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KAJIAN SKRINING KELENGKAPAN RESEP PASIEN ANAK RAWAT JALAN DI PUSKESMAS JOGONALAN 1 Rahmi Nurhaini; Choiril Hana Mustofa; Namira Rofi Anjani
CERATA Jurnal Ilmu Farmasi Vol 13 No 2 (2022): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v13i2.610

Kejadian medication eror (kesalahan pengobatan) yang dapat membahayakan pasien dapat dicegah dengan dilakukannya skrining kelengkapan resep sehingga pengobatan untuk pasien anak dapat mencapai efek terapinya. Penelitian ini bertujuan untuk mengetahui gambaran kelengkapan resep di Puskesmas Jogonalan 1. Penelitian ini bersifat deskriptif dengan pengambilan data secara retrospektif. Populasi yang digunakan adalah lembar resep pasien anak rawat jalan usia 5-11 tahun periode Januari-Maret 2022 yang berjumlah 292 resep anak. Sampel yang terambil berdasarkan rumus slovin sebanyak 75 resep anak, teknik sampling menggunakan metode purposive sampling dengan kriteria inklusi dan eksklusi dan setiap lemar resep dianalisis kelengkapannya dengan menggunakan checklist. Hasil analisis data skrining kelengkapan resep pasien anak rawat jalan usia 5-11 tahun menunjukkan bahwa kelengkapan resep tidak lengkap yang ditunjukkan dengan presentase keseluruhan kelengkapan sebesar 70,62%, sehingga semua tenaga kesehatan terutama dokter dan farmasis untuk lebih memperhatikan kelengkapan resep.

Analisis Kadar Kafein Pada Minuman Cokelat Kemasan Yang Dijual Di Swalayan X Kota Klaten Dengan Metode Titrasi Bebas Air Anita Agustina; Choiril Hana Mustofa; Nurul Hidayah
CERATA Jurnal Ilmu Farmasi Vol 14 No 1 (2023): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v14i1.763

Minuman cokelat kemasan merupakan suatu suspensi dimana terdapat padatan berupa bubuk coklat sebagai “fase terdispersi” dan air sebagai “fase pendispersi”. Kafein adalah jenis alkaloid yang banyak terdapat dalam biji kopi, daun teh dan biji cokelat. Senyawa kafein dalam cokelat dapat bermanfaat dan merugikan dalam tubuh. Tujuan penelitian ini adalah menganalisis ada atau tidaknya kafein pada minuman cokelat. Metode penelitian yang digunakan adalah observasional. Populasi dalam penelitian ini adalah minuman cokelat kemasan yang dijual di Swalayan X Kota Klaten. Pengambilan sampel dalam penelitian ini menggunakaan total sampling. Sampel diuji secara kualitatif menggunakan reagen parry. Dianalisis kuantitatif menggunakan metode Titrasi Bebas Air. Hasil penelitian menunjukkan bahwa secara kualitatif terdapat 1 sampel positif mengandung kafein ditandai dengan perubahan warna menjadi hijau lumut. Secara kuantitatif, kadar kafein pada minuman cokelat sampel D sebesar 31,8 mg/g. Kesimpulan dari penelitian ini adalah satu sampel mengandung kafein dengan nilai kadar yang masih memenuhi syarat SNI adalah 50 mg/sajian.

Pelatihan Marketing Pengembangan Kelompok Ekonomi Produktif Desa Prima RAHAYU PRIMA Noviadry Nur Tamtama; Choiril Hana Mustofa
WASATHON Jurnal Pengabdian Masyarakat Vol 1 No 04 (2023)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/wasathon.v1i04.844

