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Yosy Cinthya Eriwaty Silalahi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Other

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IDENTIFIKASI MERKURI PADA BEBERAPA KRIM WAJAH YANG TERDAPAT DI PASAR BINJAI Zuhairiah, Zuhairiah; Nurbaya, Siti; Silalahi, Yosy Cinthya Eriwaty
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i1.2765

Abstract

Cosmetics are used to whiten the skin and also to avoid skin disorders both from inside and outside, such as blemishes, spots, freckles. The addition of mercury to cosmetics causes dark spots, allergies, irritation, and high doses can cause brain and kidney damage. Mercury is a substance that is prohibited by the Regulation of the Head of the Food and Drug Supervisory Agency (BPOM) of the Republic of Indonesia No. HK.00.05.42.1018 concerning cosmetics. The purpose of this study was to determine whether there was a mercury compound in facial whitening cream. The cream was taken at random from a whitening cream vendor in the Binjai market. Mercury identification was carried out at the Medan Regional Health Laboratory and from the results of research on 5 samples of facial whitening cream, it turned out that there was one sample containing mercury compounds, namely sample B, which did not meet the requirements.
ANALISIS MINERAL KALSIUM (Ca) DAN ZAT BESI (Fe) DENGAN VARIASI WAKTU PERENDAMAN PADA PEMBUATAN SUSU KEDELAI SECARA SPEKTROFOTOMETRI SERAPAN ATOM Sinaga, Eka Margaret; Silalahi, Yosy Cinthya Eriwaty; Sianipar, Artha Yuliana
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i1.2768

Abstract

Minerals, calcium, and iron are needed for humans to stay healthy and active and have various roles in the human body. The purpose of this study was to determine the levels of calcium and iron in SK1, SK2, SK3, and SK4 milk. To compare calcium and iron levels in SK1, SK2, SK3, and SK4 milk. The results of the determination of calcium and iron levels by atomic absorption spectrophotometry showed that there was a difference in the content of calcium and iron in SK3 soy milk (12.178 ± 46, 399 mg/100 ml), SK1 milk (5, 3008 ± 8, 798 mg/100). ml), SK2 milk (9, 8821 ± 55, 676 mg/100 ml), SK4 milk (4, 8634 ± 125, 845). The iron content of SK4 milk is (1.3851 ± 82.709 mg/100 ml), SK1 milk is (0.5501 ± 68.924 mg/100 ml), SK2 milk is (0.6450 ± 50.026 mg/100 ml), SK3 milk of (0.7464 ± 64 mg/100 ml). The results showed that SK3 soy milk contained more calcium than SK1, SK2, and SK4. The results of iron levels showed that SK4 soy milk contained greater iron than SK1, SK2, and SK3 soy milk.
ANALISA CEMARAN LOGAM MERKURI PADA IKAN AIR LAUT DAN UDANG SECARA SPEKTROFOTOMETRI SERAPAN ATOM (SSA) Silalahi, Yosy Cinthya Eriwaty; Marpaung, Jon Kenedy; Supartiningsih, Supartiningsih
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i2.2771

Abstract

Mercury is a heavy metal that can have a toxic effect on the body so it can cause death. Mercury metal contamination in food is regulated in SNI number 7387 of 2009 regarding the Maximum Heavy Metal Limit. Some metal waste disposal ends up in rivers, lakes, or sea waters so that metal pollution can occur in the ecosystem. This study aims to determine levels of mercury metal contamination in seawater fish, including shark, mackerel, salmon, tuna, red snapper, and white shrimp. Sample preparation was carried out by wet digestion method using a microwave digestion device. Mercury analysis was carried out using the AAS (Atomic Absorption Spectrophotometry) method. The wavelength used is 253.7 nm. The results showed that mercury in sharks was 0.2045 ± 0.0099 mg/kg, mackerel 0.4184 ± 0.0297 mg/kg, salmon 0.3848 ± 0.0794 mg/kg, tuna fish 0.3706 ± 0.0674 mg/kg, snapper 0.4088 ± 0.0397 mg/kg, and shrimp 0.4289 ± 0.0813 mg/kg. The results of the analysis showed that of the six samples of seawater fish that had been tested, the maximum metal contamination limit determined by SNI 7387 the Year 2009 was 0.5 mg/kg.
UJI EFEKTIVITAS ANTIBAKTERI NANO GEL BAHAN AKTIF EKSTRAK KAYU MANIS (Cinnamomum burmannii) TERHADAP Staphylococcus aureus Purwandari, Vivi; Sianipar, Artha Yuliana; Silalahi, Yosy Cinthya Eriwaty; Nasution, Dinda Juita
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v7i2.2776

