Article Per Year (5 Year)
p-Index From 2020 - 2025
2.133
P-Index
This Author published in this journals
All Journal Jurnal Ilmiah Farmasi 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
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

Published : 20 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : Media Ilmu Kesehatan

 1 
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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (95.008 KB) | DOI: 10.30989/mik.v7i3.262

Abstract

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
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

Abstract

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
Potensi Reduksi Formalin dalam Ikan Asin Teri Nasi menggunakan Serbuk Limbah Kulit Bawang Putih Amelia Handayani Burhan
MEDIA ILMU KESEHATAN Vol 11 No 3 (2022): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v11i3.783

Abstract

Background: Food safety in the community is relatively low. This is evidenced by the fact that many food products contain harmful substances, such as the discovery of formalin anchovy salted fish in the city of Yogyakarta. This condition can threaten the health of the people of Yogyakarta City because many traders use anchovies as the main raw material in their cooking, such as in the manufacture of Angkringan Cat Rice, the typical cuisine of the city of Yogyakarta. This potential hazard can be suppressed by reducing the level of formalin that may be contained in anchovy before consumption, one of which is by utilizing the saponin content in garlic peel waste. Objective: This study aims to study the effect of the mass of garlic peel waste powder on formalin in salted anchovy samples Methods: The type of this research was a completely randomized design (CRD) with ten mass variations of garlic peel waste powder, namely 0, 1, 2, 3, 4, 5, 6, 7, 8, and 10 grams of powder in 50 ml of distilled water. This design is used to soak 1 gram of anchovy with formalin for 30 minutes at room temperature. Sampling was done by accidental sampling method at five traditional markets in Yogyakarta City. Formalin identification was carried out using the ET Group brand formalin test kit. Samples that have been treated are then re-determined the levels of formalin. Determination of formalin content was carried out by the acidimetric method. The effect test was carried out statistically with a confidence level of 0.05. Results: The highest decrease in formalin levels in the F7 treatment (soaking 1 gram of anchovy salted fish in 6 grams of garlic peel powder in 50 ml of distilled water for 30 minutes) reached 89.12%. However, with the addition of more powder (F8-10), it was seen that there was a decrease in the reduction ability of formalin by saponins. The statistical test showed that the mass of garlic peel waste powder affected reducing the level of formalin in anchovy salted fish (sig < 0.05). Conclusion: Garlic peel waste powder has the potential to reduce formalin levels in anchovy salted fish
Co-Authors Aditya Fitriasari Aini, Rahma Nur Ana Mardiyaningsih Astuti, Afifah Azizah, Shyella Bintoro, Danang Wahyu Farisya Nurhaeni Farisya Nurhaeni Fydika Nurul Riani Sumarjo Ibnu Mardiyoko Indraswari, Laksita Putri Iramie Duma Kencana Irianto Kencana Irianto, Iramie Duma Munawaroh, Umu Azizah Pradah, Wiby Maliya Puji, Rian Purwanto Purwanto Puspito R, Yuli Putri, Salsabilla Surya Rahmatullah, Widia Saputri, Lintang Handoyo Sulaiman, Fadia Wijaya, Putri Windadari Murni Hartini Yuli Puspito R Yuli Puspito Rini, Yuli Puspito