Pala (Myristica fragrans Houtt), diperkaya dengan metabolit sekunder dan telah dipercayai secara tradisional bermanfaat dalam pengobatan infeksi dan inflamasi. Tujuan penelitian ini adalah untuk mengetahui kosentrasi ekstrak pala yang efektif dalam penghambatan Pseudomonas aeruginosa dan Methicillin Resistant Staphylococcus aureus (MRSA) sebagai bakteri patogen kulit. Jenis penelitian adalah eksperimen laboratorium untuk mengukur aktivitas antibakteri secara in-vitro melalui teknik disk diffusion Kirby and Bauer. Prosedur kerja meliputi uji fitokimia, ekstraksi serta uji aktivitas antibakteri. Hasil penelitian berdasarkan uji one way Anova menunjukkan bahwa f-hitung ˃ f-tabel yang berarti bahwa ekstrak daging buah pala efektif dalam menghambat P. aeruginosa dan Meticilin Resistensi Staphylococcus aureus secara keseluruhan total perlakuan. Konsentrasi 80% merupakan konsentrasi tertinggi dengan rerata diameter zona hambat terhadap bakteri P. aeruginosa 17.3 mm sementara 19,6 mm untuk zona hambat Methicilin Resistensi Staphilococcus aureus. Nilai rerata diameter zona hambat tersebut dikategorikan kuat sebagai zat antibakteri.
Soursop leaf (Annona muricata L.) is one of the plants that contains chemical compounds such as acetogenins, flavonoids, saponins, tannins, triterpenoids and glycosides where this group of chemical compounds has the potential as antioxidants to ward off free radicals. This study aimed to determine the effect of soursop leaf decoction in regenerating liver cells of male mice of the Balb/C strain induced by rhodamine B through the expression of cyclin D1. The 25 mice were divided into 5 groups, namely group I was given standard feed, group II was given standard feed and rhodamine B 0.4 mg/ml, groups III, IV and V were given standard feed, rhodamine B 0.4 mg/ml, and water. soursop leaf decoction with doses of 3.64 mg/g BW, 7.28 mg/g BW, and 10.92 mg/g BW for each group. The treatment was carried out for 14 days by giving soursop leaf boiled water after rhodamine B induction for 7 days. The results showed that the boiled water of soursop leaves at a dose of 10.92 mg/g BW had a significant effect on reducing levels of SGOT and SGPT (p<0.05) and could regenerate mice liver cells through the expression of cyclin D1. Based on the results of the study, it can be concluded that the antioxidant content of soursop leaf boiled water can prevent liver cell damage in mice and increase cell regeneration power
This study aimed to determine the effect of giving soursop (Annona muricata L.) boiled water for 14 days on biochemical blood levels, including SGOT, SGPT, urea, and creatinine in the balb-C strain mice induced by rhodamine B orally. Twenty-five male mice were divided into five groups, namely groups I and II as negative control and positive control. Group III was treated with soursop leaf boiled water at 3.64 mg/mouse, and group IV was treated with soursop leaf boiled water at 7.28 mg/mice. Mice, while group V was treated with 10.92 mg/mouse of soursop leaf boiled water. The treatment was carried out for 14 days by giving soursop leaf boiled water seven days after administration of rhodamine B. On days 1, 7, and 14, the mice took intracardially, and then the levels of SGPT, SGOT, urea, and creatinine were measured. The data were then analyzed using the One way ANOVA test and continued with the LSD test. One-way ANOVA test results showed that giving soursop leaf boiled water had a significant effect on reducing SGOT, SGPT, urea, and creatinine (p<0.05). The results of the LSD test showed significant differences between levels of SGOT SGPT, urea, and creatinine in the group before treatment, after administration of rhodamine B, and after administration of soursop leaf boiled water. It concludes that the treatment of soursop (Annona muricata L.) cooked in the water had the most practical effect in neutralizing the damage to liver and kidney cells of mice exposed to rhodamine B. Because it contains antioxidants, the water that boiled with soursop leaf provided a cytoprotective effect by neutralizing the free radicals caused by rhodamine B
Pemberdayaan perempuan untuk meningkatkan nilai perekonomian keluarga dapat mengoptimalkan pemanfaatan produksi hasil tangkapan laut yang diversifikasi sebagai produk olahan ikan menjadi bakso ikan. Produk bakso ikan dipilih sebagai usaha untuk berwirausaha dengan memiliki prospek yang menjanjikan karena sangat digemari masyarakat. Bakso ikan juga memiliki nilai gizi yang tinggi sehingga bisa menambah nilai jualnya di pasaran. Tujuan penulisan ini adalah menganalisis optimalisasi pemberdayaan perempuan melalui Pelatihan Pembuatan Bakso Ikan Cakalang Bagi Masyarakat Negeri Mamala Kabupaten Maluku Tengah. Metode pelatihan yang digunakan bersifat pendampingan demo masak secara langsung kepada peserta pada masing-masing kelompok agar mereka memiliki pengetahuan tentang pengolahan dan mampu memvariasikan cara pengolahan pembuatan bakso secara tepat. Kemudian di akhir kegiatan dilakukan evaluasi dan refleksi. Kegiatan pemberdayaan masyarakat melalui pelatihan pembuatan bakso ikan ini dilaksanakan pada bulan November 2021 yang diikuti oleh lebih kurang 20 peserta. Hasil pendampingan melalui pelatihan pembuatan bakso ikan cakalang dengan varian rasa rempah khas Maluku yang bebas akan bahan pengawet menjadi suatu produk baru dengan standar mutu yang cukup menjadi nilai tambah tersendiri tanpa mengurangi nilai gizi, sehingga layak dijadikan produk dalam pengembangan usaha kecil menengah agar dapat meningkatkan penghasilan untuk memperbaiki taraf hidup serta dapat mengembangkan kreativitas sumberdaya masyarakat desa.
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