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All Journal Jurnal Amanat Agung Yuridika Jurnal ABDIMAS MUTIARA JURNAL TEKNOLOGI, KESEHATAN DAN ILMU SOSIAL
Binsar Sitorus
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Religion Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Mendongkel Yesus dari Tahta-Nya Binsar Sitorus
Jurnal Amanat Agung Vol 5 No 1 (2009): Jurnal Amanat Agung Vol. 5 No. 1 Tahun 2009
Publisher : STT Amanat Agung

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Abstract

Tinjauan Buku Mendongkel Yesus dari Tahta-Nya
INDEPENDENSI HAKIM DALAM SISTEM PERADILAN PAJAK DI INDONESIA Binsar Sitorus
Yuridika Vol. 28 No. 1 (2013): Volume 28 No 1 Januari 2013
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (574.49 KB) | DOI: 10.20473/ydk.v28i1.5714

Abstract

Tax court in Indonesia is part of administrative court that has jurisdiction to hear any tax dispute. It is kind of administrative court as it meets such elements, for example one of the parties of the dispute must be government officer, which is bound to an official act taken within the limits of the official authority. Tax court acts as judicial authority provide tribunals for tax payer or tax insurers to resolve disputes regarding taxation. Therefore it can be used as a means for the citizens as a tax payer or insurer to obtain justice in taxation.
Penyuluhan Tanaman Obat Tradisional Menjadi Sediaan Farmasi Sederhana Untuk Meningkatkan Imun Anak-Anak Hutauruk, Dumartina; Kesaktian Manurung; Binsar Sitorus
Jurnal Abdimas Mutiara Vol. 3 No. 2 (2022): JURNAL ABDIMAS MUTIARA (IN PRESS)
Publisher : Universitas Sari Mutiara Indonesia

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Abstract

Tidak semua anak benar-benar minum obat saat sakit, sehingga harus ada perhatian khusus terutama saat minum obat untuk anak. Sistem imun pada anak merupakan kekebalan tubuh yang penting untuk melindungi diri dari patogen jahat, seperti virus, bakteri, hingga parasit. Apabila sistem imun menurun, tubuh lebih berisiko terserang penyakit, terutama terinfeksi virus Corona yang lagi merebak di Indonesia. WHO telah menetapkan COVID-19 sebagai pandemi. Imunitas tubuh yang baik sangat menentukan pertahanan dalam penyakit infeksi. Peningkatan imunitas dapat dilakukan dengan memanfaatkan tanaman obat untuk diolah menjadi minuman tradisional. Masyarakat yang memiliki lahan luas untuk dimanfaatkan menanam tanaman obat keluarga (TOGA) seperti jahe, serai, kunyit, temulawak, dan jeruk nipis. Tanaman rempah tersebut mengandung senyawa curcuminoid yang berfungsi sebagai imunostimulator dalam meningkatkan sistem kekebalan tubuh dan antioksidan tinggi untuk menangkal radikal bebas dalam tubuh.
PENYULUHAN DALAM MENINGKATKAN KEPERCAYAAN MASYARAKAT KELURAHAN DWI KORA TERHADAP OBAT TRADISIONAL UNTUK MENINGKATKAN IMUNITAS TUBUH SEBAGAI PENCEGAH COVID-19 Sianipar, Artha Yuliana; Ester Saripati Harianja; Binsar Sitorus
Jurnal Abdimas Mutiara Vol. 1 No. 2 (2020): JURNAL ABDIMAS MUTIARA
Publisher : Universitas Sari Mutiara Indonesia

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Jamu merupakan minuman kesehatan yang dapat dimanfaatkan khasiat dan keamanannya dalam meningkatkan imunitas di saat pandemi COVID-19. Beberapa masyarakat diDesa Talun Kenas masih banyak yang belum mengetahui dan kurang memahami tanaman obat peningkat imunitas tubuh yang dapat diperoleh di sekitar lingkungan rumah saat pandemi COVID-19. Tujuan pelaksanaan kegiatan ini yaitu memberikan edukasi tanaman obat peningkat imunitas tubuh saat pandemi COVID-19 untuk mencegah penularan COVID-19. Metode pelaksanaan pengabdian yang dilakukan yaitu : (a) tahap persiapan ;(b) tahap sosialisasi secara langsung menggunakan media presentasi power point dan demonstrasi pembuatan jamu; (c) tahap evaluasi dengan melakukan tanya jawab dengan masyarakat dan demonstrasi ulang peserta membuat jamu; (d) tahap pembagian masker, multivitamin dan jamu gratis kepada masyarakat. Tim pengabdian memberikan materi tentang edukasi tanaman obat peningkat imunitas tubuh saat pandemi COVID-19 serta membagikan masker, multivitamin dan jamu gratis kepada masyarakat. Kegiatan pengabdian masyarakat ini berjalan dengan lancar. Sehingga dapat disimpulkan, mengedukasi masyarakat secara langsung lebih efisien dan efektif untuk memberikan pemahaman kepada kepada masyarakat namun harus dilaksanakan sesuai dengan protokol kesehatan di masa New Normal.
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 Aktivitas Antioksidan Pada Teh Chamomile Kemasan Berdasarkan Variasi Suhu Dan Lama Penyeduhan Dengan Metode Dpph (1,1-diphenyl-2-picrylhydrazyl) Dhea Nur Fadhilah*; Binsar Sitorus; Tumpak Rudi Aman Manik; Eva Siburian
JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS) Vol. 4 No. 1 (2022): JURNAL TEKNOLOGI KESEHATAN DAN ILMU SOSIAL (TEKESNOS)
Publisher : Universitas Sari Mutiara Indonesia

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Abstract

Antioxidants can neutralize free radicals and protect the body from various diseases by binding to free radicals and highly reactive molecules that can damage cells. Increased knowledge about free radical activity has resulted in the use of antioxidant compounds being increasingly developed for food, beverages, and treatment. Tea is a very popular drink and is consumed by almost all people in the world and become an important agricultural product, one of them is Chamomile tea. Chamomile tea comes from Chamomile flowers which contain lots of chemical compounds such as tannins and flavonoids namely: polyphenol compounds and their derivatives. Group of compounds Tea is one type of functional beverage because in tea is contained natural antioxidants, namely flavonoids that can keep the body from free radical attacks. This study aims to determine the influence of temperature and duration of brewing antioxidant power in the water of broom tea by using the DPPH method. This study used a randomized block design method (RAK), factor A is the brewing temperature (20˚C, 40˚C, and 50˚C) and factor B is the length of the brewing (2, 4, and 6 minutes) treatment combination of 9 treatments.The research results showed that with the higher temperature and duration of brewing the total content of the antioxidant power in tea steep also increased. And the combination of good performance based on the IC 50 test result is a combination of A3B3 (temperature brewing 50˚C for 6 minutes) with the highest total antioxidant equal to 232,4617 µg/mL sample. The result of a statistical test of Kurskal Wallis antioxidant activity of chamomile tea with a variation of temperature 20˚C, 40˚C, and 50˚C and brewing time 2 minutes, 4 minutes, 6 minutes there was a significant difference.
Co-Authors Dhea Nur Fadhilah* Eva Siburian Harianja, Ester Saripati Hestina Hutauruk, Dumartina Kesaktian Manurung Sianipar, Artha Yuliana Suedy Jordan Nainggolan Suharyanisa Tumpak Rudi Aman Manik Yenni Gustiani Tarigan