Abstract

Nanogel preparations consist of nanoemulsions and gels, where nanoemulsion is one type of preparation that can increase drug permeability on the membrane surface. The use of cinnamon extract as an antibacterial active substance is because cinnamon (Cinnamomum burmannii) contains saponins, tannins, and flavonoids. This study aims to make nanogel preparations with the active ingredient of cinnamon extract and to determine the antibacterial effectiveness of the nanogel as the active ingredient of the cinnamon extract against Staphylococcus aureus. The manufacture of 2% cinnamon extract nanoemulsion aims to make nanoparticle-sized nanogel preparations and as an antibacterial active substance in nanogel preparations against Staphylococcus aureus bacteria. Nanogel preparations were made by adding cinnamon extract nanoemulsion with varying concentrations of F1(2%), F2(4%), F3(6%), and blank formula (F0) as the basis for nanogels without cinnamon extract nanoemulsion. The results showed that the cinnamon extract nanoemulsion could be made into nanogels to produce a thick, brown-colored gel with a characteristic cinnamon smell. The result of the pH of the preparation is 6 according to the pH of the skin, has good homogeneity, and is not irritating to the skin. The PSA test produces a nanoparticle size of 24.2 nm, and the antibacterial effectiveness test of the nanogel preparation can inhibit Staphylococcus aureus bacteria. Produced a moderate inhibition zone category (6.7-7.1 mm) and the F3 formulation (6%) was the best formulation.
UJI AKTIVITAS ANTIBAKTERI MADU HUTAN TERHADAP BAKTERI Bacillus cereus Maimunah, Siti; Supartiningsih, Supartiningsih; Marpaung, Jon Kenedy; Silalahi, Yosy Cinthya Eriwaty; Turnip, Icha Wahyuni
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jf.v8i1.2780

Abstract

Honey is a thick sweet liquid which comes from bees which can cure many diseases and is antibacterial. Antibacterial potential of honey caused by the content of active compounds, low moisture content, high osmolarity, hydrogen peroxide content, and low pH.The aim of this study was to determine the antibacterial activity of forest honey on Doloksaribu, Simalungun district on the growth of Bacillus cereus bacteria.Experiment research method includes the analysis quality of honey, includes checking moisture content, ash content, pH tested, acidity, viscosity, spesific gravityphytochemical screening, and antibacterial activity test ith disk diffusion method use blank disk with each concentration 25%, 35%, 45%, 55%, and 65%, positive control using erythromycin and negative control sterile distilled water. Organoleptic test conducted on forest honey gave results that honey reach the requirements for good quality. The result of moisture and ash content test and pH test reach of SNI 3545: 2013 about honey. Antibacterial activity test of forest honey with concentration 25%, 35%, 45%, 55%, and 65% against Bacillus cereus showed that there was an inhibitory around the blank disc, namely 10,16 mm, 13 mm, 15,6 mm, 21,6 mm, and 22,6 mm. The greatest inhibition of forest honey occurred at the highest concentration that is 65% (22,6 mm).
ANALISA CEMARAN LOGAM MERKURI PADA IKAN AIR TAWAR DAN UDANG AIR TAWAR SECARA SPEKTROFOTOMETRI SERAPAN ATOM (SSA) Zuhairiah, Zuhairiah; Sitompul, Erly; Sitorus, Elly; Silalahi, Yosy Cinthya Eriwaty
Jurnal Farmanesia Vol 6 No 1 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Fish containing mercury will have a bad impact on the health of the human body. The maximum limit of mercury levels in fish that has been determined by SNI (2009) on fish is 0.5 mg/kg. This study aims to determine the presence or absence of mercury (Hg) metal contamination in several types of freshwater fish, namely catfish (Clariasgariepinus), catfish (Pangsiushypophthalmus), tilapia (Oreochromis mossambicus), tilapia (Oreochromis niloticus), pomfret (Colossomamacropomum) and giant prawn (Macrobrachiumrosenbergii), by Atomic Absorption Spectrophotometry (AAS). Quantitative analysis of mercury used atomic absorption spectrophotometry (Shimadzu AA-6200). Measured at a wavelength of 253.7 nm. The results of this study were white pomfret containing mercury with levels of 0.2043 -+ 0.0079 mg/kg, catfish containing mercury with levels of 0.4116 -+ 0.1105 mg/kg, catfish containing mercury with levels of 0.4088 -+ 0.1076 mg/kg, tilapia fish contains mercury with levels of 0.4034 -+ 0.1443 mg/kg, tilapia fish contains mercury with levels of 0.4191 -+ 0.0750 mg/kg, and giant prawns contain mercury with levels of 0, 3928 -+ 0.0521 mg/kg. The calculation results show that all types of fresh water fish contain mercury <0.5 in accordance with the requirements set by SNI No.7387 (2009) on fish, namely 0.5 mg/kg.
Aktivitas Antibakteri Ekstrak Daun Jeruk Purut (Citrus hystrix DC) Terhadap Bakteri Staphylococcus aureus || Antibacterial Activity Extract of Leaves of Kaffir Lime (Citrus hystrix DC) Againts of Staphylococcus aureus Bacteria Maimunah, Siti; Rayhana, Rayhana; Silalahi, Yosy Cinthya Eriwaty
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 6, No 2: Jurnal Pembelajaran Dan Biologi Nukleus September 2020
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v6i2.1767

