Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
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 Indonesian Journal of Medicine Journal of Saintech Transfer
Herla Rusmarilin
Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

Published : 9 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 9 Documents
Search

 1 
Studi Pembuatan Minuman Serat Alami Yang Kaya β-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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.372 KB) | DOI: 10.30596/agrintech.v1i1.1668

Abstract

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 absorption 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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.189 KB) | DOI: 10.31289/biolink.v4i1.960

Abstract

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 µg/ml compared with laboratory reference (control) by 0,64-1,18 µg/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%.
Effect of Purple Sweet Potato (Ipomoea Batatas L.) on Reducing Renal Tissue Damage of House Mice (Mus Musculus L.) After Excessive Physical Exercise Sinaga, Rika Nailuvar; Rusmarilin, Herla; Mardiani, T.Helvi; Elvana, Ayu
Indonesian Journal of Medicine Vol 1, No 1 (2016)
Publisher : Masters Program in Public Health, Universitas Sebelas Maret, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (493.816 KB)

Abstract

Background: Heavy physical exercise can reduce blood flow and metabolism in kidney that eventually release free radicals. The free radicals can form oxydative stress and damage renal tissue. Exogenous antioxydant administration is usually recommended to minimize the renal tissue damage. This study aimed to examined the effect of purple sweet potato (Ipomoiea batatas L.) extract on renal tissue damage  in mice  (mus musculus L.) after heavy physical exercise.Subjects and Method: This was a randomized controlled trial with post test only control design. The study subjects included twenty four male white mice with DD Webster strain. These mice were divided into six groups. After undergoing excessive swimming exercises that lasted forteen days, purple sweet potato extract was given to the experimental group. There were three experimental groups receiving three different doses of purple sweet potato. The mice kidney was taken as sample for microscopic examination to determine the extent of tissue damage. Difference in renal tissue damage was tested by Kruskal-Wallis.Results: Microscopic examination showed statistically significant difference in tissue damage both in right (p=0.001) and left (p=0.036) kidneys, between study groups. The experimental groups showed less damaged than control group.Conclusion: Purple sweet potato (Ipomoiea batatas L) can lessen renal damage in male white mice (Mus musculus L) undergoing excessive physical exercise.Keywords: purple sweet potato (Ipomoiea batatas L), renal tissue damage miceCorespondance: Rika Nailuvar Sinaga. Faculty of Sport Science, Medan University. Email: rikanailuvar890@gmail.comIndonesian Journal of Medicine (2016), 1(1): 76-83https://doi.org/10.26911/theijmed.2016.01.01.10
Effect of Purple Sweet Potato (Ipomoea Batatas L.) Extract on Glutathione Peroxidase (GPx) Activities in Hepatic House Mice (Mus musculus) After Maximum Physical Exercise Elvana, Ayu; Rusmarilin, Herla; Silaban, Ramlan; Sinaga, Rika Nailuvar
Indonesian Journal of Medicine Vol 1, No 2 (2016)
Publisher : Masters Program in Public Health, Universitas Sebelas Maret, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.822 KB)

Abstract

Background: Physical exercise can improve antioxidant defense system of organis. But long and heavy exercise can disrupt the balance of oxidant-antioxidant. Low glutathione peroxidase is associated with free radicals. Plant purple sweet potatoes (Ipomoea batatas L.) contain anthocyanins high enough that act as antioxidants. This stu­dy aimed to determine the effect of extracts of tubers of purple sweet potato (Ipomoea Batatas L.) on the activity of glutathione peroxidase (GPx) liver of mice (Mus Musculus) treated with maximal physical exercise.Subjects and Method: This was a true experimental study. This conducted with the design of the control group post-test only in vivo on 24 white male mice (Mus musculus), DD Webster strain. Da­ta analysis was using SPSS software 19. Statistical testing decision taken 5% significance level (p=0.05). Results: The results showed that the average enzyme activity of GPx in the P5 is the highest enzyme activity GPx (mean=19:39 ± SD=7:06, p=0.024), which means there are significant differ­rences in the enzyme activity of GPx values between groups.Conclusion: This study showed that the extract could increase the activity of GPx hepatic enzyme­es mice significantly.Keywords: physical exercise maximum, free radicals, purple sweet potato, anthocyanin, GPxCorrespondence: Ayu Elvana. School of Health Sciences (STIKes) Siti Hajar, Medan, Indonesia.Indonesian Journal of Medicine (2016), 1(2): 116-120https://doi.org/10.26911/theijmed.2016.01.02.05
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)

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.941 KB) | DOI: 10.14499/jfps

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.624 KB) | DOI: 10.32734/jst.v2i2.512

Abstract

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
Analysis on Soy-Yamgurt Potential as Antidiabetic in Streptozotocin-Nicotinamide Induced Rats Kwanariesta, Jessica; Rusmarilin, Herla; Suhaidi, Ismed
Indonesian Journal of Agricultural Research Vol. 1 No. 1 (2018): InJAR, Vol. 1, No. 1, March 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i1.174

Abstract

This study was conducted to determine the potential of soy-yamgurt probiotics drink from the mixture of yam and soy extract with a ratio of 1: 1 in reducing the fasting blood glucose level of rats induced by streptozotocin-nicotinamide. Based on the analysis of chemical and phytochemical characteristics of soy-yamgurt, it was found that it has water content (80.97%), total solids (18.85%), protein content (11.95%), total lactic acid (1.03%), viscosity (20.56 Pa.s), lactic acid bacteria (10.22 log CFU/g), fiber content (0.98%), IC50 value (44.99 μg/ml), total phenol (711.90 μgGAE/g) and total flavonoids (1345.73 μgQE/g). The in vivo test used thirty 10-16 week old male Wistar rats with an average weight of 160-200 g divided into 5 groups: P1 (control), P2 (streptozotocin-nicotinamide), P3 (glibenclamide of 0.45 mg/kg body weight), P4 (3 ml of soy-yamgurt) and P5 (3.5 ml of soy-yamgurt).The results showed that the soy-yamgurt at the doses of 3 ml/160 g body weight and 3.5 ml/160 g body weight for 4 weeks in streptozotocin-nicotinamide-induced rats had significantly (P<0.01) lowered blood glucose levels and increased their weight.
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

Abstract

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 Ismed Suhaidi Jansen Silalahi Ketaren, Nurjama'yah Br. Kwanariesta, Jessica 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