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Faktor Pendukung dan Penghambat Penderita Diabetes Melitus dalam Melakukan Pemeriksaan Glukosa Darah Rizana Fajrunni'mah; Diah Lestari; Angki Purwanti
Global Medical & Health Communication (GMHC) Vol 5, No 3 (2017)
Publisher : Universitas Islam Bandung

Diabetes melitus (DM) adalah sekelompok gangguan metabolisme bersifat kronik yang ditandai peningkatan kadar glukosa darah serta gangguan metabolisme karbohidrat, lemak, dan protein. Setiap tahun lebih dari empat juta orang meninggal akibat DM, dan jutaan orang mengalami efek buruk atau kondisi yang mengancam jiwa seperti serangan jantung, strok, gagal ginjal, kebutaan, dan amputasi. Kemampuan individu mengelola kehidupan sehari-hari serta mengendalikan dan mengurangi dampak penyakit yang dideritanya dikenal dengan self-management, yaitu mengikuti pola makan sehat, meningkatkan kegiatan jasmani, menggunakan obat DM dan obat pada keadaan khusus secara aman dan teratur, melakukan pemantauan kadar gula darah, serta perawatan kaki secara berkala. Beberapa penelitian melaporkan bahwa masih sedikit penderita DM melakukan pemantauan gula darah dengan baik. Penelitian ini bertujuan memperoleh pemahaman mendalam tentang pengalaman penderita DM dalam pemeriksaan kadar glukosa darah dengan menggunakan metode penelitian kualitatif pendekatan fenomenologi. Penelitian dilaksanakan pada bulan Juli–September 2016 di wilayah kerja Puskesmas Jatiwarna, Bekasi. Hasil analisis data teridentifikasi faktor pendukung pemeriksaan glukosa darah adalah faktor psikologis, sosial, edukasi, ekonomi, dan akses. Faktor penghambatnya adalah faktor psikologis, sosial, edukasi, penggunaan obat, sikap terhadap penyakit, dan persepsi terhadap jaminan kesehatan. Hasil penelitian diharapkan dapat menjadi masukan dalam meningkatkan kualitas edukasi dan pendampingan tenaga kesehatan kepada pasien sehingga pasien terbantu meningkatkan adaptasi dan kemampuannya memantau glukosa darah secara mandiri.SUPPORTING AND INHIBITING FACTORS OF DIABETES MELLITUS PATIENTS IN PERFORMING BLOOD GLUCOSE EXAMINATIONDiabetes mellitus (DM) is a chronic metabolic disorder marked by an increase in blood glucose levels and impaired metabolism of carbohydrates, fats, and proteins. Every year more than four million people die because diabetes and millions of people experience the ill effects of diabetes or life-threatening conditions such as heart attack, stroke, kidney failure, blindness, and amputation. The individual's ability to manage life, control and reduce the impact of the disease known as self-management is to follow a healthy diet, increasing physical activity, using the drug safely and regularly, monitoring blood sugar levels as well as maintenance feet regularly. Several studies reported only small number of DM patients examined blood glucose levels routinely. This study aim to gain a thorough understanding of individual experience with DM in examining blood glucose levels. This study used qualitative research with a phenomenological approach from July to September 2016 at Jatiwarna, Bekasi. The results identified factors supporting blood glucose examination were: psychological factors, social, educational, economic, and access to health care. The inhibiting factors were psychological factors, social, educational, drug use, attitudes toward the disease, and perceptions of health insurance. The results expected to improve the quality of education and mentoring for health workers. It will help patients improving the adaptability and the ability to blood glucose self-monitoring.

IDENTIFIKASI PENGAWET DAN PEWARNA BERBAHAYA PADA BUMBU GILING Bagya Mujianto; Angki Purwanti; Siti Rismini
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 1 (2013): September
Publisher : Poltekkes Kemenkes Jakarta III

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The research aims at investigating on the presence of formalin, boraks and hazardous colours (rhodamin B and methanyl yellow) in varios blended cooking spices. The population on this reserch are all banded cooking spices sellers. The amount of samples are 234 items and were analyzed in food labolatory, Health of Politechnic Jakarta III. Form those 234 item samples consisting of 12 kinds of cooking spices found that 1 out of 36 blended chili (2.7%) consist borat, 84 out of 112 blended cooking spices (76.5%) consist formalin, and 4 out of 36 blended chili (11.1%) consist rhodamin B. No methanyl yellow was found in the samples. Guidance and inspection should be improved, especially for the sellers in Pondok Gede and Bantar Gebang market. People are suggested to avoid using blended cooking spices sold in the market.

