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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 International Journal Of Science, Technology & Management (IJSTM) 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

Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering 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 Transportation Veterinary

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The Effect of Boiling Time and the Type of Utensil Used on the Nitrite and Nitrate Contents in Carrots (Daucus carota L.) Silalahi, Jansen; Aritonang, Shena Keshia; Muchlisyam
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 1 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Abstract. The purpose of this study was to investigate the effect of boiling time using utensils made of different metal component on thenitrate and nitrite contentsin carrots. The carrots were obtained from Jaranguda Village, Karo Regency, North Sumatra. The utensil types used for boiling were made of stainless steel, what so called periuk and aluminum and boiling time were 5 minutes, 10 minutes and 15 minutes.The determination of nitrite was done by visible spectrophotometer using sulfanilic acid and N-(1-naphthyl) ethylenediamine dihydrochloride reagentsand absorbance was measured at a wavelength of 540 nm. The determinationof nitrate wascarried out by reducing the nitrate into nitrite using Zinc powder and diluted HCl then measured as nitrite. The nitritelevel was then convertedinto nitrate. The result showed that the utensil types and boiling time affected the levels of nitrate and nitrite in carrots. The nitrate and nitrite levels in fresh carrots was 32.14 mg/kg and 24.78 mg/kg respectively. After boiling for 5 minutes, the nitrate and nitrite levels decreased significantly. Further boiling of boiled carrots, the nitrite levelincreased in the aluminum utensil from 11.00 mg/kg to 20.15 mg/kg (83 %); in periuk from 9.18 mg/kg to 16.95 mg/kg (78%) andin stainless steelfrom 8.21 mg/kg to 11.75 mg/kg (43%). While the nitrate level decreased in aluminumutensil from 27.14 mg/kg to 21.08 mg/kg (22%); stainless steel from 16.40 mg/kg to 13.25 mg/kg (19%) and periuk from 20.30 mg/kg to 16.51 mg/kg (18%). The results of this study indicated that the nitrite level increased, while nitrate level decreased with boiling time.The effect of utensil type used on boiling increased nitrite but decreased nitrate level in carrotsand these effects were found that the mostinfluential treatmentwas using utensil made of aluminum. Keyword: Carrot, Boiling Time, Nitrate, Nitrit, Utensil Type

Composition of Fatty Acid and Identification of Lauric Acid Position in Coconut and Palm Kernel Oils Silalahi, Jansen; Lida Karo Karo; Sinaga, Siti Morin; Yosy Cinthya Eriwaty Silalahi
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 2 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

The nutritional value and biochemical properties of oil are measured by the fatty acids composition in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids

The Effect of Turmeric Extract (Curcuma Domestica Val) Against the Durability of Yellow Rice Storage Maha, Hetty Lendora; Sitompul, Erly; silalahi, Jansen
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 2 No. 1 (2019): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Yellow cooked rice is a traditional food in some regions in Indonesia. Yellow cooked rice with the addition of turmeric and flavoring which can longer shelf life of savings because it has antibacterial activity and flavor. The purpose of this study was to determine the effect of turmeric extract (Curcuma domestica Val) to extend shelf life of yellow cooked rice. The samples used were made of yellow cooked rice with handmade and without any seasoning flavored with turmeric extract concentration of 1.8% and 2.4%. Organoleptic testing were conducted every 3 hours, test of microbial growth daily and inhibition of turmeric extract with a concentration of 1.8% and 2.4% of fungi isolated from yellow cooked rice with a total plate count method. Research showed that turmeric extract concentration and the addition of herbs affect the longer shelf life of yellow cooked rice store. High more and more concentration of the turmeric extract can made longer the shelf life of yellow cooked rice either through organoleptic and also total plate count. Yellow cooked rice without seasoning with turmeric extract concentration of 1.8% and 2.4% were 30 and 33 hours respectively, while the yellow cooked rice was flavored with the same concentration of turmeric extract were 36 and 39 hours respectively.

Nutritional Values and Health Protective Properties Of Coconut Oil Silalahi, Jansen
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 3 No. 2 (2020): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v3i2.4065

Chemically, fat or oil is a mixture of triacylglycerol molecules, in which glycerol esterified with three fatty acids. Fatty acid is a monocarboxilic acid containing even number of carbon atom started from 4 to 22. Based on the length of fatty acid in triacylglycerol, fats and oils can be classified into two groups; medium chain triglycerides and long chain triglycerides. Coconut oil belongs to medium chain triglycerides oil because itâ€™s fatty acids consist mostly of medium chain fatty acids (C4:0 to C12:0) and dominated by lauric acid (C12:0), hence usually called as lauric oil. In the year of 1950s, coconut oil was claimed that saturated fats, including coconut oil, could increase blood total cholesterol and hence is atherogenic, while unsaturated fats decrease total cholesterol. However, in 1990s, coconut oil was found to be different from the other saturated oils. Coconut oil composed of medium chain fatty acids with high amount of lauric acid. Coconut oil is metabolized differently from long chain triglycerides saturated oil, and therefore coconut oil has numerous beneficial nutritional values and health promotion. Consumption of food rich in medium chain fatty acids reduces the level of body fat and the decrease the risk of heart disease, diabetes, increase motherâ€™s milk quality and active as potential antibacterial agent.

