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INDONESIA
Jurnal Teknologi Laboratorium
Published by Poltekkes Kemenkes Yogyakarta
ISSN : -     EISSN : -     DOI : -
Core Subject : Science, Education,
Chemistry Other
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Articles 97 Documents
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Pengaruh Pemberian Rebusan Daun Salam (Eugenia polyantha Wight.) Terhadap Kadar Kolesterol Low Density Lipoprotein (LDL) Serum Tikus Putih (Rattus norvegicus) Hiperkolesterolemia Afrilliani, Dyah Ari; Supriyanta, Bambang; Rahayu, Muji
Jurnal Teknologi Laboratorium Vol 3 No 2 (2014): 2014 (2)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

High levels of LDL cholesterol can lead to heart disease because of clogging and hardening of the arteries. One of the medicinal plants that can reduce levels of LDL cholesterol in the blood is a bay leaf. The content of flavonoids and tannins in the bay leaves serves to lower levels of fat and cholesterol in the blood. This study aims to determine the effect of decoction of bay leaves (Eugenia polyantha Wight.) to the decrease LDL cholesterol level in mice (Rattus norvegicus) with hypercholesterolemia. This study is purely experimental research with Pre and Post Test With Control Group Design, using 25 white rats as experimental animals were divided into five groups, which are the positive control group, three treatment groups and the comparison group. LDL cholesterol levels were measured by the method of Precipitation Reagent For In Vitro Determination of LDL cholesterol with the CHOD-PAP by photometric systems. Data were analyzed descriptively and statistically using One Way ANOVA test and t-test independent sample. Descriptive analysis found the percentage of the decrease of serum LDL cholesterol levels in mice of hypercholesterolemia at doses 0.18 gram/200 gram of weight was 25.96%, at dosess 0.27gram/200 gram of weight was 23:45%, and at doses 0.36 gram/200 gram of weight was 35.94%. Results of One Way ANOVA test showed a significance of 0.000 which means there is the effect of decoction of bay leaves to the decrease of LDL cholesterol levels in mice with hypercholesterolemia. T-test results found that the decoction of bay leaves at doses 0.36 gram/200 gram of weight lowers LDL cholesterol levels were comparable with administration of simvastatin at doses 0.18 mg/200 gram of weight (P > 0.05).The conclusion of this research was the decoction of bay leaves may lower serum LDL cholesterol levels in hypercholesterolemic mice with percentage of 25.96% at doses 0.18 gram/200 gram of weight, 23:45% at doses 0.27 gram/200 gram of weight, and 35.94% at doses 0.36 gram/200 gram of weight. The decoction of bay leaves at doses 0.36 gram/200 gram of weight may lower LDL cholesterol levels which comparable with administration of simvastatin at doses 0.18 mg/200 gram of weight (p > 0.05).
Identifikasi Zat Pewarna Rhodamin B Dan Methanyl Yellow Pada Kerupuk Yang Dijual Di Pasar Beringharjo Yogyakarta Tahun 2016 Rahayu, Muji; Mahmuda, Yulia Irma
Jurnal Teknologi Laboratorium Vol 5 No 2 (2016): 2016 (2)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

“Kerupuk” is one kindof complementary foods preferred by many people. “Kerupuk” can add the taste of the food and can be eaten as a snack. Consumers need to be cautious in consuming “kerupuk”, because there are still many “kerupuk” made with prohibited dyes, especially Rhodamine B and Methanyl yellow. The presence of rhodamine B and methanyl yellow in colored “kerupuk” can cause the color look unnaturally strong. Rhodamine B and methanyl yellow can cause health problems if they are consumed. This research aims to determine the percentage of rhodamine B and methanyl yellow which is used on “kerupuk” sold in Beringharjo Yogyakarta Year 2016. The samples used in this study are 27 samples, which consist of “kerupuk bawang” and “kerupuk taro” and are acquired in Beringharjo Yogyakarta. “kerupuk bawang” and colorful “kerupuk taro” are separated by color, only yellow and red ones are taken. The samples were tested for rhodamine B and methanyl yellow qualitatively using Thin Layered Chromatography (TLC) method. Results of laboratory tests show that 2 of 15 samples tested contain rhodamine B (13.3%) and none of 12 samples contain methanyl yellow
PENGARUH LAMA PERENDAMAN KORO BENGU (Mucuna pruriens) DALAM AIR KAPUR (Ca(OH)2) TERHADAP KADAR ASAM SIANIDA (HCN) Toro, Arif Nurmawan; Roosmarinto, Roosmarinto; Rahayu, Muji
Jurnal Teknologi Laboratorium Vol 3 No 1 (2014): 2014 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

