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All Journal Jurnal Ilmu Kimia Universitas Brawijaya The Journal of Pure and Applied Chemistry Research JURNAL ILMIAH PETERNAKAN TERPADU Jurnal Medik Veteriner Veterinary Biomedical and Clinical Journal JURNAL KAJIAN VETERINER Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Jurnal Natural
Chanif Mahdi
Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Veterinary Other

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The Potency of Pluchea indica Less as Preventive Effort to Lead (Pb) Pertubation on Rats (Rattus norvegicus) Organs Aulanni'am, Aulanni'am; Julianto, Andri; Dewi, Made Artari; Dirgahariyawan, Tri Cahyo; Mahdi, Chanif; Wuragil, Dyah Kinasih; Herawati, Herawati
Veterinary Biomedical and Clinical Journal Vol. 1 No. 1 (2019)
Publisher : Faculty of Veterinary Medicine Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (450.161 KB) | DOI: 10.21776/ub.VetBioClinJ.2021.001.01.1

Abstract

Lead (Pb) is one of the heavy m metals polluting the environment which is harmful to t the organism. Pb accumulation triggers free radic cals and disrupts the body's metabolism. Pluche indic ca leaf extract is reported contain flavonoids whiich act as antioxidants and can counteract free radiccal attacks. The purpose of this study was to de etermine the role of Pluchea indica leaf extract preve entive therapy in counteracting free radicals due too exposure to Pb in rats (Rattus norvegicus). Wistar mmale rats aged of 8-10 weeks with a body weight of about 200-250 grams. Rats were divided into 5 tr reatment groups, were group A as negative contr rol, group B as positive control induced by lead (Pb)) 10 mg/rat/day, groups C,D,E given with ethano olic extract of Pluche indica leavesof 200 mg/kgBW, , 400 mg/kgBW, and 600 mg/kgBW and lead (Pb b) exposure of 10mg/ rat/day. Kidney, liver and jejunaal histopathology using HE staining was observed microscopically. The results showed that the administtration of Pluche indica leaves extract could preve ent tissue damage to the kidney, liver and jejunum in rats exposured to Pb. Dose of 600 mg/kgBW show wed histopathological improvement in kidney, liver annd jejunum. The greater the dose, the better prev ention of tissue damage as indicated by tissue condition resembling those of control rats. The conclusion of this study, the Pluchea indica leaf extract has the potential to prevent organ damaged exposed to lead.
The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination Haskito, Ajeng Erika Prihatuti; Mahdi, Chanif; Almara, Faniar Tasha; Bina, Restu Wika
Jurnal Medik Veteriner Vol. 6 No. 1 (2023): April
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jmv.vol6.iss1.2023.51-65

Abstract

This study aimed to determine the effect of storage time for fortified goat's milk yogurt white rice bran flour on organoleptic physical characteristics, pH value, amount of coliform and Salmonella sp. contamination. A total of 20 samples were divided into five treatment groups, based on storage time of 0, 1, 2, 3, 4 weeks, and 4 replications. Every week, tests for organoleptic physical characteristics were carried out using 20 semi-trained panelists, measuring pH values using a pH meter, evaluating the amount of coliform contamination using the MPN method, and Salmonella sp. using SSA media, Gram stain, and TSIA media. Data of organoleptic physical characteristics was analyzed using Kruskal-Wallis followed by Mann-Whitney, data on the amount of coliform contamination and pH values were analyzed using OneWay ANOVA followed by Tukey. Qualitative data on contamination of Salmonella sp. descriptively. The results showed that storage time had a significant effect (p<0,05) on organoleptic physical characteristics, appearance, taste and aroma criteria, but had no significant effect (p>0,05) on color criteria. The results on the amount of coliform contamination and the pH value showed a significant difference (p<0,05). Results on contamination of Salmonella sp. no effect on storage time. In conclusion, a maximum shelf life of two weeks can still be recommended for consumption.
Pengaruh Penyimpanan Suhu Refrigerasi terhadap Karakteristik Fisik Organoleptik, Nilai pH, Cemaran Coliform dan Salmonella spp., Yoghurt Susu Kambing dengan Penambahan Tepung Bekatul Beras Merah Haskito, Ajeng Erika Prihastuti; Mahdi, Chanif; Mawarni, Riski Eka; Immauliate, Sinthia Medchera
JURNAL KAJIAN VETERINER Vol 12 No 1 (2024): Jurnal Kajian Veteriner
Publisher : FAKULTAS KEDOKTERAN HEWAN UNIVERSITAS NUSA CENDANA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35508/jkv.v12i1.7946

