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All Journal E-Journal Home Economic and Tourism Jurnal Kajian Manajemen Bisnis JBIO: jurnal biosains (the journal of biosciences) Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Biogenesis: Jurnal Ilmiah Biologi Jurnal Kesehatan BIOLINK (Jurnal Biologi Lingkungan, Industri, Kesehatan) Hasil Pengabdian Kepada Masyarakat Martabe : Jurnal Pengabdian Kepada Masyarakat JURNAL PENDIDIKAN TAMBUSAI Jurnal Ilmiah Pendidikan dan Pembelajaran Informatika : Jurnal Informatika, Manajemen dan Komputer Performance Al Hurriyah : Jurnal Hukum Islam YARSI Medical Journal JRTI (Jurnal Riset Tindakan Indonesia) Jurnal Pembelajaran dan Biologi Nukleus Pelita Masyarakat Jurnal Ilmiah Biologi UMA (JIBIOMA) Jurnal Kajian Manajemen dan Wirausaha Jurnal Jeumpa Journal of Natural Sciences Herbal Medicine Journal

Rahmiati Rahmiati

Program Studi Biologi, Fakultas Sains Dan Teknologi, Universitas Medan Area

Author-ID : 356489

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences

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Isolasi dan Karakteristik Bakteri Pada Air Gambut di Kawasan Desa Sungai Daun Kecamatan Pasir Limau Kapas Kabupaten Rokan Hilir Provinsi Riau Ismiati Ismiati; Ida Fauziah; Rahmiati Rahmiati
Jurnal Ilmiah Biologi UMA (JIBIOMA) Vol 2, No 1 (2020): Mei 2020
Publisher : Universitas Medan Area

Water color intensity is associated with topsoil concentration. The lower color intensity the lower topsoil concentration, pH and temperature. Peat water characteristic were determined by accumulation of Natural Organic Matter. The study was conducted on November 2017 to February 2018 in Health Laboratory of North Sumatera by using 3 samples of peat water to find out characteristics of peat water bacteria. Isolated bacteria were analysed by macroscopic and microscopic examination. The result showed that the bacteria have various morphology and motility. Based on characteristics, sp1 was suspected to be in the group of Staphylococcus genus while sp2 and sp3 were belong to the Escherichia genus.

Isolasi Bakteri Asam Laktat (BAL) dari Saluran Pencernaan Ikan Nila (Oreochromis niloticus) dan Kemampuannya Dalam Menghambat Staphylococcus aureus dan Shigella sp. Alpina Bukhori; Sartini Sartini; Rahmiati rahmiati
Jurnal Ilmiah Biologi UMA (JIBIOMA) Vol 2, No 1 (2020): Mei 2020
Publisher : Universitas Medan Area

Lactic acid bakteria have characteristics that are able to ferment sugars or carbohydrates and produce lactic acid as the final product of fermentation. The purpose of this research was to isolates the lactic acid bacteria from the digestive tract of tilapia fish and to investigate the inhibitory power produced by lactic acid bacteria in inhibiting the growth of Staphylococcus aureus and Shigella sp. Isolation of lactic acid bacteria was done by using MRSA medium and to see the ability of lactic acid bacteria isolates in inhibiting the growth of Staphylococcus aureus and Shigella sp then used disc diffusion method. The isolates obtained were then characterized by morphology and biochemistry. From the research obtained two lactic acid bacteria that is sp1 and sp2. Lactic acid bacteria sp1 and sp2 are able to inhibit Staphylococcus aureus and Shigella sp with the biggest inhibition to Staphylococcus aureus by sp2 of 8.75 mm and the biggest inhibition of Shigella sp is shown by sp2 that is equal to 7.16 mm. Based on the results of isolation and characterization done in this research can be concluded that lactic acid bacteria of the digestive tract of fish tilapia sp1 and sp2 capable in inhibiting Staphylococcus aureus with a the number of 8.75 mm and Shigella sp with a of 7.16 mm.

