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Analysis of Amoxicillin and Tetracycline Residues in Chicken Meat Using High Performance Liquid Chromatography-Mass Spectrometry Furi, Mustika; Sinaga, Siti Morin; Putra, Effendy De Lux
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 1 No. 2 (2018): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 Âµm) at 35 oC, with the mobile phases, 0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of 0.5 ml/minute. The result exhibited that the chicken meat that were collected from five markets in Medan apparently contained antibiotic residues tetracycline . The level of tetracyclin residue in chicken meat was 0.1157-1.4436 Âµg/g, which exceed the maximum level for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g. Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat

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).

PENETAPAN KADAR SERAT TAK LARUT PADA MAKANAN KERIPIK SIMULASI (MEASURING CONCENTRATION OF INSOLUBLE FIBER IN SIMULATION CRISPY CHIPS) Mursalina Mursalina; Siti Morin Sinaga; Jansen Silalahi
Journal of Natural Product and Pharmaceutical Chemistry Vol 1, No 1 (2012)
Publisher : Journal of Natural Product and Pharmaceutical Chemistry

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.69 KB)

ABSTRAK Latar belakang: Bekatul memiliki nilai gizi yang baik karena mengandung asam amino lisin, protein, lemak dan serat pangan yang bermanfaat bagi tubuh. Tujuan: Memanfaatkan bekatul sebagai sumber serat pada keripik simulasi. Metode: Bekatul yang digunakan diperoleh dari penggilingan padi di Desa Tanah Merah, Pasar V, kota Binjai. Keripik simulasi dibuat dengan mensubstitusikan bekatul ke dalam tepung terigu dengan konsentrasi 0%, 3%, 6%, 9% dan 12%. Uji organoleptik dengan menggunakan skala hedonik diperoleh nilai kesukaan yang paling tinggi pada produk 3%. Ditetapkan kadar serat pada produk 0% sebagai kontrol dan rataan tertinggi produk 3% menggunakan metode analisis serat kasar (crude fiber) secara gravimetri. Hasil: Kadar serat tak larut pada keripik simulasi tanpa penambahan bekatul dan dengan penambahan bekatul (3%) berturut-turut adalah sebesar 0,49% ± 0,02% dan 5,70% ± 0,26%. Hasil pengujian organoleptik pada taraf α = 0,05 terdapat perbedaan yang signifikan. Nilai kesukaan yang paling tinggi terhadap keripik simulasi dengan penambahan bekatul (3%) dengan rataan tertinggi, yaitu 3,48 ( paling tinggi 5), menggunakan skala hedonik. Kesimpulan: Bekatul dapat dimanfaatkan sebagai sumber serat pada keripik simulasi. Kata kunci: Bekatul, keripik simulasi, gravimetri, serat tak larut ABSTRACT Objective: Bran has good nutritional value containing lysine amino acid, protein, fat and dietary fiber that coming in useful for human body. Purpose: The use of bran as a source of fiber in simulation crispy chips. Methods: Bran that used was obtained from rice hulling in Tanah Merah Village, Pasar V, Binjai city. Simulation crispy chips was made by various addition of bran 0%, 3%, 6%, 9%, and 12% respectively. Organoleptic test using hedonic scale is the highest favorite’s in product 3%. Concentration of insoluble fiber in product 0% as control and the highest as product 3% was measured using crude fiber gravimetric analysis methode. Results: Concentration of insoluble fiber in simulation crispy chips without (0%) and by adding bekatul (3%) were 0.49% ± 0.02% and 5.70% ± 0.26%. The result of organoleptic test (α = 0.05), there is a significant difference. The highest preference score of simulation crispy chips by adding bran (3%) with the highest mean is 3.48 (3.48 out of 5 scale) using hedonic scale. Conclusion: Bran can be used as the food fibrous for simulation crispy chips. Keywords: Bran , simulation crispy chips, gravimetry, insoluble fiber

