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PENGARUH PEREBUSAN SAYUR BAYAM MERAH (Amaranthacea gangeticus) TERHADAP KANDUNGAN NITRIT (NO₂⁻) DENGAN BERBAGAI VARIASI WAKTU Nasution, Sri Bulan
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol 13 No 1 (2018): Jurnal Ilmiah PANNMED Periode Mei-Agustus 2018
Publisher : Politeknik Kesehatan Kemetrian Kesehatan Medan

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The red spinach is a complementary vegetable dish that has a characteristic feature that the stems and leavesof red. Chemical substances that can be found are protein, fat, carbohydrates, potassium, iron, amaranthin,routine and purin, and vitamin A, B and C. In general, people already know that spinach vegetable stew canheated, but many do notknow how much influence a change in the nitrite content of boiling red spinach witha variety of time. The purpose of this study was to analysis effect of boiling red spinach to the nitrite (NO₂⁻)content with variety of time for 0 hours, 3 hours, and 5 hours. The maximum limit allowed nitrite levels inaccordance ADI (Total Daily Intake) established by WHO is 8 mg Nitrite per 60 kg body weight orequivalent to 0,133 mg Nitrite/kg body weight. Nitrite content in a vegetable stew ofred spinach wasdetermined using quantitative methods that measuring the value of nitrite contentin the boiled red spinachwith variety of time for 0 hours, 3 hours, and 5 hours with diazo method and using a spectrophotometer.From the results of the research it was obtained with variations in time 0 hours, 3 hours, and 5 hours were5,14 mg/kg; 10,25 mg/kg; dan 13,05 mg/kg. During stroge 0 hours to 3 hours increased 100% and for 3hours to 5 hours had 30%. Storage red spinach vegetable stewfor 5 hours was seaved for consumption forthe people with its weight body 60 kg’s in the result of boiled vegetable red spinach according to totalamount ±611,4 grams of the result according with maximum limit of Acceptable Daily Intake (ADI)established by WHO. By knowing the nitrite content in a vegetable stew of red spinach is expected toconsumers to immediately process the red spinach after purchase and consume immediately after cookingand not for too long vegetable red spinach store in the refrigerator.

PENGARUH LAMA PERENDAMAN TERHADAP KANDUNGAN SIANIDA PADA UBI KAYU BERACUN TAHUN 2015 Nasution, Sri Bulan
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol 10 No 2 (2015): Jurnal Ilmiah PANNMED Periode September-Desember 2015
Publisher : Politeknik Kesehatan Kemetrian Kesehatan Medan

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Ubi kayu (Manihot esculenta) merupakan tanaman pangan berupa perdu dengan nama lain  ketela pohon  juga singkong.Ubi kayu merupakan sumber karbohidrat yang paling penting setelah beras.Selain karbohidrat,ubi kayu juga mengandung asam sianida.Ada jenis ubi kayu yang kadar  sianidanya  tinggi, dengan ciri-ciri ukuran lebih besar dari singkong biasa.Asam Sianida pada ubi kayu dapat menimbulkan rasa pahit, menandakan bahwa kadar asam sianida pada ubi kayu itu cukup tinggi dan apabila ubi kayu itu dikonsumsi, mengakibatkan keracunan dan dapat berujung pada kematian dengan gejala awal seperti mual, muntah, pusing, sukar bernafas, detak jantung cepat, juga kejang-kejang. Dari latar belakang diatas  di lakukan penelitian pengaruh perendaman terhadap sianida pada ubi kayu beracun yang bertujuan untuk mengetahui berapa kadar yang turun apabila dilakukan perendaman. Penelitian ini dilaksanakan di laboratorium kesehatan provinsi sumatera utara pada bulan juni 2014. Metode penelitian ini adalah titrasi argentometri.Sampel ubi kayu beracun berumur 7-8 bulan, di ambil pada pagi hari di sekitar kecamatan percut sei tuan. Pemeriksaan dilakukan cara duplo, di dapatkan hasil kadar sianida  tertinggi  pada perendaman 0 (nol) hari sebesar 81,5 mg/kg,kadar sianida terendah pada perendaman 3 hari sebesar 36 mg/kg. Hasil yang di peroleh menunjukan bahwa kadar sianida pada ubi kayu beracun dapat turun mencapai 55,82 % dengan perlakuan khusus yaitu dengan cara perendaman. Makin besar ubi kayu, kadar sianida makin tinggi. Sarannya agar melakukan perendaman pada ubi kayu sebelum di konsumsi agar rasa pahit berkurang dan dapat di konsumsi.

