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All Journal JURNAL PETERNAKAN Jurnal Zarah Jurnal Kesehatan Medika Saintika Majalah Kedokteran Andalas Bioscientist : Jurnal Ilmiah Biologi Jurnal Kesehatan Saintika Meditory Jurnal Peternakan Borneo Jurnal Medisains Kesehatan Science, Technology, and Communication Journal
Heppy Setya Prima
Stikes Syedza Saintika
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PERBANDINGAN AKTIVITAS ANTI-HIPERURISEMIA EKSTRAK ETANOL SELEDRI (APIUM GRAVEOLENS L.) DAN DAUN SALAM (SYZYGIUM POLYANTHUM) PADA MENCIT YANG DIINDUKSI KAFEIN Yansen, Fatridha; Nanda Putra; Yesi Gusnelti; Heppy Setya Prima
Jurnal Zarah Vol. 13 No. 1 (2025): Jurnal Zarah
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Maritim Raja Ali Haji

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Abstract

Celery plants (Apium Graveolens L) and bay leaves (Syzygium polyanthum) have been used as alternative medicine to treat Hyperuricemia. This study aimed to determine the effectiveness of administration of extracts from celery plants and bay leafs to decrease uric acid levels in blood. This research used a post-test control group only design. A total of 24 male mice (randomly divided into 4 groups; P0, P1, P2 and P3). P0 was the control group (induced with caffeine at a dose of 0.5 mg/kgBW). P1 was induced with caffeine 0.5 mg/kgBW+celery extract 35 mg/kgBW, P2 was induced by caffeine 0.5 mg/kgBW+bay leaf extract 35 mg/kgBW and P3 was induced by caffeine + a combination of celery plant extract and bay leaves 35mg/kgBW. Uric acid levels were measured using an easy touch GCU meter device. The results showed that average of uric acid level for P0, P1, P2 and P4 were 7.1mg/dl; 4.9 mg/dl; 4 mg/dl; and 5.2 mg/dl, respectively. The most significant antihyperuricemia activity was demonstrated by administering 35 mg/kgBW of bay leaf extract. The One Way ANOVA analysis described that the administration of extract ethanol generated significant effects (p-value <0.05). Based on post hoc LSD analysis, it was found that the administration of ethanol extract from bay leaves showed significant differences compared to combination (celery + bay leaves) in lowering uric acid levels. Therefore, it was concluded extract from celery and bay leaves can be used to lower the level of uric acid
KARAKTERISASI DAN IDENTIFIKASI MOLEKULER BAKTERI ASAM LAKTAT ASAL IKAN RINUAK (PSILOPSIS SP) SEBAGAI KANDIDAT PROBIOTIK HALAL DARI DANAU MANINJAU SUMATERA BARAT Annita, Annita; Zahra, Eliza; Prima, Heppy Setya
Jurnal Kesehatan Medika Saintika Vol 16, No 1 (2025): Juni 2025
Publisher : Stikes Syedza Saintika Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30633/jkms.v16i1.2976

Abstract

Lactic Acid Bacteria (LAB) have recently become one of the main topics of discussion in the fields of health, food industry, science, animal husbandry, agriculture. LAB plays an important role in efforts to reduce stunting through various mechanisms related to intestinal health and nutrient absorption. One source of LAB is fermented Rinuak fish (Psilopsis sp) from Lake Maninjau, West Sumatra, Indonesia, which is isolated from probiotic bacteria which have the potential to act as antimicrobials, but must be ensured that they are halal in accordance with Islamic religious teachings. The aim of this study was to examine the antimicrobial potential of probiotic LAB isolated from Rinuak fish (Psilopsis sp). The research methods carried out were as follows: isolation and characterization of Rinuak fish (Psilopsis sp) LAB DNA, followed by assessment of the antimicrobial activity of the raw bacteriocin supernatant. Then, 16S rRNA was used to assess LAB isolate species that potentially had antimicrobial activity. The results showed that 3 samples of Rinuak fish (Psilopsis sp), After testing its ability to kill pathogenic bacteria, it was found that IR1 isolate had the greatest antimicrobial activity against Escherichia coli ATCC 0157 (30..27 mm), Staphylococcus aureus ATCC 25923 (25.65 mm) and Listeria monocytogenes CFSAN 004330 (18.65 mm) while the diameter of the inhibition zone by the supernatant of lactic acid bacteria Crude bacteriocin against Escherichia coli ATCC 0157 was 18.87 mm, Staphylococcus aureus ATCC 25923 was 22.67 mm while Listeria monocytogenes CFSAN 004330 did not form an inhibition zone. The results of molecular identification using 16S rRNA showed that the isolated lactic acid bacteria were 99.64% similar to those isolated from Rinuak fish (Psilopsis sp) with Lentilactobacillus buchneri subsp. silagei CD034 strain 17-16, which has antimicrobial potential against pathogenic bacteria. Lentilactobacillus buchneri subsp. silagei CD034 strain 17-16 can be used as an antidiarrheal and antityphoid drug in humans as well as a natural preservative in food that is guaranteed halal
REVIEW: PEMANFAATAN BIJI KARET SEBAGAI PAKAN UNGGAS Agasi, Satri Yusasra; Maulana, Fajri; Fajri, Fadhli; Febrina, Bunga Putri; Sandri, Dwi; Setya Prima, Heppy; Susalam, Malikil Kudus; Amran , Muhammad
Jurnal Peternakan Borneo Vol. 4 No. 1 (2025): Jurnal Peternakan Borneo
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jpb.v4i1.47

