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Diah Ariana
Universitas Muhammadiyah Surabaya
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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IDENTIFIKASI SPESIES JAMUR PADA RUMAH MAKAN DI KAWASAN STASIUN GUBENG SURABAYA Ariana, Diah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 4: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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IDENTIFIKASI SPESIES JAMUR PADA RUMAH MAKAN DI KAWASAN STASIUN GUBENG SURABAYA Diah Ariana, ST, MKesdiah0101@gmail.comProdi D3 Analis Kesehatan UM Surabaya                                                                        Abstract Gubeng Station Surabaya is a railway station (Railway) is the largest in Surabaya and the departure KA (Railway) main Surabaya. City restaurant in the station Gubeng Surabaya is the proposition to consume food and beverages for the passengers and employees at Station Gubeng Surabaya. Not all rooms in Surabaya Gubeng station or air-cooled rooms and well ventilated or air conditioned if the room should be sealed room for the cool room conditions. While in the room that is not refrigerated room is generally open to the wind and air and the room was not stuffy. From both of these can affect dust in the air entering the space station that are not refrigerated or cooled. Until now, this has not been studied how the room is viewed from the existence of diverse species of mangingat every day do the activity in any room especially the restaurants in the station surabaya Gubeng. This type of research is descriptive. The population sample was dust in the air contained in the restaurants in the station Gubeng Surabaya. Time studies carried on from the 6th of January to complete. Variable research is mushroom species and its operational definition is a genus of fungus that is found in a restaurant in the station Gubeng Surabaya based on the results of examination by means cultured or breed with SDA media. The results of this research are as much as 100% of the restaurants in the area Gubeng station Surabaya contaminated mushroom species. There are 3 types of fungal species were identified, namely 26 Aspergillus sp. (86.6%), 3 species of Microsporum sp. (9.99%), and 1 species of Penicillium sp. (3.33%). Mushrooms of the most contaminated in the restaurant at the station Gubeng Surabaya is Aspergillus sp.Keyword : fungi, Gubeng Station Surabaya
PENGARUH KONSENTRASI PERASAN MENGKUDU (Morinda citrofilia Linn) TERHADAP PERTUMBUHAN Shygella disenteriae Ariana, Diah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 2: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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PENGARUH KONSENTRASI PERASAN MENGKUDU (Morinda citrofilia Linn) TERHADAP PERTUMBUHAN Shygella disenteriaeDiah Ariana, S.T, M.Kes.Diahariana0101@gmail.com D3 Analis Kesehatan UM Surabaya AbstractMengkudu (Morinda citrofilia Linn) Indonesia is known as a medicinal plant that can treat a variety of diseases. This study  to determine the effect of noni juice concentration on the growth of Shigella dysenteriae, the bacteria that causes the disease shigellosis (bacillary dysentery). The design of this study used an experimental design to test laboratory, noni juice obtained by weighing 100g were still ripe noni fruit (puti yellowish color and texture is still hard) and washed, blender 100gr noni plus 100ml of sterile distilled water, filtered with sterile gauze and then Stril put in a test tube, back in autoclav sterilized for 15 minutes at a temperature of 1210C that noni juice is really sterile. Inhibition test with freshly made juice dilution method at concentrations of 100%, 50%, 25%, 12.5%, 6.25%, 3.13%, 1.57% and 0.78%, followed planted in the media Muller Hinton Shigella to know whether it is growing or not growing, Statistical data analysis using Chisquer test on α = 0.05. The test results showed λ2 Chisquer count> λ2 table, then Ho is rejected. The results showed 12.5% of concentration - 100% can inhibit the growth of Shigella dysenteriae while the concentration of 0.78% - 6.25% solid not inhibit the growth of Shigella dysenteriae, so it can be concluded that the noni (Morinda citrofilia Linn) can inhibit the growth of Shigella dysenteriae and noni efficiently used for dysentery patients because of the concentration of 12.5% was able to inhibit the growth of Shygella dysenteriae. Keywords: Mengkudu (Morinda citrofilia Linn) , Shigella dysenteriae