KUALITAS BAKTERIOLOGIS CABAI GILING YANG DIJUAL DI PASAR TRADISIONAL WILAYAH PONDOK GEDE Mega Mirawati; Husjain Djajaningrat; Angki Purwanti
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 1 (2013): September
Publisher : Poltekkes Kemenkes Jakarta III

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Milled chili is the result of milling fresh chili, with or without the preservatives. In the manufacture of milled chili, there's so many milled chili processing that use rot chili as the raw materials. it can lead contamination by the bacteria that cause of food poisoning. According to ISO 2011, the maximum limit of microbial contamination in seasoning include milled chili is Salmonella sp negatif/25g, Staphyllococcus aureus 1x102 colonies / g and MPN Coliform 100/g. This research aims to determine the bacteriological quality of milled chili which are sold in the traditional markets at Pondok Gede area and the percentage of milled chili with good quality. This research is experimental research with milled chili samples are sold in traditional markets at Pondok Gede area. this research was done at the Laboratory of Bacteriology Department Analis Kesehatan Poltekkes Kemenkes Jakarta III. the methods were used are culturing and the Most Probable Number (MPN). The result of 32 samples milled chili, was found 11 samples with a good quality because there is not overgrown by the bacteria and 21 samples are not in good quality because were found the bacteria was growing with the amount exceeds the maximum bacteria contamination limits which specified in ISO. The raw materials, water for washing chili, packaging, sanitation, and the use of preservatives affect the quality of milled chili. Conclusion that not all milled chili are sold in traditional markets at Pondok Gede area have good quality and the percentage of milled chili with good quality is 34,375% and not good quality is 65,625%

KANDUNGAN BESI AIR SUMUR DI PERUMAHAN HUMA AKASIA JATIWARNA - PONDOK MELATI, BEKASI Bagya Mujianto; Angki Purwanti; Siti Rismini
Jurnal Ilmu dan Teknologi Kesehatan Vol 2 No 2 (2015): Maret
Publisher : Poltekkes Kemenkes Jakarta III

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Water with high concentration of iron (Fe) or mangan (Mn) is not clean, easily change itscolor into brownish, and smelly. Household water for drinking, bathing, and washing shouldmeet requirement mentioned in the Regulation of Ministry of Health number 416Menkes/Per/IX/1990 and 492Menkes/Per/IV/2010. It is said that maximum iron concentrationpermitted for clean water is 1 mg/l (Kepmenkes), while for drinking water is 0,3 mg/l .Thisresearch aims to analyze the iron concentration of the wells water fromHuma AkasiaHousing Complex, Jatiwarna Pondok Melati, Bekasi. The sample was dry season waterfrom 119 wells in4 blocks area. The iron wasanalyzed through atomic absorptionspectrophotometric (AAS), followed by correlation test. The research found that the averageof iron concentration was 0.217 mg/l, with minimum was 0.10 mg/l, and maximum was 3.68mg/l. There are 16 wells (13.4 %) contain iron concentration that do not meet governmentrequirement for clean water. The correlation test between iron concentration and the wellsdepth found P value was 0.018 with correlation value was 0.228. Therefore, for alpha 0.05can be concluded that deeper wells produce a higher iron concentration in its water. Highiron concentration is resulted from the well with more than 30 metres in depth.

PENGARUH WAKTU PERENDAMAN IKAN ASIN SELAR KUNING (Selaroides leptolepis) DALAM AIR LERI PEKAT TERHADAP DEGRADASI FORMALIN Angki Purwanti; Tri Prasetyorini; Bagya Mujianto
Jurnal Ilmu dan Teknologi Kesehatan Vol 5 No 1 (2017): September
Publisher : Poltekkes Kemenkes Jakarta III

