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All Journal Sainteks THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Tekinfo | Scientific Journal of Industrial and Information Engineering Argipa (Arsip gizi dan Pangan) SAMARAH: Jurnal Hukum Keluarga dan Hukum Islam SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan IKRA-ITH ABDIMAS Jurnal Kreativitas PKM Medical Technology and Public Health Journal Industri Inovatif : Jurnal Teknik Industri Jurnal Kesehatan Madani Medika Medicra (Journal of Medical Laboratory Science/Technology) Jurnal Ilmiah Ahwal Syakhshiyyah (JAS) Jurnal AL-AHKAM Community Empowerment Intan Husada : Jurnal Ilmiah Keperawatan Indonesian Academia Health Sciences Journal Jurnal Visi Pengabdian Kepada Masyarakat International Journal of Advanced Health Science and Technology Empowerment: Jurnal Pengabdian Masyarakat Andalas International Journal of Socio-Humanities Jurnal Abdi Masyarakat Kita Jurnal Kesehatan Kusuma Husada International Journal of Public Health Excellence (IJPHE) International Journal of Community Service (IJCS) Gaster Journal of Advanced Islamic Educational Management SALUTA: Jurnal Pengabdian Kepada Masyarakat Mukhtabar: Journal of Medical Laboratory Technology SENADA : Semangat Nasional Dalam Mengabdi Finest : Jurnal Riset dan Pengembangan Ekonomi Islam Camellia Jurnal Pengabdian Kepada Masyarakat Meambo Asian Journal of Social and Humanities Journal of Advanced Nursing and Health Sciences International Journal of Islamic Business and Economics (IJIBEC) Media Gizi Khatulistiwa

Siti Mardiyah

Universitas Muhammadiyah Surabaya

Author-ID : 315191

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ANALISA KADAR KAFEIN PADA KOPI HITAM YANG DISAJIKAN BERDASARKAN LAMA PENYEDUHANNYA Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 2: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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ANALISA KADAR KAFEIN PADA KOPI HITAM YANG DISAJIKANBERDASARKAN LAMA PENYEDUHANNYAÂ Siti Mardiyah, S.Si., M.Kes.Prodi D3 Analis Kesehatan UM SurabayaÂ AbstractÂ Coffee drinking is a favorite of many that can be enjoyed at home, at the office, at home, eat and shop - food stalls. Black coffee is one of the popular types of coffee community. Coffee consumption can cause addiction. Case is due to the caffeine content of alkaloid compounds xantin. Caffeine content of its size accepted by the body hanging from the means of treatment before drinking coffee. TheÂ Â longer timeÂ submertion Coffee will make the caffeine content in the drink gets higher.Therefore, the problem formulation in this study is will the old submertion of caffeine in black coffee? The purpose of this study is to find out the influence of long penyeduhan of caffeine in black coffee. This type of research is experimental. The sample in this study is that black coffee is often consumed by people who sold at the Market Prohibition of Sidoarjo. With black coffee sample criteria are branded or not branded. Variable in this study is the independent variable while the dependent variable brewing long the caffeine content.Data collection techniques of caffeine in black coffee served by long submertion by indirect observation using a set of laboratory experiments. Inspection rate this caffeine use spectrophotometry method. And data analysis techniques used ANOVA test to find out the influence of long submertion of caffeine in black coffee with Î± = 0.05. Once the proceeds of caffeine in black coffee in a statistical analysis shows the value of P = 0.000 (<0.05), the obtained conclusions that received behold Ha long submertion influence on the rate of caffeine in black coffee. Was proven that there was an increase in the rate of caffeine every submertion long time has been determined.Â Keyword : kafein, coffee,

Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng Pedagang Penyetan Di Sutorejo Surabaya Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 3: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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Analisa Bilangan Peroksida dan Bilangan Asam pada Minyak Goreng Pedagang Penyetan Di Sutorejo SurabayaÂ Siti Mardiyah, S.Si., M.Kes.Prodi D3 Analis Kesehatan UM SurabayaÂ AbstractÂ Cooking oil is the oil derived from plants or animal fat purified, is liquid at room temperature and is typically used to fry food. Cooking oil can be used up to 3-4 times a frying pan. If used repeatedly, the oil will change color. Oil damage can occur due to various factors, one of which is the temperature or heat which becomes a standard indicator forÂ high peroxide and acid numbers. Peroxide and acid number according to the requirements of SNI is 5.0 milligrams of oxygen per 100 gram. The aim of research to find out the levels of peroxide and acid in the cooking oil used by Penyetan traders at Sutorejo street in Surabaya.This is a descriptive research that finds out the levels of peroxide and acid in the cooking oil. The research population used is the cooking oil of Penyetan traders at Sutorejo street Surabaya, and samples of it are 36 samples taken randomly. The content analysis of peroxide and acid uses iodometric method.The result shows that there are 6 samples qualified with a percentage of 17% and 30 samples did not qualify with a percentage of 83% and 9 samples qualify percentage of 25%, 27 do not qualify with a percentage of 75% according to the SNI, National Standardization of Indonesia .Keyword: Oil, Peroxide, Acid

