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Helicobacter pylori (H.pylori) is a gram-negative microaerophilic bacterium that is

Background: Candida albicans is a microorganism that can cause soft tissue infections in the oral cavity, one of them is oral thrush or candidiasis. To overcome the case, various types of antifungal drugs have been used, but in its development not all therapy gives a positive effect for the body. The use of natural ingredients as an alternative treatment of antifungal is by using the leaves of forest kedondong (Spondias pinnata). Forest kedondong leaves have secondary metabolite compounds namely flavonoids, polyphenols, saponins, and steroids that are suspected to inhibit the growth of C. Albicans. The general objective of this study was to investigate the results of inhibitory test of forest kedondong leaves extract on C. albicans through in vitro. Method: The research type was experimental with Post Test Only Control Group Design using Disk diffusion method (Kirby-bauer) with 25 samples. Each treatment group were given forest kedondong leaves extract with concentration 20%, 60%, and 100%. Then the control group was given ketoconazole as a positive control, and 80% ethanol as a negative control. Result: The result of this research was that inhibitory zone formed at 20% concentration is 18.4 mm, 60% concentration is 25.6 mm and 100% is 28.8 mm. Conclusion: the conclusion of this research shows that the forest kedondong leaves extract can inhibit the growth of C. albicans through in vitro, with the analysis test (comparative test), there is significant difference (p <0.05) between the forest kedondong leaves extract at concentration 20%, 60%, and 100% in inhibiting the growth of C. albicans fungi through in vitro. Latar Belakang: Candida albicans merupakan mikroorganisme yang dapat menyebabkan infeksi jaringan lunak pada rongga mulut, salah satunya yaitu oral thrush atau kandidiasis. Untuk mengatasi hal tersebut telah digunakan berbagai jenis obat antijamur, namun dalam perkembangannya tidak semua terapi memberi efek positif bagi tubuh. Penggunaan bahan alam sebagai alternatif pengobatan antijamur yaitu dengan menggunakan daun tanaman kedondong hutan (Spondias pinnata). Daun tanaman kedondong hutan memiliki senyawa metabolit sekunder yaitu flavonoid, polifenol, saponin, dan steroid yang diduga dapat menghambat pertumbuhan C. albicans. Tujuan penelitian ini adalah untuk mengetahui hasil uji daya hambat ekstrak daun kedondong hutan terhadap C. albicans secara in vitro. Metode Penelitian: Jenis penelitian yaitu eksperimental dengan Post Test Only Control Group Design menggunakan metode Disk difusi (Kirby-bauer) dengan jumlah sampel sebanyak 25. Kelompok perlakuan masing – masing diberikan ekstrak daun kedondong hutan dengan konsentrasi 20%, 60%, dan 100%. Kemudian kelompok kontrol diberikan ketokonazol sebagai kontrol positif, dan etanol 80% sebagai kontrol negatif. Hasil penelitian: dari hasil penelitian terbentuk zona hambat pada konsentrasi 20% sebesar 18.4 mm, konsentrasi 60% sebesar 25.6 mm dan 100% sebesar 28.8 mm. Simpulan: penelitian ini menunjukan ekstrak daun kedondong hutan dapat menghambat pertumbuhan C. albicans secara in vitro, dengan hasil uji analisis (uji perbedaan) dinyatakan terdapat perbedaan bermakna (p < 0.05) antara ekstrak daun kedondong hutan pada konsentrasi 20%, 60%, dan 100% dalam menghambat pertumbuhan jamur C. albicans secara in vitro.

Background and purpose: The number of foreign travellers visiting Bali continues to increase and diarrhea often occur among them. The purpose of this study is to determine the risk factors for the incidence of diarrhea in foreign travellers.Methods: A case control study was conducted in foreign travellers visiting the international clinic at the Port Health Office at Ngurah Rai International Airport in Denpasar during the period from May to October 2018. Cases were foreign travellers visiting the clinic with diarrhea symptoms. Controls were non-diarrhea foreign travellers visiting the clinic for other purposes. The number of cases and controls was 87 people each and were matched by gender and citizenship. Data collected were age, travel plans, type of food and beverage consumption, hand washing habits and type of food providers (roadside food sellers, restaurants, hotel restaurants and food stalls). Multivariat analysis was performed using logistic regression to determine the adjusted odds ratio (AOR) of each risk factor.Results: Characteristics of cases and controls do not differ in terms of gender and citizenship. Multivariat analysis shows that significant risk factors associated with diarrhea in foreign travellers are a history of consuming street food with AOR=3.94 (95%CI: 1.19-12.97) and a history of traditional barbequed pork consumption (called babi guling) with AOR=6.24 (95%CI: 2.09-18.64). Other risk factors, namely consumptions of Indonesian food, traditional mixed chopped meat and vegetables (called lawar), mixed rice and drinks with ice cubes, are not found to be associated with the incidence of diarrhea in foreign travellers.Conclusion: Consumptions of street food and traditional barbequed pork were found to be associated with the incidence of diarrhea in foreign travellers during a visit to Bali. Street food hygiene, education for food vendors and information provision to foreign travellers on choosing food types need to be improved

Bali traditional food becomes a rare product of food industry in Bali, even though it was qualified from the gastronomy point of view. A research about Balinese traditional food development strategies of hotels in Sanur area was conducted in order to reveal the gap.            The research was aimed to analyze the internal and external environment, to formulate the common strategy and alternative strategy, to decide the priority strategies implemented in the development of Balinese traditional food of hotels in Sanur area.            The data were analyzed by using internal-external (IE) matrix analysis and SWOT analysis, then it was continued by QSPM (Quantitative Strategic Planning Matrix) analysis in order to determine strategic priorities.            The result of the analysis of powerful factors of internal strategy shows the total score of internal factor which was 2, 97. On the other hand the total score of the external factor was 2, 70. This was indicated that the external factor was able to take advantages of opportunities, and to avoid threats.            The strength of internal environment strategies was the unique taste and aroma, product quality of Balinese traditional food. The weaknesses of internal environment strategies were the inconsistent flavor, and the small number of menu variation of Balinese traditional food.            The strength of external environment strategies was the increase of special interest tours (culinary tour), large numbers of variations and types of Balinese traditional food. The weaknesses of external environment strategies were the threat of outside product, hygiene, and sanitation.            The alternative strategies were formulated as follow: improve Balinese traditional food, maintain and improve the quality of Balinese traditional food, develop/open the traditional food stalls in hotel, improve and maintain the good image of Balinese traditional food quality, increasing the variation of Balinese traditional food in menu, implementing the quality control of Balinese traditional food, improve and maintain the consistency of food flavor, and to increase the offers of Balinese traditional food.            Priority of strategies was formulated as follow; the strategy to increase the promotion, increasing the variation of Balinese traditional food in menu were the main options. Strategies to increase the offers of the product and develop/open the traditional food stalls in hotel were the second options. To improve and maintain the consistency of food flavor, maintain and improve the quality of Balinese traditional food were the third options. Improve and maintain the good image of Balinese traditional food, the implementation of quality control, were the last options.            Synergy among owners, managers, government, society, and other party outside the tourism was needed to raise the value of Balinese traditional food and to achieve the goal of Balinese traditional food development.