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All Journal Program Kreativitas Mahasiswa - Penelitian Jurnal Kolaboratif Sains
Siti Ulfatun Najiyyah, Siti Ulfatun
Pendidikan Dokter, Fakultas Kedokteran, Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

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GELAS KAYU BIDARA LAUT (GEYU BILUT) SEBAGAI ANTIMALARIA Najiyyah, Siti Ulfatun; Ardiansyah, Ardiansyah; Prayitno, Oktavianus; Safitri, Rinitha Dinda; Megantari Ekaputri, Ni Putu Galuh
Program Kreativitas Mahasiswa - Penelitian PKM-P 2014
Publisher : Ditlitabmas, Ditjen DIKTI, Kemdikbud RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.964 KB)

Abstract

Malaria until now still remain one of the main problem of world health. About 40% or 2.4 billion people in the world live in malaria endemic areas. Therefore, malaria cases in Indonesia on 2008 is about 1.624.930 cases. More than 25% province in Indonesia shows resistence to sulfadoksin-pirimetamin, cloroquin and kina in the last decade. People of  NTB believes that stewed water of geyu bilut works as antimalaria. The purpose of this research is to know the effectivity of stewed water of geyu bilut as antimalaria. The research that had been done is an experimental research using post test only control group design. The research sample are 30 Balb/c mice that have fullfiled inclusion criteria and have been selected by using simple random sampling. Every sample was infected with 200µL P.berghei intraper-itoneally on day 0. Treatment start given with sondage 2-4 hours after infection, the treatment are 0.3ml aquades to negative control group, 0.3ml cloroquin with dose 5 mg/kgBW to positive control group and 0.3ml of stewed water of geyu bilut with concentration 0,0003% to the treatment group, the dose start given with orally once per day, from day 0 to day 7. The thin blood smear was made on day 1 to 8 and was checked by using light microscope with total magnify 1000x, percentage of parasitemia was counted per 1000 erythrocytes. Primary data that has been collected then processed using Kruskal Wallis Test. The result that was collected from stewed water of geyu bilut with dose based on empiric fact has parasitemia percentage that don’t have significant difference with negative control and positive control group (p>0,05). Therefore, from this research we can conclude that 0,3ml stewed water of geyu bilut with concentraion 0.0003% is not effective as antimalaria. Keywords: malaria, parasitemia percentage, geyu  bilut, Strychnos ligustrina BI.
Review: Pengaruh Produk Olahan Susu Fermentasi terhadap Risiko Penyakit Kardiovaskular: Review: The Effect of Fermented Milk Products on The Risk of Cardiovaskular Disease Fajriani, Laksmi Nur; Sukanty, Ni Made Wiasty; Anisah; Isasih, Widani Darma; Anggriany, Nissa; Najiyyah, Siti Ulfatun
Jurnal Kolaboratif Sains Vol. 8 No. 7: Juli 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i7.7892

Abstract

Penyakit Kardiovaskular (PKV) merupakan penyebab utama kematian global yang diperkirakan akan terus meningkat hingga tahun 2050. Faktor risiko utama PKV meliputi hipertensi, dislipidemia, hiperkolesterolemia, dan hiperglikemia. Salah satu strategi pencegahan yang mendapat perhatian adalah konsumsi produk olahan susu fermentasi seperti yoghurt, kefir, dan keju yang mengandung probiotik dan senyawa bioaktif hasil fermentasi. Probiotik seperti Lactobacillus dan Bifidobacterium berperan dalam menurunkan kadar kolesterol total, LDL, serta meningkatkan HDL melalui berbagai mekanisme termasuk penghambatan enzim HMG-CoA reduktase dan peningkatan ekskresi asam empedu. Selain itu, produk susu fermentasi diketahui berkontribusi dalam menurunkan tekanan darah, meningkatkan kesehatan usus, serta mengurangi peradangan sistemik yang berperan dalam patogenesis aterosklerosis. Studi epidemiologis menunjukkan hubungan signifikan antara konsumsi tinggi produk susu fermentasi dengan penurunan risiko PKV, hipertensi, dan stroke. Metode penyusunan yang digunakan adalah kajian literatur metode PRISMA dengan pendekatan deskriptif menggunakan pustaka sekunder melalui empat langkah yaitu identification, screening, eligibility, dan included sehingga didapatkan 14 artikel. Hasilnya menunjukkan bahwa produk olahan susu fermentasi mengandung bakteri probiotik dan senyawa bioaktif yang berperan dalam menurunkan LDL, meningkatkan HDL, sehingga mampu menurunkan risiko PKV. Penelitian ini mengimplikasikan bahwa mengkonsumsi produk olahan susu fermentasi (yoghurt, keju, susu fermentasi) dalam jumlah tinggi dapat menurunkan risiko PKV sebesar 19% dibandingkan dengan konsumsi rendah.
Co-Authors Anggriany, Nissa ANISAH ARDIANSYAH ARDIANSYAH Laksmi Nur Fajriani Ni Putu Galuh Megantari Ekaputri, Ni Putu Galuh Oktavianus Prayitno, Oktavianus Rinitha Dinda Safitri, Rinitha Dinda Sukanty, Ni Made Wiasty Widani Darma Isasih