9 research outputs found
Bahan Organik Rumah Tangga sebagai Pendeteksi Formalin pada Makanan
No full textPenggunaan formalin sebagai pengawet makanan masih dijumpai dewasa ini. Formalin dapat menyebabkan keracunan dan penyebab kanker golongan I. Bahan alami yaitu antosianin berpotensi sebagai pendeteksi formalin pada makanan. Antosianin bisa didapatkan dari sisa bahan organik rumah tangga. Tujuan penelitian ini untuk menentukan batas deteksi minimum formalin dari tiga bahan organik, yaitu kulit buah naga, kulit bawang merah dan kulit ubi jalar ungu. Penelitian ini merupakan penelitian eksperimen. Tahapan penelitian dimulai dari ekstraksi antosianin dari bahan, deteksi formalin secara langsung dan deteksi pada bahan makanan (tahu putih). Konsentrasi formalin yang diuji, yaitu 0,5%, 1%, 2%, 5%, 25% dan 50%. Kemampuan deteksi dilihat dari perubahan warna antara kontrol dan perlakuan formalin. Data yang didapatkan ditampilkan dalam bentuk tabel dan gambar. Kulit buah naga menghasilkan ekstrak berwarna oranye, kulit bawang merah menghasilkan ekstrak berwarna merah, sedangkan kulit ubi ungu menghasilkan ekstrak berwarna merah pekat. Batas deteksi minimum kulit buah naga 50%, sedangkan kulit bawang merah dan kulit ubi ungu 25%. Pengujian pada tahu putih membuktikan bahwa ekstrak bisa mendeteksi formalin pada tahu putih dengan aplikasi konsentrasi 25% dan 50%. Kulit buah naga, kulit bawang merah dan kulit ubi jalar dapat digunakan sebagai pendeteksi formalin dengan batas deteksi minimum yang masih cukup tinggi yaitu 25%. Perlu dilakukan penelitian lanjutan optimasi ekstraksi untuk mendapatkan antosianin yang lebih maksimal
Qualitative test of formalin content in Hainanese Chicken Rice in Tanjungpinang City Area
No full textFood safety is an important issue in Indonesia that is often associated with cases of food poisoning, one of which is due to the use of banned Food Additives (BTP) such as formalin. The people of Tanjungpinang City consume a lot of processed chicken meat, such as Hainanese chicken rice, so it is important to ensure its quality and safety. This study aims to identify the organoleptic physical quality of chicken meat and detect the presence of formalin in Hainanese chicken rice. This type of research is descriptive qualitative with an observational approach. The study population included all Hainanese chicken rice traders in Tanjungpinang City as many as 51 people, and all were sampled (total sampling). The physical examination of chicken meat was conducted organoleptically, while the formalin content test used potassium permanganate solution (KMnO₄). Results showed that formalin-positive chicken meat is characterized by its off-white color, pungent odor, and chewy texture. Of the 51 samples tested, 11 showed positive results for formalin, indicated by a change in color to cloudy yellow or brown. Meanwhile, negative samples showed a pink color with no significant color change. These findings emphasize the importance of monitoring the use of formaldehyde in ready-to-eat food
The Factors Of Sanitary Hygiene Associated With The Bacteriological Quality Of Refill Water In Tanjungpinang
No full textThe quality of drinking water in the drinking water refill depot (DAMIU) is still low. Based on the results of bacteriological testing conducted by Puskesmas in Tanjungpinang 2015, it is known that 5 samples drinking water refill (AMIU) containing coliform bacteria. This study aims to know bacteriological quality in drinking water refill and determine Factors of Hygiene sanitasion DAMIU that associated with AMIU’s bacteriological quality in Tanjungpinang city. The study design was a cross sectional study with sample of 30 DAMIU in Tanjungpinang. Sample selection is done by proportional random sampling. Data were analyzed using Chi square test. The results showed that 20% AMIU containing germs total , but for E.coli, 100% not containing. Building sanitation, processing tools sanitation and galon sanitation most of drinking water refill already eligible and not related with germs total number, only Operator hygiene that 53% eligible and related with germs total number (p value 0,017). The study conclude that 20% AMIU containing germs total. Operator hygiene factor related with germs total. To prevent the presence of germs in drinking water refill, the operator should apply hygiene behaviour and have certificate of seminar and training about hygiene and sanitary processing of DAMI
The Factors Of Sanitary Hygiene Associated With The Bacteriological Quality Of Refill Water In Tanjungpinang
