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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Journal of Natural Product and Pharmaceutical Chemistry Jurnal Penelitian Pendidikan IPA (JPPIPA) Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Agricultural Research Jurnal Ilmu Kefarmasian Indonesia JURNAL FARMASIMED (JFM) Journal of the Indonesian Medical Association : Majalah Kedokteran Indonesia Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Indonesian Journal of Pharmaceutical and Clinical Research Journal of Functional Food and Nutraceutical Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Health Sains Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA) Jurnal Natural Journal of Food and Pharmaceutical Sciences PEDAMAS (Pengabdian Kepada Masyarakat)

Jansen Silalahi

Departement Of Chemistry, Faculty Of Pharmacy, Universitas Sumatera Utara, Medan, 20115, Indonesia

Author-ID : 380182

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary

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The effect of brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity MAYA PRATIWI HUTABARAT; ZULKIFLI LUBIS; JANSEN SILALAHI
Jurnal Natural Volume 23 Number 1, February 2023
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v23i1.28329

Indonesia is a tropical country known for its biodiversity, one of which is the mother-in-law’s tongue (Sansevieria trifasciata Prain). Mother-in-law’s tongue leaves extract contains bioactive compounds, such as triterpenoids, steroids, and flavonoids and tradionally used especially as antidiabetics. The phenolic and flavonoid compounds in mother-in-law’s tongue are potential antioxidants, and usually processed into herbal tea. This research aimed to determine the effect of duration brewing time herbal tea from mother-in-law’s tongue leaves (Sansevieria trifasciata Prain) on total phenol, total flavonoid, and antioxidant activity. This study using Completely Randomized Designed (CRD) with 5 treatments (different brewing time that were 1, 3, 6, 9, 12 minutes) and 3 replications. The result showed that brewing time had a significant effect on total phenol, total flavonoid, and antioxidant activity. The optimum of brewing time herbal tea from mother-in-law’s tongue leaves is 6 minutes.

A Review on The Benefits of Probiotics as Fermented Food against Several Diseases Nasri, Nasri; Silalahi, Jansen; Kaban, Vera Estefania; Satria, Denny
Journal Akademik Universitas Swiss German Vol 5. No. 1 (Aug 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i1.110

Fermentation is a natural process when microorganisms such as yeast and bacteria convert carbohydrates such as starch and sugar into alcohol or acid. Some fermented products from microorganisms can be processed into foods that can be consumed and provide good health effects for the body. Fermented foods such as kefir, tempeh, natto, and kimchi are foods that produce probiotic bacteria, which are good bacteria that have a beneficial effect on the host when consumed in sufficient quantities (about 108–1011 CFU/mL). If probiotics are consumed in combination with prebiotics, they will have a synergistic effect called "synbiotics" and will increase the benefits of probiotics. Several in vitro, in vivo, and clinical studies have shown that probiotics can help with diseases like diarrhea, high cholesterol, diabetes, colon cancer, and dyslipidemia

EFFECT OF PROCESSING VARIOUS TYPES OF RICE ON CARBOHYDRATE LEVELS Pranata, Chandra; Silalahi, Jansen; ., Yuandani; Cintya, H
Jurnal FARMASIMED (JFM) Vol 5 No 1 (2022): Jurnal Farmasimed (JFM)
Publisher : Fakultas Farmasi Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jfm.v5i1.1111

Beras adalah salah satu makanan pokok di Indonesia yang mempunyai kandungan karbohidrat yang cukup tinggi antara 70 – 80 %. Zaman sekarang ada berapa cara untuk mengelolah beras menjadi nasi yakni dengan cara kukus dan menggunakan ricecooker. Tujuan dari penelitian ini adalah untuk menetukan kadar karbohidrat pada beras putih, beras merah dan beras hitam sebelum dan sesudah mengalami pengolahan menggunakan metode luff schrool. Berdasarkan hasil pemeriksaan karbohidrat dari beras putih, beras merah dan beras hitam sebelum dan sesudah mengalami pengolahan maka didapatkan hasil pemeriksaan sebelum mengalami pengolahan kadar karbohidrat tertinggi adalah pada beras putih 52,56 ± 0,20 % dan terendah beras hitam 40,47 ± 0,20 %, sedangkan jika dilihat dari cara pengolahan untuk kadar karbohidrat terendah terdapat pada beras hitam kukus dengan kadar 6,00± 0,20% sementara tertinggi pada beras putih ricecooker 14,00 ±1,4 % sehingga didapatkan kesimpulan bahwa adanya pengaruh pengolahan dalam penurunan kadar karbohidrat dalam beras. Kata Kunci: Karbohidrat, Pengolahan, Beras

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.

