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All Journal Majalah Kedokteran Bandung Biotropika Jurnal Media Gizi Indonesia (MGI) Jurnal Kesehatan Prima ARTERI : Jurnal Ilmu Kesehatan PEKAT : Jurnal Pengabdian Kepada Masyarakat
Firda Agustin, Firda
Brawijaya University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Effectivity Combination of Bitter Melon (Momordica charantia) and Bitter (Andrographis paniculata) Extract to Suppress Proinflammatory Cytokines in Diabetic Mouse Models Agustin, Firda
Biotropika: Journal of Tropical Biology Vol 3, No 2 (2015)
Publisher : Biotropika: Journal of Tropical Biology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.999 KB)

Abstract

nsulin Resistance (IR) is main characteristic of Type 2 Diabetes Mellitus. IL-6 and IFNγ play important role in the deterioration of this disease. The aim of this experiment was to know effectivity combination of Bitter Melon and Bitter to decrease the expression of IL-6 and IFNγ in Type 2 Diabetes Mellitus. Type 2 Diabetes Mellitus were induced by injecting streptozotocin to neonate BALB/c mice in the age of five days (100 mg/kg BW). This experiment applied five groups which divided into  normal group, T2D (Type 2 Diabetes Mellitus model group), T2D-D1 (Bitter Melon dose 5,6 mg/kg BW and Bitter 20 g/kg BW), T2D-D2 (Bitter Melon doses 56 mg/kg BW and Bitter doses 200 mg/kg BW) and T2D-D3 (Bitter Melon doses 5600 mg/kg BW and Bitter doses 20000 mg/kg BW). Relative number of proinflammatory cytokines were analyzed using One-Way ANOVA with SPSS 16.0 for Windows. The results showed that the treatment with Bitter melon (Momordica charantia) and bitter (Andrographis paniculata) gave different effect compared to T2D groups. Medicinal herbs groups supressed proinflamatory cytokines such as IL-6 and IFNγ. So that relative number of IL-6 and IFNγ in treated group is lower than Type 2 Diabetes Mellitus (T2D) mice model.   Key words: IFNγ, IL-6, Insulin, Proinflammatory
Effect of Unripe Berlin Banana Flour on Lipid Profile of Dyslipidemia Rats Agustin, Firda; Febriyatna, Ayu; Damayati, Ratih Putri; Hermawan, Hendra; Faiziah, Nurul; Santoso, Razi Dwi; Wulandari, Retno Dwi
Majalah Kedokteran Bandung Vol 51, No 2 (2019)
Publisher : Faculty of Medicine, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.289 KB) | DOI: 10.15395/mkb.v51n2.1630

Abstract

Dyslipidemia is one of the risk factors of coronary heart disease and stroke. Unripe Berlin banana flour contains chemical compounds and nutrients that may affect lipid profile. This study aimed to determine the potential effects of unripe berlin banana flour on lipid profile, especially in dyslipidemia. This experiment was conducted from July to December 2018 at the Food Analysis Laboratory of State Polytechnic of Jember and the Biomedical Laboratory of the Faculty of Dentistry, University of Jember using male wistar white rats weighed 150–200g. The rats were then divided into a negative control group consisting of  normal rats (K-), a positive control group consisting of dyslipidemia rats (K+), and a treatment group consisting of dyslipidemia rats that received 0.144 g unripe berlin banana flour (UBF). Dyslipidemia condition was achieved by administering high-fat diet (HFD) for 9 weeks. Unripe banana flour was fed to the treatment group starting from the 10th weeks for  4 weeks. The measurement of pre-intervention lipid profile was performed at 9th week while the post-intervention lipid profile was measured at 13th week. Data collected were analyzed using ANOVA. Results o showed that the Berlin unripe flour (UBF) could reduce total cholesterol and LDL levels. In addition, a decrease in HDL levels in treatment group  with Berlin unripe banana flour (UBF) and in the negative control group (K-). The same decrease in HDL level was also seen in the dyslipidemia group (K+). Hence, it is concluded that Berlin banana flour has the potential to improve lipid profile in dyslipidemia rats. Pengaruh Pemberian Tepung Pisang Berlin Unripe terhadap Perbaikan Profil Lipid Tikus Dislipidemia  Dislipidemia merupakan faktor risiko penyakit jantung koroner dan strok. Tepung pisang berlin unripe mengandung senyawa aktif dan zat gizi yang berpengaruh terhadap profil lipid. Penelitian ini bertujuan mengetahui potensi tepung pisang berlin unripe terhadap profil lipid pada tikus jantan galur wistar model displidemia. Penelitian dilaksanakan pada bulan Juli sampai dengan Desember 2018 di Laboratorium Analisis Pangan, Politeknik Negeri Jember dan Laboratorium Biomedik, Fakultas Kedokteran Gigi, Universitas Jember. Penelitian menggunakan tikus jantan galur Wistar dengan bobot badan 150–200 gr. Kelompok perlakuan terdiri atas kelompok tikus normal (K-), tikus dislipidemia (K+), tikus dislipidemia + tepung pisang Berlin unripe dosis 0,144 gram (UBF). Perlakuan dislipidemia dilakukan dengan cara pemberian  high fat diet (HFD) selama 9 minggu. Selanjutnya, pemberian UBF diberikan dalam bentuk pakan selama 4 minggu. Pengukuran profil lipid pre-intervensi (minggu ke-9) dan post-intervensi (minggu ke-13). Data dianalisis dengan uji ANOVA. Hasil penelitian menunjukkan bahwa kelompok perlakuan tepung pisang Berlin unripe (UBF) dapat menurunkan kadar kolesterol total dan LDL. Selain itu, terjadi penurunan kadar HDL pada kelompok perlakuan tepung pisang Berlin unripe (UBF) dan kelompok negatif (K-). Pada kelompok K+ juga terjadi penurunan kadar HDL. Simpulan penelitian, tepung pisang Berlin memiliki potensi terhadap perbaikan profil lipid pada tikus dislipidemia.
EKSPLORASI DOSIS EFEKTIF EKSTRAK ETANOL DAUN KIPAHIT SEBAGAI ANTIPIRETIK ALAMI Agustin, Firda; Andriyanto, Andriyanto; Manalu, Wasmen
Majalah Kedokteran Bandung Vol 49, No 3 (2017)
Publisher : Faculty of Medicine, Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (303.585 KB) | DOI: 10.15395/mkb.v49n3.1124