Abstract

Yogurt is a fermented milk product made with the help of Lactic Acid Bacteria (LAB). Goat milk yogurt with the addition of red rice bran flour contains high antioxidants, making it very beneficial for health. This study aims to evaluate the effect of storage duration on the organoleptic physical characteristics, pH value, and contamination by Coliform and Salmonella spp. in goat milk yogurt with the addition of red rice bran flour. The study used 20 samples divided into five treatment groups based on storage duration (0, 1, 2, 3, and 4 weeks) at 4 ℃, with four repetitions. Each week, organoleptic physical characteristics were tested hedonically and hedonic quality assessed by 20 semi-trained panellists, pH measured with a digital pH meter, Coliform contamination tested using the Most Probable Number (MPN) method, and Salmonella spp. contamination tested using SSA media followed by TSIA media. Data analysis for organoleptic physical characteristics was conducted using the Kruskal-Wallis test followed by the Mann-Whitney test. Data analysis for pH and Coliform contamination was conducted using one-way ANOVA followed by the Tukey test. Data analysis for Salmonella spp. contamination was done descriptively. The results showed that the storage duration significantly affected the physical characteristics of appearance, taste, and aroma (p<0.05) but did not significantly affect colour (p>0.05). There were very significant differences in pH values and Coliform contamination (p<0.01), whereas Salmonella spp. contamination was not affected by the storage duration. The conclusion of this study is that goat milk yogurt with the addition of red rice bran flour should be consumed within three weeks based on organoleptic physical characteristics, pH value, and levels of Coliform and Salmonella spp. contamination.
Alternative Techniques for Animal Fat Authentication Based on Microscopic Crystal Pattern and Fatty Acid Composition Using Gas Chromatography-Mass Spectrometry (GC-MS) Dewi, Diana Candra; Mahdi, Chanif; Sulistyarti, Hermin; Aulanni`am, Aulanni`am
The Journal of Pure and Applied Chemistry Research Vol. 13 No. 2 (2024): Edition May-August 2024
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2024.013.02.3351

Abstract

Fat authentication is strongly required for the reason of religious food ethics, human health, and preferences. This research reported two simple techniques approach for recognizing fat based on the character of microscopic and physicochemical properties of fat extractedusing different polarity solvents. The formation of microcrystals as well as fatty acid composition were investigated by involving variables of four different types of animal fat and three different solvents. Theisolate fats were directly crystallized under incubation at room temperature and observedusing an optical microscope while fatty acid composition was determined by hydrolyzing and trans-esterifying fat samples before analysis using GC-MS. The microscopic structures of the obtained crystals areneedle-basedwitharadial orientation in spherulitic pattern which characteristic to each type of fat. The lard fat crystal was authentically distinguished from its shape of a partially radial fan, whilst the shape of fat crystals from beef, goat, and lamb are needle-shaped with a full radialorientation. Fatty acids obtained from all types of fats and types of solvents show similar types but different abundances, the main saturated fatty acids are palmitate, stearate myristic and the main unsaturated fatty acids are oleic, palmitoleic, and linoleic. Gas chromatography-mass spectrometry (GC-MS) analysis exhibited that lard composed higher ΣUSFA compared to ΣSFA but other fats (tallow, goat, and lamb) showed converse behavior.
Green tea (Camellia sinensis L.) potential to liver of hyperuricemia rats (Rattus norvegicus) fed with high purine diet NUGRAHENI, PUTRANTY WIDHA; MAHDI, CHANIF; RAHMAWATI, FITRIA; ANALITA, RIZKI NUR
Jurnal Natural Volume 24 Number 3, October 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v24i3.29599

