cover
Filter by Year
Biomedika
Published by Universitas Setia Budi
Jurnal BIOMEDIKA merupakan media publikasi ilmiah yang mewadahi kreativitas ilmiah para dosen maupun peneliti yang dituangkan dalam bentuk tulisan ilmiah, baik untuk kalangan akademisi di lingkungan Universitas Setia Budi maupun kalangan pemerhati ilmu biologi medik maupun kesehatan. Artikel yang dimuat merupakan hasil penelitian di lapangan atau di laboratorium, kajian ilmiah dan kajian buku yang belum pernah dipublikasikan di media lain. Informasi karya ilmiah tersebut dapat berkisar pada bidang bioteknologi, kesehatan, farmakologi, mikrobiologi, biokimia, dan analisa pangan serta manajemen kesehatan. Untuk mendalami kajian-kajian penelitian dibeberapa bidang tersebut, pembaca dipersilahkan untuk menyimak lebih lanjut Jurnal BIOMEDIKA yang kami terbitkan dua kali dalam setahun.
Articles
104
Articles
Inovasi Dan Aplikasi Teknologi Pengasinan Telur Dengan Limbah Serbuk Gergaji Dan Sumber Daya Alam Lain Yang Aman Bagi Kesehatan

Nur Hidayati (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta ) , Dewi Sulistyawati (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (127.841 KB)

Abstract

This study aims to find ways of making salted eggs and know the content of NaCl which is absorbed in salted egg by Argentometry Mohr, from the utilization of various media salting and time variation ripening and to know the use of salting and media curing time resulting in a preferred salted eggs consumers. The study is based on the results of experiment conducted in Food and Beverage Analysis Laboratory at the University of Setia Budi Surakarta. Making salted eggs with tapped sawdust waste, sand, clay, and brick red, and mix of media with variations in time ripening (0, 4, 8, 12, 16, 20). Based on the results of the experiment, the media Formulations indicate the level of consumers ´ favorite salting is highest during the salting of mixed media red brick and sand (mix 1 + 2) and a mix of brick red, sand, sawdust (a mixture of 1 + 2 + 3). Based on statistical tests using two way ANOVA followed by Tukey test shows there is a real difference between the entire time salting and there is a noticeable difference levels among all media studied salting. The curing time is the most preferred consumer is on the 12 with the levels of NaCl in a row of 2,583% for media mix 1 and 2; and 2,590% for media mix 1, 2, and 3.

MULTIPLIKASI DENDROBIUM WALTER OUMAY DALAM MEDIUM NEW PHALEONOPSIS

Kartinah Wiryosoendjoyo (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta ) , Edy Prasetya (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (195 KB)

Abstract

Dendrobium proliferation in vitro by tissue culture method is generally performed by young pseudobulb explants. Cutting young pseudobulb adverse orchid farmers, because the young pseudobulb will produce flower buds later. This study was aimed to find out the ability of the nodes grow from an old pseudobulb Dendrobium in vitro.T he basic medium used is the medium of New Phalaenopsis (NP). The addition of plant growth regulators (PGR) is a combination of furfuryl amino purine (kinetin) and α-Naphtalena Acetic Acid (NAA) of 0, 1, 2, 3 and 4 ppm levels with a modified Mohr method. The excision of explants was conducted at the nodes. he results showed that the addition of PGR NAA and kinetin could stimulate the buds growth of old pseudobulb and young pseudobulb of Dendrobium Wolter Oumay. Nodes of old pseudobulb were grown best on medium with combination of 2 ppm NAA and 2 ppm kinetin. The buds of young pseudobulb were grown well in the NP medium with the addition of 4 ppm NAA.

PERSENTASE BAGIAN KARKAS DAN NON KARKAS BROILER DENGAN RANSUM YANG MENGANDUNG LUMPUR DIGESTAT KOTORAN AYAM PETELUR HASIL FERMENTASI KAPANG Aspergillus niger

Guruh Sri Pamungkas (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (339.74 KB)

Abstract

This study aimed to determine the effect of feeding fermented sludge digester in the form of laying hens manure using Aspergillus niger as a fermentor in broiler rations. This study using Completely Randomized Design with 4 replications in which each repeat contains 4 chickens. For the treatment in this study used four levels of treatment of sludge fermentation, P0 as a control or without sludge fermentation, P1 sludge fermentation 2%, P2 sludge fermentation 4% and P3 sludge fermentation as much as 6 %. As for the observed parameter is the percentage of carcases which includes chest, back, wings and thighs. For non-carcass parts percentage were observed include: heart, gizzard, and liver. The results showed that added feed of Aspergillus niger fermented sludge extent P3 or 6% no significant effect (P> 0.05) for the percentage of carcass which includes chest, back, wings and thighs, as well as to non-carcass parts percentage include the heart, gizzard, and liver. From the results of this study can be concluded that the sludge are fermented with Aspergillus niger can be used to some 6% as the ration of broiler chickens.