Abstract

Tanaman kipahit merupakan salah satu tanaman yang berpotensi sebagai sediaan alami antipiretik. Penelitian bertujuan mengetahui dosis efektif ekstrak etanol daun kipahit (Tithonia diversifolia) sebagai antipiretik. Sebanyak 24 ekor tikus putih jantan galur Sprague?dawley dengan bobot badan 150?200 g dibagi menjadi 6 perlakuan dan 4 ulangan. Perlakuan tersebut ialah tikus percobaan tidak diinduksi demam dan tanpa pemberian sediaan antipiretik (kontrol 0), tikus percobaan diinduksi demam tanpa mendapatkan sediaan antipiretik (kontrol ?), tikus percobaan diinduksi demam dan diberi sediaan ekstrak etanol daun kipahit (EEDK) dosis 100 mg/kg BB (perlakuan 1), 200 mg/kg BB (perlakuan 2), 300 mg/kg BB (perlakuan 3), dan 400 mg/kg BB (perlakuan 4). Induksi demam dilakukan dengan menyuntikkan vaksin DTP?HB?Hib dosis 0.2 mL/200 g BB IM. Pemberian EEDK dilakukan secara per oral pada 90 menit pascainduksi demam. Pengamatan dilakukan dengan mengukur suhu rektal tikus menggunakan termometer digital (tingkat ketelitian 0,1ºC) pada menit ke?0 (sebelum injeksi DTP?HB?Hib atau suhu normal), 90, 120, 150, dan 180 pascainduksi demam. Hasil penelitian menunjukkan bahwa pemberian EEDK mampu menurunkan suhu rektal tikus dibanding dengan kontrol negatif. Pemberian EEDK terbaik dalam menurunkan suhu rektal tikus percobaan terdapat pada dosis 100 dan 200 mg/kg BB. Simpulan, penelitian ini  menunjukkan bahwa daun kipahit memiliki aktivitas antipiretik. [MKB. 2017;49(3):139?44]Kata kunci: Daun, demam, ekstrak etanol, kipahit Exploration of Kipahit Leaf Ethanol Extracts as Natural AntipyreticsKipahit plant is one of the plants that have the potential to be used as natural antipyretics. This study was conducted to explore  the effective doses of ethanol extract of kipahit leaf (Tithonia diversifolia) as an antipyretics. Twenty four male sprague?dawley white rats weighed150?200 g were divided into 6 groups and replicated 4 times. The experiment included  experimental rats without fever induction and without administration of antipyretic substance (control 0), experimental rats with induced fever without administration of antipyretic substance (negative control), experimental rats with induced fever and  ethanol extract of kipahit leaf (EEDK) with various doses: 100 mg/kg BW (treatment 1), 200 mg/kg BW (treatment 2), 300 mg/kg BW (treatment 3), and 400 mg/kg BW (treatment 4). Fever was induced by injecting DTP?HB?Hib vaccines intramuscularly at a dose of 0.2 mL/200 g BW. Administration of EEDK was conducted orally at 90 minutes pos-injection of DPT?HB?Hib vaccines. The antipyretic effects of EEDK were observed by measuring rectal temperature by using digital thermometer (correction factor 0.1ºC) in 0 minute (before the injection of DTP?HB?Hib or normal temperature), 90, 120, 150, and 180 minutes post?fever induction. The result showed that the administration of EEDK decreased rectal temperature as compared to negative control. The optimum doses of EEDK administration that decreased rectal temperature were 100 and 200 mg/kg BW. It is concluded that the EEDK has an effect. [MKB. 2017;49(3):139?44]Key words: Ethanol extract, fever, kipahit, leaf
The Effect of Unripe Berlin Banana Flour on Superoxide Dismutase (SOD) in Dyslipidemic Rats Damayati, Ratih Putri; Febriyatna, Ayu; Agustin, Firda
Media Gizi Indonesia Vol. 19 No. 3 (2024): MEDIA GIZI INDONESIA (NATIONAL NUTRITION JOURNAL)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgi.v19i3.291-295