SOSIALISASI DAN PELATIHAN PEMBUATAN VIRGIN COCONUT OIL (VCO) DAN FERMENTASI PRODUK MAKANAN TRADISIONAL PLIEK-U SEBAGAI UPAYA PENINGKATAN EKONOMI MASYARAKAT DI DESA KELAMBIR KECAMATAN PANTAI LABU KABUPATEN DELI SERDANG Jamilah Nasution; Rahmiati Rahmiati; Agung Suharyanto; Ferdinand Susilo
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 5, No 3 (2022): Martabe : Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v5i3.1180-1186

Virgin Coconut Oil (VCO) merupakan minyak yang diperoleh dari ekstraksi kelapa segar dan diproses dengan berbagai cara, termasuk metode produksi tradisional di rumah. Tujuan pembuatan VCO dan pliek-u yaitu untuk memberikan informasi tentang pemanfaatan produk kelapa berupa santan yang dapat diolah kembali menjadi minyak VCO, dan ampas minyaknya digunakan sebagai pliek-u sebagai makanan tradisional. VCO memiliki nilai jual yang tinggi dan berkhasiat obat. Pliek-u terbuat dari ampas kering sisa minyak kelapa tua. Kedua produk ini dibuat dengan mitra melalui praktik langsung. Hasil yang diperoleh dari pembuatan VCO adalah memiliki sifat fisik yang baik yaitu bening seperti air, memiliki aroma yang harum dan rasa yang dapat diterima, serta bebas dari bau tidak sedap. Pliek-u merupakan alternatif pengganti buah kelapa dan makanan tradisional yang harus dilestarikan. Pliek-u biasanya ditambahkan sebagai bumbu masakan kari, sehingga memberikan rasa yang unik dan otentik. Hasil uji organoleptik pliek-u yaitu warnanya coklat, rasanya asam dan aromanya tidak berbau.

PEMBUATAN SELAI KULIT PISANG Rahmiati -; Chalis Fajri Hasibuan; Dewi Nur Anggraeni
JURNAL PRODIKMAS Hasil Pengabdian Kepada Masyarakat Vol 2, No 1 (2017)
Publisher : Universitas Muhammadiyah Sumatera Utara

The purpose of this dedication to provide information about the potential of banana peel waste that can be used as a processed product that is new and has a sale value. Making products based on industrial biology that is easy so that students can apply in the home environment can be used as a provision of entrepreneurship science of these students. In this activity the method of implementation of activities includes 2 stages of discussion and training directly making banana peel skin. Socialization materials include: introduction, explanation of nutrition content on banana peel waste, banana peel potency as raw material for making jam, examples of food products made by utilizing banana peel waste. How to make jam banana peel is done by practice together between the presenters with partners. The first session is demonstration by the speaker who followed by a partner who is guided by the speaker. The procedure for making banana peel skin consists of: preparation of raw materials, banana peeling, blend with blender and homogenization and packaging.

The KEMAMPUAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT Salmonella thypii Rahmiati Rahmiati; Helen Anjelina Simanjuntak
Jurnal Jeumpa Vol 6 No 2 (2019): Jurnal Jeumpa
Publisher : Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/jj.v6i2.1898

Bakteri asam laktat diketahui memiliki kemampuan menghasilkan senyawa antimikroba yang dikenal sebagai bakteriosin. Bakteriosin diketahui memiliki kemampuan bakteriosidal dan bakteriostatik yaitu kemampuan untuk membunuh dan menghambat pertumbuhan mikroorganisme lain. Bakteri asam laktat tersebar luas di alam diantaranya di dalam produk fermentasi dan saluran pencernaan hewan. Penelitian ini difokuskan unutuk melihat kemamouan bakteri asam laktat dalam menghambat pertumbuhan bakteri Salmonella thypii. Pada penelitian ini, bakteri asam laktat yang digunakan merupakan koleksi Laboratorium Biologi Universitas Medan Area. Delapan jenis isolat bakteri asam laktat yang digunakan antara lain IN01, IN02, SF01, SF02, NN01, NN02 SPU01 dan SPU04. Dilakukan uji konfirmasi terhadap pertumbuhan bakteri asam laktat dan Salmonella thypii dengan melakukan konfrmasi secara visual dan mikrokopis melalui pewarnaan diferensial. Keseluruhan bakteri asam laktat merupakan kelompok bakteri gram positif berbentuk basil. Kemampuan hidup isolat bakteri asam laktat pada media dengan variasi pH dan kadar garam ditandai dengan jumlah total koloni yang tumbuh setelah masa inkubasi. Kemampuan antagonis bakteri asam laktat dalam menghambat bakteri patogen ditunjukkan dengan adanya zona hambat yang terbentuk berupa daerah jernih di sekitar koloni patogen. Isolat bakteri SPU01 dan SF01 diketahui memiliki nilai zona hambat terbesar yaitu 29,79 mm dan 28,13 mm.

