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Hydroquinone Identification in Whitening Creams Sold at Minimarkets in Minomartini, Yogyakarta Astuti, Dian Wuri; Prasetya, Hieronimus Rayi; Irsalina, Dina
Journal of Agromedicine and Medical Sciences Vol 2, No 1 (2016)
Publisher : Medical Faculty of Jember University (Fakultas Kedokteran Universitas Jember)

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Whitening cream is a cosmetic which is contains chemicals and other materials that can etiolate black (brown) stain on the skin. Hydroquinone is a supplemental ingredient in whitening cream. Hydroquinone is the active ingredient that can control the production of uneven pigment, rather serves to reduce or inhibit the formation of melanin. The use of hydroquinone in cosmetics should not be more than 2%.The excessive use of hydroquinone can cause oochronosis,a rough, speckled bluish skin. The purpose of this study is to determine whether or not there are any hydroquinone in whitening cream sold at Minimarket in Minomartani, Yogyakarta. If found, further testing is done to determine the level of hydroquinone in it. This research describes the presence or absence of hydroquinone in the whitening creams and find out how much the percentage is. The method used is Thin Layer Chromatography (TLC) and serimetri titration. The qualitative study test results that 64% of the samples positively contain hydroquinone, whereas from the quantitative assay it is obtained that 89% of the samples are not suitably qualified according to Permenkes No.445/MENKES/PER/V/1998. There are 9 out of 14 whitening cream brands that contain hydroquinone and 8 of them contain levels of hydroquinone more than normal (> 2 %).Keywords: face whitening cream, hydroquinone, Thin Layer Chromatography, serimetri titration.

PENETAPAN KESADAHAN TOTAL (CaCO3) AIR SUMUR DI DUSUN CEKELAN KEMUSU BOYOLALI DENGAN METODE KOMPLEKSOMETRI Astuti, Dian Wuri; Rahayu, Muji; Rahayu, Dewi Sri
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 9, No 2 (2015): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Background: Water is a basic requirement for human life, both in terms of quantity and quality have not been fulfilled can have a large impact on the problems that are often found in water service that the quality of groundwater and river water used by the people who are less qualified as clean water even in some places even unfit for use. One of the chemical parameters in terms of water quality is the number of the element content of Mg2+ and Ca2+ in the presence of water commonly called water hardness. Hardness in water is not desired either for domestic use or for industrial use. This study aims to determine the total hardness of water wells in the village Cekelan District of Kemusu Boyolali, whether in accordance with PERMENKES RI 416/Menkes/PER/IX/1990 on water quality standards. Methods: This was a descriptive observational study. The sample under study is taken directly from the existing wells in the village Cekelan random as many as 44 samples. Laboratory tests by the titration method complexometry. Results: The total hardness (CaCO3) water wells that have been examined is 2.0 mg/L to 520 mg/L. Conclusion: Total hardness (CaCO3) water wells in village Cekelan Kemusu Boyolali indicates that there are 11,36% samples were ineligible and 88,64% samples qualify.Â Keywords: Total hardness (CaCO3), Water well, Complexometry

PENETAPAN KESADAHAN TOTAL (CaCO3) AIR SUMUR DI DUSUN CEKELAN KEMUSU BOYOLALI DENGAN METODE KOMPLEKSOMETRI Astuti, Dian Wuri; Rahayu, Muji; Rahayu, Dewi Sri
Kes Mas: Jurnal Fakultas Kesehatan Masyarakat Vol 9, No 2 (2015): Kes Mas: Jurnal Fakultas Kesehatan Masyarakat
Publisher : Universitas Ahmad Dahlan

