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All Journal Jurnal Natur Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Jurnal Pembelajaran dan Biologi Nukleus IJOEP : International Journal of Ecophysiology Unri Conference Series: Community Engagement Bioscientist : Jurnal Ilmiah Biologi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat
Yurnaliza, Yurnaliza
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Sleep Late Impact on The Salivary pH Levels and Amylase Activity among Male Students who has Different BMI Category Yurnaliza
International Journal of Ecophysiology Vol. 4 No. 2 (2022): International Journal of Ecophysiology
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/ijoep.v4i2.11379

Abstract

The lack of sleep could damage the circadian rhythm, which has implications for health issues. Here we conduct a survey on Students from the Faculty of Social and Political using purposive random sampling, by targeting student who has sleep duration low than 8 hours. We are using a questionnaire to gain information about the sleeping duration and also the Body Mass Index (BMI). Moreover, we also collect saliva samples from the students. pH Universal Indicators are used to measure the pH levels of saliva. We predict the salivary amylase activity by measuring the decrease of the substrate. We found about 27 students have a sleep duration of fewer than 6 hours. Then 19 students have a sleep duration of about 8 - 6 hours. Finally, only 5 students have a sleep duration of more than 8 hours. Our study suggests there is no significant difference between the 3 categories of sleep duration on saliva pH levels and salivary amylase activity. The same for the BMI categories. Although there are small differences sleep duration and BMI is not the major factor influencing the pH levels and amylase activity in saliva
Quality of Effective Microorganisms-based Liquid Fertilizer from Fermented Papaya Fruits (Carica papaya L.) Simarmata, Wilander; Yurnaliza, Yurnaliza; Nurwahyuni, Isnaini
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 8, No 2: Jurnal Pembelajaran Dan Biologi Nukleus Juli 2022
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v8i2.2733

Abstract

Papaya (Carica papaya L.) is one of the most popular fruits in the community and is generally only used as an ingredient for consumption in a fresh state. Papaya fruit production tends to be dynamic where sometimes the abundant amount of fruit may not necessarily be marketed directly. This causes the stock of papaya fruit during storage to rot and cannot be reused. This study aims to explore the potential of ripe papaya fruit to be processed as a substrate for the manufacture of liquid fertilizer using local microorganisms or effective microorganisms (EM). The quality of EM-based liquid fertilizer was determined based on the bacterial population density (CFU/mL) using the standard plate count (SPC) method on different growth media, then the levels of IAA and NPK in the applied fermented papaya fruit. The results showed the occurrence of nitrogen fixing bacteria, phosphate solubilizing bacteria and chitinolytic bacteria besides the cosmopolite bacteria. The optimum level of IAA in the fermented papaya fruit was EM + molasses (100%) while the NPK profile was still higher in the EM treatment without molasses.
Skrining Actinomycetes Penghasil L-asparginase dari Pantai Olo, Sumatera Utara dan Uji Aktivitas Enzim Hartini, Martha Yeni Sry; Yurnaliza; Hastuti, Liana Dwi Sri
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 3 (2025): September
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i3.17133

Abstract

This research aims to isolate actinomycetes that produce the enzyme L-asparaginase from Olo Beach and to determine the activity of the L-asparaginase enzyme produced. Actinomycetes producing the enzyme L-asparaginase were obtained through the following steps: isolation on SCA medium using the spread plate method; selection of L-asparaginase-producing actinomycetes on M-9 liquid medium with phenol red as a color indicator; production of L-asparaginase based on the principle of fermentation in production medium, followed by measurement of L-asparaginase activity and protein content. Protein content was determined using the Lowry method with Bovine Serum Albumin (BSA) as the standard. The data obtained were analyzed using ammonia and BSA standard curves. The results showed that 11 actinomycetes isolates from Olo Beach were capable of producing L-asparaginase. Qualitative selection showed a change in media color from yellow to pink, indicating the presence of L-asparaginase activity. Quantitatively, the highest L-asparaginase enzyme activity was 40.688 U/mL and the highest specific activity was 123,677 U/mg, found in isolate SPO 6. The lowest enzyme activity was 31,651 U/mL and the lowest specific activity was 25,874 U/mg. Specific activity is influenced by enzyme activity and protein content.
Pemanfaatan Daun Salam, Batang Serai dan Buah Pepaya Sebagai Inovasi Dalam Produk Makanan Sehat dan Potensi Dalam Pengembangan UMKM di Desa Sungai Pinang Aliyya Intan Misyilla; Debi Setiawan; Amelia Putri; Aprilia Asri; Nantika Indah Sari; Ridha Ramana; Yurnaliza; Yusman; Indriani; Cheesa Priscilla Ronald; Mahendra Kurniawan Manurung; Bella Patricia; Shanty; Seny Mahara
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 3 No. 2 (2023)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v3i2.513

