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Nardin Nardin
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Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Public Health Other

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Pemantapan mutu Parameter Trombosit pada alat hematologi analyzer dan metode sediaan apusan darah tipis di balai besar laboratorium kesehatan mansyarakat Nardin Nardin
Jurnal Media Laboran Vol 6 No 2 (2016): Media Laboran : Jurnal Analis Kesehatan
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

Penelitian ini bertujuan untuk mengetahui jaminan kualitas trombosit pada alat penganalisis parameter hematologi dan metode persiapan apusan darah. Teknik pengambilan sampel dengan accidental sampling sebanyak 10 sampel. Dari penelitian trombosit dengan metode persiapan thin bload smear pada 3 Juli 5 Juli 2016 jumlah selisihnya kurang dari 2 SD, maka hasil ini dapat dinyatakan valid atau diterima. Disarankan untuk penelitian lebih lanjut hitung trombosit dengan metode persiapan hapusan darah tipis harus dicari sehingga sel darah baik trombosit dan sel darah merah tidak tumpang tindih, atau tumpang tindih untuk menghindari kesalahan dalam menghitung sel darah dan menyarankan menggunakan dua penghitung, satu untuk trombosit dan satu untuk eritrosit.
Gambaran Mikroba Patogen Pada Gorengan Yang Dijual Di Sekitar Jalan Abdul Kadir Kota Makassar Nardin nardin; Siti Hajar
Jurnal Media Laboran Vol 10 No 2 (2020): November
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Fried food is a snack food that is in great demand by the public, which is easily contaminated with bacteria both because of the behavior of the handler and its storage which is always served openly and the presentation of food that is not clean and does not meet sanitary requirements. This contributes greatly to the incidence of foodborne diseases, where we know that food is one of the media for disease transmission and in the end it becomes a foodborne disease. This study aims to determine the types of pathogenic microbes and the microbial content found in fried snacks. Sampling was done directly, as many as 5 samples. This type of research is a descriptive laboratory observation. From the research data on 5 samples, 2 samples were found to have Escherichia coli bacteria. While Staphylococcus aureus and Salmonella Sp bacteria were not found, but other bacteria such as Providencia Sp, Enterobacter Sp, Sitobacter Diversus and Serrati Sp were found. Keywords: Pathogenic Microbes, snacks, esherichia coli,staphylococcus aureus, salmonella
Analisis Kadar Yodium pada Garam yang Diproduksi di Kecamatan Labakkang Kabupaten Pangkep Nardin Nardin; Yunita Wandira
Jurnal Media Laboran Vol 10 No 1 (2020): Mei
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Iodized salt is salt that has been enriched with iodine which is very important for the body. Iodized which is used as consumption must comply with the Indonesian National Standard (SNI) that has been set. The purpose of this study was to determine the iodine content contained in salts produced in Labakkang District, Pangkep Regency in 2018. The type of research used was descriptive by giving an overview of iodine levels (KIO3) in salt with a population of all salt sellers in Labakkang District, Pangkep Regency using five samples with sampling techniques, namely purposive sampling conducted with qualitative tests and quantitative tests on August 24, 2018 at the Pharmacy Laboratory of the University of East Indonesia. The results of laboratory tests on iodine levels in salt with a qualitative test showed positive results in all samples and quantitative tests obtained iodine content that in sample C the iodine content was in accordance with SNI standards. In sample B and sample E approaching from the established SNI standard while in samples A and D are far below the SNI standard. Based on the results of the study, it can be concluded that iodine content in salts produced in Labakkang sub-district, Pangkep regency is only 1 sample that meets SNI standards, namely 30-80 ppm.
Co-Authors Siti Hajar Yunita Wandira