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PENURUNAN KADAR FORMALIN DALAM IKAN ASIN TERI NASI MELALUI PERENDAMAN DALAM CUKA MAKAN Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 3 (2018): Jurnal Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Anchovy salted fish is relatively popular with the community, but there are still many that contain formaldehyde, especially in Yogyakarta. One effort can be made to reduce formaldehyde concentrations by soaking in organic acids. Vinegar is an organic acid that can be used to break formaldehyde bonds with protein in anchovy salted fish. The purpose of this study was to identify formalin and the effect of the concentration of vinegar on the formaldehyde in anchovy salted fish sold in the Yogyakarta Traditional Market. Sampling was conducted in 5 Yogyakarta Traditional Markets with 5 samples from 5 different markets in each market. Positive samples were soaked in vinegar solutions0, 2, 5, 10, 15 and 20%. Determination of formaldehyde concentration before and after soaking in vinegar solution was using the acidimetric method with HCl 1,0029 N standard solution and methyl red indicator. Based on the results of the formalin kit test, there were 84% of 25 samples is containing formaldehyde. Formaldehyde concentration in the sample before soaking was 12,642%. At 30 minutes soaking for concentrations of 0, 2, 5, 10, 15, and 20% for eating vinegar, the amount of formalin decrease in succession was 76.19; 88.10; 90,48; 95,24; and 97.62%.The higher the concentration of vinegar used, the more formalin that was successfully reduced from anchovy salted fish (Sig. <0.05).

EVALUASI TINGKAT KEPUASAN PENGGUNA SISTEM INFORMASI MANAJEMEN RUMAH SAKIT MENGGUNAKAN MODEL END USER COMPUTING SATISFACTION DI RSUD PANEMBAHAN SENOPATI BANTUL Amelia Handayani Burhan; Windadari Murni Hartini
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 3 (2018): Jurnal Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Hospital Management Information System (SIMRS) role in in both medical or non-medical data storage of patient which processed into information, in the form of reporting to assist management in determining the decisions and policies related to hospital services. The purpose of this study was to evaluate the level of user satisfaction Hospital Management Information System using a Model End User Computing Satisfaction in hospitals Panembahan Senopati Bantul.The research design used in this study was cross sectional research design. Samples were selected by simple random sampling with a sample size of 91. Analysis of data using computer programs with Univariate analysis by means of descriptive and bivariate analysis using product moment correlation statistic test. As for the degree of trust that is used is 95% and Î± = 0:05. Results from this study is the level of performance SIMRS approval by the element content of 74.03%, format element 68.50% , the element of accuracy 68.24% , timeliness element of 69.67%, and the element of ease of use at 71,39%. SIMRS user satisfaction level of 71.90%. Correlation test results obtained using the Pearson correlation correlation value of 0.719 and a significance value of 0.000. Results of determination (R2) in regression models known summary of 0.510 or 51.0%. The conclusion of this study is the degree of agreement on the performance SIMRS and the level of user satisfaction in hospitals Panembahan SIMRS Senopati Bantul not reached 80% of the expected, and there is significant correlation between performance SIMRS with SIMRS user satisfaction.

HUBUNGAN ANTARA KECEPATAN PEMBERKASAN REKAM MEDIS ELEKTRONIK RAWAT JALAN DAN KETEPATAN WAKTU PENGUMPULAN BERKAS JAMINAN KESEHATAN NASIONAL (JKN) DI KLINIK INTERNE RS BETHESDA Amelia Handayani Burhan; Ibnu Mardiyoko
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 3 (2018): Jurnal Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Medical records as one of the conditions for submitting claims for National Health Insurance (JKN), where JKN file collection has a time limit. Therefore, the speed needed to manage medical record files, one with electronic archiving. The purpose of this study was to determine the relationship between the speed of filing electronic medical records on the timeliness of JKN outpatient file collection at the Interne Clinic of Bethesda Hospital, Yogyakarta. This research method uses analytic observational studies. The population of this study was 536 JKN Interne Clinic files, with a sample of 284 electronic medical record files. Furthermore, the data was processed statistically using Chi-Square and simple logistic regression. The results showed that there was a relationship between the speed of electronic filing and the timeliness of JKN file submission. The relationship is the effect of the speed of filing electronic medical records on the timeliness of JKN file collection with the risk of small inaccuracies (PR <1).

