Jurnal Teknologi Laboratorium
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Manfaat Prebiotik Tepung Pisang Kepok (Musa paradisiaca formatypica) terhadap Pertumbuhan Probiotik Lactobacillus casei secara In Vitro
No full textThis background reviewed cases of diarrhea, one of health problems related to the digestive tract and caused by an imbalance in intestinal microflora. Probiotics are microorganisms that can be used to balance the intestinal microflora’s population. Prebiotics are nutrients required for the growth of good bacteria in human’s intestine. Kepok banana (Musa paradisiaca formatypica) that contains inulin and FOS is a natural source of prebiotics. The purpose of this study is to observe the effect of various concentrations of kepok banana flour (Musa paradisiaca formatypica) on the growth of probiotic bacterium Lactobacillus casei. In order to observe the prebiotic activity of Lactobacillus casei, post-test with control group design method is used toward the kepok banana flour. The amounts of kepok banana flour concentration used are varied, which are 2%, 4%, 6%, 8 %, and 10%. As much as 30 data was resulted from this research that was, later, descriptively analyzed with One-Way ANOVA test using SPSS 16.0 for Windows.
The research’s finding shows the average numbers of bacterium Lactobacillus casei (the number of bacteria x 107CFU/ml) produced in the media with the addition of MPF’s concentrations of 2%, 4%, 6%, 8%, and 10% are, respectively, 29187,5 ; 42491,67 ; 52225 ; 89879,17 and 155108,33. This research also obtained a significance value of 0.000 of the One-way Anova test. The conclusion of this study is that there is an in vitro effect of adding various concentrations of kepok banana flour on the growth of probiotic bacterium Lactobacillus casei.This background reviewed cases of diarrhea, one of health problems related to the digestive tract and caused by an imbalance in intestinal microflora. Probiotics are microorganisms that can be used to balance the intestinal microflora’s population. Prebiotics are nutrients required for the growth of good bacteria in human’s intestine. Kepok banana (Musa paradisiaca formatypica) that contains inulin and FOS is a natural source of prebiotics. The purpose of this study is to observe the effect of various concentrations of kepok banana flour (Musa paradisiaca formatypica) on the growth of probiotic bacterium Lactobacillus casei. In order to observe the prebiotic activity of Lactobacillus casei, post-test with control group design method is used toward the kepok banana flour. The amounts of kepok banana flour concentration used are varied, which are 2%, 4%, 6%, 8 %, and 10%. As much as 30 data was resulted from this research that was, later, descriptively analyzed with One-Way ANOVA test using SPSS 16.0 for Windows.
The research’s finding shows the average numbers of bacterium Lactobacillus casei (the number of bacteria x 107CFU/ml) produced in the media with the addition of MPF’s concentrations of 2%, 4%, 6%, 8%, and 10% are, respectively, 29187,5 ; 42491,67 ; 52225 ; 89879,17 and 155108,33. This research also obtained a significance value of 0.000 of the One-way Anova test. The conclusion of this study is that there is an in vitro effect of adding various concentrations of kepok banana flour on the growth of probiotic bacterium Lactobacillus casei
Pengaruh Lama Penyimpanan Makanan Khas Dayak Telu Ikan Furud (Garra sp) Terhadap Angka Lempeng Total (ALT)
