Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total
Abstract Traditional medicine such as saffron-colored rice is still in great demand in Indonesia. If the production process is not carried out in accordance with the method of making and processing herbal medicine, it can cause microbial contamination. The preparation of herbal medicine must meet t...
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| Format: | Article |
| Language: | English |
| Published: |
University of Serambi Mekkah
2022-10-01
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| Series: | Jurnal Serambi Engineering |
| Subjects: | |
| Online Access: | https://ojs.serambimekkah.ac.id/jse/article/view/4921 |
| _version_ | 1828174031499558912 |
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| author | Mubarokah Nuriaini Dewi Wigayanti Wigayanti Putri Fatmawati Rinette Visca Junie Suriawati Siti Rahayu Rahmawati |
| author_facet | Mubarokah Nuriaini Dewi Wigayanti Wigayanti Putri Fatmawati Rinette Visca Junie Suriawati Siti Rahayu Rahmawati |
| author_sort | Mubarokah Nuriaini Dewi |
| collection | DOAJ |
| description | Abstract
Traditional medicine such as saffron-colored rice is still in great demand in Indonesia. If the production process is not carried out in accordance with the method of making and processing herbal medicine, it can cause microbial contamination. The preparation of herbal medicine must meet the requirements for the Total Plate Number (ALT). The aimof this study was to determine the amount of microbial contamination in the liquid herbal rice kencur which is produced by the traveling herbal medicine seller. The study used an experimental method using samples of saffron-colored rice (A, B, and C). Microbial testing went through the stages of homogenization, dilution, mixing with the mediumsnd incubation. Homogenization was initiated by adding 25 ml sample with 225 ml 0.1% Buffered Peptoned Water with a stomacher for 2 minutes. Suspension dilution was carried out in order to obtain colonies that grew separately so that they were easy to count. Mixing with the medium is done by pour plate inoculation method. The solid medium used for ALT is Nutrient agar. Based on the results of the study, the ALT results were obtained, sample A 2.2 x 104 colonies/ml, sample B 2.6 x 104 colonies/ml, and sample C 8.0 x 107 colonies/ml. The results are not in accordance with the requirements stated in the Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number 12 of 2014 about Quality Requirements for Traditional Medicines.
Abstrak
Obat tradisional seperti jamu beras kencur masih banyakdiminati di Indonesia. Apabila proses produksinya dilakukantidak sesuai dengan cara pembuatan dan pengolahan jamu dapat menyebabkan terkontaminasi mikroba. Penyediaanjamu harus memenuhi syarat Angka Lempeng Total (ALT). Penelitian ini bertujuan untuk mengetahui jumlah cemaranmikroba dalam jamu beras kencur sedian cair yang di produksi oleh penjual jamu gendong keliling. Penelitianmenggunakan metode deskriptif dengan menggunakan sampel jamu gendong beras kencur (A, B, dan C). Pengujianmikroba melalui tahap homogenisasi, dilutasi, pencampurandengan medium, inkubasi dan interpretasi hasil.Homogenisasi sampel diawali dengan sebanyak 25 ml sampelditambahkan 225 ml Buffered Peptoned Water 0.1% dan dikocok dengan stomacher selama 2 menit. Dilutasi suspensidilakukan agar memeroleh koloni yang tumbuh secaraterpisah sehingga mudah dihitung. Pencampuran dengan medium dilakukan dengan metode inokulasi pour plate. Medium padat yang digunakan untuk ALT adalah Nutrient agar. Berdasarkan hasil penelitian didapat hasil ALT yaitu, sampel A 2,2 x 104 koloni/ml, sampel B 2,6 x 104 koloni/ml, dan sampel C 8,0 x 107 koloni/ml. Hasilnya tidak sesuaidengan persyaratan yang tertera pada Peraturan Kepala Badan Pengawasan Obat dan Makanan Republik Indonesia Nomor12 Tahun 2014 tentang Persyaratan Mutu Obat Tradisional. |
| first_indexed | 2024-04-12T04:05:10Z |
| format | Article |
| id | doaj.art-812db59bd4244ee98d9f1f62f83ad5e5 |
| institution | Directory Open Access Journal |
| issn | 2528-3561 2541-1934 |
| language | English |
| last_indexed | 2024-04-12T04:05:10Z |
| publishDate | 2022-10-01 |
| publisher | University of Serambi Mekkah |
| record_format | Article |