No full textThe quality of drinking water in the drinking water refill depot (DAMIU) is still low. Based on the results of bacteriological testing conducted by Puskesmas in Tanjungpinang 2015, it is known that 5 samples drinking water refill (AMIU) containing coliform bacteria. This study aims to know bacteriological quality in drinking water refill and determine Factors of Hygiene sanitasion DAMIU that associated with AMIU’s bacteriological quality in Tanjungpinang city. The study design was a cross sectional study with sample of 30 DAMIU in Tanjungpinang. Sample selection is done by proportional random sampling. Data were analyzed using Chi square test. The results showed that 20% AMIU containing germs total , but for E.coli, 100% not containing. Building sanitation, processing tools sanitation and galon sanitation most of drinking water refill already eligible and not related with germs total number, only Operator hygiene that 53% eligible and related with germs total number (p value 0,017). The study conclude that 20% AMIU containing germs total. Operator hygiene factor related with germs total. To prevent the presence of germs in drinking water refill, the operator should apply hygiene behaviour and have certificate of seminar and training about hygiene and sanitary processing of DAMIUThe quality of drinking water in the drinking water refill depot (DAMIU) is still low. Based on the results of bacteriological testing conducted by Puskesmas in Tanjungpinang 2015, it is known that 5 samples drinking water refill (AMIU) containing coliform bacteria. This study aims to know bacteriological quality in drinking water refill and determine Factors of Hygiene sanitasion DAMIU that associated with AMIU’s bacteriological quality in Tanjungpinang city. The study design was a cross sectional study with sample of 30 DAMIU in Tanjungpinang. Sample selection is done by proportional random sampling. Data were analyzed using Chi square test. The results showed that 20% AMIU containing germs total , but for E.coli, 100% not containing. Building sanitation, processing tools sanitation and galon sanitation most of drinking water refill already eligible and not related with germs total number, only Operator hygiene that 53% eligible and related with germs total number (p value 0,017). The study conclude that 20% AMIU containing germs total. Operator hygiene factor related with germs total. To prevent the presence of germs in drinking water refill, the operator should apply hygiene behaviour and have certificate of seminar and training about hygiene and sanitary processing of DAMIUÂ
Pemanfaatan kulit buah naga merah (Hylocereus polyrhizus sp.) untuk memperpanjang umur simpan mie basah
No full textThe water content of wet noodles reaches 52%, so that the shelf life is short. Effort to extend the shelf life of wet noodles is using peel of red dragon fruit (Hylocereus polyrhizus sp.). The purpose of this study was to determine the effect of variation concentration of red dragon fruit peel solution to prolong shelf life of wet noodles, the level of preference, and knowing the pH value of wet noodles with the longest shelf life. This research is an experimental study using a post only group design. Before experiment, doing a test of preference for wet noodles. Measurement of pH was done by observing changes in physical quality in wet noodles. Analysis bivariate is one way ANOVA test. The results of this study showed the longest shelf life is 39 hours that obtained from the wet noodles that using 75% red dragon fruit peel solution. The hedonic test proves that wet noodles with the addition of dragon fruit peel are particularly preferred from color and texture. Using red dragon fruit peel solution can have an effect to increase the shelf life of wet noodles. However, the increasing concentration of the solution will affect the smell and taste of wet noodles which are unpleasant. It is recommended to add natural ingredients to remove odors and unpleasant taste in wet noodles. Kadar air mie basah mencapai 52% sehingga umur simpannya relatif singkat. Salah satu upaya untuk memperpanjang umur simpan mie basah yaitu dengan menggunakan bahan alami kulit buah naga merah (Hylocereus polyrhizus sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh variasi konsentrasi larutan kulit buah naga merah terhadap umur simpan mie basah, tingkat kesukaan, serta mengetahui nilai pH pada mie basah dengan umur simpan terlama. Penelitian ini merupakan penelitian eksperimen dengan menggunakan desain post only group design. Sebelum penyimpanan dilakukan uji kesukaan terhadap mie basah. Pengukuran umur simpan pH dilakukan dengan cara mengamati perubahan kualitas fisik pada mie basah. Analisis bivariat menggunakan uji one way anova.Hasil dari penelitian ini menunjukkan mie basah dengan umur simpan terlama diperoleh dari penggunaan larutan kulit buah naga merah 75% selama 39 jam pada suhu ruang. Uji hedonik membuktikan mie basah dengan tambahan kulit buah naga sangat disukai terutama dari warna dan tekstur. Penggunaan larutan kulit buah naga merah dapat memberikan pengaruh terhadap peningkatan umur simpan mie basah. Akan tetapi, dengan konsentrasi larutan yang semakin meningkat akan mempengaruhi bau dan rasa pada mie basah yang menjadi langu. Disarankan dilakukan penambahan bahan alami untuk menghilangkan bau dan rasa langu pada mie basah
Pengaruh Modifikasi Permainan Monopoli Terhadap Pengetahuan dan Sikap Siswa mengenai Keamanan Makanan Jajanan