Abstract

Pemanfaatan biji karet (Hevea brasiliensis) sebagai bahan pakan unggas merupakan salah satu upaya untuk mengurangi ketergantungan pada bahan pakan konvensional seperti jagung dan bungkil kedelai. Biji karet memiliki kandungan nutrisi yang cukup tinggi, dengan protein kasar sebesar 18–25%, lemak kasar 40–50%, serta asam amino esensial seperti lisin dan metionin. Namun, kandungan senyawa toksik berupa asam sianida (HCN) pada biji karet mentah menjadi kendala utama dalam penggunaannya. Penelitian menunjukkan bahwa pengolahan melalui fermentasi, terutama dengan mikroba seperti Aspergillus niger dan Saccharomyces cerevisiae, mampu menurunkan kadar HCN hingga lebih dari 90%, sekaligus meningkatkan kecernaan dan kestabilan nutrisi. Penggunaan biji karet fermentasi dalam ransum unggas pada level 5–15% terbukti tidak menurunkan performa produksi, tidak menimbulkan efek toksik pada organ, dan tidak memengaruhi kualitas produk ternak. Dari sisi ekonomi, biji karet fermentasi berpotensi menurunkan biaya pakan secara signifikan. Oleh karena itu, biji karet yang telah diolah secara tepat dapat menjadi alternatif pakan lokal unggas yang aman, bergizi, dan ekonomis, terutama bagi peternakan rakyat di daerah penghasil karet. Dukungan teknologi dan kebijakan diperlukan untuk mengoptimalkan pemanfaatannya secara luas dan berkelanjutan.
Karakterisasi dan Identifikasi Molekuler Bakteri Asam Laktat Diisolasi dari Ikan Bilih (Mystacoleucus padangensis) Danau Singkarak Berpotensi Sebagai Probiotik Prima, Heppy Setya
Majalah Kedokteran Andalas Vol. 46 No. 3 (2023): Online Juli 2023
Publisher : Faculty of Medicine, Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/mka.v46.i4.p535-547.2023

Abstract

Tujuan dari penelitian ini adalah untuk mengisolasi dan mengidentifikasi isolat bakteri asam laktat dari ikan inaktif (Mystacoleucus padangensis) dari Danau Singkarak Bilih dan mengevaluasi potensi probiotiknya. Setiap jenis bakteri asam laktat memiliki efek probiotik yang berbeda. Oleh karena itu, seleksi dan identifikasi diperlukan untuk mendapatkan strain probiotik yang baik. Tujuan dari penelitian ini adalah untuk mengetahui bakteri asam laktat yang terkandung dalam billfish tertentu (Mystacoleucus padangensis) melalui pengujian biokimia dan dilanjutkan melalui pengujian molekuler. Metode: Penelitian ini merupakan penelitian kualitatif deskriptif untuk mengetahui bakteri asam laktat tertentu pada ikan bilih (Mystacoleucus padangensis). BAL dilakukan menggunakan media isolasi selektif Man ROGOSA Sharpe Agar. Seleksi dilakukan dengan pengamatan morfologi dan pewarnaan Gram. Sifat biokimia dan jenis fermentasi juga diuji. Untuk mewujudkan potensinya sebagai probiotik, hasilnya adalah: Metode identifikasi molekuler menggunakan gen penanda 16S rRNA digunakan dalam identifikasi bakteri asam laktat pada penelitian ini. Berdasarkan hasil analisis dengan menggunakan BLAST, ditemukan bahwa jenis isolat bakteri fermentasi Ikan Bilih (Mystacoleucus padangensis) kode sampel IB1, 99,86% mirip dengan Lactobacillus fermentum 
Efek Dosis Probiotik Konsorsium pada Kualitas Organoleptik Daging Broiler Susalam, Malikil Kudus; Marlida, Yetti; Prima, Heppy Setya; Fajri, Fadhli; Maulana, Fajri
Jurnal Peternakan Vol 22, No 2 (2025): September 2025
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v22i2.33056

