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All Journal Jurnal Perikanan dan Kelautan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Martabe : Jurnal Pengabdian Kepada Masyarakat Jurnal Pembelajaran dan Biologi Nukleus Pelita Masyarakat Journal of Natural Sciences Herbal Medicine Journal
Toberni S Situmorang
Universita Efarina
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Earth & Planetary Sciences Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Physics Public Health Social Sciences

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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.
Penapisan Bakteri Asam Laktat dari Susu Fermentasi Bermerek Yang Dijual di Pasar Swalayan Jalan Setiabudi Medan Rahmiati, Rahmiati; Situmorang, Toberni S.; Simanjuntak, Helen Anjelina; Ratna A.K Marpaung, Dwi
Journal of Natural Sciences Vol 4, No 3 (2023): Journal of Natural Sciences November
Publisher : Mahesa Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34007/jonas.v4i3.441

Abstract

Lactic acid bacteria are a group of gram-positive bacteria that are able to ferment carbohydrates and produce lactic acid as a result of their metabolism. Lactic acid bacteria can be found naturally in the digestive tract of animals and plants. Apart from that, lactic acid bacteria are also used as a starter in the fermentation process. One of the fermented products that is processed using lactic acid bacteria is fermented milk, also known as yoghurt. Fermented milk is marketed under various trademarks. This research aims to characterize lactic acid bacteria isolates from branded fermented milk sold in supermarkets. The research was carried out using a qualitative descriptive method with stages namely sample preparation, isolation and characterization. Screening for lactic acid bacteria uses pour plate and streak plate methods. The results of the research showed that three isolates of lactic acid bacteria were obtained from the samples tested with different macroscopic characteristics, namely SFB01, SFB02 and SFB03. These three isolates were gram positive bacilli.
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.
Pemeriksaan Salmonella thypii dan Eschericia coli pada Es Jagung di Pasar Tradisional Padang Bulan, Medan || The Existence test of Salmonella thypii and Eschericia coli of Corn Ice at Padang Bulans Traditional Market, Medan Situmorang, Toberni Santika
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 6, No 1: Jurnal Pembelajaran Dan Biologi Nukleus Maret 2020
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v6i1.1600

Abstract

Kebersihan makanan merupakan faktor penting untuk melindungi diri kita dari kontaminasi kuman dan bakteri yang masuk melalui perantara makanan tersebut. Makanan yang terkontaminasi oleh bakteri akan menimbulkan penyakit dan dapat menyebabkan kematian jika tidak segera ditangani. Bakteri yang umum mengkontaminasi makanan adalah Salmonella thypii dan Eschericia coli. Kedua jenis bakteri ini merupakan kelompok bakteri gram negatif berbentuk basil. Penelitian ini bertujuan untuk menganalisis dan mengidentifikasi bakteri S. thypii dan E. coli yang terdapat pada sampel es jagung. Penelitian dilaksanakan dengan metode deskriptif dengan melakukan pemeriksaan secara bakteriologis untuk menentukan kualitas kebersihan sampel. Terdapat 3 tahap dalam penelitian ini yaitu penghitungan jumlah total bakteri (total plate count), analisis bakteri S. thypii dan E. coli serta identifikasi dengan pewarnaan gram. Hasil penelitian menunjukkan 40% sampel yang diperiksa positif mengandung S. thypii dan 60% mengandung E. coli. Jumlah total bakteri terbesar ditunjukkan oleh sampel 1 (78 cfu) dan 3 (52 cfu). Keberadaan bakteri S. thypii dan E. coli di dalam sampel diduga karena faktor kebersihan yang kurang baik dalam pengolahan minuman tersebut.Food hygiene is an important factor to protect ourselves from contamination of germs and bacteria that enter through these food intermediaries. Food contaminated by bacteria will cause disease and can cause death if not treated immediately. Common bacteria that contaminate food are Salmonella thypii and Eschericia coli. Both types of bacteria are a group of gram-negative bacteria in the form of bacill. This study aims to analyze and identify the bacteria S. thypii and E. coli which found in corn juice ice as samples. The study was conducted with a descriptive method by conducting a bacteriological examination to determine the quality of sample cleanliness. There are 3 stages in this study, the first stage is calculation of the amount of total bacteria (total plate count), analysis of S. thypii and E. coli bacteria and identification with Gram staining. The results showed 40% of samples tested is positive for S. thypii and 60% for E. coli. The largest amount of total bacteria was shown by samples 1 and 3, which were 78 CFU and 52 CFU, respectively. The presence of S. thypii and E. coli bacteria in the sample is thought to be due to poor hygiene factors in the processing of drink
EDUKASI DAN PENINGKATAN PENGETAHUAN MASYARAKAT TENTANG CARA PENGOLAHAN DAN KHASIAT MINYAK KARO DALAM PENGOBATAN TRADISIONAL Rahmiati Rahmiati; Toberni S. Situmorang; Helen Anjelina Simanjuntak; Chalis Fajri Hasibuan; Jamilah Nasution; Ferdinand Susilo
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 9, No 6 (2026): MARTABE : JURNAL PENGABDIAN MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v9i6.2490-2494

