Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal International Journal of Health, Engineering and Technology
Navila Samsa Volasoohy
Department of Medicine, Faculty of Medicine, Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Dentistry Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Potential Application of Bioactive Gambir Gum as a Next-Gen Oral Care Product: An In Vitro Study on Streptococcus mutans Reduction and Salivary pH Modulation Navila Samsa Volasoohy; M. Rofif Azzuchri; Mutia Erliza Mashfufah; Davin Abrar; M. Zidan Rosyadi; Zuhrah Taufiqa
International Journal of Health Engineering and Technology Vol. 4 No. 5 (2026): IJHESS JANUARY 2026
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55227/ijhet.v4i5.496

Abstract

Dental caries is the most prevalent oral health problem in Indonesia. Caries occurs due to bacterial colonization, primarily by Streptococcus mutans. Prevention of dental caries can be achieved by utilizing gambier (Uncaria gambier, Roxb) as an antimicrobial agent in the form of chewing gum combined with xylitol. This study aimed to develop an innovative bioactive formulation of gambier gum and to determine its effectiveness in reducing Streptococcus mutans colony counts and increasing salivary pH, both of which play roles in improving oral health and hygiene. This experimental study was conducted at the Biomedical Laboratory, Faculty of Medicine, Universitas Negeri Padang, from July to October 2025. Three formulations of gambier gum containing catechin concentrations of 0%, 70%, and 95% were tested for effectiveness by mixing them with participants’ saliva samples. The results showed a reduction in Streptococcus mutans colony counts compared to the control. Culture results of gambier gum with 0%, 70%, and 95% catechin demonstrated reductions of 40%, 60%, and 100%, respectively, relative to the control colonies. pH measurements indicated that gambier gum with 95% catechin prevented the saliva from becoming acidic. The gambier gum formulation containing 95% catechin exhibited the greatest antimicrobial effectiveness.
Macronutrient and Micronutrient Analysis of Bilih Fish-Based Finger Food as a Local Food Innovation from West Sumatra to Support the Nutrition of Pregnant Women Fadhil Acedya Adhyatmoko; Figo Dwi Cahyo; Dita Zahratul Fathny; Navila Samsa Volasoohy; Salma Nasira Rusdha; Zuhrah Taufiqa
International Journal of Health Engineering and Technology Vol. 4 No. 5 (2026): IJHESS JANUARY 2026
Publisher : CV. AFDIFAL MAJU BERKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55227/ijhet.v4i5.499

Abstract

West Sumatra faces a nutritional paradox in which low birth weight prevalence (6.4%) coexists with high stunting rates (24.9%), indicating chronic maternal micronutrient deficiencies during pregnancy. This study aimed to develop a local food innovation in the form of bilih fish (Mystacoleucus padangensis)-based finger food and analyze its macronutrient and micronutrient content to support maternal nutrition. A descriptive observational design with laboratory analysis based on Indonesian National Standards (SNI) was used. The results showed that the bilih fish finger food had an energy density of 188.19 kcal/100 g, a crunchy texture, and minimal fishy aroma, making it suitable for pregnant women, including those with emesis gravidarum. The protein content reached 16.52 g/100 g, fulfilling approximately 55–80% of the additional daily protein requirements during pregnancy. Zinc content was 1.32 mg/100 g (13.22 mg/kg), higher than several other local food sources such as dadiah and eggs. In conclusion, bilih fish-based finger food has strong potential as a functional local food to address maternal micronutrient deficiencies and serve as a preventive strategy to reduce stunting risk in West Sumatra starting from the intrauterine period.
Co-Authors Davin Abrar Dita Zahratul Fathny Fadhil Acedya Adhyatmoko Figo Dwi Cahyo M. Rofif Azzuchri M. Zidan Rosyadi Mutia Erliza Mashfufah Salma Nasira Rusdha Zuhrah Taufiqa