UJI AKTIVITAS ANTIBAKTERI EKSTRAK KULIT MANGGIS (Garcinia mangostana L) TERHADAP Staphylococcus aureus

Dyan Putri Raharjati (Fakultas Farmasi, Universitas Setia Budi Surakarta ) , Nony Puspawati (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (446.194 KB)

Abstract

Mangosteen (Garcinia mangostana L) is a very useful fruit which contain Xanthone compounds consisting of small molecules such as mangostin, mangostenol, mangostinon A, mangostinon B, trapezifolixanthone, tovophyllin B, alpha-mangostin, beta-mangostin, garcinon B, mangostanol, flavonoid epicatechin, and gartanin so it can be used as an antibacterial. Staphylococcus aureus is a bacterium that causes an acute pyogenic disorders and skin infections in humans. This study aims to test the antibacterial activity of mangosteen peel extracts against Staphylococcus aureus. Mangosteen peel extract obtained by maceration method using 70% alcohol solvent. The method of testing the antibacterial activity by diffusion and dilution methods. Mangosteen peel extract dilutions were made in various concentrations using sterile distilled water. The results of this study showed mangosteen peel extract has antibacterial activity against Staphylococcus aureus. Concentration of mangosteen peel extract dilution method showed KBM at concentration of 3,125%, while the inhibitory zone diameter of the dilution method mangosteen peel extracts on the growth of Staphylococcus aureus at concentration of 25% was 18.0 mm, at concentration of 50% was 19.3 mm, and at concentration of 75% was 21.7 mm, and based on statistical analysis the best concentration is concentration of 75%.

EFEK ANTIATEROSKLEROSIS ASTAXANTIN

Reny Pratiwi (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (66.226 KB)

Abstract

Astaxathin, one of carotenoid compounds known to have an important role to help human body maintain a healthty state. Various studies have shown astaxathin role as an antioxidant that prevent atherosclerotic in blood vessels. This paper will describes the antiatherosclerotic effect of astaxanthin

KAJIAN FORTIFIKASI TEPUNG ANGKAK TERHADAP AKTIVITAS ANTIOKSIDAN DAN ANTIBAKTERI PADA SOSIS AYAM

MA. Martina Andriani (Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian UNS ) , Esti Widowati (Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian UNS ) , Danu Dirja Wiratama (Jurusan Ilmu dan Teknologi Pangan Fakultas Pertanian UNS )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar |

Abstract

Chicken sausage is meat processing product which susceptible to microbial spoilage and lipid oxidation so that during the processing it also added by synthetic food additives. The use of synthetic food additives cause food safety concerns of consumers. Red yeast rice is a natural food additive that can be applied to chicken sausage. Monascidin compounds from red yeast rice can inhibit the growth of bacteria of the genera Bacillus, Streptococcus and Pseudomonas which caused harm of meat and meat product. Red yeast rice also contains several compounds such as flavonoids, polyphenols, carotenoids, alkaloids and vitamins that can act as an antioxidant.

UJI AKTIVITAS ANTIBAKTERI FRAKSI n-HEKSANA, ETER DAN AIR DARI EKSTRAK ETANOLIK DAUN JAMBU MEDE (Anacardium occidentale L.) TERHADAP BAKTERI Shigella dysentariae ATCC 9361 DENGAN METODE DIFUSI

Dewi Putri Meirastuti (Fakultas Farmasi, Universitas Setia Budi Surakarta ) , Fransiska Leviana (Fakultas Farmasi, Universitas Setia Budi Surakarta ) , Ratno Agung Samsumaharto (Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (46.432 KB)

Abstract

Anacardium occidentale L. is a plant of Anacardiaceae family that is found widely in the tropics and can be grown in all kinds of soil. The aim of the study was to find out the effectiveness of n-hexane, ether, and water fractions of cashew leaves ethanol extract against Shigella dysenteriae ATCC 9361. The extraction of the cashew leaves by maceration method used ethanol 96% solvent, followed by fractination with n-hexane, ether, and water solvents. The antibacterial activity test was by diffusion method. The concentrations used for measuring the diameter of inhibition zone against the growth of bacteria were 50%, 25%, and 12,5%. The chemical contents of the most active fraction were tested by TLC. According to the result of the study, diffusion method of n-hexane fraction had inhibition zone diameter on average 16.7 mm at concentration of 50%, 15.3 mm at concentration of 25% , and 14.3 mm at concentration of 12,5%. The ether fraction had inhibition zone diameter on average 21.7 mm at concentration of 50%, 20.3 mm at concentration of 25%, and 19.0 mm at concentration of 12,5%. The water fraction had inhibition zone diameter on average 15.3 mm at concentration of 50%, 14,3 mm at concentration of 25%, and 13,3 mm at concentration of 12,5%. The chemical contents of the most effective ether fraction were tested by TLC. The result of identification showed that ether fraction positively contained polyphenol, flavonoid, and alkaloid.