Background: Water is a basic requirement for human life, both in terms of quantity and quality have not been fulfilled can have a large impact on the problems that are often found in water service that the quality of groundwater and river water used by the people who are less qualified as clean water even in some places even unfit for use. One of the chemical parameters in terms of water quality is the number of the element content of Mg2+ and Ca2+ in the presence of water commonly called water hardness. Hardness in water is not desired either for domestic use or for industrial use. This study aims to determine the total hardness of water wells in the village Cekelan District of Kemusu Boyolali, whether in accordance with PERMENKES RI 416/Menkes/PER/IX/1990 on water quality standards. Methods: This was a descriptive observational study. The sample under study is taken directly from the existing wells in the village Cekelan random as many as 44 samples. Laboratory tests by the titration method complexometry. Results: The total hardness (CaCO3) water wells that have been examined is 2.0 mg/L to 520 mg/L. Conclusion: Total hardness (CaCO3) water wells in village Cekelan Kemusu Boyolali indicates that there are 11,36% samples were ineligible and 88,64% samples qualify. Keywords: Total hardness (CaCO3), Water well, Complexometry

Gambaran Angka Peroksida Pada Minyak Jelantah di Warung Penyetan Wilayah Mancasan Yogyakarta Dian Wuri Astuti; Siti Fatimah; Embang Albari
Biogenesis: Jurnal Ilmiah Biologi Vol 3 No 2 (2015)
Publisher : Department of Biology, Faculty of Sci and Tech, Universitas Islam Negeri Alauddin Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/bio.v3i2.933

The frying pan thermal-kimia was a process that produces characteristic of food with the brown colour of golden. One of the parameters of the decline in quality cooking oil is the number of peroxide. During the frying pan, cooking oil will suffer at high temperatures warning 160-1800C in long time. The main damage is the emergence of a rancid scent while damage other covering elevated levels of free fatty acid, the peroxide, thickness the emergence of oil, the establishment of foam and the dirt on seasoning of material that fried. Based on cooking oil used in a penyetan stall is generally of cooking oil used repeatedly. The use of oil can improve the former repeatedly peroxide in the cooking oil. Research objectives is to know the image of the peroxide on a former oil in a penyetan stall areas Mancasan Yogyakarta. This research is descriptive research. Laboratory test to research is iodometry method. A penyetan stall to research this a total of eight-penyetan stall located in the Mancasan Yogyakarta. Research conducted on eight a penyetan stall areas Mancasan in Yogyakarta obtained the number of the peroxide of 1,10 meq/kg until 5,74 meq/kg. From the result of research conducted on a penyetan stall there are 62.5% penyetan stall peroksida number exceeding the limit of standards and 37,5% still within the limits of cooking oil according to quality standard SNI 7709:2012.Keywords: cooking oil former, number of peroxide

PENGARUH LAMA PENAMBAHAN BAWANG PUTIH (ALLIUM SATIVUM LINN.) DALAM MINYAK GORENG BEKAS PAKAI TERHADAP PENURUNAN BILANGAN PEROKSIDA Dian Wuri Astuti; Muji Rahayu; Temu Safitri Sari
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Cooking oil belongs to a staple food which is frequently needed and used by society. To use itrepeatedly at high temperatures, accompanied by contact with air and water in the fryingprocess will result in damage to it by peroxide of formation. The amount of peroxide is the mostsignificant one to determine the degree of damage to it. The content of peroxide in it that hasbeen used repeatedly, can be reduced by adding antioxidants. Garlic is one of the plants thatcontain allicin and alliin which are antioxidants. This study aims to determine the influencefrom the longing of the addition of garlic toward used cooking oil to decrease the amount ofperoxide. This research is true experiment and the amount of peroxide determined by iodometrictitration. The independent variable is the longing of the addition of garlic and the dependentvariable is the amount of peroxide with Pre and Post Test with Control Group design. The dataobtained are analyzed by using Anova One Way for statistical test with the significance level of5%. The decreases of the amount of peroxide in used cooking oil after long treatments whichare the addition of garlic for 1 hour, 2 hours, 3 hours, and 4 hours, respectively are 11.18%,55.27%, 55.36%, and 100%. From the analysis of the data, it is obtained that the effect of garlicon the reduction of the amount of peroxide is 78.4%.

