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Kandungan Iodium pada Garam Dapur di Pasar Batuah Martapura Maret 2014 haitami, haitami
Medical Laboratory Technology Journal Vol 1, No 1 (2015): periode Juni
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (767.593 KB) | DOI: 10.31964/mltj.v1i1.9

Abstract

Abstract: Research on the content of iodine in salt Kitchen in the Market Martapura March 2014 aims to determine the iodine content in the salt that is sold in the market Batuah Martapura and look for compliance with quality standards ISO 01-3556.2-1994 / Rev 2000. The method used in this study is a descriptive survey. The sample used in this study is a salt-branded and not branded, with a total sampling technique sampling. The research found 67% salt containing KIO3, and 33% of salt that does not contain KIO3, KIO3 in salt levels ranged from 8.68 ppm - 79.94 ppm, 53% salt that does not qualify SNI and only 47% were eligible, 100% salt not branded ineligible SNI and 42% SALT branded ineligible SNI. The public to be cautious in buying salt consumption for everyday purposes, and to the relevant agencies to conduct outreach and firm action against violations that exist in society against the marketing of salt that does not comply with permitted. Keywords: salt branded and not branded, Kadar KIO3 Abstrak: Penelitian tentang Kandungan Iodium pada Garam Dapur di Pasar Martapura Maret 2014 bertujuan untuk menentukan kandungan iodium yang ada pada garam dapur yang dijual di Pasar Batuah Martapura serta melihat kesesuaiannya dengan baku mutu SNI 01-3556.2-1994/Rev 2000. Metode yang digunakan dalam penelitian ini adalah Survey Deskriptif. Sampel yang digunakan dalam penelitian adalah garam bermerk dan tidak bermerk, dengan teknik pengambilan sampel secara total sampling. Hasil penelitian ditemukan 67% garam yang mengandung KIO3, dan 33% garam yang tidak mengandung KIO3, Kadar KIO3 dalam garam berkisar antara 8.68 ppm – 79.94 ppm, 53% garam yang tidak memenuhi syarat SNI dan hanya 47% yang memenuhi syarat, 100% garam tidak bermerk tidak memenuhi syarat SNI dan 42% GARAM bermerk tidak memenuhi syarat SNI. Masyarakat agar berhati-hati dalam membeli garam konsumsi untuk keperluan sehari-hari, dan kepada instansi terkait agar melakukan penyuluhan dan tindakan yang tegas terhadap pelanggaran yang ada di masyarakat terhadap pemasaran garam yang tidak sesuai dengan yang diizinkan. Kata kunci: Garam bermerk dan tidak bermerk, Kadar KIO3
Perbandingan Penurunan Kadar Formalin pada Tahu yang Direbus dan Direndam Air Panas muntaha, akhmad; haitami, haitami; hayati, Nurul
Medical Laboratory Technology Journal Vol 1, No 2 (2015): periode Desember
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (755.806 KB) | DOI: 10.31964/mltj.v1i2.20

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Tofu is a food with high protein content and the moisture content reaches 85%, so that it knows can not last long. Manufacturers know still use formaldehyde as a preservative. Handling to reduce formaldehyde levels in the know are soaked in hot water and boiled in boiling water. The purpose of this study was to determine the ratio decreased levels of formaldehyde in the know are boiled and soaked in hot water out. This type of research is True Experiment with posttest study design Only Control Group Design. The population in this study is tofu containing formalin. Then examined by spectrophotometry of formaldehyde levels in most groups as a pretest sample, others are given treatment and formalin levels checked by spectrophotometry. Data were analyzed using the Mann-Whitney test. Results of this study the average levels of formaldehyde in the know before the treatment is 68.668 ppm. Decreased levels of formaldehyde in formalin know after boiling for 10 minutes was 64.77%. Decreased levels of formaldehyde in formalin know with the treatment of immersion in hot water for 10 minutes is 33.1%. Based on statistical tests that have been conducted, it was found a significant difference between the reduced levels of formaldehyde in formalin boiled out and the know formalin soaked in hot water with sig. 0,000. Boiling know formalin reduce levels of formaldehyde greater than soaking out in hot water.
Pengaruh Kalsium Klorida (CaCl2) dan Lama Penyimpanan terhadap Kadar Vitamin C Anggur (Vitisvinifera) Thuraidah, Anny; haitami, haitami; Dairobi, Akhmad
Medical Laboratory Technology Journal Vol 1, No 2 (2015): periode Desember
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (905.923 KB) | DOI: 10.31964/mltj.v1i2.18

