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POTENCY OF SOURSOP LEAF (ANNONA MURICATA L.) DECOCTION WATER AS A TRIGGER FOR MICE (MUS MUSCULLUS) LIVER CELL REGENERATION MARKED BY CYCLIN D1 EXPRESSION DUE TO RHODAMINE B INFECTION Pramita Wally
Yudishtira Journal : Indonesian Journal of Finance and Strategy Inside Vol. 2 No. 2 (2022): Yudishtira Journal : Indonesian Journal of Finance and Strategy Inside
Publisher : Gapenas Publisher

Soursop leaf (Annona muricata L.) is one of the plants that contains chemical compounds such as acetogenins, flavonoids, saponins, tannins, triterpenoids and glycosides where this group of chemical compounds has the potential as antioxidants to ward off free radicals. This study aimed to determine the effect of soursop leaf decoction in regenerating liver cells of male mice of the Balb/C strain induced by rhodamine B through the expression of cyclin D1. The 25 mice were divided into 5 groups, namely group I was given standard feed, group II was given standard feed and rhodamine B 0.4 mg/ml, groups III, IV and V were given standard feed, rhodamine B 0.4 mg/ml, and water. soursop leaf decoction with doses of 3.64 mg/g BW, 7.28 mg/g BW, and 10.92 mg/g BW for each group. The treatment was carried out for 14 days by giving soursop leaf boiled water after rhodamine B induction for 7 days. The results showed that the boiled water of soursop leaves at a dose of 10.92 mg/g BW had a significant effect on reducing levels of SGOT and SGPT (p<0.05) and could regenerate mice liver cells through the expression of cyclin D1. Based on the results of the study, it can be concluded that the antioxidant content of soursop leaf boiled water can prevent liver cell damage in mice and increase cell regeneration power

THE EFFECTIVENESS OF SOURSOP (Annona muricata L.) BOOKING WATER ON BLOOD BIOCHEMICAL LEVELS OF MOUSE (Mus musculus) INDUCED RHODAMIN B Pramita Wally
International Journal of Multidisciplinary Research and Literature Vol. 1 No. 4 (2022): INTERNATIONAL JOURNAL OF MULTIDISCIPLINARY RESEARCH AND LITERATURE
Publisher : Yayasan Education and Social Center

This study aimed to determine the effect of giving soursop (Annona muricata L.) boiled water for 14 days on biochemical blood levels, including SGOT, SGPT, urea, and creatinine in the balb-C strain mice induced by rhodamine B orally. Twenty-five male mice were divided into five groups, namely groups I and II as negative control and positive control. Group III was treated with soursop leaf boiled water at 3.64 mg/mouse, and group IV was treated with soursop leaf boiled water at 7.28 mg/mice. Mice, while group V was treated with 10.92 mg/mouse of soursop leaf boiled water. The treatment was carried out for 14 days by giving soursop leaf boiled water seven days after administration of rhodamine B. On days 1, 7, and 14, the mice took intracardially, and then the levels of SGPT, SGOT, urea, and creatinine were measured. The data were then analyzed using the One way ANOVA test and continued with the LSD test. One-way ANOVA test results showed that giving soursop leaf boiled water had a significant effect on reducing SGOT, SGPT, urea, and creatinine (p<0.05). The results of the LSD test showed significant differences between levels of SGOT SGPT, urea, and creatinine in the group before treatment, after administration of rhodamine B, and after administration of soursop leaf boiled water. It concludes that the treatment of soursop (Annona muricata L.) cooked in the water had the most practical effect in neutralizing the damage to liver and kidney cells of mice exposed to rhodamine B. Because it contains antioxidants, the water that boiled with soursop leaf provided a cytoprotective effect by neutralizing the free radicals caused by rhodamine B

Pemberdayaan Perempuan Melalui Pelatihan Pembuatan Bakso Ikan Cakalang Bagi Masyarakat Negeri Mamala Kabupaten Maluku Tengah Pramita Wally; Azwar Abdollah
BAKTI : Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2022): BAKTI : Jurnal Pengabdian Kepada Masyarakat
Publisher : LLDikti Wilayah XII Maluku dan Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51135/baktivol2iss1pp75-84

