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‘’Uji Angka Lempeng Total (ALT) dan Angka Kapang Khamir (AKK) Pada Bumbu Masakan Siap Saji Basah Dari Satu Penjual Yang Ada Disalah Satu Pasar Ponorogo’’.
No full textFast wet spice is one of the herbs that are in great demand by the public
because it is easy to use, fast wet seasoning is no date kadaluarsanya. Thus
researchers want to test whether the testing of microbial impurities on ready-made
seasoning wet and does not qualify under the terms of SNI number HK 7388:2009
and BPOM Number 16 years 2016 Total Plate Numbers Terms i.e. 1 x 104
colonies/ grams and requirements on the number mold, Yeast 2 x 102 colonies/g.
Microbial impurities testing done on this research is test ALT and AKK. ALT is
one of the methods used to test aerobic bacteria mesofil impurities in the sample.
While the AKK is one method used to test for impurities in the form of
mushrooms molds and yeasts in the sample.
Formulation of the problem in this research is how many Total Plate
Number (ALT) and figures mold yeasts (AKK) on fast wet seasoning sold in one
market and whether the number of Ponorogo Figures Total Slabs (ALT) and
figures mold yeasts (AKK) on fast wet seasoning sold in one market 7388:2009
SNI compliant Ponorogo and BPOM number 16 Year 2016 on the maximum limit
of microbial Impurities in Food. The samples on this research from one market
ponorogo be seasoning beef Rendang, fried chicken, seasonings and condiments
Rawon. The examination does is test Number Plate Total (ALT) and test Numbers
Mold Yeasts (AKK) in laboratory Akafarma Sunan Giri Ponorogo. The
observations are then analyzed using Standard Deviation.
Based on the research results obtained data: (1) figures the Total Plate on
seasoning rendang 14, 406x10-4
colony/grams, seasoning fried chicken 0.0705 x
10-4
colony/grams, condiment Rawon 3.4522 x 10-4
colonies/g. (2) figures Mold
Yeasts on seasoning Rendang 0.1 x 10-2
colonies/g, seasoning fried chicken 4.53 x
10-2
colony/grams, condiment Rawon 1.4 x 10-2
colonies/g. (3) on testing ALT
condiments and seasonings Rendang Rawon not eligible i.e. number of impurities
greater than 1 x 10-4
colonies/g, seasoning fried chicken qualify because colonies
of less than 1 x 10-4 whereas on testing AKK seasoning beef Rendang and Rawon
qualify i.e. the number of colonies of krang from 2 x 10-2
colonies/g, while the
fried chicken seasoning did not qualify because the number of colonies of greater
than 2 x 10-2
colonies/g based on the regulations of the SNI Number HK
7388:2009.
Keyword : Herbs Wet Fast. ALT, AK
“Pembuatan Sediaan Balsem Bentuk Batang dari Minyak Atsiri Umbi Bawang Merah (Allium cepa var ascalonicum Linn.) dan Uji Mutu Sediaan”
No full textRed onion has long been used as a treatment, one of them as a child fever
reliever in ancient times. Pharmacologically onion bulbs are antipyretic that
rapidly lower body temperature. In addition, the essential oil has a distinctive
aroma, which when inhaled can cope with dizziness, catch a massage when the
wind to remove the stomach and blood circulation. The formulation of this
research is to know the result of manufacture of balsam product made from main
oil of red onion with the shape of stem as innovation product that can be
marketed. In addition, to know the value of test results in the form of organoleptis,
pH, homogeneity, and microbial contamination on the resulting product and the
suitability of the test results with the requirements of Regulation of Head of
BPOM RI. 12 Year 2014 on Traditional Medicinal Quality Requirements that is
pH 5,8-6,7, homogeneous homogeneity, ALT ≤103
and AKK ≤102
.
Several methods used in this research, namely essential oils produced by
distillation method, Once obtained essential oil in the required amount, followed
by the manufacture of balsam preparations. Furthermore, the quality test is done
in the form of organoleptis test, pH, homogeneity, and microbial contamination.
