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All Journal JHTS Jurnal Ilmiah Dr. Aloei Saboe
Ni Luh Arwati
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OVERVIEW OF FASTING BLOOD GLUCOSE LEVELS IN HYPERTENSION PUSHERS IN THE WORKING AREA OF PUSKESMAS, EAST CITY Firda R. Thaib; Yusri Halada; Ni Luh Arwati
Journal of Health, Technology and Science (JHTS) Vol. 2 No. 3 (2021): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.136 KB) | DOI: 10.47918/jhts.v2i3.202

Abstract

Based on data from the Gorontalo Province Health Office in 2018, the city of Gorontalo was ranked third in cases of hypertension. Hypertension is a major risk factor for DM. The relationship with DM is very complex, Hypertension can make cells insensitive to insulin (insulin resistant) while insulin plays a role in increasing glucose uptake in many cells and in this way also regulates carbohydrate metabolism, so that if there is insulin resistance by cells, the sugar levels in the blood can also experience interference. This study aims to determine the description of fasting blood glucose levels in hypertension patients using the high, low and normal POCT method in the working area of ​​the East City Health Center. This research is a quantitative descriptive study with a total of 33 samples. Using a glucometer. This research is processed through the IBM SPSS Statistic V25.0 program then the data is presented in tabular form and reported as a percentage using the Frequency Distribution formula. The results showed that the average high fasting blood glucose levels in hypertension sufferers were 15 (45.5%) whereas for hypertension patients who have low fasting blood glucose levels 0% for hypertension sufferers have normal fasting blood glucose levels 18 (54.5%), Suggestions are expected that people with hypertension maintain a regular diet, and for other researchers it is hoped that they can increase the number of samples and use other methods so that the results obtained are maximized.
IDENTIFICATION OF ORGANIC COMPOUNDS AS CARBOHYDRATES AND CHEMICALS CONTAINED IN THEM Fitriana Maod; Fitrawati Dukalang; Ni Luh Arwati
Journal of Health, Technology and Science (JHTS) Vol. 3 No. 1 (2022): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.137 KB) | DOI: 10.47918/jhts.v3i1.267

Abstract

This study aims to observe the structure of some carbohydrates through their reaction properties with multiple test reagents and know and understand various carbohydrate tests. Research methods used Research methods used are analytics with experimental design (pre experimental), Object of research is milk, honey, sago, flour and amylum. Then to five samples each added with NaOH, HCL, Aquades to find out if the five samples contain carbohirat or not. The results showed that Carbohydrates are nutrients in the form of organic compounds consisting of carbon atoms, hydrogen, and oxygen used as energy-forming materials. In this carbohydrate study, an iodine test was conducted to prove the presence of carbohydrate content in 5 samples of foodstuffs, namely iodine test on sago, honey, amylum, flour and milk. In the first experiment milk added NaOH, HCL, aquades the result did not change the layer and color, then the second experiment on honey in the pond NaOH, HCL, Aquades the result is two layers and the change of color to blackish yellow, then the third experiment on flour added NaOH, HCL, Aquades the result there are two layers and discoloration in each organic compound mixed in the sample, next experiment to the fourth on sago added NaOH, HCL,
IDENTIFICATION OF BORAX AND FORMALIN CONTENT IN WET NOODLES AND MEATBALLS IN GORONTALO CITY Della Fatimi Modeong; Farid Buhari; Ni Luh Arwati
Journal of Health, Technology and Science (JHTS) Vol. 3 No. 1 (2022): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.985 KB) | DOI: 10.47918/jhts.v3i1.270

Abstract

This study aims to determine the presence of additives in food samples in wet noodles and meatballs. The research method used is an analytical method with an experimental design (pre-experimental, the object of research is wet noodles and meatballs. Then both samples are added with formalin and borax to determine whether the two samples contain borax and formalin or not. The results showed that none of the samples contained borax. If a food contains borax, then when the food is dripped with borax (indicator) it will experience a color change to brick red. However, during the formalin test, some of these foods contain formalin, namely, wet noodles, and meatballs, where this is known from the changing color, namely when the two samples are dripped with CuSO4 there is a change in color, namely a yellowish color which indicates that the sample contains formalin.
THE EFFECTS OF ADDING FOREST HONEY ON THE QUALITY OF SWEET CORN (ZEA MAYS L) YOGURT : Doi: https://doi.org/10.47918/jhts.v3i1.334 Mastin Mangga; Sofyan Tambipi; Ni Luh Arwati
Jurnal Ilmiah dr. Aloei Saboe Vol. 8 No. 1 (2021): Jurnal Ilmiah dr. Aloei Saboe
Publisher : LP2M Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.438 KB) | DOI: 10.47918/jias.v8i1.167

Abstract

Research on corn has shown that corn is an important source of carbohydrates in the diet of the people in Indonesia. Sweet corn has the potential to be used as an ingredient in yogurt because of its content. Yogurt is a pasteurized milk product that is then fermented using Lactobacillus bulgaricus and Streptococcus thermophillus bacteria. The present study aims to determine the quality of sweet corn yogurt which has been added with forest honey with a concentration of 8%, 10%, and 12% through the Total Plate Number (ALT) test, pH test, and organoleptic test. The research was conducted at the Laboratory of Bina Mandiri University Gorontalo. This research was an experimental method consisting of 4 treatments, namely the treatment without the addition of forest honey (Control or P0), the addition of forest honey with concentrations of 8% (P1), 10% (P2), and 12% (P3). Research shows that the addition of forest honey with various concentrations meets the quality standards of yogurt according to the Indonesian National Standard (SNI) (01-2981-2009). For the addition of 8% honey; BAL 1.1 x 107Cfu / ml, pH 4, 10% acceptability for honey 10%; BAL 1,4 x 107Cfu / ml, pH 4 and 20% acceptability for adding 12% of honey; BAL 1.4 x 107Cfu / ml, pH 4 and 60% acceptance. It can be concluded that the study has the effect of adding forest honey on the quality of sweet corn (Zea Mays L) yogurt.
Co-Authors Della Fatimi Modeong Farid Buhari Firda R. Thaib Fitrawati Dukalang Fitriana Maod Mastin Mangga Sofyan Tambipi Yusri Halada