Efektivitas Suhu Perendaman Nanas dan Jeruk Nipis terhadap Penurunan Kadar Formalin dalam Ikan Asin Teri Nasi Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 6 No. 2 (2021): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Anchovy salted fish are in great demand by the public. Unfortunately, in recent years, anchovy salted fish containing formalin have been found. Various efforts have been made to reduce the amount of formalin that may be consumed when people process anchovies and anchovies, including using ingredients that contain acids, such as pineapple and lime. In addition to the addition of acid compounds, formalin can also be removed by applying heat. Based on these two things, this study aims to find out the effectiveness or influence of the immersion temperature of pineapple and lime juice on the level of formalin present in anchovies and anchovies. The research design is Posttest Only Control Design. Samples of anchovy salted fish were obtained from 5 traditional markets in the city of Yogyakarta by random sampling method. The identification of formalin in the sample was tested using the ET Group brand formalin test kit. The positive samples were then treated with pineapple and lime juice immersion at temperatures of 30, 45, 60, 75 and 90°C for 30 minutes, respectively. Formalin levels before and after treatment were determined by acidimetric method using HCl solution and methyl red indicator. Furthermore, the research data were tested statistically. The results of the qualitative test found that all positive samples contained formalin. The level of formalin in the sample before treatment was 0.939% (w/w). Soaking anchovies and anchovies with pineapple and lime juice at various temperatures was proven to be effective in reducing formalin levels (Sig<0.05). The higher the temperature, the more formalin is successfully removed. At a temperature of 90°C, pineapple juice was able to reduce formalin levels up to 51% while lime juice was able to reduce formalin levels up to 71%.

Narrative Review: Analisis Kadar Asam Lemak Bebas dan Kadar Air dalam Minyak Jelantah Sawit Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 6 No. 2 (2021): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Free fatty acids in used cooking oil are long chain fatty acids that are not esterified. Free fatty acids contain long chain saturated fatty acids. The more consumption of free fatty acids, will increase the level of Low Density Lipoprotein (LDL) in the blood which is bad cholesterol. The water content in cooking oil causes oxidation of the used cooking oil. Oxidation also causes the oil to darken. It is predicted that the colored compounds in the fried ingredients will dissolve in the oil and cause the formation of a dark color. This study aims to describe the techniques for determining the free fatty acid content and water content in used cooking oil. This study uses a narrative review. Literature search uses strategies, such as searching for articles in research journal databases, searching through the internet and reviewing articles. The articles selected by the researchers were based on the desired criteria, namely the quality of used cooking oil in terms of acidity and water content. Search articles using the Google Scholar search engine, research gate and science direct which have been determined according to inclusion and exclusion. Extraction results from 10 journal articles were selected through inclusion and exclusion stages according to research questions with PICO parameters and there was 1 article examining free fatty acid levels using the spectrophotometric method with levels of 0.270% to 0.363%. The free fatty acid content of 9 articles that used the alkalimetric titration method had levels between 0.202% to 12.07%. There are 7 samples of used palm oil that still meet the standards of SNI 7709:2012. The water content of used cooking oil was obtained using the gravimetric method with levels between 0.01% to 5.18% and there were 8 samples that still met the standard of SNI 7709:2012.