Hydroquinone Identification in Whitening Creams Sold at Minimarkets in Minomartini, Yogyakarta Dian Wuri Astuti; Hieronimus Rayi Prasetya; Dina Irsalina
Journal of Agromedicine and Medical Sciences Vol 2 No 1 (2016)
Publisher : Faculty of Medicine, University of Jember

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

Whitening cream is a cosmetic which is contains chemicals and other materials that can etiolate black (brown) stain on the skin. Hydroquinone is a supplemental ingredient in whitening cream. Hydroquinone is the active ingredient that can control the production of uneven pigment, rather serves to reduce or inhibit the formation of melanin. The use of hydroquinone in cosmetics should not be more than 2%.The excessive use of hydroquinone can cause oochronosis,a rough, speckled bluish skin. The purpose of this study is to determine whether or not there are any hydroquinone in whitening cream sold at Minimarket in Minomartani, Yogyakarta. If found, further testing is done to determine the level of hydroquinone in it. This research describes the presence or absence of hydroquinone in the whitening creams and find out how much the percentage is. The method used is Thin Layer Chromatography (TLC) and serimetri titration. The qualitative study test results that 64% of the samples positively contain hydroquinone, whereas from the quantitative assay it is obtained that 89% of the samples are not suitably qualified according to Permenkes No.445/MENKES/PER/V/1998. There are 9 out of 14 whitening cream brands that contain hydroquinone and 8 of them contain levels of hydroquinone more than normal (> 2 %).Keywords: face whitening cream, hydroquinone, Thin Layer Chromatography, serimetri titration.

Penetapan Kadar Klorida pada Air Sumur di STIKes Guna Bangsa Yogyakarta Tahun 2013 Dian Wuri Astuti; Siti Fatimah; Rausyanah Fikriyyah
Journal of Health (JoH) Vol 1 No 1 (2014): Journal of Health - January 2014
Publisher : LPPM STIKES Guna Bangsa

Background : STIKes Guna Bangsa Yogyakarta was a health college which used well water as source of clean water for many needs, one of them use as drinking water. Contamination the source of water in STIKes Guna BangsaYogyakarta can occur cause activity of waste disposal directly into the land so that can give effect to quality of the water source well. The good water must be having four criteria or parameter. The first is physic parameter involve dissolved solid, turbidity, smell, taste, colour and temperature. Second parameter, biology parameter was involved type and contents of microorganism. Third parameter is radioactive was involved radioactive substance. The fourth there’s chemical parameter, it was involved many types of ion, dissolve oxygen or toxic compounds likes chloride. Chloride ions in the form of inorganic anion Cl- is a lot there in the water. The presence of excessive chloride in water can cause interference with the physical properties of water, disruption of metal pipes, and health problems. Lack of chloride element in body will be bring about the fall in value of the extracellular fluids osmotic and if excess, will be damage the kidney. Therefore, the writer interested to know of chloride rate in well water and choose title “Penetapan Kadar Klorida pada Air Sumur di STIKes Guna Bangsa Yogyakarta”. Examination of chloride in well water conducted to determine howlarge concentration of chloride content in well water, drinking water requirements are allowed in PerMenKes RI No. 492/MenKes/Per/IV/2010. Method : Chloride concentration in well water determined by Argentometry Mohr with standard solution of AgNO3 and K2CrO4 indicator, the titration end point is marked with red brick precipitation of Ag2CrO4. This research was descriptive research laboratory test. The sample in study was well water in Guna Bangsa Yogyakarta’s STIKes. Data analysis result of research done descriptively in table or graphic form. Result : Chloride concentration in well water of Guna Bangsa Yogyakarta’s STIKes with sample as many as 9 sample showed that accordance with PerMenKes RI 2010 were not exceed the maximum limit was 250 mg/L. Conclution : The sample of well water in Guna Bangsa Yogyakarta’s STIKes had chloride concentration were according with allow quality of clean water in accordance with PerMenKes RI No. 492/ Menkes/ Per/ IV/ 2010.