Abstract

Uric acid is produced in tissues containing xanthine oxidases, like the small intestine and liver, as involved in the purine metabolism of adenine and guanine. High uric acid levels cause damage to cell membranes due to the lipid peroxidase chain reaction. Foods containing high purines will activate the xanthine oxidase (XOD), causing an increase in free radicals. Free radicals attack polyunsaturated fatty acids (PUFA) by forming lipid peroxides. PUFA molecules contain multiple double bonds, which make them susceptible to oxidation by reactive oxygen species (ROS), such as free radicals. PUFA will be broken into simple compounds such as pentane, ethane, and aldehydes, leading to malondialdehyde (MDA) formation. High MDA levels illustrate the process of cell membrane oxidation leading to cell membrane damage. Hyperuricemia is often treated using synthetic drugs such as allopurinol; however, it can cause side effects. Some people will choose medicinal plants with minimal side effects. Green tea (Camellia sinensis L.) contains many polyphenol antioxidants, especially flavonoids, which also have a strong antioxidant effect by exerting multiple mechanisms such as inhibiting several enzymes, including antiphospholipid peroxidase, free radical scavengers, metal bonds, and xanthine oxidase (XOD). Statistical analysis results proved that green tea with a dose of 600 mg/kg BW could decrease the level of MDA in the liver by 84.87% (p 0.01) and reduce the activity of XOD by 35.36% (p 0.01). Taken together, green tea can improve liver histopathology.
Acidity and Alcohol Levels of Goat’s Milk Yoghurt with the Addition of Black Rice Bran Flour During Cold Storage Haskito, Ajeng Erika Prihastuti; Fatra, Ilhami Maulia; Mahdi, Chanif; Noviatri, Aldila; Adrenalin, Sruti Listra
JURNAL ILMIAH PETERNAKAN TERPADU Vol 12, No 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p354-366

Abstract

The development of yoghurt variations is increasingly diverse nowadays. The addition of black rice bran flour into yoghurt processing can increase the functional value of yoghurt, including increasing taste, antioxidant content, and dietary fiber. This research was to determine the effect of storage time in goat's milk yoghurt with the addition of black rice bran flour at a cold temperature of 4c on acidity and alcohol levels. The research used with 5 treatments, 4 repetitions. The treatment includes storage periods  i.e., 0, 1, 2, 3 and 4 weeks. The acidity level will be calculated for each treatment group using the acid-base and alcohol titration method using the pycnometer method. The data obtained were analyzed using the one way ANOVA test followed by the Duncan Multiple Range Test. The results show that storage time has a very significant effect (p˂0.01) on acidity and alcohol levels. The highest acidity level was in week 2 (0.47%), then decreased continuously in weeks 3 and 4 of storage time. The alcohol content increased in line with storage time, reaching 0.0043% in week 4. If  we look at the acidity and alcohol levels, the recommendation for consuming goat's milk yoghurt with the addition of black rice bran flour is no more than 1 weeks of storage time.
The Influence Water Extract of Black Soybean (Glycine max (L.) Merr.) on Reducing of Blood Glucose Level and The Superoxide Dismutase (SOD) Activity on Diabetes Mellitus Rats Induced With Multiple Low Dose of Streptozotocin (MLD-STZ) Gina, Luh Putu; Mahdi, Chanif; Aulanni’am, Aulanni’am
The Journal of Pure and Applied Chemistry Research Vol. 3 No. 3 (2014)
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.775 KB) | DOI: 10.21776/ub.jpacr.%y.03.03.180

Abstract

Black soybean (Glycine max ( L. ) Merr.) is a tropical plant and spread widely in South East Asia including Indonesia. It contains anthocyanins and isoflavones which acts commonly as natural antioxidants. This paper discloses recent investigation on the benefits of its water extract on the oxidative stress in diabetes rat model exposed with multiple low dose of streptozotocin (MLD-STZ). It will also be reported the effect on increasing of the superoxide dismutase (SOD) activity and lowering of blood glucose levels. Groups of male Rattus novergicus strain Winstar was applied as animal model
The Effect of KIO3 and KI Salt Towards Iodium Levels (I2) in Urine, Malondialdehyde (MDA) and The Histology of Thyroid Gland of Goitrogenic Rat Heli, Risman; Mahdi, Chanif; Prasetyawan, Sasangka
The Journal of Pure and Applied Chemistry Research Vol. 3 No. 3 (2014)
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (544.921 KB) | DOI: 10.21776/ub.jpacr.%y.03.03.181

