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All Journal Meditory : The Journal of Medical Laboratory Jurnal Dunia Farmasi Borneo Journal of Medical Laboratory Technology Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat
Kurniawan Kurniawan
Universitas Muhammadiyah Purwokerto
Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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Journal : Borneo Journal of Medical Laboratory Technology

 1 
Analisis Kadar Rhodamin B pada Terasi yang Diperjualbelikan di Pasar Belik Kabupaten Pemalang Oden Krisyan; Retno Sulistiyowati; Kurniawan Kurniawan
Borneo Journal of Medical Laboratory Technology Vol 3 No 2 (2021): Borneo Journal of Medical Laboratory Technology
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjmlt.v3i2.2143

Abstract

Terasi is a cooking spice made from fermented shrimp and is often found in the market. It is relatively affordable and easy to find, so people flavor it as a flavor enhancer for their food. The abuse of Rhodamine B as a Food Additive (BTP) in terasi is often done by the producers. This study aimed to analyze the Rhodamine B content in the terasi sold at the Pasar Belik, Pemalang Regency. The study was conducted in a descriptive observational manner where the sample was analyzed qualitatively, and if the result were positive, it would be followed by quantitative. The study was conducted in December 2020. Rhodamine B content in terasi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Ether, and 10% HCl. The qualitative analysis of 7 samples of shrimp paste sold at the Belik Market in Pemalang Regency were all negative and did not contain Rhodamine B. Shrimp samples that were bought and sold at the Pasar Belik in Pemalang Regency showed that they were free from Rhodamine B.
Pengaruh Variasi Suhu dan Lama Penyimpanan terhadap Viabilitas Bakteri Asam Laktat (BAL) dan Nilai pH Yoghurt Aditya Dimas Pangestu; Kurniawan Kurniawan; Supriyadi Supriyadi
Borneo Journal of Medical Laboratory Technology Vol 3 No 2 (2021): Borneo Journal of Medical Laboratory Technology
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/bjmlt.v3i2.2169

Abstract

Consuming yogurt indicates the increasing public awareness of healthy lifestyles has led many people to consume yogurt. Yogurt is a fermented milk product by adding pasteurized skim milk concentrate and adding lactic acid bacteria culture. L. casei is the bacterial culture commonly used in the production of yogurt, which has a role in breaking down lactose into lactic acid. To maintain its quality, yogurt is generally stored at a low temperature. However, there are still many business actors who only store it in a cool box or even at room temperature. The purpose of this study was to describe the viability of LAB and the effect of variations in temperature and storage time on the viability of LAB and pH value of yogurt. This study used an experimental method with a completely randomized design (CRD) with 3 treatments in the form of variations in storage temperature, namely 5°C, 15°C, and 25°C, each treatment temperature was stored for 1 week, 2 weeks, 3 weeks, and 4 weeks. This study was conducted in December 2020. The results showed that the highest viability value (289x106 CFU/mL) of lactic acid bacteria in yogurt was obtained at 5°C with two weeks of storage. Yogurt's pH value is influenced by temperature and storage time; the higher the temperature and storage time, the causes the yogurt's pH value decreases. The conclusion that can be drawn from this study is that the highest viability of LAB was obtained at 5°C with a shelf life of two weeks, while the best pH value of yogurt was achieved at 5°C for one week.
Co-Authors Aditya Dimas Pangestu Dita Pratiwi Kusuma Wardani Nuniek Ina Ratnaningtyas Oden Krisyan Retno Sulistiyowati Supriyadi Supriyadi