 4 replications. Treatments were formulated as follow: R0 = 100% control diet + 0% VCO; R1 = 99.5% control diet + 1.0% VCO; R2 = 98.0% control diet + 2.0% VCO; R3 = 97.0% control diet + 3.0% VCO; and R4 = 96.0% control diet + 4.0% VCO. Parameters measured were: daily feed intake, daily gain, daily water consumption. The results showed that the utilization of VCO up to 4% in the diets had no significant effect (P > 0.05) on daily feed intake, daily gain, daily water consumption of pigs. It can be concluded that the addition of VCO up to 4.0% in the diets has no significant meaning on pig performance.   Key words: Virgin coconut oil (VCO), Performance, Growing pigs  

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