EFEKTIFITAS PENGUSIR NYAMUK ELEKTRIK DARI EKSTRAK KULIT DURIAN (DuriozibethinusMurr) Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 4: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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EFEKTIFITAS PENGUSIR NYAMUK ELEKTRIK DARI EKSTRAK KULIT DURIAN (DuriozibethinusMurr) Â By. Siti Mardiyah, Moh.Imam RoyaldiÂ Prodi D3 Analis UM SurabayaÂ ABSTRACTAedesaegypti is a type of mosquito that can carry dengue virus causes dengue fever. Efforts to eradicate the Aedesaegypti mosquito as a vector of dengue fever have often done, but the lack of public awareness about environmental hygiene still hamper such efforts. Therefore, the electric mosquito repellent products, which are considered practical to avoid mosquito bites, are widely used. However, the use of such products has the potential to cause environmental pollution and health problems. Durian rind extract is a natural insecticide materials that could become an alternative material as a substitute chemicals of mosquito repellent products.This research is an experimental study that aims to compare the repelling power effectiveness between durian rind extract and electric mosquito repellent in repelling Aedesaegypti mosquito. The population in this study is the Aedesaegypti mosquito breeding obtained from from East Java Provincial Health Office with samples taken as 640 mosquitoes were put in each room with 15 tails.The results showed that there are differences in effectiveness of repelling power between the durian rind extract and electric mosquito repellent in repelling the Aedesaegypti mosquito. This was evidenced by statistical tests using independent t test in which the value Tcount = 12.603 with sign value. 0.000 <0.005, which means H0 is rejected or no difference. The big difference is because the active substance in extracts of different anti-mosquito durian and it also shows that the durian rind extract has expelled under the power of an electric mosquito repellent. So, to have equal power of repelling with the electric mosquito, it needs durian rind extract concentration which is greater than 25%.Keywords: Aedesaegypti, durian rind extract DuriozibethinusMurr

ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ES Mardiyah, Siti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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ANALISA KADAR ALKOHOL PADA SUSU FERMENTASI BERDASARKAN LAMA PENYIMPANAN LEMARI ESSiti Mardiyah, S.Si, M.Kes.Sitimardiyahfix2@gmail.com Prodi D3 Analis Kesehatan UM SurabayaÂ AbstractFermented milk is one of dairy products, obtained by fermentation of milk by certain microbes to produce lactic acid. In general, fermented milk stored at a temperature of 50C cooler cupboard to inhibit acid formation by bacteria is still alive, so as to avoid excessive formation of a sour taste. During storage of fermented milk pH decreased continuously. At a temperature of 100C, the damage began to emerge after 3-4 days of storage, which is a sour, watery, and the accompanying changes in the original tender texture and cause contamination between certain bacteria that cause alcohol. Based on the above formulation of the problem can be taken "Is there any effect of fermented milk storage time in the freezer for alcohol content? ". The purpose of this study was to investigate the effect of storage time of fermented milk in the fridge for alcohol content. This research is a type of observational analytic studies because there is no treatment of the researchers aimed to determine the effect of long storage of fermented milk in the fridge for alcohol content. The sampling technique used is random sampling, totaling 5 samples at each storage time. Research variables consisting of the independent variable storage time, and the dependent variable is the alcohol content. The level of alcohol is done in fermented milk after being stored for 1 week, 2 weeks, 3 weeks, and 4 weeks using the method five times Pycnometer with replication. From the results of this study the mean increase in the alcohol content of fermented milk on each storage time is 1 week, 2 weeks, 3 weeks and 4 weeks. Having performed using ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed Ha Ho is rejected or accepted, which means there is the influence of storage time of fermented milk in the fridge for alcohol content.Â Keyword : fermented milk, alchohol level