No full textLatar Belakang: Pengetahuan dan Sikap tentang keamanan makanan mempengaruhi tindakan siswa sekolah dasar dalam memilih makanan jajanan. Permainan monopoli merupakan media edukatif untuk memberikan informasi. Tujuan: untuk mengetahui pengaruh modifokasi permainan monopoli terhadap pengetahuan dan sikap siswa tentang kemanan makanan jajanan. Metode: Penelitian pra eksperimen ini menerapkan desain one group pre test and post test. Subjek penelitian adalah 38 siswa kelas 4 SDN 013 Satu Atap Kota Tanjungpinang. Data pengetahuan dan sikap dikumpulkan menggunakan kuesioner, dan dianalissi secara bivariat menggunakan uji Wilcoxon. Hasil: Peningkatan rerata skor pengetahuan dan sikap siswa dari 7,58 dan 7,55 menjadi 8,26 dan 8,23 Hal ini menunjukkan peningkatan pengetahuan dan sikap yang signifikan, masing-masing sebesar 21% (p = 0,013) dan 31% (p = 0,002). Kesimpulan: Modifikasi permainan monopoli dapat meningkatkan pengetahuan dan sikap siswa sekolah dasar tentang keamanan makanan
Modifikasi Permainan Monopoli Terhadap Pengetahuan dan Sikap Keamanan Makanan Jajanan Siswa Sekolah Dasar
No full textPengetahuan dan Sikap tentang keamanan makanan mempengaruhi tindakan siswa sekolah dasar dalam memilih makanan jajanan. Permainan edukatif merupakan suatu cara untuk memberikan informasi, khususnya bagi siswa sekolah dasar. Penelitian ini bertujuan untuk mengetahui pengaruh metode permainan edukatif terhadap pengetahuan dan sikap kemanan makanan pada siswa sekolah dasar. Penelitian ini merupakan penelitian pra eksperimen dengan desain one group pretest and posttest. Penelitian ini dilakukan dengan mengukur pengetahuan dan sikap keamanan makanan siswa sebelum dan setelah permainan edukatif. Populasi penelitian yaitu siswa SDN 013 Satu Atap Kota Tanjungpinang dengan sampel siswa kelas 4 berjumlah 38 orang berdasarkan kriteria inklusi dan ekslusi. Analisis bivariat menggunakan Wilcoxon. Hasil penelitian ini diketahui adanya peningkatan pengetahuan dan sikap siswa. Pengetahuan meningkat hingga 21% dan sikap 31%. Peningkatan pengetahuan dan sikap terjadi setelah dilakukannya intervensi dengan metode permainan edukatif. Berdasarkan uji Wilcoxon diketahui ada pengaruh metode permainan edukatif terhadap tingkat pengetahuan dengan p value 0,013, serta ada pengaruh metode permainan edukatif terhadap sikap siswa dengan p-value 0,002. Penerapan permainan edukatif dapat meningkatkan pengetahuan dan sikap tentang keamanan makanan pada siswa sekolah dasar
QUANTITY OF ANTIOXIDANTS IN TURMERIC AND MUSK LIME PREPARATIONS IN TREATING VANGINAL DISCHARGE
No full textOne of the reproductive health problems in women is the occurrence of vaginal discharge which can be experienced by various ages, especially women of childbearing age (WUS). Pathological vaginal discharge is an abnormal vaginal secretion in women. Excessive and abnormal vaginal discharge can be an early symptom of cervical cancer. Abnormal vaginal discharge can be treated with the use of herbs or preparations that function as effective anti-fungi. Turmeric is rich in essential oil content that can reduce vaginal discharge in women because it acts as an anti-bacterial, anti-inflammatory, antioxidant. Vitamin C content in oranges can overcome vaginal discharge. The purpose of the study was to see the characteristics of antioxidants and tannin levels. The research method in this study was an experimental study conducted at the MIPA Laboratory of Pakuan University. The population in this study were turmeric and kasturi orange rhizomes in the plantations of Tanjungpinang City and Bintan Regency. The samples in this study are turmeric and kasturi orange extracts. Turmeric rhizomes will be dried and powdered, while kasturi orange will be filtered to obtain the liquid. These two herbs will be extracted in the laboratory. The results of this study are vitamin C content in fresh oranges of 0.22 mg/100 g with antioxidant activity of 82.93, turmeric powder contains flavonoids with a value of 1116.57 mg/g. Turmeric and orange powder formula (Kujeri) has high antioxidants in the thick extract formula so that it can help kill germs that cause vaginal discharge
Healthy Drink Soya Zalacca (Soca) Rich in Iron and Vitamin C as a Drink for Pregnant Women
No full textMany people in Riau Islands do not eat vegetables, causing many of them to suffer from anemia. The high number of marine resources such as fish and shellfish has made Riau Island people forget the importance of consuming these fruits and vegetables. Pregnant women in Kepri Province have the habit of consuming certain drinks every day, namely soya/tofu water. Tofu water is a processed drink made from soybeans that are high in iron. This research aimed to make SOCA healthy drinks for pregnant women. This research was conducted in July-August 2020, in the Integrated Chemistry Laboratory of the Poltekkes Kemenkes Tanjungpinang with panelists from the Poltekkes Kemenkes Tanjungpinang students. The result is the best formulation from the organoleptic test on students were tested on pregnant women who live around the Poltekkes Kemenkes Tanjungpinang environment. Then the preference test is carried out to determine which flavor is the best. This product is made in 3 stages, namely, separating the essence of Salak Sari Intan, combining tofu water and Salak Sari Intan essence, and testing the preference for the product. The distinctive aroma of tofu water and Salak Sari Intan essence is mixed in this SOCA drink. It makes the aroma of this drink its characteristic. The panelists also like the color of the solution because the resulting color looks brighter than other solutions. SOCA drink is a very suitable drink as an alternative to prevent anemia