The organoleptic test was performed by physical observation, pH was done by
using pH indicator paper, homogeneity test by polishing on the surface of glass
object, and microbial contamination test with ALT method as many as 30-300
colonies/gram counted and as many as 40-60 colon/gram calculated. Having
obtained data from the test conducted data and then directly compared with the
requirements.
From the results of quality testing can be stated that the balsem form of
stem products meet the requirements according to the regulation of the Head of
BPOM RI. 12 Year 2014. Product shaped balsem shape has a solid shape with
brownish tinted, a typical aroma of onion and when smeared felt warm skin. The
pH test results obtained pH 6 did not exceed the requirements of pH 5.8-6.7,
homogeneity test stated homogeneous results, ALT 0 colony/gram test did not
exceed the maximum limit of ≤103
and the AKK 0 colony/gram test did not exceed
the maximum limit ≤102
Keywords: red onion, balsam, quality analysis, AKK, AL
“Uji Mutu Simplisia Rimpang Kunyit (Curcumae domestica rizhoma) di Desa Slahung Kecamatan Slahung Ponorogo”.
No full textSimplisia is widely cultivated and developed by local farmers by using
simplicia making methods traditionally and based on experience. The making of
this simplicia often does not meet quality requirements because the process is still
traditional and no guidelines are used. Researchers conducted a study on the
quality of the simplicia of turmeric rhizomes in the village of Slahung, Slahung
district, Ponorogo district. The quality test requirements carried out refer to the 1st
edition of Indonesian Herbal Pharmacopoeia in 2008 and BPOM Number 12 of
2014 concerning Quality Requirements for Traditional Medicines.
This study used a sample of turmeric rhizome simplicia from Slahung
village, Slahung sub-district with purposive sampling. A total of 10 simplicia
sample quality tests included water content test, drying shrinkage test, total ash
content test, acid insoluble ash content test, water soluble extract content test,
ethanol soluble extract test, volatile oil content test, curcuminoid content test, test
ALT and AKK test.
From the results of simplicia quality testing it can be stated that the
requirements referring to BPOM Number 12 of 2014 meet the requirements,
namely, water content test, AKK test and ALT test. And the requirements that
refer to the 1st edition of Indonesian Herbal Pharmacopoeia in 2008 do not meet
the requirements, namely, curcuminoid content test, total ash content test, acid
insoluble ash content test, ethanol soluble extract test, water soluble extract test,
but in the assay Essential oils and drying shrinkage tests meet the requirements.
Keywords: quality test, simplicia of turmeric rhizom
“Penetapan Kadar Karbohidrat Total pada Nasi Putih (IR 64) yang Dimasak dengan Modifikasi Penambahan VCO dan Penurunan Suhu Metode Luff Schoorl”.
No full textTotal carbohydrate is the body’s main energy source and is a nutrient
contained in food. Many people make with rice a staple food because white
rice is one of the foods that contain high total carbohydrate. But on the other
hand the cause of diabetes mellitus is the high total carbohydrate content
contained in white rice. The purpose of this study was to determine whether
there were differences in total carbohydrate levels from modification of rice
processing.
White rice in this study uses white rice from the IR 64 variety with
weighing 100 grams of rice divided into each processing including; ordinary
rice processing, rice processing with a decrease in 4C temperature, and rice
processing with a decrease in temperature 4 C + VCO, total carbohydrate in
white rice is analyzed using the Luff schoorl method. Hypnothesis testing
using the One Way ANOVA statistical test.
The result showed that the calculated F was greater than F table and the
significance value was 0,00, it means 0,05 is smaller, then (H1) is accepted,
which means that there is a difference in the modification of whte rice
processing. The result obtained in the form of the percentage of the total
carbohydrate content of ordinary rice processing, rice processing with a
decrease in 4C temperature, and rice processing with a decrease in
temperature 4 C + VCO respectively 6,9496%, 3,8403%, and 2,4904
“Peningkatan Kadar Protein Pada Biskuit MP-ASI Dengan Penambahan Serbuk Daun Kelor (Moringa oleifera Folium)”.