EFEKTIFITAS PENAMBAHAN SERBUK KUNYIT TERHADAP BILANGAN PEROKSIDA DAN BILANGAN ASAM MINYAK GORENG BEKAS PAKAI Siti Mardiyah
TEKNOLOGI MEDIS DAN JURNAL KESEHATAN UMUM Vol 2 No 1 (2018): Medical Technology and Public Health Journal March 2018
Publisher : UNUSA Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33086/mtphj.v2i1.780

Used cooking oil is leftover cooking oil from food frying processes that have been used repeatedly. This resulted in increased high free radical and fatty acid content which can be harmful to health. One attempt to reduce oil damage is with the addition of antioxidants. Curcumin is an antioxidant contained in turmeric. Curcumin is an antioxidant phenol which have many double bonds that can capture free radicals, which can slow down the increase in the peroxide and acid number of used cooking oil. The purpose of this study was to determine the effect of turmeric powder on levels of acid number. This type of research is experimental by the number of samples in each treatment and as many as 16 samples. Formulation of the problem of this study is whether there is the effect of turmeric powder on levels of acid value on used cooking oil. The examination results on the levels of acid number of used cooking oil shows the average levels of the acid number of used cooking oil which without the provision of turmeric powder is as high as 0,641, while the one with the provision of turmeric powder is as high as 0,349. Statistical analysis by t test showed the effect of turmeric powder on levels of acid value on used cooking oil with value of p (sig) = 0.000 which is less than 0.05. Therefore, the turmeric powder can inhibit the decrease of acid number on used cooking oil so that the oil quality is maintained.

Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai 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.v4i1.7509

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P <0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

Efek Anti Oksidan Bawang Putih terhadap Penurunan Bilangan Peroksida Minyak Jelantah Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 2 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Used cooking oil is leftover cooking oil from food frying processes. The use of cooking oil which is repeated with a high temperature and a long time can cause the oil to oxidation and hydrolysis, resulting in increased levels of peroxide. High peroxide value can pose a health hazard. Allisin is antioxidants contained in garlic. Allisin are primary antioxidants which act as free radical scavengers that can slow oxidation on used cooking oil. The purpose of this study was to determine the effect of garlic on decreased levels of peroxide in used cooking oil. This type of research is experimental by the number of samples in each treatment as many as 4 samples. Formulation of the problem of this study is whether there is the effect of adding garlic to decreased levels of peroxide on used cooking oil.From the results of the average levels of peroxide in used cooking oil that has been saved within 3 days is 26.0482 control mEq, 10 mEq% 23.65098, 22.71355 mEq 20%, 30% mEq 18.65023, 17.92128 mEq 40%, 50% 16.52508 mEq. Statistical analysis with ANOVA test shows the effect of adding garlic to decreased levels of peroxide in used cooking oil with p value (sig) = 0.000 which is smaller than 0.05. The results of Tukey HSD test showed the addition of garlic 30% is effective to reduce levels of peroxide on used cooking oil.Therefore, the addition of garlic may inhibit the process of rancidity and lower levels of peroxide in used cooking oil.KEYWORDS: garlic, cooking oil, peroxide value

Pengaruh Lama Pemanasan Terhadap Kadar Alkohol Pada Nira Siwalan (Borassus flabellifer) siti mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 1 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

abstractNira is a raw material for the manufacture of liquid brown sugar, palm sugar, and alcoholic beverages. Among these products are the most widely used alcoholic beverage. During this siwalan juice as a beverage consumed fresh, the storage period is relatively short whice for 1-2 days. If after 3 days the beverage is consumed will have a negative impact, to reduce the alcohol content is then made warming. Based on the above background can be taken formulation of the problem "whether there was an effect on levels of alcohol prolonged heating on sap siwalan"?. The purpose of this study was to determine whether there was an effect on levels of alcohol prolonged heating on sap siwalan. This research is a kind of experimental research with the aim to determine the effect of prolonged heating of the alcohol content in the sap siwalan. The sampling technique used was random sampling, totaling 24 samples. Variable work was composed of independent variables and the dependent variable. Alcohol Examination conducted on sap siwalan by doing without heating or 0 minutes, 10 minutes, 20 minutes and 30 minutes, using a number of methods Pycnometer six replication. From these results a decrease in the average alcohol content of sap siwalan on any heating for 10 min, 20 min and 30 min, after using ANOVA statistical test obtained p = 0.000 (p <0.05) can be summed Ha Ho is rejected or accepted which means there is prolonged heating effect on levels of alcohol in the juice siwalan.Key word : Nira, Level of alcohol, prolonger heating

Uji Daya Serap Diapers Anti Ruam (Diapers Rash) Modifikasi Sabut Kelapa (Cocosnucifera) Siti Mardiyah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 2, No 2 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

