KARAKTERISTIK FISIK KIMIA KITOSAN DARI  CANGKANG RAJUNGAN (Portunus pelagius) MELALUI  PROSES DEASETILASI DENGAN KONSENTRASI NaOH  DAN WAKTU EKSTRAKSI SERTA DI APLIKASIKAN  SEBAGAI BAHAN PENGAWET ALAMI PADA FILLET IKAN  NILA

This research is done by 2 stages of making chitosan and applying on tilapia fish fillet. Objectives at stage 1 to determine the optimization of the difference in NaOH concentration (20%, 30%, 40%, and 50%) and time (30 minutes and 45 minutes) deacetylation extraction. while the objective at stage 2 to find out the effect of the difference of chitosan addition to natural preservative of tilapia fillet (0,5,5%, 1%, 1,5%, and 2%). Chitosan tests were performed on physicochemical properties (moisture content, ash content, protein content, solubility, viscosity, yield, and deacetylation degree) and fish fillet test (organoleptic and total plate count (TPC). The results showed that different concentrations of NaOH and extraction time deacetylation very significant effect on ash content, protein content, viscosity, solubility, degree of deacetylation, and yield. While the concentration of chitosan is applied to meat Tilapia fish fillet very significant effect on the preservation of the storage period. The best treatment in stage 1 is K3A2.

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PROKSIMAT DAN TOTAL BAKTERI IKAN LAYANG (Decapterus sp.) ASIN KERING HASIL PENGERINGAN MENGGUNAKAN PENGERING SURYA TERTUTUP

INASUA: Jurnal Teknologi Hasil Perikanan ◽

10.30598/jinasua.2021.1.1.29 ◽

2021 ◽

Vol 1 (1) ◽

pp. 29-39

Author(s):

Raja B. D. Sormin ◽

Edir Lokollo ◽

Febe F. Gaspersz ◽

Vicko F. J. Tahalea

Keyword(s):

Moisture Content ◽

Protein Content ◽

Salt Solution ◽

Research Method ◽

Ash Content ◽

Plate Count ◽

Solar Drying ◽

Drying Method ◽

Salted Fish ◽

Total Plate Count

This study aims to determine the proximate and total bacterial of dry salted scad fish (Decapterus sp.)dried using a closed solar drying sistem. The research method begins with fish weed in ‘butterfly’ thenwashed using flowed water and immersed in 15% salt solution for 30 minutes. The drying method was aclosed sun drying cabinet sistem, with 3 drying racks named Rack 1, Rack 2 and Rack 3 starting from thebottom. The dried salted fish was analyzed its proximate consisting of moisture content, ash content, fatcontent and protein content, as well as bacterial tests using Total Plate Count (TPC). The results showedthat the proximate values on Rack 1, Rak2, and Rack 3 were water content of 25.58%, 20.39%, and17.80% respectively; ash content of 9.64%, 9.69% and 7.71% respectively, fat content 8.08%, 11.40%and 15.16%, respectively and protein content 53.73%, 58.10%, and 59.11%. respectively. Meanwhile,the total plate count (TPC) value of dried salted layang fish (Decapterus sp) on Rack 1, Rak2, and Rack 3was 2.73 log x CFU / g or 5.4 x 102 CFU / g, 2.74. logx CFU / g or 5.5 x 102 CFU / g, and 2.74 logx CFU / gror 5.9 x 102 CFU / gr, respectively. The best place to put fish in the dryer is on Rack 3 as this is indicatedby the low moisture content. The TPC value was still within the value limit required by the SNI.

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Pengaruh Waktu Penyimpanan Seasoning Whey Kefir terhadap Kualitas Fisik, Kimia dan Mikrobiologis

Jurnal Agripet ◽

10.17969/agripet.v21i1.19406 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Meilan Archadiya ◽

Lilik Eka Radiati ◽

Manik Eirry Sawitri

Keyword(s):

