cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota surabaya,
Jawa timur
INDONESIA
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST
Published by Universitas Muhammadiyah Surabaya
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Merupakan media publikasi ilmiah yang memuat berbagai artikel ilmiah hasil tinjauan pustaka, dan hasil penelitian dalam bidang ilmu Patologi Klinik, Hematologi, Mikrobiologi, Parasitologi, Imunologi, Sitohistoteknologi, Kimia Kesehatan dan Ilmu Teknologi Laboratorium Medik
Arjuna Subject : -
Articles 7 Documents
 1 
Search results for , issue " Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist" : 7 Documents clear
ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ES Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ESSiti Mardiyah, S.Si, M.Kes.Sitimardiyahfix2@gmail.com Prodi D3 Analis Kesehatan UM Surabaya AbstractFermented milk is one of dairy products, obtained by fermentation of milk by certain microbes to produce lactic acid. In general, fermented milk stored at a temperature of 50C cooler cupboard to inhibit acid formation by bacteria is still alive, so as to avoid excessive formation of a sour taste. During storage of fermented milk pH decreased continuously. At a temperature of 100C, the damage began to emerge after 3-4 days of storage, which is a sour, watery, and the accompanying changes in the original tender texture and cause contamination between certain bacteria that cause alcohol. Based on the above formulation of the problem can be taken "Is there any effect of fermented milk storage time in the freezer for alcohol content? ". The purpose of this study was to investigate the effect of storage time of fermented milk in the fridge for alcohol content. This research is a type of observational analytic studies because there is no treatment of the researchers aimed to determine the effect of long storage of fermented milk in the fridge for alcohol content. The sampling technique used is random sampling, totaling 5 samples at each storage time. Research variables consisting of the independent variable storage time, and the dependent variable is the alcohol content. The level of alcohol is done in fermented milk after being stored for 1 week, 2 weeks, 3 weeks, and 4 weeks using the method five times Pycnometer with replication. From the results of this study the mean increase in the alcohol content of fermented milk on each storage time is 1 week, 2 weeks, 3 weeks and 4 weeks. Having performed using ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed Ha Ho is rejected or accepted, which means there is the influence of storage time of fermented milk in the fridge for alcohol content. Keyword : fermented milk, alchohol level
ANALISA KADAR NATRIUM BENZOAT PADA SAUS NASI GORENG YANG DIPAKAI PEDAGANG KAKI LIMA DI DAERAH RUNGKUT MADYA SURABAYA Hayati, Mala
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ANALISA KADAR NATRIUM BENZOAT PADA SAUS NASI GORENG YANG DIPAKAI PEDAGANG KAKI LIMA DI DAERAH RUNGKUT MADYA SURABAYAMala Hayati, S.TP, M.Kes. Prodi D3 Analis Kesehatan UM Surabaya ABSTRACTSauce is one of many favorite foods community, as a substance that can be consumed directly or as a food supost prandiallement. To extend its store sauce, sauce is often added preservatives. Used preservative sodium benzoate, where the material is constrained apost prandiallications. Sodium benzoate is used because it can inhibit the growth of bacteria at pH 2.5 to 4.0. Formulation of the problem in this study is what is the level of Sodium Benzoate in the sauce fried rice hawkers sold in the middle Rungkut Surabaya, while the purpose of the study to determine levels of Sodium Benzoate is used.   This study was descriptive and spectrophotometer methods ie, with samples taken 30 sauce taken from some street vendors in Madhya Rungkut Surabaya area. Results of the study found 60% of eligible Permenkes and 40% are not eligible. This shows most of the street vendors using Permenkes qualified sauce.Key word : Natrium benzoat, Sauce
PENGARUH PENGENCERAN ASAM SULFOSALYSIL TERHADAP PEMERIKSAAN POSITIF PROTEIN URIN Widyastuti, Rahma
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PENGARUH PENGENCERAN ASAM SULFOSALYSIL TERHADAP PEMERIKSAAN POSITIF PROTEIN URIN Rahma W, S.Si, M.Kes.blue4rahma@gmail.com Prodi D3 Analis Kesehatan UM Surabaya  AbstractThe examination of urinary protein, there are several kinds of methods that can be used is 20% sulfosalysil acid method, stick, acetate acid, bence jones, and Esbach. Sulfosalysil acid method is a non-specific indicator, the method is sensitive to the protein in a concentration of 0.002%. In the laboratory there are health centers that use sulfosalysil acid reagent for examination of urinary protein, in addition to using a stick of urine (strip dye). Reagent consumption is expected to have economic value, it is necessary dilution reagent. Dilution reagent can reduce the level of Corrosiveness to laboratory personnel, the smaller the concentration of reagent concentrations the less the level of corrosive. So it apost prandialears a formulation of the problem in this research is "Are there sulfosalysil acid dilution effect of the positive examination of urinary protein?". This type of research used in writing this paper is an experimental study. The population in this study were patients with positive urine protein urine in hospitals Dr.Soetomo Surabaya in the first week of June 2011. Samples were taken from patients with positive urine protein urine in hospitals Dr.Soetomo Surabaya in the first week of June 2011 were taken randomly . To supost prandialort this research, we used a statistical test friedman test, the results obtained friedman test p = 1.000. So there is no significant difference between giving a urine protein levels sulfosalysil acid 20%, 15%, 10%, 5%, and 1%. In this test, from acid dilution sulfosalysil same statistical results obtained, it is caused by the acid-sensitive protein sulfosalysil in a concentration of 0.002%. Therefore, when the protein concentration <0.002% then sulfosalysil acid can not detect the presence of protein in the urine. To strengthen the results, it can be seen the formation of precipitates. Key word: sulfosalycil acid, urine protein
HUBUNGAN JUMLAH EOSINOFIL DENGAN INFEKSI LARVA CACING TAMBANG PADA PENAMBANG PASIR DI DS. BRENGGOLO KECAMATAN KALITIDU BOJONEGORO. kahar, hartono
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