Abstract

Dyslipidemia is the occurrence of conditions that have abnormal lipid profile levels in the blood. Consumption of food sources of flavonoids and resistant starch is expected to play a role in dyslipidemia. Unripe Berlin banana flour (UBF) is source of flavonoids and resistant starches that benefit in dyslipidemia. This study aimed to determine the effect of giving UBF on SOD levels in dyslipidemic rats. This research used true experimental method with Pretest-Posttest and Control Group Design. This study used 30 rats divided into 5 groups K-, K +, P1 (UBF 0.144g /rat/day), P2 (UBF 0.288g /rat/ day), and P3 (UBF 0.576g/rat/day). The data were analyzed with one-way Anova and paired T-test. The results of the study showed that the values of SOD levels pre and post-intervention were not significantly different between groups. The mean of SOD levels pre-intervention showed that the K+, P1 and P3 groups were lower than K- group, then post-intervention at P1, P2 and P3 had higher SOD levels than K+ group. Meanwhile, the SOD levels of each group pre and post-UBF intervention in the P1 group were significantly different (p < 0.05), while in the P2 and P3 groups were not significantly different. This study concluded that giving raw Berlin banana flour at a dose of 0.144 g / day could increase the SOD levels in dyslipidemic rats.
Aktivitas Tepung Tempe Terhadap Kadar Kolesterol Total Tikus Model Hiperkolesterolemia Agustin, Firda; Arinda, Ayu Dwi; Febrianti, Zanelia Sekar Ayu; Rizky, Ika Karunia; Andriani, Mitha
ARTERI : Jurnal Ilmu Kesehatan Vol 6 No 1 (2024): November
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/arteri.v6i1.574

Abstract

Hypercholesterolemia is a condition characterized by total cholesterol levels in the body exceeding normal ranges. Tempeh flour has a longer shelf life and higher bioactive compound content compared to traditional tempeh. This study aimed to evaluate the effect of tempeh flour on total cholesterol levels in a hypercholesterolemic Wistar rat model. The study utilized male Wistar rats weighing 120–200 grams, with a total of 16 rats divided into three groups: negative control (K-) given standard rat feed (30 g/rat/day) and ad libitum water; positive control (K+) fed a high-fat diet (2 ml/200 g body weight via gastric gavage) and ad libitum PTU solution (100 ml); and treatment group (P), consisting of hypercholesterolemic rats given tempeh flour (1.8 g/200 g body weight via gastric gavage). Total cholesterol levels were measured using the CHOD-PAP method. Data were analyzed using One-Way ANOVA and paired t-tests. The initial (T0) data analysis showed no differences in total cholesterol levels between groups. Pretest and posttest total cholesterol levels revealed no significant differences in the K- group (p=0.072) or K+ group (p=0.056), while the P group demonstrated a significant difference (p=0.002). The mean total cholesterol levels in the K- group decreased from 71.17 ± 6.853 (pretest) to 65.17 ± 6.616 (posttest). In the K+ group, the levels decreased from 148.80 ± 11.122 (pretest) to 122.60 ± 20.144 (posttest). In the P group, the mean total cholesterol levels significantly declined from 127.40 ± 32.508 (pretest) to 79.20 ± 23.594 (posttest). In conclusion, tempeh flour effectively reduces total cholesterol levels in hypercholesterolemic Wistar rats.
Optimalisasi Gizi Melalui Pelatihan Pembuatan Snack Tinggi Protein Bagi Kader, Ibu Hamil, Bayi dan Balita Dalam Menanggulangi Stunting Di Kecamatan Jelbuk Febriyatna, Ayu; Putri Damayati, Ratih; Agustin, Firda; Oktafa, huda; Permadi, M.Rizal
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2025): Oktober
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v4i2.68