Lactic Acid ◽

Protein Content ◽

Analysis Of Variance ◽

Raw Materials ◽

Storage Period ◽

Plate Count ◽

Acid Ph ◽

Total Plate Count ◽

Significant Difference ◽

Mold And Yeast

ABSTRAK. Mutu produk seasoning whey kefir sangat dipengaruhi oleh kualitas bahan baku, proses pengolahan, proses fermentasi dan waktu penyimpanan. Perubahan nilai gizi dapat terjadi karena proses penyimpanan yang akan mempercepat kerusakan terhadap produk seasoning whey kefir. Penelitian ini bertujuan untuk mengetahui pengaruh waktu penyimpanan terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Metode penelitian yang digunakan adalah eksperimen laboratorium dengan pola Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 6 ulangan. Perlakuan yang dicobakan yaitu waktu penyimpanan 0 hari (P0), 7 hari (P1), 14 hari (P2), 21 hari (P3) dan 28 hari (P4). Analisis data menggunakan Analysis of Variance (ANOVA). Hasil analisis menunjukkan bahwa perlakuan waktu penyimpanan memberikan perbedaan yang sangat nyata (P0,01) terhadap total asam laktat, pH, kadar protein, Total Plate Count (TPC), dan Angka Kapang Khamir (AKK). Disimpulkan bahwa penggunaan seasoning whey kefir dapat bertahan dan layak untuk dikonsumsi selama 14 hari penyimpanan pada suhu refrigerator (0-4°C) dengan nilai total asam laktat 1,12%, pH 4,30, kadar protein 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml dan Angka Kapang Khamir (AKK) 2,92 log cfu/ml. (The effect of storage period on the physical, chemical and microbiological qualities) ABSTRACT. Seasoning whey kefir quality is strongly in fluenced by raw materials, processing, fermentation and storage. Changes in nutritional value may occur due to prolonge storage which will accelerate deterioration of seasoning whey kefir. This study aims to determine the effect of storage period on total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The research method used was a laboratory experiment with a Completely Randomized Design (CRD) consisting of 5 treatment and 6 replications. The treatment tested was storage period 0 days (P0), 7 days (P1), 14 days (P2), 21 days (P3) and 28 days (P4) on whey kefir seasoning. The data were analyzed using Analysis of Variance (ANOVA). The result showed that as the storage period gave a very significant difference (P0.01) to total lactic acid, pH, protein content, Total Plate Count (TPC), mold and yeast. The use of whey kefir seasoning can last and are suitable for consumption during a period of 7-14 days of storage at refrigerator temperature (0-4°C) with the total value of lactic acid 1,12%, pH 4,30, protein content 1,06%, Total Plate Count (TPC) 3,73 log cfu/ml, mold and yeast 2,92 log cfu/ml.

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Impact of Storage and Packaging Material on the Nutritional, Product Properties and Microbial Count of Extruded Snacks

Current Nutrition & Food Science ◽

10.2174/1573401315666190126114847 ◽

2020 ◽

Vol 16 (4) ◽

pp. 592-600

Author(s):

Sajad A. Wani ◽

Tariq A. Bhat ◽

Nawaz A. Ganie ◽

Pradyuman Kumar

Keyword(s):

Bulk Density ◽

Storage Period ◽

Sensory Characteristics ◽

Plate Count ◽

Extrusion Cooking ◽

Lateral Expansion ◽

Total Plate Count ◽

Sensory Score ◽

Extruded Snacks ◽

Kinetics Of

Background: The extrusion cooking is the most widely used process so the development and consumption of extruded snack products having health and nutritious benefits would help increase the health status of the population. Objective: The aim of this study was to investigate the effect of storage days on physical, microbial activity and sensory characteristics of extruded snacks and kinetics of extruded snacks. Methods: Extruded snacks were produced by extrusion cooking at optimized conditions of temperature, moisture and screw speed of 110°C, 12% (db) and 200 rpm. The products were packed in lowdensity polyethylene (LDPE) and laminated pouches (LP) and were stored at an accelerated temperature condition of 40 ± 2°C. The storage stability in terms of quality parameters such as moisture, hardness, bulk density, color, lateral expansion, sensory characteristics and total plate count was investigated. Results: An increase (p≤0.05) in the value of moisture, bulk density, a*, and total plate count was observed during the storage period, whereas hardness, L*, b*, ΔE and sensory characteristics showed significant (p≤0.05) decreased order with storage period. No significant effect on the lateral expansion of the extruded product was observed. A significant decrease in total carbohydrate, fat and protein content was found during the storage period. The average sensory score and microbial analysis suggested that extruded snacks packed in LDPE pouches can only be acceptable up to the 60th day and extruded snacks packed in LP can be acceptable to more than 90th day. The kinetics of color and hardness suggest first order kinetics. Conclusion: Overall investigation suggested that extruded snacks were more stable in the LP as compared to LDPE pouches.