Identifikasi Boraks pada Lontong Sayur di Sunmor UGM Dian Wuri Astuti; Siti Fatimah; Ana Zubaidah
Journal of Health (JoH) Vol 2 No 2 (2015): Journal of Health - July 2015
Publisher : LPPM STIKES Guna Bangsa

Background: The number of people in Indonesia led to increased food needs have also increased. This causes a variety of food products appear with different variations to make it more durable, attractive and profitable. Food Additives (BTM) in everyday life has been used by the general public in making food. Since the old borax misused by manufacturers as a food additive, but is actually a function of borax used in non-food industry as a solder material, cleaning agents, wood preservatives, antiseptics, and cockroach control. One of the suspected food is rice cake containing borax. The purpose of this study was to determine whether there is borax content in vegetable rice cake that is sold in Sunmor UGM. Methods: This research is a descriptive study with qualitative laboratory tests using test paper color saffron. The sample in this study is the rice cake in Sunmor UGM. The data were analyzed descriptively and presented in tables, percentages and narrative. Results: The study identified borax on vegetable rice cake at Sunmor UGM many as 13 indicate that the samples tested did not contain borax. Conclusion: vegetable rice cake samples at the Sunmor UGM checked 100% negative containing borax.

Analisis Natrium Benzoat pada Saos di Yogyakarta Siti Fatimah; Dian Wuri Astuti; Ni Putu Ayu Kurniasih
Journal of Health (JoH) Vol 2 No 2 (2015): Journal of Health - July 2015
Publisher : LPPM STIKES Guna Bangsa

Background: Preservative can block or slow process of fermentation, acidity and analyzes that cause by microbe. Sodium benzoate is one of organic preservative that easy to dissolve and usually additional with various of ingredients like sauce. Sauce is a fluid that can make food tasty. Sauce can be lasting if add by sodium benzoate. Sodium benzoate as preservative can be dangerous for healthy if out maximum level, and that interested research sodium benzoate. The research purpose to know about sodium benzoate and then determine content level existence on samples of sauce bottle on Beringharjo market in Yogyakarta. Research methods: The research describe sodium benzoate exiztence on sauce and than determine sodium benzoate level on saos. The research object sodium benzoate. Statistical variable in this research is one variable that is the existence and level of sodium benzoate on samples. Method that used for analyzed sodium benzoate in this case is base-acid titration in alkalimetry with two test that is qualitative test and quantitative test. This data is set out in table. Result: The research result by samples is 100% contain sodium benzoate and preservative with high level or out of maksimum level that has been certained and did not fulfill the terms of regulation BPOM Nomor 36 Tahun 2013 is 41,70%. Conclusion: there is sodium benzoate preservative on samples of sauce bottle on Beringharjo market in Yogyakarta with level maximum 7.001,61 mg/kg and level minimun 420,175 mg/kg

Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta Siti Fatimah; Dian Wuri Astuti; Suryani Dwi Lestari
Journal of Health (JoH) Vol 3 No 1 (2016): Journal of Health - January 2016
Publisher : LPPM STIKES Guna Bangsa

Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding the rules. Rhodamine B is a dangerous synthetic dyes are often added to foods as a dye. Kue Ku is made from a mixture of potatoes, coconut milk, glutinous rice flour, salt, sugar and red dye. The red color on my cake due to the addition of the dye rhodamine B. The use of rhodamine B can cause negative impacts on the health of consumers, thus attracting researchers to examine the presence of rhodamine B dye on my cake circulating in traditional markets Sleman, Yogyakarta. Method : The method is a descriptive study with the aim to describe or illustrate the existence of rhodamine B on kue Ku samples circulating in traditional markets Sleman, Yogyakarta. The method used for laboratory test is by thin-layer chromatography. Results : In this study showed 15,38% of Kue Ku samples have been investigated positive for rhodamine B. Conclusion : There dye rhodamine B on Kue Ku circulating in traditional markets Sleman, Yogyakarta.

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