Potensi Umbi Bit (Beta vulgaris L.) dan Ubi Ungu (Ipomoea batatas L.) sebagai Indikator Alami Formalin dalam Makanan Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 4 (2019): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

ABSTRAK Formaldehid yang lebih dikenal dengan nama formalin ini adalah salah satu zat yang dilarang dan berbahaya apabila ditambahkan pada makanan. Namun bagi sebagian orang terutama produsen makanan tetap menggunakan formalin sebagai bahan pengawet makanan. Penelitian ini bertujuan untuk menciptakan alternatif pengujian terhadap formalin dalam makanan yang ramah lingkungan dengan menggunakan bahan alami yang mengandung antosianin. Salah satunya menggunakan umbi-umbian yaitu umbi bit dan ubi ungu. Sampel yang digunakan dalam penelitian ini adalah umbi bit dan ubi ungu yang dibeli di Superindo Kotagede, Yogyakarta. Pengujian dilakukan secara kualitatif dengan membuat larutan indikator alami umbi bit dan ubi ungu berbagai variasi konsentrasi, yaitu 50, 75, dan 100% v/v kemudian diujikan pada larutan formalin dengan kadar 0,1%, 1% dan larutan tahu berformalin. Pengujian yang dilakukan yaitu uji warna, waktu respon, uji resprodusibilitas, uji spesifisitas, dan uji stabilitas. Berdasarkan hasil penelitian, sari umbi bit dan ubi ungu dapat digunakan untuk mengidentifikasi formalin. Untuk uji warna dan uji spesifisitas indikator alami dari sari umbi bit memiliki performa yang lebih baik dari pada indikator alami dari sari ubi ungu. Sedangkan pada uji waktu respon, uji resprodusibilitas, dan uji stabilitas kedua larutan indikator alami tersebut memiliki performa yang sama. Apabila akan menggunakan larutan indikator alami umbi bit dan ubi ungu sebaiknya dibuat variasi konsentrasi sari umbi bit dan ubi ungu terhadap alkohol 50% v/v. Hal tersebut dikarenakan pada variasi konsentrasi 50% v/v menghasilkan warna indikator yang paling baik daripada variasi konsentrasi 75% dan 100%, serta memiliki perubahan warna yang lebih baik saat ditambahkan pada sampel formalin.

Pengaruh Konsentrasi Perendaman Pandan (Pandanus amarilifolius Roxb.) sebagai Pereduksi Alami Kadar Formalin Pada Ikan Asin Teri Nasi Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 5 (2020): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Anchovy salted fish is a food that is in demand by the people of Indonesia. Several studies have shown that anchovy salted fish circulating in Yogyakarta traditional markets contain positive samples of salted fish containing formalin. Formalin can cause cancer and even death. Therefore, it is necessary to make efforts to reduce formalin levels, one of which is by soaking anchovy salted fish in pandan juice solution, because pandan contains saponin compounds that are able to reduce formalin levels. This study aims to determine the effect of variations in the concentration of pandan juice solution on reducing formalin levels in anchovy salted fish. The research was conducted at the Chemical Laboratory of the Bhakti Setya Indonesia Health Polytechnic, Yogyakarta. The sample used was 25 samples of anchovy salted fish obtained from 5 traditional markets in Yogyakarta. The study was conducted on samples that were positive for formalin, the determination of formalin levels was tested quantitatively by the Acidimetric Titration method using a standard solution of 0.00009 N HCl and methyl red indicator. The determination of the concentration was carried out before and after soaking the pandan juice solution for 1 hour with variations in the concentration of pandan juice soaking 25, 40, 55, 70, and 85% as much as 20 ml with a weight of 6 grams of anchovy salted fish. The results showed that of the 25 samples of anchovy salted fish there were 24 samples that were positive for formalin. The level of formalin in anchovy salted fish before treatment was 1.283% and after treatment had the following results: 1.218; 1.142; 1.025; 0.908; and 0.767% w/w. The results of statistical analysis One Way ANOVA obtained a significance value of 0.00 < 0.05, which means that variations in the concentration of pandan juice immersion have an effect on reducing formalin levels in anchovy salted fish. The optimal concentration of pandan juice immersion (Pandanus amarylifolius Roxb.) to reduce formalin levels is 85% with a decrease in levels of 40.243%

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