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All Journal Jurnal Kimia Mulawarman Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Biologi Tropis Journal of Agritechnology and Food Processing Prisma Sains: Jurnal Pengkajian Ilmu dan Pembelajaran Matematika dan IPA IKIP Mataram Bakti Sekawan : Jurnal Pengabdian Masyarakat Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram JSN : Jurnal Sains Natural Jurnal Pengabdian Masyarakat Sehati Jurnal Sains, Teknologi dan Kesehatan
Fardani, Roushandy Asri
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Toxicity Test of Bulk Cooking Oil with the Addition of Shallot Powder on the Blood Cytology of Mice Fardani, Roushandy Asri; S, Dhika Juliana; Ningty, Sarly Sapty
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.10157

Abstract

The use of bulk cooking oil added with shallot powder has no known effect on the body so it is necessary to conduct a study to determine the effect of the addition of shallot powder as a natural antioxidant added to bulk cooking oil in mice on one of the qualitative benchmark parameters in the form of cytological examination of blood. This study aims to find out about the effect of bulk cooking oil added with antioxidants, namely shallot powder on the cytological picture of the blood of mice (Mus musculus) whose analysis results are compared with bulk cooking oil added with synthetic antioxidant BHT and bulk cooking oil without the addition of antioxidants. Toxicity test was determined by blood cytology examination by looking at several parameters, namely erythrocyte morphology, erythrocyte count, leukocyte count and diff count. The results of 1-way Anova test statistical data show that there is no effect of giving onion powder in bulk cooking oil to mice (Mus musculus) on the number of erythrocytes and leukocytes. While in the diff count, the results of the Paired Sample t-test statistical data show that there is an effect of adding onion powder to bulk cooking oil in mice (Mus musculus), namely an increase in lymphocytes and neutrophil segments.  
Analisis Kandungan Pewarna Sintetis Pada Jajanan Pasar Di Kota Mataram Dengan Kromatografi Kertas Fardani, Roushandy Asri
JSN : Jurnal Sains Natural Vol. 1 No. 1 (2023): Februari
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.086 KB) | DOI: 10.35746/jsn.v1i1.289

Abstract

Food Additives are ingredients that are usually not used, not the main ingredient of food, these ingredients are intentionally added to food. One food that is often added with food additive is jam. Jam is a food made simply from sour-tasting fruits such as strawberries, grapes, blueberries and pineapple. Jam making is strongly influenced by the type of fruit used, the temperature and the jam making process (Javanmard and Endan, 2010). The types of jam bread from various brands and unbranded ones can be found in traditional markets as well as in modern markets. Synthetic dyes are generally cheaper, easier to use, stable, better coloring power, and have a wider color range (Nollet, 2004). Some synthetic dyes are so harmful to health that their use is not permitted. One example, the red color given to food is Rhodamin B (Djalil et al., 2005). The type of research used is qualitative research conducted to determine the type of coloring substances contained in branded jam bread and unbranded jam bread using the paper chromatography method. Qualitative examination with paper chromatography method and this examination to see the type of coloring substances contained in the sample. Based on the results of the qualitative analysis, it is known that of the 4 samples, 2 branded jam samples and 2 unbranded jam samples use permitted coloring agents, namely Sample A1 does not contain synthetic dyes and Sample B does not contain synthetic dyes. After qualitative examination, it was found that there was no use of coloring agents that were not permitted in the branded jam samples. In the unbranded jam after qualitative examination was not found the use of coloring substances that are not permitted. Rhodamine B is a textile dye that can trigger diarrhea, allergies, cancer or kidney damage. After the research was conducted, it was found that from the branded and unbranded jam samples, no synthetic dyes were found. Based on the results of the examination on the types and synthetic dyes of branded jam and unbranded jam circulating in Keru Narmada Market, it can be concluded as follows: The results of the examination of branded and unbranded jam found no synthetic dyes.
Deteksi Cemaran Escherichia coli Pada Makanan Di Daerah Wisata Kurniati, Eti; Kurniawan, Edy; Fardani, Roushandy Asri
JSN : Jurnal Sains Natural Vol. 2 No. 2 (2024): Mei
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i2.525

