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ANALISA KADAR KAFEIN PADA KOPI HITAM YANG DISAJIKAN BERDASARKAN LAMA PENYEDUHANNYA Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 2: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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ANALISA KADAR KAFEIN PADA KOPI HITAM YANG DISAJIKANBERDASARKAN LAMA PENYEDUHANNYAÂ Siti Mardiyah, S.Si., M.Kes.Prodi D3 Analis Kesehatan UM SurabayaÂ AbstractÂ Coffee drinking is a favorite of many that can be enjoyed at home, at the office, at home, eat and shop - food stalls. Black coffee is one of the popular types of coffee community. Coffee consumption can cause addiction. Case is due to the caffeine content of alkaloid compounds xantin. Caffeine content of its size accepted by the body hanging from the means of treatment before drinking coffee. TheÂ Â longer timeÂ submertion Coffee will make the caffeine content in the drink gets higher.Therefore, the problem formulation in this study is will the old submertion of caffeine in black coffee? The purpose of this study is to find out the influence of long penyeduhan of caffeine in black coffee. This type of research is experimental. The sample in this study is that black coffee is often consumed by people who sold at the Market Prohibition of Sidoarjo. With black coffee sample criteria are branded or not branded. Variable in this study is the independent variable while the dependent variable brewing long the caffeine content.Data collection techniques of caffeine in black coffee served by long submertion by indirect observation using a set of laboratory experiments. Inspection rate this caffeine use spectrophotometry method. And data analysis techniques used ANOVA test to find out the influence of long submertion of caffeine in black coffee with Î± = 0.05. Once the proceeds of caffeine in black coffee in a statistical analysis shows the value of P = 0.000 (<0.05), the obtained conclusions that received behold Ha long submertion influence on the rate of caffeine in black coffee. Was proven that there was an increase in the rate of caffeine every submertion long time has been determined.Â Keyword : kafein, coffee,

Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng Pedagang Penyetan Di Sutorejo Surabaya Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 3: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng Pedagang Penyetan Di Sutorejo SurabayaÂ Siti Mardiyah, S.Si., M.Kes.Prodi D3 Analis Kesehatan UM SurabayaÂ AbstractÂ Cooking oil is the oil derived from plants or animal fat purified, is liquid at room temperature and is typically used to fry food. Cooking oil can be used up to 3-4 times a frying pan. If used repeatedly, the oil will change color. Oil damage can occur due to various factors, one of which is the temperature or heat which becomes a standard indicator forÂ high peroxide and acid numbers. Peroxide and acid number according to the requirements of SNI is 5.0 milligrams of oxygen per 100 gram. The aim of research to find out the levels of peroxide and acid in the cooking oil used by Penyetan traders at Sutorejo street in Surabaya.This is a descriptive research that finds out the levels of peroxide and acid in the cooking oil. The research population used is the cooking oil of Penyetan traders at Sutorejo street Surabaya, and samples of it are 36 samples taken randomly. The content analysis of peroxide and acid uses iodometric method.The result shows that there are 6 samples qualified with a percentage of 17% and 30 samples did not qualify with a percentage of 83% and 9 samples qualify percentage of 25%, 27 do not qualify with a percentage of 75% according to the SNI, National Standardization of Indonesia .Keyword: Oil, Peroxide, Acid

EFEKTIFITAS PENGUSIR NYAMUK ELEKTRIK DARI EKSTRAK KULIT DURIAN (DuriozibethinusMurr) Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 4: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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EFEKTIFITAS PENGUSIR NYAMUK ELEKTRIK DARI EKSTRAK KULIT DURIAN (DuriozibethinusMurr) Â By. Siti Mardiyah, Moh.Imam RoyaldiÂ Prodi D3 Analis UM SurabayaÂ ABSTRACTAedesaegypti is a type of mosquito that can carry dengue virus causes dengue fever. Efforts to eradicate the Aedesaegypti mosquito as a vector of dengue fever have often done, but the lack of public awareness about environmental hygiene still hamper such efforts. Therefore, the electric mosquito repellent products, which are considered practical to avoid mosquito bites, are widely used. However, the use of such products has the potential to cause environmental pollution and health problems. Durian rind extract is a natural insecticide materials that could become an alternative material as a substitute chemicals of mosquito repellent products.This research is an experimental study that aims to compare the repelling power effectiveness between durian rind extract and electric mosquito repellent in repelling Aedesaegypti mosquito. The population in this study is the Aedesaegypti mosquito breeding obtained from from East Java Provincial Health Office with samples taken as 640 mosquitoes were put in each room with 15 tails.The results showed that there are differences in effectiveness of repelling power between the durian rind extract and electric mosquito repellent in repelling the Aedesaegypti mosquito. This was evidenced by statistical tests using independent t test in which the value Tcount = 12.603 with sign value. 0.000 <0.005, which means H0 is rejected or no difference. The big difference is because the active substance in extracts of different anti-mosquito durian and it also shows that the durian rind extract has expelled under the power of an electric mosquito repellent. So, to have equal power of repelling with the electric mosquito, it needs durian rind extract concentration which is greater than 25%.Keywords: Aedesaegypti, durian rind extract DuriozibethinusMurr

ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ES Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ESSiti Mardiyah, S.Si, M.Kes.Sitimardiyahfix2@gmail.com Prodi D3 Analis Kesehatan UM SurabayaÂ AbstractFermented milk is one of dairy products, obtained by fermentation of milk by certain microbes to produce lactic acid. In general, fermented milk stored at a temperature of 50C cooler cupboard to inhibit acid formation by bacteria is still alive, so as to avoid excessive formation of a sour taste. During storage of fermented milk pH decreased continuously. At a temperature of 100C, the damage began to emerge after 3-4 days of storage, which is a sour, watery, and the accompanying changes in the original tender texture and cause contamination between certain bacteria that cause alcohol. Based on the above formulation of the problem can be taken "Is there any effect of fermented milk storage time in the freezer for alcohol content? ". The purpose of this study was to investigate the effect of storage time of fermented milk in the fridge for alcohol content. This research is a type of observational analytic studies because there is no treatment of the researchers aimed to determine the effect of long storage of fermented milk in the fridge for alcohol content. The sampling technique used is random sampling, totaling 5 samples at each storage time. Research variables consisting of the independent variable storage time, and the dependent variable is the alcohol content. The level of alcohol is done in fermented milk after being stored for 1 week, 2 weeks, 3 weeks, and 4 weeks using the method five times Pycnometer with replication. From the results of this study the mean increase in the alcohol content of fermented milk on each storage time is 1 week, 2 weeks, 3 weeks and 4 weeks. Having performed using ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed Ha Ho is rejected or accepted, which means there is the influence of storage time of fermented milk in the fridge for alcohol content.Â Keyword : fermented milk, alchohol level

Analisis Siklamat Berbagai Merk Kopi Sachet Yang Di Jual Di Pasar Keputih Surabaya Nastiti Kartikorini; Diah Ariana; Rinza Rahmawati Samsudin; Siti Mardiyah; Baterun Kunsah
Indonesian Academia Health Sciences Journal Vol 2 No 1 (2023): Indonesian Academia Health Sciences Journal
Publisher : Universitas Muhammadiyah Surabaya

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Coffee is a type of plant that contains caffeine and can be processed into a delicious drink. In the process of making coffee usually used artificial sweeteners and natural sweeteners. People prefer artificial (synthetic) sweeteners because they are relatively cheap and easy to obtain. The artificial sweetener that is often used by traders is cyclamate. Cyclamate is highly soluble in water and has a sweetness level of 30 times that of sugar. According to research conducted by Indoforum, 2008 in Sebayang, et.al. 2015, Artificial sweeteners (cyclamate) can have negative effects on human health. This study aims at Cyclamate Analysis of Various Brands of Coffee Sachets Sold at Pasar Keputih Surabaya. This type of research is descriptive with a total sample of 30 samples, with qualitative analysis. Using the deposition reaction test method, namely if there is a white precipitate of BaSO4, it means that the sample contains cyclamate / the sample is positive. The results of the cyclamate analysis study on 30 samples of sachet packaged coffee drinks taken from the Surabaya keputih market were not detected or did not contain cyclamate, this was because no white precipitate of BaSO4 was formed when analyzed with the BaCl2 reaction. It can be concluded that the 30 samples of coffee drinks that were The cyclamate has been examined and does not contain artificial sweeteners (cyclamate).

Peran Islamic Sosial Finance Dalam Mewujudkan Sustainable Devoplement Bidang Pangan Pasca Pandemi Covid 19 Siti Mardiyah
Finest : Jurnal Riset dan Pengembangan Ekonomi Islam Vol 5, No 1 (2021): Finest : Jurnal Riset dan Pengembangan Ekonomi Islam
Publisher : Finest : Jurnal Riset dan Pengembangan Ekonomi Islam

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Dalam Islam, produksi pertanian sangat penting dalam memastikan pangan yang berkelanjutan. Pemerintah memiliki peran penting dalam ketersediaan dan aksesibilitas pangan bagi masyarakat. Dalam sejarah Islam, terdapat pola cadangan pangan yang berkelanjutan untuk menjamin ketersediaan pangan seperti yang dilakukan oleh Nabi Yusuf dan Umar bin Khattab. Peran keuangan syariah sangat signifikan dalam menjamin pendistribusian aset di setiap lini kehidupan mulai dari penerapan pajak kepada non muslim, zakat dan takaful ijtima'i lainnya. tujuan penelitian ini adalah untuk mengetahui peran islamic social finance dalam mewujudkan sustainable development bidang pangan pasca pandemi covid-19. Metode penelitian yang digunakan adalah metode kualitatif fenomenologi. hasil penelitian ini menunjukkan bahwa dalam islam, produksi pertanian sangat penting untuk di tingkatkan sehingga pada masa pasca pandemic ini, pada sektor pangan dan makanan bisa terjamin dan terkendali untuk kepentingan masyarakat Indonesia secara meluas

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