REVITALISASI MASAKAN BUMBU ARSIK KHAS MANDAILING DALAM BENTUK SEDIAAN SERBUK SACHET Silalahi, Jansen; Nasution, Khairina; Silalahi, Yosy Cinthya Eriwaty
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 4 No. 6 (2023): Volume 4 Nomor 6 Tahun 2023
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v4i6.19592

Desa Aek Galoga merupakan salah satu desa yang ada di kecamatan Panyabungan, kabupaten Mandailing Natal, Sumatera Utara. Panyabungan mempunyai luas wilayah 25.977,43 Ha. Merupakan kecamatan yang penduduknya adalah petani ikan kolam paling banyak yaitu 220 petani ikan. Dan masyakarat yang ada di desa Aek Galoga rata-rata bermata pencaharian sebagai petani ikan kolam tawar, hanya sebagian kecil dari masyarakat yang ada di desa ini bekerja sebagai petani dan pegawai. Sehingga banyak ikan tawar yang diolah dengan masakan tradisional khas daerah setempat. Daerah Aek Galoga juga banyak di tanam tanaman hortikultura karena memiliki daerah yang tropis sehingga bumbu masak yang segar dengan mudah didapatkan. Rumah makan di desa Aek Galoga biasanya mengolah masakannya dengan cara sederhana dan memiliki kekhasannya tersendiri. Dengan adanya inovasi pengolahan bumbu masakan arsik khas Mandailing yang tahan lama diharapkan dapat menjadi produk baru bagi masyarakat Desa Aek Galoga sehingga meningkatkan pendapatan masyarakat sekitarnya agar dapat keluar dari lingkaran kemiskinan yang sudah ada sejak lama. Kegiatan ini mendapatkan sambutan dari pemilik rumah makan ROMA RISKI mendapatkan ide inovasi baru untuk mengembangkan usahanya. Hasil pengamatan menunjukkan bahwa bahwa 90 % dari masyarakat tau bagaimana cara pembuatan simplisia untuk dijadikan sachet bumbu arsik di rumah makan ROMA RISKI sehingga mereka dapat mengaplikasikannya menjadi produk baru.

Decaffeination of robusta (Coffea canephora) green beans using enzymes from various types of fruit juice Silitonga, Anggriani Elfrida; Sinaga, Hotnida; Silalahi, Jansen
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.1

Robusta and Arabica are the two most widely cultivated coffee varieties in Indonesia, with Robusta typically exhibiting a higher caffeine content than Arabica. Caffeine is the primary compound in coffee, contributing to improved psychomotor performance and various physiological effects, including increased energy levels. According to SNI 01-7152-2006, the maximum recommended daily intake of caffeine in food or beverages is 150 mg/day or 50 mg/serving. This study aimed to reduce the caffeine content of coffee through an enzymatic approach using protease enzymes, based on the premise that protein degradation in the coffee bean membrane would lower caffeine content. Protease enzymes were derived from pineapple juice, papaya juice, chayote juice and ginger juice and determines the best soaking time. In the initial phase, the juice concentration most effective in reducing caffeine content was identified.. Factor 1 was the type of juice with 4 treatment levels (pineapple juice, papaya juice, chayote juice, and ginger juice) and factor 2 was the percentage of juice with 5 treatment levels (10%, 20%, 30%, 40% and 50%). Before the fermentation process, the caffeine content in Robusta coffee beans was 2.134%. However, after the enzymatic process involving various juice extracts, caffeine content decreased significantly, ranging from 1.295% (chayote extract) to 1.411% (pineapple extract). The optimal concentrations for reducing caffeine content were 40% pineapple juice, 50% papaya juice, 50% chayote juice, and 40% ginger juice. Then, decaffeination was carried out with variations in soaking time. Factor 1 was the best type of juice which includes 4 treatment levels (40% pineapple juice, 50% papaya juice, 50% chayote juice and 40% ginger juice) and factor 2 was the soaking time with 3 treatment levels (12 hours, 24 hours and 36 hours). Caffeine content decreased from 1.180% at 12 hours to 1.003% at 36 hours of soaking. The results indicated that prolonged soaking reduced caffeine, protein, and fat levels, but increasing moisture content and improving the cupping value of coffee beans.