No full textTelu merupakan makanan tradisional yang dibuat dari ikan furud maupun ikan tawar lainnya, dan dikomsumsi oleh masyarakat suku Dayak Lundayeh di daerah Kabupaten Malinau. Proses pembuatan diawali dengan proses pembersihan ikan, pemberian garam dan beras atau singkong rebus, kemudian didiamkan selama kurang lebih satu minggu. Penelitian ini bertujuan mengetahui jumlah bakteri Telu sebagai makanan tradisional Suku Dayak Lundayeh hasil fermentasi ikan Furud (Garra sp), setelah fermentasi 7 hari Ikan Telu Furud difermentasikan lagi selama 1, 2, dan 3 minggu. Terjadinya fermentasi ini dapat menyebabkan perubahan sifat bahan pangan, sebagai akibat dari pemecahan kandungan bahan pangan tersebut. Pemeriksaan Angka Lempeng Total digunakan untuk menentukan jumlah kuman yang terdapat di dalam sampel yang diperiksa. Hasil penelitian pada pendiaman 1 minggu jumlah Angka Lempeng Total 3,9 x 105 CFU/gr, 2 minggu jumlah Angka Lempeng Total 4,7 x 106 CFU/gr, dan 3 minggu jumlah Angka Lempeng Total 7,56 x 107 CFU/gr. Penelitian pada 1 minggu dibawah batas ambang SNI, dan penelitian 2 sampai 3 minggu diatas batas ambang ketentuan SNI yang tidak memenuhi syarat mutu pangan, sehingga tidak layak dikomsumsi.Telu merupakan makanan tradisional yang dibuat dari ikan furud maupun ikan tawar lainnya, dan dikomsumsi oleh masyarakat suku Dayak Lundayeh di daerah Kabupaten Malinau. Proses pembuatan diawali dengan proses pembersihan ikan, pemberian garam dan beras atau singkong rebus, kemudian didiamkan selama kurang lebih satu minggu. Penelitian ini bertujuan mengetahui jumlah bakteri Telu sebagai makanan tradisional Suku Dayak Lundayeh hasil fermentasi ikan Furud (Garra sp), setelah fermentasi 7 hari Ikan Telu Furud difermentasikan lagi selama 1, 2, dan 3 minggu. Terjadinya fermentasi ini dapat menyebabkan perubahan sifat bahan pangan, sebagai akibat dari pemecahan kandungan bahan pangan tersebut. Pemeriksaan Angka Lempeng Total digunakan untuk menentukan jumlah kuman yang terdapat di dalam sampel yang diperiksa. Hasil penelitian pada pendiaman 1 minggu jumlah Angka Lempeng Total 3,9 x 105 CFU/gr, 2 minggu jumlah Angka Lempeng Total 4,7 x 106 CFU/gr, dan 3 minggu jumlah Angka Lempeng Total 7,56 x 107 CFU/gr. Penelitian pada 1 minggu dibawah batas ambang SNI, dan penelitian 2 sampai 3 minggu diatas batas ambang ketentuan SNI yang tidak memenuhi syarat mutu pangan, sehingga tidak layak dikomsumsi
Identifikasi Zat Pewarna Rhodamin B Dan Methanyl Yellow Pada Kerupuk Yang Dijual Di Pasar Beringharjo Yogyakarta Tahun 2016
No full text“Kerupuk” is one kindof complementary foods preferred by many people. “Kerupuk” can add the taste of the food and can be eaten as a snack. Consumers need to be cautious in consuming “kerupuk”, because there are still many “kerupuk” made with prohibited dyes, especially Rhodamine B and Methanyl yellow. The presence of rhodamine B and methanyl yellow in colored “kerupuk” can cause the color look unnaturally strong. Rhodamine B and methanyl yellow can cause health problems if they are consumed. This research aims to determine the percentage of rhodamine B and methanyl yellow which is used on “kerupuk” sold in Beringharjo Yogyakarta Year 2016. The samples used in this study are 27 samples, which consist of “kerupuk bawang” and “kerupuk taro” and are acquired in Beringharjo Yogyakarta. “kerupuk bawang” and colorful “kerupuk taro” are separated by color, only yellow and red ones are taken. The samples were tested for rhodamine B and methanyl yellow qualitatively using Thin Layered Chromatography (TLC) method. Results of laboratory tests show that 2 of 15 samples tested contain rhodamine B (13.3%) and none of 12 samples contain methanyl yellow“Kerupuk” is one kindof complementary foods preferred by many people. “Kerupuk” can add the taste of the food and can be eaten as a snack. Consumers need to be cautious in consuming “kerupuk”, because there are still many “kerupuk” made with prohibited dyes, especially Rhodamine B and Methanyl yellow. The presence of rhodamine B and methanyl yellow in colored “kerupuk” can cause the color look unnaturally strong. Rhodamine B and methanyl yellow can cause health problems if they are consumed. This research aims to determine the percentage of rhodamine B and methanyl yellow which is used on “kerupuk” sold in Beringharjo Yogyakarta Year 2016. The samples used in this study are 27 samples, which consist of “kerupuk bawang” and “kerupuk taro” and are acquired in Beringharjo Yogyakarta. “kerupuk bawang” and colorful “kerupuk taro” are separated by color, only yellow and red ones are taken. The samples were tested for rhodamine B and methanyl yellow qualitatively using Thin Layered Chromatography (TLC) method. Results of laboratory tests show that 2 of 15 samples tested contain rhodamine B (13.3%) and none of 12 samples contain methanyl yello