UJI AKTIVITAS MINYAK ATSIRI KULIT BUAH JERUK NIPIS (Citrus aurantifolia, Swingle) DALAM SEDIAAN LOTION SEBAGAI REPELAN TERHADAP NYAMUK Aedes aegypti

Dewi Ekowati (Fakultas Farmasi, Universitas Setia Budi Surakarta ) , Ahmad Nuzulul Abid (Fakultas Farmasi, Universitas Gadjah Mada ) , Jason Merari P (Fakultas Farmasi, Universitas Setia Budi Surakarta )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (61.145 KB)

Abstract

Lime peel is one of Rutaceae families that contains volatile oil. Thus experiment was aimed to study the repellent activity of volatile oil from lime peel as mosquitoes repellent on Aedes aegypti mosquitoes declared as EC90 with autan standard. Lime peel volatile oil is produced by water destillation. The volatile oil which produced by water distillation was made lotion products and into concentration of treatment, and than the value of EC90 y probit method. This experiment obtained 67,00% of EC90 values. This finding indicates that the concentration of 67,00% of lime peel volatile oil able to repellen 90% of the target insect.

EFEKTIFITAS SEDUHAN KELOPAK KERING ROSELLA UNGU (Hibiscus sabdariffa) TERHADAP KADAR KOLESTEROL TOTAL SERUM TIKUS HIPERKOLESTEROLEMIA

Merisa Inggit Widyaswari (Fakultas Kedokteran, Universitas Diponegoro Semarang ) , Enny Probosari (Fakultas Kedokteran, Universitas Diponegoro Semarang )

Biomedika Volume 6, No.1, 2013
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (261.233 KB)

Abstract

Hypercholesterolemia is a main risk factor of cardiovascular disease. Roselle (Hibiscus sabdariffa) as plant for herbs that contain several active ingredients such as polyphenol and anthocyanin that can reduce cholesterol level in blood. The purpose of this study is to find out the effects of administration of dried purple roselle calyxes mix in stratified dosage on total cholesterol level. The type of this study is true-experimental using Pre and Post Randomized Controlled Group Design,using 24 wistar male mices of 3 months old, divided into 4 groups, that is control grup (K) that was given standard foods and drinks ad libitum, treatment group (P1) was given standard foods and roselle mix (1340 mg/kg body weight/day), treatment group (P2) was given standard foods and roselle mix (2700 mg/kg body weight/day), treatment group (P3) was given standard foods and roselle mix (4020 mg/kg body weight/day), for 30 days. The serum total cholesterol level was measured before and after treatment. Data resulted from study were analyzed using paired t-test and one-way ANOVA. Total cholesterol level of wistar mices both in control group and treatment group increased after treatment, that is in P1 dosage from 59,16 to 62,5 mg/dl (p=0,527), in P2 dosage from 64,6 to 69,4 mg/dl (p=0,659), in P3 dosage from 64,0 to 69,5 mg/dl (p=0,294) and in control group (K) from 63,0 to 72,8 mg/dl (p=0,436). The increase in total cholesterol level of hypercholesterolemic mice was not significant. (p>0,05). There were no difference in total cholesterol level after administration of roselle in stratified dosage that is 1340 mg/kg body weight/day, 2700 mg/kg body weight/day, and 4020 mg/kg body weight/day in hypercholesterol mice.

ANALISIS KUALITAS KEJU COTTAGE DENGAN STARTER Rhizopus oryzae SETELAH PENAMBAHAN ASAM DAN PEMANASAN SAAT KOAGULASI

Makhabbah Jamilatun (Poltekkes Kemenkes Banten ) , Tjahjadi Purwoko (Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Sebelas Maret, Surakarta ) , Sutarno (Jurusan Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Sebelas Maret, Surakarta )

Biomedika Volume 5, No.2, 2012
Publisher : Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta

Show Abstract | Original Source | Check in Google Scholar | Full PDF (189.077 KB)

Abstract

Cheese is dairy product resulted from fermentated milk in which the fermentation process can be done by lactic acid bacteria or fungus. Cottage cheese is unripened cheese. Rhizopus oryzae is kind of microorganism which has an ability is produce high lactic acid with better quality than those produced by bacteria. Cheese quality depends on curd formation through coagulation. Almost all kinds of protein can be coagulated by acid and heating. This research aim was to find out Rhizopus oryzae potention as starter in cheesemaking by change of pH value and curd formation and also to find out the effect of acid addition and heating during coagulation to quality at cottage cheese. Then the cottage cheese resulted was analyzed to find out water, fat and protein contained using Anava and it was continued with Duncan’s Multiple Range Test (DMRT) at significant level of 5%. The data of preference was analyzed by using Friedman Test and it was continued with Wilcoxon Signed Rank Test (WSRT) at significant level of 5%. From this research it can be concluded that Rhizopus oryzae was potential as starter in cheesemaking with decrease of pH as much as 2,59 during 36 hours incubation and curd formation as much as 10-20%. The variation of coagulation influenced the quality of cottage cheese. Quality analysis of cheese from this research showed rendemen of curd that were 13,81% (control), 16,45% (acetic acid addition) and 14,67% (heating). Water contents were 27,42% (control), 32,82% (acetic acid addition) and 33,40% (heating). Fat contents were 21,40% (control), 25,64% (acetic acid addition) and 36,18% (heating). Protein contents were 8,75% (control), 4,65% (acetic acid addition) and 2,01% (heating). Preference levels were like so much and like.