Abstract

Minyak Karo merupakan salah satu pengobatan tradisional khas masyarakat Karo di Sumatera Utara yang dibuat dari campuran minyak kelapa dan berbagai rempah alami yang memiliki manfaat bagi kesehatan. Seiring berkembangnya modernisasi dan perubahan gaya hidup masyarakat, pengetahuan mengenai pengolahan dan pemanfaatan minyak Karo mulai mengalami penurunan, terutama pada generasi muda. Oleh karena itu, dilakukan kegiatan Pengabdian kepada Masyarakat (PKM) berupa edukasi dan peningkatan pengetahuan masyarakat tentang cara pengolahan dan khasiat minyak Karo dalam pengobatan tradisional. Kegiatan dilaksanakan selama dua hari pada tanggal 06–07 Februari 2025 di Lingkungan III, Kecamatan Padang Bulan Selayang II, Medan, dengan metode ceramah, diskusi interaktif, dan praktik langsung pembuatan minyak Karo. Sebanyak 30 peserta dari berbagai kalangan usia mengikuti kegiatan secara aktif. Hasil kegiatan menunjukkan adanya antusiasme dan respons positif dari peserta terhadap pelaksanaan kegiatan. Sebanyak 27 peserta (90%) menyatakan sangat puas dan 3 peserta (10%) menyatakan puas terhadap kegiatan yang dilaksanakan. Kegiatan ini berhasil meningkatkan pemahaman masyarakat mengenai manfaat, cara pengolahan, serta potensi pengembangan minyak Karo sebagai produk pengobatan tradisional dan produk bernilai ekonomi. Selain mendukung pelestarian kearifan lokal, kegiatan ini juga membuka peluang pengembangan minyak Karo sebagai produk herbal berbasis budaya lokal yang memiliki potensi industri dan ekonomi
Co-Authors Amanzino, Regina Asmara Cander Pasaribu Chalis Fajri Hasibuan Defacto Firmawati Zega Eka Saudur R. Sihombing Fadilla, Zahira Ferdinand Susilo Ginting, Junius Gian Helen Ajelina Simanjuntak Helen Anjelina Simanjuntak Helen Anjelina Simanjuntak Herlina Simanjuntak Herlina Simanjuntak Hesti Wahyuningsih Jamilah Nasution Karnina, Sisca Nahampun, Laura Yunita Pasaribu, Sudana Fatahillah Purba, Hermawan Rahmiati Rahmiati Rahmiati Rahmiati Rahmiati Ratna A.K Marpaung, Dwi Sembiring, Mahral Effendi Sianturi, Ayu Enjelina Sihombing, Eka Saudur R. Simanjuntak, Herlina Sinaga, Suharni Pintamas Singarimbun, Nurbaiti Br Siti Maimunah Ternala A Barus Wan Yuli Anjani Wanda Lestari, Wanda