Antidiarrheal Effect of Lactobacillus fermentum Isolated from Dengke Naniura on Escherichia coli-induced Rats Nasri, Nasri; Harahap, Urip; Silalahi, Jansen; Satria, Denny
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 5 No. 1 (2022): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v5i1.6478

Diarrhea is discharge of abnormal and liquid stool with a frequency of 3-4 daily which caused by pathogenic organisms such as Escherichia coli, and other. Dengke Naniura is a traditional Batak Toba food that can produce probiotics (Lactobacillus fermentum). Probiotics are defined as live microorganisms that confer a health benefit on the host. Nutritional supplements combined between probiotics and prebiotics are called synbiotics, The purpose of this study was to analyze the preventive effect of diarrhea in rats given L.fermentum for 21 days. The preventive effect of diarrhea test begins with the giving of L.fermentum from day 1 to day 21. From day 7 to day 14 rats were induced with E.coli. Weight of the rats, stool consistency, onset of diarrhea, frequency of diarrhea, and duration of diarrhea were observed. The results of the observation that weight of rats in the L.fermentum group increased compared to group 1 (p<0.05). Consistency stool is soft (massless). Onset of diarrhea on day 1 after induced of E.coli in the group 1. Frequency of diarrhea increased to 9.25 Â± 0.50 times on day 14 (group 1). And diarrhea occurs for 10 days. Conclusion L.fermentum showed a preventive effect of diarrhea in rats induced E.coli.

Formulation and Evaluation of Cream Turmeric Extract Preparations from Turmeric Rhizomes (Curcuma domestica Val.) Estefania, Kaban Vera; Silalahi, Jansen; Sumaiyah, Sumaiyah; Satria, Denny
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 5 No. 1 (2022): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v5i1.6479

The use of plants as a method of herbal treatment is a step that is currently being developed by many researchers to produce effective and minimal side effects. Turmeric is one of the most widely used cooking spices by the people of Indonesia. The main ingredients possessed by turmeric include curcumin (77%), demethoxy (17%) and bisdemethoxy (3%). One of the pharmaceutical preparations with a topical delivery system is a cream preparation which is a semi-solid dosage form, containing one or more drug ingredients dissolved or dispersed in an appropriate base material. Turmeric can be formulated in various preparations, one of which is a cream dosage form. The advantage of using cream preparations is that they are practical, easy to wash and clean. The purpose of this study was to formulate turmeric extract in a cream preparation. The results of the evaluation test showed that the formula produced a cream with a yellow-orange color, a characteristic odor of turmeric, and a preparation with a semisolid cream texture, had good homogeneity, good dispersing ability, the pH of the preparation was 5.84; 6.32; 6.24; 5,94;5,94 and the type of emulsion is O/W (Oil in Water).

The Lipid Profile and Aorta Histopathology On Hyperlipidemic Rat by Saurauia vulcani Korth. Leaves Extract Octora, Debi Dinha; Rosidah; Silalahi, Jansen; Satria, Denny
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 6 No. 1 (2023): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v6i1.6521

Abstract. Dyslipidemia is a pathological condition characterized by increased levels of total cholesterol, triglycerides and LDL and decreased levels of HDL. Dyslipidemia causes cardiovascular disease risk factors by increasing cholesterol levels, increasing triglyceride levels, lowering HDL levels, and increasing LDL levels, as well as decreasing the proliferation of cardiac aortic cells in dyslipidemic rats. The pirdot plant (Saurauia vulcani Korth.) has long been known by the Simalungun, Toba and Karo communities to have the potential to treat various diseases caused by disruption of lipid processes in the body. Pirdot leaves contain bioactive compounds of flavonoids, tannins and saponins that have the potential to improve lipid profiles and prevent cardiovascular disease. This study aims to determine the activity of EEDP on the lipid profile of dyslipidemic rats. Pirdot leaf simplicia powder was extracted by maceration with 96% ethanol solvent and the extract was used on 30 dyslipidemic rats which were divided into 6 groups. Group 1 (Na-CMC), group 2 (Atorvastatin), group 3, 4, 5, 6 EEDP doses of 50, 100, 200, 400 mg/kg BW were administered orally for 21 days. At the end of the treatment, the levels of total cholesterol (TC) and aortic cell proliferation were measured. The results showed that Saurauia vulcani Korth had water content (6.23%), water soluble extract (10.50%), simplicia content soluble in ethanol (14.77%), total ash content (7.05%) and acid insoluble ash content (0.48%). From the antidyslipidemic study it was shown that EEDP 400 mg/kg BW improved blood lipand to increase aortic cell proliferation dyslipidemic rats was 69.84Â±0.27. Based on the explanation above, it is concluded that EEDP has an antidyslipidemic effect.

