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All Journal JPS Unimus Media Ilmu Kesehatan Al-Tamimi Kesmas: Jurnal Ilmu Kesehatan Masyarakat (Journal of Public Health Sciences) Al-Asalmiya Nursing: Journal of Nursing Sciences Jurnal Kesehatan Saintika Meditory Journal of Fundamental and Applied Pharmaceutical Science Action Research Literate (ARL) Jurnal Ilmu Kesehatan Bhakti Setya Medika

burhan, Amelia handayani

Politeknik Kesehatan Bhakti Setya Indonesia, Yogyakarta, Indonesia

Author-ID : 4110580

Chemistry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI Burhan, Amelia Handayani; Rini, Yuli Puspito; Nurhaeni, Farisya
Media Ilmu Kesehatan Vol 7 No 3: MIK Desember 2018
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat FKes Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v7i3.295

Background:The use of formalin as a preservative in salted fish is potentially harmful to the human body,for example in the salted anchovy. They are very popular for customers in Traditional Market of Yogyakarta.The acidic compound, like lime water, can reduce theconcentration of formalin.Objective: This study aims to determine the effect of immersion of lime water on formalin concentration insalted anchovy fish.Methods:A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kittest. Positive samples were treated with immersion of lime water with some concentration; 20, 40, 60, 80,and 100% (v/v). Determination of formalin concentration was done by acidimetric method using 0.955Nhydrochloride and methyl red indicator.Results:Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersiontreatment of lime water with concentration 20, 40, 60, 80, and 100% (v/v) for 60 minutes was 1.094; 1,015;0.712; 0.426 and 0.283% (w/w).Conclusion:Based on the statistical test can be concluded that there is the influence of the concentration ofimmersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of limewater can decrease formalin until 79.71%. Keywords:Acidimetric formalin,anchovy salted fish,lemon water,traditional market of Yogyakarta

PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI Handayani Burhan, Amelia; Puspito R, Yuli; Nurhaeni, Farisya
MEDIA ILMU KESEHATAN Vol 7 No 3 (2018): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Background: The use of formalin as a preservative in salted fish is potentially harmful to the human body, for example in the salted anchovy. They are very popular for customers in Traditional Market of Yogyakarta. The acidic compound, like lime water, can reduce the concentration of formalin. Objective: This study aims to determine the effect of immersion of lime water on formalin concentration in salted anchovy fish. Methods: A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kit test. Positive samples were treated with immersion of lime water with some concentration; 20, 40, 60, 80, and 100% (v/v). Determination of formalin concentration was done by acidimetric method using 0.955N hydrochloride and methyl red indicator. Results: Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersion treatment of lime water with concentration 20, 40, 60, 80, and 100% (v/v) for 60 minutes was 1.094; 1,015; 0.712; 0.426 and 0.283% (w/w). Conclusion: Based on the statistical test can be concluded that there is the influence of the concentration of immersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of lime water can decrease formalin until 79.71%. Keywords: Acidimetric formalin, anchovy salted fish, lemon water, traditional market of Yogyakarta

PENETAPAN ANGKA PEROKSIDA MINYAK GORENG CURAH SAWIT PADA PENGGORENGAN BERULANG IKAN LELE Amelia handayani burhan
JURNAL PENDIDIKAN SAINS UNIVERSITAS MUHAMMADIYAH SEMARANG Vol 6, No 2 (2018): JURNAL PENDIDIKAN SAINS UNIVERSITAS MUHAMMADIYAH SEMARANG
Publisher : Pendidikan Kimia Unimus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jps.6.2.2018.48-53

Culinary pecel catfish or fried catfish are in great demand in Yogyakarta. The habit of using palm oil for cooking repeatedly has an economic value for the seller, but has a bad potential for the health of consumers. One of the causes is the increase of the oil peroxide number due to heating process. Peroxide in the long term in the body can cause destruction of vitamin E which is useful to ward off free radicals. This study aims to determine the maximum repetition of palm oil used in the process of frying catfish. A number of bulk oils are used to fry fifteen catfish with frying repetitions five times in constant fire. Oil taken on each fryer is inserted in a bottle in a cold state. The peroxide number on each oil sample was determined by iodometric method using 0.01 Nodium Thiosulfate solution and starch indicator. The results show that the peroxide number of oil palm before and after oil was used to fry the catfish on the fryer to 1, 2, 3, 4 and 5 respectively: 0.3198; 2.2707; 3,1022; 3,7738; 4,6063 and 11,0341 mekO2 / kg, wherein the 5th frying peroxide number has exceeded the SNI limit.

PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI Amelia Handayani Burhan; Yuli Puspito R; Farisya Nurhaeni
MEDIA ILMU KESEHATAN Vol 7 No 3 (2018): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v7i3.262

Background: The use of formalin as a preservative in salted fish is potentially harmful to the human body, for example in the salted anchovy. They are very popular for customers in Traditional Market of Yogyakarta. The acidic compound, like lime water, can reduce the concentration of formalin. Objective: This study aims to determine the effect of immersion of lime water on formalin concentration in salted anchovy fish. Methods: A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kit test. Positive samples were treated with immersion of lime water with some concentration; 20, 40, 60, 80, and 100% (v/v). Determination of formalin concentration was done by acidimetric method using 0.955N hydrochloride and methyl red indicator. Results: Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersion treatment of lime water with concentration 20, 40, 60, 80, and 100% (v/v) for 60 minutes was 1.094; 1,015; 0.712; 0.426 and 0.283% (w/w). Conclusion: Based on the statistical test can be concluded that there is the influence of the concentration of immersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of lime water can decrease formalin until 79.71%. Keywords: Acidimetric formalin, anchovy salted fish, lemon water, traditional market of Yogyakarta

PENURUNAN KADAR FORMALIN DALAM IKAN ASIN TERI NASI MELALUI PERENDAMAN DALAM CUKA MAKAN Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 3 (2018): Jurnal Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Anchovy salted fish is relatively popular with the community, but there are still many that contain formaldehyde, especially in Yogyakarta. One effort can be made to reduce formaldehyde concentrations by soaking in organic acids. Vinegar is an organic acid that can be used to break formaldehyde bonds with protein in anchovy salted fish. The purpose of this study was to identify formalin and the effect of the concentration of vinegar on the formaldehyde in anchovy salted fish sold in the Yogyakarta Traditional Market. Sampling was conducted in 5 Yogyakarta Traditional Markets with 5 samples from 5 different markets in each market. Positive samples were soaked in vinegar solutions0, 2, 5, 10, 15 and 20%. Determination of formaldehyde concentration before and after soaking in vinegar solution was using the acidimetric method with HCl 1,0029 N standard solution and methyl red indicator. Based on the results of the formalin kit test, there were 84% of 25 samples is containing formaldehyde. Formaldehyde concentration in the sample before soaking was 12,642%. At 30 minutes soaking for concentrations of 0, 2, 5, 10, 15, and 20% for eating vinegar, the amount of formalin decrease in succession was 76.19; 88.10; 90,48; 95,24; and 97.62%.The higher the concentration of vinegar used, the more formalin that was successfully reduced from anchovy salted fish (Sig. <0.05).

EVALUASI TINGKAT KEPUASAN PENGGUNA SISTEM INFORMASI MANAJEMEN RUMAH SAKIT MENGGUNAKAN MODEL END USER COMPUTING SATISFACTION DI RSUD PANEMBAHAN SENOPATI BANTUL Amelia Handayani Burhan; Windadari Murni Hartini
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 3 (2018): Jurnal Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Hospital Management Information System (SIMRS) role in in both medical or non-medical data storage of patient which processed into information, in the form of reporting to assist management in determining the decisions and policies related to hospital services. The purpose of this study was to evaluate the level of user satisfaction Hospital Management Information System using a Model End User Computing Satisfaction in hospitals Panembahan Senopati Bantul.The research design used in this study was cross sectional research design. Samples were selected by simple random sampling with a sample size of 91. Analysis of data using computer programs with Univariate analysis by means of descriptive and bivariate analysis using product moment correlation statistic test. As for the degree of trust that is used is 95% and Î± = 0:05. Results from this study is the level of performance SIMRS approval by the element content of 74.03%, format element 68.50% , the element of accuracy 68.24% , timeliness element of 69.67%, and the element of ease of use at 71,39%. SIMRS user satisfaction level of 71.90%. Correlation test results obtained using the Pearson correlation correlation value of 0.719 and a significance value of 0.000. Results of determination (R2) in regression models known summary of 0.510 or 51.0%. The conclusion of this study is the degree of agreement on the performance SIMRS and the level of user satisfaction in hospitals Panembahan SIMRS Senopati Bantul not reached 80% of the expected, and there is significant correlation between performance SIMRS with SIMRS user satisfaction.

