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Analisa Asam Salisilat Pada Perlengkapan Persedian Bermerk Bayi Di Pasar Blauran Surabaya Nastiti Kartikorini
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 2, No 1 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Salicylic acid is a substance that is often added to skin care products for acne. In the regulation of the National Agency of Drug and Food Control No. Hk.03.1.23.08.11.07517 in 2011 concerning the technical requirements of cosmetics, salicylic acid levels are limited to 3% for rinse production and 2% for other production and are not used for children under 3 years. Using at high doses can cause the baby to bleed, mute and deaf. This is because the structure of the baby's skin is still thin, so it becomes susceptible to irritation and infection. The title of this research is Analysis of Salicylic Acid in the mains supplies barnded baby in the market blauran in Surabaya Region. The purpose identified salicylic acid content with qualitative tests on baby cosmetics circulating in Surabaya. The formulation of this problem is the presence or absence of Salicylic Acid in baby cosmetics. The type of research used descriptive, there were 26 baby cosmetics products in 4 types of products in the form of powder, soap, shampoo, and lotion which were conducted in the Laboratory of Muhammadiyah University of Surabaya in June 2018. Based on the results that found from 26 samples of baby cosmetics in the form of powder as much as 100% of soap, shampoo and lotions sold in Surabaya were not found for Salicylic Acid. So that all samples met the requirements based on the regulation of the National Agency of Drug and Food Control No.Hk.03.1.23.08.11.07517 in 2011 concerning the technical requirements of cosmetics materials, salicylic acid levels were limited to 3% not used for children under 3 years. Keywords: Baby supplies, Salicylic Acid

Pengaruh Lama Perendaman Dengan Perasan Jeruk Lemon dan Garam Dapur Terhadap Kadar Protein Tahu Nastiti Kartikorini
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 1 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

abstractTofu is one of the healthy foods because of the relatively high protein content. In know that stored at room temperature will only last for 1-2 days. Therefore, many sellers know who gives the formalin to preserve know. Whereas the use of formaldehyde is very harmful for health. One of the efforts to secure the preservation know that the provision of 10% lemon juice and salt to 4% who will preserve up to 6 days at room temperature. Just know that the old storage can cause denaturation of proteins which can result in decreased levels of protein out. This study aims to investigate the influence of soaking in lemon juice and salt to the protein content out. The protein content was obtained through laboratory know the Micro-Kjeldahl method. The sample was 8 were divided into 4 groups: control, know by soaking for 1 day, 3 days and 6 days. To determine the effect of soaking the protein content out statistical analysis used ANOVA and continued to LSD. The results of the data analysis ANOVA test showed that there was no effect of soaking time with the lemon juice and salt to the protein content of tofu (p values> 0.05). Average protein content know that soaked for 1 day 13.24%, 12.78% and 3 days 6 days 12.34%. So it can be concluded that aging out with lemon juice and salt has no effect on protein levels out. Therefore preservation know this way is relatively safe and does not reduce the levels of proteins out.Keyword : tofu, lemon, protein level

Efektivitas Vitamin C Pada Daun Kelor Terhadap Bilangan Peroksida Dari Minyak Jelantah Nastiti Kartikorini
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 2, No 2 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Used cooking oil is a cooking oil that has been used several times. Used cooking oil undergoes an oxidation reaction to produce high peroxide compounds. Phenolic compounds are primary antioxidants contained in Moringa leaves which slow the oxidation down in used cooking oil so that it can be stored longer. Formulation of the problem in this study was whether there was an inhibitory test on Moringa oleifera Leaves powder on the peroxide value in used cooking oil. The purpose of this study was to determine the inhibition of Moringa leaves powder to peroxide value on used cooking oil. This type of research was an experimental i.e. to determine whether there was the inhibition of Moringa leaves powder to the peroxide value in used cooking oil. The sample in this study was 5 samples from 6 fried traders, and repeated 5 times so that the total sample was 25 samples. Peroxide levels could be decreased due to the antioxidant content found in Moringa leaves. Antioxidants found in Moringa leaves are phenolic components. Phenolic components can inhibit free radicals and inhibit peroxide value to decrease. Moringa was suitable for areas where strong and long winds, drought occur simultaneously, and cause serious soil erosion. Nutrient content in deciduous leaves could fertilize and improve marginal soil quality (Dudi, 2015). Therefore, Moringa leaves not only have high antioxidants but also could be found easily in Surabaya. From the results of peroxide levels test, it was known that the average peroxide value in used cooking oil without Moringa leaves was equal to 23,9957 mEq and with Moringa leaves by different time variation i.e. 1 day (14,3182 mEq), 2 days (10,7987 mEq), 3 days (6,1593 mEq), 4 days (3,0397 mEq). Statistical analysis with Anova test showed the inhibition of Moringa leaves powder to decrease in peroxide value on used cooking oil with a value of p (sig) = 0,000 which was less than 0.05. Based on the results of the Tukey HSD test, the most effective soaking of Moringa leaves powder for 4 days was to reduce peroxide levels in used cooking oil by giving 5gr Moringa leaf powder with 100ml used cooking oil. Keywords : Levels of Peroxide Value, Moringa Leaves, Used Cooking Oil

