The Effect of Giving Halal Curd to Pregnant Woman for 10 Days
Keywords:
Curd, Erythrocyte Sedimentation Rate, Probiotics.
Abstract
The use of antibiotic drugs that are not in accordance with the rules and dosage will be able to cause resistance to the user. Therefore, the use of antibiotic drugs should be in accordance with the type of germs from the blood culture. Antibiotics need to be given carefully especially in pregnant women, children and elderly and people with chronic diseases with low immune system. In addition antibiotic can cause resistance and also damage organs such as liver and kidneys when is used for long periods and high doses. Many pharmacologists seek treatment solutions for antibiotic replacement and they find it as an option by increasing the immune system and providing foods that contain bacteriocin. Curd also has a bacterial anti-listeriosin that can kill some types of bacteria such as Listeria monocytogenes. We conducted a study of 24 pregnant women who went to midwifery clinic and obstetric diseases General Hospital Royal Prima Medan from January 2017 to March 2017. This study method was using a cross-sectional analytical observation approach which the samples were taken from 20 pregnant women that were given 200 cc of curd and 4 pregnant women randomly. The result showed a significant difference of Erythrocyte Sedimentation Rate (ESR) after the administration of curd.References
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[2] Syukur, S dan Purwati, E. 2013. Bioteknologi Probiotik Untuk Kesehatan Masyarakat. Penerbit Andi, Yogyakarta.
[3] Ngatirah, A., E.S. Harmayanti, dan T. Utami. “Seleksi Bakteri Asam Laktat Aebagai Agensia Probiotik yang Berpotensi Menurunkan Kolesterol”. Prosiding Seminar Nasional Industri Pangan. PATPI (II), 2000. pp. 63−70.
[4] Pato, U. “Potensi Bakteri Asam Laktat yang Diisolasi dari Dadih untuk Menurunkan Risiko Penyakit Kanker”. Jurnal Natur Indonesia, vol.5, pp. 162−166, 2003.
[5] Hosono, A., R. Wardoyo, and H. Otani. Microbial Flora In Dadih, A Traditional Fermented Milk In Indonesia. Lebensm- Wiss. Technol, vol. 22, pp. 20−24, 1989.
[6] Surono, I.S. and D. Nurani. “Exploration of Indigenous Dadih Lactic Bacteria for Probiotic and Starter Cultures. Research Report”. Domestic Research Collaboration Grant-URGE-IBRD World Bank Project, 2000−2001.
[7] Miskiyah dan Broto, W. “Pengaruh Kemasan Terhadap Kualitas Dadih Susu Sapi”. Buletin Peternakan, vol. 2, pp. 96-10, 2011.
[8] Sunarlim, R., Triyantini, Abubakar, M. Poeloengan, dan H. Setiyanto. “Peningkatan Teknologi Pembuatan Inokulum Mikroba Pengolahan Dadih untuk Menunjang Agro Industri Pedesaan”. Laporan Penelitian Balai Penelitian Ternak, Ciawi, Bogor, 1999.
[9] Usmiati, S. dan H. Setiyanto. “Karakteristik Dadih Menggunakan Starter Lactobacillus casei Selama Penyimpanan”. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner, 3−4 Agustus 2010. Pusat Penelitian dan Pengem- bangan Peternakan, Bogor, pp. 406−414, 2010.
[10] Setiyanto, H., W. Broto, Abubakar, S. Usmiati, Miskiyah, S. Yuliani, dan A. Edial. “Inovasi Teknologi Pembuatan Starter Kering (109 cfu/gram/6 bulan) dalam Mendukung Model Produksi Susu Fermentasi Skala 10 liter/hari”. Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Bogor, 2010.
[11] Sirait, C.H. dan H. Setiyanto. 1995. “Evaluasi Mutu Dadih di Daerah Produsen”. Prosiding Seminar Nasional Sains dan Teknologi Peternakan, Ciawi, Bogor, pp. 284−280, 25−26 Oktober 1995.
[12] Syukur S, Fachrial E, Jamsari. Res.J.Pharm.,Biol.Chem.Sci, vol. 6, pp. 1096-1104, 2014.
[13] Ambri, K, Kusnadi,J., dan Putri,W.D.R. “Studi Pertumbuhan BAL (BAL) Dari Dadih Dalam Es Krim Sebagai Pangan Probiotik”. Jurnal Teknologi Pertanian. vol.10, pp. 1-9, 2009.
[14] Bajard S, Rosso L, Fardel G, Flandrois JP. “The particular behaviour of Listeriamonocytogenes under sub-optimal conditions”. International Journal of Food Microbiology. vol.2, pp. 201-211, 1999.
[15] Farber JM, PI Peterkin. “Listeria monocytogenes, a food-borne pathogen”. Microbiol Rev. vol.55, pp.476-511, 1991.
[16] AMAGLIANI, G., G. BRANDI, E. OMICCIOLI, A. CASIERE, I.J. BRUCE and M. MAGNANI. “Direct Detection of Listeria monocytogenes from Milk by Magnetic Based DNA Isolation and PCR”. Food Microbiol. vol. 21, pp. 597 – 603, 2004
[17] Esteban, J.I., B. Oporto, G. Aduriz, R.A. Juste and A. Hurtado. “Faecal Shedding and Strain Diversity of Listeria monocytogenes in Healthy Ruminants and Swine in Northern Spain”. BMC Vet. Res. vol. 5, pp. 2 – 10, 2009.
[18] LIU, D. “Preparation of Listeria monocytogenes Specimens for Molecular Detection and Identification”. Int. J. Food Microbiol. vol. 122, pp. 229 – 242, 2008.
[19] LONG, F., X. ZHU, Z. ZHANG and X. SHI. “Development of Quantitative Polymerase Chain Reaction Method Using a Live Bacterium as Internal Control for The Detection of Listeria monocytogenes”. Diag. Microbiol. Inf. Dis. vol. 62, pp. 374 – 380, 2008.
[20] NADAL, A., A. COLL, N. COOK and M. PLA. “A Molecular Beacon-based Realtime NASBA Assay for Detection of Listeria monocytogenes in Food Products: Role of Target mRNA Secondary Structure on NASBA Design”. J. Microbiol. Methods, vol. 68, pp. 623 – 632, 2007.
[21] VANEGAS, M.C., E. VASQUEZ, A.J. MARTINEZ and A.M. RUEDA. “Detection of Listeria monocytogenes in Raw Whole Milk for Human Consumption in Colombia by Real-time PCR”. Food Control, vol. 20, pp. 430 – 432, 2009.
[22] Yang, E. Fan,L. Jiang, Y. Doucette, C and Fillmore, S. “Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Cheeses and Yoghurts”. AMB Express, vol. 2, pp. 48, 2012.
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2017-07-11
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