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All Journal Jurnal Berkala Kesehatan Anterior Jurnal Borneo Journal of Medical Laboratory Technology Jurnal Kedokteran Universitas Palangka Raya

Trisia, Adelgrit

Fakultas Kedokteran Universitas Palangka Raya

Author-ID : 841056

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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Uji Aktivitas Antibakteri Ekstrak Etanol Daun Kalanduyung (Guazuma ulmifolia Lam.) terhadap Pertumbuhan Staphylococcus aureus dengan Metode Difusi Cakram (Kirby-Bauer) Adelgrit Trisia; Regina Philyria; Angeline Novia Toemon
Anterior Jurnal Vol 17 No 2 (2018): Anterior Jurnal
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Pneumonia is an infectious lung parenchyma, respiratory bronchioles, and alveolus, caused by Staphylococcus aureus. Kalanduyung (Guazuma ulmifolia Lam.) is an herb plant from Central Borneo which people believe has many benefits, which one is curing pneumonia. To identify the antibacterial activity from the ethanol extract of Kalanduyung leaves to the Staphylococcus aureus growth. This research was experimental with posttest-only control group design. Ethanol extract of Kalanduyung leaves in 20%, 40%, 60%, and 80% concentrations were tested for antibacterial capability against Staphylococcus aureus with Kirby Bauer disc diffusion method, with Amoxicillin as the positive control and 10% Dimethyl Sulfoxide. This data was statistically analyzed with One Way Anova. Ethanol extract of Kalanduyung leaves can inhibit Staphylococcus aureus with each inhibition zone diameter was 6.875 mm, 8.5 mm, 10.175 mm, and 14.925 mm. The ethanol extract of Kalanduyung leaves can inhibit the growth of Staphylococcus aureus bacteria.

Keterampilan Pengolahan Mie Sehat dari Sayur Sawi untuk Meningkatkan Gizi dan Imunitas Tubuh di Desa Sei Asam Kelurahan Sei Pasa Kabupaten Kapuas Kalimantan Tengah Adelgrit Trisia; Indria Augustina; Dian Mutia
Anterior Jurnal Vol 17 No 2 (2018): Anterior Jurnal
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Noodle is a popular food product and widely consumed by the people in Indonesia. The world of commerce knows noodles in a variety of products Because the main ingredients are wheat flour, tapioca flour or rice flour, then the greatest nutritional content in noodles and processed products is carbohydrates. Foods consumed with unbalanced nutritional content, which are high in fat/oil, high carbohydrate, high salt, and low in fiber. The impact that occurs with food with unbalanced nutrition, for the long term is the emergence of degenerative diseases such as diabetes, cardiovascular diseases such as heart and hypertension, and cancer and others. The main objective is to increase knowledge and understanding of the villagers of Sei Asem regarding the processing of healthy noodles based on vegetables. Specific Objectives To help improve the knowledge of villagers to process healthy noodles made from vegetables. Attempts to raise awareness of the villagers about the importance of processing food based on the healthy life of the household. Attempts to improve the health status of the community in the village of Sei Asam Method of Implementation of Community Partnership Program activities by way of counseling, training and mentoring. The results obtained from this activity is the increasing knowledge of the villagers about the benefits of Sawi vegetable, processing of sawi vegetables into noodles and one of the efforts to increase the consumption of balanced nutrition that can increase immunity.

Co-Authors Angeline Novia Toemon Crista Lorensa Dian Mutia Edi Hartoyo Galih Indra Permana Indria Augustina Irka Gibriela Mia Khairiyadi Khairiyadi Lestari Lestari M. Imun Nindya Abelina Octoviani Leiden Nurul Atdania Lestari Regina Philyria Rugas Pribawa

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