1Nutrition, Public Health Science Department, Sports Science Faculty, Universitas Negeri Semarang, Indonesia
2Public Health Science Department, Sports Science Faculty, Universitas Negeri Semarang, Indonesia
BibTex Citation Data :
@article{JGI32258, author = {Natalia Putriningtyas and Mardiana Mardiana and Widya Cahyati}, title = {Antibacterial potential of red dragon fruit peel yogurt (hylocereus spp.) against bacillus subtilis bacteria in hypercholesterolemic wistar rats}, journal = {Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition)}, volume = {9}, number = {2}, year = {2021}, keywords = {Antibacterial; Bacillus subtilis; Caecum; Red dragon fruit peel; Yogurt.}, abstract = { Background : Fruit peel is a part of red dragon fruit that weighed 30-35% of the fruit weight and has not been used optimally. Red dragon fruit peel contains fiber, vitamin, flavonoid, tannin, alkaloids and has the potential as an antibacterial. Red dragon fruit peel can be processed into yogurt. Objectives : This research examined the antibacterial potential of red dragon fruit peel yogurt against Bacillus subtilis in hypercholesterolemic Wistar rats. Materials and Methods : Materials tested in this study were negative control, positive control, and caecum of hypercholesterolemic Wistar. This study used chloramphenicol as the positive control (K+) and DMSO 10% as the negative control (K-). The K1; K2; K3 were orally administered with 1.8 mL; 2.7 mL; 3.6 mL of red dragon fruit peel yogurt, respectively. Red dragon fruit peel yogurt was administered daily for 28 days. Caecum was collected and tested for antibacterial activity using disk diffusion (Kirby Bauer). The Bacillus subtilis was obtained from the Microbiology Laboratory of Center for Food and Nutrition Studies Universitas Gadjah Mada. Results : The average inhibition zone in K-; K+; K1; K2; K3 were 0.00±0.00 mm; 11.5±1.41 mm; 11.5±0.96 mm; 10.13±0.66 mm; 10.38±1.12 mm, respectively. The experimental animal groups, which received 2.7 mL and 1.8 mL of red dragon fruit peel yogurts, showed a significant difference compared to the positive control group (p= 0.026 and p=0.021, respectively). When the dose was increased to 3.6 mL, it showed no statistical difference in results (p=1.000). Conclusions : Red dragon fruit peel yogurt has an antibacterial potential against Bacillus subtilis. }, issn = {2338-3119}, pages = {159--165} doi = {10.14710/jgi.9.2.159-165}, url = {https://ejournal.undip.ac.id/index.php/jgi/article/view/32258} }
Refworks Citation Data :
Background: Fruit peel is a part of red dragon fruit that weighed 30-35% of the fruit weight and has not been used optimally. Red dragon fruit peel contains fiber, vitamin, flavonoid, tannin, alkaloids and has the potential as an antibacterial. Red dragon fruit peel can be processed into yogurt.
Objectives: This research examined the antibacterial potential of red dragon fruit peel yogurt against Bacillus subtilis in hypercholesterolemic Wistar rats.
Materials and Methods: Materials tested in this study were negative control, positive control, and caecum of hypercholesterolemic Wistar. This study used chloramphenicol as the positive control (K+) and DMSO 10% as the negative control (K-). The K1; K2; K3 were orally administered with 1.8 mL; 2.7 mL; 3.6 mL of red dragon fruit peel yogurt, respectively. Red dragon fruit peel yogurt was administered daily for 28 days. Caecum was collected and tested for antibacterial activity using disk diffusion (Kirby Bauer). The Bacillus subtilis was obtained from the Microbiology Laboratory of Center for Food and Nutrition Studies Universitas Gadjah Mada.
Results: The average inhibition zone in K-; K+; K1; K2; K3 were 0.00±0.00 mm; 11.5±1.41 mm; 11.5±0.96 mm; 10.13±0.66 mm; 10.38±1.12 mm, respectively. The experimental animal groups, which received 2.7 mL and 1.8 mL of red dragon fruit peel yogurts, showed a significant difference compared to the positive control group (p= 0.026 and p=0.021, respectively). When the dose was increased to 3.6 mL, it showed no statistical difference in results (p=1.000).
Conclusions: Red dragon fruit peel yogurt has an antibacterial potential against Bacillus subtilis.
Note: This article has supplementary file(s).
Article Metrics:
Last update:
Last update: 2024-11-20 13:40:57
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) is published under licensed of a CC BY-SA Creative Commons Attribution-ShareAlike 4.0 International LicenseThe Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) and Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro as publisher of the journal.
Copyright encompasses exclusive rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms and any other similar reproductions, as well as translations. The reproduction of any part of this journal, its storage in databases and its transmission by any form or media, such as electronic, electrostatic and mechanical copies, photocopies, recordings, magnetic media, etc., will be allowed only with a written permission from Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition).
Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition), Faculty of Medicine, Universitas Diponegoro, the Editors and the Advisory Editorial Board make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in the Indonesian Journal of Nutrition are sole and exclusive responsibility of their respective authors and advertisers.
View JGI Stats
