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All Journal Indonesian Journal for Health Sciences (IJHS) Babul Ilmi Jurnal Ilmiah Multi Science Kesehatan Masker Medika Ruwa Jurai: Jurnal Kesehatan Lingkungan
Zairinayati Zairinayati
STIKes Muhammadiyah Palembang
Dentistry Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Journal : Ruwa Jurai: Jurnal Kesehatan Lingkungan

 1 
PENGGUNAAN LIDAH BUAYA (Aloe vera) SEBAGAI KOAGULAN ALAMI UNTUK MENURUNKAN KEKERUHAN AIR Elly January; Heri Shatriadi Chandra Putra; Zairinayati Zairinayati
Ruwa Jurai: Jurnal Kesehatan Lingkungan Vol 15, No 1 (2021)
Publisher : Department of Environmental Health, Tanjungkarang Health Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/rj.v15i1.2152

Abstract

Dug wells are the most widely used clean water facilities in the community, but they often have high turbidity levels. So that processing must be done using a coagulant material. Aloe vera is a natural ingredient that contains complex carbohydrates, sugars, and mucilages which can bind particles in water. This study aims to determine the effect of variations in Aloe vera doses on reducing water turbidity. This study used a completely randomized design (CRD) with three dose variations (0.1 ml, 0.2 ml, and 0.3 ml) and six repetitions. A total of 500 ml of raw water from resident wells was used for each treatment. The results showed that at a dose of 0.1 ml, the turbidity decreased by 3.7%, from 41.1 NTU to 39.6 NTU (SD = 0.54). The dose was 0.2 ml, decreased by 6.8% (38.3 NTU; SD = 1.54), and the dose was 0.3 ml decreased by 13.9% (35.4 NTU; SD = 1.02). Statistically, it showed a significant difference in turbidity in each treatment group (p-value <0.05). Research has shown that Aloe vera can be used as a natural coagulant, but further research is needed to determine the correct dosage.
ANALISIS KEBERADAAN RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI PASAR KOTA PALEMBANG Rizky Amelia; Zairinayati Zairinayati
Ruwa Jurai: Jurnal Kesehatan Lingkungan Vol 14, No 2 (2020)
Publisher : Department of Environmental Health, Tanjungkarang Health Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/rj.v14i2.2153

Abstract

Coloring substances in food are generally classified into two categories, namely natural dyes and synthetic dyes. Rhodamine B is a synthetic dye which is widely used in the textile industry. The use of Rhodamine B in food can cause irritation to digestion, inhalation, and eyes. This research was conducted to detect rhodamine B content in tomato sauce by adding detergent. The design of this study was a qualitative descriptive study conducted on tomato sauce on the market. The test results for the presence of rhodamine B in tomato sauce with the addition of detergent solution showed that from 6 samples examined, there were 4 samples that had a color change from bright red to pale red. The color change indicates that there is Rhodamine B in tomato sauce. Positive tomato sauce contains the harmful dye rhodamine B using a detergent solution as a medium to determine the content of synthetic dyes qualitatively.
Co-Authors Alan Sumadi Ari Udiyono Dwi Hartika Putri Elly January Heri Shatriadi Heri Shatriadi Chandra Putra Heri Shatriadi Shatriadi M Rian Maliandra RA. Hoetary Tirta Amalia Rio Purnama Rizky Amelia Triana Oktaviani Wiwi Andriani Yusniar Hanani