Virgin Coconut Oil in Ketogenic Diet Silalahi, Jansen; Silalahi, Yosy C E
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 5 No. 1 (2022): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v5i1.9436

A ketogenic diet consists of high fat, with moderate to low protein content, and very low carbohydrates, which forces the body to use fat instead of glucose to produce energy which is called ketosis. Ketogenic diets are commonly used in patients suffering from neurological disorders, and mostly epilepsy. Fat is a mixture of different triacylglycerol molecules formed by esterification of glycerol with three fatty acids. Based on the length of fatty acids in triacylglycerols, fats and oils can be classified into two groups; medium chain triglycerides composed of short and medium chain fatty acids containing 4 to 12 carbon atom, and long chain triglycerides composed of long chain fatty acids containing 14 to 22 carbon. Metabolism of medium chain triglycerides is different from that of long chain triglycerides. Classic or old ketogenic diet use long chain triglycerides as fat component may cause side effects such as dislipidemia and hence increase cardiovascular disease risk.This drawback may be reduced by replacing long chain triglycerides with medium chain triglycerides. Coconut oil belongs to medium chain triglyceride fats because itâ€™s fatty acids consist mostly of medium chain fatty acids. There are two kinds of coconut oil obtained from coconut meat namely coconut oil used for frying, and virgin coconut oil is directly consumable and more suitable in Ketogenic diets

Formulation of Recipes and Organoleptic Properties of Tinuktuk as Simalungun Traditional Food Tarigan, Novriani; Silalahi, Jansen; Sihotang, Urbanus
Jurnal Health Sains Vol. 5 No. 2 (2024): Jurnal Health Sains
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jhs.v5i2.1228

Tinuktuk is a traditional spice sauce of the simalungun ethnic group. It is believed as a traditional health icon To search the best formulation of ingredients', to search the best production process and to evaluate its organoleptics properties. The search for formulation ingredients is an exploratory qualitative study with participant observation method. The organoleptic test was carried out by fifty untrained panelists on a scale of 1 (dislike) to 5 (very like). Organoleptic values including taste, aroma, texture and color Six formulations of tinuktuk, containing of 8 to 15 ingredients. Three kinds of production process: first by mashing the fresh ingredients and then roasting them. The second process is mashing the rosated material. The third is a combination of both processes. These processes could be distingueished by the organoleptic values. The incremented values resulted from T5, T1, T3 formulations. T3 formula contains 15 ingredients use the third production process. This value could be taken as a reference for tinuktuk standard.

Testing Of The Cream Formula Turmina Right Extract Against The Inhibition Of The Development Of Melanoma Cells Vera, Vera Estefania Kaban; Jansen Silalahi; Sumaiyah
International Journal of Science, Technology & Management Vol. 3 No. 2 (2022): March 2022
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v3i2.476

Cancer is one of the biggest causes of death in the world and is still a health problem that still cannot be found the right treatment to overcome it. One of the cancers that cannot be ruled out is skin cancer, which occurs as a result of being exposed to direct sunlight for a long time and often without using skin protection or sunscreen. Cancer treatment that is currently being carried out is surgical therapy, chemotherapy which has adverse side effects for patients such as therapy that not only kills cancer cells but also healthy cells. The current therapy needed is the formulation of topical preparations that can be used to inhibit the growth of cancer cells. This study aims to make a cream preparation from turmeric extract to inhibit the growth of melanoma cells. This research was made experimentally by formulating turmeric rhizome extract into cream preparations at a concentration of 0.5%; 2.5% ; 5% ; 10% and 20% were tested against melanoma cell inhibition in vitro. Melanoma cell inhibition testing was carried out using the MTT Assay method by looking at the IC50 value of turmeric extract cream in inhibiting the growth of melanoma cells. The results showed that 20% turmeric rhizome extract cream was the formulation that gave the best IC50 value of 524.42 ± 5.2 g/mL.

Co-Authors ., Yuandani Aritonang, Shena Keshia Arlina Lubis Asmaradhani, Dian Basuki Wirjosentono Candra Sigalingging Cintya, H Cintya, Henni Denny Satria Denny Satria, Denny Dwi Suryanto DWI SURYANTO Erpiani Siregar Estefania, Kaban Vera Fathur Rahman Ginting, Nahitma Ginting, Nahitma Haro, Ginda Herla Rusmarilin Hotnida Sinaga 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 Pakpahan, Gita Asima E. Pranata, Chandra Pujiati Reny Yuliana Siahaan Rosidah Samran, Samran Sanggam Dera Rosa Tampubolon Sefira, Inka Silalahi, Yosy C E Silitonga, Anggriani Elfrida Sinaga, Hotnida Sitanggang, Sarah Novia S. Siti Morin Sinaga Sitompul, Erly Sumaiyah Sumaiyah, Sumaiyah Tetty Uli Oktaviana Situmeang Urbanus Sihotang Urip Harahap Vera Estefania Kaban Vera, Vera Estefania Kaban Yosy Cinthya Eriwaty Silalahi ZULKIFLI LUBIS Zulkifli Lubis

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