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Murniaty Simorangkir

Universitas Negeri Medan, Medan 20221, Indonesia

Author-ID : 3951629

Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science

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Natural mouthwash of sarang banua leaves (Clerodendrum fragrans Vent Willd) extractas a healthy solution during the covid-19 pandemic Julianse Lydia Nababan; Titin Evania Manalu; Ratu Nurul Aulia; Anna Lestari; Angga Koswara Malau; Murniaty Simorangkir
Jurnal Pendidikan Kimia (JPKim) Vol 13, No 3 (2021): December
Publisher : Pascasarjana Universitas Negeri Medan

The spread of the COVID-19 virus has shaken the world. The application of Clean and Healthy Living Behavior (CHLB) is the best effort to prevent the transmission of the Covid-19 virus. Maintaining oral and dental hygiene can improve health, especially during the COVID-19 pandemic. Sarang Banua (Clerodendrum fragrans Vent Willd) is a local plant of North Sumatra, containing secondary metabolites of alkaloids, steroids, flavonoids, triterpenoids, saponins, tannins, and quinones that have bioactivity such as antibacterial and antioxidant. The preparation of Sarang Banua mouthwash (SABANA) made from the extract of the sarang banua leaves with a concentration of 0.5 grams in 100 ml of preparation (0.5%) has been formulated, evaluated by organoleptic, pH and antibacterial test. The results of organoleptic and pH tests showed that SABANA mouthwash preparations were brown and slightly cloudy, tasted very distinctive, fresh, and eliminated bad breath with a pH of 7 in accordance with quality standards. About 70% of the panelists stated that they really liked the color, aroma, taste and appearance of SABANA mouthwash preparations. The results of antibacterial test against the oral bacteria Streptococcus mutans ATCC (25175) showed that 0.5% and 0.75% of the oral antibacterial mouthwash was found to be effective as oral antibacterial with an average inhibition zone diameter of 16.55 and 16.9 mm. Through the activities of the Student Creativity-Entrepreneurship Program, SABANA mouthwash have been produced and marketed in the local as well as outside the city by online and offline-shop and have the opportunity to develop into a new entrepreneur. Keywords: Mouthwash, Clerodenrum fragrans Vent Willd, antibacterial, streptococcus mutans

Temperature effect on expression of recombinant human prethrombin-2 in Escherichia coli BL21(DE3) ArcticExpress Saronom Silaban; Murniaty Simorangkir; Shabarni Gaffar; Iman Permana Maksum; Toto Subroto
Jurnal Pendidikan Kimia (JPKim) Vol 11, No 3 (2019): December
Publisher : Pascasarjana Universitas Negeri Medan

Many proteins produced in E. coli accumulate in inclusion bodies. This study aims to detect the role of temperature in reducing the formation of inclusion bodies during recombinant human prethrombin-2expressed in E. coli BL21 (DE3) Arctic Express host. In this study, we created a host growth curve to find out the right time to add an inducer. The inducer used in our experiment was IPTG 0.1 mM. The fermentation process use a temperature of 12°C and 22°C. The results showed that recombinant human prethrombin-2 was successfully expressed as protein soluble using an optimum temperature of 12°C in E. coli BL21 (DE3) Arctic Express. It was indicated from the 63kDa protein band obtained from the soluble fraction on SDS-PAGE. The higher temperature of fermentation increased the amount of protein in the insoluble fraction due. It concluded that the fermentation temperature affect the rate of prethrombin-2 expression.Keywords: E. coli BL21(DE3) ArcticExpress, prethrombin-2, soluble, temperature

Ulos batak natural dye paste from salaon leaf extract (Indigofera tinctoria L), ketapang leaf (Terminalia catappa), and cocoa fruit peel (Theobroma cacao L) Nadia Givani Sihotang; Ruth Yohana Saragih; Dewan Dinata Tarigan; Mika Yohana Pakpahan; Dafit Ericson Sihotang; Saronom Silaban; Murniaty Simorangkir
Jurnal Pendidikan Kimia (JPKIM) Vol 15, No 1 (2023): April
Publisher : Pascasarjana Universitas Negeri Medan

Ulos is a type of traditional woven fabric that is often used for traditional ceremonies in the Batak tribe. Although ulos with natural dyes are more valuable, ulos weavers have switched to synthetic dyes due to the difficulty of the dyeing process with natural dyes. This research aims to make natural dyes from extracts of plants. Salaon plants (Indigofera tinctoria L), ketapang (Terminalia catappa), and cocoa (Theobroma cacao L) are types of plants that are easily available in the North Sumatra region and can be used as natural dyes. BATAK-Co (BATAK-Colour): ulos batak natural dye paste is a dyeing product in the form of a paste that can be used to dye yarn to be woven into ulos. The product is made through an extraction and fixation process with whiting, tunjung, and alum, as well as deposition and filtering processes, so that a BATAK-Co product is obtained: Ulos Batak Natural Coloring Paste with 3 color choices, namely blue from salaon leaf extract, black from ketapang leaf extract, and red from cocoa fruit peel extract. The spectra of the three dyestuffs have been identified using FT-IR. Through the entrepreneurship student creativity program, BATAK-Co: ulos batak natural dye paste products have been produced, packaged, and marketed both directly to ulos weavers and through social media, and have a great opportunity to become new entrepreneurs.Keywords: Cocoa; Ketapang; Natural dyes; Salaon; Ulos batak

Co-Authors Angga Koswara Malau Anna Lestari Dafit Ericson Sihotang Dewan Dinata Tarigan Iman Permana Maksum Julianse Lydia Nababan Mika Yohana Pakpahan Nadia Givani Sihotang Ratu Nurul Aulia Ruth Yohana Saragih Saronom Silaban Shabarni Gaffar Titin Evania Manalu Toto Subroto

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