Gambaran Kadar Asam Urat Darah Metode Basah (Uricase-PAP) Pada Sampel Serum dan Plasma EDTA
No full textPemeriksaan laboratorium sangat diperlukan untuk membantu diagnosis penyakit dan memiliki akurasi yang baik, salah satu parameter adalah asam urat dengan menggunakan metode uricase-PAP, peningkatan kadar asam urat dapat menyebabkan gangguan kesehatan seperti gout, kadar asam urat sangat berguna untuk memantau kesehatan pasien, jenis sampel yang digunakan untuk pemeriksaan asam urat pada umumnya menggunakan serum dan dapat juga plasma EDTA. Penelitian ini adalah untuk mengetahui hasil pemeriksaan kadar asam urat dengan metode Uricase-PAP dengan sampel serum dan sampel plasma EDTA. Jenis penelitian ini adalah deskriptif dan disajikan dalam bentuk tabel dan grafik untuk mengetahui rata-rata kadar asam urat dalam serum dan plasma EDTA. Hasil penelitian ini didapatkan rata-rata kadar asam urat pada sampel serum adalah 5,63 mg/dl dan rata-rata kadar asam urat pada plasma EDTA adalah 5,73 mg/dl dan selisih antara serum dan plasma EDTA adalah 0,10 mg/dl. Kesimpulan berdasarkan analisis data secara deskriptif menunjukkan terdapat perbedaan pada hasil pemeriksaan kadar asam urat antara serum dan plasma EDTA sebesar 1,88%.Pemeriksaan laboratorium sangat diperlukan untuk membantu diagnosis penyakit dan memiliki akurasi yang baik, salah satu parameter adalah asam urat dengan menggunakan metode uricase-PAP, peningkatan kadar asam urat dapat menyebabkan gangguan kesehatan seperti gout, kadar asam urat sangat berguna untuk memantau kesehatan pasien, jenis sampel yang digunakan untuk pemeriksaan asam urat pada umumnya menggunakan serum dan dapat juga plasma EDTA. Penelitian ini adalah untuk mengetahui hasil pemeriksaan kadar asam urat dengan metode Uricase-PAP dengan sampel serum dan sampel plasma EDTA. Jenis penelitian ini adalah deskriptif dan disajikan dalam bentuk tabel dan grafik untuk mengetahui rata-rata kadar asam urat dalam serum dan plasma EDTA. Hasil penelitian ini didapatkan rata-rata kadar asam urat pada sampel serum adalah 5,63 mg/dl dan rata-rata kadar asam urat pada plasma EDTA adalah 5,73 mg/dl dan selisih antara serum dan plasma EDTA adalah 0,10 mg/dl. Kesimpulan berdasarkan analisis data secara deskriptif menunjukkan terdapat perbedaan pada hasil pemeriksaan kadar asam urat antara serum dan plasma EDTA sebesar 1,88%
Kadar Protein Total dan Ureum Dengan dan Tanpa Penambahan γ-cyclodextrin Pada Serum Lipemik
No full textLipemic serum is a turbidity serum caused by accumulation of lipoprotein particle. This case distrupt any kinds of examination at clinic laboratory which one of them is examining Total Protein. It can be carried out by adding γ-cyclodextrin in order to handle the turbidity on lipemic serum. This study aims at finding the Total Protein’s levels overview on lipemic serum with and without addition of γ-cyclodextrin. This study was pre-eksperimental design byusing Post Test Only with Control Group Design. This study was done at Chemistry Laboratory, Health Analysis Study Program in April 2016. The sample of the data was 20 lipemic serum. In examining of total proteis’s level used Biuret method and ureum level used Barthelot method from lipemic serum with and without addition ofγ-cyclodextrin 20%.There is a significant difference between total protein and ureum, the difference average of total protein level and ureum level before and after adding γ-cyclodextrin was 1,311 g/dL (12,40%) and 6.38 mg/dL (10.88%).Lipemic serum is a turbidity serum caused by accumulation of lipoprotein particle. This case distrupt any kinds of examination at clinic laboratory which one of them is examining Total Protein. It can be carried out by adding γ-cyclodextrin in order to handle the turbidity on lipemic serum. This study aims at finding the Total Protein’s levels overview on lipemic serum with and without