HUBUNGAN JUMLAH EOSINOFIL DENGAN INFEKSI LARVA CACING TAMBANG  PADA PENAMBANG PASIR DI DS. BRENGGOLO  KECAMATAN KALITIDU BOJONEGORO. Dr.dr. Hartono Kahar, Sp.PK., MQIH. Prodi D3 Analis Kesehatan UM Surabaya Abstract Eosinophils are white blood cells that play a role of granulocytes in the category of the immune system to fight infections and some multicellular parasites on vertebrate creatures. Eosinophils also control the allergic mechanism in the bone marrow, eosinophils will enter the bloodstream and stay in the blood only a few hours, then go into the tissues throughout the body. If a foreign substance enters the body, it would be detected by lymphocytes and neutrophils, which will release the material to attract eosinophils into this area. Eosinophils that occurs in miners exposed to infectious worm larvae will release toxic substances that can kill parasites or worms mines and destroy abnormal cells.The purpose of this study is to determine the relationship of the number of eosinophils with hookworm larvae infection in sand miners in the village. Brenggolo District Kalitidu Bojonegoro. This research uses analytic correlational design using cross sectional (relationships and associations). The number of samples is 49 miners in Ds. Brenggolo Kalitidu Bojonegoro District. By using a random sampling technique ie by random sampling without regard to strata that exist in members of the population.The survey results revealed most of the sand miners eosinophils increased by (44.9%) miners and miners sand worm larvae as much positive (55.1%) miners. Chi Square test calculation results with SPSS statistical test obtained obtained hasi p = 0, the count X2 = 0.000 <a = 0.05, which means that H0 is rejected. Thus it can be said there is a relationship eosinophil count against worm larvae on the sand miners in the Village District Brenggolo Kalitidu Bojonegoro. Keyword : Eosinophils, hookworm larvae infection
ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKES Kartikorini, Nastiti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKESIr. Nastiti K., M.Kes. nastitikartikorini@gmail.com Prodi D3 Analis Kesehatan UM Surabaya AbstractIce cream is a kind of semi-solid food that is made by freezing ice cream flour or a mixture of milk, animal and vegetable fats, sugar, and with or without other foods allowed. Fat can be regarded as the raw material of ice cream. Its function is to give a smooth texture, taste and contribute to a synergistic effect on the extra flavor used. In addition, the use of fat will beautify the apost prandialearance, but at the level of excessive amounts will cause too hard and the results are like sand. Milk fat when consumed in a way and an improper dose (excess consumption), it will give rise to various kinds of diseases. This is because milk fat consists of saturated fats and cholesterol, which can cause a variety of diseases. Contained milk fat content in ice cream has been determined by the government as contained in PERMENKES standat quality ice cream that is 5%. The problems of this research are contained Is fat content in ice cream is in conformity with PERMENKES?. The purpose of this study was to determine fat levels in ice cream based on standard PERMENKES. Descriptive research to determine the fat content in ice cream that is sold in the area Demak. The sample used in this study was the ice cream that is often consumed by people who are sold in stores in the area Demak Surabaya. Criteria ice cream samples are branded or not branded which amounted to 20 samples. Data was collected by laboratory testing fat content in ice cream were examined by the method of extraction, and the data obtained are presented in table form. Techniques of data analysis done by creating conformity percentage of samples based PERMENKES.Based on laboratory tests on 20 samples of ice cream, which is in accordance with the standard sample PERMENKES totaling 9 samples (45%), while that does not meet the standard PERMENKES total of 11 samples (55%). So the ice cream that does not meet the standard PERMENKES more than met the standard of ice cream arrives PERMENKES. Key word : level  fat according to PERMENKES, ice cream, 
PERBEDAAN HASIL PEMERIKSAAN KADAR GLUKOSA DARAH 2 JAM POST PRANDIAL DENGAN MENGGUNAKAN GLUKOMETER DAN ANALYZER PADA PENDERITA DIABETES MELITUS Soejat, Endriana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PERBEDAAN HASIL PEMERIKSAAN KADAR GLUKOSA DARAH 2 JAM POST PRANDIAL DENGAN MENGGUNAKAN GLUKOMETER DAN ANALYZER PADA PENDERITA DIABETES MELITUS Dr. Endriana. Sp. PK.Prodi D3 Analis Kesehatan UM Surabaya ABSTRACT Examination of blood glucose levels 2 hours post prandial is required to diagnose diabetes mellitus. Currently many clinical laboratories, hospitals and clinics are still modest usually use tool for the examination of blood glucose levels is by glucometer that emit relatively fast results. In contrast to the large hospital and clinical laboratories that have been developed have used the analyzer tool as an advanced tool that can check more parameters clinical examination which will get accurate results. To the authors want to prove whether there are differences in the results of blood glucose levels 2 hours post prandial using glucometer and analyzer. This research is experimental. The population in this study were patients with diabetes mellitus in hospital Throughout Siti Khadijah. The samples used were serum and whole blood from the blood vena. Variabel free is the way 2-hour blood glucose tests using a glucometer and analyzer post prandial and the dependent variable is the blood glucose levels 2 hours post prandial. While the operational definition, examination of blood glucose 2 hours post prandial by using 2 kinds of tools, namely glucometer and analyzer. Methods of data collection of 20 samples taken from patients with DM in Hospital Khodijah Throughout Siti. To know the results used paired t test. The results showed that there were significant differences between the glucometer and glucose analyzer examination 2 hours post prandial based on the results of paired t test with sig value greater than 0.05 and the average levels of the glucometer 207.65 mg / dl and analyzer 193.85 mg / dl. Keyword: glucose, glucometer, analyzer 
UJI ANTIBAKTERI PERASAN AKAR BAYAM DURI (Amaranthus spinosus Linn) TERHADAP Shigella dysenteriae Ariana, Diah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