Pemberdayaan perempuan untuk meningkatkan nilai perekonomian keluarga dapat mengoptimalkan pemanfaatan produksi hasil tangkapan laut yang diversifikasi sebagai produk olahan ikan menjadi bakso ikan. Produk bakso ikan dipilih sebagai usaha untuk berwirausaha dengan memiliki prospek yang menjanjikan karena sangat digemari masyarakat. Bakso ikan juga memiliki nilai gizi yang tinggi sehingga bisa menambah nilai jualnya di pasaran. Tujuan penulisan ini adalah menganalisis optimalisasi pemberdayaan perempuan melalui Pelatihan Pembuatan Bakso Ikan Cakalang Bagi Masyarakat Negeri Mamala Kabupaten Maluku Tengah. Metode pelatihan yang digunakan bersifat pendampingan demo masak secara langsung kepada peserta pada masing-masing kelompok agar mereka memiliki pengetahuan tentang pengolahan dan mampu memvariasikan cara pengolahan pembuatan bakso secara tepat. Kemudian di akhir kegiatan dilakukan evaluasi dan refleksi. Kegiatan pemberdayaan masyarakat melalui pelatihan pembuatan bakso ikan ini dilaksanakan pada bulan November 2021 yang diikuti oleh lebih kurang 20 peserta. Hasil pendampingan melalui pelatihan pembuatan bakso ikan cakalang dengan varian rasa rempah khas Maluku yang bebas akan bahan pengawet menjadi suatu produk baru dengan standar mutu yang cukup menjadi nilai tambah tersendiri tanpa mengurangi nilai gizi, sehingga layak dijadikan produk dalam pengembangan usaha kecil menengah agar dapat meningkatkan penghasilan untuk memperbaiki taraf hidup serta dapat mengembangkan kreativitas sumberdaya masyarakat desa.

ANALYSIS OF Escherichia coli BACTERIA CONTENT IN FISH MEAT WITH VITEK 2 COMPACT Pramita Wally
Asian Journal of Aquatic Sciences Vol 5 No 3 (2022): December
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/ajoas.5.3.335-341

Transmission of Escherichia coli in food can occur through contact with infected workers, as well as tools and materials used during food processing. One way to determine the presence of E.coli in processed fish balls is to perform a bacteriological test. The purpose of this study was to detect the presence or absence of bacteria in fish balls so that it can be seen whether these meatballs are in the hygienic category and are suitable for consumption or not. This type of research is a laboratory experiment. This research was conducted at the Maluku Provincial Health Laboratory on 26-28 January 2022. The sample used in this study was fish balls taken by purposive sampling (taken according to research needs) for laboratory testing. Based on the results above, it shows that the E.coli bacteria found in the meatball samples during the phenotyping test with Vitek 2 compact both at a dilution of 10-1 to 10-3 were not identified because they had not passed the maximum limit. Based on the results obtained, it was found that the fish balls made by service participants in Mamala country were still in accordance with the criteria of the Indonesian National Standard (SNI) No.7388:2009 regarding the maximum limit of E.coli bacterial contamination in processed meat products made by the government for the protection of consumers regarding the quality of the product in circulation and declared to meet the requirements for the maximum threshold of microbial contamination in food if the value is 3/g for the status fit for consumption. The condition of the value of the test results of the fish balls sample under study is due to the fact that food makers or processors when processing fish balls still use the correct sanitation and hygiene principles and according to procedures

Efektivitas Ekstrak Myristica fragrans Houtt Terhadap Bakteri Patogen Pseudomonas aeruginosa dan Methicilin Resistensi Staphylococcus aureus Pramita Wally; Andi Sitti Marwah; Azril Fajar Warang
Jurnal Biotek Vol 10 No 2 (2022): DESEMBER
Publisher : Department of Biology Education of Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/jb.v10i2.31930

