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All Journal THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Empowerment: Jurnal Pengabdian Masyarakat Clinical, Analytical, Pharmaceutical, and Pharmacy Community Journal

Siti Mardiyah

Universitas Muhammadiyah Surabaya

Author-ID : 2586714

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Articles

Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 1 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i1.7509

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P <0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

Efek Anti Oksidan Bawang Putih terhadap Penurunan Bilangan Peroksida Minyak Jelantah Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 2 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Used cooking oil is leftover cooking oil from food frying processes. The use of cooking oil which is repeated with a high temperature and a long time can cause the oil to oxidation and hydrolysis, resulting in increased levels of peroxide. High peroxide value can pose a health hazard. Allisin is antioxidants contained in garlic. Allisin are primary antioxidants which act as free radical scavengers that can slow oxidation on used cooking oil. The purpose of this study was to determine the effect of garlic on decreased levels of peroxide in used cooking oil. This type of research is experimental by the number of samples in each treatment as many as 4 samples. Formulation of the problem of this study is whether there is the effect of adding garlic to decreased levels of peroxide on used cooking oil.From the results of the average levels of peroxide in used cooking oil that has been saved within 3 days is 26.0482 control mEq, 10 mEq% 23.65098, 22.71355 mEq 20%, 30% mEq 18.65023, 17.92128 mEq 40%, 50% 16.52508 mEq. Statistical analysis with ANOVA test shows the effect of adding garlic to decreased levels of peroxide in used cooking oil with p value (sig) = 0.000 which is smaller than 0.05. The results of Tukey HSD test showed the addition of garlic 30% is effective to reduce levels of peroxide on used cooking oil.Therefore, the addition of garlic may inhibit the process of rancidity and lower levels of peroxide in used cooking oil.KEYWORDS: garlic, cooking oil, peroxide value

Pengaruh Lama Pemanasan Terhadap Kadar Alkohol Pada Nira Siwalan (Borassus flabellifer) siti mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 1 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

abstractNira is a raw material for the manufacture of liquid brown sugar, palm sugar, and alcoholic beverages. Among these products are the most widely used alcoholic beverage. During this siwalan juice as a beverage consumed fresh, the storage period is relatively short whice for 1-2 days. If after 3 days the beverage is consumed will have a negative impact, to reduce the alcohol content is then made warming. Based on the above background can be taken formulation of the problem "whether there was an effect on levels of alcohol prolonged heating on sap siwalan"?. The purpose of this study was to determine whether there was an effect on levels of alcohol prolonged heating on sap siwalan. This research is a kind of experimental research with the aim to determine the effect of prolonged heating of the alcohol content in the sap siwalan. The sampling technique used was random sampling, totaling 24 samples. Variable work was composed of independent variables and the dependent variable. Alcohol Examination conducted on sap siwalan by doing without heating or 0 minutes, 10 minutes, 20 minutes and 30 minutes, using a number of methods Pycnometer six replication. From these results a decrease in the average alcohol content of sap siwalan on any heating for 10 min, 20 min and 30 min, after using ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed Ha Ho is rejected or accepted which means there is prolonged heating effect on levels of alcohol in the juice siwalan.Key word : Nira, Level of alcohol, prolonger heating

Uji Daya Serap Diapers Anti Ruam (Diapers Rash) Modifikasi Sabut Kelapa (Cocosnucifera) Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 2, No 2 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

The World Health Organization (WHO) reported in 2012 that the prevalence of skin irritation (diaper rash) in infants was quite high at 25% due to the use of diapers. One of the causes of diaper rash is caused by low diaper absorption. Increased absorption of diaper can be done by increasing the absorbent ability of diapers to absorb baby urine. The natural absorbent that can be modified in baby diapers is coconut fiber. Cellulose content in coconut fiber has the ability to absorb liquid high enough. This potential can be applied to absorb urine and sweat so that it can reduce moisture in baby diapers. Diapers that have high absorption can prevent the occurrence of rashes in infants. This study aims to examine differences in absorbency of diapers. Without coconut fiber and coconut husk modification diapers. This type of research is experimental. The population and sample of the study were baby diapers with a total sample of 32 which were divided into 2 groups namely baby diapers without coconut fiber and with modification of coconut fiber. Testing for diaper absorption is carried out in a laboratory manner by measuring the volume and time of absorption of fluids given to diapers to the saturation limit (leak). The data analysis technique uses the independent t-test. Based on the results of the independent t-test showed that there were significant differences in the amount of volume and time of absorption of fluids given to bunch diapers and with coconut fiber. Thus it can be concluded that there is a significant influence on the addition of coconut fiber to the absorption of fluid in baby diapers. Keywords: Diapers, Rash, Coconut Fiber.

PROFIL TANIN PADA TEH SEDUH DENGAN PAPARAN SUHU PENYEDUHAN YANG BERBEDA Diah Ariana; Nastiti Kartikorini; Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 1 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i1.7605

Abstract Tea is a beverage widely consumed by all levels of society as in addition to economic and easy to get, tea is also deemed to provide health benefits. One of the compounds that plays a role as antioxidant and antimicrobial in the tea for body health is tannin. The size of tannin content received by body depends on the way of processing tea before drinking. The higher the infusion temperature of tea infusion, it will make the content of tannin in the drinks is increasing. So the statement of problem in this research is whether there is any effect of infusion temperature on tannin content in tea infusion. This research aims to find out the effect of infusion temperature on tannin content in tea infusion. The type is experimental research. The sample is infused tea mostly consumed by people which is sold in market of Pacar Keling Surabaya. Total of samples used in this research is 40 grams of infused tea packages divided into two (2) treatments with 8 repetitions in each treatment. The variables are independent variable namely infusion temperature while the dependent variable is tannin content. From the examination of tannin content based on infusion temperature, it is known that the average of tannin content with infusion temperature of 700C and 1000C is 42.84% and 43.41% in a gram unit or 100 grams of infused water. The result of paired t test shows there is no effect of infusion temperature on tannin content in infusion tea with significant value more than 0.05 or 5%. Possible factor of no influence of temperature on tannin content is the length of infusion used which shall be not too long around 3-5 minutes. Password: Tea, Infusion Temperature, Tannin

