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Journal of Biomedical Sciences and Health
Published by Universitas Karya Husada Semarang
ISSN : 30626854     EISSN : 30477182     DOI : https://doi.org/10.34310/
Core Subject : Health, Science,
Immunology & microbiology Medicine & Pharmacology Neuroscience Nursing Public Health
The Journal of Biomedical Sciences and Health (JBSH) accepts manuscripts in basic sciences and applied clinical research. It covers various fields of biomedical sciences, but is not limited to Medical sciences. Our journal accepts and publishes original articles and review articles that significantly contribute to the understanding of biomedical sciences and health. The Journal of Biomedical Sciences and Health is published biannually in the months of February and August. This journal is available for download to anyone, including students, researchers, and lecturers. Authors are not charged for publication in JBSH. JBSH is a journal that disseminates, discusses, and presents scientific literature to support other communities on health developments, thereby increasing the knowledge of scientists and health workers and ultimately improving the health of the global population. JBSH covers a wide range of topics, including: 1. Biomedical Sciences: Molecular biology, microbiology, anatomy, physiology, biochemistry, etc. 2. Health: Medicine, Nursing, Obstetrics, Public Health, Pharmacy, Radiology, Administration of Community Health Centers, Hospitals, and Health Services, Health analyst. Journal of Biomedical Sciences and Health (JBSH) is published by Program Studi Ilmu Biomedis Fakultas Ilmu Keperawatan dan Kesehatan Universitas Karya Husada Semarang. JBSH is expected to increase its visibility through scientific studies and research findings accessible to academic circles and researchers.
Arjuna Subject : Biokimia, Genetika dan Biologi Molekuler - Biokimia, Genetika dan Biologi Molekuler (Lain-Lain)
Articles 6 Documents
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Search results for , issue "vol. 2 no. 2 (2025)" : 6 Documents clear
The effect of infant massage on weight gain and length growth in infant Putri Rahma Dini; Ardhita Listya Fitriani; Erlina Marta Da Conceicao Cabral
Journal of Biomedical Sciences and Health Vol. 2 No. 2 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i2.229

Abstract

Background: The growth of toddlers is greatly influenced by the development that occurs during infancy. Suboptimal increases in weight and length during this period can affect growth and development in later stages. Aim: This study aims to evaluate the effect of infant massage on the increase in infants’ weight and length. Method: This study used a quantitative pre-experimental design with a One Group Pretest-Posttest Design. The population consisted of all infants aged 6-7 months, totaling 20 individuals, and the sample was drawn using total sampling. Data were analyzed using a paired t-test for weight and a Wilcoxon test for length. Results: Before the massage intervention, the average body weight of the infants was 7,457.5 grams and the average body length was 65.4 cm. After the intervention, the average body weight increased to 7,875 grams and the average body length increased to 69.15 cm. Infant massage had a significant effect on the increase in body weight (p=0.000) and body length (p=0.000). Conclusion: Infant massage significantly increases body weight and body length in infants aged 6-7 months. Health centers, hospitals, and clinics are recommended to develop educational programs on the benefits of infant massage, including training on proper massage techniques.
Characterization of Skipjack Tuna (Katsuwonus pelamis) Bone Collagen Extracted Using Ethanol as a Solvent Wa Melati; Miladiarsi; Juniati binti Lukman
Journal of Biomedical Sciences and Health Vol. 2 No. 2 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i2.230