Abstract

Sungai Pinang is one of the villages located in Tambang District, Kampar Regency. Sungai Pinang Village has 4 hamlets with each consisting of 2 RWs and 4 RTs. This activity is located in Hamlet III, RT 02, RW 01. Activities carried out include making 7 superior products consisting of Bay Leaf Herbal Tea; Bay leaf capsules; Spray, Serum, Lemongrass Oil Diffuser; Papaya Jam and Pudding which were then socialized to Posyandu mothers and residents around Sungai Pinang Village. This activity is carried out to develop knowledge and skills, as well as educate the public to be able to utilize natural ingredients as a source of food and medicine.
The utilization of organic waste into fermented goat fodder in Tanjung Rejo village, Deli Serdang regency Yeanny, Mayang Sari; Yurnaliza; Hannum, Saleha
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.283 KB) | DOI: 10.32734/abdimastalenta.v4i2.4144

Abstract

Community service activities with the title of The Utilization of Organic Waste into Fermented Goat Fodder in Tanjung Rejo Village, Deli Serdang Regency will be held in May - November 2019.The purpose of this community service is to utilize organic waste into fermented goat fodder in Tanjung Rejo village.Organic waste such as straw, banana tree and others can be converted into fermented goat fodder which is economical, nutritious and environmentally friendly.The specific target of this community service is that the fermented goat fodder produced can be stored for a long time with good quality.The method used is a combination of counselling, training, hands-on practice and work evaluation.The procedures of making fermented goat fodder are as follows; (1) Chop straw or banana tree using a chopper machine, this stage serves to make the fermentation process easier. (2) Prepare the place of manufacture, can use tarpaulins, large plastic or large barrels (3). Dissolve sugar or sugar cane with water plus SOC-HCS probiotic solution. (4) Enter the straw, husk and bran at the place of preparation that has been prepared previously. (5) Flush all materials that have been arranged evenly in the place of manufacture with a solution of sugar and SOC-HCS that had been dissolved with water. (6) Mix all ingredients evenly. (7) After everything has been stirred evenly, then cover the place of manufacture with a tarp or with anything, make sure to be airtight. (8) Wait for 1 - 14 days. The fermented fodder that you have made from straw will be ready or if the fermentation feed is made using a banana tree, it can be faster.All products produced can be used for their own needs or sold according to the needs of the people of Tanjung Rejo village, especially the Tanjung Rejo goat breeders group.
Science and Technology in Manufacture of Oyster Mushroom Seedlings Hastuti, Liana Dwi Sri; Yurnaliza, Yurnaliza; Fauzi, Fachri
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2022): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v7i2.8795

Abstract

Oyster mushrooms (Pleurotus ostreatus) currently are in high demand because of their good taste and very high protein content. This nutritious and healthy food source make oyster mushrooms a preferable commodity in meeting food needs. It can be marked by the growing demand for oyster mushrooms while oyster mushroom production has not been able to meet the needs of the market, especially mushroom farmers in North Sumatra began to go from just farming by starting from a baglog that was ready to harvest, to providing its own seedlings. Farmers are expected to be able to produce initial seeds directly from fresh mushrooms that have commercial values. This program provides knowledge to farmers on how to develop seeds from fresh mushrooms to produce F-0, F-1, F-2 F-3 and finally baglog. Socialization, live demonstrations and interviews have been conducted by the team. Techniques for obtaining good seedlings by working with aseptic culture techniques and sterilization of growing media have also been given briefly to farmers. This program is expected that farmers have skills in producing seeds with subculture methods, as well as gain knowledge on using sterilization and aseptic techniques to be able to produce good and quality seeds.
Co-Authors Adrian Hartanto Aliyya Intan Misyilla Amelia Putri Aprilia Asri Bella Patricia Chairani Chairani Chairani Chairani Cheesa Priscilla Ronald Debi Setiawan Deddy Rusika Desy Christine Naibaho DWI SURYANTO Erman Munir Fachri Fauzi Fauzi, Fachri Hartini, Martha Yeni Sry Indriani Isnaini Nurwahyuni KIKI NURTJAHJA Langkah Sembiring LANGKAH SEMBIRING Liana Dwi Sri Hastuti Lubis, Nita A. Mahendra Kurniawan Manurung Mayang Sari Yeanny Nantika Indah Sari Nita A. Lubis Retno Widia Sari Ridha Ramana Riska Annisa Putri Rusika, Deddy Saleha Hannum Sebastian Margino Sebastian Margino Seny mahara Shanty Simarmata, Wilander Sinaga, Riyanto Sri Dwi Hastuti Syahdiana Waty Wita E Tarigan Yusman