Indonesia, with a population of more than 270 million people and potential natural resources and human resources, has great power to grow in terms of the economy. Micro, Small and Medium Enterprises are one of the mainstays of Indonesia's economic growth in realizing the welfare of society at large. Prima Village or known as the Prima Productive Economic Group is a women's empowerment program in the Special Region Province of Yogyakarta under the responsibility of the Women's Empowerment Service, Child Protection and Population Control, Special Region Province of Yogyakarta. Empowerment is carried out through coaching to open small businesses and strengthening existing small and medium businesses in all districts and cities in Special Region Province of Yogyakarta. Productive Economic Group Desa Prima in Sumberrahayu Village, Moyudan District, Sleman Regency is one of the many Productive Economic Groups in Special Region Province of Yogyakarta that requires further steps so that established businesses have advantages and the ability to compete with existing products or services on the market. The program needed is to provide insight and provision in marketing products and services for Micro, Small and Medium Enterprises players who are members of it. The aim of this service activity is to provide understanding and marketing strategies in the Prima RAHAYU PRIMA Village.

ANALISIS KANDUNGAN KAFEIN PADA MAKANAN COKELAT BATANGAN YANG BEREDAR DI SWALAYAN X KOTA KLATEN Hana Mustofa, Choiril; Agustina Setyawan, Anita; Putri, Meiyi
CERATA Jurnal Ilmu Farmasi Vol 13 No 1 (2022): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v13i1.452

Makanan cokelat batangan mengandung senyawa alkaloid. Kafein adalah jenis alkaloid yang banyak terdapat dalam biji kopi, daun teh dan biji kakao. Senyawa kafein dalam cokelat dapat bermanfaat dan merugikan dalam tubuh. Tujuan penelitian ini adalah menganalisis ada atau tidaknya kafein pada cokelat batangan. Metode penelitian yang digunakan adalah observasional. Populasi dalam penelitian ini adalah makanan cokelat batangan yang dijual di Swalayan X Kota Klaten. Pengambilan sampel dalam penelitian ini menggunakaan total sampling. Sampel diuji secara kualitatif menggunakan reaksi parry. Dianalisis kuantitatif menggunakan Titrasi Bebas Air. Hasil penelitian menunjukkan bahwa secara kualitatif terdapat 2 sampel positif mengandung kafein ditandai dengan perubahan warna menjadi hijau. Secara kuantitatif, kadar kafein pada cokelat batangan sampel G sebesar 53,86 mg/g, dan kadar sampel H sebesar 30,26 mg/g. Kesimpulan dari penelitian ini adalah dua sampel mengandung kafein dengan nilai kadar yang masih memenuhi syarat SNI adalah 150 mg/hari.

Pemantauan Tumbuh Kembang Anak Dan Penyediaan Makanan Sehat Bagi Balita Rubyanto, Sri Rahayu; DS, Marhaeni; Mustofa, Choiril Hana
WASATHON Jurnal Pengabdian Masyarakat Vol 2 No 02 (2024)
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/wasathon.v2i02.961

Posyandu units are generally organized at the Rukun Warga or Hamlet level, according to the conditions of each area. Posyandu activities are carried out once a month in collaboration with the local Community Health Center to monitor the growth and development of toddlers and provide nutritious food for toddlers. Community service at Posyandu Margo Kencono VII, Kersan Hamlet, Sidorejo Village, is focused on socializing the use of Posyandu to monitor children's growth and development, prevent malnutrition and obstacles to children's growth and development. This community service also provides information about healthy, nutritionally balanced food for toddlers. , providing healthy food by mothers easily and cheaply using various ingredients that are available and easily obtained in the local community. Implementation of community service is carried out in a humane manner, by sitting together and discussing with mothers while waiting for their turn to weigh toddlers, record weight, height, arm circumference and head circumference, with material delivered on the use of Posyandu to monitor children's growth and development and provide food which is nutritious and mothers of toddlers are very enthusiastic about the posyandu activities.

