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All Journal Jurnal Penelitian Kesehatan THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Jurnal Kesehatan Prima Jurnal Ilmu dan Teknologi Kesehatan JURNAL PENELITIAN KESEHATAN Jurnal Analis Medika Biosains (JAMBS) JPP Jurnal Kesehatan Poltekkes Palembang Jurnal Ilmiah Tatengkorang Jurnal TEKNOKES

Christ Kartika Rahayuningsih

Jurusan Teknologi Laboratorium Medis, Poltekkes Kemenkes Surabaya

Author-ID : 2390630

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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THE SUCROSE LEVEL’S DIFFERENCES OF PACKAGED DATES AND BULK PURCHASING DATES THROUGH IODOMETRI LUFF SCHROOL METHODS Indah Lestari; Christ Kartika Rahayuningsih; Aprilia Irmawati
Jurnal Kesehatan Prima Vol 10, No 1 (2016): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Abstract: Fruits, vegetables and honey contain a high sucrose, when digested (hydrolyze), sucrose will be seperated into glucose and fructose. Chemically, sugar level on dates consists of sucrose, glucose and fructose. Basically, food packaged aims to maintain the quality of freshness, giving simplicity of storage and distribution. Above all, it can reduce the air contamination, water, and soil. Therefore, the purpose in this research was to find out the differences of sucrose level on packaged dates and bulk purchasing dates. This study was a comparative quantitative analysis technique using iodometry method with Luff Schrool to each 4 sample of packaged dates and bulk purchasing dates which were chosen selectively at the Ampel Surabaya market with sample criteria, packaged dates with no brand and bulk purchasing dates in plastic. From the samples analyzed, sucrose concentration obtained was average 9.73% of packaged dates and bulk purchasing dates was14.45%. The analysis results with normality test and T test two indipendent samples can be concluded that there were differences between the sucrose level of packaged dates and bulk purchasing dates. People should consume bulk purchasing dates due to it can be used as an alternative solution to obtain higher substitute energy than packaged dates, it is caused by sucrose level on bulk purchasing dates is higher.

THE EFFECT OF ADDING CYPERUS ROTUNDUS TO DECREASE PEROXIDE LEVEL AT WASTE COOKING OIL Christ Kartika Rahayuningsih; Indah Lestari; Inggit Rianingtyas
Jurnal Kesehatan Prima Vol 10, No 1 (2016): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Abstract: Jelantah (waste cooking oil) is the oil which is used repeatedly and posseses adequate high peroxide level, which can lead to cancer when the oil is used continually. The addition of antioxidants in the oil is aimed to inhibit the oxidation process, where the Cyperus rotundus is one of the wild plants that contains a high potential as natural antioxidants. Therefore, the purpose in this research is to find out the influence of additional Cyperus rotundus to decrease peroxide level at waste cooking oil. The method applied in this research was experimental with quantitative analysis using iodometric method to 6 samples of waste cooking oil which were randomly choosen. A sample criterion was waste cooking oil which had been used for more than three times by fried seller at Beluru village, Sidoarjo district. Based on the samples analyzed, average peroxide value of waste cooking oil before the additional was a large amount of 16.5309 mEq / 1000 grams, the average value of peroxide after the addition of Cyperus rotundus as much as 5 g of 10.9604 mEq / 1000 g, and the addition 30 g Cyperus rotundus a large amount of 7.3508 mEq / 1000 g, the addition of 50 g Cyperus rotundus a large amount of 5.0103 mEq / 1000 g. The research was analyzed by One Way Anova, and it can be concluded that there was no significant effect on the peroxide of wastecooking oil with the addition of Cyperus rotundus.