Abstract

Background: Skipjack tuna (Katsuwonus pelamis) bone, an abundant fishery byproduct in Indonesia, contains protein and collagen with potential as an alternative collagen source for pharmaceutical and cosmetic use. Ethanol extraction is comparatively simple and more environmentally friendly than acid- or enzyme-based methods. Objective: This study aimed to determine the yield and physicochemical characteristics of collagen extracted from skipjack tuna bone using ethanol. Methods: Bone powder was macerated in 95% ethanol (1:10) for 72 hours, with solvent replacement every 24 hours, followed by concentration using a rotary evaporator. Yield, moisture, and ash content were determined gravimetrically; functional groups were identified by FTIR; protein content was measured by the Lowry method using a BSA standard curve. Results: Extraction yield was 9.76%, moisture content 1.01%, and ash content 0.036% — all within the gelatin quality reference SNI 8076:2014 (maximum moisture 16%; maximum ash 3.25%), used as a benchmark given the absence of a dedicated fish-bone collagen standard. FTIR spectra showed absorption bands for NH (3458.37, 3010.88 cm⁻¹), CH (2854.65, 2226.01 cm⁻¹), C=O (1743.65 cm⁻¹), and C-N (1462.04 cm⁻¹) groups, consistent with collagen structure and indicating the product had not been denatured into gelatin. The BSA standard curve showed a low coefficient of determination (R² = 0.518), so the sample's protein content could not be reliably determined from this curve. Conclusion: Ethanol extraction of skipjack tuna bone yielded a physicochemical profile meeting the available gelatin quality reference, with FTIR groups consistent with collagen structure. Protein quantification requires an improved calibration curve in future work.
Characterization of Collagen from Skipjack Tuna (Katsuwonus pelamis) Bone Using Sodium Hydroxide-Assisted Hydrolysis Nur Aini Abdul Rahman; Wahdaniar; Nur Insani Amir
Journal of Biomedical Sciences and Health Vol. 2 No. 2 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i2.231

Abstract

Background. Collagen is the main structural protein in vertebrate connective tissue, comprising 25–30% of total animal protein. Skipjack tuna (Katsuwonus pelamis) bone is a promising alternative collagen source, available in large quantities as a fishery by-product in Indonesia. Objective. This study determined the extraction yield and characterized the collagen extract obtained from skipjack tuna bone via maceration with 5% sodium hydroxide (NaOH). Methods. Bone was macerated in 5% NaOH for three days, neutralized with 10% HCl to pH 7, and concentrated using a rotary evaporator. Characterization included yield, organoleptic properties, moisture, ash content, functional groups by FTIR, and protein content by the Lowry method with a BSA calibration curve. Results. Extraction yield was 29.85%, considerably higher than acid-based extraction of related tuna species (1.42–21.05%), indicating co-extraction of non-collagenous compounds by NaOH. Moisture (4.03%) and ash (0.18%) met the SNI 8076:2014 threshold. FTIR showed absorption peaks at 3450.65 cm⁻¹ (amide A), 2926.01 cm⁻¹ (amide B), and 1637.56 cm⁻¹ (amide I); the peak at 1408.04 cm⁻¹ fell outside the standard amide II range (1517–1560 cm⁻¹) and is more appropriately identified as a carboxylate vibration. The Lowry calibration curve yielded a protein concentration of 228.8 ppm and a protein content of 91.4%, meeting the SNI minimum standard (>75%). Conclusion. Skipjack tuna bone is a promising collagen source with proximate characteristics meeting national standards, though confirming collagen identity requires further analysis, including hydroxyproline content and SDS-PAGE profiling.
Characterization of Lactic Acid Bacteria from Chao Pangkep Food Fermentation Products Iswan Ardeni; Ade Irma; Juniati binti Lukman
Journal of Biomedical Sciences and Health Vol. 2 No. 2 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i2.235

Abstract

Background: Chao is a traditional fermented product from Pangkep Regency, South Sulawesi, made from a mixture of fish, rice, and salt. This fermentation process produces a population of lactic acid bacteria (LAB) that contributes to preservation, flavor formation, and potential probiotic activity, yet the phenotypic characteristics of LAB from Chao Pangkep have not been widely studied. Objective: This study aimed to isolate and characterize LAB from Chao Pangkep based on colony morphology, cell morphology, Gram staining, and biochemical and physiological tests. Methods: LAB were isolated from Chao samples using a serial dilution method on MRS agar containing 0.5% CaCO3, followed by incubation at 37°C for 48 hours. Pure isolates were characterized through colony and cell morphology observation, Gram staining, and catalase, TSIA, citrate, motility, indole, methyl red, Voges-Proskauer, and acid-tolerance tests. Data were analyzed descriptively without inferential statistics, consistent with the exploratory design. Results: Sixteen isolates with uniform colony morphology (round, white, entire margin, convex elevation, small size) were obtained. Nine isolates (56.2%) were Gram-positive and 14 isolates (87.5%) were catalase-negative, both typical LAB traits. All isolates fermented glucose (100%), while lactose and sucrose were each fermented by 6 isolates (37.5%). Five isolates (31.2%) tolerated acidic conditions and 7 isolates (43.8%) gave a positive methyl red result. Conclusion: Chao Pangkep is a source of local LAB with a diverse phenotypic and biochemical profile. Some isolates showed trait combinations consistent with the genus Lactobacillus, although definitive species identification requires molecular confirmation in future research.
Detection of gamma-aminobutyric acid (GABA) in lactic acid bacterial isolates from Chao Pangkep fermentation products Ririn Irfayanti Zaenab; Ade Irma; Miladiarsi
Journal of Biomedical Sciences and Health Vol. 2 No. 2 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i2.236