ANALISA CEMARAN LOGAM BERAT (Pb, Cd, Zn) PADA MAKANAN DAN MINUMAN KEMASAN KALENG DENGAN MENGGUNAKAN METODE Spektrofotometri Serapan Atom (SSA) Baterun Kunsah; Nastiti Kartikorini; Diah Ariana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 1 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i1.7604

AbstractMakanan dan minuman yang dikemas dalam kaleng memiliki kemungkinan untuk terkontaminasi logam berat yang berasal dari komponen penyusun kaleng. Kontaminasi logam berat bisa menyebabkan keracunan dan berbahaya bila masuk ke dalam system metabolism tubuh dengan jumlah yang melebihi batas yang telah ditetapkan dalam SNI dan BPOM. Penelitian ini bertujuan untuk menganalisa Timbal (Pb), Kadmium (Cd) dan seng (Zn) pada sarden, kornet, susu kaleng, sari buah, minuman berkarbonasi. pengambilan sampel dilakukan di dua lokasi berbeda yaitu pasar modern dan pasar tradisional, dengan tujuan agar dapat membandingkan perbedaan pada pasar modern dan pada pasar tradisional.Serapan logam diukur dengan menggunakan spektofotometri serapan atom (SSA) pada gelombang yang spesifik. Hasil penelitian adalah kadar cadmium (Cd) tidak teridentifikasi, kadar logam Timbal (Pb) pada sampel makanan dan minuman kaleng adalah 0.01 mg/kg, 0.018 mg/kg, 0.026 mg/kg, 0.012 mg/kg, 0.027 mg/kg, 0.027 mg/kg, 0.018 mg/kg, 0.015 mg/kg, 0.024 mg/kg dan 0.019 mg/kg, sementara itu cemaran Zn adalah 0.188 mg/kg, 0.169 mg/kg, 0.193 mg/kg, 0.184 mg/kg, 0.129 mg/kg, 0.105 mg/kg, 0.107 mg/kg, 0.098 mg/kg, 0.176 mg/kg, 0.152 mg/kg. Semua sampel makanan dan minuman kaleng tidak ada yang melebihi batas maksimum cemaran yang telah di tetap kan dalam SNI dan Badan Pengawas Obat dan Makanan. Kadar cemaran logam berat Pb dan Zn pada sampel makanan dan minuman kaleng dari pasar tradisional lebih tinggi daripada sampel makanan dan minuman kaleng dari pasar modern Kata kunci : Makanan-Minuman Kemasan Kaleng, SSA, Timbal, kadmium, seng

PROFIL TANIN PADA TEH SEDUH DENGAN PAPARAN SUHU PENYEDUHAN YANG BERBEDA Diah Ariana; Nastiti Kartikorini; Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 1 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i1.7605

