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All Journal Prima: Jurnal Pendidikan Matematika Indonesian Journal of Pharmaceutical and Clinical Research Jurnal Farmanesia Jurnal Pengabdian Kepada Masyarakat Sisthana Nusantara Scientific Medical Research Journal Jurnal Ilmu Kesehatan dan Gizi Jurnal ABDIMAS MUTIARA Jurnal Intelek Insan Cendikia Jurnal Medika STIKes Kesehatan Baru JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL
Suharyanisa
Universitas Sari Mutiara Indonesia
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UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN PISANG EMAS (Musa acuminata Colla.) TERHADAP BAKTERI Staphylococcus aureus Suharyanisa; Binsar Sitorus; Yenni Gustiani tarigan; Hestina; Suedy Jordan Nainggolan
JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS) Vol. 3 No. 2 (2021): JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL (TEKESNOS)
Publisher : Universitas Sari Mutiara Indonesia

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Abstract

Banana gold (Musa acuminata Colla.) is a type of banana that contains a lot of sugar so that it has a sweeter taste when compared to other types of bananas. So a study was conducted on the test of antibacterial activity of Ethanol extract golden banana leaves (Musa acuminata Colla.) against Staphylococcus aureus bacteria. This study aims to determine the antibacterial activity of ethanol extract of golden banana leaves and find out at what concentrations have the most influence on the inhibitory power of staphylococcus aureus bacteria growth. This study was conducted by extracting Banana Leaves using 96% ethanol by the maceration method, then the extract obtained was made with several concentrations, namely 20, 40, and 80mg/mL. then antibacterial activity testing is carried out by the method of diffusion agar. In ethanol extract against Staphylococcus aureus bacteria with a concentration of 80mg/mL (14.62 ± 0.99) at a concentration of 40mg/mL (14.23 ± 0.70) and at a concentration of 20mg/mL (12.68 ± 0.42). Ethanol extract concentration of 80 mg/mL has a good ability to inhibit the growth of staphylococcus aureus bacteria with an inhibitory zone (14.62 ± 0.99) which is categorized as strong.
UJI DAYA HAMBAT INFUSA BATANG BROTOWALI (Tinospora crispa (L)) TERHADAP PERTUMBUHAN BAKTERI Escherichia coli Suharyanisa; Evarina Sembiring; Ester Saripati Harianja; Sahma Desriani Sinaga
JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS) Vol. 3 No. 2 (2021): JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL (TEKESNOS)
Publisher : Universitas Sari Mutiara Indonesia

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Abstract

Background: Brotowali stems (Tinospora crispa (L)) contain many chemical compounds that are efficacious in curing various diseases. Brotowali stems (Tinospora crispa (L)) contain bitter compounds (Picroretin), alkaloids, tinocrisposide, saponins, columbine, palmatin, kaemferol, and starch. Escherichia coli (Gram negatitve) is a bacterium that causes diarrhea. Research objectives: The purpose of this study was to determine the inhibitory power of brotowali stem infusion on the growth of Escherichia coli bacteria and to determine the effective concentration of brotowali stem infusion on the growth of Escherichia coli. Research method: This research methode uses an experimental methode of agar diffusion method of agar diffusion method to test the antibacterial and infusion of brotowali stems with concentrations of 25%w/v. 50%w/v, and 75%w/v. Results: The results of this study showed that concentrations of 25%, 50%, 75% of brotowali stem infusion had antibacterial inhibition against the growth of Escherichia coli as indicated by the inhibitory diameters of 7,5mm, 7,93mm, 10mm, respectively. Conclusion:  The conclusion of this study can be concluded that the infusion of brotowali stems (Tinospora crispa (L)) can inhibit the growth of Escherichia coli bacteria.
Standardization of Rhizome Simplicia from the Zingiberaceae Family in Terms of Methods and Quality: A Review Silalahi, Yosy Cinthya Eriwaty; Surbakti, Christica Ilsana; Suharyanisa, Suharyanisa; Suryani, Monica; Ulfata, Zikri; Panjaitan, Grace Emmas Sondang; Marbun, Eva Diansari
NSMRJ: Nusantara Scientific Medical Research Journal Vol. 3 No. 02 (2025): NSMRJ: Nusantara Scientific Medical Research Journal
Publisher : CV. Nusantara Scientific Medical

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58549/nsmrj.v3i02.128

Abstract

Simplicia rhizomes from the Zingiberaceae family are important raw materials in the traditional medicine industry, as they contain bioactive compounds such as flavonoids, alkaloids, and tannins. The quality of simplicia is strongly influenced by post-harvest processing methods, particularly drying. This study aims to systematically review the quality of Zingiberaceae rhizome simplicia based on ten national scientific journals published between 2015 and 2024. The method employed was a literature study using a qualitative descriptive approach, evaluating specific quality parameters (organoleptic characteristics, solubility, and phytochemical tests) and non-specific parameters (moisture content, ash content, and microbial contamination) according to the Indonesian Herbal Pharmacopoeia. The results indicate that oven drying at 50–60 °C for 24–48 hours produces the best-quality simplicia, characterized by moisture content below 10%, ash content within acceptable limits, and high flavonoid levels. Other drying methods, such as sun drying and natural air drying, showed more variable outcomes and in some cases exceeded standard limits, particularly in acid-insoluble ash levels and microbial contamination. Several simplicia samples obtained from traditional markets did not meet quality standards due to suboptimal washing and storage processes. This study concludes that simplicia quality standardization must comprehensively address technical stages from washing to drying. The use of extracts is more strongly recommended than raw simplicia to ensure consistency, stability, and safety of herbal products. Strict quality standards are essential to support the effectiveness of traditional medicines derived from Zingiberaceae.
EDUKASI BAHAYA PENGAWET BORAKS PADA MAKANAN DI SMA NEGERI 12 MEDAN Suharyanisa, Suharyanisa; Yanti Musyawarah; Betharina br Tarigan; Julia Susanti; Widya Fitri; Panjaitan, Juprianto Yosafat; Nadine Wildan Laoli; Florentina Nafannes Duha; Rumonda Sihaloho; Selvi Anisa Manik; Neiza Damai Nirwana
Jurnal Abdimas Mutiara Vol. 7 No. 1 (2026): JURNAL ABDIMAS MUTIARA
Publisher : Universitas Sari Mutiara Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jam.v7i1.6809