addition of γ-cyclodextrin. This study was pre-eksperimental design byusing Post Test Only with Control Group Design. This study was done at Chemistry Laboratory, Health Analysis Study Program in April 2016. The sample of the data was 20 lipemic serum. In examining of total proteis’s level used Biuret method and ureum level used Barthelot method from lipemic serum with and without addition ofγ-cyclodextrin 20%.There is a significant difference between total protein and ureum, the difference average of total protein level and ureum level before and after adding γ-cyclodextrin was 1,311 g/dL (12,40%) and 6.38 mg/dL (10.88%)
Pemeriksaan Golongan Darah Sistem ABO Metode Slide dengan Reagen Serum Golongan Darah A, B, O
No full textThe standard examination blood type was performed using a reagent that actually less economical. This research in order to determine whether serum blood type can be used as a reagent blood type. It has been already conducted research antibodies in the serum of blood type A, B, and AB. Each serum would reacted with antigent in the blood, indicated by the agglutination. The research method was experimental by performing blood type with drops of serum in the blood type A, B and AB then saw the grade agglutination. The data obtained were processed statistically using Kruskal Wallis. The result showed serum A, B, and O can be used as a substitute reagents alternative anti – A, anti – B, and anti – AB in determining blood type. Based on analysis, quality clotting produced by serum aglutination is not same with the reagent anti – A, anti – B, and anti – AB in determining blood type.The standard examination blood type was performed using a reagent that actually less economical. This research in order to determine whether serum blood type can be used as a reagent blood type. It has been already conducted research antibodies in the serum of blood type A, B, and AB. Each serum would reacted with antigent in the blood, indicated by the agglutination. The research method was experimental by performing blood type with drops of serum in the blood type A, B and AB then saw the grade agglutination. The data obtained were processed statistically using Kruskal Wallis. The result showed serum A, B, and O can be used as a substitute reagents alternative anti – A, anti – B, and anti – AB in determining blood type. Based on analysis, quality clotting produced by serum aglutination is not same with the reagent anti – A, anti – B, and anti – AB in determining blood type
Modification Of Carry-Blair Transport Media For Storage Salmonella typhi
No full textThe aim of this study was to determine transport media modification as alternative media to replace Carry Blair. One type of transport media that often use to carry faeces specimens suspected to contain Salmonella typhi is Carry-Blair media. Studies have been conducted experimentally by storing Salmonella typhi on alternative transport media with Peptone composition, disodium Phosphate, Sodium chloride, Calcium chloride, which is made using a semi-solid and Carry-Blair as a control. Three variety of storage was done (0 hour,6 hours,9 hours) at a temperature 4⁰-8⁰C and then Salmonella typhi was inoculated in Salmonella Shigella Agar using spread plate technique incubated during 24 hours at 37⁰C, counted the number of colonies by the plate count method using the colony counter. The results of ANOVA could be concluded that modification media could be use as alternative media replace Carry-Blair at 6 hours. Based on regression correlation test was assumed that the Salmonella typhi bacteria still life at less than 11 hours 54 minutes.The aim of this study was to determine transport media modification as alternative media to replace Carry Blair. One type of transport media that often use to carry faeces specimens suspected to contain Salmonella typhi is Carry-Blair media. Studies have been conducted experimentally by storing Salmonella typhi on alternative transport media with Peptone composition, disodium Phosphate, Sodium chloride, Calcium chloride, which is made using a semi-solid and Carry-Blair as a control. Three variety of storage was done (0 hour,6 hours,9 hours) at a temperature 4⁰-8⁰C and then Salmonella typhi was inoculated in Salmonella Shigella Agar using spread plate technique incubated during 24 hours at 37⁰C, counted the number of colonies by the plate count method using the colony counter. The results of ANOVA could be concluded that modification media could be use as alternative media replace Carry-Blair at 6 hours. Based on regression correlation test was assumed that the Salmonella typhi bacteria still life at less than 11 hours 54 minutes