ANALISA KADAR TIMBAL PADA SAYUR KUBIS (Brassica oleracea L.var. capitata L) YANG DITANAM DI PINGGIR JALAN TANAH KARO BERASTAGI Nasution, Sri Bulan
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol 8 No 3 (2014): Jurnal Ilmiah PANNMED Periode Januari-April 2014
Publisher : Politeknik Kesehatan Kemetrian Kesehatan Medan

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Kubis (Brassica oleracea L.var capitata L) merupakan sumber vitamin serta mineral dan terkandungbeberapa macam vitamin yang sangat penting untuk memenuhi nutrisi kita. Kubis cukup banyakmengandung vitamin C bila dibandingkan dengan sayuran yang lain. Penelitian Kadar Timbal ( Pb ) padasayur Kubis dilakukan di Laboratorium Kimia Politeknik Kesehatan Kemenkes RI Medan Jurusan AnalisKesehatan dan Balai Laboratorium Kesehatan Medan pada Bulan Maret – juli 2013. Tujuan penelitian iniuntuk mengetahui kadar Timbal (Pb) pada sayur kubis. Sampel diambil Dipinggir Jalan Tanah KaroBerastagi sebanyak 5 sampel sayur kubis secara acak. Pemeriksaan Kadar Timbal pada Sayur Kubisdilakukan dengan Metode Spektrofotometer Serapan Atom (SSA) panjang gelombang 248,3 nm dengansampel berjumlah 5 sayur Kubis. Hasil uji kuantitatif diperoleh kadar Timbal pada Sayur Kubis berkisar0,25 mg% - 0,55 mg%. Sedangkan batas maksimum Timbal pada sayuran menurut SNI sebanyak 0,5. Dandari hasil tersebut menunjukkan dimana Kadar Timbal (Pb) pada Sampel 2 melebihi dari batas maksimum.

PENENTUAN KADAR TIMBAL PADA MANISAN BUAH YANG BERKEMASAN KALENG Nasution, Sri Bulan
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol 13 No 3 (2019): Jurnal Ilmiah PANNMED Periode Januari-April 2019
Publisher : Poltekkes Kemenkes Medan

Manisan buah adalah buah yang diawetkan dengan gula. Manisan buah yang kemasan kaleng dapatterkontaminasi logam berat yang berasal dari komponen kaleng. Karena pada dasarnya manisan buahbersifat asam dan akan meresap timbal dari kemasan kaleng tersebut. Kontaminasi logam berattersebut akan berbahaya bila masuk kedalam tubuh dalam jumlah melebihi batas maksimum yangdiizinkan. Akibat yang ditimbulkan logam timbal adalah gangguan sistem saraf pusat, saluran cernadan dapat juga timbul anemia. Penelitian ini menganalisis timbal pada manisan buah berkemasankaleng yang diperdagangkan di Irian Supermarket Aksara Medan. Populasi sampel dalam penelitianini beberapa jenis manisan buah dan sampel yang digunakan sebanyak lima sampel buah yangberbeda.Pemeriksaan timbal pada manisan buah ini menggunakan metode kuantitatif dengan alatspektrofotometer serapan atom (SSA) yang bermerek Varian dengan panjang gelombang 217,0 nm.Prinsip kerja dari alat spektrofotometer serapan atom adalah penambahan asam nitrat dan pemanasanyang bertujuan untuk melarutkan analit timbal dan menghilangkan zat-zat pengganggu, selanjutnyaserapannya diukur dengan alat. Penelitian ini menunjukkan kadar timbal pada kelima sampelmanisan buah menunjukkan kadar timbal yang berbeda. Pada manisan buah kelengkeng kadartimbalnya sebanyak 0,005mg%, manisan buah nenas 0,010 mg%, manisan buah jagung 0,005 mg%,manisan buah leci 0,014 mg%, manisan buah rambutan 0,010 mg%. Kadar timbal pada kelimasampel tersebut masih dalam batas maksimum yang ditetapkan oleh Badan Pengawas Obat danMakanan Nomor HK.00.06.1.52.4011 tahun 2009. Sehingga disarankan kepada konsumen sebaiknyamemperhatikan kemasan, waktu kadarluwarsa, serta pengawet yang digunakan agar tidak terjadikeracunan timbal pada makanan berkemasan kaleng.