Determination Of Vitamin C And Antioxidant Activity In Fresh Red Guava (Psidium Guajava L.) And Red Guava Commercial Fruit Juices Siti Khairiyah; Siti Morin Sinaga; Effendy De Putra
International Journal of Science, Technology & Management Vol. 3 No. 4 (2022): July 2022
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v3i4.543

Red guava (Psidium guajava L.) has various benefits such as overcoming digestive disorders, thrush and dengue fever and can be used for anticancer herbal therapy. Red guava fruit is a fruit with the highest levels of vitamin C compared to other fruits. It contains carotenoid compounds and phenolic compounds that act as antioxidants. Red guava fruit is often processed into fruit juice drinks that are packaged in various types of packaging and distributed commercially so that people can consume red guava fruit more efficiently. Determination of vitamin C levels using the UV-Visible spectrophotometric method and the results obtained that the vitamin C content of red guava commercial fruit juice is higher than fresh red guava juice. Measurement of antioxidant activity of red guava fruit and its commercial fruit juice using ABTS methods. The results obtained in the ABTS method, fresh red guava juice and its commercial fruit juice have very strong antioxidant activity (IC50 < 50 µg/mL).

Isolation of Chitosan From Dogol Shrimp Skin (Parapenaeopsis sculptilis) Dea Anggreini; Yuandani Yuandani; Siti Morin Sinaga
International Journal of Science, Technology & Management Vol. 4 No. 1 (2023): January 2023
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v4i1.737

In Indonesia, shrimp underwent a "cold storage" process where the heads, tails, and shells were discarded as waste. This shrimp waste could pollute the environment around the factory so it needed to be utilized. So far, shrimp shells had only been used as ingredients for making crackers, shrimp paste, and animal feed supplements. The remaining shrimp shells that had been separated were made into chitosan which was then subjected to characterization tests. The three steps of the chitosan isolation process were deproteinization, demineralization, and deacetylation. The analytical tests carried out were testing the water content, ash content, and functional groups contained in chitosan which were identified using the Fourier Transform Infra Red (FT-IR) Spectrophotometer. Based on the test results, there was a moisture content of 9.27% and an ash content of 1.69% in the chitosan samples made from shrimp shells. Functional groups of shrimp shell chitosan were identified using FT-IR characteristics. The -NH- group, which was represented by the N-H and O-H stretching groups, could be seen in the absorption band 1456.26 in the wave range 3000–30500. The conclusion of this study was that chitosan could be extracted from shrimp shells and meet the characterization criteria.

Phytochemical and FTIR Analysis Of Coriander Leaf Infusion As An Active Pharmaceutical Ingredient Suci Wulandari; Siti Morin Sinaga; Urip Harahap
International Journal of Science, Technology & Management Vol. 4 No. 4 (2023): July 2023
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v4i4.878

This study reported that the sample used in the study was an infusion using fresh coriander leaves samples taken in the Lubuk Pakam area. Several studies have shown that the active components of coriander seeds are essential oils such as sabiene, myrcene, alphaterpine, ocimene, linalool, graniol, decanal, desilaldehyde, trantridecen, petroselinic acid, octadesenic acid, d-mannite, scopoletin, psimena, kamfena and felandren. These components cause coriander to have a good effect as a medicinal component. In previous studies, Linalool is believed to have antioxidant, anxiety, antibacterial (especially gram-positive) and antifungal effects. This activity is suspected because coriander contains secondary metabolites such as alkaloids, saponins, flavonoids, tannins, steroids, triterpenoids, glycosides. So this research was conducted to determine the content of secondary metabolites in coriander leaves by phytochemical screening. Phytochemical screening is a test to determine the class of chemical compounds present in coriander leaf infusion samples. Fourier transform infrared spectroscopy (FTIR) analysis was performed to find the isolating compounds in coriander leaves. The results showed that one secondary metabolite compound was negative in examining steroid secondary metabolites. The results of extract assistance with FTIR showed the presence of saponins with a molecular weight of 873.0 g/mol at a retention time of 19,287 minutes, but the peaks produced were not dominant.