Analisis Asam Lemak Omega 3 dan 6 pada Minyak Ikan Lele secara GC-FID Pandiangan, Maruba; Kaban, Jamaran; Wirjosentono, Basuki; Silalahi, Jansen
Jurnal Riset Teknologi Pangan dan Hasil Pertanian (RETIPA) Volume 1 Nomor 1
Publisher : Universitas Katolik Santo Thomas Medan

Omega 3 and 6 fatty acids are very good consumed to improve human health. For this reason, research is needed to determine the glyceride profile and identification of omega 3 and 6 fatty acids in fat molecules so that the potential of catfish oil as a source of omega 3 and 6 can be known. Catfish oil was extracted by the soxletation method. Fatty acid composition was analyzed by gas chromatography (GC-FID) which was previously esterified using BF3. The results showed that the composition of unsaturated fatty acids more than saturated fatty acids. Omega-3 fatty acids are found consisting of linolenic acid, eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) and omega 6, namely linoleic acid. The comparison of omega 3 and omega 6 in catfish oil is still within the recommended comparison terms. Judging from the composition and position of catfish oil fatty acids which contain omega 3 and omega 6 fatty acids. Thus catfish oil has the potential as a source of omega 3 and 6 from one of the freshwater fish that are consumed by many people.

Simultaneous Analysis of Preservatives in Beverages Samples Using High Pressure Liquid Chromatography Situmeang, Tetty Uli Oktaviana; Silalahi, Jansen; Sinaga, Hotnida; Sigalingging, Candra
Jurnal Penelitian Pendidikan IPA Vol 11 No 7 (2025): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i7.9018

The development of ways to test the quantities of preservatives in beverages is required, since they are often included in these drinks. It is important to keep an eye on the amount of preservatives used in drinks since several research have shown that they may cause a variety of disorders. The researchers in this study set out to find out how much sodium benzoate and potassium sorbate were in various drinks sampled from the city of Medan. They also wanted to make sure their analytical approach was sound.This study used a reversed-phase HPLC technique using an Eclipse plus C18 column measuring 250 x 4.6 mm and 5 μm, a phosphate buffer mobile phase with a pH of 5, a 70:30 ratio of metanol, and a flow rate of 1.0 ml/minute. The linearity test passed with a coefficient of determination (R2) of 0.99998 - 0.99999, as shown in the method validation results. A range of 0.2541-0.31101 mg/kg was observed for the LOD values. There was an intermediate accuracy of 0.24% to 0.28%, a percent RSD of the repetability values ranging from 0.21% to 0.24%, and a LOQ from 0.8469 to 1,0338 mg/kg. An average of 99.95% to 104.52% recovery was the outcome. Beverage sweetener determination using the described approach has been a success.

Education on the impact of reverse osmosis (ro) drinking water toward health in village pb Selayang II Medan Silalahi, Jansen; Sinaga, Siti Morin; Ginting, Nahitma; Rahman, Fathur
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2019): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