The World Health Organization (WHO) reported in 2012 that the prevalence of skin irritation (diaper rash) in infants was quite high at 25% due to the use of diapers. One of the causes of diaper rash is caused by low diaper absorption. Increased absorption of diaper can be done by increasing the absorbent ability of diapers to absorb baby urine. The natural absorbent that can be modified in baby diapers is coconut fiber. Cellulose content in coconut fiber has the ability to absorb liquid high enough. This potential can be applied to absorb urine and sweat so that it can reduce moisture in baby diapers. Diapers that have high absorption can prevent the occurrence of rashes in infants. This study aims to examine differences in absorbency of diapers. Without coconut fiber and coconut husk modification diapers. This type of research is experimental. The population and sample of the study were baby diapers with a total sample of 32 which were divided into 2 groups namely baby diapers without coconut fiber and with modification of coconut fiber. Testing for diaper absorption is carried out in a laboratory manner by measuring the volume and time of absorption of fluids given to diapers to the saturation limit (leak). The data analysis technique uses the independent t-test. Based on the results of the independent t-test showed that there were significant differences in the amount of volume and time of absorption of fluids given to bunch diapers and with coconut fiber. Thus it can be concluded that there is a significant influence on the addition of coconut fiber to the absorption of fluid in baby diapers. Keywords: Diapers, Rash, Coconut Fiber.

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

Co-Authors Achyana, Muchammad Arfan Agnes Sri Harti Agus Purwanto Ahmad Mochtar Jamil Aini Ahmad Aldora Pratama Ali Immanudin Amalia Agustin Amin Aji Budiman Andre Ridho Saputro Andrian, Budi Wahyu Anggraeni, Aura Kharisma Anggun Anirawilda Purba Arditiar, Adrian Arfanindita, Her Tafga Arianti, Vira Hasna Aris Prastyonhngsih Astri, Anisa Muktidena Mutiara Baterun Kunsah Batubara, Intan Devi, Nurul Diah Ariana Diah Ariana Dias Aziz Pramudita Elfia Elfia Elfia Elga Faya Putra Perdana Ellynawati Ellynawati Eni Sumarliyah, Eni Erdah Litriani Erlina Windyastuti Estuningsih, E Eti Hadiati Faris Windiarti Febrianti, Icha Firman Firman Firman Prastiwi Fitri Nuraini Fitrotin Azizah, Fitrotin Heni Nur Kusumawati Hidayati , Dania Rofi' Atul Huliyyatul Wahdah Husna Nadiya Asy Syahidah I Ketut Antara Ikhsanudin Meinanda Ira Ratnasari Jannah, Faiqotul Julian Anindito Widiatmoko Juriyanto Gambir Kartikarini, Nastiti Kusmawati, Syafadila Eriana Listiyanawati, Mutiara Dewi Luluk latifah Maftusolikhah, Maftusolikhah Marshanda, Angela Rike Martini Listrikawati Maydida, Tiara Dzaky Muhammad Anas Mulya Fitrah Juniawan Nabila Yuretan Nastiti Kartikorini Nastiti Kartikorini Nastiti Kartikorini, Nastiti Nina Veronica Noor Azeera Mohd Ali Noor Fitriyani Norratri, Erika Dewi Nova Ulumiya Nur Rakhmawati, Nur Nurul Devi Ardiani Nurul Devi Ardiani, Nurul Devi Nurus, Nurus Shalihin Owa, Maria Goreti Qomariyah, Annisa Nurul Raden Aryo Febrian Rahma Widyastuti Ramadhani, Farah Salsabila Ratna Sari Dewi Rendy Permana Ridho Akbar B41110063 Rifqi Athawirya Rinza Rahmawati Samsudin Rohana Rufaida Nur Fitriana Sawirman Setiyaningsih, Hana Shelly Festilia Agusanty Siti Aisyah Sri Delasmi Subandi Subandi Sudirman Sudirman Supatmi Supatmi Surwati, Surwati Surya Aditya Thariq Malikul Mulki Thorik Rizky, Muhamad Tiffany Lovenlya Indy Ayu Putri Kundayadi Ulumiya, Nova Uswatun Hasanah Wahyu Setiawan Waras Budiman Waras Budiman Welly Mahardhika Welly Mahardhika Widiatmoko, Julian Anindito Widyastuti, Dominica Arni Wiwi Wikanta Wulandari, Sania Yan, Yan fajri Yanthy, Putu Sucita Yeti Eka Sispita

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