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Vitisvinifera is one of the perishable fruit and not durable when stored at room temperature. To maintain the levels of vitamin C wine then used treatment using calcium chloride (CaCl2). This study aims to determine the effect of treatment Calcium chloride (CaCl2) and duration of storage of the vitamin C content of Vitisvinifera This type of research uses experimental methods actual (true experiment) in the form of draft posttest only control group design. Wine and CaCl2 research materials. Data were obtained by performing assays using titration iodometry vitamin C in grapes. Results of statistical analysis to test multiple linear regression R2 values ​​obtained showed no effect of treatment 0.578 Calcium chloride (CaCl2) and storage time for blood levels of vitamin C Vitisvinifera. From Duncan statistical test obtained significant value for all subsets of the 2 treatment groups of more than 0.05, the most optimal levels of vitamin C in maintaining the Vitisvinifera is a CaCl2 concentration of 0.05 M for 4 days of storage. Therefore, this study suggested as alternative preservation for merchants and producers / grape growers in order to maintain the vitamin C content of wine so as to improve the quality and the quality of the fruit.
Kadar Vitamin C Jeruk Sunkist Peras dan Infused Water Haitami, Haitami; Ulfa, Annisa; Muntaha, Akhmad
Medical Laboratory Technology Journal Vol 3, No 1 (2017): periode Juni
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (978.376 KB) | DOI: 10.31964/mltj.v3i1.149

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Orange is one of the fruits that are widely consumed by the society, besides to the sweet taste and attractive appearance orange also has various benefits for the body such as vitamins and minerals. The famous and much-favored orange is a beneficial Sunkist orange can treat fever, treat infections, improve body immunity and decreasing the number of cholesterol. There are several ways of processing oranges such as orange juice and infused the water. The purpose of this study is to know the ratio of vitamin C content in the juice of Sunkist with infused water orange Sunkist. Types of research is analytic survey with comparative study approach. The research sample used was orange Sunkist which made two treatment that is the juice of Sunkist orange and infused water by using Iodimetry titration method. The results of the average vitamin C content in 10 samples of citrus Sunkist for 348,82 ppm and the average vitamin C level in 10 samples infused water of orange Sunkist equal to 67,59 ppm. Based on statistical test result using Independent Sample T-Test test stated that there is the difference of vitamin C content on freshly squeezed orange Sunkist with infused water of orange Sunkist with the value of significance 0.000. Suggested for further researcher can do research of vitamin C Infused water level by combining with other fruit
Ketepatan Hasil dan Variasi Waktu Pendidihan Pemeriksaan Zat Organik Haitami, Haitami; Rakhmina, Dinna; Fakhridani, Syahid
Medical Laboratory Technology Journal Vol 2, No 2 (2016): periode Desember
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (657.144 KB) | DOI: 10.31964/mltj.v2i2.117

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The principle of organic substances determination in water samples is oxidized by an excess amount of KMnO4, then it is reduced excess amount of oxalic acid, the excess of oxalic acid is titrated back with KMnO4. Based on the procedures in ISO 06-6989.22-2004, a length of boiling time for organic substances determination in water samples is for 10 minutes. This study aimed to determine the effect of boiling time length to the accuracy of the organic substances determination result in water samples. This study was true experiment study with comparative study design. Samples were organic substances, specifically oxalic acid in distilled water in a concentration of 54 mg/L, which was examined for the organic substances level with a boiling time of 5, 10 and 15 minutes. The result on each boiling time length consecutively were 52,8 mg/L; 54,5 mg/L; dan 55,1 mg/L. The conclusion of the study was there was effect of boiling time length to the accuracy of organic substances determination result in water samples with the significance value of 0.002 (
Daya Hambat NaCl terhadap Pertumbuhan Staphylococcus aureus Amalia, Amalia; Dwiyanti, Ratih Dewi; Haitami, Haitami
Medical Laboratory Technology Journal Vol 2, No 2 (2016): periode Desember
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (794.567 KB) | DOI: 10.31964/mltj.v2i2.125

