Siti Fatimah
D3 Analis Kesehatan STIKes Guna Bangsa Yogyakarta

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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.124 KB) | DOI: 10.30590/vol2-no2-p48-51

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (243.878 KB) | DOI: 10.30590/vol2-no2-p69-74

Abstract

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
Daya Antibakteri Ekstrak Etanol Daun Kubis (Brassica oleracea var.capitata f.alba) Terhadap Bakteri Escherichia coli Secara In Vitro Siti Fatimah; Yuliana Prasetyaningsih; Riska Amelia
Journal of Health (JoH) Vol 3 No 2 (2016): Journal of Health - July 2016
Publisher : LPPM STIKES Guna Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.539 KB) | DOI: 10.30590/vol3-no2-p62-68

Abstract

Background :. Escherichia coli is a bacteria cause of infections such as diarhea and urinary tractus infection. Antibiotic used for treatment of diarhea and urinary tractus infection include ampicilin, penicilin G, amoxicilin, chloramphenicol, tetracycline, and sulbenicin. These antibiotic are often used, but it has some side effects as well as the emergence of resistance. Treatment with minimal effects and does not cause mildew resistance continue to alternative antibacteria. Cabbage leaf is a vegetable which contains flavonoid, saponin, polifenol, and tanin that are antibacteria. The purpose of this study was to determine antibacteria effectivity ethanol extract of cabbage leaf (Brassica oleracea var.capitata f.alba) againts Escherichia coli bacteria in vitro. Method : This research is an experimental study with the method of diffusion (Kirby Bauer). Escherichia coli bacteria isolated obtained from Medical Laboratory Technology of Poltekkes Kemenkes Yogyakarta. Ethanol extract obtained through maseration extraction method and the concentration used were 60%, 70%, 80%, 80%, 90%, and 100%. Analysis of the research results in table and narration. Results : The results of inhibition zone is formed at a concentration of 60%, 70%, 80%, 90%, and 100% respectively are 11,33 mm, 12,33 mm, 13 mm, 14,33 mm, and 15 mm.). Conclusion : Ethanol extract of cabbage leaf (Brassica oleracea var.capitata f.alba) are antibacteria againts Escherichia coli bacteria with strong category in (10-20 mm).
Analisis Antalgin dalam Jamu Pegal Linu yang Dijual di Pasar Beringharjo Yogyakarta Siti Fatimah; Muji Rahayu; Debi Firma Indari
Journal of Health (JoH) Vol 4 No 1 (2017): Journal of Health - January 2017
Publisher : LPPM STIKES Guna Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (364.342 KB) | DOI: 10.30590/vol4-no1-p29-34

Abstract

Background: Traditional medicine is an ingredient or ingredients in the form of plant material, animal material, mineral materials, preparation essence (galenic), or mixtures of these materials that have historically been used for treatment, and can be applied according to the prevailing norms in society. Traditional medicine is often chosen as a remedy for health care is herbal, because herbal medicine is a health drink. Chemicals drugs were added by the makers of herbal medicine with the intent may be to increase the efficacy of herbal medicine and herbal medicine provide more instant effect, it is becoming a source of danger herbs. BPOM many find herbs aching pains who defiled chemical medicines like phenylbutazone, methampyrone, diclofenac sodium, piroxicam, paracetamol, prednisone, or dexamethasone. Chemicals a drug it is set in PERMENKES 007 of 2012. Methods: This research is to describe the whether or not of chemicals in the antalgin sold in the Beringharjo traditional market Yogyakarta. The method used to test the lab using thin layer chromatography. Research data presented in terms of percent. Results: Research is obtained value Rf sample 0.63 until 0.8 one sampel having the value Rf and fluorescence equal to standard methampyrone. Value Rf standard methampyrone 0,78 and red purple fluorescence. Conclusion: There are methampyrone in herbal medicine aching pains sold in the Beringharjo traditional market to a presentation positive results as many 8.3% and negative results 91.7%.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.369 KB) | DOI: 10.30590/vol3-no1-p33-38

Abstract

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.
Pengaruh Infusa Daun Jambu Biji (Psidium guajava Linn.) Terhadap Pertumbuhan Bakteri Escherichia coli Secara In Vitro Fitri Nadifah; Siti Fatimah; Lisa Susanti
Journal of Health (JoH) Vol 2 No 2 (2015): Journal of Health - July 2015
Publisher : LPPM STIKES Guna Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.701 KB) | DOI: 10.30590/vol2-no2-p65-68

Abstract

Background: Diarrhea is still a major health problem in Indonesia. This is due to the lack of knowledge about society hygiene and sanitation as well as there are still many people who haven't got health access. Guava (Psidium guajava) is a plant that has long been known by locals as traditional medicine. Some research has shown that extracts of the guava flesh is effective as an antidiarrheal. In addition, guava possessed efficacy as an anti-inflammatory, anti-mutagenic, anti-microbial and analgesic. Objective: To determine the effect of various concentrations of guava infusion leaves inhibiting E. coli growth in vitro. Methods: Third, fourth and fifth leaf from the tip were used as the materials. Leaves infusion concentration used was 20%, 40%, 60%, 80% and 100%. Each concentration infusion loaded into wells of Mueller-Hinton (MH) agar media. Radical zone around the wells measured as bacterial growth inhibition. The data were analyzed using one way analysis of variance (One-way ANOVAs). Results: There is the influence of infusion of guava leaves (Psidium guajava) on the growth of E. coli in vitro with a mean diameter of the smallest concentration of radicals zone which is 20% of 15.3 mm and the greatest concentration of 100% by 22 mm. Conclusion: Infusion of guava leaves have a strong influence in inhibiting E. coli growth as it has antibacterial chemical components.