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KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

Jurnal Sains dan Teknologi Pangan ◽

10.33772/jstp.v6i6.22812 ◽

2022 ◽

Vol 6 (6) ◽

Author(s):

Feren Feren ◽

Sri Wahyuni ◽

RH Fitri Faradilla

Keyword(s):

Storage Time ◽

Design Method ◽

Storage Period ◽

Control Treatment ◽

Plate Count ◽

Banana Peel ◽

Total Plate Count ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

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KOMPOSISI KIMIA, SENYAWA BIOAKTIF DAN ANKGA LEMPENG TOTAL PADA RUMPUT LAUT Gracillaria edulis

MEDIA TEKNOLOGI HASIL PERIKANAN ◽

10.35800/mthp.5.3.2017.16865 ◽

2017 ◽

Vol 5 (3) ◽

pp. 90

Author(s):

Susanti Musa ◽

Grace Sanger ◽

Henny Adeleida Dien

Keyword(s):

Moisture Content ◽

Proximate Composition ◽

Bioactive Compound ◽

Bacterial Count ◽

Ash Content ◽

Plate Count ◽

Test Results ◽

Gracilaria Edulis ◽

Average Value ◽

Total Plate Count

This study was conducted to determine the proximate composition, bioactive compound and total plate count (TPC) in Gracilaria edulis seaweed. This research used descriptive explorative method. The results showed the average value of moisture content (77.7%); protein content (39.4%); fat content (8.1%); carbohydrates by difference (71.7%); ash content (20.7%) and very low bacterial count. Phytochemical test results show this seaweed contains alkaloids, saponins, flavonoids, and triterpenoids compounds. Penelitian ini dilakukan untuk mengetahui komposisi proksimat, senyawa bioaktif dan angka lempeng total (ALT) pada rumput laut Gracilaria edulis. Penelitian ini menggunakan metode penelitian deskriptif eksploratif. Hasil penelitian menunjukkan nilai rata-rata kadar air (77,7%); protein (39,4%); kadar lemak (8,1%); karbohidrat (71,7%); kadar abu (20,7%) dan jumlah bakteri yang sangat rendah. Hasil uji fitokimia menunjukkan rumput laut ini mengandung senyawa alkaloid, saponin, flavonoid, dan triterpenoid.

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Tailed Pepper (Piper cubeba) L. berries extract reduced number of microbial population in tofu

Food Research ◽

10.26656/fr.2017.4(3).325 ◽

2020 ◽

Vol 4 (3) ◽

pp. 738-745

Author(s):

F.M. Alqadeeri ◽

Faridah Abas ◽

Khozirah Shaari ◽

Yaya Rukayadi

Keyword(s):

Bacillus Cereus ◽

Foodborne Pathogens ◽

Microbial Population ◽

Antimicrobial Activities ◽

Plate Count ◽

Natural Preservative ◽

E Coli ◽

Total Plate Count ◽

The Family ◽

Natural Microflora

The family of Piperaceae contains the species P. cubeba L., which has been used as a spice in countries such as Malaysia, Indonesia, India, Morocco, and Europe. A previous study has shown that crude extracts of tailed pepper (P. cubeba L.) have antimicrobial activities against foodborne pathogens species. The excellent antimicrobial activity of P. cubeba L. berries extract makes it suitable for use as a natural preservative or sanitizer in the food. The aim of this study was to evaluate the effect of the P. cubeba L. berries extract on microbial population in tofu. The tofu samples were cut into small pieces and mixed thoroughly to ensure the homogeneity of natural microflora. Ten grams of the samples were immersed in 20 mL varying concentrations of P. cubeba L. extract; 0.00%, 0.05%, 0.50% and 5.00% for 1, 2 and 4 hrs at room temperature (23±2°C) with the agitation of 50 rpm. At 1, 2 and 4 hrs the numbers of total plate count (TPC), Bacillus cereus, coliform and Escherichia coli were counted. The result shows that a reduction of at least 3 Log10 CFU/g of TPC, Bacillus cereus., coliform and E. coli in tofu samples was observed when the samples were treated with 0.50% extract for four hours. The result suggested that P. cubeba L. berries extract can be used as a natural preservative to reduce the microbial load in raw food.