From the previous study formalin in salted pepetek fish can be degraded by 66% after soaking in leri water for 60 minutes. The magnitude of formalin degradation depends on the type of salted fish and the concentration of leri water . This study aims to obtain an optimal immersion time from formalinized selar kuning salted fish, to produce maximum formalin degradation but still good in terms of organoleptic.Samples of selar kuning salted fish are made by soaking 2 kg of selar kuning fish in formalin 10% for 24 hours. Drained and re-soaked in 40% salt solution for 12 hours then dried under direct sun. Formaldehyde levels were determined after the sample was immersed in concentrated leri water with time variations (0.10, 20, 30 and 40) minutes. Measurement of formalin content was done colorimetrically with chromotropic acid reagent at λ 540 nm. Organoleptic selar kuning salted fish samples are still good after soaking 40 minutes inconcentrated leri water. The average content of formalin after soaking in concentrated leri water during (0, 10, 20, 30 and 40) minutes was (13.94, 11.44, 10.03, 10.82 and 13.31) ppm and its formalin degradation was (0, 17.92, 28, 22 and 4.48)%. When the immersion time is more than 20 minutes then the formalin content in the sample rises again due to re-forming the bond between aldehyde groups in formalin with proteins present in salted fish. The optimal immersion time in optimal concentrated water for selar kuning salted fish is 20 minutes resulting in 28% formalin degradation. For people who will consume selar kuning salted fish, before cooked first soak in leri water concentrated for 20 minutes and immediately removed from the water immersion

KANDUNGAN FORMALIN PADA BAKSO DAN TAHU SETELAH DILAKUKAN BEBERAPA VARIASI PEREBUSAN Angki Purwanti Purwanti; Siti Rismini Rismini; Bagya Mujianto Mujianto
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 2 (2014): Maret
Publisher : Poltekkes Kemenkes Jakarta III

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Formalin, which is prohibited in food by Regulation of Ministry of Health No 033 year 2012 used largely, especially on proteinated food such as meatball and tofu. Decreasing formalin content in food is expected to solve the problem. Formalin is bonded by protein form methylene substance that can be hydrolyzed to protein and formalin by heating. The research aims at getting description about formalin content on meatball and tofu after boiling by using variation of water volume, time and boiling technique. Formalin content is analyzed spectrophotometrically after being reacted by chromotropic acid. Formalin content decreases 35, 39,45, 38 and 40% on meatball, while on tofu 43, 56, 55, 60 and 48% after boiling by 350, 450, 550, 650 and 750 ml of water, respectively. Boiling for 5, 10, 15 and 20 minutes without changing of boiling water reduce formalin content 26, 43, 51, and 60% in meatball and 35, 41, 51 and 66% in tofu. Boiling samples for 5,10,15 and 20 minutes by changing of boiling water every 5 minutes reduce formalin content by 37, 64, 73 and 81% in meatball and 23, 29, 51 and 75% in tofu. Increasing boiling adds energy to hydrolyze the methylene substance. Decreasing fomalin content is influenced by boiling time and changing the boiling water, but not by the volume of boiling water. It is suggested to boil meatball and tofu for 20 minutes by changing the water every 5 minutes to reduce the formalin content.

Ethanol and Methanol Levels in The Oplosan Liquor Angki Purwanti; Ni Putu Aryadnyani
Jurnal Ilmu dan Teknologi Kesehatan Vol 8 No 1 (2020): September 2020
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32668/jitek.v8i1.365

Oplosan liquor is one form of illegal drink that is often found in police raids in various areas. The purpose of this study was to determine the ethanol and methanol levels in mixed liquor obtained from the results of the Sector Police raids in Cipayung District, East Jakarta, in 2017. This study was a cross-sectional descriptive study. Determination of ethanol and methanol levels is done by gas chromatography at the Daerah Khusus Ibukota Jakarta Health Laboratory. The sample in this study amounted to 14 samples. Based on the research obtained Ethanol content from test material (10.08-50.14)% v/v with an average (28,39±15,09)% v/v and methanol content is (0.08-2.04)% v / v with an average of (0,81±0,72)%v/v. Samples whose ethanol content is equivalent to alcoholic groups A, B, and C are 0%, six bottles (42.86%), and eight bottles (51.13%). All samples contained methanol with levels> 0.01% and were not packaged according to the requirements of the Regulation of the Indonesian Food and Drug Supervisory Agency No. 14/2016 (BPOM). It is suggested to do a follow-up in counseling related to mixed alcohol, especially for adolescents in this area. Further research is suggested to identify illegal drugs in the confiscated alcoholic drinks from this area. It is recommended to the Cipayung District Police to clean the area from mixed alcohol.