No full textLack of Protein Energy (PEM) is one of the main nutritional problems in
Indonesia. effort of handling PEM which can be done by fulfilling more protein
nutrient intake, one of them with complementary feeding (MP-ASI). One of the
food that is easy to get, has many benefits, but the utilization is still less is
moringa leaf. Moringa is food ingridien that has vegetable protein content with
complete essential amino acid. Vegetable proteins that have fewer cases of
allergies in toodlers. Made biscuit MP-ASI with the addition of moringa leaf
powder, which further to see an increase in protein content of biscuits then done
protein analysis.
Samples in this study were MP-ASI biscuits without the addition of
Moringa leaf powder in 650 g ingredients, MP-ASI biscuits with the addition of 6
g of moringa leaf powder in 650 g of material, and MP-ASI biscuits with the
addition of 9 g of leaf powder in 650 g of mterials by deliberate sampling. The
population of this study is self produced biscuits. this sample is further analyzed
protein content by kjeldahl method.
The result of this research is obtained the protein content on the biscuit of
MP-ASI without the addition of moringa leaf powder 3,1692%, MP-ASI biscuit
with the addition of 6 g of moringa leaf powder 3,9622%, and the biscuit of MPASI
with the addition of 9 g of moringa leaf powder 5,2473%. From the T test,
the result showed that there were different significanse between biscuit sampel
without moringa leaf powder with biscuit adding 6 g of moringa leaf powder,
between biscuit without moringa leaf powder with biscuit adding 9 g of moringa
leaf powder, and between biscuit adding 6 g of moringa lef with biscuit dding 9 g
of moringa leaf powder. it can be concluded that there is an increase in protein
levels in each levels addition of moringa leaf powder.
Keywords: Moringa leaf powder, MP-ASI biscuit MP-ASI, Protein conten
IMPLEMENTASI INKUIRI BEBAS DALAM UPAYA MENINGKATKAN AKTIFITAS BELAJAR MAHASISWA AKAFARMA SUNAN GIRI PONOROGO TAHUN AKADEMI 2015/2016
Full text linkMetode pembelajaran merupakan salah satu faktor yang berpengaruh dalam tercapainya
tujuan pembelajaran. Di Akafarma Sunan Giri Ponorogo, metode pembelajaran kuliah maupun
praktikum yang berlangsung selama ini lebih banyak didominasi oleh dosen maupun asisten.
Hal ini menyebabkan mahasiswa kurang mandiri dan kurang aktif dalam melaksanakan proses
kegiatan pembelajaran. Berdasarkan masalah tersebut, Metode Inkuiri Bebas merupakan salah
satu metode pembelajaran yang dapat dijadikan alternatif untuk meningkatkan hasil belajar
mahasiswa. Penelitian ini bertujuan untuk mengetahui Penerapan Metode Inkuiri Bebas dalam
upaya meningkatkan hasil belajar mahasiswa Akafarma Sunan Giri Ponorogo tahun akademi
2015/2016. Penelitian ini menggunakan subyek peneliti mahasiswa Akafarma Sunan Giri
Ponorogo semester IV ( empat ) Tahun Akademi 2015/2016 dengan jumlah mahasiswa 25
mahasiswa. Sumber data yang digunakan dalam penelitian ini adalah data yang diperoleh
secara langsung dari mahasiswa dan dosen yang meliputi aspek kognitif, data motivasi
mahasiswa, aktifitas mahasiswa, aktifitas dosen. Teknik pengumpulan data yang diperoleh
menggunakan Tes Tulis, Lembar observasi dan Angket. Dalam menganalisa data aspek kognitif
digunakan rumus ketuntasan belajar individual dan ketuntasan belajar klasikal. Hasil
penelitian ini menunjukkan bahwa pada siklus I aspek kognitif, motivasi, dan aktifitas dosen
sudah menunjukkan hasil yang mencapai indikator, sedangkan aktifitas mahasiswa belum
mencapai indikator yang diinginkan, yaitu 64% yang diinginkan adalah 80%. Pada siklus II,
terjadi peningkatan menjadi 92% sehingga dapat dikatakan pada siklus II ini sudah mencapai
indikator yang diinginkan. Dari hasil penelitian yang sudah dilakukan dapat disimpulkan
bahwa metode inkuiri bebas dapat meningkatkan hasil belajar mahasiswa
”Uji Angka Lempeng Total (ALT) dan Angka Kapang Khamir (AKK) pada Minuman Sari Buah Mengkudu Produk Rumahan”.