Edukasi Sertifikasi Self Declare Kepada Pelaku Usaha Mikro, Kecil Dan Menengah (UMKM) Di Kec. Genteng Kota Surabaya Siti Mardiyah; Baterun Kunsah; Fitrotin Azizah
Empowerment: Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2023): MEI 2023
Publisher : Pusat Riset Manajemen dan Publikasi Ilmiah Serta Pengembangan Sumber Daya Manusia Sinergi Cendikia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55983/empjcs.v2i3.404

Halal-H aram is the substance of the law and the needs of Muslims. Along with the development of products on the market, it is difficult to detect halal. The needs of halal products can be met by Micro Small Enterprises Menengah (MSMEs) kec. Genteng Surabaya, but do not have knowledge of halal certification and how to apply. Therefore, education about the halal self-declare certificate is needed facilitated by the SEHATI 22 program. The purpose of this activity is to increase the knowledge of MSMEactors. Roof tiles regarding halal certification self declare SEHATI 22. Educational activities are carried out by counseling methods through 3 stages, namely Coordination, Implementationn and Creation of a siHalal account. The success of activities is measured by indicators: 1. Participation of MSME actors in socialization; 2. Distribution of MSMEs in tile district; 3.Ownership of Business Parent Number (NIB); 4. Types of MSME products; 5. Ownership of siHalal account. The results of the activity describe the level of knowledge of MSMEs kec. Glightly by measuring the percentage of achievement of activity indicators:1. MSME participation in socialization activities 80%, 2. The distribution of MSMEs in 5 villages is 52% tile, 23% capacity, 7% finisher, 11% ketabang and 7% Kaliasin barong; 3.85% NIB ownership; 4. Types of MSME products 85% food and beverages; 5. 33% siHalal account ownership. Based on the results of the activity, it was concluded that there was an increase in the knowledge of MSMEs kec. Genteng about halal self-declare certification so that it has the potential to get halal certification through the SEHATI22 program, especially food and beverage products that already have NIB and siHalal accounts.

Profil Kesegaran Ikan Laut Dengan Pengawet Cuka Kulit Nanas (Ananas Comosus) Sebagai Pengganti Formalin Siti Mardiyah; Syafadila Eriana Kusmawati; Nastiti Kartikarini
Camellia : Clinical, Pharmaceutical, Analytical and Pharmacy Community Journal Vol 2 No 2 (2023): Camellia : Clinical, Pharmaceutical, Analytical, and Pharmacy Community Journal
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/cam.v2i2.20948

Ikan merupakan salah satu sumber protein hewani yang banyak dikonsumsi oleh Masyarakat. Ikan memiliki potensi cukup tinggi serta mempunyai kandungan gizi yang lengkap dengan nilai protein mencapai 26%. Namun dengan hal ini ikan mudah mengalami kerusakan. Oleh karena itu sebagian besar nelayan menggunakan formalin sebagai bahan pengawet hasil tangkapan ikan. Formalin tidak diperbolehkan ada dalam bahan makanan karena berbahaya bagi kesehatan Oleh karena itu penggunaan pengawet alami menjadi pilihan alternatif untuk mengawetkan ikan segar. Cuka kulit nanas merupakan salah satu bahan pengawet alami yang dapat digunakan karena memilik kandungan asam asetat yang berfungsi sebagai antimikroba yang mencegah pertumbuhan bakteri pada ikan.Tujuan penelitian ini adalah untuk mengetahui profil kesegaran ikan pada kelompok tanpa pengawetan, cuka kulit nanas dan formalin. Jenis penelitian ini adalah deskriptif untuk mengetahui profil kesegaran ikan yang inkubasi selama 12 jam pada 3 kelompok pengawetan. Kesegaran ikan dinilai secara organolpetik oleh 10 panelis. Kemudian profil kesegaran ikan dikategorikan menajdi segar, sedang dan busuk. Analisis data menggunakan uji statistitk desktriptif dengan menghitung prosesntase kategori kesegaran ikan. Hasil penelitian menunjukan bahwa daya simpan ikan segar pada kelompok tanpa pengawet di peroleh ikan busuk 90%, ikan sedang 10%,ikan segar 0%. Dengan nilai rerata 4,7 terkategori busuk. Sedangkan pada kelompok cuka kulit nanas di perolehikan busuk 0%,ikan sedang 76%,ikan segar 23%, denagan rerata keswgaran ikan 6,8 termasuk kategori sedang (masih bisa dikonsumsi). Sedangkan pada kelompok formlalin diperoleh ikan busuk 0%,ikan sedang 38%,ikan segar 62%, dengan rerata nilai kesegaran ikan 7,0 termasuk kategori segar. Dengan demikian cuka kulit naans dapat dipertimbangkan sebagai pengawet alami yang aman pengganti formalin.

Co-Authors Baterun Kunsah Diah Ariana Fitrotin Azizah Nastiti Kartikarini Nastiti Kartikorini Syafadila Eriana Kusmawati

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