Djajaningrat, Husjain
Poltekkes Kemenkes Jakarta III

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KUALITAS BAKTERIOLOGIS CABAI GILING YANG DIJUAL DI PASAR TRADISIONAL WILAYAH PONDOK GEDE Mirawati, Mega; Djajaningrat, Husjain; Purwanti, Angki
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 1 (2013): September
Publisher : Poltekkes Kemenkes Jakarta III

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Abstract

Milled chili is the result of milling fresh chili, with or without the preservatives. In the manufacture of milled chili, there's so many milled chili processing that use rot chili as the raw materials. it can lead contamination by the bacteria that cause of food poisoning. According to ISO 2011, the maximum limit of microbial contamination in seasoning include milled chili is Salmonella sp negatif/25g, Staphyllococcus aureus 1x102 colonies / g and MPN Coliform 100/g. This research aims to determine the bacteriological quality of milled chili which are sold in the traditional markets at Pondok Gede area and the percentage of milled chili with good quality. This research is experimental research with milled chili samples are sold in traditional markets at Pondok Gede area. this research was done at the Laboratory of Bacteriology Department Analis Kesehatan Poltekkes Kemenkes Jakarta III. the methods were used are culturing and the Most Probable Number (MPN). The result of 32 samples milled chili, was found 11 samples with a good quality because there is not overgrown by the bacteria and 21 samples are not in good quality because were found the bacteria was growing with the amount exceeds the maximum bacteria contamination limits which specified in ISO. The raw materials, water for washing chili, packaging, sanitation, and the use of preservatives affect the quality of milled chili. Conclusion that not all milled chili are sold in traditional markets at Pondok Gede area have good quality and the percentage of milled chili with good quality is 34,375% and not good quality is 65,625%
ANALISIS HUBUNGAN KADAR HEMOGLOBIN DENGAN PRESTASI BELAJAR MAHASISWA PENGHUNI ASRAMA POLTEKKES JAKARTA III Djajaningrat, Husjain; Chairlan, Chairlan; Mardiana, Mardiana
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 2 (2014): Maret
Publisher : Poltekkes Kemenkes Jakarta III

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Abstract

Low hemoglobin (Hb) levelsaid as anemia,would reduce the ability to learn and endurance. Students who suffer from anemia will not have a high enthusiasm for learning because it is difficult to concentrate. Consequently, anemia indirectly affect the value of courses and learning achievement.Purpose to determine the relationship between Hb levels with the achievement of students studying at the health Polytechnic of Jakarta III. Methodsdesign of cross-sectional. Sample are 94 boarders health Polytechnic of Jakarta III, taken with proportional sampling technique. Instruments Hb levelsinvestigation byHbmethodeand questionaires. Data was analyzed with Chisquare. and Regression. Resultindicates that the average blood Hb level was 12.01 g% of students. Amounting to 40.4% female students had blood Hb levels <12 g% below normal and indicated there is anemia. Average achievement results 3.26 and <3.0 as much as 12.8%, Conclusions showed that level of Hb have significant related with learning achievement.There is a positive relationship between levels of Hb with learning achievement.
PEMERIKSAAN KADAR HEMOGLOBIN SEBAGAI IDENTIFIKASI AWAL ANEMIA PADA KOMUNITAS VEGETARIAN DI WILAYAH JAKARTA BARAT Chairlan, Chairlan; Mardiana, Mardiana; Djajaningrat, Husjain
Jurnal Ilmu dan Teknologi Kesehatan Vol 5 No 1 (2017): September
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (177.083 KB) | DOI: 10.32668/jitek.v5i1.53

Abstract

Vegetarian vegans are at risk of anemia, it maybe because the food intake lacks the nutritional components necessery for hemoglobin formation. The aims of this study is to determine of hemoglobin (Hb) concentration in vegetarian as an indication of suffering of anemia. The study was conducted on 57 vegetarian vegan people which was eligible by inclusioncriterion. The independent variables in this study were gender, age, and duration of being vegetarian, while the dependent variable was hemoglobin concentration. Hemoglobin concentrations of each subject was measured by Cyanmethehemoglobinmethod. Bivariate analyzed was done bychi square test and by descriptively bycomparing Hb concentration with reference value. There are four people (7.0%)out of the 57 subjects studied who had Hb concentrations below the reference value, consisting of one male and three female. The male and female subjects between the ages 12-25 years had the best mean Hb concentrations compared to others aged groups. T test showed no corralation between Hb concentrations with gender, age, and duration of being vegetarian (P ≥ 0.05).That may be due to the good-vegetarian nutritional intake.The result also show that long being vegetarian does not cause low Hb concentration, and refuse the hypothesis that it will cause low Hb concentration.
IDENTIFIKASI SALMONELLA PADA JAJANAN YANG DIJUAL DI KANTIN DAN LUAR KANTIN SEKOLAH DASAR Mirawati, Mega; Lestari, Estu; Djajaningrat, Husjain
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 2 (2014): Maret
Publisher : Poltekkes Kemenkes Jakarta III

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Abstract

Child street food has become part of everyday children, especially elementary school. Snack food purchased in a less assured of cleanliness can lead to diseases of the gastrointestinal tract due to bacterial contamination . One of the bacteria that contaminate food are Salmonella. According to ISO 2011, the maximum contaminant limit of Salmonella in foods is negatip/25g. This study aimed to identify the presence of Salmonella contamination on foods sold in the elementary school at Pondok Gede. This research is descriptive . Samples of food and drinks sold in elementary school of Pondok Gede . The study was conducted at the Laboratory of Bacteriology of Analis Kesehatan Poltekkes Kemenkes Jakarta III in October-November 2013. The method use in this research was culture . The study of 28 samples of food found 10 samples ( 35.7 % ) contaminated with salmonella. A total of 4 samples ( 26.7 % ) came from the canteen and 6 samples ( 46 % ) from outside the canteen. The results indicate identification of 4 samples (40 %) contaminated with Salmonella typhi and 6 samples ( 60 % ) contaminated with Salmonella paratyphi A. Presence of Salmonella can be caused due to the influence of raw materials , water , presentation , container and environmentalhygiene.Conclusion that street food is found contaminated with Salmonella typhi and Salmonella paratyphi A.