Latar belakang: Masyarakat Indonesia masih menitikberatkan pada komoditas kacang kedelai sebagai sumber utama protein, sedangkan pemanfaatan komoditas lain seperti koro benguk masih sangat minim. Minimnya pemanfaatan koro benguk ini karena di dalamnya terkandung senyawa alami berupa glokusida sianogenik yang dapat mengalami hidrolisis enzimatis menjadi asam sianida (HCN) yang bersifat racun. Karena asam sianida bersifat asam yang sangat mudah larut dalam air, maka dilakukan perendaman menggunakan air kapur (Ca(OH)2) bersifat basa yang dirasa cukup efektif menetralkan HCN dalam koro benguk. Tujuan Penelitian: Mengetahui pengaruh lama perendaman koro benguk dalam air kapur terhadap kadar asam sianida dan mengetahui apakah air kapur lebih efektif dibandingkan air biasa dalam menetralkan HCN koro benguk. Metode Penelitian: Penelitian dengan desain post test with control group. Obyek penelitian ini adalah koro benguk varietas benguk putih berumur 4-6 bulan yang diperoleh di Dusun Nogosari, Desa Purwosari, Kecamatan Girimulyo, Kabupaten Kulon Progo, DIY yang dilakukan perendaman dalam air sebagai kelompok kontrol dan air kapur 100 mg/L sebagai kelompok perlakuan selama 12, 24 dan 36 jam kemudian dilakukan destilasi. Destilat direaksikan dengan asam pikrat 1% kemudia diukur kadar HCN secara spektrofotometri. Hasil: Kadar HCN koro benguk pada perendaman dalam air selama 12 jam adalah 20,736 mg/kg, selama 24 jam adalah 19,348 mg/kg dan selama 36 jam adalah 16,786 mg/kg. Sedangkan kadar HCN pada perendaman air kapur 100 mg/L selama 12 jam adalah 19,020 mg/kg, selama 24 jam adalah 1,635 mg/kg dan selama 36 jam adalah 9,307 mg/kg. Hasil Uji ANOVA satu jalan pada kelompok perlakuan didapatkan nilai signifikansi 0.000 (p< 0.05). Kesimpulan: Ada pengaruh bermakna lama perendaman koro benguk dalam air kapur terhadap kadar asam sianida. Perendaman dalam air kapur terbukti lebih efektif menetralkan asam sianida koro benguk dibandingkan perendaman dalam air.
Pengaruh Lama Penyimpanan Makanan Khas Dayak Telu Ikan Furud (Garra sp) Terhadap Angka Lempeng Total (ALT) Putro, Fx Saptono; Amaliawati, Nur; Sherly, Sherly
Jurnal Teknologi Laboratorium Vol 5 No 1 (2016): 2016 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

Telu merupakan makanan tradisional yang dibuat dari ikan furud maupun ikan tawar lainnya, dan dikomsumsi oleh masyarakat suku Dayak Lundayeh di daerah Kabupaten Malinau. Proses pembuatan diawali dengan proses pembersihan ikan, pemberian garam dan beras atau singkong rebus, kemudian didiamkan selama kurang lebih satu minggu. Penelitian ini bertujuan mengetahui jumlah bakteri Telu sebagai makanan tradisional Suku Dayak Lundayeh hasil fermentasi ikan Furud (Garra sp), setelah fermentasi 7 hari Ikan Telu Furud difermentasikan lagi selama 1, 2, dan 3 minggu. Terjadinya fermentasi ini dapat menyebabkan perubahan sifat bahan pangan, sebagai akibat dari pemecahan kandungan bahan pangan tersebut. Pemeriksaan Angka Lempeng Total digunakan untuk menentukan jumlah kuman yang terdapat di dalam sampel yang diperiksa. Hasil penelitian pada pendiaman 1 minggu jumlah Angka Lempeng Total 3,9 x 105 CFU/gr, 2 minggu jumlah Angka Lempeng Total 4,7 x 106 CFU/gr, dan 3 minggu jumlah Angka Lempeng Total 7,56 x 107 CFU/gr. Penelitian pada 1 minggu dibawah batas ambang SNI, dan penelitian 2 sampai 3 minggu diatas batas ambang ketentuan SNI yang tidak memenuhi syarat mutu pangan, sehingga tidak layak dikomsumsi.
Identifikasi Gen Ctx-M Pada Esherichia Coli Penghasil Extended Spectrum Beta-Lactamases (Esbls) Di RSUD Dr. Soetomo surabaya Prasetya, Yulianto Ade
Jurnal Teknologi Laboratorium Vol 6 No 2 (2017): 2017 (2)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.608 KB) | DOI: 10.29238/teknolabjournal.v6i2.92