Identifikasi Zat Pewarna Rhodamin B Dan Methanyl Yellow Dalam Geplak Yang Beredar Di Beberapa Toko Oleh-Oleh Di Kota Yogyakarta Tahun 2016
No full textGeplak merupakan salah satu makanan khas di Yogyakarta, yang dibuat dari kelapa yang diparut, dicampur gula, disangrai dan kemudian dibentuk bola-bola. Geplak dibuat berwarna-warni untuk meningkatkan daya tarik pembeli. Konsumen perlu waspada dalam mengkonsumsi geplak, karena masih banyak terdapat produk makanan berwarna menggunakan zat perwarna yang dilarang khususnya Rhodamin B dan Methanyl Yellow. Rhodamin B dan Methanyl Yellow pada makanan apabila dikonsumsi dapat menyebabkan gangguan kesehatan. Penelitian yang dilakukan ini bertujuan untuk mengetahui prosentase penggunaan zat pewarna Rhodamin B dan Methanyl Yellow pada geplak yang beredar di beberapa toko oleh-oleh di Kota Yogyakarta tahun 2016. Sampel yang digunakan dalam penelitian ini berjumlah 29 sampel diperoleh dari beberapa toko oleh-oleh di Kota Yogyakarta yang terdiri dari 19 sampel berwarna merah dan 10 sampel berwarna kuning. Sampel tersebut diuji kandungan Rhodamin B dan Methanyl Yellow secara kualitatif dengan metode kromatografi lapis tipis (KLT). Hasil uji laboratorium terhadap 19 geplak berwarna merah menunjukkan 1 sampel geplak positif Rhodamin B (5,3%), dan dari 10 sampel geplak berwarna kuning tidak ada yang mengandung Methanyl Yellow.Geplak merupakan salah satu makanan khas di Yogyakarta, yang dibuat dari kelapa yang diparut, dicampur gula, disangrai dan kemudian dibentuk bola-bola. Geplak dibuat berwarna-warni untuk meningkatkan daya tarik pembeli. Konsumen perlu waspada dalam mengkonsumsi geplak, karena masih banyak terdapat produk makanan berwarna menggunakan zat perwarna yang dilarang khususnya Rhodamin B dan Methanyl Yellow. Rhodamin B dan Methanyl Yellow pada makanan apabila dikonsumsi dapat menyebabkan gangguan kesehatan. Penelitian yang dilakukan ini bertujuan untuk mengetahui prosentase penggunaan zat pewarna Rhodamin B dan Methanyl Yellow pada geplak yang beredar di beberapa toko oleh-oleh di Kota Yogyakarta tahun 2016. Sampel yang digunakan dalam penelitian ini berjumlah 29 sampel diperoleh dari beberapa toko oleh-oleh di Kota Yogyakarta yang terdiri dari 19 sampel berwarna merah dan 10 sampel berwarna kuning. Sampel tersebut diuji kandungan Rhodamin B dan Methanyl Yellow secara kualitatif dengan metode kromatografi lapis tipis (KLT). Hasil uji laboratorium terhadap 19 geplak berwarna merah menunjukkan 1 sampel geplak positif Rhodamin B (5,3%), dan dari 10 sampel geplak berwarna kuning tidak ada yang mengandung Methanyl Yellow
Pemanfaatan Sari Ubi Jalar Ungu (Ipomoea batatas poiret) Sebagai Zat Pewarna Pada Pewarnaan Staphylococcus aureus
No full textThe sweet potato purple (Ipomoea batatas poiret) is a type of tubers which have a component of starch, consisted of 30-40% amylase and 60-70% amylopectin. In addition, purple sweet potato also contains a lot of antioxidants derived from anthocyanins, which amounted to 110.51 mg/100 g, phenolic compounds contained in anthocyanin pigments which can stain the cell wall is peptidoglycan of gram-positive bacteria, Staphylococcus aureus. The purpose of this research is to determine whether the purple sweet potato essence can be used as an alternative to the staining of Staphylococcus aureus. This study is a Quasi-experimental design, results are compared directly between gram staining results of Staphylococcus aureus on gram