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All Journal Buletin Ilmiah Nagari Membangun Bioscientia Medicina : Journal of Biomedicine and Translational Research Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Bioscientia Medicina : Journal of Biomedicine and Translational Research Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan
Ade Sukma
Fakultas Peternakan Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Neuroscience Nursing Public Health Veterinary Other

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The Effect of Giving Fermented Milk Starter Lactococcus lactis D4 Dadih on Obstructive Jaundice: An In Vivo Study Syahriandra; M. Iqbal Rivai; Irwan; Ade Sukma; Tofrizal
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 6 No. 15 (2022): Bioscientia Medicina: Journal of Biomedicine & Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/bsm.v6i15.691

Abstract

Background: Every 1 person out of 3 people with obstructive jaundice will die from complications of obstructive jaundice. The absence of bile salts causes the loss of the protective layer of the intestinal mucosa, which causes an increase in the permeability of the intestinal wall, triggering the process of translocation of various bacteria from the intestinal tract to the blood circulation so that it can trigger septicemia and sepsis. Dadih or commonly known as ampiang dadih is a fermented buffalo milk product. Dadih contains lactic acid bacteria microbiota, which can function as probiotics fermented milk starter Lactococcus lactis D4 dadih to small intestine in obstructive jaundice in vivo. Methods: This study was an in vivo experimental study using 30 wistar rats, which were divided into 3 test groups. Observation of the condition of the small intestine was carried out histopathologically to assess the inflammatory process and the condition of the intestinal mucosa. Data analysis was performed using SPSS version 25 using univariate and bivariate methods. Results: Group 3 showed minimal histopathological inflammation compared to the control and was statistically different, p<0.05. Conclusion: Giving fermented milk starter Lactococcus lactis D4 dadih was able to reduce the inflammatory response and repair the intestinal mucosa in conditions of obstructive jaundice in vivo studies.
The Effect of Giving Fermented Milk Starter Lactococcus lactis D4 Dadih on Obstructive Jaundice: An In Vivo Study Syahriandra; M. Iqbal Rivai; Irwan; Ade Sukma; Tofrizal
Bioscientia Medicina : Journal of Biomedicine and Translational Research Vol. 6 No. 15 (2022): Bioscientia Medicina: Journal of Biomedicine & Translational Research
Publisher : HM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37275/bsm.v6i15.691

Abstract

Background: Every 1 person out of 3 people with obstructive jaundice will die from complications of obstructive jaundice. The absence of bile salts causes the loss of the protective layer of the intestinal mucosa, which causes an increase in the permeability of the intestinal wall, triggering the process of translocation of various bacteria from the intestinal tract to the blood circulation so that it can trigger septicemia and sepsis. Dadih or commonly known as ampiang dadih is a fermented buffalo milk product. Dadih contains lactic acid bacteria microbiota, which can function as probiotics fermented milk starter Lactococcus lactis D4 dadih to small intestine in obstructive jaundice in vivo. Methods: This study was an in vivo experimental study using 30 wistar rats, which were divided into 3 test groups. Observation of the condition of the small intestine was carried out histopathologically to assess the inflammatory process and the condition of the intestinal mucosa. Data analysis was performed using SPSS version 25 using univariate and bivariate methods. Results: Group 3 showed minimal histopathological inflammation compared to the control and was statistically different, p<0.05. Conclusion: Giving fermented milk starter Lactococcus lactis D4 dadih was able to reduce the inflammatory response and repair the intestinal mucosa in conditions of obstructive jaundice in vivo studies.
Penerapan Teknologi Pengemasan pada UKM Rendang Telur di Kabupaten Lima Puluh Kota Sri Melia; Indri Juliyarsi; Deni Novia; Ade Sukma; Yulianti Fitri Kurnia; Rizki Dwi Setiawan; Sonia Pratiwi; Rola Amelia Putri
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2023): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v5i2.385