Penetapan Kadar Flavonoid Total Ekstrak Etanol Buah Belimbing Wuluh (Averrhoa Bilimbi L.) Dengan Metode Spektrofotometri Uv-Vis Mustofa, Choiril Hana; Anita Agustina Styawan; Muchson Arrosyid; Hendra Budiman; Latifah, Anna
CERATA Jurnal Ilmu Farmasi Vol 15 No 2 (2024): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v15i2.1394

Star fruit is a fruit that has been cultivated for a long time by Indonesian people. Star fruit plants consist of two types. Sweet starfruit and sour starfruit or wuluh, starfruit can be used as an anti-inflammatory and antioxidant. So further research needs to be carried out on testing the flavonoid content of ethanol extract of star fruit (Averrhoa bilimbi L.) using the UV-Vis spectrophotometric method. So that the potential for developing this plant as a medicinal ingredient for the prevention and treatment of various diseases can be increased. The aim of this study was to determine the levels of flavonoids in star fruit. This study used a sample of 3 kg of star fruit. Extraction using the maceration method with 96% ethanol solvent. Then analyzed qualitatively and quantitatively. The results of the research showed that the qualitative test with color reagents showed positive results of a brownish yellow color, there were flavonoid compounds in the star fruit, while the results of the quantitative test with UV- Vis spectophotometry showed levels of flavonoid compounds with an average of 0.4384% w/w or 4,384 mg/kg.

Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17037

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

Comparison of Vitamin B1 (Thiamin hydrochloride) Level in Brown Rice (Oryza nivara S.D.Sharma & Shastry) and Cooked Brown Rice by Alkalimetry Methods Emerita Dyah Ayu Purwita Sari; Hendra Budiman; Anita Agustina Styawan; Choiril Hana Mustofa
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.17037

Brown rice (Oryza nivara S.D.Sharma & Shastry) is a rice variety that belongs to the Graminae family. Brown rice contains vitamins A, B, C, Zn and B complex. Vitamin B1 is one type of vitamin that is not stable. Its stability is influenced by pH, temperature and processing. The purpose of this study was to determine the comparison of vitamin B1 levels in brown rice and cooked brown rice. The study began with a qualitative test of vitamin B1 using 10% Pb acetate and 6 N NaOH if a yellow color and brown precipitate formed after heating, the sample was positive for vitamin B1. Determination of vitamin B1 levels in brown rice and cooked brown rice by alkalimetric method using NaOH as a titer that has been standardized in advance with potassium biftalat 0.1 N. Data analysis using the Mann Whitney test is an alternative to the Independent T-test if the t-test requirements are not met. The Mann Whitney test is used to determine whether or not there is a difference between two independent samples. The results of the qualitative test of vitamin B1 in brown rice and cooked brown rice showed that the samples were positive for vitamin B1. The quantitative test results of vitamin B1 levels in brown rice and cooked brown rice obtained an average of 12.40 mg / kg and 4.96 mg / kg. Statistical test results, the significance value (p) = 0.043, where p < 0.05 means there is a significant difference in vitamin B1 levels in brown rice and cooked brown rice. The conclusion of this study is that vitamin B1 levels in brown rice are higher than vitamin B1 levels in cooked brown rice.

Formulasi dan Uji Sifat Fisik Krim Ekstrak Biji Lengkeng (Euphoria longan (Lour) Steud) Muchson Arrosyid; Hardhani, Salsabila Nur; Mustofa, Choiril Hana; Putri, Aristhasari; Septyasari, Avanilla Fany
CERATA Jurnal Ilmu Farmasi Vol 16 No 1 (2025): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v16i1.1673

Lengkeng termasuk kedalam tumbuhan tropis yang memiliki kandungan kimia yang salah satunya berfungsi sebagai antihiperpigmentasi kulit. Bagian tumbuhan yang belum banyak dimanfaatkan adalah bagian biji. Tujuan penelitian ini yaitu untuk mengetahui sifat fisik formula krim biji lengkeng dengan variasi konsentrasi 1%, 2%, dan 3%. Metode pengujian yang dilakukan meliputi uji organoleptis, uji tipe krim, uji pH, uji homogenitas, uji daya sebar, dan uji viskositas. Hasil menunjukkan bahwa ketiga formula ekstrak biji lengkeng menghasilkan uji organoleptik dengan hasil krim kental berwarna coklat, uji pH yang memenuhi standar, uji tipe emulsi M/A, uji homogenitas krim homogen, uji daya sebar memenuhi standar, dan uji viskositas juga memenuhi standar.

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