ANALISA KADAR BESI (Fe) PADA BAYAM HIJAU SESUDAH PEREBUSAN DENGAN MASA SIMPAN 1 JAM 3 JAM DAN 5 JAM Sri Bulan Nasution
Jurnal Ilmiah PANNMED (Pharmacist, Analyst, Nurse, Nutrition, Midwivery, Environment, Dentist) Vol. 11 No. 1 (2016): Jurnal Ilmiah PANNMED Periode Mei - Agustus 2016
Publisher : Poltekkes Kemenkes Medan

Bayam (Amaranthus) dianggap sebagai raja sayuran karena kandungan gizinya yang tinggi. Bayam banyak mengandung vitamin, kalsium, fosfor dan besi. Zat besi yang berupa ferro (Fe2+) dalam bayam yang terlalu lama berinteraksi dengan udara (teroksidasi) maka bisa berubah menjadi ferri (Fe3+). Walau keduanya samasama zat besi, ferro (Fe2+) adalah zat besi yang bermanfaat, sedangkan ferri (Fe3+) bersifat racun bagi tubuh kita Tujuan dari penelitian ini adalah untuk menentukan kadar besi total pada bayam hijau sesudah perebusan dengan masa simpan 1 jam, 3 jam dan 5 jam. Angka kecukupan besi sehari yang dianjurkan berdasarkan Widyakarta Nasional Pangan dan Gizi (2004) untuk pria berumur 19-29 tahun adalah 13 mg dan untuk wanita berumur 19-29 tahun adalah 26 mg. Kadar besi pada rebusan bayam hijau ditentukan dengan metode kuantitatif yaitu mengukur kadar besi (Fe) pada bayam hijau sesudah perebusan dengan masa simpan 1 jam, 3 jam dan 5 jam. Penelitian ini dilakukan pada laboratorium kimia air dinas kesehatan provinsi sumatera utara upt. Laboratorium kesehatan daerah jalan william iskandar pasar v barat I no.4 medan. Metode destruksi basah menggunakan alat spektrofotometer serapan atom. Dari hasil penelitian diperoleh kadar besi pada bayam hijau sesudah perebusan dengan masa simpan 1 jam, 3 jam dan 5 jam adalah 29,59 mg/kg; 29,54 mg/kg; 29,46 mg/kg. Kadar besi yang terdapat pada rebusan bayam hijau memiliki kadar besi yang hampir sama. Diharapkan kepada masyarakat sebaiknya mengkonsumsi sayur bayam sekali makan dan tidak dianjurkan untuk dipanaskan. Rebusan bayam hijau sebaiknya menggunakan sedikit air dan dimasak menggunakan panci alumunium.

ANALISIS KADAR KALSIUM DAN MAGNESIUM TERHADAP KEJADIAN STUNTING BALITA DI PUSKESMAS TITIPAPAN MEDAN DELI Ice Ratnalela Srg; Sri Bulan Nasution; Endang Sofia; Halimah Fitriani Pane
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 13 No 2 (2021): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Stunting is a growth disorder as an indicator of chronic malnutrition. One of the factors that affect stunting is the low intake of bone-forming nutrients such as calcium and magnesium which is consumed, causing the calcium content in the blood to decrease. The minerals calcium and magnesium work synergistically where magnesium helps accelerate the absorption of calcium. This study aims to analyze the difference between calcium and magnesium in stunted and non-stunted toddlers at the Titi Papan Health Center, Medan Deli District. This research was conducted in August 2020 at the Titi Papan Public Health Center, Medan Deli District, using an analytical observational research design with a cross sectional research design conducted on 35 stunted toddlers and 35 non-stunted toddlers. Sample selection using Simple Random Sampling technique. Data analysis used statistical test with T-Independent test technique. The results showed that there was a significant difference in the average calcium levels between stunted and non-stunted toddlers with a value (p=0.0001), there was no significant difference in the average magnesium levels of stunting and non-stunted toddlers with a value (p=0.176).

The Relationship Of Sanitation And Refill Water Quality With Stunting Events In The Work Area of Community Health Centers Titi Papan in Medan Deli District Sri Bulan Nasution; Endang Sofia S; Adi Rahmat; Murni Sari
International Journal of Health and Pharmaceutical (IJHP) Vol. 2 No. 1 (2022): February 2022
Publisher : CV. Inara

Poor water quality is associated with various water-related diseases, as well as economic losses due to medical expenses and reduced productive days due to illness. According to him, proper drinking water is not necessarily safe. Sanitation is a public health effort that focuses on monitoring various environmental factors in the provision of clean water, disposal of human waste (latrines), waste management and waste water disposal that affect health status. Stunting is a condition where the child's growth is disturbed so that the child becomes shorter than the normal height of the child's age obtained from height measurements. This study aims to determine the quality of refilled water or drinking water consumed by families from refill drinking water depots or drinking water cooked by stunting families in the working area of Titi Papan Health Center. This type of research is descriptive research, with the research design is cross sectional. The result of this study is that sanitation and drinking water quality are significantly related to the incidence of stunting in the working area of the Titi Papan Public Health Center, Medan Deli District. The most dominant variable related to the incidence of stunting at the Titi Papan Health Center, Medan Deli District, was sanitation with a PR value of 16,212 and p<0.05, this means that good sanitation has 16 times the chance of not having stunting compared to poor sanitation.

