The utility of banana peel extract agar in the presumptive identification of Cryptococcus neoformans

2020 ◽  
Vol 177 ◽  
pp. 106046
Author(s):  
Munesh K. Gupta ◽  
Payel Mallick ◽  
Nidhi Pandey ◽  
Vijay Shankar ◽  
Jaya Chakravarty ◽  
...  
Keyword(s):  
Cryptococcus Neoformans ◽  
Banana Peel ◽  
Extract Agar ◽  
Presumptive Identification ◽  
Peel Extract

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

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

scholarly journals PERBANDINGAN KEMAMPUAN EKSTRAK KULIT PISANG AGUNG SEMERU DAN PISANG MAS KIRANA VARIETAS LUMAJANG DALAM MENGHAMBAT PERTUMBUHAN Candida albicans

2017 ◽  
Vol 4 (2) ◽  
pp. 31
Author(s):  
Dwi Nur Rikhmasari
Keyword(s):  
Candida Albicans ◽  
Antifungal Activity ◽  
Pathogenic Fungi ◽  
Optimal Concentration ◽  
Banana Peel ◽  
Anova Test ◽  
Random Design ◽  
The Difference ◽  
Peel Extract ◽  
Better Than

<p align="center"> </p><p><em>A</em><em>gung Semeru </em><em>banana </em><em>and </em><em>M</em><em>as Kirana, is one of the typical banana varieties found in Lumajang Regency. Where on the </em><em>banana peel extraction</em><em> contain various antifungi compounds. The purpose of this research is to know the difference of banana extract of Agung Semeru and banana Mas Kirana varieties of lumajang, in inhibiting the growth of pathogenic fungi Candida albicans, and to know the optimal concentration which can inhibit the growth of Candida albicans. The method used was Completely Random Design (RAL) with four of factors, that is: 0, 25, 50, 75 and 100 %. The results were analyzed with Anova test and Duncan test multiple ranger test at the level of 5%. Each treatment was repeated three times. </em><em>The results show that there is an effect of giving extract of Semeru banana peel (sig = 0,00) and banana Mas Kirana (sig = 0,00) to Candida albicans growth at various concentration (0%, 25%, 50%, 75% and 100%). For extract of Semeru banana peel at concentration 75% (</em><em>3,19  ± 0,84</em><em> mm) showed better result from other concentration, while for banana Mas Kirana Lumajang peel extract, at concentration 50% (</em><em>2,44 ± 0,0 mm</em><em>) showed better result than treatment other. Ability of antifungal activity of Agung Semeru banana peel extract better than banana Mas Kirana.</em></p><p><em> </em></p>

Banana peel extract mediated novel route for the synthesis of palladium nanoparticles

2010 ◽  
Vol 64 (18) ◽  
pp. 1951-1953 ◽  
Author(s):  
Ashok Bankar ◽  
Bhagyashree Joshi ◽  
Ameeta Ravi Kumar ◽  
Smita Zinjarde
Keyword(s):  
Palladium Nanoparticles ◽  
Banana Peel ◽  
Peel Extract

A rapid urease test for presumptive identification of Cryptococcus neoformans

1996 ◽  
Vol 136 (1) ◽  
pp. 21-23 ◽  
Author(s):  
Cristina Elena Canteros ◽  
Laura Rodero ◽  
Maria Cristina Rivas ◽  
Graciela Davel
Keyword(s):  
Cryptococcus Neoformans ◽  
Rapid Urease Test ◽  
Urease Test ◽  
Presumptive Identification

scholarly journals Ecofriendly Synthesis of nano Zero Valent Iron from Banana Peel Extract

2017 ◽  
Vol 795 ◽  
pp. 012063 ◽  
Author(s):  
Sunardi ◽  
Ashadi ◽  
Sentot Budi Rahardjo ◽  
Inayati
Keyword(s):  
Zero Valent Iron ◽  
Banana Peel ◽  
Nano Zero Valent Iron ◽  
Peel Extract

scholarly journals Formulation of Cake with Banana Peel Extracts to Enhance Colour and Bioactive Properties

2021 ◽  
pp. 310-316
Author(s):  
Premagowri Balakrishnan
Keyword(s):  
Shelf Life ◽  
Process Development ◽  
Antioxidant Properties ◽  
Nutrient Content ◽  
Banana Peel ◽  
Natural Food ◽  
Food Ingredient ◽  
Bioactive Properties ◽  
Total Antioxidant ◽  
Peel Extract

Aim: To analyse the phytochemical and nutrient content of banana peel extract and incorporate in cake to enhance the bioactive properties. Study Design: An experimental design is used as it is used mostly in formulating product, process development, sensory testing, and analysis. Place and Duration of the Study: Department of Clinical Nutrition and Dietetics, PSG College of Arts & Science and Alpha labs technologies, Coimbatore between June 2019 and November 2020. Methodology: Cake was chosen as a product to develop with incorporation of banana peel extract.Nutrient analysis and sensory evaluation was done for the control and sample product. Banana peel extract was obtained by filtration using muslin cloth and processed. Various phytochemical tests were performed and found that alkaloids, terpenoids, saponins, proteins and steroids were present in the peel extract. Results: Phytochemicals like alkaloids, terpenoids, saponins, proteins and steroids were identified in both small and big banana Small banana peels contain more amount of calcium, potassium, and sodium compared to big banana. DPPH values obtained as 0.22. Total antioxidant properties of banana peel were calculated and the value obtained as 0.215. The carbohydrate and fibre content of the cake incorporated with banana peel extract was higher than control product further shelf life is also enhanced. Conclusion: Banana peel extract is a good source of natural food colour as black with positive effect on nutrients. As functional food ingredient,banana peel extract promote human health and also extend the shelf life of the products as it is an antioxidant and antimicrobial natural sources.

scholarly journals Banana Peel Extract as Adjuvant Therapy for Periodontitis: Histometrical and Morphometrical Analysis in Rattus norvegicus

2018 ◽  
Vol 6 (2) ◽  
Author(s):  
Suryono, Vincensia Maria Karina ◽  
Osa Amila Hafiyyah ◽  
Delia Nigrahaning Rasti ◽  
Citra Ayu Widowati ◽  
Ainul Khusna
Keyword(s):  
Adjuvant Therapy ◽  
Rattus Norvegicus ◽  
Banana Peel ◽  
Morphometrical Analysis ◽  
Peel Extract
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