| series | Jurnal Serambi Engineering |
| spelling | doaj.art-812db59bd4244ee98d9f1f62f83ad5e52022-12-22T03:48:37ZengUniversity of Serambi MekkahJurnal Serambi Engineering2528-35612541-19342022-10-017410.32672/jse.v7i4.49213756Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng TotalMubarokah Nuriaini DewiWigayanti WigayantiPutri FatmawatiRinette ViscaJunie SuriawatiSiti Rahayu RahmawatiAbstract Traditional medicine such as saffron-colored rice is still in great demand in Indonesia. If the production process is not carried out in accordance with the method of making and processing herbal medicine, it can cause microbial contamination. The preparation of herbal medicine must meet the requirements for the Total Plate Number (ALT). The aimof this study was to determine the amount of microbial contamination in the liquid herbal rice kencur which is produced by the traveling herbal medicine seller. The study used an experimental method using samples of saffron-colored rice (A, B, and C). Microbial testing went through the stages of homogenization, dilution, mixing with the mediumsnd incubation. Homogenization was initiated by adding 25 ml sample with 225 ml 0.1% Buffered Peptoned Water with a stomacher for 2 minutes. Suspension dilution was carried out in order to obtain colonies that grew separately so that they were easy to count. Mixing with the medium is done by pour plate inoculation method. The solid medium used for ALT is Nutrient agar. Based on the results of the study, the ALT results were obtained, sample A 2.2 x 104 colonies/ml, sample B 2.6 x 104 colonies/ml, and sample C 8.0 x 107 colonies/ml. The results are not in accordance with the requirements stated in the Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number 12 of 2014 about Quality Requirements for Traditional Medicines. Abstrak Obat tradisional seperti jamu beras kencur masih banyakdiminati di Indonesia. Apabila proses produksinya dilakukantidak sesuai dengan cara pembuatan dan pengolahan jamu dapat menyebabkan terkontaminasi mikroba. Penyediaanjamu harus memenuhi syarat Angka Lempeng Total (ALT). Penelitian ini bertujuan untuk mengetahui jumlah cemaranmikroba dalam jamu beras kencur sedian cair yang di produksi oleh penjual jamu gendong keliling. Penelitianmenggunakan metode deskriptif dengan menggunakan sampel jamu gendong beras kencur (A, B, dan C). Pengujianmikroba melalui tahap homogenisasi, dilutasi, pencampurandengan medium, inkubasi dan interpretasi hasil.Homogenisasi sampel diawali dengan sebanyak 25 ml sampelditambahkan 225 ml Buffered Peptoned Water 0.1% dan dikocok dengan stomacher selama 2 menit. Dilutasi suspensidilakukan agar memeroleh koloni yang tumbuh secaraterpisah sehingga mudah dihitung. Pencampuran dengan medium dilakukan dengan metode inokulasi pour plate. Medium padat yang digunakan untuk ALT adalah Nutrient agar. Berdasarkan hasil penelitian didapat hasil ALT yaitu, sampel A 2,2 x 104 koloni/ml, sampel B 2,6 x 104 koloni/ml, dan sampel C 8,0 x 107 koloni/ml. Hasilnya tidak sesuaidengan persyaratan yang tertera pada Peraturan Kepala Badan Pengawasan Obat dan Makanan Republik Indonesia Nomor12 Tahun 2014 tentang Persyaratan Mutu Obat Tradisional.https://ojs.serambimekkah.ac.id/jse/article/view/4921agar blanks, saffron-colored rice, herbal, total plate number |
| spellingShingle | Mubarokah Nuriaini Dewi Wigayanti Wigayanti Putri Fatmawati Rinette Visca Junie Suriawati Siti Rahayu Rahmawati Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total Jurnal Serambi Engineering agar blanks, saffron-colored rice, herbal, total plate number |
| title | Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total |
| title_full | Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total |
| title_fullStr | Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total |
| title_full_unstemmed | Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total |
| title_short | Analisa Cemaran Bakteri Jamu Beras Kencur Sediaan Cair dengan Metode Angka Lempeng Total |
| title_sort | analisa cemaran bakteri jamu beras kencur sediaan cair dengan metode angka lempeng total |
| topic | agar blanks, saffron-colored rice, herbal, total plate number |
| url | https://ojs.serambimekkah.ac.id/jse/article/view/4921 |
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