Abstract

ABSTRAK. Probiotik konsorsium merupakan kombinasi dari berbagai mikroorganisme yang saling bekerja sehingga menghasilkan manfaat yang lebih baik dibandingkan probiotik tunggal. Tujuan penelitian adalah untuk mendapatkan dosis pemberian probiotik konsorsium yang terbaik dilihat dari uji organoleptik daging broiler meliputi tekstur, rasa, warna dan aroma. Penelitian menggunakan ayam broiler yang dipelihara selama 35 hari dengan pemberian level probiotik konsorsium berbeda dalam air minum. Pakan yang digunakan adalah BR 1 Wonokoyo. P0 = pemberian level 0 ml probiotik konsorsium, P1 = pemberian level 0,5 ml probiotik konsorsium, P2 = pemberian level 1 ml probiotik konsorsium dan P3 = pemberian level 1,5 ml probiotik konsorsium dengan 5 kali pengulangan. Parameter yang diamati adalah tekstur, rasa, warna dan aroma daging. Hasil penelitian ini menunjukkan pemberian probiotik konsorsium pada ayam broiler memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap tekstur daging, rasa daging, warna daging dan aroma daging. Hasil penelitian ini disimpulkan pemberian level 1 ml probiotik konsorsium pada ayam broiler diperoleh tekstur daging 4,40; rasa daging 4,31; warna daging 3,82 dan aroma daging 4,14.Kata kunci: Probiotik, konsorsium, tekstur, rasa, warnaThe Effect of Probiotic Consortium Dosage on the Organoleptic Quality of Broiler MeatABSTRACT. Consortium probiotics are a combination of various microorganisms that work together to produce better benefits than single probiotics. This research aimed to obtain the best dose of probiotic consortium based on organoleptic tests of broiler meat, including texture, taste, color, and aroma. This study used broiler chickens that were reared for 35 days by administering different levels of probiotic consortium in drinking water. The feed used is BR 1 Wonokoyo. P0 = Giving probiotic consortium level 0 ml, P1 = Giving probiotic consortium level 0.5 ml, P2 = Giving probiotic consortium level 1 ml, and P3 = Giving probiotic consortium level 1.5 ml with 5 times covered. The parameters observed were texture, taste, color, and aroma of meat. The results of this study showed that giving a probiotic consortium to broiler chickens had a very significantly different effect (P<0.01) on meat texture, meat taste, meat color, and meat aroma. From the results of this study, it was concluded that by administering 1 ml of the probiotic consortium to broiler chickens, the meat texture was 4.40, the meat taste was 4.31, the meat color was 3.82, and the meat aroma was 4.14.
Effect of drying methods on total flavonoid content of Scurrula ferruginea (Jack) Danser (Loranthaceae) leaf extracts parasitizing jengkol (Pithecellobium jiringa) Yansen, Fatridha; Mossfika, Eldya; Prima, Heppy Setya
Science, Technology, and Communication Journal Vol. 6 No. 1 (2025): SINTECHCOM Journal (October 2025)
Publisher : Lembaga Studi Pendidikan dan Rekayasa Alam Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59190/stc.v6i1.339

Abstract

Scurrula ferruginea (Benalu) is a hemiparasitic plant with potential as a raw material for traditional medicine due to its high flavonoid content. The concentration of flavonoids is substantially determined by the specific drying technique applied. Studies investigating the use of the stir-frying method remain limited, and there is no standardized protocol has yet been established to recommend an appropriate method for preserving the total flavonoid content in S. ferruginea leaves. This study aims to compare the total flavonoid content (TFC) in ethanol extracts of Benalu leaves on the Jengkol dried using three different methods: air-drying, oven-drying, and stir-frying drying. All samples were subsequently powdered and subjected to maceration using ethanol solvent, followed by analysis of their total flavonoid content using spectrophotometry UV-Vis at maximum wavelength at 431 nm. Statistical analysis of one-way ANOVA showed that different drying methods generated significant effects on TFC level of Benalu leaves extracts with significance value = 0.001 (p-value <= 0.05). The results indicated that air-drying yielded the highest flavonoid content with 7.37 ppm, followed by stir-frying (4.93 ppm) and oven-drying (2.88 ppm). These findings highlight the critical importance of selecting an appropriate drying method to preserve flavonoid levels, thereby enhancing the pharmacological efficacy and quality of herbal products derived from S. ferruginea leaves.
Co-Authors Agasi, Satri Yusasra Annita, Annita Eldya Mossfika Fadhli Fajri fajri maulana Fatridha Yansen Febrina, Bunga Putri Ibrahim Ibrahim inelvi yulia Muhammad Amran Nanda Putra Noviyanti, Aidha Pricilia, Adelva Ruqaya annisa nurul haq Sandri, Dwi Susalam, Malikil Kudus Yansen, Fatridha Yesi Gusnelti Yetti Marlida Yulia Beti yulia, inelvi Zahra, Eliza