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All Journal Jurnal Medika Cendikia (e-Journal) Jurnal Sains dan Teknologi Laboratorium Medik Jurnal Abdi Masyarakat Kita Jurnal Ilmiah Ilmu Kesehatan
Muhammad Hadi Sulhan
STIKes Karsa Husada Garut
Religion Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary Other

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ANALISIS KANDUNGAN BORAKS PADA PEMPEK YANG DIJUAL DI KECAMATAN GARUT KOTA Mamay Mamay; Muhammad Hadi Sulhan
Jurnal Sains dan Teknologi Laboratorium Medik Vol 6 No 1 (2021): April (2021)
Publisher : Akademi Kesehatan John Paul II Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52071/jstlm.v6i1.62

Abstract

Pempek merupakan salah satu makanan tradisional ciri khas Palembang. Pempek sudah dikenal masyarakat secara luas. Masyarakat tidak terlalu susah untuk mendapatkan pempek di jajanan di sekitaran Garut Kota. Pembuatan pempek ini meggunakan bahan dasar utama daging ikan dan sagu. Beberapa temuan mengenai penggunaan boraks pada pempek di beberapa tempat. Penelitian bertujuan untuk mengidentifikasi dan menganalisis penggunaan borak pada empek yang dijual di sekitar kecamatan Garut Kota. Penelitian ini merupakan studi deskriptif dan laboratorium dengan tujuan untuk mengidentifikasi dan melakukan penetapan kadar boraks menggunakan analisis kualitatif dengan kurkumin dan analisis kuantitatif dengan titrasi asam basa. Sampel pempek yang peroleh dari 20 pedagang yang terseber di kecamatan Garut Kota. Berdasarkan hasil penelitian, secara kualitatif teridentifikasi 3 sampel pempek yang positif mengandung boraks. Hasil dari pemeriksaan organoleptis dari 20 sampel pempek, 3 sampel mempunyai tekstur yang sangat kenyal dan berbau seperti zat kimia sedangkan pada sampel pempek tidak mengandung boraks. Pengujian boraks dilanjutkan pada penetapan kadar atau analisa kuantitatif. Kandungan boraks pada ketiga sampel adalah 120 mg/g, 77,1 mg/g, dan 40,9 mg/g Dari hasil tersebut, disarankan agar masyarakat bisa membedakan dan memilih jajan pempek yang tidak mengandung boraks.
Analisis Nilai Chemical Oxygen Demand (COD) Pada Buangan Limbah Cair Pabrik Penyamakan Kulit Dengan Metode Spektrofotometri UV-Vis Muhammad Hadi Sulhan
Jurnal Medika Cendikia Vol 3 No 02 (2016): JURNAL MEDIKA CENDIKIA
Publisher : STIKes Karsa Husada Garut

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Abstract

A factor to define the quality of water is the amount of oxygen that can be used by living organisms in waters. The higher of COD level, the lower amount of oxygen that can be used by the living organisms in the waters. The aim of this research is to determine COD level in leather industry along the river Ciwalen and Cigulampeng. The procedure to determine of COD level based on SNI 06-6989.2-2004. The sampling was used grab sampling method, and the COD level determination was used UV-Vis spectrophotometer. The data showed that wastewater of 1st factory has a COD level amount 1424 mg / L O2 include in categories of high pollution levels, wastewater of 2nd factory has a COD amount 824 mg / L of O2 include in categories of medium pollution levels, wastewater of 3rd factory has a COD value of 394 mg / L of O2 include in categories of low pollution levels and wastewater of 4th factory has a COD value of 404 mg / L of O2 include in categories of low pollution levels.
Edukasi Dan Pemeriksaan Boraks Dengan Bahan Alami Pada Jajanan Sekolah Menengah Atas Mamay Mamay; Muhammad Hadi Sulhan; Riki Ananda
Jurnal Abdi Masyarakat Kita Vol 2 No 2 (2022): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v2i2.292

Abstract

Borax is a food additive which is prohibited from being used in food. Toxic effects of borax have been found to be harmful to human health. This compound is still widely abused in food samples. Detection of the presence of borax in the sample can be done with the use of natural materials. This community service aims to provide education that can increase the understanding of high school student participants about the dangers of borax and the identification with natural indicator such as turmeric (Curcuma longa), azalea flowers (Rhododendron concina) and red soka flower (Ixora auminta). The method used in the form of counseling and training on borax detection in samples with test paper from turmeric extract, azalea flower extract and red soka flower extract. In the implementation of the service, it was found that there was a change in understanding of borax and its toxic effects from 58% to 96% of science class students and 27% to 87% of social studies students. In the borax examination training, 92% of science student participants and 88% of social studies students were able to perform an examination with natural ingredients using test paper of turmeric extract, azalea flower, red soka flower. From the service process, it was found that, most of the participants knew about borax as a additive food which is prohibited from using and is harmful to health and can carry out a borax examination using natural indicators from turmeric, azalea flowers and red soka flowers.
Bekam Basah Berpengaruh terhadap Penurunan Kadar Kolesterol Total Muhammad Hadi Sulhan; Tantri Puspita Tantri Puspita; Mamay Mamay; Gina Nafsa Mutmainna Gina Nafsa Mutmainna
PrimA: Jurnal Ilmiah Ilmu Kesehatan Vol. 10 No. 1 (2024): PrimA: Jurnal Ilmiah Ilmu Kesehatan
Publisher : LPPM STIKES Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47506/zxyq5959

Abstract

Abstract Introduction: Wet cupping is known to significantly lower total cholesterol, low-density lipoprotein (LDL)/high-density lipoprotein (HDL) ratio. Objective: To determine the effect of wet cupping therapy on reducing total cholesterol levels. Method: The research method used is a quasiexperiment with purposive sampling. Results: The results showed a significant effect of wet cupping therapy on total cholesterol levels.. Conclusion: Wet cupping therapy affects the decrease in total cholesterol levels.
Co-Authors Gina Nafsa Mutmainna Gina Nafsa Mutmainna Mamay Riki Ananda Tantri Puspita Tantri Puspita