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Journal : Current Biomedicine

Efektivitas infusa buah jambu bol (Syzygium malaccense) sebagai antidiare pada mencit (Mus musculus) Santosa, Alfian; Purnawarman, Trioso; Mustika, Aulia Andi; Rahma, Anisa; Sutardi, Lina Noviyanti
Current Biomedicine Vol. 2 No. 1 (2024): January
Publisher : School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/currbiomed.2.1.21-28

Abstract

Background: Malay rose apple (Syzygium malaccense) fruit has been used for a long time as a traditional medicine for diarrhea by the community. Malay rose apple fruit contains active compounds such as flavonoids, tannins, and terpenoids and could be used as an antidiarrheal drug. Objective: This study aims to test the effectiveness of the infusion of Malay rose apple fruit as an antidiarrheal agent in mice (Mus musculus). Methods: This research uses the method of intestinal protection and intestinal transit. The experimental animals in this study were 25 mice, which were divided into 5 groups, consisting of negative control (1% Tween 80), positive control group (loperamide HCl), and treatment groups using infusion of Malay rose apple fruit at concentrations of 50%, 75%, and 100%. The parameters assessed in the intestinal protection method are the frequency of defecation and the consistency of the stool, while the intestinal transit method is the ratio of marker passages. Results: The results showed that the antidiarrheal effect occurred at all concentrations. The best concentration as an antidiarrhea is shown by infusion with a concentration of 50%. The 50% concentration group had the smallest average on defecation frequency, stool consistency, and marker passage ratio compared to the values of the other treatment groups and was significantly different (P<0.05) compared to the value in the negative control. Conclusion: It can be concluded that the antidiarrheal effect of the infusion of Malay rose apple fruit occurs at all concentrations, with the best effect at a concentration of 50%.
Quantification and identification of bacterial presence in salted eggs Vindriati, Zukhrufa Vista; Afiff, Usamah; Purnawarman, Trioso
Current Biomedicine Vol. 3 No. 1 (2025): January
Publisher : School of Veterinary Medicine and Biomedical Sciences, IPB University, Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/currbiomed.3.1.43

Abstract

Objective This study aimed to quantify the total bacterial count in salted eggs and identify bacterial species that may affect their quality. Methods Fifty samples consisted of 10 fresh salted eggs that passed the candling test, 10 portions of pasta dough at 0, 3, and 6 hours, and 10 fresh salted eggs that had failed the candling test (black egg yolk). Each sample was tested in triplicate. The total bacterial count was determined using the plate count agar method, and bacterial identification was based on phenotypic analysis, which included Gram staining and biochemical tests. Results The total bacterial load in fresh salted eggs was below the maximum limit set by SNI 7388:2009 (1×105 CFU/g), whereas the pasta dough and black egg yolk exceeded this limit. The identified bacteria included Escherichia spp., Enterobacter spp., Proteus spp., Staphylococcus spp., Pseudomonas spp., and Bacillus spp. Conclusion Although the bacterial count in salted eggs meets SNI standards, the presence of potentially harmful bacteria highlights the need for enhanced hygiene and sanitation measures to be implemented during the production of salt eggs.