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All Journal Jurnal Kesehatan Tambusai JHeS (Journal of Health Studies)
Yuyun Nailufar
Universitas Aisyiyah Yogyakarta
Humanities Dentistry Education Health Professions Medicine & Pharmacology Nursing Public Health

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THE EFFECT OF TEMPERATURE AND STORAGE OF COW'S MILK WATER ON LACTIC ACID LEVELS Yuyun Nailufar
Jurnal Kesehatan Tambusai Vol. 3 No. 1 (2022): Maret 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jkt.v3i1.3529

Abstract

Introduction: Fresh milk is a food that is very high in nutritional value. Cow's milk contains lactose and organic salts secreted by the mammary glands and contains bifidus factor which functions for the growth of Lactobacillus bifidus bacteria which can inhibit pathogenic bacteria. The more lactic acid bacteria in cow's milk, the lower the pH of cow's milk because it produces lactic acid. So that the growth of destructive bacteria and pathogens will be inhibited, so it is possible that an increase in the number of bacteria can provide good durability in cow's milk. Method: This quantitative study aims to determine the effect of temperature and storage time on lactic acid levels in cow's milk. The subject of this research is the milk of dairy cows in the Yogyakarta City farm. The sampling technique that will be used is purposive sampling. The instrument used to measure the levels of lactic acid in cow's milk is a set of titration tools. Analysis of the data used is the calculation of lactic acid levels using the acid-base titration formula. Results: The results of the calculation of the entire sample range from 0.1800 to 0.1890, so that a maximum reference value of 0.2% is obtained. The calculation results for all samples range from 0.1710 to 0.1962, so that a maximum reference value of 0.2% is good. This value can be said that the length of storage of cow's milk for 5 hours at a refrigerator temperature still has a good value for the number of lactic acid bacteria. Conclusion: The effect of temperature before storage on lactic acid levels in cow's milk still has good quantity and quality. The effect of storage time for cow's milk within 5 hours also still has the value and quality of lactic acid levels.
The description of syphilis examination results using the immunochromatography method based on gender and age Yuyun Nailufar; Sri Ramadhani E Akas; Anis Putri Fauziah; Novitawati Novitawati; Margareta Fety Oktavia
JHeS (Journal of Health Studies) Vol. 9 No. 2 (2025): September
Publisher : Universitas 'Aisyiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31101/jhes.4392

Abstract

Syphilis is a sexually transmitted infection (STI) caused by the bacterium Treponema pallidum. Syphilis screening can be performed using the immunochromatography method. Puskesmas (Primary Health Center) Gondokusuman II, Yogyakarta Municipality, provides syphilis screening facilities using the immunochromatography method. This study aims to describe the results of syphilis screening using the immunochromatography method. This study employed descriptive quantitative. The sample of this study was the results of syphilis screening from January 2024 to June 2025 using the Slovin formula, and obtained results from 81 respondents. Based on this study, the results of syphilis screening were predominantly male aged 20-25 years (64.2%), compared to females (35.8%). A high percentage was found in men of productive age or adulthood. This age group has a high curiosity, so it tends to encourage trying new things. The high reactive results based on the results of the examination indicate the potential for infection to spread in the population. The conclusion shows that syphilis examinations in January 2024-June 2025 using the immunochromatography method were dominated by male gender aged 20-25 years or productive age and adult age.
Co-Authors Anis Putri Fauziah Margareta Fety Oktavia Novitawati Novitawati Sri Ramadhani E Akas