staining using purple sweet potato essence as an experimental group and the gram staining using gentian violet as the control group. The results showed the bacteria with coccus form and reddish violet color presented on gram staining of the experimental group and the control group. The conclusion is the essence of purple sweet potato can be used as an alternative to the staining of Staphylococcus aureus.The sweet potato purple (Ipomoea batatas poiret) is a type of tubers which have a component of starch, consisted of 30-40% amylase and 60-70% amylopectin. In addition, purple sweet potato also contains a lot of antioxidants derived from anthocyanins, which amounted to 110.51 mg/100 g, phenolic compounds contained in anthocyanin pigments which can stain the cell wall is peptidoglycan of gram-positive bacteria, Staphylococcus aureus. The purpose of this research is to determine whether the purple sweet potato essence can be used as an alternative to the staining of Staphylococcus aureus. This study is a Quasi-experimental design, results are compared directly between gram staining results of Staphylococcus aureus on gram staining using purple sweet potato essence as an experimental group and the gram staining using gentian violet as the control group. The results showed the bacteria with coccus form and reddish violet color presented on gram staining of the experimental group and the control group. The conclusion is the essence of purple sweet potato can be used as an alternative to the staining of Staphylococcus aureus
Gambaran Kadar Glukosa Darah Metode GOD-PAP (Glucose Oxsidase – Peroxidase Aminoantypirin) Sampel Serum dan Plasma EDTA (Ethylen Diamin Terta Acetat)
No full textPemeriksaan laboratorium sangat diperlukan untuk membantu menegakkan diagnose suatu penyakit dan memperoleh hasil pemeriksaan yang akurat. Pemeriksaan kadar glukosa darah dapat membantu perubahan pola dan gaya hidup sehat, untuk menghindari makanan yang mengandung glukosa tinggi berisiko meningkatkan kadar glukosa darah. Pemeriksaan kadar glukosa biasanya menggunakan sampel serum dan sampel plasma. mengetahui hasil pemeriksaan kadar glukosa darah dan gambaran perbedaan hasil kadar glukosa darah metode GOD-PAP dari sampel serum dan plasma EDTA. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian deskriptif dalam bentuk table untuk mengetahui selisih rata-rata kadar glukosa darah sampel serum dan plasma EDTA dan grafik untuk mengetahui yang lebih tinggi. Hasil pemeriksaan kadar glukosa darah dengan sampel serum rata – rata 103,7 mg/dl, sedangkan pemeriksaan kadar glukosa darah dengan sampel plasma rata –rata 101,3 mg/dl. Berdasarkan analisa uji deskriptif dinyatakan ada perbedaan hasil pemeriksaan kadar glukosa darah antara sampel serum dan plasma EDTA. Ada perbedaan hasil pemriksaan kadar glukosa darah metode GOD-PAP dengan menggunakan sampel serum dan plasma EDTA.Pemeriksaan laboratorium sangat diperlukan untuk membantu menegakkan diagnose suatu penyakit dan memperoleh hasil pemeriksaan yang akurat. Pemeriksaan kadar glukosa darah dapat membantu perubahan pola dan gaya hidup sehat, untuk menghindari makanan yang mengandung glukosa tinggi berisiko meningkatkan kadar glukosa darah. Pemeriksaan kadar glukosa biasanya menggunakan sampel serum dan sampel plasma. mengetahui hasil pemeriksaan kadar glukosa darah dan gambaran perbedaan hasil kadar glukosa darah metode GOD-PAP dari sampel serum dan plasma EDTA. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian deskriptif dalam bentuk table untuk mengetahui selisih rata-rata kadar glukosa darah sampel serum dan plasma EDTA dan grafik untuk mengetahui yang lebih tinggi. Hasil pemeriksaan kadar glukosa darah dengan sampel serum rata – rata 103,7 mg/dl, sedangkan pemeriksaan kadar glukosa darah dengan sampel plasma rata –rata 101,3 mg/dl. Berdasarkan analisa uji deskriptif dinyatakan ada perbedaan hasil pemeriksaan kadar glukosa darah antara sampel serum dan plasma EDTA. Ada perbedaan hasil pemriksaan kadar glukosa darah metode GOD-PAP dengan menggunakan sampel serum dan plasma EDTA