Abstract

Foodborne diseases adalah penyakit yang ditularkan melalui makanan yang terkontaminasi dan merupakan salah satu masalah kesehatan masyarakat yang utama. Penelitian ini dilatar belakangi oleh Bakteri yang biasa mencemari makanan adalah Escherichia coli. Kontaminasi E. coli pada makanan dapat mempengaruhi kesehatan konsumen. Penelitian ini bertujuan untuk mengetahui adanya cemaran E Coli serta faktor – faktor yang mempengaruhi Pada Makanan Di Daerah Wisata. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian Observasional Deskriptif dengan desain cross sectional. Hasil positif pada uji pendugaan menyatakan bahwa isolat bakteri termasuk ke dalam kelompok bakteri coliform fecal. Hasil negatif pada uji Konfirmasi menyatakan bahwa tidak adanya jenis bakteri Eschericia coli, dan uji Indol terdapat bakteri Plesiomonas shigelloide, Vibriocholera, dan Aeromonas hydrophila. Hasil pengujian menunjukkan bahwa Dari lima (5) jenis makanan yang diambil didaerah wisatapositif tercemar bakteri total coliform yang terdiri dari bakteri Plesiomonas shigelloide, Vibriocholera, dan Aeromonas hydrophila.
Antioxidant of Bulk Cooking Oil from Corn Cob Extract Fardani, Roushandy Asri; Hadiatun, Nurul; Febriana, Yolanda; Hardani
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.9699

Abstract

Bulk cooking oil is cooking oil produced by the people's industry without packaging, with low quality because it has not used additives to resist oxidation reactions. Along with this, the public's need for bulk cooking oil continues to increase. Bulk cooking oil circulating in the market if stored for a long time can cause a decrease in quality. Thus, antioxidants made from natural ingredients need to be developed. The content of natural materials that can be used as antioxidants in bulk cooking oil is corn cobs. corn cobs contain phenolics, tannins and flavonoids. The study aims to see the ability of corn cob extract as an antioxidant and provide an overview of the quality of bulk cooking oil based on SNI 3741:2013 after the addition of antioxidants. This study used laboratory experimental method, namely the preparation of corn cob extract which was then used as the basic ingredient and formulation of bulk cooking oil with different antioxidant concentrations. The weight of extract added to bulk cooking oil is 2 grams with soaking time of 20, 40, 60 minutes.  The samples were then measured for acid number, iodine, and peroxide. The best results in this study were obtained in the addition of 2 grams of extract and 60 minutes of soaking time showing an improvement in the quality of bulk cooking oil characterized by a decrease in peroxide number and acid number.
Edukasi Kesehatan dan Pemeriksaan Kesehatan Gratis dalam Upaya Meningkatkan Derajat Kesehatan Masyarakat Desa Banyumulek Lombok Barat Atfal, Bustanul; Hijriani, Baiq Isti; Hadiatun, Nurul; Ismatullah, Nurul Khatimah; Fardani, Roushandy Asri
Bakti Sekawan : Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Juni
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/bakwan.v5i1.783

Abstract

Non-communicable degenerative diseases are chronic conditions that do not spread from one individual to another. The incidence of non-communicable diseases continues to increase, along with changes in people's lifestyles that tend to be unhealthy. In NTB Province, some of the main risk factors for non-communicable diseases include hypertension, obesity, and diabetes. The low level of public knowledge and awareness of the dangers of these diseases makes early detection services at health facilities less than optimal. In addition, many people are reluctant to have themselves examined if they have not felt any symptoms of illness. Therefore, risk factor management approaches and community-based prevention efforts are important steps to reduce the risk and mortality of non-communicable diseases. This activity aims to increase public awareness about the importance of routine health checks as part of early detection of non-communicable diseases to improve public health status. The activity was carried out through two methods, namely interactive counseling and direct health checks on participants. In general, the examination results showed a fairly good health condition of the participants with most of the results being within normal limits. However, there were seven participants with blood sugar levels exceeding 300 mg/dL. Activities like this are considered effective in raising public awareness of the importance of routine health checks as a preventive measure for non-communicable diseases.
Co-Authors Adriyan Suhada Aini, Aini Ajeng Dian Pertiwi, Ajeng Dian Ardika, Nadia BaiqIsti Hijriani Bustanul Atfal Christina, Putu Ayu Winda Devi, Ari Via Edy Kurniawan, Edy Eka Fitria Eti Kurniati, Eti Febriana, Yolanda Hardani, H Idham Halid Ismatullah, Nurul Khatimah Kartina, Sri Mentari, Ika Nurfajri Ni Nyoman Ariwidiani Ningty, Sarly Sapty Novianty, Wanda Nurul Hadiatun Nurul Indriani Nurul Khatimah Ismatullah P.P, Hendry Satria Pauzan Pauzan, Pauzan Purwita, Ni Wayan Mustika Ratulangi, Wulan Ratia Reni Chairunnisah, Reni Rosnalia Widyan S, Dhika Juliana Sri Idawati Ulya, Tuhfatul ustiawaty, jumari Utami, Evi Fatmi Wahab Wahab