Goat milk kefir is a fermented milk product with kefir grain, as a probiotic agent and contains bioactive compounds. Kefir grains consist of bacteria and yeast. One of these yeasts are Saccharomyces cerevisiae, its role in the kefir system can be enhanced by restructure of kefir grain with increased Saccharomyces cerevisiae population. The objectives of this research were to analysis effect of the Saccharomyces cerevisiae concentration levels on kefir, as antibacterial against Escherichia coli, Salmonella typhi. Klebsiella pneumoniae, antioxidant activity, β-galactosidase synthesis. The research method was true experiment by Completely Randomized Design consist of 5 kind Saccharomyces cerevisiae concentration levels (S0: control; S1: 0.10%; S2: 0,25%; S3: 0.5% and S4: 1.0% v/w) of kefir grain. The results showed that kefir inhibited Escherichia coli, Salmonella typhi and Klebsiella pneumoniae, able to produce β-galactosidase and antioxidant activity. Kefir is relevant as food functional development.

Meatballs are snacks that are sold by street vendors in the school area and some public places in Yogyakarta city. Based on the materials used and the traditional producing process, it is possible that the hearty snacks can be contaminated by enterotoxin-producing Staphylococcus bacteria. This study aims to detect the presence of enterotoxin-producing Staphylococcus on skewers meatballs. Skewed meatball samples were taken from ten different locations in Yogyakarta city. The samples were grown on the Staphylococcus sp test standard medium, Baird Parker Agar (BPA). The colony candidates were then selected into Mannitol Salt Agar (MSA), carbohydrate fermentation medium, gram staining and then confirmed using the API Staph. Molecular characterization by detecting nuc genes and sea genes as encode enterotoxin A producers. The result of this research showed that the total bacteria ranged from 1.7x104 - 2.0x109 CFU/g. Identification results using API Staph were found as S. aureus, S. cohni, S. xylosus, S. lentus, S. warneri, and S. sciuri while nuc and sea genes were only found in S. aureus.

One of the disease attack of freshwater fish is micrococcus which caused by Micrococcus luteus bacterial. Antibiotic was caused of residual, polluted and expensive. Therefore, it was looked for alternative using natural and safety materials. The study used the fruit extract of adas as antibacterial to Micrococcus luteus. This experiment purpose to investigate of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of fruit extract of adas to Micrococcus luteus. The study was done on 15 June-05 July 2009 on Development Center of Quarantine Fish Juanda; Institute Tropical Disease, Airlangga University Surabaya; and Department of Faculty Pharmacology of Medicine, Airlangga University Surabaya. The experiment was used experimental method which completely randomized design with twelve treatments and three replicates. The parameters observed were Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). The data analyzed used F test and was continued with Duncan's Multiple Range Test. The result indicated that fruit extract of adas had antibactericidal to Micrococcus luteus. According to  inhibitory test growth of bacterial had inhibitory capacity (MIC) at concentration 1,56% (0,018 g/ml). Therefore, the bactericidal capacity (MBC) was at concentration 3,13% (0,036 g/ml).

Sampo merupakan salah satu sediaan kosmetik yang digunakan untuk keramas sehingga membuat rambut menjadi bersih dan mudah untuk diatur. Sediaan sampo terdiri dari berbagai komponen, dengan surfaktan merupakan kunci dari pembersihan rambut karena memiliki struktur molekul yang terdiri dari bagian hidrofilik dan lipofilik dengan kemampuan menurunkan tegangan permukaan antara air dan kotoran sehingga tersuspensi dalam fase air. Penelitian ini dilakukan untuk melihat pengaruh variasi sodium lauril sulfat (SLS) terhadap karakteristik sifat fisik sampo cair (organoleptik, pH, viskositas, dan bobot jenis). Sampo dibuat dengan metode emulsifikasi menggunakan minyak serai wangi (Cymbopogon nardus (L.) Rendle) dan ekstrak lidah buaya (Aloe vera) sebagai zat aktif. Pada awal formulasi, HPMC dikembangkan terlebih dahulu kemudian dicampurkan dengan fase air lain (berupa SLS, aloe vera, cocomide DEA, propil paraben, metil paraben, mentol, akuades). Fase air dan fase minyak (minyak serai wangi) dipanaskan pada suhu masing-masing 60-70˚C kemudian dicampurkan dicampurkan dengan magnetic stirrer pada kecepatan 800 rpm selama 15 menit. Hasil penelitian menunjukkan SLS berpengaruh signifikan (p<0,05) terhadap peningkatan pH, viskositas, dan bobot jenis dari sampo. Korelasi Pearson pada konsentrasi SLS terhadap pH yaitu R=0,926; terhadap viskositas yaitu R=0,973; sedangkan terhadap bobot jenis yaitu R=0,918. Kesimpulan dari penelitian ini adalah SLS berpengaruh besar pada peningkatan pH, viskositas, dan bobot jenis sediaan sampo berbasis minyak serai wangi dan ekstrak lidah buaya.