UJI ANTIBAKTERI PERASAN AKAR BAYAM DURI (Amaranthus spinosus Linn) TERHADAP Shigella dysenteriaeDiah Ariana, S.T. M.Kes.Prodi D3 Analis Kesehatan UM Surabayadiahariana0101@gmail.com ABSTRACTShigella dysenteriae is a bacterial pathogen that causes shigellosis causes severe diarrhea, prolonged, and fatal compared with diarrhea caused by other Shigella. The use of antibacterial drugs in the form of synthetic chemistry with a long period of time can cause side effects such as allergic reactions, asthma, and indigestion. Thorny Amaranth Root (Amaranthus spinosus Linn) is one of the traditional herbs that can be used as a natural antibacterial against Shigella dysenteriae because it contains flavonoids, alkaloids, and tannins so that the plants do not cause side effects.The formulation of the problem of this research is there any effect of freshly squeezed Thorny Amaranth Root (Amaranthus spinosus Linn) against Shigella dysenteriae. The purpose of this study to investigate the effect and the optimum concentration Thorny Amaranth Root juice (Amaranthus spinosus Linn) against Shigella dysenteriae. This type of research is experimental with a total of 28 samples consisting of 7 concentrations, ie 0%, 50%, 60%, 70%, 80%, 90% and 100% and 4 repetitions. This research is conducted in the Laboratory of Microbiology Prodi D3 Health Analyst Faculty of Health Sciences, University of Muhammadiyah Surabaya for 3 days. Using a dilution method by observing the presence or absence of bacterial growth. Analysis of data using ANOVA test with an error rate of 5% (0.05). And advanced test using test Tukeys Honest Significant Difference (Tukeys HSD). The final conclusion is that there is influence Thorny Amaranth Root (Amaranthus spinosus Linn) against Shigella dysenteriae. After testing Tukeys HSD obtained Minimum inhibitory concentration (MIC) is 80%. Keywords: Shigella dysenteriae, Amaranthus spinosus Linn

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

0000


Reset
Filter By Issues
All Issue Vol 6 No 2 (2023): The Journal Of Muhammadiyah Medical Laboratory Technologist Vol 6 No 1 (2023): The Journal Of Muhammadiyah Medical Laboratory Technologist Vol 5, No 2 (2022): The Journal Of Muhammadiyah Medical Laboratory Technologist Vol 5, No 1 (2022): The Journal Of Muhammadiyah Medical Laboratory Technologist Vol 5 No 1 (2022): The Journal Of Muhammadiyah Medical Laboratory Technologist Vol 4, No 2 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 4, No 1 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 3, No 2 (2020): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 3 No 1 (2020): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 3, No 1 (2020): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 2, No 2 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 2, No 1 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 1, No 2 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist Vol 1, No 1 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist Edisi 4: The Journal of Muhammadiyah Medical Laboratory Technologist Edisi 3: The Journal of Muhammadiyah Medical Laboratory Technologist Edisi 2: The Journal of Muhammadiyah Medical Laboratory Technologist Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist More Issue