Abstract

Latar belakang: Boraks merupakan senyawa kimia yang dilarang dalam makanan karena bersifat toksik dan menimbulkan dampak negatif bagi kesehatan. Boraks sering disalahgunakan oleh produsen makanan untuk meningkatkan kekenyalan, tekstur, dan daya simpan makanan. Konsumsi boraks secara terus-menerus dapat menyebabkan gangguan kesehatan seperti iritasi saluran pencernaan, kerusakan ginjal dan hati, serta gangguan metabolisme. Remaja sekolah merupakan kelompok yang rentan terhadap paparan boraks karena sering mengonsumsi makanan jajanan di lingkungan sekolah tanpa mengetahui kandungan bahan tambahan yang digunakan. Tujuan: Tujuan kegiatan pengabdian kepada masyarakat ini adalah meningkatkan pengetahuan dan kesadaran siswa SMA Negeri 12 Medan terhadap bahaya penggunaan pengawet boraks pada makanan, sehingga siswa mampu mengenali risiko kesehatan yang ditimbulkan serta selektif dalam memilih makanan yang aman di lingkungan sekolah. Metode: Diharapkan dengan adanya edukasi bahaya pengawet boraks pada makanan, siswa SMA Negeri 12 Medan mengalami peningkatan pemahaman mengenai pengertian boraks, ciri-ciri makanan yang mengandung boraks, serta dampak kesehatan yang ditimbulkan akibat konsumsinya. Keberhasilan kegiatan edukasi ini ditunjukkan melalui peningkatan nilai pre-test dan post-test sebagai indikator peningkatan pengetahuan. Hasil: Setelah pelaksanaan penyuluhan, siswa menunjukkan peningkatan pengetahuan dan kesadaran terhadap keamanan pangan, khususnya terkait risiko penggunaan boraks pada makanan jajanan yang beredar di lingkungan sekolah. Kesimpulan: Kegiatan edukasi bahaya pengawet boraks pada makanan di SMA Negeri 12 Medan berjalan dengan baik dan mampu meningkatkan pemahaman serta kesadaran siswa tentang keamanan pangan. Siswa menjadi lebih mengenal bahaya boraks dan lebih berhati-hati dalam memilih makanan jajanan. Kegiatan ini menunjukkan bahwa edukasi di lingkungan sekolah penting dilakukan sebagai upaya pencegahan agar siswa terhindar dari konsumsi makanan yang mengandung bahan pengawet berbahaya.
Co-Authors Aman Manik, Tumpak Rudi Annisa Fadhilla Ayu, Herti Berton Sitanggang Betharina Br Tarigan Binsar Sitorus Br Purba, Hana Ike Dameria Chandra, Devina Cut Masyitah Thaib Darwita Juniwati Barus Darwita Juniwati Barus Devina Chandra Dhea Nur Fadhilah Dumartina Hutauruk Eva Dian Sari Marbun Evarina Sembiring Fauzi, KMS Amin Fentiana, Nina Fitri, Nadiatul Florentina Nafannes Duha Frida Lina Tarigan Furqon, Mainal Harefa, Makarios Harianja, Ester Saripati Hasibuan, Poppy Anjelisa Zaitun Hestina Hutauruk, Dumartina Irwan Edianto Purba Jon Kenedy Marpaung Jon Kenedy Marpaung* Julia Susanti Karnirius Harefa Kenedy Marpaung, Jon Komsary, Pauline Loi, Astina Manahan Situmorang Manihuruk, Nurpita Putri Manik, Maria Partiwi Marbun, Eva Diansari Marpaung, Jon Kenedy Monica Suryani Monica Suryani Mulyono Mulyono Nadine Wildan Laoli Nasution, Pandapotan Natanael P Neiza Damai Nirwana Nurpita Putri Manihuruk Panal Sitorus Pandapotan Nasution Panjaitan, Grace Emmas Sondang Panjaitan, Juprianto Yosafat Purwandari, Vivi Putri Rosina Sitohang Roslianizar, Syarifah Rumonda Sihaloho Sahma Desriani Sinaga Selvi Anisa Manik Simbolon, Lampita Putri Sitanggang, Berton Sitanggang, Rolastri Siti Nurbaya Siti Nurbaya Sitohang, Eva Enjelina Sitorus, Panal Situmorang, Manahan Suedy Jordan Nainggolan suharmita, Suharmita Suhendri, Martin Sulisty, Yenni Surbakti, Christica Ilsana Syahfitri, Novita Syifa Yasfini Tampubolon, Manuppak Irianto Tarigan, Yenni Gustiani Ulfata, Zikri Vivi Purwandari Widya Fitri Wilson Sembiring, Antonius Yanti Musyawarah Yenni Gustiani Tarigan Yosy Cinthya Eriwaty Silalahi Zuhairiah Nasution, Zuhairiah