Abstract

Escherichia coli producing Extended-Spectrum Beta-Lactamases (ESBLs) responsible for the high number of disease and death from nosocomial infections because of an enzyme encoded by genes CTX-M. This aim of the research to identify isolates E.coli of urine patients, which is a collection of Clinical Microbiology RSUD Dr. Soetomo Surabaya on the January-February 2014. The kind of the research use is observational descriptive with molecule approachment. The sample used in clinical isolate of E.coli producing ESBLs accumulated during January-February 2014 collection Clinical Laboratory RSUD Dr. Soetomo Surabaya that is thirty isolate. The methods used for the detection of genotypic by PCR thus electrophoresis and visualized on agarose gel 1.5%. The results show that twenty-seven isolate (90%) positive containing a gen CTX-M with the highest number found on the Interna Departement. Detection Bacteria producing ESBLs in genotype important that therapy an antibiotic the patients are given more effective and efficient.
Daya Bunuh Hand Sanitizer Berbahan Aktif Alkohol 59% dalam Kemasan Setelah Penggunaan Berulang terhadap Angka Lempeng Total (ALT) Walidah, Isnaeni; Supriyanta, Bambang; Sujono, Sujono
Jurnal Teknologi Laboratorium Vol 3 No 1 (2014): 2014 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

Kebersihan merupakan tahap awal untuk menjaga pola hidup sehat dan terhindar dari penyakit. Pencegahan penyebaran penyakit salah satunya adalah dengan mencuci tangan menggunakan antiseptik hand sanitizer. Hand sanitizer berbahan aktif alkohol 40 – 80% mampu menghambat pertumbuhan bakteri. Tetapi pemakaian hand sanitizer yang tidak langsung habis akan mempengaruhi kualitas hand sanitizer Penggunaan berulang hand sanitizer akan mempengaruhi kemampuan bahan aktif dalam membunuh kuman karena alkohol sebagai bahan aktif pada hand sanitizer memiliki sifat yang mudah menguap. Tujuan penelitian untuk mengetahui daya bunuh hand sanitizer berbahan aktif alkohol 59% dalam kemasan setelah penggunaan berulang terhadap angka lempeng total. Metode penelitian analitik observasional, menggunakan 10 responden yang diuji angka lempeng total pada tangan setelah penggunaan berulang hand sanitizer dari volume 50 ml sampai dengan ± 25 ml dan dari volume ± 25 ml sampai dengan ± 12,5 ml. Hasil penelitian menunjukkan daya bunuh hand sanitizer berbahan aktif alkohol 59% dalam kemasan setelah penggunaan berulang dari volume 50 ml sampai volume ± 25 ml sebesar 21,38%. Sedangkan daya bunuh hand sanitizer pada penggunaan berulang hand sanitizer dari volume ± 25 ml sampai dengan volume ± 12,5 ml sebesar 15,83%. Ada pengaruh penggunaan berulang hand sanitizer berbahan aktif alkohol 59% dalam kemasan terhadap jumlah angka lempeng total
Daya Antifungi Infusa Daun Kenikir ( cosmos caudatus k. ) Terhadap Pertumbuhan Jamur Candida albicans Secara in Vitro Nuryani, Siti; Jhunnison, Jhunnison
Jurnal Teknologi Laboratorium Vol 5 No 1 (2016): 2016 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

Daun kenikir dapat digunakan sebagai obat tradisional, salah satunya sebagai obat penyakit yang disebabkan oleh infeksi bakteri Staphylococcus aureus, belum ada laporan tentang penggunaan atau penelitian daun kenikir untuk pengobatan penyakit yang disebabkan jamur Candida albicans. Candida albicans merupakan jamur oportunistik yang dapat menyebabkan kandidiasis jika terjadi faktor predisposisi. Penelitian ini bertujuan untuk mengetahui daya antifungi infusa daun kenikir terhadap pertumbuhan jamur Candida albicans secara in vitro. Infusa daun kenikir diperoleh dari proses infudasi dengan menggunakan air sebagai larutan pencair. Infusa daun kenikir dibuat dalam berbagai konsentrasi (60%, 65%, 70%, 75%, 80%, 85%, 90%). Setiap konsentrasi diuji daya hambat jamur dengan metode sumuran. Data berupa diameter zona hambat dengan satuan millimeter (mm) dan dilakukan 4X pengulangan tiap konsentrasi. Hasil uji daya hambat infusa duan kenikir terhadap pertumbuhan jamur Candida albicans konsentrasi 60%, 65%, 70%, 75%, 80%, 85%, 90% sebesar 5,5 mm, 5,75 mm, 5,75 mm, 5,75 mm, 6,25 mm, 6,5 mm dan 6,5 mm. Daya antifungi infusa daun kenikir terhadap pertumbuhan jamur Candida albicans pada konsentrasi paling tinggi (90%) mempunyai persentase sebesar 22% dibandingkan ketokonazol.
Potensi Enzim Bromelin Sari Buah Nanas (ananas comosus l.) Dalam Meningkatkan Kadar Protein Pada Tahu Purwaningsih, Indah
Jurnal Teknologi Laboratorium Vol 6 No 1 (2017): 2017 (1)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.184 KB) | DOI: 10.29238/teknolabjournal.v6i1.86