PENGARUH KONSENTRASI AIR REBUSAN DAUN SIRSAK (Annona muricata Linn) TERHADAP PERTUMBUHAN LARVA NYAMUK Aedes aegypti Ariana, Diah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 3: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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PENGARUH KONSENTRASI AIR REBUSAN DAUN SIRSAK (Annona muricata Linn) TERHADAP PERTUMBUHAN LARVA NYAMUK Aedes aegyptiDiah Ariana, ST, M.Kes Prodi D3 Analis Kesehatan UM Surabaya AbstractLeaves of the soursop (Annona muricata Linn) Indonesia is known as a medicinal plant that can treat a variety of diseases other than as a cure soursop leaves is also an insecticide-producing plants are bioactive compounds known as acetogenin which are bioactive compounds in high concentrations can be toxic to insects, thus may cause the insects will not eat. At low concentrations of toxic by oral administration stomach and can cause death. Soursop leaves are pesticides from natural elements that can be decided by the Aedes aegypti mosquito generation above background can be taken formulation of the problem Is there any effect of the concentration of soursop leaves boiled water (Annona muricata Linn) on the growth of mosquito larvae of Aedes aegypti? This study aimed to determine the effect of water concentration on the growth of soursop leaf decoction Aedes aegypti mosquito larvae.The design of this study used an experimental design with laboratory testing, soursop leaf decoction obtained by weigh 100 g and dissolved in 100 ml of distilled water generated lau soursop leaves boiled water. The inhibition assay performed on boiled water boiling water concentration 100%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 10% and visits by the number of larvae of Aedes aegypti mosquitoes that die in 24 hours after treatment. Statistical analysis using Annova test with significance level 0.05 for determining the presence or absence of the influence of water concentration on the growth of soursop leaf decoction mosquito Aedes aegypti and subsequent Tukey HSD test was done to see the differences in each concentration. The results showed concentrations of 10% to 100% can inhibit the growth of mosquito larvae of Aedes aegypti, so it can be concluded that the soursop leaves can inhibit the growth of mosquito larvae of Aedes aegypti and efficient soursop leaves is used for patients with antibacterial, antifungal, anticonvulsant, and anti-inflammatory.Keyword :  larvae of Aedes aegypti, soursop leaves
UJI ANTIBAKTERI PERASAN AKAR BAYAM DURI (Amaranthus spinosus Linn) TERHADAP Shigella dysenteriae Ariana, Diah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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UJI ANTIBAKTERI PERASAN AKAR BAYAM DURI (Amaranthus spinosus Linn) TERHADAP Shigella dysenteriaeDiah Ariana, S.T. M.Kes.Prodi D3 Analis Kesehatan UM Surabayadiahariana0101@gmail.com ABSTRACTShigella dysenteriae is a bacterial pathogen that causes shigellosis causes severe diarrhea, prolonged, and fatal compared with diarrhea caused by other Shigella. The use of antibacterial drugs in the form of synthetic chemistry with a long period of time can cause side effects such as allergic reactions, asthma, and indigestion. Thorny Amaranth Root (Amaranthus spinosus Linn) is one of the traditional herbs that can be used as a natural antibacterial against Shigella dysenteriae because it contains flavonoids, alkaloids, and tannins so that the plants do not cause side effects.The formulation of the problem of this research is there any effect of freshly squeezed Thorny Amaranth Root (Amaranthus spinosus Linn) against Shigella dysenteriae. The purpose of this study to investigate the effect and the optimum concentration Thorny Amaranth Root juice (Amaranthus spinosus Linn) against Shigella dysenteriae. This type of research is experimental with a total of 28 samples consisting of 7 concentrations, ie 0%, 50%, 60%, 70%, 80%, 90% and 100% and 4 repetitions. This research is conducted in the Laboratory of Microbiology Prodi D3 Health Analyst Faculty of Health Sciences, University of Muhammadiyah Surabaya for 3 days. Using a dilution method by observing the presence or absence of bacterial growth. Analysis of data using ANOVA test with an error rate of 5% (0.05). And advanced test using test Tukeys Honest Significant Difference (Tukeys HSD). The final conclusion is that there is influence Thorny Amaranth Root (Amaranthus spinosus Linn) against Shigella dysenteriae. After testing Tukeys HSD obtained Minimum inhibitory concentration (MIC) is 80%. Keywords: Shigella dysenteriae, Amaranthus spinosus Linn
Perbedaan Zona Hambat Terhadap Jamur Malassezia Furfur Antara Pemberian Ekstrak Umbi Bawang Putih (Allium Sativum Linn) Dengan Ekstrak Kulit Umbi Bawang Putih (Allium Sativum Linn) Diah Ariana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 2 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (711.136 KB) | DOI: 10.30651/jmlt.v1i2.1501

