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All Journal HAYATI Journal of Biosciences The Journal of Experimental Life Sciences (JELS) Jurnal Medika: Medika
Dliyauddin, Moh
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Earth & Planetary Sciences Health Professions Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health

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Expression of Immunoglobulin M (IgM) and Immunoglobulin G (IgG) in Normal Wistar Rat Post-Cheral® Administration Asyhari, Firda Nuri; Zulfatim, Heni Sukma; Putri, Nenis Try Melani; Dliyauddin, Moh; Jamil, Ahmad Shobrun; Soewondo, Aris; Natsir, Muhammad Halim; Ibrahim, Mansur; Rahayu, Sri; Djati, Muhammad Sasmito; Rifa’i, Muhaimin
HAYATI Journal of Biosciences Vol. 31 No. 5 (2024): September 2024
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.4308/hjb.31.5.1030-1036

Abstract

Maintaining immunoglobulin levels in the body is important to protect the body from exposure to pathogens. One effort can be made by consuming herbs containing immunomodulatory compounds, such as Cheral®, which includes a combination of herbs Phyllanthus niruri and Curcuma longa. This research aims to determine the expression of immunoglobulin M (IgM) and immunoglobulin G (IgG) following the administration of Cheral® to Wistar rats. The study was conducted in vivo, utilizing 24 healthy male Wistar rats for a 90-day treatment period. The research was divided into four treatment groups, including a control group and three dosage groups: Dose 1 (156.25 mg/kg BW), Dose 2 (312.5 mg/kg BW), and Dose 3 (468.75 mg/kg BW). IgM and IgG were isolated from the spleen and analyzed using flow cytometry. Flow cytometry data were analyzed using SPSS with a one-way ANOVA and post hoc test (p-value <0.05). The analysis showed that the relative number of IgM-producing cells in the control group was significantly higher than in the treatment groups, with a difference of 44.40%. In contrast, the relative number of IgG-producing cells in Dose 3 was significantly lower than all other treatment groups, showing a decrease of 29.21%. Overall, the expression of IgG and IgM did not differ substantially across all treatments. The lower IgG and IgM profiles compared to the control group indicate Cheral®'s ability to prevent infections and maintain the immune system of the rats throughout the treatment period.
Evaluation of Proteolytic and Chitinolytic Activities of Indigenous Bacillus Species from Crab Shell Waste Dliyauddin, Moh; Ardyati, Tri; Suharjono, Suharjono
The Journal of Experimental Life Science Vol. 10 No. 1 (2020)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (768.558 KB) | DOI: 10.21776/ub.jels.2019.010.01.01

Abstract

The increase of crab meat export activities in Indonesia leads to the accumulation of crab shell waste in a massive amount that can naturally degrade and causing bad odor. Naturally, microorganisms will degrade this waste through fermentation and enzymatic reaction, including protease and chitinase due to its high content of chitin and protein. Bacillus is the most potential bacteria to degrade crab shell waste, and indigenous Bacillus from this waste can increase the degradation rates. The aims of this study were to evaluate the proteolytic and chitinolytic activities of indigenous Bacillus species from crab shell waste. Bacillus cereus BP14 and Bacillus licheniformis CK20 as the chitinolytic bacteria, and Bacillus subtilis AP9 and Bacillus licheniformis AP5 as the proteolytic bacteria were isolated from crab shell waste and identified based on the 16S rDNA sequences. The bacterial isolates were grown in skim milk broth for proteolytic characterization and colloidal chitin broth for chitinolytic characterization. The growth rates of each bacteria were determined through the growth curves. The enzymatic activities were determined based on the international standard for protease and chitinase enzyme activities together with growth curve sampling to determine the best incubation time for obtaining the highest enzymatic activities. From the shortest to the longest generation times of the Bacillus species obtained were B. subtilis AP9, B. licheniformis CK20, B. cereus BP14, and B. licheniformis AP5, respectively. The best incubation time for producing the highest enzymatic activity varied among species. However, the end of the logarithmic phase was similar. All of the Bacillus species obtained from this study exhibited chitinolytic and proteolytic activity. Therefore, it can be used as promising candidates of biodegradation agents inenhancing the degradation rates of crab shell wastes.
Improving Tuna Chili Product Quality at KWT Larasati through Food Safety Education Febrianti, Riska Ayu; Mujayanah, Ani Rosa Putri Ayu; Segara, Akbar Pandu; Narulita, Erlia; Neliana, Intan Ria; Dliyauddin, Moh
Jurnal Medika: Medika in progres
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/smsftw11

Abstract

Food safety is a crucial aspect of small-scale processed food production, particularly for fish-based products such as tuna chili sauce, which are highly susceptible to contamination and quality deterioration. This community service program aimed to improve the knowledge and awareness of members of Kelompok Wanita Tani (KWT) Larasati regarding the application of food safety principles in tuna chili sauce production. The program was conducted in 2025 at the KWT Larasati production site using an educational and participatory approach, including food safety counseling, interactive discussions, and on-site mentoring and observation. The effectiveness of the program was evaluated using pre-test and post-test instruments to assess changes in participants’ knowledge levels, as well as an observation checklist based on Good Manufacturing Practices for small and micro food enterprises (Cara Produksi Pangan Olahan yang Baik/CPPOB) to evaluate hygiene and sanitation practices. Data were analyzed using descriptive quantitative methods by comparing mean pre-test and post-test scores, and qualitative descriptive analysis of field observations. The results showed a substantial increase in the average food safety knowledge score from 48 to 85 after the educational intervention. Initial improvements were also observed in several food safety practices, including workers’ personal hygiene, equipment cleanliness, production flow arrangement to reduce the risk of cross-contamination, and the completeness of basic product labeling information. Although the implementation of food safety principles has not yet been fully consistent, this program proved effective as an initial step in enhancing food safety awareness and encouraging improvements in production practices. This community service program is expected to serve as a foundation for strengthening the sustainable implementation of CPPOB to improve the quality, safety, and competitiveness of tuna chili products in small-scale food enterprises.
Co-Authors Ahmad Shobrun Jamil Akbar Pandu Segara Aris Soewondo Asyhari, Firda Nuri Erlia Narulita Febrianti, Riska Ayu Mansur Ibrahim Moch Sasmito Djati Muhammad Halim Natsir Mujayanah, Ani Rosa Putri Ayu Neliana, Intan Ria Putri, Nenis Try Melani Rifa’i, Muhaimin SRI RAHAYU Suharjono, Suharjono Tri Ardyati Zulfatim, Heni Sukma