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All Journal Jurnal Media Analis Kesehatan Jurnal Sehat Mandiri Jurnal Abdidas Jurnal Inovasi Penelitian Kampurui Jurnal Kesehatan Masyarakat Batara Wisnu : Indonesian Journal of Community Services Jurnal Ilmiah Pengabdian Kepada Masyarakat al Kimiya : Jurnal Ilmu Kimia dan Terapan
Sulfiani Sulfiani
DIII Teknologi Laboratorium Medis, Fakultas Teknologi Kesehatan, Universitas Megarezky
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Immunology & microbiology Mathematics Public Health Social Sciences Other

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Journal : Jurnal Sehat Mandiri

 1 
Utilization Pemanfaatan Ekstrak Kulit Ubi Jalar Ungu Sebagai Pengganti Crystal Violet pada Pewarnaan Gram Andi Sri Nurul Hidayanti; Sulfiani Sulfiani; Nuramaniyah Taufiq
Jurnal Sehat Mandiri Vol 16 No 2 (2021): Jurnal Sehat Mandiri, Volume 16, No.2 Desember 2021
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.063 KB) | DOI: 10.33761/jsm.v16i2.364

Abstract

Purple sweet potato has the high anthocyanin content. The anthocyanin content in purple sweet potato skin is higher than the anthocyanin in the tubers, namely 52.84-729.74 mg/100g while the tubers are 110.51 mg/100g. Natural dyes that have the potential to be extracted include anthocyanins. This research aimed to test anthocyanin dyes in purple sweet potato peel extract as the substitute for crystal violet in gram staining. The type of research used Quasi Experiments. This research was conducted in the Microbiology Laboratory of the Hasanuddin University Medical Faculty. In this research, extraction was carried out by using the solvent of Ethanol : Acetic Acid : Water (25: 1: 5). Furthermore, gram staining was carried out by using purple sweet potato peel extract using a concentration of 60%, 70%, 80%, 90%, 100% and crystal violet as positive control. The results of this research indicate that the staining used purple sweet potato peel extract concentrations of 60%, 70%, 80%, 90% in gram-positive Staphylococcus bacteria isolates showed poor bacterial staining results because the bacteria were not purple when compared to crystal violet dye. Where as at the concentration of 100% it showed good bacterial staining results because the bacteria was purple. Meanwhile, gram-negative e.coli bacteria isolates at the concentration of 60%, 70%, 80%, 90%, 100% showed good bacterial staining results because the bacteria were red. Suggestions for further research to do maceration longer.
Pengaruh Penambahan Zat Kapur dan Lama Perendaman Terhadap Kadar Sianida pada Singkong (Manihot Esculanta Crantz) Sulfiani Ani Hasan; Nuramaniyah Taufiq
Jurnal Sehat Mandiri Vol 17 No 2 (2022): Jurnal Sehat Mandiri, Volume 17, No.2 Desember 2022
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v17i2.815

Abstract

Cassava (Manihot esculenta Crantz) or also known as cassava has a high carbohydrate content and has become the third staple food source after maize and rice. Cassava also contains linamarin and lotaustralin poisons which belong to the cyanogenic glycoside group. Cyanogenetic glycosides are compounds found in plant foodstuffs and are potentially very toxic because they decompose and release hydrogen cyanide. This study aims to determine the cyanide acid content in cassava before being soaked in lime solution and to determine the cyanide acid content in cassava after soaking in lime solution with concentrations of 0.25%, 0.50%, 0.75%, 1% and 2% for 2 hours, 4 hours, and 6 hours. Using argentometry method. Soaking with lime concentrations of 0.25%, 0.50%, 0.75%, 1% and 2% does not affect the cyanide acid levels, which affects the cyanide levels, namely the long soaking time which is 2 hours can reduce the cyanide acid levels. up to 50%, soaking time of 4 hours reduced 62.5% and soaking time of 6 hours reduced up to 75% the level of cyanide acid contained in cassava. Based on the research, it can be concluded that the soaking time greatly affects the decrease in cyanide levels found in cassava. Suggestions should try measurements using instrumentation methods.
Co-Authors Andi Meinar Dwi Rantisari Andi Sri Nurul Hidayanti Basmiati Basmiati Budy Wiryawan Hartati Hartati Julia F. N Mus, Rosdiana Nisfa Musdalifah Nuralam Sobak Olin Toyi Riski Handayani Taufiq, Nuramaniyah Wini Alimudin