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All Journal Jurnal Pengolahan Pangan BIOEDUPAT: Pattimura Journal of Biology and Learning German für Gesellschaft (J-Gefüge)
Ferymon Mahulette
Universitas Pattimura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Languange, Linguistic, Communication & Media Other

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Decreasing SGPT level and macrophage activity through CD68 expression in the Balb/c mice (Mus musculus) liver infected with Salmonella typhi after treating with atung seeds (Parinarium glaberimmun Hassk) Eifan Boyke Pattiasina; Pieter Kakisina; Ferymon Mahulette
BIOEDUPAT: Pattimura Journal of Biology and Learning Vol 1 No 1 (2021): Bioedupat : Pattimura Journal of Biology and Learning
Publisher : Program Studi Pendidikan Biologi, Pascasarjana, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (628.827 KB) | DOI: 10.30598/bioedupat.v1.i1.pp17-23

Abstract

Normally macrophages are always in the body and spread in various body tissues such as liver tissue (Kupffer cells). Macrophages in tissue can be identified by the expression of several markers, in humans the marker is CD68. The increase and decrease in macrophage activity in the liver can also be indicated by an increase in SGPT levels so that atung seeds have the ability to inhibit the growth of S. tyhpi bacteria which contain tannin compounds which can damage microbial cell walls and form bonds with microbial functional proteins so that bacterial growth is inhibited. The purpose of this study was to determine the SGPT levels and macrophage activity. The method used is laboratory experiment. The results showed an increase in SGPT levels in the positive control (87.00 ± 2,915) and a concentration of 25% (84.20 ± 3,962) and a decrease in SGPT levels in the negative control (50.80 ± 2.168 *), 50% concentration (78.20 ± 3.114 *) and concentrations. 75% (58.20 ± 3,834), decreased macrophage activity in the liver also occurred at a concentration of 50% and at a concentration of 75%, the liver was normal, which was indicated by the resulting brown expression
KARAKTERISTIK MIKROBIOLOGI DAN KIMIA INASUA IKAN BABI (RUVETTUS TYDEMANI WEBER) DENGAN DAN TANPA NIRA KELAPA Ferymon Mahulette; Tri Santi Kurnia
Jurnal Pengolahan Pangan Vol 6 No 1 (2021)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v6i1.41

Abstract

Inasua ikan babi (Ruvettus tydemani) adalah produk fermentasi ikan yang sangat digemari masyarakat Teon, Nila, dan Serua (TNS) di Maluku Tengah. Produk fermentasi ini diolah dengan menambahkan garam saja (inasua tanpa nira) atau garam dan nira kelapa (inasua nira). Inasua ikan babi sejak lama dikonsumsi masyarakat TNS tetapi karakteristik mikrobiologi dan kimia produk fermentasi ini belum pernah diteliti. Penelitian ini bertujuan untuk mendeskripsikan karakteristik mikrobiologi dan kimia inasua ikan babi untuk mengetahui kelayakan produk ini sebelum dikonsumsi. Analisis Mikrobiologi menggunakan metode hitungan cawan pada media Nutrient agar (NA), Mannitol Salt Agar (MSA), de Man, Rogosa and Sharpe Agar (MRSA) dan Eosin Methylene Blue Agar (EMBA) sedangkan analisis kimia meliputi uji kadar histamin, Total Volatile Base-Nitrogen (TVB-N), Trimethylamine-Nitrogen (TMA-N), asam lemak bebas dan mineral. Sebanyak 7 isolat ditemukan pada inasua tanpa nira, sedangkan inasua nira hanya ditemukan 6 isolat yang didominasi oleh Staphylococcus dan Bacillus. Kadar TVB-N dan TMA-N inasua tanpa nira sedikit lebih tinggi dibanding inasua nira, sebaliknya kadar histamin dan asam lemak bebas inasua nira lebih tinggi dibandingkan inasua tanpa nira. Secara umum inasua nira memiliki jumlah bakteri patogen lebih sedikit dibandingkan inasua nira, sebaliknya karakteristik kimia inasua tanpa nira lebih aman untuk dikonsumsi dibandingkan inasua nira.
Potential of vegetable waste as alternative production bioelectricity Yulviany Latuihamallo; Ferymon Mahulette; Theopilus Wilhelmus Watuguly
BIOEDUPAT: Pattimura Journal of Biology and Learning Vol 3 No 1 (2023): Bioedupat : Pattimura Journal of Biology and Learning
Publisher : Program Studi Pendidikan Biologi, Pascasarjana, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bioedupat.v3.i1.pp90-94

Abstract

Energy use is closely related to world economic growth and urbanization. Therefore, research was carried out by utilizing organic vegetable waste as a source of renewable energy. This study aims to determine variations in incubation time of vegetable waste that affect electricity production and to determine differences in bio-electricity production based on variations in incubation time of vegetable waste. The results of bioelectricity measurements in the Microbial Fuel Cell reactor, the maximum production of bioelectricity is found at the incubation period of 7 days, namely 9.48 mA at the 0th minute (initial), the maximum electric voltage is 288 mV at the 60th minute, the maximum power is 2205.50 mW in the 30th minute, and the maximum power density is 152.10 mW/m2 in the 30th minute.
Edukasi EDUKASI VIDEO PRODUK PANGAN KACANG GUDE BAGI GURU KABUPATEN BURU SELATAN Alwi Smith; Kristin Sangur; Ferymon Mahulette; Ritha Lusian Karuwal
German für Gesellschaft (J-Gefüge) Vol 2 No 1 (2023): German für Gesellschaft (J-Gefüge)
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jgefuege.2.1.51-60

Abstract

Currently public education can be done through the use of video. This is done so that activities run smoothly and save time, as well as benefit people who are not familiar with the potential of pigeon pea. Pigeon pea as a functional plant for the Kisar people can be processed into functional food products such as sweet soy sauce, jam, sweetened condensed milk, pigeon pea extract, gude crackers, and cajanus bar. For this reason, this video is very important to do to explain the tools and materials that need to be prepared and how to make these food products to Science/Biology and Craft teachers. This educational activity method is carried out through preparation and implementation activities for one month. The results obtained are that science/biology and craft teachers can get to know pigeon pea, understand tools and materials and how to make functional food products. Recommendations for this educational activity can be implemented in the curriculum for crafts at the junior and senior high school levels
Co-Authors Alwi Smith Eifan Boyke Pattiasina Kristin Sangur Pieter Kakisina Ritha Lusian Karuwal Theopilus Wilhelmus Watuguly Tri Santi Kurnia Yulviany Latuihamallo