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All Journal Vitek : Bidang Kedokteran Hewan Medicra (Journal of Medical Laboratory Science/Technology) Makara Journal of Science
Prakoso, Yos Adi
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Benefits of Plant Pigment, Quercetin, for Fish and Prawn Prakoso, Yos Adi; Hidayah, Jasir Hakim; Sanjaya, Michael Richard; Pratama, Agga Dhigayuka; Azhar, Annisha Permata Nurul; Kuswanto, Arya Surya; April, Berlian Ronaldi; Utami, Intan Karisma; Putra, Mahera Sandi Sasmita; Wukak, Maria Paulina; Satria, Naufal Farros
Makara Journal of Science Vol. 28, No. 2
Publisher : UI Scholars Hub

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Abstract

Quercetin is an important phytochemical that belongs to the flavonoid group of plant pigments. It has potential benefits as an antioxidant, antiviral, and anti-inflammatory agent. However, the utilization of quercetin in aquaculture is not optimal. Hence, this study conducted a literature review to analyze the potential benefits of quercetin in aquaculture, especially for fish and prawn. Results showed that quercetin can be isolated from herbs using several methods, including sonication, maceration, and fractionation. Its amount in plants can be potentially determined using high-performance liquid chromatography and thin-layer chromatography. Some of the plants containing high quercetin levels include shallot, garlic, apple skin, guava leaves, green tea, chia seeds, and desert rose flower. In aquaculture, quercetin can be applied to increase the ideal body weight, feed conversion ratio, and condition factor of aquatic cultured species and serves as an antioxidant, antistress, strengthening probiotic and an antiinfective agent. Latest research showed that quercetin benefits the immunity of goldfish against furunculosis. Furthermore, quercetin shows potential in prawn industry as an antioxidant protection that improves the meat quality. To date, the potential benefits of quercetin have not been widely utilized in aquaculture. The minimum utilization can be attributed to the lack of a systematic review regarding its potency either on fish or prawn. Hence, this study provides the essential review of quercetin in aquaculture.
Efficacy of Aloe vera Gel on the Excision Wound Healing in Sprague dawley Rats Palgunadi, Bagus Uda; Rahayu, Asih; Prakoso, Yos Adi
Medicra (Journal of Medical Laboratory Science/Technology) Vol 4 No 1 (2021): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v4i1.1432

Abstract

Wound is a pathological processes in all living things. Wound includes the overlapping mechanisms. The failure in wound healing causes infection. This study aimed to analyze the efficacy of Aloe vera gel in excisionwound on the rat’s back. This study used 18 male, Sprague Dawley rats, and they were induced excision wound on the back. The rats were separated into 3 groups, K1 = control, K2 = treated with betadin gel, K3 = treated with Aloe vera gel. The therapy was given twice a day for 7 days. The wound measurement was observed in day 3 and 7. The data were analyzed using SPSS. The result showed that Aloe vera gel potentially promote wound healing through the decrease microscopical condition of wound, re-epithelialization, and deposition of collagen better than in group K1 and K2 (p≤0.05). In conclusion, Aloe vera gel promote excision wound healing in Sprague Dawley rats.
Sensitivitas Black Garlic Terhadap Pertumbuhan Salmonella Sp. Widhowati, Dyah; Mudji, Era Hari; Prakoso, Yos Adi; Aulia, Qoryza
VITEK : Bidang Kedokteran Hewan Vol 12 No 2 (2022): VITEK-Bidang Kedokteran Hewan
Publisher : Fakultas Kedokteran Hewan Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/jv.v12i2.117

Abstract

The aimed of this study to determine the sensitivity of Black garlic to the growth of Salmonella sp. with the disc paper test method (Kirby-bauer) as many as five treatments and five repetitions, P0- as a negative control using DMSO, P0+ as a positive control with chloramphenicol 30 μg. P1 as a treatment with a concentration of Black garlic of 80%, P2 as a treatment with a concentration of Black garlic of 90%, and P3 as a treatment with a concentration of Black garlic of 100%. Salmonella sp. inhibition zone results namely 00.0 mm at negative control, 10.28 mm at 80% concentration, 12.33 mm at 90% concentration, 14.56 mm at 100% concentration, and 29.00 mm at positive control. PIDG results were 0.00% in negative control, 71.40% at 80% concentration, 105.54% at 90% concentration, 142.68% at 100% concentration, and 383.42% in positive control. The data were obtained using One Way ANOVA which showed antibacterial sensitivity in Black garlic to Salmonella sp. with signification (P<0.05) so that it had a noticeable difference. The results of the disc paper test (Kirby-bauer) stated that Black garlic with a concentration of 100% has an active compound that is betterfor its activities in inhibiting the growth of Salmonella sp.
Co-Authors April, Berlian Ronaldi Asih Rahayu Aulia, Qoryza Azhar, Annisha Permata Nurul Bagus Uda Palgunadi, Bagus Uda Hidayah, Jasir Hakim Kuswanto, Arya Surya Mudji, Era Hari Pratama, Agga Dhigayuka Putra, Mahera Sandi Sasmita Sanjaya, Michael Richard Satria, Naufal Farros Utami, Intan Karisma Widhowati, Dyah Wukak, Maria Paulina