Abstract

Tofu is one of processed soybeans that have a high nutritional value and low price. Levels of protein in tofu can be enhanced by enzymatically. One of the protease enzyme which is commonly used in the food industry is bromelain enzyme. The bromelain enzyme in pineapple is widely available. The purpose of this study was to determine the effect of the bromelain enzyme from pineapple juice to protein content by examining the enzyme concentration and incubation time to get the best protein content.This research was quation experiment. The experimental design for this research was randomized block design with 2 factors. Factor I consist of 4 levels (enzyme concentration 35%, 40%, 45% and 50%) and factor II consist of 2 levels (incubation period with enzyme of 6 and 12 hours). The data obtained were then analyzed statistically by multiple linear regression test.The results showed that the best protein content was obtained from the preparation of tofu with the addition of bromelin enzyme from pineapple juice with concentration of 50% and with the incubation time for 12 hours, that is 16,6195%. Statistical test results obtained value of p <0.05, so it can be concluded that there were a relationship/correlation between the enzyme concentration and incubation time to the protein content. Based on the results of research can be suggested that bromelin enzyme from pineapple juice can be used to increase protein content in tofu.
Pengaruh Pemberian Jus Buah Naga Merah (Hylocereus polyrhizus) Terhadap Kadar Trigliserida Tikus Putih (Rattus norvegicus) Hiperlipidemia Rizqi, Afrida Wira Surya; Widada, Subrata Tri; Martsiningsih, M Atik
Jurnal Teknologi Laboratorium Vol 3 No 2 (2014): 2014 (2)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

Cardiovascular disease is a disease that causes the most deaths in the world. One of its main risk factor is triglyceride levels which make the emergence of plaque in coronary artery. Statin as an option drug in reducing triglyceride levels apparently reported to cause myopathy and kidney failure when used in a long term. Natural product like red dragon fruit began to be developed as a safer alternative. The content of various substances such as niacin, vitamin C and fiber in it useful as antihypertriglyceridemia.This study aims to determine the effect of red dragon fruit (Hylocereus polyrhizus) juice to the decrease of triglyceride levels in hyperlipidemic white rats (Rattus norvegicus).This study was an experimental study with pre and post test with control group design. The subjects were 24 male experimental animals (Rattus norvegicus) were divided into 4 groups: one positive control group given simvastatin 0.18 mg/ 200 gram of weight and three groups treated with red dragon fruit juice doses of 3.6; 5.4 and 7.2 gram/ 200 gram of weight. Then, data were analyzed descriptively with One-Way ANOVA test using SPSS 16.0 for Windows.Results with descriptive analysis obtained that mean of positive control’s pre-test triglyceride level was 104.80 mg/ dl and treatment groups I, II and III respectively 108.15 mg/ dl, 106.47 mg/ dl and 107.43 mg/ dl whereas positive control’s post-test triglyceride level was 51.09 mg/ dl and for the treatment groups were 94.64 mg /dl, 71.01 mg/ dl and 58.75 mg/ dl. One Way ANOVA test obtained p <0.05 which indicated the difference between the treatment of various doses of red dragon fruit juice to white rats’ triglyceride levels. Based on that, means there is the effect of various doses of red dragon fruit (Hylocereus polyrhizus) juice to the decrease of triglyceride levels in hyperlipidemic white rats (Rattus norvegicus).
Pemanfaatan Sari Ubi Jalar Ungu (Ipomoea batatas poiret) Sebagai Zat Pewarna Pada Pewarnaan Staphylococcus aureus yuniarty, Tuty; Misbach, Siti Rachmi
Jurnal Teknologi Laboratorium Vol 5 No 2 (2016): 2016 (2)
Publisher : POLTEKKES KEMENKES YOGYAKARTA

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Abstract

The sweet potato purple (Ipomoea batatas poiret) is a type of tubers which have a component of starch, consisted of 30-40% amylase and 60-70% amylopectin. In addition, purple sweet potato also contains a lot of antioxidants derived from anthocyanins, which amounted to 110.51 mg/100 g, phenolic compounds contained in anthocyanin pigments which can stain the cell wall is peptidoglycan of gram-positive bacteria, Staphylococcus aureus. The purpose of this research is to determine whether the purple sweet potato essence can be used as an alternative to the staining of Staphylococcus aureus. This study is a Quasi-experimental design, results are compared directly between gram staining results of Staphylococcus aureus on gram staining using purple sweet potato essence as an experimental group and the gram staining using gentian violet as the control group. The results showed the bacteria with coccus form and reddish violet color presented on gram staining of the experimental group and the control group. The conclusion is the essence of purple sweet potato can be used as an alternative to the staining of Staphylococcus aureus.

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