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Analisis Kadar Fe pada Lemiding Tua dan Muda di Wilayah Kubu Raya Kalimantan Barat Indrawati, Ratih; Ratnawati, Gervacia Jenny
Health Information : Jurnal Penelitian Vol 11 No 1 (2019): Juni
Publisher : Poltekkes Kemenkes Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.556 KB) | DOI: 10.36990/hijp.v11i1.121

Abstract

Lemiding (Stenochlaena Palustris) is one type of vegetable that grows on peatland, which is a type of fern or fern that is included in the kingdom of plantae and the pteridophyta division (ferns) which is commonly found in the forests of Kalimantan, especially West Kalimantan. Lemiding is one that is easy and fast to adapt to nature, so that it can grow anywhere such as on tree trunks, rotten wood or dry land, even though this local vegetable will flourish on peatlands because of the considerable water intensity facilitate breeding. In the region of West Kalimantan, Lemiding plants are usually consumed in two types, namely young lemiding (white) and old lemiding (red). Red lemiding is a green lemiding with a reddish color, while white lemiding is a green lemiding with a pale color. Lemiding in the people of Kalimantan is processed into vegetables or added as the main vegetable in the typical foods of West Kalimantan, namely spicy porridge. This study aims to determine the comparison of Fe levels in young and old Stenochlaena Palustris in the Kubu Raya Regency. The inspection methodology that will be used is using Atomic Absorption Spectrophotometer (AAS). Based on the results of the study obtained an average Fe content in young lemiding is 0.39 mg / L and old lemiding is 0.48 mg / L. Statistical test results obtained by computerized data processing throughtest Mann Whitney U obtained p value of 0.038, p <0.05, so it can be concluded that Ha is accepted which means that there are differences in Fe levels in young lemids and old lemiding.
FORMULASI DAN UJI AKTIVITAS ANTI BAKTERI GEL PEMBERSIH TANGAN EKSTRAK ETANOL MIDING (STENOCHLAENA PALUSTRIS) Indrawati, Ratih
Meditory : The Journal of Medical Laboratory Vol 8, No 2 (2020): Meditory, Volume 8, No 2, Tahun 2020
Publisher : Jurusan Analisis Kesehatan, Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/m.v8i2.1122

Abstract

Background Kalimantan is the largest island in Indonesia which has a tropical climate with abundant biological resources. Biodiversity has the potential to be used as medicinal plants. Plant extracts are preferred as antibacterial, one of which is miding plant (Stenochlaena palustris).Aim This study aims to find out the potential of miding plant extracts as an antibacterial against Staphylococcus aureus.Method Miding was extracted using maceration using 70% ethanol solvent. Ethanol miding extraction showed a yield of 3.12% (w / w).Result The extract obtained was carried out by phytochemical test, phytochemical test of miding ethanol extract showed the composition of alkaloid, flavonoid, stereoid, phenolic, and saponin groups.Conclusion Antibacterial activity test results using the well diffusion method. Formula 30%, 20 and 10%. Obtained inhibition zone diameter of 12.50 mm and 20% of 12.00 mm showed greater antibacterial activity compared to a comparison of only 10.02%.
The Effectiveness of Kesum Leaves (Polygonum Minus) In Reducing of Free Fatty Acids In Used Cooking Oil Ratnawaty, Gervacia Jenny; Indrawati, Ratih
INTEK: Jurnal Penelitian Vol 7, No 2 (2020): Oktober 2020
Publisher : Politeknik Negeri Ujung Pandang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31963/intek.v7i2.2715

Abstract

This study aims to determine the effect of adding kesum leaves (polygonum minus) to used cooking oil on reducing levels of free fatty acids. This type of research is quasi experimental. The population in this study is used cooking oil and the sample used is used cooking oil that has been added with the leaves of kesum with 5 treatments and replicated 5 times so that the total sample is 25.From the results, it was found that the average reduction in free fatty acid levels in used cooking oil before adding the leaves of kesum was 7,12%, which had added kesum leaves as much as 20 grams of 6.93%, 40 grams of 5.36%, 60 gr at 3.93%, 80 gr at 3.26% and 100 gr at 1.62%. The results of the analysis using linear regression test, it is known that the addition of 20 grams and 40 grams of p-value is 0.026 and 0.021 (p <0.05), respectively, so Ha is accepted, that is, there is a relationship between the effectiveness of leaves of kesum (polygonum minus) in reducing levels of fatty acid numbers. free of used cooking oil, namely the addition of 20 and 40 grams. Whereas in the addition of 60, 80 and 100 grams of kesum leaves there was no relationship that was shown with a p value> 0.05.