Nutmeg (Myristica fragrans Houtt) is enriched with secondary metabolites and has been traditionally believed to be useful in the treatment of infection and inflammation. The aim of this study was to determine the effective concentration of nutmeg extract in inhibiting skin pathogenic bacteria Pseudomonas aeruginosa and Methicillin-Resistant Staphylococcus aureus (MRSA). The research type was a laboratory experiment to measure antibacterial activity in vitro through Kirby and Bauer's disk diffusion technique. Work procedures included a phytochemical test, extraction, and antibacterial activity tests. The results of the study based on the one-way ANOVA test showed that f-count ˃ f-table which means that nutmeg pulp extract was effective in inhibiting P. aeruginosa and Meticillin Resistance of Staphylococcus aureus as a whole total treatment. The concentration of 80% was the highest concentration, with an average diameter of the inhibition zone against P. aeruginosa of 17.3 mm and 19.6 mm for the inhibition zone of Meticillin-Resistant Staphylococcus aureus. The mean value of the diameter of the inhibition zone is categorized as a strong antibacterial substance.

INCREASING COMMUNITY EDUCATION ON COASTAL ENVIRONMENTAL SUSTAINABILITY THROUGH THE BEACH CLEAN MOVEMENT IN MAMALA VILLAGE, REGENCY. MALTENG Pramita Wally; Nurainy Kaliky
Batara Wisnu : Indonesian Journal of Community Services Vol. 3 No. 1 (2023): Batara Wisnu | Januari - April 2023
Publisher : Gapenas Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53363/bw.v3i1.176

The purpose of this community service activity is to increase public awareness in order to protect the coastal area of ??Mamala Country so that it is free from garbage. The method used in this service is the method of observation and participation with three stages of activity for participants, namely before the activity, carrying out the activity and after the activity. This service activity was carried out at Mamala State Beach, Leihitu District, Central Maluku Regency, attended by 22 people consisting of lecturers, local communities and tourists. This beach clean movement activity can be carried out smoothly in accordance with the planned activities. This activity can develop the mindset of the community and increase their concern in preventing environmental pollution which in turn can make the beach clean, beautiful and comfortable and can increase the visiting power of tourists to the beach

Pelatihan Pembuatan Bakso Sehat bagi Ibu Rumah Tangga Desa Mamala Kabupaten Maluku Tengah Pramita Wally; A Abdollah; A S Marwah; I S. S Sohilauw; A Wahyudi
MANGENTE: JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 2, No 1 (2022): PENDIDIKAN KARAKTER DAN PEMBERDAYAAN MASYARAKAT
Publisher : IAIN AMBON

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33477/mangente.v2i1.3039

Healthy meatballs are meatballs that are processed without using food preservatives by paying attention to adequate sanitation quality so as to produce hygienic meatball products. Processing of healthy meatballs from fish can be done yourself, starting from processing raw materials to the appropriate boiling process in order to avoid bacteria that cause disease infections due to bacterial contamination, considering that meatballs are one of the processed products that are very popular with the public. Healthy meatballs from fish are safe for consumption because they have high nutritional value so that they can increase their selling value in the market. household economic value. Activities are carried out using the method of material presentation, discussion and practice. The result of this service is increasing public awareness in producing and consuming healthy natural processed products and the creation of fish ball products with a mixture of natural ingredients as preservatives so as to improve the quality of meatballs free from bacterial contamination. There is a need for the sustainability of this activity, especially the existence of innovation training or diversification of other food products so that they are worthy of being used as products in the development of small and medium enterprises in order to increase income to help the household economy.Keywords: Healthy Meatballs, Celery, Entrepreneur

PEMBUATAN DAN DIVERSIFIKASI PRODUK OLAHAN BUAH PALA MENJADI SELAI PALA DALAM PEMBUATAN NASTAR PADA KELOMPOK USAHA MIKRO KECIL DAN MENENGAH (UMKM) KOTA AMBON Pramita Wally; Andi Sitti Marwah
BAKIRA: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2 (2023): BAKIRA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/bakira.2023.4.2.94-100