HUBUNGAN ANTARA KECEPATAN PEMBERKASAN REKAM MEDIS ELEKTRONIK RAWAT JALAN DAN KETEPATAN WAKTU PENGUMPULAN BERKAS JAMINAN KESEHATAN NASIONAL (JKN) DI KLINIK INTERNE RS BETHESDA Amelia Handayani Burhan; Ibnu Mardiyoko
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 3 (2018): Jurnal Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Medical records as one of the conditions for submitting claims for National Health Insurance (JKN), where JKN file collection has a time limit. Therefore, the speed needed to manage medical record files, one with electronic archiving. The purpose of this study was to determine the relationship between the speed of filing electronic medical records on the timeliness of JKN outpatient file collection at the Interne Clinic of Bethesda Hospital, Yogyakarta. This research method uses analytic observational studies. The population of this study was 536 JKN Interne Clinic files, with a sample of 284 electronic medical record files. Furthermore, the data was processed statistically using Chi-Square and simple logistic regression. The results showed that there was a relationship between the speed of electronic filing and the timeliness of JKN file submission. The relationship is the effect of the speed of filing electronic medical records on the timeliness of JKN file collection with the risk of small inaccuracies (PR <1).

Efektivitas Suhu Perendaman Nanas dan Jeruk Nipis terhadap Penurunan Kadar Formalin dalam Ikan Asin Teri Nasi Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 6 No. 2 (2021): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Anchovy salted fish are in great demand by the public. Unfortunately, in recent years, anchovy salted fish containing formalin have been found. Various efforts have been made to reduce the amount of formalin that may be consumed when people process anchovies and anchovies, including using ingredients that contain acids, such as pineapple and lime. In addition to the addition of acid compounds, formalin can also be removed by applying heat. Based on these two things, this study aims to find out the effectiveness or influence of the immersion temperature of pineapple and lime juice on the level of formalin present in anchovies and anchovies. The research design is Posttest Only Control Design. Samples of anchovy salted fish were obtained from 5 traditional markets in the city of Yogyakarta by random sampling method. The identification of formalin in the sample was tested using the ET Group brand formalin test kit. The positive samples were then treated with pineapple and lime juice immersion at temperatures of 30, 45, 60, 75 and 90°C for 30 minutes, respectively. Formalin levels before and after treatment were determined by acidimetric method using HCl solution and methyl red indicator. Furthermore, the research data were tested statistically. The results of the qualitative test found that all positive samples contained formalin. The level of formalin in the sample before treatment was 0.939% (w/w). Soaking anchovies and anchovies with pineapple and lime juice at various temperatures was proven to be effective in reducing formalin levels (Sig<0.05). The higher the temperature, the more formalin is successfully removed. At a temperature of 90°C, pineapple juice was able to reduce formalin levels up to 51% while lime juice was able to reduce formalin levels up to 71%.

Narrative Review: Analisis Kadar Asam Lemak Bebas dan Kadar Air dalam Minyak Jelantah Sawit Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 6 No. 2 (2021): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