Abstract Tea is a beverage widely consumed by all levels of society as in addition to economic and easy to get, tea is also deemed to provide health benefits. One of the compounds that plays a role as antioxidant and antimicrobial in the tea for body health is tannin. The size of tannin content received by body depends on the way of processing tea before drinking. The higher the infusion temperature of tea infusion, it will make the content of tannin in the drinks is increasing. So the statement of problem in this research is whether there is any effect of infusion temperature on tannin content in tea infusion. This research aims to find out the effect of infusion temperature on tannin content in tea infusion. The type is experimental research. The sample is infused tea mostly consumed by people which is sold in market of Pacar Keling Surabaya. Total of samples used in this research is 40 grams of infused tea packages divided into two (2) treatments with 8 repetitions in each treatment. The variables are independent variable namely infusion temperature while the dependent variable is tannin content. From the examination of tannin content based on infusion temperature, it is known that the average of tannin content with infusion temperature of 700C and 1000C is 42.84% and 43.41% in a gram unit or 100 grams of infused water. The result of paired t test shows there is no effect of infusion temperature on tannin content in infusion tea with significant value more than 0.05 or 5%. Possible factor of no influence of temperature on tannin content is the length of infusion used which shall be not too long around 3-5 minutes. Password: Tea, Infusion Temperature, Tannin

Efektivitas Lama Perendaman Serbuk Kulit Jeruk Manis (Citrus sinensis) Terhadap Bilangan Peroksida Pada Minyak Jelantah Nastiti Kartikorini; Baterun Kunsah; Diah Ariana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 2 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i2.11523

Used cooking oil is the remaining cooking oil from the frying process. The use of cooking oil repeatedly at high temperatures and for a long time causes the peroxide number to increase. High peroxide levels can present a health hazard. Phenolic and flavonoid content contained in sweet orange peel is an antioxidant that acts as an antidote to free radicals so that it can slow down the oxidation of used cooking oil. The purpose of this study was to determine the effectiveness of the long soaking time of the sweet orange peel powder (Citrus sinensis) on the peroxide number in used cooking oil. This type of research is experimental with the number of sample repetitions for each treatment, namely 25 samples. The formulation of the problem of this research is whether there is an effect of the effectiveness of the long soaking time of the sweet orange peel powder (Citrus sinensis) on the peroxide number in used cooking oil. From the results of the examination, the average levels of peroxide numbers in used cooking oil that had been soaked were 1 day 22.7949 mEq, 2 days 19.5965 mEq, 3 days 13.5975 mEq and 4 days 9.5984 mEq. Statistical analysis using ANOVA showed the effect of the effect of soaking duration of sweet orange peel powder (Citrus sinensis) on the peroxide number in used cooking oil p (sig) = 0,000 which is less than 0.05. Keywords: Sweet Orange, Peroxide Number, Used Cooking Oil.

Variasi Kandungan Merkuri (Hg) Pada Berbagai Macam Bedak Whitening Yang Dijual Pasar Blauran Surabaya Nastiti Kartikorini
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 2 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Mercury is widely used in cosmetics to remove black spots on the face. Mercury in the smallest amount can be a toxic such as skin discoloration, black spots, allergies and irritation. High doses of mercury can cause permanent damage to the brain, kidneys and impaired development of the fetus,distruction skin surface.The purpose of this study was to analyze mercury levels in various brands of whitening powder sold in Blauran market, Surabaya. The samples were 22 types of whitening powder. The samples were analyzed by Atomic Absorption Spectrophotometer (AAS).According to the results of research on mercury content (Hg) of 22 whitening powder, it is known that 4 whitening powder contain mercury (Hg), and have mercury (Hg) which is vary from the highest level (0.016 ppm) and the lowest level (0,008 ppm). However, the mercury content (Hg) is still below the maximum limit set. Keywords: Whitening Powder, Mercury, Atomic Absorption Spectrophotometer (AAS)

EDUKASI BAHAYA CEMARAN LOGAM BERAT (Pb, Cd, Zn) PADA MAKANAN DAN MINUMAN KEMASAN KALENG Baterun - Kunsah; Nastiti Kartikorini; Diah Ariana
Humanism : Jurnal Pengabdian Masyarakat Vol 3, No 2 (2022): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v3i2.14355