Buah pala (Myristica fragrans Houtt) terkenal akan citarasanya dalam bidang masakan, namun ternyata pala juga punya banyak manfaat bagi bidang kehidupan lainnya. Para ahli yang meneliti tentang kandungan nutrisi buah pala menemukan bahwa buah pala mengandung senyawa kimia yang bermanfaat bagi kesehatan. Buah pala dapat mengobati susah tidur, masuk angin, rematik, melancarkan pencernaan, peningkatan selera makan, meringankan nyeri haid, bahkan mengatasi rasa mual di tubuh. Seiring perkembangan jaman dan teknologi, kini pengolahan pala tidak hanya untuk membuat bubuk masakan dan daging manisan saja namun dapat diolah juga menjadi selai pala. Tujuan kegiatan ini yaitu untuk memberdayakan ibu-ibu rumah tangga dan calon wirausaha dari lingkup mahasiswa dalam meningkatkan pendapatan keluarga. Jenis pelaksanaan pengabdian berupa demontstrasi dan pelatihan. Metode pelaksanaan kegiatan terdiri dari 4 tahapan yaitu tahap persiapan, pelaksanaan, evaluasi dan tahap refleksi. Waktu pelaksanaan pada bulan Agustus 2022 dengan jumlah peserta sebanyak 17 orang. Luaran pengabdian ini diantaranya meningkatkan pengetahuan bagi ibu-ibu rumah tangga dan calon wirausaha muda mengenai cara membuat dan menghasilkan produk baru berupa nastar isian selai pala, selain itu meningkatkan kreatifitas ibu-ibu rumah tangga mengenai teknik diversifikasi buah pala sehingga menjadi produk yang menguntungkan serta untuk meningkatkan jiwa wirausaha bagi ibu rumah tangga dalam meningkatkan pendapatan keluarga.

APPLICATION OF STEM-BASED BLENDED LEARNING TO THE COGNITIVE ABILITIES OF 11 AMBON STATE SENIOR HIGH SCHOOL STUDENTS Wally, Pramita; Kubangun, Muhammad Tarmizi
BIOPENDIX: Jurnal Biologi, Pendidikan dan Terapan Vol 10 No 1 (2023): Biopendix: Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol10issue1page26-35

Background: Blended learning is a mixed learning model between face-to-face and online learning. The STEM-based blended learning model can guide and train students to think logically, critically, evaluatively, creatively in solving problems and making decisions related to dealing with life's problems by utilizing technology and applying it in real life. Methods: The type of research used was a pre-experimental design with one group pretest-posttest. The research was located at SMA Negeri 11 Ambon and was carried out on January 2022. The research subjects were 36 students in class XII MIA-4 at SMAN 11 Ambon in the 2021-2022 academic year. Results: The results of the study show that there is a fairly effective effect in improving cognitive outcomes in class XII students of SMA Negeri 11 Ambon. Conclusion: There is an influence of the application of blended learning with the STEM approach to increasing scientific literacy and cognitive abilities of class XII students of SMA Negeri 11 Ambon in the new normal period

ANALYSIS OF Escherichia coli BACTERIA CONTENT IN FISH MEAT WITH VITEK 2 COMPACT Wally, Pramita
Asian Journal of Aquatic Sciences Vol. 5 No. 3 (2022): December
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Transmission of Escherichia coli in food can occur through contact with infected workers, as well as tools and materials used during food processing. One way to determine the presence of E.coli in processed fish balls is to perform a bacteriological test. The purpose of this study was to detect the presence or absence of bacteria in fish balls so that it can be seen whether these meatballs are in the hygienic category and are suitable for consumption or not. This type of research is a laboratory experiment. This research was conducted at the Maluku Provincial Health Laboratory on 26-28 January 2022. The sample used in this study was fish balls taken by purposive sampling (taken according to research needs) for laboratory testing. Based on the results above, it shows that the E.coli bacteria found in the meatball samples during the phenotyping test with Vitek 2 compact both at a dilution of 10-1 to 10-3 were not identified because they had not passed the maximum limit. Based on the results obtained, it was found that the fish balls made by service participants in Mamala country were still in accordance with the criteria of the Indonesian National Standard (SNI) No.7388:2009 regarding the maximum limit of E.coli bacterial contamination in processed meat products made by the government for the protection of consumers regarding the quality of the product in circulation and declared to meet the requirements for the maximum threshold of microbial contamination in food if the value is 3/g for the status fit for consumption. The condition of the value of the test results of the fish balls sample under study is due to the fact that food makers or processors when processing fish balls still use the correct sanitation and hygiene principles and according to procedures.

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