Green Synthesis of Silver Nanoparticles Using Extract of Kluwih Leaves (Artocarpus camansi Blanco.) by Microwave-Assisted Irradiation and Their Antibacterial Properties Siregar, Nina Ashariani; Putra, Effendy De Lux; Sinaga, Siti Morin; Satria, Denny; Waruwu, Syukur Berkat
Indonesian Journal of Applied Research (IJAR) Vol. 5 No. 3 (2024): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v5i3.540

Nanoparticles are particles measuring 1-100 nm that were synthesized using metals, and silver was a commonly used metal because of its potential as an antibacterial agent. Physical and chemical methods were often used in synthesis but are less environmentally friendly. Alternatively, biological processes that utilize phytochemical compounds as reducing agents are preferred. One of the plants rich in phytochemical compounds was kluwih leaves (Artocarpus camansi Blanco). This study aimed to synthesize silver nanoparticles (AgNPs) mediated by kluwih leaves using microwave irradiation. Characterization of nanoparticles was carried out by visual observation and using UV-Vis spectrophotometry. Antibacterial activity was evaluated by determining MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration), followed by examining DNA and protein leakage and biofilm formation using a microdilution method against S. epidermidis and P. aeruginosa. The results showed that AgNPs from kluwih leaves had been successfully formed and could be used as reducing agents in AgNPs biosynthesis. Visual color changed, and analysis of UV-Vis spectrophotometry showed peaks at 441 nm. The results of the antibacterial evaluation showed MIC 1.90 µg/ml (S. epidermidis) and 7.80 µg/ml (P. aeruginosa) also caused cell leakage and reduced biofilm formation significantly at a concentration of 1/2 MIC. These results were promising for further development in future research.

OPTIMIZED HPLC METHOD FOR SIMULTANEOUS DETERMINATION OF ARTIFICIAL SWEETENERS, PRESERVATIVES, AND CAFFEINE IN CARBONATED SOFT DRINKS Wardono, Sri; Putra, Effendy De Lux; Sinaga, Siti Morin; Dalimunthe, Aminah; Nasri, Nasri
Indonesian Journal of Pharmaceutical and Clinical Research Vol. 8 No. 01 (2025): Indonesian Journal of Pharmaceutical and Clinical Research
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/idjpcr.v8i01.20975

Sweeteners, preservatives, and caffeine in soft drinks can pose health risks if consumed excessively. This study aimed to develop a method for the simultaneous determination of acesulfame, saccharin, cyclamate, aspartame, caffeine, benzoate, and sorbate in carbonated soft drinks. The analysis was conducted using reversed-phase high-performance liquid chromatography (RP-HPLC) with a dual-wavelength PDA detector (Shimadzu LC-20AD), a C18 column (Shimadzu), and a UV-Vis spectrophotometer (Shimadzu). Standard materials included acesulfame-K, saccharin-Na, cyclamate-Na, aspartame, caffeine, benzoate-Na, and sorbic acid. Samples were obtained from a supermarket in Medan, Indonesia. Optimization parameters included detection wavelength, mobile phase pH, column oven temperature, and mobile phase composition. Validation parameters assessed were linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, precision, and selectivity. The optimized method employed a mobile phase of phosphate buffer (pH 3.8) and methanol (80:20, v/v) at a flow rate of 0.55 mL/min and column oven temperature of 40 °C. Detection was carried out at 200 nm for cyclamate, caffeine, aspartame, and benzoate, and at 220 nm for acesulfame, saccharin, and sorbate. Validation results showed the method met all requirements, with recovery rates ranging from 95.21% to 99.82%, system suitability values of 1.0%–1.9%, and precision values between 1.65% and 2.48%. The method also demonstrated good selectivity. The concentrations of acesulfame, saccharin, cyclamate, caffeine, benzoate, and sorbate in the analyzed samples did not exceed the maximum permissible limits.

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.

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