Noise Levels and Use of Ear Protectors in Hydraulic and Manual Steel Pressing Labor at CV. Medan City Sumatra Steel in 2022 Adi Rahmat; Sri Bulan Nasution
International Archives of Medical Sciences and Public Health Vol. 4 No. 1 (2023):
Publisher : Pena Cendekia Insani

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With the growth of the industry, it is increasingly encouraging the emergence of environmental problems, namely the increasing level of exposure to noise (TWA - Time Weighted Average) both in the work environment and in the surrounding environment, especially from the sound of production machines which can cause hearing loss and communication work accidents caused by two groups, namely , human actions that do not meet the requirements of a healthy life and unsafe environmental conditions. 80-85% of work accidents are caused by negligence or human error. Existing human factors generally affect PPE on the grounds that the use of PPE is considered to interfere with work and has a less protective effect. Continuous noise is noise that occurs continuously and is not interrupted. In the CV Baja Sumatra industry, pressing activities are often carried out and emit continuous noise. The aim is to describe the use of ear protection devices in the workforce and measure noise levels in the steel pressing section as well as review the impact on workers, and seek information about worker health benefits. As input for workers about the importance of wearing ear protection and the dangers of noise.

Noise Levels and Use of Ear Protectors in Hydraulic and Manual Steel Pressing Labor at CV. Medan City Sumatra Steel in 2022 Adi Rahmat; Sri Bulan Nasution
International Archives of Medical Sciences and Public Health Vol. 4 No. 1 (2023):
Publisher : Pena Cendekia Insani

Show Abstract | Download Original | Original Source | Check in Google Scholar

With the growth of the industry, it is increasingly encouraging the emergence of environmental problems, namely the increasing level of exposure to noise (TWA - Time Weighted Average) both in the work environment and in the surrounding environment, especially from the sound of production machines which can cause hearing loss and communication work accidents caused by two groups, namely , human actions that do not meet the requirements of a healthy life and unsafe environmental conditions. 80-85% of work accidents are caused by negligence or human error. Existing human factors generally affect PPE on the grounds that the use of PPE is considered to interfere with work and has a less protective effect. Continuous noise is noise that occurs continuously and is not interrupted. In the CV Baja Sumatra industry, pressing activities are often carried out and emit continuous noise. The aim is to describe the use of ear protection devices in the workforce and measure noise levels in the steel pressing section as well as review the impact on workers, and seek information about worker health benefits. As input for workers about the importance of wearing ear protection and the dangers of noise.

Analisis Kadar Etanol pada Kombucha Tea Biakan Sendiri Berdasarkan Lamanya Waktu Fermentasi Sri Bulan Nasution; Nikmah Salsabila Pasaribu
An-Najat Vol. 1 No. 4 (2023): NOVEMBER : An-Najat: Jurnal Ilmu Farmasi dan Kesehatan
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/an-najat.v1i4.521

The stages of kombucha tea fermentation involve the formation of alcohol and acetic acid because symbiotic cultures, especially fungi, break down sugar into alcohol, and the alcohol that is formed will be oxidized by the bacteria Acetobacter xylinum to acetic acid. The purpose of this study was to determine the ethanol content in kombucha tea fermentation based on the length of time of fermentation. This research is an experimental study that was tested in the Laboratory of the Department of Health Medical Laboratory Technology, Poltekkes Kemenkes Medan. The population for this study was tea of the Camellia sinensis species. The research samples included fermented kombucha tea, variant black tea and green tea. The research is a quantitative qualitative study. The qualitative test was carried out using the alcohol Test-Kit Reagent method, the quantitative test was carried out by calculating the percentage of alcohol through heating. Negative alcohol was found in the kombucha tea sample in the first week of fermentation, in the second week of fermentation, positive kombucha tea samples contained alcohol, 0.9% in black tea and 0.2% in green tea; in the third week, an increase in ethanol levels was found, 1% in black tea and 0.7% in green tea.

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