No full textNoni fruit has many benefits to be used as herbal medicine or fresh drinks. One of the fresh drinks product from noni fruit is a noni fruit juice produced by CV.Sekar Remboko. Pace juice products, has included limitations expired date without testing, especially testing of TPC (Total Plate Count) and AKK (Kapang Khamir count). Therefore, the research is conducted to find out (1) what is the total number of Total Plate Count (TPC) and the number of Kapang Khamir (AKK) that is in the noni fruit juice of home product and (2) is the noni fruit juice drink complies with the requirement according to SNI 3719: 2014. The purpose of this study is to determine the total number of Total Plate Count (TPC) and the number of Kapang Khamir (AKK) in Noni Fruit Juice home product and to know is the number is qualify according to SNI 3719: 2014.. The method used in this research is Total Plate Count (TPC) and Kapang Khamir Count (AKK). The techniques collection used purposive sampling method, and data techniques processing used Standard Deviation, and then performed analysis data with comparing the data with the requirements. From the research that has been done can be known the total number of Total Plate Count (TPC) in the noni fruit juice home product in each sample is a sample A 0.87 x 104 colony/ml; Sample B 0.0360 x 104 colony/ml; And samples C is 0.01725 x 104 colonies/ml and the number of Kapang Khamir (AKK) in noni fruit juice home product in each sample is A sample 0.6 x 102 colony/ml; Sample B 0.45 x 102 colony/ml; and sample C is 0.075 x 102 colonies/ml. The requirements of the Total Plate Count (TPC) and Kapang Khamir Count (AKK) Figures in according to SNI 3917: 2014 are maximum 1 x 104 colonies/ml for Total Plate Count (TPC) and maximum 1 x 102 colonies/ml for Kapang Khamir Count (AKK). Total Number of Total Plate Count (TPC) and Kapang Khamir Count (AKK) is qualified in according to SNI 3917: 2014.
Keywords: Noni Fruit Juice, Total Plate Count (TPC), Kapang Khamir Count (AKK)
“Uji Aktivitas Antibakteri Ekstrak cacing Dan Kapsul Cacing Tanah (Lumbricus rubellus) Terhadap Pertumbuhan Bakteri Salmonella Thyposa, Escherichia coli, dan Staphylococcus aureus Dengan Metode Difusi Agar”.
No full textMethod Agar ".
One type of earthworm that is often used in medicine is Lumbricus
rubellus. Contains high enough protein and produce a bacterial controller
called Lumbricin I. Lumbricin I has broad-spectrum antimicrobial activity,
which can inhibit the growth of gram-positive and gram-negative bacteria.
Therefore, research to find out: (1) Inhibitory zone of Salmonella thyposa
bacteria, Escherichia coli, and Staphylococcus aureus resulting from worm
extract and earthworm capsule (Lumbricus rubellus) (2) Inhibition zone
resulting from worm extract and earthworm capsule (Lumbricus rubellus) of
various concentrations (3) antibacterial activity of worm extract, and
earthworm capsule (Lumbricus rubellus) against the resulting inhibit zone.
This study was conducted to test whether or not the ability of
antibacterial substances from extracts of worms and earthworm capsules
(Lumbricus rubellus) against Salmonella Thyposa, Escherichia coli, and
Staphylococcus aureus bacteria using diffusion method to use cylinders Of
various concentrations. The results of the inhibit zone diameter residence
around the cylinder will be processed using one way ANOVA statistic (One
Way ANOVA) with SPSS completion.