Free fatty acids in used cooking oil are long chain fatty acids that are not esterified. Free fatty acids contain long chain saturated fatty acids. The more consumption of free fatty acids, will increase the level of Low Density Lipoprotein (LDL) in the blood which is bad cholesterol. The water content in cooking oil causes oxidation of the used cooking oil. Oxidation also causes the oil to darken. It is predicted that the colored compounds in the fried ingredients will dissolve in the oil and cause the formation of a dark color. This study aims to describe the techniques for determining the free fatty acid content and water content in used cooking oil. This study uses a narrative review. Literature search uses strategies, such as searching for articles in research journal databases, searching through the internet and reviewing articles. The articles selected by the researchers were based on the desired criteria, namely the quality of used cooking oil in terms of acidity and water content. Search articles using the Google Scholar search engine, research gate and science direct which have been determined according to inclusion and exclusion. Extraction results from 10 journal articles were selected through inclusion and exclusion stages according to research questions with PICO parameters and there was 1 article examining free fatty acid levels using the spectrophotometric method with levels of 0.270% to 0.363%. The free fatty acid content of 9 articles that used the alkalimetric titration method had levels between 0.202% to 12.07%. There are 7 samples of used palm oil that still meet the standards of SNI 7709:2012. The water content of used cooking oil was obtained using the gravimetric method with levels between 0.01% to 5.18% and there were 8 samples that still met the standard of SNI 7709:2012.

Potensi Umbi Bit (Beta vulgaris L.) dan Ubi Ungu (Ipomoea batatas L.) sebagai Indikator Alami Formalin dalam Makanan Amelia Handayani Burhan
JURNAL ILMU KESEHATAN BHAKTI SETYA MEDIKA Vol. 4 (2019): Jurnal Ilmu Kesehatan Bhakti Setya Medika
Publisher : Politeknik Kesehatan Bhakti Setya Indonesia

ABSTRAK Formaldehid yang lebih dikenal dengan nama formalin ini adalah salah satu zat yang dilarang dan berbahaya apabila ditambahkan pada makanan. Namun bagi sebagian orang terutama produsen makanan tetap menggunakan formalin sebagai bahan pengawet makanan. Penelitian ini bertujuan untuk menciptakan alternatif pengujian terhadap formalin dalam makanan yang ramah lingkungan dengan menggunakan bahan alami yang mengandung antosianin. Salah satunya menggunakan umbi-umbian yaitu umbi bit dan ubi ungu. Sampel yang digunakan dalam penelitian ini adalah umbi bit dan ubi ungu yang dibeli di Superindo Kotagede, Yogyakarta. Pengujian dilakukan secara kualitatif dengan membuat larutan indikator alami umbi bit dan ubi ungu berbagai variasi konsentrasi, yaitu 50, 75, dan 100% v/v kemudian diujikan pada larutan formalin dengan kadar 0,1%, 1% dan larutan tahu berformalin. Pengujian yang dilakukan yaitu uji warna, waktu respon, uji resprodusibilitas, uji spesifisitas, dan uji stabilitas. Berdasarkan hasil penelitian, sari umbi bit dan ubi ungu dapat digunakan untuk mengidentifikasi formalin. Untuk uji warna dan uji spesifisitas indikator alami dari sari umbi bit memiliki performa yang lebih baik dari pada indikator alami dari sari ubi ungu. Sedangkan pada uji waktu respon, uji resprodusibilitas, dan uji stabilitas kedua larutan indikator alami tersebut memiliki performa yang sama. Apabila akan menggunakan larutan indikator alami umbi bit dan ubi ungu sebaiknya dibuat variasi konsentrasi sari umbi bit dan ubi ungu terhadap alkohol 50% v/v. Hal tersebut dikarenakan pada variasi konsentrasi 50% v/v menghasilkan warna indikator yang paling baik daripada variasi konsentrasi 75% dan 100%, serta memiliki perubahan warna yang lebih baik saat ditambahkan pada sampel formalin.

Co-Authors Aditya Fitriasari Afifah Astuti Ana Mardiyaningsih Azizah, Shyella Danang Wahyu Bintoro Farisya Nurhaeni Farisya Nurhaeni Farisya Nurhaeni Fydika Nurul Riani Sumarjo Ibnu Mardiyoko Indraswari, Laksita Putri Iramie Duma Kencana Irianto Puji, Rian Puspito R, Yuli Putri Wijaya Putri, Salsabilla Surya Rahmatullah, Widia Saputri, Lintang Handoyo Sulaiman, Fadia Wiby Maliya Pradah Windadari Murni Hartini Yuli Puspito R Yuli Puspito Rini, Yuli Puspito

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