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All Journal METANA JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Chemistry Indonesian Journal of Chemical Research
Puspitasari, Sri Ayu Andini
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Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Engineering Environmental Science Public Health

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ANALISIS FAKTOR RISIKO KEJADIAN ANEMIA IBU HAMIL USIA 15 – 24 TAHUN DI WILAYAH KERJA PUSKESMAS RUMBIA TENGAH KABUPATEN BOMBANA Puspitasari, Sri Ayu Andini; Sety, La Ode Muhamad; Paridah, Paridah
(Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat) Vol 5, No 1 (2020): JIMKesmas (Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat)
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37887/jimkesmas.v5i1.18557

Abstract

Anemia adalah salah satu masalah kesehatan global yang umum dan tersebar luas serta memengaruhi 56 juta wanita di seluruh dunia, dua pertiga diantaranya berada di Asia. Penelitian ini bertujuan untuk menganalisis faktor risiko status gizi, kecukupan konsumsi tablet Fe, kepercayaan pantangan makanan dan riwayat perdarahan selama kehamilan terhadap kejadian anemia ibu hamil usia 15 – 24 tahun di wilayah kerja Puskesmas Rumbia Tengah Kabupaten Bombana. Penelitian ini menggunakan rancangan case control study. Populasi dalam penelitian ini adalah seluruh ibu hamil usia 15 – 24 tahun di wilayah kerja Puskesmas Rumbia Tengah Kabupaten Bombana sejak bulan Desember 2019 sampai selesai. Sampel penelitian dalam penelitian ini berjumlah 52 sampel yakni 26 kasus dan 26 kontrol. Hasil penelitian pada tingkat kepercayaan 95% menunjukkan faktor risiko kecukupan konsumsi tablet Fe dengan kejadian anemia ibu hamil diperoleh nilai OR=3,889 (CI 95% 1,178-12,841), sedangkan yang bukan merupakan faktor risiko kejadian anemia yakni status gizi diperoleh nilai OR=0,794 (CI 95% 0,209-3,017), kepercayaan pantangan makanan diperoleh nilai OR=4,545 (CI 95% 0,472-43,777) dan riwayat perdarahan selama kehamilan diperoleh nilai OR=1,000 (CI 95% 0,059-16,890). Ibu hamil diharapkan lebih memperhatikan kesehatan dirinya selama kehamilan. Kata Kunci : Anemia Kehamilan, Kecukupan Konsumsi Tablet Fe, Status Gizi, Kepercayaan Pantangan Makanan, Riwayat Perdarahan selama Kehamilan
The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar Dali, Nasriadi; Chairunnas, Armadi; Amalia, Hilda Ayu Melvi; Puspitasari, Sri Ayu Andini
METANA Vol 20, No 1 (2024): Juni 2024
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v20i1.57772

Abstract

Research on the effect of acidity level (pH) and sucrose levels of palm sugar has been successfully carried out. This study aims to determine the effect of acidity level (pH) and sucrose levels of palm sugar on the quality of brown sugar produced. The level of acidity (pH) of palm sugar is set at pH (3, 4, 5, 6, and 7). The quality of brown sugar is divided into three categories, namely quality 1 (high), 2 (moderate), and 3 (low). The sucrose content of palm sugar at pH (3 – 7) was determined by the Luff Schoorl method. The quality of brown sugar was determined organoleptically. The results of determining the sucrose content of palm sugar by Luff Schoorl method at pH (3, 4, 5, 6, and 7) were respectively (11.30, 12.25, 14.17, 15.10 and 16.42%). The results of organoleptic determination of brown sugar quality showed that: (1) palm sugar with sucrose content of 11.30% (pH 3) and 12.25% (pH 4) produced low quality brown sugar; (2) palm sugar with sucrose content of 14.17% (pH 5) and 15.10% (pH 6) produced medium quality brown sugar; (3) palm sugar with a sucrose content of 16.42% (pH 7) produces high quality brown sugar. So, the level of acidity (pH) and sucrose levels of palm sugar affect the quality of brown sugar. The lower the pH and sucrose content of palm sugar, the lower the quality of the brown sugar produced. Conversely, the higher the pH and sucrose content of palm sugar, the higher the quality of the brown sugar produced. Therefore, the quality of palm sugar needs to be maintained so that the pH and sucrose content do not decrease so that the brown sugar produced is of high quality. The results of testing the quality of brown sugar based on SNI-01-3743-1995 show that brown sugar produced from palm sugar at pH 5 – 7 meets SNI requirements. Meanwhile, brown sugar produced from palm sugar at pH 3 and 4 does not meet SNI requirements.
Extraction of The Chemical Components of Dengen Leaves (Dillenia serrata Thunb) by MAE Method and Activity Test as Antioxidant and Toxicity Wela, Nasriadi Dali; Dali, Seniwati; Chairunnas, Armadi; Amalia, Hilda Ayu Melvi; Puspitasari, Sri Ayu Andini
Indonesian Journal of Chemical Research Vol 10 No 2 (2022): Edition for September 2022
Publisher : Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598//ijcr.2022.10-wel

Abstract

Research on the extraction of chemical components of Dengen (Dillenia serrata Thumb) leaves using the MAE (microwave-assisted extraction) method and activity as an antioxidant and toxicity test has been carried out. This study aimed to extract the chemical components of Dengen leaves using the MAE method and to test the antioxidant activity and toxicity of the ethanol extract of Dengen leaves. The chemical components of Dengen leaves were extracted by the MAE method and obtained ethanol extract with a yield of 47%. Dengen leaves ethanol extract was partitioned with n-hexane and ethanol as solvents and obtained yields of 5% (n-hexane) and 65% (ethanol). The chemical components of Dengen leave ethanol extract were identified by phytochemical screening. The results of phytochemical screening showed the presence of secondary metabolites of alkaloids, flavonoids, saponins, polyphenols, terpenoids, and steroids. The antioxidant activity test of the ethanol extract of Dengen leaves was carried out using the DPPH (2,2-diphenyl-1-picrihydrazil) method and obtained the value of IC50 = 100,363 ppm (strong antioxidant). A toxicity test of the ethanol extract of Dengen leaves was carried out using the BSLT (Brine Shrimp Lethality Test) method and obtained the value of LC50 = 18.3443 ppm (very toxic).
Co-Authors Amalia, Hilda Ayu Melvi Chairunnas, Armadi Nasriadi Dali Paridah Paridah Seniwati Dali Sety, La Ode Muhamad