Based on the results of data analysis obtained the conclusion: With
sample treatment different from without boiling and without suspension with
NaCl 0.97% worm extract and earthworm capsule (Lumbricus rubellus) can
not inhibit the growth of Salmonella thyposa, Eschericia coli and
Staphylococcus aureus bacteria by agar diffusion method
“Pemeriksaan Cemaran Mikrobiologi pada Kue Kleponyang Beredar di Pasar Songgolangit Kabupaten Ponorogodengan Metode Angka Lempeng Total (ALT) dan Angka Kapang Kamir (AKK)”
No full textKlepon cake is one type of typical Indonesian market snacks that have
been known and circulated in the community. This scientific paper reported the
results of studies with the problem of study: (1) To determine the amount of
contamination of total plate count and amount of contamination of yeasts and
molds numbers(2) to determine whether the klepon cake sold in the market
Songgolangit district Ponorogo complete the requirement from Kepala Badan
Pengawas Obat dan Makanan Republik Indonesia Nomor HK.00.06.1.52.4011
tahun 2009.
This study was in Microbiology laboratory of Akafarma Sunan Giri
Ponorogo. In this study testing total plate count and yeast and molds numbers in 9
samples of klepon cake taken in three different sellers in the market Songgolangit,
district Ponorogo by using data analysis techniques standard deviation.
Based on the analysis of data obtained conclusion: (1) Total plate count
values obtained for samples from seller A 0,4495×104 colony/g, samples from
seller B 7,005×104
colony/g, samples from seller C 0,449×104 colony/gand the
value of yeastand molds numbers for samples from seller A 0,8×102 colony/g,
samples from seller B 51,75×102 colony/g, dan samples from seller C 54,75×102
coloni/g. (2) Total plate count for samples from sellers A and C are eligible,
samples from sellers B do not qualify,yeast and molds numbers for samples from
sellers A are eligible, samples from sellers B and C do not qualifywhich are to
regulatory requirements Kepala Badan Pengawas Obat dan Makanan Republik
Indonesia Nomor HK.00.06.1.52.4011 tahun 2009.
Key Word:cake klepon, total plate count, yeastsand molds number
Uji Cemaran Mikroba Pada Infus Dextrosa Sesudah Pakai Dengan Metode Angka Lempeng Total (ALT) Dan Angka Kapang Khamir (AKK) Di Rumah Sakit “Y” Di Ponorogo
No full textABSTRACT
Nurhayati, Alfiyah. 2017. “Microbial Contamination Test on Used Infusion
Using Method of Total Plate Count and Kapang Khamir Count at “Y”
Hospital in Ponorogo “.Scientific papers. Program Diploma Three (D3),
Department of Pharmacy and Food Analyst Akafarma Sunan Giri
Ponorogo. Counselor: (I) Tatik Handayani, S.Si., M.Kes., Apt. (II)
Asaduddin Luqman, S.T., M.Pd.I.
Keywords: The Growth Of Microorganisms, Used Infusion Using, Total
Plate Count, Kapang Khamir Count
Used Infusion is infusion that has been used by the patient by inserting a
liquid that contain of drug into the body by an intravenous route at a constant rate
over a period of time. In addition, the management of used infusion that is less
precise can causing the growth of microorganisms that are harmful to the health of
patients and other employees.
This scientific paper reported the result of studies with the problem of
study: To determine the amount of contamination of total plate count and Khamir
Kapang Count in Used Infusionat “Y” Hospital in Ponorogo.
This study was in microbiology laboratory of Akafarma Sunan Giri
Ponorogo. In the analisys, using Total Plate Count (ALT) and KapangKhamir
Count (AKK) method, in 5 bottle sample taken from hospital at Ponorogo, while
the data analysis used SD (standart deviation).
Based on the analysis of data was obtained conclusion: Amount of
microbial contaminant that grow on Used Infusion by Total Plate Count of2,25 x
102
colony/ml or 225 colony/ml, while for the Count of Kapang Khamir Count is
1,5 x 101
colony/ml or 15 colony/ml