Abstract

Background: Lactic Acid Bacteria (LAB), classified as Generally Recognized as Safe (GRAS) microorganisms, produce functional compounds such as Gamma-Aminobutyric Acid (GABA), a non-protein amino acid acting as the principal inhibitory neurotransmitter in the central nervous system and possessing antioxidant activity. Chao, a traditional fermented fish product from Pangkep, South Sulawesi, is a promising yet underexplored source of GABA-producing LAB. Objective: This study aimed to identify the ability of LAB isolated from Chao Pangkep to produce GABA as an antioxidant compound. Methods: LAB isolates C2 and C10 were rejuvenated, screened for hemolytic activity, cultivated in de Man Rogosa Sharpe Broth (MRSB) with and without 1% Monosodium Glutamate (MSG), extracted with ethyl acetate, and detected by Thin Layer Chromatography (TLC) using Pregabalin as the reference standard. Antioxidant activity was assessed by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay based on IC50 values. Results: Retention factor (Rf) values were 0.82 (C2 without MSG), 0.84 (C2 with MSG), 0.80 and 0.64 (C10 without MSG), and 0.86 and 0.68 (C10 with MSG), all close to the standard Rf of 0.88. IC50 values were 940.11, 1124.97, 884.73, and 939.17 ppm for C2 without MSG, C2 with MSG, C10 without MSG, and C10 with MSG, respectively, with coefficients of determination (R²) ranging 0.9916–0.9960. Conclusion: LAB isolates C2 and C10 from Chao Pangkep produced GABA, though their antioxidant activity was low, as IC50 values far exceeded the weak-activity threshold. These findings offer a preliminary basis for optimizing GABA production by LAB from local fermented products toward developing functional probiotics or supplements.  
In Vitro Antibacterial Activity Test of Skipjack Tuna (Katsuwonus pelamis) Bone Extract Against Staphylococcus aureus Isolated from Burn Wound Infection Arista; Miladiarsi; Wahdaniar
Journal of Biomedical Sciences and Health Vol. 2 No. 2 (2025)
Publisher : Universitas Karya Husada Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34310/jbsh.v2.i2.237

Abstract

Background: Skipjack tuna (Katsuwonus pelamis) bone, an abundant fishery byproduct in Indonesian waters, contains bioactive compounds such as collagen, hydroxyapatite, and antimicrobial peptides with potential antibacterial properties. Staphylococcus aureus is a leading cause of burn wound infection that is difficult to treat due to its biofilm-forming capacity, making natural antibacterial sources from fishery waste a relevant research direction. Objective: This study aimed to evaluate the in vitro antibacterial activity of skipjack tuna bone extract against S. aureus isolated from burn wound infection. Methods: Skipjack tuna bone was extracted by maceration using 70% ethanol. Antibacterial activity was tested using the disk diffusion method at extract concentrations of 20%, 40%, 60%, and 80%, with distilled water as the negative control, 70% ethanol as the solvent control, and ciprofloxacin as the positive control. Inhibition zone diameters were measured after 24 hours of incubation at 37°C. Results: Inhibition zone diameter increased with rising extract concentration, from 2.7 mm (20%) to 5.4 mm (80%). Ciprofloxacin produced a 40.1 mm inhibition zone (very strong category), ethanol produced 4.95 mm (weak category), while distilled water showed no inhibition. Based on antibacterial activity classification, extract concentrations of 20–60% were categorized as weak and 80% as moderate. Conclusion: Skipjack tuna bone extract exhibited antibacterial activity against S. aureus with a consistent increasing pattern relative to concentration, although its activity remained weak to moderate compared with ciprofloxacin. Further studies with replication and statistical analysis are needed to confirm this dose-response relationship quantitatively.  

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