Abstract

Rendang telur merupakan salah satu produk makanan khas dari Sumatra Barat, yang dibuat dari telur dan tambahan bumbu rendang. Salah satu UKM yang sedang berkembang adalah Usaha Rendang Keluarga yang terletak di Jorong Talago, Nagari Talago Tujuah Koto, Kecamatan Guguak, Kabupaten Lima Puluh Kota. Usaha rendang telur Keluarga masih menggunakan kemasan transparan Plastik PP tanpa label sehingga terlihat tidak menarik dan mempengaruhi terhadap penjualan produk. Tujuan dari kegiatan ini adalah memberikan pengenalan dan penerapan teknologi pengemasan (kemasan dan label) sehingga dengan adanya alih teknologi tepat guna diharapkan dapat meningkatkan produksi dan pemasaran UKM. Metode kegiatan dilakukan dengan metode ceramah dan diskusi mengenai teknik pengemasan dan pelabelan, serta pelatihan untuk mempraktekan penerapan teknologi tepat guna dalam kemasan sehingga menghasilkan produk yang higienis dan berkualitas. Hasil pelaksanaan kegiatan ini terlihat antusiasme dan respon positif dari pemilik UKM usaha rendang Keluarga dengan adanya perubahan kemasan yang sebelumnya menggunakan plastik PP bening tanpa ada label kemasan menjadi menggunakan kemasan standing pouch aluminium foil dengan label kemasan. Perubahan kemasan rendang telur diharapkan dapat mempertahankan kualitas produk selama penyimpanan, distribusi, dan pemasaran produk, dapat memperpanjang umur simpan produk serta meningkatkan penampilan produk menjadi lebih menarik.
The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs Ade Rakhmadi; Ade Sukma; Indri Juliyarsi; Sri Melia; Ely Febriyanti; Rizki Dwi Setiawan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9425

Abstract

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P<0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P>0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.
The Impact of Pediococcus acidilactici BK01 Supplementation on Production Performance and Quality of Japanese Quail Eggs Ade Rakhmadi; Ade Sukma; Indri Juliyarsi; Sri Melia; Ely Febriyanti; Rizki Dwi Setiawan
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 12 No. 1 (2024): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v12i1.9425

Abstract

Probiotic supplementation in feed is currently under extensive research and development, particularly to improve egg production performance and enhance the quality of quail eggs. This study aimed to determine the effects of Pediococcus acidilactici BK01 supplementation on production performance, weight, fat, and cholesterol content of Japanese quail (Coturnix japonica) eggs. This study used four treatments and probiotic supplementation was performed using drinking water at four different concentrations (0, 1, 2, 3%). The supplementation of Pediococcus acidilactici BK01 demonstrated a significant difference (P<0.05) in both egg production and cholesterol content, yet did not yield a significant difference (P>0.05) in egg weight and lipid content. Pediococcus acidilactici BK01 supplementation at concentrations of 2% and 3% resulted in an increase in egg production from 60.85% to 84.52% and led to a reduction in cholesterol content by more than 50% (from 215.43 to 98.57 mg/dL) compared to the control group. Consequently, the administration of the probiotic Pediococcus acidilactici BK01 up to a concentration of 3% influenced on egg production and egg cholesterol content in Japanese quail.
SOSIALISASI SANITASI DAN HIGIENIS KERUPUK KULIT PADA IKM RIZKY DI KOTA PADANG Indri Juliyarsi; Sri Melia; Deni Novia; Ade Sukma; Tuty Anggraini; Najmiatul Fitria
BULETIN ILMIAH NAGARI MEMBANGUN Vol. 4 No. 3 (2021)
Publisher : LPPM (Institute for Research and Community Services) Universitas Andalas Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/bina.v4i3.302

Abstract

The skin crackers are well-known and favored as regional superior products which are very potential to be developed. The purpose of this service is to improve sanitation and hygiene aspects, where the layout of production in accordance with SSOP and GMP. Approach methods offered to support knowledge programs using trained and consultation with the methods used are lectures and discussions. The focus of activities is the renovation of layout of production space and sanitation equipment. Based on the service of introducing appropriate technology, Mitra is very enthusiastic about using cleaning tools for wet and clean production spaces with sanitary and hygienic and storage space equipped with container boxes so that it can increase the shelf life of the skin after drying, as well as improve the production space so that the production is running well in accordance with SSOP, GMP in production.
Co-Authors Ade Rakhmadi D. Novia Ely Febriyanti Indri Juliyarsi Irwan M. Iqbal Rivai Melia, Sri Najmiatul Fitria Rola Amelia Putri Sonia Pratiwi Syahriandra Tofrizal Tofrizal Tuty Anggraini Yulianti Fitri Kurnia