PEMERIKSAAN GLUKOSA DARAH PADA PENDERITA DIABETES MELITUS (STUDI FENOMENOLOGI) Rizana Fajrunni'mah; Angki Purwanti
JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, Online ISSN 2579-8103 Vol 13 No 2 (2021): Jurnal Riset Kesehatan Poltekkes Depkes Bandung
Publisher : Poltekkes Kemenkes Bandung

Diabetes Melitus (DM) merupakan sekelompok kelainan metabolik yang ditandai oleh kenaikan kadar glukosa dalam darah atau hiperglikemia yang diakibatkan dari kurangnya sekresi insulin, gangguan metabolisme insulin, atau keduanya. Hal yang mungkin menyebabkan Self Management Diabetes Melitus (SMDM) pada aspek pemantauan gula darah yaitu kurangnya kesadaran dari pasien DM sendiri. Tujuan penelitian ini adalah diperoleh suatu pemahaman yang mendalam dari pengalaman penderita DM selama melakukan pemeriksaan glukosa darah. Desain penelitian yang digunakan dalam penelitian ini adalah penelitian kualitatif dengan menggunakan pendekatan fenomenologi. Partisipan dalam penelitian ini adalah penderita diabetes melitus yang melakukan kunjungan di Puskesmas Jatiwarna Bekasi sebanyak 6 orang yang berjenis kelamin laki-laki sebanyak tiga orang, dan perempuan sebanyak tiga orang. Hasil penelitian didapatkan sepuluh sub tema yang muncul yaitu: frekuensi, tempat, cara, waktu, jenis, prosedur, peralatan, hasil, interpretasi hasil, serta penjelasan hasil. Kategori tersebut hendaknya menjadi perhatian bagi tenaga kesehatan untuk pemantauan dan evaluasi self-management yang dilakukan oleh penderita DM.

PEMBERDAYAAN MASYARAKAT DALAM MINIMALISASI RISIKO PAPARAN FORMALIN PADA BAHAN MAKANAN Angki Purwanti; Diah Lestari; Tri Prasetyorini
Jurnal LINK Vol 19, No 1 (2023): MEI 2023
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Poltekkes Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/link.v19i1.8898

Formalin merupakan bahan kimia yang digunakan sebagai pengawet dalam bahan makanan. Bahan ini bersifat karsinogenik, akumulasi yang tinggi dalam tubuh akan menyebabkan iritasi lambung, alergi sampai terjadinya kanker saluran cerna. Jenis bahan makanan di pasar diantaranya ayam potong, ikan basah, cumi, kerang, sotong, udang, ikan asin, otak-otak, bakso dan mi basah yang dengan sengaja menggunakan formalin sebagai pengawet. Tujuan pengabdian kepada masyarakat adalah untuk pemberdayaan kader dan masyarakat dalam minimalisasi risiko paparan formalin. Peserta kegiatan adalah kader dan perwakilan masyarakat dari RW 03 dan RW 02, Kelurahan Cipayung Jakarta Timur sebanyak 59 orang. Metode pelaksanaan dilakukan melalui pre-test dan post-test untuk mengukur peningkatan pengetahuan, pemberian materi penyuluhan, pelatihan cara pemeriksaan, penurunan kadar formalin dan media leaflet berisi bahaya, jenis, ciri makanan, dan cara minimalisasi formalin dan alat pemeriksaan formalin kit. Hasil kegiatan diperoleh peningkatan pengetahuan formalin secara umum rata-rata 21% dan formalin secara spesifik 12%. Hasil observasi peserta mampu melakukan pemeriksaan makanan yang mengandung formalin dengan formalin kit dan cara menurunkan kadar formalin secara sederhana.

IDENTIFIKASI BORAKS DAN FORMALIN PADA MIE BASAH DALAM SOTO MIE Angki Purwanti; Diah Lestari; Salbiah Salbiah
Meditory : The Journal of Medical Laboratory Vol 11, No 1 (2023): Meditory, Volume 11 No. 1 Tahun 2023
Publisher : Jurusan Teknologi Laboratorium Medis, Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33992/meditory.v11i1.2454

Background: Dozen of soto mie culinary traders in the sub-district of Pondok Melati Bekasi always full of buyers. Preliminary test result using 3 samples of wet noodles which is obtained from culinary seller of soto mie in that area positively identified borax and formalin. Aims: The aim of thisresearch is to identify borax and formalin on wet noodles found in culinary soto mie in the sub-district of Pondok Melati Bekasi. Methods: The research sample was 22 packs of wet noodles obtained from 22 soto mie culinary traders in Pondok Melati sub-district, Bekasi. The borax test used the flame test methode and the curcumin paper test, while the formalin test uses chromotropic acid reagent and Schryvers reagent. Results: Identification of borax on wet noodles in culinary soto mie, by flame test and curcumin paper test resulted in 22 samples (100%) positive for borax. Identification of formalin in the same sample, using chromotropic acid and Schryvers reagent resulted in 22 samples (100%) positive for formalin. Conclusion: Wet noodles in culinary soto mie sold in the region Pondok Melati is all positive for borax and formalin

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