Abstract

Jeruk purut (Citrus hystrix DC) adalah jenis tanaman dari suku Rutaceae yang digunakan sebagai antibakteri. Tanaman merupakan tumbuhan asli Indonesia, yang mengandung flavonoid, tanin, getah, alkaloid, dan minyak esensial. Tujuan penelitian ini untuk menentukan kemampuan ekstrak daun Jeruk purut (C. hystrix DC) sebagai antibakteri terhadap Staphylococcus aureus dan untuk mengetahui konsentrasi yang paling efektif dalam menghambat bakteri Staphylococcus. Penelitian menggunakan daun jeruk purut yang dikeringkan dengan oven pada suhu 45˚C, pulverizing oleh ukuran 40, dan ekstraksi selama 5 hari dengan maserasi ethanol 96%. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan variasi konsentrasi 5%, 10%, 15%, dan 20%, kemudian digunakan untuk menguji aktivitas antibakteri dengan perbedaan disc diffiusion. Zona hambat terbentuk dari ekstrak dengan konsentrasi 5% (6,7 mm), 10% (6,8 mm), 15% (7,3 mm), dan 20% (8,3mm). Hasil analisis data menunjukkan bahwa daun jeruk purut mempengaruhi pertumbuhan Staphylococcus aureus, dimana berdasarkan penelitian nilai sig <0,05 memperoleh nilai dari sig. 0,000, dan konsentrasi 20% merupakan yang paling efektif dalam menghambat pertumbuhan dari S. aureus sebesar 8,3 mm. Ekstrak daun jeruk purut memiliki aktivitas antibakteri. Ekstrak daun jeruk purut dengan konsentrasi 20% merupakan konsentrasi efektif untuk menghambat bakteri.Kaffir lime (Citrus hystrix DC) is citrus plant of Rutaceae's family that was used as an antibacterial. This plant is native to Indonesia, which contains flavonoids, tannins, saponins, alkaloids, and essential oil. This study aimed to determine the ability of antibacterial extract lime leaves against S. aureus and to find out the concentration that is most effective in inhibiting bacteria S. aureus. The research used lime leaves. By drying the leaves at the oven at temperature 45˚C, pulverizing by mesh 40, and extraction by maceration for 5 days with ethanol 96%. This study used a completely randomized design with treatments in various concentrations of 5%, 10%, 15%, and 20% concentration was then used to test the antibacterial activity with disc diffusion. Inhibition zone formed from extracts with concentration of  5% (6,7 mm) 10% (6,8 mm) 15% (7,3 mm) and 20% (8,3 mm). The results of the data analysis showed that the administration of lime leaves extract affected the growth of S. aureus, where the value of sig <0,05 obtained a value of sig 0,000. Based on the research, among the others, the concentration of 20% was that the most effective in inhibiting the growth of S. aureus that was 8,3 mm. Kaffir lime (Citrus hystrix DC.) leaf extract has antibacterial activity against S. aureus. Concentration extract 20% is an effective concentration to inhibit bacterial
Co-Authors Adiansyah Adiansyah, Adiansyah Asmaradhani, Dian Dalimunthe, Agusmal Dicky Yuswardi Wiratma Ginting, Nahitma Harefa, Karnerius Hayati, Sry Hutabarat, Vitrilina Jansen Silalahi Khairunnisa Khairunnisa Lida Karo Karo Manurung, Kesaktian Marpaung, Jon Kenedy Nasution, Dinda Juita Nasution, Khairina Nurussakinah, Nurussakinah Purba, Trionaldo Purwandari, Vivi Rahmi, Sofia Rayhana, Rayhana Sianipar, Artha Yuliana Sinaga, Eka Margaret Sinaga, Lia Rosa Veronika Siti Maimunah Siti Morin Sinaga Siti Nurbaya Sitompul, Erly Sitorus, Elly Sitorus, Elly Nurita Supartiningsih - - Tambunan, Rika Puspita Tarigan, Malemta Tarigan, Mira Eka Diana Br Telaumbanua, Realisni Thaib, Cut Masyithah Turnip, Icha Wahyuni Zuhairiah, Zuhairiah