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Sri Sulastri
Universitas Indonesia Timur
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Public Health Other

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Analisis Kadar Monosodium Glutamat (MSG) pada Bumbu Mie Instan yang Diperjualbelikan di Koperasi Wisata Universitas Indonesia Timur Sri Sulastri
Jurnal Media Laboran Vol 7 No 1 (2017): Mei
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

Monosodium glutamate (MSG) is a sodium salt of glutamic acid (a non-essential amino acid). Monosodium glutamate is widely used as a flavoring in foods. This study aims to determine the levels of monosodium glutamate on instant noodle spice traded in Tourism Cooperative University of East Indonesia. The type of this research was conducted by laboratory experiments with sampling technique using purposive sampling using 5 samples of instant noodle spice and examination method that is titration method. Based on the results of research that has been done then the monosodium glutamate content of the 5 samples are 14.5%, 16%, 16.5%, 18.8% and 21.5% where the lowest MSG levels are found in sample D with levels of 14, 5% and the highest level on sample E with content of 21,5% with weight of MSG from 5 sample is 0.016 gr, 0.0188 gr, 0.0162 gr, 0.0145 gr and 0.0215 gr. Therefore, instant noodles can be consumed 1 pack per day viewed from the weight of MSG which is still below the established threshold of 0.3-1 gr per day.
Analisis Kadar Asam Lemak Bebas Pada Mentega Yang Tidak Bermerek Yang Diperjualbelikan Di Pasar Hartaco Makassar Sri Sulastri
Jurnal Media Laboran Vol 6 No 1 (2016): Mei
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

Telah dilakukan penelitian tentang Analisis Kadar Asam Lemak Bebas Pada Mentega Yang Tidak Bermerek Yang Diperjualbelikan Di Pasar Hartaco Makassar dengan tujuan untuk menganalisis dan mengetahui kadar asam lemak bebas pada mentega yang tidak bermerek. Jenis penelitian ini adalah deskriptif dengan sampel lima mentega yang tidak bermerek yang diambil secara accidental sampling. Hasil penelitian kadar asam lemak bebas pada mentega yang tidak bermerek yang diperjual belikan dipasar hartaco makassar, mengasilkan rata-rata kadar asam lemak bebas yaitu sampel A 0,256 mmol/L, B : 0,768 mmol/L, C: 1,536 mmol/, D : 0,256 mmol/L, E: 0,512 mmol/L. Diharapkan kepada pengguna atau pengkonsumsi mentega yang tidak bermerek agar memperhatikan jenis mentega yang akan digunakan.
GAMBARAN HASIL PEMERIKSAAN KADAR KOLESTEROL PADA PENDERITA HIPERTENSI DI RSUD SYEKH YUSUF KABUPATEN GOWA Muh Rizman Naim; Sri Sulastri; Sulvana Hadi
Jurnal Media Laboran Vol 9 No 2 (2019): November
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

Cholesterol is a component of fat or lipid substances as we know, fat is one of the nutrients that are needed by our body in addition to other nutrients, such as carbohydrates, proteins, vitamins and minerals. Fat is one of the energy sources that provides the highest calories. Apart from being a source of energy, fat or especially cholesterol is indeed the substance most needed by our body and has an important role in human life. This study aims to determine the description of the results of cholesterol levels in patients with hypertension at Syekh Yusuf Hospital Gowa Regency. The research carried out was a quasi-experimental study that carried out laboratory tests to determine the description of the results of cholesterol levels in patients with hypertension at Syekh Yusuf Regional Hospital, Gowa Regency. The sample in this study was hypertension sufferers in Syekh Yusuf Regional Hospital, Gowa Regency. The results showed that the results found in the analysis of variable cholesterol levels in the sample were not balanced, as many as 1 person (5%) had high cholesterol levels and 19 people (95%) had normal cholesterol levels. Based on the results of the study it can be concluded that the cholesterol level in RSUD Syekh Yusuf Gowa Regency there is a balanced increase so that it can be concluded that the patient's cholesterol level is at normal limits.
Co-Authors Muh Rizman Naim Sulvana Hadi