Abstract

Stunting merupakan masalah kesehatan yang masih menjadi prioritas utama di Kecamatan Jelbuk. Upaya pencegahan stunting dapat dilakukan dengan memberikan makanan tambahan yang mengandung zat gizi tinggi. Tujuan pengabdian adalah untuk meningkatkan pengetahuan dan keterampilan kader kesehatan, ibu hamil dan ibu dengan bayi-balita dalam pembuatan snack atau cemilan tinggi protein dengan daya terima yang baik. Kegiatan pengabdian ini diikuti oleh peserta sebanyak 8 orang kader kesehatan dan 24 ibu hamil serta ibu dengan bayi-balita yang mengalami stunting. Tujuan dari kegiatan ini dilakukan adalah untuk meningkatkan status gizi ibu hamil, bayi, dan balita melalui pelatihan pembuatan snack tinggi protein bagi kader dan masyarakat sebagai upaya pencegahan stunting di Kecamatan Jelbuk Kegiatan ini dilakukan dengan memberikan pelatihan pembuatan abon lele dan berbagai jenis cemilan tinggi protein yaitu roti goreng, kue talam dan pastel dengan penambahan sari kelor serta abon lele. Tahap lanjutan kegiatan ini adalah melakukan evaluasi produk dari hasil pelatihan dengan pendekatan uji sensoris kesukaan (hedonic test). Hasil kegiatan ini menunjukkan bahwa peserta mampu membuat cemilan sesuai dengan standart mutu produk yang telah ditetapkan. Hasil uji sensoris produk cemilan yang telah dibuat oleh peserta mendapatkan skor tertinggi dengan hasil “suka” terhadap parameter warna, aroma, rasa, dan tekstur. Kesimpulan kegiatan pengabdian ini adalah peserta telah mampu menghasilkan produk cemilan tinggi protein dengan mutu dan daya terima yang baik.
Effect of Steamed Cake Substituted with Okra (Abelmoschus esculentus) Flour on Total Cholesterol and LDL Levels in Hypercholesterolemic Rats Febriyatna, Ayu; Agustin, Firda; Putri Damayati, Ratih; Tiara Tsani, Sabrina; Zahrul Rusly, Mochammad
Jurnal Kesehatan Prima Vol. 19 No. 2 (2025): AUGUST
Publisher : poltekkes kemenkes mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jkp.v19i2.1854

Abstract

Hypercholesterolemia is a condition characterized by elevated total cholesterol levels above 200 mg/dL, which serves as a primary risk factor for cardiovascular disease. Efforts to control cholesterol levels can be achieved through the consumption of functional foods high in fiber, one of which is steamed cake made with okra flour substitution. This product contains 5.34 grams of fiber per 100 grams, thereby meeting the claim as a fiber source. This study aims to analyze the effect of okra cake administration on total cholesterol and LDL levels in male Wistar rats with a hypercholesterolemia model. The study design used was a true experimental design with a pretest-posttest control group. A total of 18 rats were divided into three groups: negative control (K-), positive control (K+), and treatment (P), each consisting of six rats. Hypercholesterolemia induction was performed for 21 days using a high-fat diet (HFD). The treatment group was then given okra cake at a dose of 8.4 g/rat/day for 14 days. The results showed that total cholesterol levels in the treatment group decreased significantly (p=0.018), while in the positive control group, there was a significant increase (p=0.000). For LDL levels, no significant differences were found in each group before and after treatment (p>0.05), but there were significant differences between the K+ and P groups (p=0.027), as well as significant differences in cholesterol levels between the K+ and P groups (p=0.016). Conclusion: Steamed cake with okra flour substitution has the potential to significantly reduce total cholesterol and LDL levels in hypercholesterolemia rats.
Co-Authors Andriani, Mitha Andriyanto Andriyanto Arinda, Ayu Dwi Ayu Febriyatna, Ayu Febrianti, Zanelia Sekar Ayu Hermawan, Hendra Nurul Faiziah Oktafa, Huda Permadi, M.Rizal Putri Damayati, Ratih Ratih Putri Damayati Rizky, Ika Karunia Santoso, Razi Dwi Tiara Tsani, Sabrina Wasmen Manalu Wulandari, Retno Dwi Zahrul Rusly, Mochammad