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Staphylococcus aureus is a pathogenic bacterial that causes infectious disease and human poisoning through enterotoxin produced by the bacteria. Salt or sodium chloride is used by human for food preservation process because it can inhibit the growth of bacteria, especially Staphylococcus aureus. The purposes of the study were to determine the effect of NaCl in media on the growth of Staphylococcus aureus and determine the effective concentration of NaCl. The type of research used in this study was true experiment posttest only control group design. Samples were prepared in 5 NaCl concentrations, they were 10%, 15%, 20%, 25% dan 30%. The study conclusion was there were effects of NaCl addition to the media on the growth of Staphylococcus aureus with a significance value of 0.000 (
Lactic Acid Levels Yogurt Red Beans with Addition of Honey Trigona sp Widyati, Ruri; Lutpiatina, Leka; Oktiyani, Neni; Haitami, Haitami
Tropical Health and Medical Research Vol 1 No 1 (2019): Tropical Health and Medical Research
Publisher : Baiman Bauntung Batuah Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (754.872 KB)

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Red beans (Phaseolus vulgaris L.) are grains that are rich in nutrients and useful as a substitute for vegetable milk which can be processed into yogurt using Streptococcus thermophillus and Lactobacillus bulgaricus. Carbohydrates in red beans consist of a group of oligosaccharides that have little ability as an energy source for bacteria to produce lactic acid. Therefore, the making of red bean yogurt needs another source of sugar by adding Trigona sp. Honey. The purpose of this study was to determine the effect of adding Trigona sp honey by 0%, 1.9%, 3.8%, 5.7%, 7.6%, 9.5% to the total level of lactic acid in red bean yogurt incubated for 24 hours at 37oC. This type of research is an experiment with the Postest Only With Control Group Design research design using the alkalimetry titration method. The sampling technique used was purposive sampling technique, namely Trigona sp honey bee taken at Trigona sp bee farm in Tambangan, Tanah Laut. Indonesia. The results showed that there was an effect of adding Trigona sp honey to total lactic acid levels in red bean yogurt with the addition of Trigona sp honey 1.9% - 9.5% fulfilling the requirements of SNI 01.2981-2009. The highest average value of total lactic acid in red bean yogurt with the addition of Trigona sp honey 9.5% which is equal to 0.6672%. It is recommended for future researchers to use other types of carbohydrate sources and additives in the form of proteins. For the community, it is recommended to use alternative sources of other sugar and optimize the addition of Trigona sp. Honey.
Pemanfaatan Arang Aktif Dalam Menurunkan Logam Berat Terlarut(Pb)Padalimbahlaboratorium haitami, Haitami; muslim, Muhammad; nurlailah, Nurlailah
Jurnal Skala Kesehatan Vol 7 No 1 (2016): JURNAL SKALA KESEHATAN
Publisher : Politeknik Kementerian Kesehatan Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (559.893 KB)

Abstract

Laboratorium kimia pada pendidikan tenaga kesehatan merupakan sarana yang berperan penting dalam meningkatkan kualitas dan kuantitas pelaksanaan tridharma perguruan tinggi civitas akademika. Tingkat penggunaan laboratorium tersebut sangat tinggi tergantung aktifitas dari pendidikan tinggi tersebut. Laboratorium pendidikan tenaga kesehatan seperti program studi Analis Kesehatan, Gizi dan Kesehatan Lingkungan Poltekkes Kemenkes Banjarmasin banyak mengandung logam berat dan bahan-bahan berbahaya lainnya dalam aktifitas praktikum mahasiswa, sehingga menghasilkan limbah B3. Tujuan dari penelitian ini adalah Untuk mengetahui variasi konsentrasi, lama waktu dan kecepatan pengadukan arang aktif. Hipotesis dalam penelitian ini adalah konsentrasi arang aktif, lama waktu dan kecepatan pengadukan mampu menurunkan kadar timbal dalam limbah laboratorium. Jenis penelitian yang digunakan adalah true eksperiment dengan menggunakan rancangan pretest and post test with control group design. Bahan penelitian yang digunakan adalah arang aktif komersial yang digunakan untuk pengolahan limbah kimia sisa hasil kegiatan praktikum mahasiswa.Data yang diperoleh dari pengukuran Pb berskala ukur ratio, dianalisa secara deskriptif dengan menghitung prosentasi rata-rata penurunan kadar Pb pada setiap varian. Untuk mengetahui kemampuan tiap varian ditentukan dengan menghitung prosentasi optimum dari tiap varian, di antaranya berapa variasi konsentrasi arang aktif. Hasil penelitian pengolahan limbah laboratorium dengan menggunakan arang aktif diperoleh konsentrasi optimum arang aktif adalah 25,0 g, dengan lama pengadukan selama 45 menit pada kecepatan pengadukan 150 rpm. Yang dapat menurunkan kadar Pb sampai 89,24%.  Dari hasil penelitian yang telah dilakukan dapat disarankan bahwa limbah laboratorium sisa hasil kegiatan praktikum, sebelum dibuang kelingkungan sebaiknya diolah dulu dengan menggunakan arang aktif. Untuk penelitian selanjutnya dapat melakukan penelitian dengan menggunakan arang aktif yang telah diaktivasi, misalnya dengan menggunakan asam dan lain sebagainya. Kata Kunci: Logam Berat, Arang Aktif
Effect of Active Carbon of Coffee Robusta Waste (Coffea robusta Lindl.) in Reducing Iron of Peat Water Rakhmina, Dinna; Mulanova, Rizki; Haitami, Haitami
Medical Laboratory Technology Journal Vol 4, No 1 (2018): period Juni
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (966.956 KB) | DOI: 10.31964/mltj.v4i1.173

