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Articles by A. Yuniza
Total Records ( 2 ) for A. Yuniza
  Husmaini , M.H. Abbas , E. Purwati , A. Yuniza and A.R. Alimon
  The main objective of this research is to investigate the potential of LABs isolated from processing byproduct of the VCO in in vitro conditions for use as probiotics in poultry. Forty eight LABs were isolated and four of them have been selected for further study i.e. Lh1, Lh2, Lh3 and Lh4. A series of tests carried out by studying the ability of bacteria to survive at 37 and 42oC, tolerance of LAB at pH 2, 0, 5, 7 and 7, 0 and tolerance to gastric juice as well as sensitivity to several antibiotics commonly was given to poultry. The survival of LABs was evaluated after 15, 30, 60, 90 and 120 and 300 min of incubation. The sensitivity test to antibiotics was performed by Muller Hinton′s agar. All the bacteria showed tolerance and ability to grow at pH 5 and 7, but only Lh4 enabled to tolerate at pH 2. All of LAB can grow at gastric juice stimulated. Lh4 was not sensitive to all antibiotics (clear zones: 0.33 mm) but the other LABs were sensitive (clear zones: 5-12 mm). The conclusion of this research is the ability of LABs to grow in in vitro conditions varies. The Lh4 has demonstrated its ability to grow and the best survival with the OD (λ = 580) is 1.99 after 300 min of incubation at pH 2 and has shown the most resistant to all antibiotics tested with a wide clear zone 0.33 mm, hence potentially be used for probiotic in poultry.
  A. Yuniza and Yuherman
  This research was conducted to determine the best extraction method to produce cinnamon leaf (Cinnamomum burmanii) and noni fruit and leaf (Morinda citrifolia L) mixture extract as source of phytochemical compound to replace the role of antibiotic in broiler production. The mixture extract was named as ‘Cinnamononi extract’. There were four different extraction methods in these experiments, i.e. type A: maceration extraction method with aquadest solvent, type B: maceration extraction method with methanol solvent, type C: modified of reflux extraction and type D: combination of reflux and maceration extract. Two experiments were conducted to evaluate phytochemical compound of four types of cinnamononi extract and to examine antibacterial activity in these extracts. The antibacterial activity of these extracts on Escherichia coli and Salmonella typhimurium were determined using agar ditch diffusion method. The experiment 2 was designed as completely randomized design (CRD) with 5 times replications. There were 9 treatments in this experiment, i.e.: T = antibiotic tetracycline 0.02 g/ml, A1 = cinnamononi extract type A with dilution concentration 1 g/ml, A2 = type A, concentration 0.1 g/ml, B1 = type B, concentration 1 g/ml, B2 = type B, concentration 0.1 g/ml, C1 = type C, concentration 1 g/ml, C2 = type C, concentration 0.1 g/ml, D1 = type D, concentration 1 g/ml, D2 = type D, concentration 0.1 g/ml. Variable in this experiment was inhibition diameter of zone (clear zone) produced after incubation. The result of experiment 1 showed that strong compound containing cinnamononi extract type A, C and D were phenolic (+++), whereas type B was triterpenoid (+++) and negative flavonoid (-). The result of experiment 2 showed that treatments have highly significant effect (p<0.01) to zone of inhibition of E. coli and Salmonella sp. Antibacterial activity of all cinnamononi extract with concentration 0.1 g/ml could replace the role of tetracycline to inhibit Salmonella sp, but to inhibit Escherichia coli higher concentration was needed, i.e., 1 g/ml. In conclusion, type A and C of cinnamononi extract had the best activity to inhibit Escherichia coli bacterial, but only type C of cinnamononi extract which have the best activity to inhibit Salmonella sp.
 
 
 
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