Uji Aktivitas Antibakteri Ekstrak Daun Pepaya (Carica papaya) dan Ekstrak Kunyit Putih (Curcuma zedoaria) Terhadap Escherichia coli dan Staphylococcus epidermidis Herlina Lumbantobing; Sartini Sartini; Rahmiati Rahmiati
Jurnal Ilmiah Biologi UMA (JIBIOMA) Vol 4, No 1 (2022): Mei 2022
Publisher : Universitas Medan Area

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31289/jibioma.v1i1.1226

This study aims to determine the active ingredients contained in papaya leaf extract (Carica papaya) and white turmeric extract (Curcuma zedoaria) and their antimicrobial activity against Escherichia coli and Staphylococcus epidermidis. This research was conducted using experimental methods at the Laboratory of Molecular Biology, Faculty of Medicine, University of Prima Indonesia. The research data were analyzed using a completely randomized design approach. Papaya leaf extract and white turmeric were made at different concentrations of 25%, 50%, 75% and 100% and the positive control was the antibiotic chloramphenicol (2 g). The results showed that papaya leaf extract contains active compounds of flavonoids, alkaloids, terpenoids and saponins. While white turmeric extract contains flavonoids, steroids, tannins and saponins. Papaya leaf extract 100% is the best treatment to suppress the growth of bacteria Echerichia coli and Staphylococcus epidermidis with an average inhibition of 14,110 mm and 14,707 mm, respectively. The administration of 100% white turmeric extract was the best treatment to suppress the growth of E. coli and S. epidermidis with an average inhibition of 14,307 mm and 13,743 mm, respectively.

Screening and Characterization of Chitinolytic Bacteria from Shrimp Waste Nikmah Ridha Batubara; Dwi Suryanto; Erman Munir; Rahmiati Rahmiati
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 8, No 3 (2022): Jurnal Pembelajaran Dan Biologi Nukleus November 2022
Publisher : Fakultas Keguruan dan Ilmu Pendidikan Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v8i3.3251

Shrimp waste is a perishable material. The degradation process is carried out by decaying microbes by producing degrading enzymes. The presence of chitin content in shrimp waste causes the emergence of chitinase enzyme-producing bacteria. Chitin is a linear homopolymer composed of N-acetyl-D-glucosamine monomers with -(1,4) glycosidic bonds. Chitin has unique properties, namely; biodegradable, biocompatible and non-toxic. This causes chitin and its derivatives to be widely used in various industrial and biomedical applications so that chitin and its derivatives have great economic value. There were 10 isolates of chitinolytic bacteria from shrimp waste with varying morphological characteristics. The ten bacterial isolates were NR02, NR03, NR04, NR05, NR06, NR07, NR08, NR09, NR10, NR11 and PU01. Chitinolytic index CI value > 2 was produced by 4 bacterial isolates, namely; NR02, NR07, NR09 and PU01. The lowest IK value was generated by NR08 with a value of 0.01. The chitinolytic bacteria obtained have different characters and it is very likely that they come from different types

Kemampuan Bakteri Kitinolitik Dalam Menghambat Pertumbuhan Fusarium oxysporum Rahmiati Rahmiati; Nikmah Ridha Batubara
Journal of Natural Sciences Vol 3, No 3 (2022): Journal of Natural Sciences November
Publisher : Mahesa Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34007/jonas.v3i3.305

Chitinolytic bacteria have the ability to produce chitinase enzymes, so they have a role in degrading chitin into chitin derivative compounds. The constituent components of chitin are used by various microorganisms capable of producing chitinase enzymes. One such microorganism is bacteria. Chitinolytic bacteria are known to be able to control the growth of pathogenic fungi in plants. Fungal cell walls are composed of various complex compounds including chitin, glucans, mannans and proteins. Based on the composition of these constituents, the enzymes that can hydrolyze the fungal cell wall also vary, namely chitinase, glucanase, protease and mananase. The synergy of these hydrolase enzymes can have a good pathogenic effect in lysing the cell walls of pathogenic fungi. This study aims to determine the potential of chitinolytic bacteria as biological control agents for plant pathogenic fungi. The research was conducted at the Microbiology Laboratory, University of North Sumatra. The research method used is descriptive qualitative. The chitinolytic bacteria used were derived from shrimp shell waste. There were 10 isolates of chitinolytic bacteria tested, namely NR02, NR03, NR04, NR05, NR06, NR07, NR08, NR09, NR10, NR11 and PU01. The results showed that isolates of chitinolytic bacteria from shrimp waste were able to inhibit the fungus Fusarium oxysporum.