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Peat water has a distinctive dark brown or yellow color, low pH, it tastes sour, high organic matter content, high levels of iron and manganese. One of the ways that can be used to reduce the levels of iron in peat water is doing adsorption process by using activated carbon coffee waste because the coffee waste included organic ingredients. The purpose of this research was to identify the influence of the concentration of activated carbon robusta coffee waste (Coffea robusta Lindl.) against the iron levels in peat water. This research uses the draft Posttest-Only Control Group Design. Manufacture of activated carbon robusta coffee waste (Coffea robusta Lindl.) consists of the processes of dehydration, carbonization, and activation, with the results 25.9% of rendemen, 14.05% water content, a rate of 9.9% ash, and iod absorbance 647.19 mg/g. Activated carbon coffee waste added to 100 ml of peat water as much as 3 gr, 4.5 gr, and 6 gr with the stirring speed 400 rpm for 60 minutes obtained early iron levels of 2.75 mg/L and dropped to 1.19 mg/L, 1.02 mg/L, and 0.95 mg/L. Conclusions This study is there is the influence of the concentration of activated carbon robusta coffee waste (Coffea robusta Lindl.) against the iron level of peat water iron and frequency of 6 gr as a concentration of the best efficiency adsorption of 65.4% because it can reduce the levels of iron in 100 ml of peat water from 2.75 mg/L be 0.95 mg/L. By regulation of the Minister of health RI No. 416/Menkes/PER/IX/1990 namely of 1.0 mg/L. Suggestions for further research to improve the heating temperature and concentration of the Activator to obtain active carbon absorption.
Relationship Between Gender, Age, Duration And Frequency Of Hemodialysis Therapy With The Creatinine Level reduction Of Pre And Post Hemodialysis Thuraidah, Anny; Misbawati, Misbawati; Nurlailah, Nurlailah; Haitami, Haitami
Medical Laboratory Technology Journal Vol 5, No 1 (2019): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31964/mltj.v5i1.222

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The kidneys are organs of the body that function to regulate water balance in the body, the concentration of electrolytes in the blood and acid-base balance and secretion of waste material. If the kidney fails to function, the patient will need immediate treatment and even undergo hemodialysis (HD) therapy. A critical indicator in determining whether a person with impaired kidney function requires HD therapy is to know the creatinine level. The study aimed to ascertain the differences in creatinine levels pre and post HD also study the relationship between the age, gender, duration and frequency of HD therapy of respondents with the decrease of creatinine levels pre and post. Type of research detailed survey with a cross-sectional design. The sample was taken using a total sampling technique of 35 respondents from H BadaruddinKasimHospitalin Tanjung with a sample examination technique using the Jaffe method. The examination results of creatinine levels average for pre and post hemodialysis was11,36 and 5,58 mg/dl, which decreased 51%. The analysis statistically used Paired T-Test has a p-value = 0,000, indicating a significant difference for creatinine levels pre and post HD. Relationship between Age, Gender, Duration, and Frequency of HD Therapy with the decrease of creatinine levels pre and post HD was analyzed with Spearmen correlation and had p values more than 0,05. It means there was no relation between them. Conclusion there were significant differences in creatinine levels reduction pre and post HD while the relationship between the four of respondent characteristics to the magnitude of creatinine reduction show that there was no significant relationship.