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All Journal Lontara: Journal of Health Science and Technology Lontara Abdimas : Jurnal Pengabdian kepada Masyarakat Jurnal Medika: Media Ilmiah Analis Kesehatan Lontara Journal Of Health Science And Technology
Muawanah Muawanah
Politeknik Kesehatan Muhammadiyah Makassar
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Journal : Lontara: Journal of Health Science and Technology

 1 
Analisis Kadar Siklamat Pada Selai Tidak Bermerek Yang Dijual Di Pasar Tradisional Kota Makassar Muawanah Muawanah; Nurhidayat Nurhidayat; Nur Qadri Rasyid; Susi Susanti
Lontara Journal of Health Science and Technology  Vol 1 No 2 (2020): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v1i2.72

Abstract

The jam is a semi-solid food made from fruit or other processed product. The manufacturing process can add food additives (BTP), one of which is artificial sweeteners such as cyclamate. Cyclamate can be harmful to health if consumed in levels that exceed the maximum limit.The purpose of this research was to identificate and determine the cyclamate content of unbranded jam in the traditional market town of makassar. The type of research used is laboratory observation with simple random sampling technique. This research was conducted qualitatively (depositional method) and quantitatively (gravimetric method). Based on the results of the research from 7 (seven) samples of unmerck jam there were 2 (two) positive samples containing cyclamate with cyclamate levels obtained, namely the K sample 0f 42.273,78 mg/kg and sample T3 of 49, 822. 67 mg/kg. In this study it can be concluded that 2 (two) samples of unbranded jam contained cyclamate levels that exceed the maximum limit set by BPOM No. 4 of 2014, namely 1000 mg/kg and so it is not safe for consumption.
Analisis Kualitatif Residu Pestisida Pada Bahan Pangan Dengan Menggunakan Metode Kromatografi Lapis Tipis (KLT) Muawanah Muawanah; Nur Qadri Rasyid
Lontara Journal of Health Science and Technology  Vol 2 No 2 (2021): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v2i2.222

Abstract

Vegetables and fruits are foodstuffs whose cultivation process requires pesticides. In addition to farmers who apply pesticides, pesticide poisoning can also be experienced by people who consume agricultural products including vegetables through the pesticide residues contained in them, so that it will have a negative impact on human health who consume them continuously. The purpose of the study was to determine the presence of pesticide residues in foodstuffs. This research is a laboratory observation with a simple random sampling technique. In this study, a qualitative analysis of organophosphate and carbamate pesticide residues in food ingredients was carried out using the Thin Layer Chromatography (TLC) method. Based on the results of the study, from 15 (fifteen) samples of vegetables, no organophosphate chlorpyrifos pesticide content was detected, but the carbamate group was detected in samples of spinach, cabbage, and carrots marked with spots and the Rf value was the same as the Furadan standard. Thus, it is hoped that the community will wash the vegetables before they are processed and consumed.
Identifikasi Salmonella Sp Pada Saus Cabai Pentolan yang Diperjualbelikan Di Kecamatan Mamajang Kota Makassar Tuty Widyanti; Muawanah Muawanah; Indriany Iyonu
Lontara Journal of Health Science and Technology  Vol 2 No 2 (2021): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v2i2.225

Abstract

Sauce is a flavoring ingredient that is usually added to food. In the chili sauce processing process, it is possible that the raw materials used are not washed clean and the place used to store chili sauce is in the form of bottles or containers that do not undergo a sterilization process after use. One of the bacteria that contaminates chili sauce is Salmonella sp which can cause digestive tract disorders. The purpose of the study was to identify Salmonella sp in the pentolan chili sauce that was traded in the Mamajang sub-district, Makassar city, which was a laboratory observation using research methods, namely culture and biochemical tests. The research sample used was pentolan chili sauce that was traded in the Mamajang sub-district of Makassar city as many as 10 samples with the sampling technique of random sampling. Based on the research that has been done from 10 samples of pentolan chili sauce, positive results were obtained for Salmonella sp. It can be concluded that the pentolan chili sauce sold in the Mamajang district of Makassar city has been contaminated by Salmonella sp.
Identifikasi Dan Hitung Jumlah Bakteri Pada Telapak Tangan Penjual Gorengan Anita Anita; Muawanah Muawanah; Andi Fatmawati; Rahmawati Rahmawati; Faisal Faisal
Lontara Journal of Health Science and Technology Vol 4 No 1 (2023): Ilmu dan Teknologi Kesehatan
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Politeknik Kesehatan Muhammadiyah Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53861/lontarariset.v4i1.368

Abstract

The palm is the part of the body that is most often used daily to carry out various activities, which makes hands very easily contaminated by bacteria. This causes the palm of the hand can act as a medium for transmission of various types of diseases. This study aims to identify and count the number of bacteria on the palms of fried food sellers. This research technique was carried out by laboratory observation with the object of research being the palms of 10 fried food sellers in Rappocini District, Makassar City. Based on the results of research that has been carried out from 10 samples, it has been identified microscopically the form of gram-negative bacilli is red and clustered and macroscopic identification shows the shape of bacterial colonies is round, jagged with small to large sizes, while the results of calculating the number of bacteria for all samples obtained the number of bacteria in large numbers (TBUD). It can be concluded that the palms of fried food sellers in Rappocini District, Makassar City are positive for gram-negative bacilli with an amount that cannot be counted (TBUD).
Co-Authors Andi Fatmawati Anita Anita Darmawaty Rauf Dewi Arisanti Edy Mashudi Effendy Rasiyanto Faisal Faisal Hamsina Hamsina Hasnah Hasnah Indriany Iyonu Meici Sari Mokoagow Mira Lisaholet Muh. Rifo Rianto Musfirah Anshar Nur Qadri Rasyid Nuraedah Hasima Nurannisa Nurannisa Nurhidayat Nurhidayat Nurul Afiah Rahmawati Rahmawati Reva Reva Rustiah, Wa Ode Septiana Septiana Siti Mu'tamirah Suardi Suardi Susi Susanti Tuty Widyanti Tuty Widyanti Wahyuni Wahyuni Yustikasari Masulili