Isolasi Dan Karakterisasi Bakteri Dari Tanah Bakaran Sampah Toberni S Situmorang; Rahmiati Rahmiati; Helen Anjelina Simanjuntak
Journal of Natural Sciences Vol 3, No 3 (2022): Journal of Natural Sciences November
Publisher : Mahesa Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34007/jonas.v3i3.306

Bacteria are microorganisms that are abundant in the environment. Isolation of bacteria has been carried out from various sources of water, air and soil. Soil is a material that is rich in nutrients needed by various organisms including bacteria, which are capable of producing secondary metabolites that can be utilized in various fields. Different sources of isolates will produce different characteristics of the bacteria. This research aims to determine the type and characterization of bacteria originating from burnt waste soil. The research was conducted using a qualitative descriptive method. The soil sample used is burnt waste soil. The results showed that 6 bacterial isolates from burnt waste soil had different characteristics, namely TBS01, TBS02, TBS03, TBS04, TBS05, TBS06. Microscopic identification results showed that the bacterial isolates TBS01 and TBS02 were gram-negative bacteria and the other isolates included gram-positive bacteria. Differences in morphological and microscopic characteristics indicate different types of bacterial isolates.

Uji Aktivitas Antijamur Ekstrak Etanol Herba Patikan Kebo (Euphorbia hirta L.) Terhadap Candida albicans Helen Anjelina Simanjuntak; Hermawan Purba; Wan Yuli Anjani; Rahmiati Rahmiati; Toberni S Situmorang
Journal of Natural Sciences Vol 3, No 3 (2022): Journal of Natural Sciences November
Publisher : Mahesa Research Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34007/jonas.v3i3.303

The patikan kebo plant is used to cure respiratory infections, malaria, liver, hypertension, gastrointestinal, skin diseases, accelerate wound healing, antidotes, hepatitis, rheumatism and tumors. The purpose of this study was to determine the antifungal activity of patikan kebo. The research method was carried out experimentally with the paper disc diffusion method. The antifungal activity test of each concentration (1%, 2%, 3%, 4%, ketoconazole, DMSO) had respective values (7.14 mm, 7.67 mm, 8.51 mm, 8.80 mm, 26.81 mm, 0 mm). The content of secondary metabolites in the patikan kebo plant are saponins, tannins, alkaloids, steroids/triterpenoids and flavonoids. The patikan kebo plant has medium category antifungal potential.

Co-Authors Abdul Karim Agung Suharyanto Alpina Bukhori Andikha, Muhammad Imam Aulia, Deta Cander Pasaribu Chalis Fajri Hasibuan Daraini Mahdhalita Dedy Irfan Dewi Nur Anggraeni Dewi Nur Anggraeni Dewi, Muharika DWI SURYANTO Dwi Suryanto Edwin Musdi Eka Setiawan Siregar Emmy Harso Kardhinata Erman Munir Erni Masdupi Fauzi Ahmad Muda Febria Ariandani Ferdinand Susilo Firman Firman Flowriza, Erin Gesit Thabrani Gusti, Mia Ayu Hayatunnufus Hayatunnufus Hayyun Maghfiroh Helda Yenni, Helda Helen anjelina simanjuntak Helen Anjelina Simanjuntak Herlina Lumbantobing Hermawan Purba Huda, Putri Nurul Ida Fauziah Ismiati Ismiati Junius Gian Ginting Kiki Nurtjahja KIKI NURTJAHJA Mandali, Ronaldo Marbun, Resida Damiana Mega Mentari Megawati Butar-butar Meida Nugrahalia Mesta, Hendri Andi MHD. Fauzi Nasution Nanda Suci Budiman Nasution, Jamilah Nely Yusro Neviyarni, Neviyarni Nikmah Ridha Batubara Nikmah Ridha Batubara Noormuthmainah, Noormuthmainah Oktasari, Sherli Pebrianti, Yossi Prayitno Prayitno Putra, Fajar Syah Putri, Mutia Rahmadhani, Suci Ramadona, Suci Rasyid, Rosyeni Ratumas Hidayanti Riska Ahmad Rosalina, Linda Rostamailis Rostamailis Sari, Adha Kurnia Sartini Sartini Sylvia, Devi Temesveri, Nauri Anggita Thamrin Thamrin Toberni S Situmorang Toberni S Situmorang Toberni S Situmorang Toberni S. Situmorang tri wahyuni Wan Yuli Anjani Yanita, Merita Yasri, Yasri Yeni Karneli Yosiana , Angela Youlandari, Tisya Pretty Yulia Budiarti, Lia Yulia Erviana Yumna, Aimatul Yusmar Emmy Katin Zulfikar Sembiring

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