At this time, there is a lot of ready-to-drink drinking water consisting of mineral water and demineralized drinking water such as Reverse Osmosis (RO) both in packets and refills. Drinking water must meet biological, chemical, and physical requirements so that it does not have negative effects on health. One of the chemical requirements is about the main mineral content of calcium and magnesium in drinking water. Based on research results, drinking water with low minerals (usually expressed as low water hardness) if consumed for a long time will cause health problems, for example increasing the risk of several diseases such as cancer, coronary heart disease, and others. Absorption of toxic metals such as Pb will occur if the minerals calcium and magnesium are very low in drinking water. So, if there is a small amount of Pb toxic metals in food, it will be easily absorbed by the body when calcium and magnesium levels are low in drinking water. However, if calcium and magnesium are sufficient in drinking water, the absorption of Pb, both in drinking water and other food, will be inhibited or not occur. Means can avoid diseases caused by these toxic metals. Therefore, the World Health Organization (WHO) determined that the calcium and magnesium content in drinking water each with a minimum requirement is 20 mg of calcium and 10 mg of magnesium in one liter of drinking water. The Indonesian Ministry of Health in 1975 only stated that the maximum calcium content in drinking water was 75 mg / liter of drinking water and there were no minimum requirements. Then the Ministry of Health in 2010 did not include the calcium and magnesium requirements but only the hardness requirements. So low-mineral drinking water will absorb (trap) the minerals present in other foods and dispose of them so that the body lacks minerals in the long run. Water without minerals will also reduce the process of absorption of minerals in digestion, and can even bind minerals from the body if consumed without other food. Low mineral water is not good as drinking water, especially demineralized drinking water that does not contain minerals can cause health problems especially water without minerals such as RO drinking water. The results showed that the levels of calcium (Ca) and magnesium (Mg) in bottled and refilled drinking water in Medan more did not reach the minimum levels of calcium and magnesium, meaning that drinking water was low in minerals. Even more important is that producers of refilled RO drinking water are in Medan (some claim to get permission from the government) and there is even a bottled RO drinking water product which means getting permission from the Drug and Food Control (POM).

Counseling and education on adequacy of vitamin and mineral intake from fruit and vegetables to improve body immunity in senior high school students in Tanjung Morawa district Sinaga, Siti Morin; Silalahi, Jansen; Cintya, Henni
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Fruits and vegetables are food ingredients that contain a lots of nutrients such as vitamins, minerals and fiber that are needed by the body. Indonesia is a country that is very rich in fruits and vegetables. However, in fact, fruits and vegetables are rarely consumed by people, especially teenagers. Lack of intake in consuming fruits and vegetables can cause the body to lack nutrients such as vitamins, minerals, fiber and an imbalance in the body's acid and alkaline, which can lead to various diseases. The purpose of this community service is to provide counseling and educate students and teachers about the adequate intake of vitamins and minerals from fruits and vegetables to increase immunity in Senior High School students in Tanjung Morawa District. This community service activity was carried out by means of a lecture method by disseminating the activity plan to the children of the Yayasan Pendidikan Pauly Mandiri students, then demonstrations by conducting counseling. Community service activities in general received a very good response and high enthusiasm from students, and several teachers who attended and the chairman of the Pauly Mandiri Education Foundation in Tanjung Morawa asked to be resumed. The results of community service, especially practicing how to create fruits and vegetables by making salads from various fruits and vegetables that can be applied by students and teachers in their daily lives. The enthusiasm of the participants hoped that this outreach activity could be resumed, namely how to make it easier for children to make it easier for children to remember the importance of consuming fruits and vegetables.

Co-Authors ., Yuandani Apul Sitohang Aritonang, Shena Keshia Arlina Lubis Asmaradhani, Dian Basuki Wirjosentono Cintya, H Cintya, Henni Denny Satria Denny Satria, Denny DWI SURYANTO Dwi Suryanto Erpiani Siregar Estefania, Kaban Vera Fathur Rahman Ginting, Nahitma Ginting, Nahitma Herla Rusmarilin Jamaran Kaban, Jamaran Karsono Karsono* Khairina Nasution Lida Karo Karo M.T SIMANJUNTAK Maha, Hetty Lendora Maruba Pandiangan MAYA PRATIWI HUTABARAT Muchlisyam Mursalina Mursalina Nasri Nasri Nasri Nasri, Nasri Nasution, Khairina Nurhasanah Octora, Debi Dinha Pranata, Chandra Pujiati Reny Yuliana Siahaan Rosidah Samran, Samran Sanggam Dera Rosa Tampubolon Sigalingging, Candra Silalahi, Yosy C E Silitonga, Anggriani Elfrida Simanullang, Wiyanti Fransisca Sinaga, Hotnida Siti Morin Sinaga Sitompul, Erly Situmeang, Tetty Uli Oktaviana Sumaiyah, Sumaiyah Urbanus Sihotang Urip Harahap Vera Estefania Kaban Yosy Cinthya Eriwaty Silalahi Zulkifli Lubis ZULKIFLI LUBIS

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