Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2021 - 2026

0.444

P-Index

This Author published in this journals

All Journal Medical Laboratory Technology Journal Jurnal Karya Generasi Sehat

akhmad muntaha

Unknown Affiliation

Author-ID : 2505294

Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Nursing Public Health Other

Published : 5 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Perbandingan Penurunan Kadar Formalin pada Tahu yang Direbus dan Direndam Air Panas akhmad muntaha; haitami haitami; Nurul hayati
Medical Laboratory Technology Journal Vol. 1 No. 2 (2015): December
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Tofu is a food with high protein content and the moisture content reaches 85%, so that it knows can not last long. Manufacturers know still use formaldehyde as a preservative. Handling to reduce formaldehyde levels in the know are soaked in hot water and boiled in boiling water. The purpose of this study was to determine the ratio decreased levels of formaldehyde in the know are boiled and soaked in hot water out. This type of research is True Experiment with posttest study design Only Control Group Design. The population in this study is tofu containing formalin. Then examined by spectrophotometry of formaldehyde levels in most groups as a pretest sample, others are given treatment and formalin levels checked by spectrophotometry. Data were analyzed using the Mann-Whitney test. Results of this study the average levels of formaldehyde in the know before the treatment is 68.668 ppm. Decreased levels of formaldehyde in formalin know after boiling for 10 minutes was 64.77%. Decreased levels of formaldehyde in formalin know with the treatment of immersion in hot water for 10 minutes is 33.1%. Based on statistical tests that have been conducted, it was found a significant difference between the reduced levels of formaldehyde in formalin boiled out and the know formalin soaked in hot water with sig. 0,000. Boiling know formalin reduce levels of formaldehyde greater than soaking out in hot water.

MRSA dan VRSA pada Paramedis RSUD Ratu Zalecha Martapura Ratih Dewi Dwiyanti; Akhmad Muhlisin; Akhmad Muntaha
Medical Laboratory Technology Journal Vol. 1 No. 1 (2015): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Abstact: Staphylococcus aureus strains isolated from hospital generally been resistant to many antimicrobial-resistant strains of Staphylococcus aureus to vancomycin was rarely reported. Strains of Methicillin-resistant Staphylococcus aureus (MRSA) is a major cause of nosocomial infections that are multiresistant to antibiotics. This study aims to determine the presence of bacteria Methicillin-resistant Staphylococcus aureus (MRSA) and Vancomycin resistant Staphylococcus aureus (VRSA) on paramedics in the treatment room and the surgical ICU care hospitals Zalecha Martapura queen. This study used a descriptive survey method. The population in this study were nurses who worked in the surgical and ICU care that numbered 38 people. Sampling technique accidental sampling with a sample of 27 people. The survey results revealed 27 positive samples of Staphylococcus aureus 14 people, there is a sensitivity test results of 7 samples were resistant to cefoxitin (MRSA 26%), 4 samples were resistant to oxacilin and 7 samples were resistant to vancomycin (VRSA 26%). Concluded there is MRSA and VRSA in hospital Queen zalecha Martapura, it is advisable to increase the cleanliness of individuals and the use of personal protective equipment to reduce the incidence of nosocomial infections in the scope of the hospital.

Kadar Vitamin C Jeruk Sunkist Peras dan Infused Water Haitami Haitami; Annisa Ulfa; Akhmad Muntaha
Medical Laboratory Technology Journal Vol. 3 No. 1 (2017): June
Publisher : Poltekkes Kemenkes Banjarmasin Jurusan Analis Kesehatan

Orange is one of the fruits that are widely consumed by the society, besides to the sweet taste and attractive appearance orange also has various benefits for the body such as vitamins and minerals. The famous and much-favored orange is a beneficial Sunkist orange can treat fever, treat infections, improve body immunity and decreasing the number of cholesterol. There are several ways of processing oranges such as orange juice and infused the water. The purpose of this study is to know the ratio of vitamin C content in the juice of Sunkist with infused water orange Sunkist. Types of research is analytic survey with comparative study approach. The research sample used was orange Sunkist which made two treatment that is the juice of Sunkist orange and infused water by using Iodimetry titration method. The results of the average vitamin C content in 10 samples of citrus Sunkist for 348,82 ppm and the average vitamin C level in 10 samples infused water of orange Sunkist equal to 67,59 ppm. Based on statistical test result using Independent Sample T-Test test stated that there is the difference of vitamin C content on freshly squeezed orange Sunkist with infused water of orange Sunkist with the value of significance 0.000. Suggested for further researcher can do research of vitamin C Infused water level by combining with other fruit

Co-Authors Ahmad Muhlisin Aima Insana Akhmad Muhlisin Annisa Ulfa Erfan Roebiakto Laksono Trisnantoro Monika Yati Nurul hayati Ratih Dewi Dwiyanti Rumiyati

Title Search

Found 3 Documents Search Journal : Medical Laboratory Technology Journal

Abstract

Abstract

Abstract

Title

Found 3 Documents
Search
Journal : Medical Laboratory Technology Journal