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Ditemukan 3 dokumen yang sesuai dengan query
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Jonny K Fajar
Sodium benzoate is association with salmonella typhi resistant to chloramphenicol
" Objective: There are many factors that govern growth and resistant of Salmonella typhi. A study had reported that the use of sodium benzoate caused antibiotic resistant. However, no study has directly evaluated the effect of sodium benzoate exposure on S. typhi sensitivity to chloramphenicol. The aim of this study was to evaluate the resistance or sensitivity of S. typhi to chloramphenicol after sodium benzoate exposure. Methods: The study was conducted in seven groups: three treatment ... "
[Faculty of Medicine. Universitas Syiah Kuala;Universitas Syiah Kuala. Faculty of Medicine;Universitas Syiah Kuala. Faculty of Medicine;Universitas Syiah Kuala. Faculty of Medicine;Universitas Syiah Kuala. Faculty of Medicine, Universitas Syiah Kuala. Faculty of Medicine], 2016
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Artikel Jurnal  Universitas Indonesia Library
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Sodium benzoate is associated with salmonella typhi resistant to chloramphenicol / Jonny K Fajar, Retno A Puspitasari, Ariani R Dewi, Arif Yahya, Jay R Anand5
" Objective: There are many factors that govern growth and resistant of Salmonella typhi. A study had reported that the use of sodium benzoate caused antibiotic resistant. However, no study has directly evaluated the effect of sodium benzoate exposure on S. typhi sensitivity to chloramphenicol. The aim of this study was to evaluate the resistance or sensitivity of S. typhi to chloramphenicol after sodium benzoate exposure. Methods: The study was conducted in seven groups: three treatment groups (sodium benzoate insensitive ... "
Universitas Syiah Kuala. Faculty of Medicine ; Universitas Islam Malang. School of Medicine ; National Institute of Pharmaceutical Education and Research. Departmen of Pharmacology, 2016
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Artikel Jurnal  Universitas Indonesia Library
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Merry
Optimasi Ph, komposisi serta laju alir fasa gerak pada penentuan kadar natrium benzoat dan kalium sorbat dalam bahan makanan dengan teknik HPLC
" Natrium benzoat dan kalium sorbat merupakan bahan tambahan pangan yang secara luas digunakan pada bahan makanan ataupun minuman guna mencegah atau menghambat kerusakan bahan pangan yang dapat disebabkan oleh jamur, bakteri ataupun mikroba pembusuk. Penentuan kadar natrium benzoat dan kalium sorbat dalam bahan makanan seperti kecap dan saus tomat dilakukan dengan teknik HPLC fasa terbalik dengan kolom C18 dan menggunakan fasa gerak berupa campuran metanol dan buffer fosfat. Kondisi optimum pemisahan kedua bahan pengawet diperoleh ... "
Depok: Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2012
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UI - Skripsi Open  Universitas Indonesia Library