THE ADDITION OF SIWALAN BORASSUS FLABELLIFER WATER AGAINTS TOTAL HARDNESS LEVEL IN WELL WATER Christ Kartika Rahayuningsih; Indah Lestari
Jurnal Kesehatan Prima Vol 11, No 2 (2017): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Hardness is the ability of water to form foam when it is mixed with soap. If calcareous water enters the body in excessive amounts in long periods of time can lead to kidney stones disease thus the hardness level in the water must be decreased and one of the methods is the implementation of Siwalan Borassus Flabellifer water, containing lactic acid and alcohol which is capable of dissolving minerals Calcium (Ca2+) in water. The purpose of this study was to determine the effect of the addition of Siwalan Borassus Flabellifer water againts total hardness levels in well water. The analysis is conducted quantitatively and it was experimental study with complexometric titration method to 5 well water samples taken in the Tuban area by grab sampling technique. From the analyzed samples obtained the average value of total hardness control (without the addition of Siwalan Borassus Flabellifer water) 2626.26 mg/L CaCO3, with the addition of 10 mL Siwalan Borassus Flabellifer water of 2346.54 mg/L CaCO3, the addition of 20 mL of Siwalan Borassus Flabellifer water of 2284.38 mg/L CaCO3, and the addition of 30 mL of Siwalan Borassus Flabellifer water of 2206.68 mg/L CaCO3. The analysis results with statistical test One Way Anova can be concluded that there was no significant effect on the total hardness level of well water with the addition of Siwalan Borassus Flabellifer water.

FATTY LEVEL ON FRIED CHICKEN FLOUR SOLD BY FAST FOOD RESTAURANT AND STREET FOODS Christ Kartika Rahayuningsih; Indah Lestari
Jurnal Kesehatan Prima Vol 12, No 1 (2018): Jurnal Kesehatan Prima
Publisher : poltekkes kemenkes mataram

Abstract: Fat as a source of the greatest energy than carbohydrates and protein, and also serves as a source of vitamin A, D, E, and K. Fat consumption in excessive amounts can cause a coronary heart disease, high blood pressure, cholesterol, and atherosclerosis. Fatty level in fast food is high, such as the fried chicken and the current public interest on the fried chicken is extremely high. The objective study was to know a difference of fatty level on fried chicken at fast food restaurant and street food. This research was comparative with analysis technique against 10 fried chickens at fast food restaurants and also 10 friend chickens from street food which were taken selectively around the area of East Surabaya by using Soxhlet method that conducted at the Chemical Laboratory Unit of Surabaya Health Polytechnic. The analysis result was obtained the average value of the fatty level on fried chicken at fast food restaurant was 19.71% and street food of 25.29%. It can be concluded that there are differences in the levels of fat on fried chicken flour at fast food restaurants and street foods.Keywords: Levels of Fat; Fried Chicken Flour.

Co-Authors Alfiah, Siti Anik Handayati Anita Dwi Anggraini Aprilia Irmawati Aprilyadi, Nadi Astuti Setiyani Ayu Puspitasari Bambang Hadi Sugito Darjati Darjati Dedi Kurniawan Demes Nurmayanti Devi Puspitasari Devi Puspitasari Diah Titik Mutiarawati Evi Yunita N Hadi Suryono, Hadi Hotmaida Siagian Imam Khambali Indah Lestari Indah Lestari Indah Lestari Indira Ayuni Sri Pramasti Inggit Rianingtyas Ira Puspita Sari Isfentiani, Dina Juliana Christyaningsih Juliana Christyaningsih Kiaonarni OW Lembunai Tat Alberta, Lembunai Tat Luh Putu Rahayu Candra Dewi Lully Hani Endarini Lully Hanni Endarini Maruni Wiwin Diarti N. S. Widodo Ni Made Risma Fridayanti Nur Hatijah Retno Sasongkowati Rieke Dwi Ramadhany Riya Agustin Riya Agustin Sri Sulami Endah Astuti Suliati Suliati Sumasto, Hery Tacik Idayanti Teresia Retna Puspitadewi Vernanda Arsya Nabilla Winarni Winarni Woelansari, Evy Diah Yusianti Silviani

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