Abstract

Goitrogenic substances can inhibit of iodine taking by the thyroid gland. Thus iodine concentration in thyroid gland will be low, and this phenomena is indicated by inflammation in the thyroid gland. Moreover, it can cause releaseing of an excessive amount of free radicals. This radicals, in the body, causes oxidative stress and also increase the levels of malondialdehyde (MDA). This is also as an indicator for lipid peroxidation and the decreasing of urinary iodine excretion levels (EIU). The treatment with KIO3and KI salt was intended to study the level of supplementation of iodine (I2) toward level of MDA in serum and histological description of rat’s thyroid gland. The MDA levels was determined through TBA test (Thio Barbituric Acid), meanwhile the histological pattern of  rat thyroid gland was determined by Hematoxylen-Eosin staining (HE). The results indicated both of KIO3 and KI salt significantly (p<0.01) reduced MDA level in the serum. Treatment with KIO3 salt gave 33.62% while KI salt slightly higher (37,02%). In addition, both of treaments displayed an recovering effect in thyroid gland.
Sosialisasi Metode Uji Cepat Kandungan Zat Berbahaya pada Makanan Jajanan di Sekitar Sekolah SDI Surya Buana Malang Safitri, Anna; Prasetyawan, Sasangka; Mahdi, Chanif
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 1 No 1 (2021)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2021.001.01.1

Abstract

Makanan yang beredar di masyarakat saat ini, khususnya di sekolah dasar, lebih banyak berupa makanan instan yang sarat dengan bahan aditif seperti bahan pengawet, perasa, pewarna, dan pemanis, serta kadar nutrisi yang kurang untuk memenuhi kebutuhan harian anak. Tujuan kegiatan pengabdian kepada masyarakat ini adalah untuk memperkenalkan informasi dan pengetahuan tentang bahaya mengkonsumsi makanan jajanan di sekitar sekolah yang mengandung zat berbahaya seperti formalin, boraks, dan zat warna sintetis. Kegiatan ini juga bertujuan memperkenalkan metode uji makanan jajanan di sekitar sekolah yang mengandung zat berbahaya seperti formalin, boraks, dan zat warna sintetis. Peserta kegiatan adalah guru-guru SDI Surya Buana, Malang. Kegiatan dilakukan melalui tiga tahapan yaitu: 1. Pembuatan modul; 2. Penyuluhan; 3. Pelatihan serta uji bersama kandungan bahan pengawet dan pewarna berbahaya. Evaluasi dilakukan dalam 2 tahap, yaitu evaluasi, yaitu evaluasi pada saat pelaksanaan kegiatan dan evaluasi pasca pelaksanaan Kegiatan pengabdian masyarakat dilaksanakan pada tanggal 12 Agustus 2020, di SDI Surya Buana. Kegiatan dihadiri oleh Kepala SDI Surya Buana dan oleh 40 orang guru-guru. Pada kegiatan tersebut dilakukan presentasi tentang bahaya makanan jajanan yang mengandung boraks, formalin, dan zat warna tekstil. Kegiatan lainnya adalah peragaan tes uji cepat makanan jajanan menggunakan tes kit untuk uji formalin, boraks, dan zat warna. Pada awal dan di akhir acara, dibagikan kuesioner untuk evaluasi kegiatan. Hasil evaluasi menunjukkan bahwa 100% responden puas setelah mengikuti kegiatan ini. Dari kegiatan ini dapat disimpulkan bahwa pengetahuan tentang bahaya zat pengawet dan pewarna buatan sangat dibutuhkan bagi warga sekolah. Selain itu, warga sekolah perlu mengetahui tentang uji cepat zat pengawet dan pewarna buatan pada makanan jajanan di sekolah.
Co-Authors A.A. Ketut Agung Cahyawan W Adrenalin, Sruti Listra Almara, Faniar Tasha Anna Roosdiana Aulanni'am, Aulanni'am Aulanni'am, Aulanni'am Aulanni`am, Aulanni`am Bina, Restu Wika Dewi, Made Artari Diana Candra Dewi Dirgahariyawan, Tri Cahyo Fatra, Ilhami Maulia Fitria Rahmawati Haskito, Ajeng Erika Prihastuti Haskito, Ajeng Erika Prihatuti Hastari, Ayunda Antika Herawati Herawati Hermin Sulistyarti Immauliate, Sinthia Medchera Ira Perdana Wati Janatun Na’imah Julianto, Andri Luh Putu Gina Mardiana, Mardiana Mawarni, Riski Eka Mesla, Wifda Noviatri, Aldila Nugraheni, Putranty Widha Rachmawati Dwi Agustin Rahma, Kartika Rara Anggun Mei Nirbaya Risman Heli Rizki Nur Analita Safitri, Anna Sasangka Prasetyawan Sutrisno Sutisno Vivi Shofia Wardani, Kartika Kusuma Wuragil, Dyah Kinasih