Abstract

Tinea versicolor or pitiriasis versicolor is a skin disorder caused by Malassezia furfur infection which is a fungal infection on the skin of the chronic surface. Clinical features is in the form of fine spots that colored white to brown black, this infection is also called a skin fungus with blotches. Treatment of Tinea versicolor can use chemical or traditional medicine. Chemical treatments such as creams or ointments cause sticky taste, while one of the traditional medicine is the bulb and skin of the garlic bulb (Allium sativum Linn) containing allicin substances that are efficacious as an anti-fungal.               This research is an experimental research with the aim to know the difference of inhibition zone to Malessezia furfur fungus. There are 3 treatments with 9 repetitions. The extraction method used is the soxhlet method. Anti-fungal activity test was done by using rating method, Saboroud Dextrose Agar (SDA) media which has been inoculated with suspension of Malassezia furfur with concentration 1.5x108 CFU/ml (Mc Farland standard).               Result of data analysis obtained by ANOVA p = 0,000 < α = 0,05, that there is difference of inhibition zone from treatment of garlic bulb extract and skin of garlic bulb (Allium sativum Linn). It is indicated that there is effect of giving garlic bulb extract (Allium sativum Linn) and garlic bulb skin (Allium sativum Linn) to Malassezia furfur fungus. Further tests were performed to compare mean treatment i.e. HSD test. It was obtained sig (p) 0,016 > α 0,05 which means bulb extract and garlic bulb skin (Allium sativum Linn) have different effect. Keywords: Tinea versicolor, Malassezia furfur, garlic bulb.
Pengaruh Perasan Daun Pandan Wangi (Pandanus amaryllifolius Roxb) Terhadap Shigella dysentriae Diah Ariana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 1 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.76 KB) | DOI: 10.30651/jmlt.v1i1.1010

Abstract

 ABSTRACTDysentriae Shigella is a bacterial species of shigella that occurs in tropical countries, these bacteria are pathogenic gut bacteria are commonly known to cause dysentery. Dysentery is an infection that causes sores that cause ulcers limited dicolon characterized by symptoms known as dysentery syndrome. In user of trimatoprim sulfametaksazol can cause or accelerate the onset of megaloblastosis, leocopenia, or trombostopenia. In regular use, this combination appears to show little toxicity, approximately 75% of these adverse effects involving the skin. ‘Pandan wangi’ (pandanus amaryllifolius roxb) is one of the plants that can be used as a natural antibiotic against shigella dysentriae infection because the content of fragrant pandan leaves include flavonoids, alkaloids, saponins and tannins.This type of research is experimental, while the goal is to determine the effect  of ‘pandan wangi’ leaf (pandanus amaryllifolius roxb) juice on shigella dysentriae. Consisting of 7 concentrations and four repetitions. Using dilution method by observing the growth of bacteria shigella dysentriae on ‘pandan wangi’ leaf juice that is characterized by the colonies grown on media Mac Conkey (MC).Data analysis uses Anova with an error or a = 5%. The advanced test uses Tukkey test, Honestly Significant Difference (HSD). After doing the research, the optimal concentration of juice of ‘pandan wangi’ (pandanus amaryllifolius roxb) leaves can inhibit shigella dysentriae is 25% and can kill shigella dysentriae from concentration of 50%. The final conclusion is that there is the effect of ‘pandan wangi’ (pandanus amaryllifolius roxb) leaf juice on shigella dysentriae. Keywords: Pandanus amaryllifolius Roxb leaves, shigella dysentriae.
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

Abstract

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

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

Abstract

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. 
Analysis of Borax in Yellow Wet Noodles using Butterfly Pea Flower Extract (Clitoria ternatea) Frizka Auliya; Diah Ariana; Baterun Kunsah
Health Notions Vol 6, No 5 (2022): May
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn60507

Abstract

One of the most popular foods is noodles. To get delicious noodles, often added food additives such as borax. Consuming foods that contain borax, will be at risk of serious health problems, it can even cause death. The purpose of this study was to determine the presence of borax in yellow wet noodles using butterfly pea flower (Clitoria ternatea) extract as an indicator. This type of research was descriptive study. The population was yellow wet noodles which were sold in the Lakarsantri area of West Surabaya. Sample was obtained from 10 sellers of yellow wet noodles in Lakarsantri. The borax testing method with a qualitative test of butterfly pea flowers (Clitoria ternatea) extract. The results found that 6 out of 30 samples (20%) were positive for borax, while 24 out of 30 samples (80%) did not contain borax. In conclusion, in this area, there are still yellow wet noodles that contain borax. Keywords: wet noodles; borax; butterfly pea flower; extract
Co-Authors Ade Susanty Adelia Septiyandari Ainutajriani Ainutajriani Ainutajriani, Ainutajriani Ali, Noor Azeera Mohd Andika Aliviameita Andika Aliviameita Baterun Kunsah Budiman, Waras Damayanti, Chiara Shabrina Dita Artanti DITA ARTANTI Ellies Tunjung Sari Maulidiyanti Ellies Tunjung Sari Maulidiyanti, Ellies Tunjung Sari Febrianti, Icha Firman Firman Firman Firman Fitrotin Azizah, Fitrotin Frizka Auliya Hartono Hartono Ira Purnamasari Ira Purnamasari Kunsah, Baterun - Mohammad Masykuri Nastiti Kartikorini Nastiti Kartikorini, Nastiti Rinza Rahmawati Samsudin Sapja Anantanyu, Sapja Sispita, Yeti Eka Siti Mardiyah Siti Mardiyah susanty, ade Yeti Eka Sispita Sari