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Pengaruh Penggunaan Ekstrak Kunyit (Curcuma domestica) Terhadap Mutu Kerupuk Cumi (Loligo sp.) [Effect of Using Turmeric Extract (Curcuma domestica) on The Quality of Squid Crackers (Loligo sp.)]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v11i1.11914 ◽

2019 ◽

Vol 11 (1) ◽

pp. 55

Author(s):

Jumiati Jumiati ◽

Dewi Ratnasari ◽

Achmad Sudianto

Keyword(s):

Protein Content ◽

Nutrient Content ◽

Proximate Analysis ◽

Plate Count ◽

Test Analysis ◽

Total Plate Count ◽

Turmeric Extract ◽

Randomized Design ◽

Completely Randomized Design

AbstrakKerupuk cumi saat ini cukup banyak diminati masyarakat di semua kalangan karena kandungan gizi cumi yang tinggi terutama kandungan proteinnya yaitu 17,9 g/100 g cumi segar. Penelitian ini bertujuan untuk mengetahui mutu kerupuk cumi (Loligo sp.) yang terbaik dengan penambahankunyit(Curcuma domestica) yang berbeda. Analisis yang dilakukan meliputi: analisa proksimat (kadar : air, abu, lemak, protein, dan karbohidrat), dan uji Total Plate Count (TPC Penelitian ini merupakan penelitian eksperimental menggunakan Rancangan Acak Lengkap (RAL), dengan empat perlakuanyaitu: tanpa pemberian ekstrak kunyit (O) , pemberian dosis 12,5% (A), 15% (B) dan 17,5% (C) masing-masing enam ulangan. Hasil analisa uji proksimat, penggunaan ekstrak kunyit pada pembuatan kerupuk cumi berpengaruh nyata terhadap mutu kerupuk cumi dengan pemakaian ekstrak kunyit terbaik yaitu: dosis kunyit 12,5% (kadar air : 9,622%), dosis kunyit 17,5% ( kadar lemak: 4,765%), dosis kunyit 17,5% (kadar protein : 18,112%), dosis kunyit 12,5% (kadar karbohidrat : 68,253%), dan dosis kunyit 12,5% (kadar abu: 1,278%). Penggunaan ekstrak kunyit berpengaruh sangat nyata terhadap TPC pada kerupuk cumi, perlakuan yang paling baik adalah perlakuan C dengan nilai TPC sebesar 28.350 koloni/ gram. Penggunaan esktrak kunyit sebagai bahan anti bakteri pada proses pembuatan kerupuk cumi mampu menghambat aktivitas bakteri dan mempunyai kandungan gizi yang cukup tinggi. AbstractSquid crackers are currently quite popular with people in all circles because of the high nutritional content of squid, especially the protein content of 17.9 g / 100 g of fresh squid. This study aims to determine the quality of the best squid crackers (Loligo sp.) by adding different turmeric (Curcuma domestica). The analysis carried out included: Proximate analysis (levels: water, ash, fat, protein, and carbohydrates), and Total Plate Count (TPC) tests. This study used an experimental method, completely randomized design (CRD), with 4 treatments without the administration of turmeric extract (O), dosing 12.5% (A), 15% (B) and 17.5% (C) respectively 6 repetitions. The results of the proximate test analysis, the use of turmeric extract on the making of squid crackers had a significant effect on the quality of squid crackers with the use of the best turmeric extract: 12.5% turmeric dose (moisture content: 9.622%), 17.5% turmeric dose ( fat content: 4.765%), turmeric dosage 17.5% (protein content: 18.112%), 12.5% turmeric dose (carbohydrate level: 68.253%), and 12.5% turmeric dose (ash content: 1.278%). The use of turmeric extract has a very significant effect on TPC on squid crackers, the best treatment is treatment C with a TPC value of 28,350 colonies / gram. The use of turmeric extract as an anti-bacterial ingredient in the process of making squid crackers is able to inhibit bacterial activity and has a fairly high nutrient content.

