Natural resources and traditional medicines are important assets that need to be explored, researched, developed and optimized for their use. One of the natural resources that can be used as medicinal ingredients is chives (Allium schoenoprasum, L.), especially the leaf. Chives leaf contained a lot of phytochemical compounds which is potential as an antioxidant and antilithogenesis. The objective of this research is to evaluate the antioxidant and antilithogenesis activities of chives leaf extract. Antioxidant activity was evaluated by using DPPH as a free radical scavenging method. Total phenol and total flavonoid content also determined by using Folin-Ciocalteu and aluminum chloride colorimetric assay. Antilithogenesis assay was measuring using atomic absorption spectrophotometry method by incubating the kidney stone using extracts of chives leaves at 37 o C for 6 hours. The measurement of calcium was using acetylene-air flow at 422.7 nm wavelength. From the data obtained, the highest antioxidant activity was found in ethyl acetate extract (IC50: 236.51±0.08 ppm). The highest phenolic content was found in the ethanolic extract (111.28±1.29 mg/g extract) while the total flavonoid was found in ethyl acetate extract (34.64±1.60 mg/g extract). While, antilithogenesis activity showed that the best result was using 2.5% (E5) concentration with 95.55% solubility of calcium which obtained from ethyl acetate extract.Based on the above results, it can be concluded that chives leaf extracts have a potential and promising as an antioxidant and antilithogenesis sources

Objective: The present study is to investigate the antidiabetic effect of pumpkin flesh and seeds ethanolic extracts in STZ-induced diabetic mice. Methods:The study begins with making the ethanolic extracts of pumpkin flesh and seeds and then evaluates the physicochemical characterization, phytochemical screening, and induced diabetic mice using STZ.Result: The physicochemical evaluation shows that the extracts had a good and high purity level, while the phytochemical screening showed both pumpkin flesh and seeds extracts have a various of phytoconstituents. The pumpkin flesh and seeds ethanolic extracts (dose level 150 mg/kg) showed a significant reduction of the blood glucose. Conclusion:Pumpkin flesh and seeds ethanolic extracts exhibited significant antidiabetes activity in STZ-induced mice.

The nutritional value and biochemical properties of oil are measured by the fatty acids composition  in oil and the position of fatty acids (sn-1,2,3) in the triacylglycerol (TAG) molecule. The purpose of this study was to measure the nutritional value based on the fatty acids composition of  virgin coconut oil (VCO) and palm kernel oil (PKO), and the position of lauric acid in sn-2. The VCO used was VCO obtained from one of the Pharmacies store in Medan, and PKO from the Oil Processing Plant. The total fatty acid composition was measured by Gas Chromatography. The nutritional value of fat was evaluated by the percentage deviation from 33.33% (ratio: 1: 1: 1) of each group of fatty acid (saturated fatty acids; SFA: monounsaturated fatty acids; MUFA:polyunsaturated fatty acid (PUFA). The distribution of lauric acid in TAG was conducted through hydrolysis by using specific lipase enzymes active at sn-1,3 positions, so that free fatty acids and 2-monoacylglycerol were produced from one TAG molecule. Then free fatty acids were determined by Gas Chromatography. The distribution of lauric acid at sn-2 position was the difference between total lauric acid on TAG before hydrolysis and free lauric acid from sn-1.3 position after hydrolysis. The results showed that PKO nutritional value was better because of the smaller deviation (95.29%) compared with nutritional value of VCO with a greater deviation (118.55%). Lauric acid in sn-2 from VCO and PKO showed that the distribution of lauric acid in sn-2 position was not different,48.33and 48.59%. Keywords: virgin coconut oil, palm kernel oil, composition of fatty acids, sn-2 position, lauric acids

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on  antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µm) at 35 oC, with the mobile phases,  0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of  0.5 ml/minute. The result exhibited that the chicken meat that were collected from five  markets  in Medan apparently contained antibiotic residues  tetracycline . The level of  tetracyclin residue in chicken meat was  0.1157-1.4436 µg/g, which exceed the maximum level  for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g.   Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat

Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4°C and 28°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04×107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4°C is higher than 28°C for 28 days.