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AGUSTINA WILHELMINA DJUMA
JURUSAN ANALIS KESEHATAN KUPANG
Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology

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EFFECT FREQUENCY FRYINGONPEROXIDE NUMBER TO COOKING OIL IN PACKAGING AGUSTINA WILHELMINA DJUMA
JURNAL INFO KESEHATAN Vol 12 No 2 (2014): JURNAL INFO KESEHATAN VOLUME 12, NOMOR 2, HALAMAN 710 - 803, ISSN 0216-504X, TAH
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

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Abstract

Cooking oil is often used by people to the frying process repeated so that cause demage that is caused by oxidation and polymerization. Peroxide number is one of the parameters to determine the level of damage to oil. Oxidation reaction in the oil begins with the formation of free radicals is accelerated by light, heat, metals (iron and copper). The purpose of this study was to determine the effect on the frequency of frying to peroxide number on the packaging oil. Type of study is a Quasi-experiment. The method used to measure peroxide number is iodometric titration method. After that the data obtained were analyzed using Pearson correlation test and followed by linear regression analysis. Based on the results obtained on samples that have not been used as much peroxide levels Mek 0.80 O2 / Kg, the first frying peroxide number were 1.52 Mek O2 / Kg, the second frying peroxide levels Mek 1.70 O2 / Kg, on the third frying peroxide levels were 1.74 Mek O2 / Kg, the fourth frying peroxide levels were 1.94 Mek O2 / Kg and the fifth frying peroxide levels were 2.39 MekO2/Kg. Pearson correlation test results obtained by the value of r = 0.943 with a regression equation was y = 0.761 + 0.265 (x). These results indicate that there is a strong positive relationship between the frequency of the frying and peroxide. The higher the frequency of the frying, the higher the peroxide number on cooking oil.
THE ANALYSIS OF CHLORIDE IN ARGENTOMETRY ON DIG WELL WATER IN KUPANG REGENCY OF KUPANG TENGAH DISTRICT OEBELO VILLAGE IN 2014 AGUSTINA WILHELMINA DJUMA; MARCE SELVINCE TALAEN
JURNAL INFO KESEHATAN Vol 13 No 2 (2015): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

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The allocation of the water wich for human consumption must be of the source have clear and healthy. Limites of the source water is clear and safe it must be free from the chemistry have dangerous and poisonous is fill of minimal standard which fixes by WHO or healthy ministry of RI. Source of the water is benefited by society in the regency of Kupang four orchard village Oebelo is digging well. Beside as a tool, it is also used to be needed for salt production. This manner can be results of raising as consequence presence chloride from five results production salts which have can be blackened of dig well water by a citizen is using as source clear water to everyday needed. The aim of this research is to know a degree of chloride on dig well of water in the regency of Kupang four orchard village Oebelo. Measuring of the degree be does by Argentometry method of Mohr. According to descriptive of a result of the data analysis and appealing with Permenkes RI number 492/menkes /PER /IV /2014 about the rules of qualities water s maximum degree of chloride which is permitted in drinks water is 250 mg/L. The result of this research sample A degree of chloride 249,18 mg/L, sample B degree of chloride is 491,34 mg/L, sample C degree of chloride is 425,24 mg/L, sample D degree of chloride 173,14 mg/L and the last sample E degree of chloride is 261,46 mg/L. Three of five sample which has researched is sample B, sample C, and sample E does not fill the rules of qualities drink waters.
THE EXAMINATION OF TOTAL HARDNESS ON DRINKING WATER WITH BOILING AND FILTER PROCESS USING COMPLEXOMETRY METHOD AGUSTINA WILHELMINA DJUMA; FRENGKI OLLA
JURNAL INFO KESEHATAN Vol 14 No 1 (2016): JURNAL INFO KESEHATAN
Publisher : Research and Community Service Unit, Politeknik Kesehatan Kemenkes Kupang

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Water with good quality is water which requires good conditions of physic, chemical, bacteriology, and radioactive. One of chemical requirement is total hardness (CaCO3) with maximum degree 500 mg/L. Water with high level hardness can cause several problems. One of these is harm for health (causing kidney infection). A way to decrease this level of hardness through heat and filter process. The aim of this research is to find out the value of total hardness of drinking water and to discover the decrease of its effectiveness after heat, stagnation, and filter process. Kind of research used is appearance experiment through five times replication. Method for examining total hardness is complexometry. Data are analyzed methodically using One Way ANOVA parametric examination. Samples consist of sample A (drinking water before being boiled/controlled), B (boiled, filtered hot once), C (boiled, filtered hot twice), D (boiled, filtered cold once), and E (boiled, filtered cold twice). After the examination, the result of value of total hardness value for sample A is 362,69 mg/L; B 161,32 mg/L; C 157, 43 mg/L; D 88, 30 mg/L and E 84,02 mg/L. The result of Anova examination shows value p < 0,05. Then, Post Hoc and Homogeneous Subsets examination which is performed reveals that sample D and E become the most effective in decreasing the value of total hardness. It is concluded that the value decrease occurred on drinking water after process of heat, stagnation, and filter. The effectiveness of decreasing total hardness has been gained on drinking water sample that run through boiling process, stagnation for two hours, and filter once (sample D) amount to 76%. All samples have fulfilled the requirements of total hardness value concerning to Health Minister Regulation (Permenkes) No. 492/Menkes/Per/IV/2010.
Co-Authors FRENGKI OLLA MARCE SELVINCE TALAEN