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Kualitas Ikan Cakalang (Katsuwonus pelamis) Presto pada Beberapa Hari Penyimpanan

Jurnal MIPA ◽

10.35799/jm.4.1.2015.6906 ◽

2015 ◽

Vol 4 (1) ◽

pp. 57

Author(s):

Christiviany A. Lalompoh

Keyword(s):

Protein Content ◽

Water Content ◽

Storage Time ◽

Plate Count ◽

Katsuwonus Pelamis ◽

High Temperature And Pressure ◽

Total Plate Count ◽

Mda Content ◽

Temperature And Pressure

Telah dilakukan penelitian tentang kualitas ikan Cakalang (Katsuwonus pelamis) melalui proses presto pada beberapa hari penyimpanan. Ikan presto merupakan ikan yang direbus pada suhu dan tekanan tinggi sehingga menghasilkan ikan dengan duri yang lunak dan mudah untuk dikonsumsi. Pengolahan ikan dilakukan dengan menggunakan bumbu dan tanpa bumbu. Lama penyimpanan bergantung pada kerusakan ikan. Kualitas ikan yang diukur adalah kadar protein, kadar air, kadar malondialdehid (MDA), dan Total Plate Count (TPC). Hasil penelitian menunjukkan bahwa kadar protein ikan cakalang presto pada semua perlakuan, mengalami peningkatan setelah melalui proses presto. Kadar air dan nilai TPC pada semua perlakuan dan kadar MDA pada pemberian bumbu, belum melewati batas mutu, sedangkan kadar MDA ikan Cakalang presto tanpa pemberian bumbu, sudah melewati batas mutu yang ada.Studies about the quality of Cakalang fish (Katsuwonus pelamis) through presto process on several days storage has been carried out. Presto fish is a fish boiled at high temperature and pressure to produces spines fish that soft and easily consumed. Fish processed by using seasoning and without seasoning. The storage time depends on the desstruction of fish. Fish quality that measured are protein content, water content, malondialdehid (MDA) content, and Total Plate Count (TPC). The results showed that the protein content of Cakalang presto of all treatmens increased through the presto process. Water content and TPC value of all treatments and MDA content of seasoning treatment yet to pass the quality line, while MDA content of Cakalang presto without seasoning treatment has passed the existing quality line.

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Pengaruh Konsentrasi Asap Cair Terhadap Mutu, Total Bakteri, dan Waktu Simpan Ikan Cakalang (Katsuwonus pelamis) Asap

KOVALEN ◽

10.22487/kovalen.2021.v7.i1.14238 ◽

2021 ◽

Vol 7 (1) ◽

pp. 59-64

Author(s):

Angria Deswika Malambu ◽

Syaiful Bahri ◽

Hardi Ys. ◽

Prismawiryanti ◽

Abd. Rahman Razak

Keyword(s):

Protein Content ◽

Storage Time ◽

Plate Count ◽

Katsuwonus Pelamis ◽

Smoked Fish ◽

Liquid Smoke ◽

Total Plate Count ◽

And Storage ◽

Total Bacteria

Liquid smoke contains acid, carbonyl, and phenolic compounds, so it is very appropriate to be used as a preservative. Traditional smoking can be replaced with liquid smoke because it is safer and more practical. The study of the use of coconut shell liquid smoke has been used in skipjack fish to determine the effect of liquid smoke concentration and storage time on dissolved protein content and total bacteria in smoked fish. The quality of smoked fish was determined by two treatments, namely the variation in the concentration of liquid smoke (2, 3, 4, and 5%) and storage time (2, 4, 6, 8, and 10 days). The results showed that the best concentration of liquid smoke to produce smoked skipjack fish is 3% with a water content of 62.41% and dissolved protein content of 17.58%. The maximum storage time of smoked skipjack tuna is 6 days with a total plate count (TPC) value or total bacteria 1.8 x 105.

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POTENSI INFUSA DAUN NANGKA SEBAGAI OBAT KUMUR HERBAL

Jurnal Penelitian Saintek ◽

10.21831/jps.v26i1.38032 ◽

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.

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