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All Journal Journal of Food and Pharmaceutical Science Jurnal Sains dan Teknologi Pangan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Indonesian Journal of Agricultural Research Journal of Saintech Transfer

Herla Rusmarilin

Universitas Sumatera Utara

Author-ID : 366185

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Medicine & Pharmacology Social Sciences Veterinary Other

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Studi Pembuatan Minuman Serat Alami Yang Kaya Î²-Karoten Rusmarilin, Herla; Sair Siregar, Muhammad; Syukri Tbn, Irfan
Agrintech: Jurnal Teknologi Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : UNIVERSITAS MUHAMMADIYAH SUMATERA UTARA

Research on the Study of Natural Fibers Beverage Making Rich Beta Carotene method completely randomized design (CRD) with two (2) replicates. The first factor is the ratio of stem kale and skin melinjo, namely: S1 = 100: 0%, S2 = 75: 25%, S3 = 50: 50%, S4 = 25: 75%, S5 = 0: 100 The second factor is the addition of Carrots juice (W), which consists of three levels, namely: W1 = 30% = 40% W2, and W3 = 50%. The parameters observed: Moisture, Ash levels, Fiber Content, Content Beta carotene, water absorption, oil absorption, organoleptic color, flavor and aroma. The statistical analysis was obtained, that the ratio of water spinach stems and bark melinjo provide highly significant effect (P <0.01) on water content, ash content, Fiber Content, Content Beta Carotene, water absorption, oil absorption Organoleptik flavor and aroma as well as had no significant effect (P> 0.05) to organoleptic color. And the addition of carrot juice provides highly significant effect (P <0.01) on water content, ash content, content of fiber, beta-carotene content, water absorption, oil absorption, organoleptic aroma, color and flavor. Interaction provides highly significant effect (P> 0.01) on water content and water absorptionÂ Keywords: Stem kale, Caucasian Melinjo, Carrot.

HUBUNGAN KADAR TARTRAZIN DAN SENG (ZN) DALAM DARAH PADA ANAK PENDERITA DEFISIT PERHATIAN DAN GANGGUAN HIPERAKTIVITAS (ADHD) Batubara, Melvariani Syari; Siregar, Yahwardiah; Rusmarilin, Herla; Soviani, Sri; Febriani, Husnarika
BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Vol 4, No 1 (2017): Agustus
Publisher : Program Studi Biologi, Fakultas Biologi Universitas Medan Area

This research aims to study Tartrazine and Zinc (Zn) status in blood sample of Attention Deficit Hyperactivity Disorder (ADHD) children. Deductive research using the descriptive method through 3 stage, namely : 1. Taken of blood sample, 2. Analysis of Tartrazine status in blood sample was performed by using High Performance Liquid Chromatograpy (HPLC) method, and 3. Analysis of Zinc (Zn) status in blood sample were measurements by using Atomic Adsorbance Spectrophotometry (AAS) method. Data were analyzed using descriptive analysis techniques and Chi Square tests (X2) by Computer programs (SPSS 15). The result of the assessment of Tartrazine status in blood sample of ADHD children that had been was considered statistically highly significant a increase of the assessment of Tartrazine status in blood sample of ADHD children by 130 mg/ml compared with laboratory reference (control) by 28 mg/ml, HA>C** (p<0,001). The result of the assessment of Zinc (Zn) status in blood sample of ADHD children that had been was showed statistically highly significant a reduce of the assessment of Zinc (Zn) status in blood sample of ADHD children by 0,37 Âµg/ml compared with laboratory reference (control) by 0,64-1,18 Âµg/ml, HA<C** (p<0,001). This was considered a reduction and increase in Tartrazine and Zinc (Zn) concentrations induces of the Hyperactivity children by 95%.

MINUMAN PROBIOTIK SOY-YAMGHURT KAYA ANTIOKSIDAN, TOTAL FENOL DAN FLAVONOID DARI BAHAN BAKU BENGKUANG DAN KEDELAI Rusmarilin, Herla; Julianti, Elisa; Kwanariesta, Jessica
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Soy-yamghurt adalah produk fermentasi sari kedelai dan sari bengkoang yang dibuat dengan menambahkan bakteri Lactobacillus delbruekii subsp. bulgaricus dan Streptococcus salivarus subsp. thermophillus. Soy-yamghurt dapat memaksimalkan pemanfatan kedelai dan umbi bengkoang sebagai pangan fungsional serta dapat meningkatkan nilai gizinya.Umbi bengkoang dan kedelaimengandung senyawa yang bermanfaat sebagai antioksidan. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap non faktorial. Penelitian ini bertujuan menentukan aktivitas antioksidan metode DPPH, total fenol dan flavonoid dalam minuman soy-yamghurt dari bahan baku bengkoang dan kedelai. Hasil penelitian menunjukkan bahwa IC50 soy-yamghurt dalam meredam radikal bebas DPPH berkisar 58,718-18,112 pada menit ke-5 inkubasi dan 39,7204-11,9925mg/L pada menit ke-60, sedangkan total fenol sebesar 727,259μgGAE/g dan total flavonoid sebesar 1363,980 μgQE/g sedangkan total BAL berkisar 1,36 x109–1,45 x 109 CFU/g pada perbandingan sari bengkuang:kedelai (50:50) dan suhu inkubasi 6 jam. Kata kunci : Aktivitas antioksidan, DPPH, soy-yamghurt, total fenol, total flavonoid

