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All Journal Jurnal Perikanan dan Kelautan Journal of Natural Sciences Herbal Medicine Journal
Toberni S Situmorang
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Environmental Science Immunology & microbiology Social Sciences

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STUDI KOMPARASI JENIS MAKANAN IKAN KEPERAS (Puntius binotatus) DI SUNGAI AEK PAHU TOMBAK, AEK PAHU HUTAMOSU DAN SUNGAI PARBOTIKAN KECAMATAN BATANG TORU TAPANULI SELATAN Situmorang, Toberni S; Barus, Ternala A; Wahyuningsih, Hesti
Jurnal Perikanan dan Kelautan Vol 18, No 2 (2013)
Publisher : Fakultas Perikanan dan Kelautan Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jpk.18.2.48-58

Abstract

Research about comparative study of food types of fish Keperas (P. binotatus) inthe river of Aek Pahu Tombak, Aek Pahu Hutamosu and river of Parbotikan DistrictBatang Toru that have aim to determine the types of food in fish and feeding habit ofPuntius binotatus. The research was occured in the river of Aek Pahu Tombak, AekPahu Hutamosu dan river of Parbotikan District Batang Toru in January-March2013.The method of fishing is used by elektrofising gear 12 volt. The analysis of dataincludes the relationship of fish length and weight, condition factor, bulk index (IndexPropenderance), the index of food options, wider food niche, and niche overlap of food.The result showed that fish keperas (P. binotatus) eat 6 groups of organisms that arepresent in all research station, types of Bacillariophyceae is the main food,Chlorophyceae, Monogononta, Ciliophora, and detritus as a supplement food, andCyanophyceae as additives food.
Karakterisasi Kerusakan Fisik, Proses Pembusukan dan Jamur Pembusuk pada Buah dan Sayur Rahmiati, Rahmiati; Situmorang, Toberni S; Simanjuntak, Helen Anjelina; Karnina, Sisca; Fadilla, Zahira
Journal of Natural Sciences Vol 5, No 2 (2024): Journal of Natural Sciences Juli
Publisher : Mahesa Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34007/jonas.v5i2.617

Abstract

Physical damage and post-harvest decay in fruits and vegetables are common issues that can reduce product quality and shelf life. This study aims to understand the decay process and characteristics of spoilage fungi in several types of fruits and vegetables. This descriptive qualitative research used the streak plate isolation method and block square identification. The samples used included salak, grapes, oranges, potatoes, long beans, and cabbage, all of which were fresh and of good quality. Each sample was weighed to 50 gr and placed in a sterile container. Observations of the physical characteristics of the samples were conducted from day 2 to day 8, including identifying the growing spoilage fungi. The results showed the presence of six spoilage fungi coded as JPS1, JPA1, JPJ1, JPK1, JPP1, and JPU1 from each sample. These fungi exhibited varying morphological characteristics based on colony color, spore color, and fungal size. Identification revealed that isolates JPS1, JPA1, JPJ1, and JPU1 belong to the genus Aspergillus sp., isolate JPK1 to the genus Trichocladium sp., and isolate JPP1 to the genus Rhizopus sp.
Analisis Karakteristik Organoleptik, pH, dan Total Bakteri pada Yoghurt Susu Sapi Rahmiati, Rahmiati; Situmorang, Toberni S; Simanjuntak, Helen Anjelina; Pasaribu, Sudana Fatahillah; Lestari, Wanda; Sianturi, Ayu Enjelina; Amanzino, Regina Asmara
Herbal Medicine Journal Vol 8 No 2 (2025): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58996/hmj.v8i2.185

Abstract

Yogurt is made from fermented milk with the help of lactic acid bacteria starter. Yogurt is known to contain nutrients and metabolites that are beneficial for health, such as protein, calcium, phosphorus, vitamins, lactic acid and bacteriocins. The quality of yogurt is influenced by various factors, such as incubation period (storage), substrate and starter. This study aims to analyze the organoleptic characteristics, pH value, and total bacterial colonies in cow's milk yogurt incubated for 24 hours. The type of research is descriptive quantitative with a pour plate method carried out in vitro in the laboratory. The study was carried out in 4 stages including sample preparation, making cow's milk yogurt, organoleptic testing and counting total bacteria using the TPC (total plate count) method. The results showed that the pH of the cow's milk yogurt formed after 24 hours was 4. With a characteristic sour taste, semi-solid texture and a distinctive aroma of lactic acid fermentation that is light, fresh, and not pungent. The average number of total bacterial colonies was 3.66 x 102 CFU. The test was continued by determining the hedonism scale for 15 panelists. As many as 80% said they liked it.
Uji Aktivitas Antibakteri Krim Ekstrak Etanol Daun Kitolod (Isotoma longiflora)(L).C.Presl Terhadap Staphylococcus epidermidis dan Pseudomonas aeruginosa Simanjuntak, Helen Anjelina; Nahampun, Laura Yunita; Purba, Hermawan; Simanjuntak, Herlina; Sinaga, Suharni Pintamas; Sembiring, Mahral Effendi; Rahmiati, Rahmiati; Situmorang, Toberni S
Herbal Medicine Journal Vol 8 No 2 (2025): Herbal Medicine Journal
Publisher : Program Studi S1 Farmasi, STIKES Senior, Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58996/hmj.v8i2.186

Abstract

Kitolod plants are used to treat various types of diseases, such as eye pain, wound healing, asthma, bronchitis, rheumatism and others. This study aims to determine the antibacterial activity test of kitolod leaf ethanol extract cream (Isotoma longiflora) (L).C.Presl against Staphylococcus epidermidis and Pseudomonas aeruginosa bacteria. This research stage includes determination, preparation of simplicia, extraction, phytochemical screening, cream formulation F0 (0%), F1 (4%), F2 (6%) F3 (8%), and antibacterial test. The results of the phytochemical screening showed that alkaloids, flavonoids, tannins, saponins and steroids were obtained. The results of the antibacterial activity test of the formula against Staphylococcus epidermidis in sequence F0 (0%), F1 (4%), F2 (6%) and F3 (8%) were 11.315 mm; 15.205 mm; 18.843 mm; 23.698 mm. Meanwhile, against Pseudomonas aeruginosa bacteria, the measurements were 6.04 mm, 8.19 mm, 12.46 mm, and 17.24 mm, respectively. In conclusion, all variations of the cream formula showed antibacterial activity in inhibiting the growth of Staphylococcus epidermidis and Pseudomonas aeruginosa bacteria. The cream formulation was more sensitive to Staphylococcus epidermidis bacteria than Pseudomonas aeruginosa bacteria.
Co-Authors Amanzino, Regina Asmara Fadilla, Zahira Helen Anjelina Simanjuntak Hesti Wahyuningsih Karnina, Sisca Nahampun, Laura Yunita Pasaribu, Sudana Fatahillah Purba, Hermawan Rahmiati Rahmiati Sembiring, Mahral Effendi Sianturi, Ayu Enjelina Simanjuntak, Herlina Sinaga, Suharni Pintamas Ternala A Barus Wanda Lestari, Wanda