Makanan dan minuman saat ini banyak dijumpai di pasaran baik pasar modern maupun pasar tradisional. Di Indonesia, makanan kaleng yang paling diminati diantaranya adalah sarden dan kornet kaleng, sedangkan minuman kaleng yang paling digemari diantaranya adalah susu kaleng (susu kental manis), sari buah dan minuman berkarbonasi. Konsumen lebih tertarik membeli makan dan minuman dalam kemasan kaleng karena lebih praktis, harga relative terjangkau, mudah didapatkan dan memiliki daya tahan tinggi. Namun baik makanan dan minuman kaleng memiliki kemungkinan terkontaminasi logam berat yang berasal dari komponen penyusun kaleng yang bisa menyebabkan keracunan bila masuk ke dalam system metabolisme tubuh dengan jumlah yang melebihi batas yang telah ditetapkan dalam SNI dan BPOM. Oleh sebab itu, perlu dilakukan edukasi terkait bahaya cemaran logam berat pada makanan dan minuman kemasan kaleng kepada seluruh lapisan masyarakat. Sasarannya adalah seluruh masyarakat Kelurahan Kalijudan RW 6 khususnya RT 1 dan 2. Edukasi ini bertujuan agar meningkatkan pemahaman masyarakat yang notabene masih belum paham akan cemaran logam pada produk kemasan kaleng. Edukasi dilakukan menggunakan media power point dan pembagian leaflet di masing-masing rumah warga. Kegiatan pengabdian masyarakat berupa edukasi terkait bahaya cemaran logam berat (Pb, Cd, Zn) pada makanan dan minuman kaleng ini dapat terlaksana dengan baik dan mendapatkan respon yang baik dari masyarakat.Kata kunci : edukasi, makanan-minuman kemasan kaleng, timbal, kadmium, seng

Bijak dalam Menyimpan Garam dengan Baik Diah Ariana; Baterun Kunsah; Yeti Eka Sispita Sari; Adelia Septiyandari; Nastiti Kartikorini
PROSIDING SEMINAR NASIONAL PENGABDIAN KEPADA MASYARAKAT UNIVERSITAS NAHDLATUL ULAMA SURABAYA Vol. 1 No. 1 (2022): Prosiding Seminar Nasional Pengabdian Kepada Masyarakat : Perguruan Tinggi Meng
Publisher : Universitas Nahdlatul Ulama Surabaya

Iodium merupakan mineral yang diperlukan oleh tubuh manusia dalam jumlah yang relatif sangat kecil. Garam ber iodium yang di gunakan sebagai garam yang di konsumsi oleh masyarakat harus memenuhi Standart Nasional Indonesia (SNI 3556: 2010) antara lain mengandung iodium sebesar 30 – 80 ppm. Penyimpanan yang salah dapat menurunkan kadar Iodium dalam Garam, berdasarkan hasil penelitian yang telah dilakukan terkait analisa kadar iodium pada garam yang dijual di pasar. Gapura Sumenep didapatkan hasil 43% dari total sampel memiliki kadar iodium yang tidak memenuhi syarat SNI. jenis pengabdian ini adalah Penyuluhan kepada penjual 27 orang penjual garam dapur di pasar Gapura Sumenep dengan Metode memberikan brosur kepada setiap penjual beserta penjelasan dan menjawab pertanyaan dari penjual. Sejumlah 27 orang penjual garam pada pasar gapura Sumenep. Hasil yang didapatkan 100% penjual belum memiliki pemahaman yang baik terkait proses penyimpanan garam dapur yang dijual. Garam hanya disimpan di sembarang tempat tanpa memperhitungkan pencahayaan secara langsung dengan sinar matahari yang bisa menurunkan kadar iodium pada garam dan hal tersebut sudah terbukti secara laboratorium pada penelitian sebelumnya terkait penurunan kadar iodium pada garam sehingga tidak memenuhi Standart Nasional Indonesia (SNI 3556: 2010). Pemberian brosur sekaligus penyuluhan kepada penjual garam dapur yang ada di pasar Gapura bisa meningkatkan pengetahuan dari penjual sehingga lebih bijak dalam proses penyimpanan garam dapur sehingga tidak menurunkan kadar iudium yang terkandung di dalamnya. Kesimpulan Dari hasil pengabdian masyarakat terdapat peningkatan pengetahuan penjual garam iodium dalam penyipanan garam dapur sehingga tidak menurunkan kadar iodium yang terkandung di dalamnya

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