Toxicity Test Pediocin N6 Powder Produced from Isolates Pediococcus Pentosaceus Strain N6 on White Mice Ketaren, Nurjama'yah Br.; Marlida, Yetti; Arnim, Arnim; Yuherman, Yuherman; Rusmarilin, Herla
Journal of Food and Pharmaceutical Sciences Vol 4, No 1 (2016): J. Food Pharm. Sci (January-April)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Pediocin N6 powder is a bacteriocin the heat resistant derived from isolates Pediococcus pentosaceus strain N6. These were isolated from water source heat Rimbo Panti West Sumatra. Pediocin N6 powder has high antimicrobial activity, so the potential to be used as biopreservatif on meat and food processing industry which involves heating. Toxicity test was conducted to determine the effects of the toxic effect of a single dose of oral Pediocin N6 powder in test animals male white mice to determine the LD50 and see changes in body weight of mice for 15 days of treatment. Changes in body weight of mice was determined by using non factorial experiment in a completely randomized design consists of 4 treatments and 5 replications. The test animals were divided into 4 groups and each treatment consisted of 5 mice. The treatments tested consisted of Pediocin N6 powder 5000 mg/kg body weight, 10,000 mg/kg body weight, 15,000 mg /kg and 20,000 mg /kg body weight of mice. The test results showed that the Pediocin N6 powder up to a dose of 20 000 mg/kg in a single oral dose administration, there are no death of mice to 15 days of treatment. Based on the LD50 value of a single oral dose can not be calculated, based on it can be stated LD50 value pseudo Pediocin N6 powder greater than 20,000 mg /kg in male mice. The average changes in body weight of mice at a dose of Pediocin N6 powder treatment of up to 20,000 mg/kg every 2 days weighing from day 1 to day 15 of 2.1 gr. Based on these tests Pediocin N6 powder safe used as industry biopreservatif on meat and food processing involves heating.Key word: Toxicity Test, Pediocin N6 Powder, White Mice, Biopreservatif on Meat

FIELD SCHOOL OF ORGANIC FARMING AS AN EFFORT TO INCREASE ORGANIC RICE PRODUCTION Hasanah, Yaya; Hanum, Hamidah; Rusmarilin, Herla
Journal of Saintech Transfer Vol. 2 No. 2 (2019): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

The increase in people's healthy life style has increased the demand for organic rice. However, this is not supported by sufficient increase in the organic rice production. Therefore, Field School of Organic Farming (FS-OF) was conducted as an effort to increase the organic rice production. This FS-OF activity is aimed to improve farmers' understanding and skill about the organic rice cultivation through demonstration plots. The service activities that have been carried out include the production of demonstration plots for organic and conventional rice cultivation to compare their production, handover of technology transfer tools, training in organic rice cultivation, making the liquid organic fertilizers and organic pesticides, and biochar. The results of community service have increased the understanding of field school participants and increased organic rice production by 10% when compared to conventional rice cultivation

Characteristics Physicals and Chemicals of Probiotic Drinks Soy-Yamghurt Nurhasanah; Rusmarilin, Herla; Silalahi, Jansen
Indonesian Journal of Agricultural Research Vol. 5 No. 2 (2022): InJAR, Vol. 5, No. 2, July 2022
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v5i2.8310

Soy-yamghurt is fermentation product of yam-bean extract and soybean extract made by adding bacterium Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophillus which are commonly used in the process of making yoghurt. This study aims to determine the physical and chemical characteristics of soy-yamghurt probiotic drinks. The research used a completely randomized design factorial with two factors, i.e.: ratio of yam-bean extract with soybean extract (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%) and fermentation periods (4 hours; 6 hours; 8 hours). The result showed that ratio of yam-bean extract with soybean extract had highly significant effect on color test value, viscosity, moisture content, protein content, total sugar content, reducing sugar content, starch content, and glucose content. In the meantime, the fermentation periods had highly significant effect on viscosity, moisture content, total sugar content, reducing sugar content, starch content, glucose content and had significant effect on color and protein content. Interaction between the two factors had a highly significant effect on viscosity, reducing sugar content and had significant effect on moisture content. Furthermore, the interaction had no significant effect on color, protein content, total sugar content, starch content, and glucose content. The best soy-yamghurt was produced with ratio of yam-bean with soybean extract 50:50 fermented for 6 hours.

Co-Authors Arnim, Arnim Elisa Julianti Elvana, Ayu Febriani, Husnarika Hamidah Hanum Jansen Silalahi Ketaren, Nurjama'yah Br. Kwanariesta, Jessica Mardiani, T.Helvi Melvariani Syari Batubara Nurhasanah Ramlan Silaban Sair Siregar, Muhammad Sinaga, Rika Nailuvar Soviani, Sri Syukri Tbn, Irfan Yahwardiah Siregar Yaya Hasanah Yetti Marlida Yuherman Yuherman

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