Garuda - Garba Rujukan Digital

Veranita Weri

Universitas Duta Bangsa Surakarta

Author-ID : 5831616

Computer Science & IT Decision Sciences, Operations Research & Management Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology

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Increased Levels of Fermented Soy Milk Amino Acids And Effectivenes Helping Reduce Uric Acid Serum In Male White Rats Danang Raharjo; Veranita Weri; Wardani tatiana siska
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Soybean is one of the most important foodstuffs for the people of Indonesia, which is consumed to meet the nutritional needs of protein. Soybeans are consumed by the public as a side dish and snack. Soy milk is a form of processed soybean. Previous research has shown that tempeh, which is a form of fermented soybean, can reduce purine levels in soybeans, and can increase nutritional value, especially amino acid content. The purpose of this study was to determine the increase in amino acid content of fermented soy milk with the help of Lactobacilus Kasei bacteria, and its effect in helping to reduce serum uric acid levels in the blood of male white rats. Fermented soy milk is made of 250 grams of soybeans and squeezed in 5 liters of water, then heated. Lactobacilus kasei is used as a battery for fermentation and 500 grams of palm sugar is used as a source of nutrition for bacteria. The test to reduce uric acid levels was carried out in vivo by giving male white rats drinking as much as 10 mL, 20 mL, 30 mL, 40 mL, 50 mL for 14 days, then taking the blood through the tail vein, then measuring the uric acid levels using the strip method. test with the GCU easy tooch tool. To increase uric acid levels in male white rats was done by induction with chicken's liver. The results of measuring the levels of amino acids in the fermentation of soy milk increased between 1-2% with the following levels: Lysine 4.7%, Histidine 2.3%, Arginine 4.9%, Asparkate 7.8%, Treonine 2.9%, Serine 2.9%, Glutamate 14.2% , Proline 3.8%, Glycine 3.7%, Alanine 2.8%, Cystine 1.6%, Valine 3.2%, Methionine 1.2%, Isoleucine 3.8%, Leucine 5.9%, Tyrosine 2.7% , Phenylalanine 3.3%. Testing of uric acid levels in the blood of male white rats after fermented soy milk with various volume series were as follows: 6.70 mg/dL ± 1.16; 5.88 mg/dL ± 0.81; 4.63 mg/dL ± 0.92; 4.18 mg/dL ± 0.71; 4.16 mg/dL ± 0.96. Based on the results of the study, it can be concluded that fermented soy milk with the help of lactobacillus kasei bacteria can increase amino acid levels ranging from 1-2%, and the provision of drinking fermented milk can help reduce blood uric acid levels in male white rats with blood uric acid levels by 4.16 mg/dL ± 0.96.

Antioxidant peel off mask formulation of tamarind seeds ethanol extract Putri Djatmiko Marchia Afifah; Veranita Weri; Wardani Siska Tatiana
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

The human body does not have excess reserves of antioxidants, so if a lot of radicals are formed, the body needs exogenous antioxidants. In an effort to get healthy skin we also must not forget about antioxidants to protect our skin. The adequacy of antioxidants is a bulwark to prevent the harmful effects of free radicals that damage the skin. But there are concerns about the possible side effects that have not been known from synthetic antioxidants, causing natural antioxidants to become a much needed alternative, one of which comes from plants. One plant that has antioxidant properties is tamarind seeds. Tamarindus indica L seeds contain polyphenol compounds and high antioxidant potential. The methanol extract of tamarind seeds has a higher content of polyphenol compounds and antioxidant potential than the methanol extract of other parts of the Tamarindus indica plant. Based on antioxidant research, the ethanol extract of tamarind seeds has an IC50 value of 40.21 ± 4.07262. The purpose of this study was to formulate an antioxidant peel off mask from tamarind seed extract using ethanol solvent with the maceration method. Furthermore, the extract obtained was formulated into a peel off preparation using 3 formulas with 5%, 10%, and 15% concentrations, respectively. The preparation is then tested for the evaluation of organoleptic preparations, homogeneity, pH, viscosity and flow properties, dispersibility, drying time, stability test, and irritation test

Existence Test Of Escherichia Coli and Pseudomonas Aeruginosa Bacteria in Packaging Drinking Water in Cemani Village, Sukoharjo Regency Nuraini Putri Rahmawati; Wardani Siska Tatiana; Veranita Weri
Proceeding of International Conference on Science, Health, And Technology 2021: Proceeding of the 2nd International Conference Health, Science And Technology (ICOHETECH)
Publisher : LPPM Universitas Duta Bangsa Surakarta

Clean, potable fresh water is becoming scarce in cities, the river which is the source of it is polluted with various wastes ranging from organic waste, household waste, to industrial waste. The quality of drinking water also affects public health, especially bottled drinking water. One of the parameters for the quality requirements of bottled drinking water is the test for Escherechia coli and Pseudomonas aeruginosa bacteria. The purpose of this study was to identify the contamination of Escherechia coli and Pseudomonas aeruginosa bacteria in bottled drinking water samples, using the MPN (Most Probable Number) method. The research method uses descriptive research. The research population of bottled drinking water in stalls around the Duta Bangsa University Surakarta campus is as many as 7 samples. Collecting data by laboratory observation, data analysis with descriptive analysis. The results of the study were carried out from seven samples of bottled drinking water, all samples were not detected by the Escherechia coli and Pseudomonas aeruginosa bacteria. The conclusion of this study is that there are no Escherechia coli and Pseudomonas aeruginosa bacteria in bottled drinking water sold in stalls around the campus of Universitas Duta Bangsa Surakarta.

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