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Journal : jurnal media laboran

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Analisis Variasi Penangguhan Penanganan Sampel Darah Edta Terhadap Hasil Pemeriksaan Hitung Jumlah Trombosit dengan Metode Brecher Chonkrite Pada Mahasiswa Diii Analis Kesehatan Universitas Indonesia Timur Nurul Utami Halimsyah
Jurnal Media Laboran Vol 7 No 1 (2017): Mei
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

This research is motivated by checking the number of platelets that must be done as soon as possible and not more than 2 hours. The purpose of this study is to see whether there is a significant difference to the Counting of Platelet Count by Using Brecher Chonkrite Method with EDTA Blood Sampling for 1, 2 and 3 Hours at Diploma Three of Health Analyst University of Eastern Indonesia. This research is a quasi experiment with sampling technique by accidental sampling. From the research done on 20 samples, we get the data of platelet count before and after 2 hours that Fcount (-37,22) <Ftabel (8,57) meaning there is no significant difference to the result of the count count of the platelet count of brecher chonkrite method with variation Suspension time of 1 hour, 2 hours and 3 hours. It is suggested that on hematology examination specially on counting blood platelet counts using EDTA samples can be suspended with a delay of 1, 2 and 3 hours. But it would be nice that the sample to be examined is not suspended, because it can cause a decrease in platelet count even though the decrease did not experience a significant difference.
Analisis Kadar Timbal ( PB ) Pada Ikan Cakalang Yang Diperjualbelikan Pada Tempat Pelelangan Ikan Paotere Kota Makassar Nurasisah Nurasisah; Nurul Utami Halimsyah; Suharsih Thahir
Jurnal Media Laboran Vol 8 No 2 (2018): November
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Fish as one of the aquatic biota can be used as an indicator of the level of pollution that occurs in the waters. The process of transferring heavy metals from seawater into the body of a fish is very likely to occur, which in turn will adversely affect the fish and humans who consume it. This study aims to determine and determine the levels of lead metal (Pb) on skipjack tuna that are traded at the paotere fish auction site in the city of Makassar with laboratory analysis techniques using organoleptic samples in the form of skipjack meat. Pb heavy metal analysis has been carried out in the samples of skipjack fish using atomic absorption spectrometry (AAS) method. The initial preparation of the footage is done with the fish being washed, meat taken, dried, pounded and filtered to pass 100 mesh, dissolved with the Teflon bomb technique digested until the sample solution is ready for analysis. Analysis parameters with SSA include optimum conditions of analysis, elemental calibration curves, range of concentrations used, feasibility of the test tool and validation of the test method. The results of research on lead levels in 10 samples of skipjack meat were found to contain lead content varied between 0.006 - 0.0486 mg / kg, in accordance with Indonesian National Standard (SNI) 7387: 2009 the maximum limit of lead metal contamination in food was 0.4 mg / kg. Based on the results of the study, skipjack fish at the Makassar city paotere fish auction contain lead with lead levels still below the threshold set by SNI 7387: 2009, so it is recommended to the community to consider the quality of fish before consuming and to the relevant government agencies to do supervision in order to improve the preservation of the underwater world.
Uji Sensivitas Perasaan Daun Ceremai (Phyllanthus Acidus (L)Terhadap Pertumbuhan Escherichia Coll Dan Staphylococcus Aureus Nurul Utami Halimsyah
Jurnal Media Laboran Vol 6 No 1 (2016): Mei
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

Bacteria are single-celled microorganisms, have strong walls and a fixed shape. The bacteria Escherichia coli is a bacteria commonly found in the opportunistic human colon as normal flora that can menyebapkan infection in the gut eg diarrhea and also its ability to cause infection in the tissue. Staphylococcus aureus can be found on the surface of the skin as normal flora, especially around the nose, mouth, genitals and around the anus and can cause wound infections usually abscess is a collection of pus or fluid in the tissue due to infection The purpose of this study is to determine whether there is influence the growth of bacteria Escherichia coli and Staphylococcus aureus in the juice of the leaves ceremai (Phyllanthus acidus L) at a concentration of 100%, 80%, 60 % , 40% and 20% The method used in this study are Merode experiments conducted experiments on concentration in the water feeling ceremai leaf (Phyllanthus acidus (L) on the growth Eschrichia coli and Staphylococcus aureus in vitro. The results showed that the leaf juice ceremai not inhibit the growth of bacteria Escherichia coli and Staphylococcus aureus in the juice of the leaves ceremai (Phyllanthus acidus L) at a concentration of 100 %, 80%, 60% 40% and 20 % . Based on these stucies are expected to communities that no longer consume freshly ceremai leaves, because water leaves feeling ceremai not to inhibit the growth of bacteria Escherichia coli and Staphylococcus aureus.
Analisis Kadar Alkohol Pada Tape Ubi Yang Difermentasikan Selama 3 Hari Dan 6 Hari Yang Dijual Pada Pasar Boro Kecamatan Rumbia Kabupaten Jeneponto Rahman Y; Jurnal Syarif; Nurul Utami Halimsyah
Jurnal Media Laboran Vol 7 No 2 (2017): November
Publisher : Prodi D-III Analis Kesehatan niversitas Indonesia Timur

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Abstract

Tapes are favorite doing foods society, middle class and middle class people, these foods contain compounds formed due to alcohol because alcohol yeast fermentation. fermentation is the process of energy production in cells under anaerobic conditions (without oxygen). Purpose of this study are: (1). To determine the alcohol content in potatoes that have fermentation tape for 3 days and 6 days. (2). To determine differences in levels alcohol on tape potato that has been fermented for 3 days and 6 days. Based on observations concluded that. (1). to distinguish a tape that fermented for 3 days and 6 days to see the texture visible on the tape is not the same between the tape that fermented for 3 days and 6 days since the longer the fermentation the increasingly soft texture on the tape would not even shaped potato again later taste the tape will be beruba acidity. (2). alcohol content in fermented cassava tape for 3 days and 6 days have different alcohol levels are highest in the tape that fermented for 3 days is 1.87% and the tape that fermented for 6 days is 2.87% while the lowest alcohol content on tape fermented for 3 days is 1.34% and the tape that fermented for 6 days is 2.11%.
Co-Authors Jurnal Syarif Nurasisah Nurasisah Rahman Y Suharsih Thahir