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Agusrianto Yusuf

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Bacteria Identification In Traditional Sauce (Sambal) At The Restaurants Nearby The Traditional Markei Of Gorontalo City Ana Pepiana; Laksmyn Kadir; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 2 No. 2 (2021): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

The unsafe food will cause the health problems in the community. Sambal which is known as the traditional sauce is a sauce made from chilies that are crushed until the water content comes out, giving it a spicy taste. Furthermore, Sambal is processed in a simple way so that it can leac to the contamination of microorganisms such as Coliform bacteria contamination. This study aims to determine the presence of Coliform bacteria contamination in Sambal at the supermarket nearby the traditional market in Gorontalo City. This research is a descriptive study using a qualitative approach. It examines the existence of Coliform bacteria using the Most Probable Number (MPN) method. The population in this study were 14 samples with the sampling technique by accidental sampling. Coliform bacteria examination results show that Sambal sample is found with positive results contaminated with Coliform bacteria, namely 11 samples with a percentage of 78.6% and negative results of 3 samples with a percentage of 21.4%. Based on the results, it can be concluded that a positive result was found consisting of 1 sample of coliform fekal bacteria, in this case the bakteri Escherchia coli. bacteria, and 10 samples from the non-fecal coliform bacteria.

THE TEST OF BACTERIAL CONTAMINATION ON MEATBALL PRODUCTS IN THE TRADITIONAL MARKET OF MARISA, POHUWATO Asnita Kamumu; Rita Amini Warastuti; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 2 No. 2 (2021): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

ABSTRACT Meatball is one of Indonesia's typical meat-based products. It is usually served at a high temperature, moreover, it contains high nutrient due to the high animal nutrient that is necessary for human growth. The current study aims to determine the test of bacterial contamination on meatball that are sold in the traditional market of Marisa, district of Pohuwato. Five meatball samples were taken from five different vendors, and the sample testing was done in the laboratory of the faculty of science, technology, and health on July 13th, 2020. The test included the total plate count microbial pathogens contamination and E. coli bacteria in the meatballs. The data were analyzed descriptively and presented in a tabular to illustrate the total plate count of pathogen contamination and E. coli bacteria in the meatballs. According to SNI 01-3818-1995, the maximum total plate count (ALT) of colonies/g is 0.1x102, and for the E. coli bacteria, the AMP/g is <3.0. As the results. It shows that the total microbes on the meatballs in the traditional markets of Marisa is ranged between 4.5x104 colonies/g to 2.3x105 colonies/g. It also shows that the meatballs still meet the requirement for the counts of microbial colonies, while the most probable number (AMP) of coliform bacteria is still high

MANUFACTURING OF THINGS AND CHARACTERISTICS OF CHILLI, ORANGE SKIN, AND CINNAMON EXTRACT USING MACERATION METHOD Dwi Mulyana Salsabila Baladraf; Yustika Yusuf; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 3 No. 2 (2022): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

This study aims to identify the chemical compounds in the extracts of cinnamon, orange and chili by maceration method. The maceration method is a method of extracting the juice from simplicia by immersing the simplicia in a liquid extract at a temperature usually 15-25°C. Maceration is also a preliminary process for percolation manufacturing. The method used is the experimental method. The results showed that in the making of the tincture in this study, including the original tincture, Original Tincture is a tincture made by maceration or percolation. Example: Macerated tincture; Opii Tinctura, Valerianae Tinctura, Capsici Tinctura, Myrrhae Tinctura, Opii Aromatica Tinctura, Polygalae Tinctura. Tinctures made by percolation, for example: Belladonae Tinctura, Cinnamomi Tinctura, Digitalis Tinctura, Lobeliae Tinctura, Strychnini Tinctura, Ipecacuanhae Tinctura, because based on the method of manufacture, namely by maceration.

IDENTIFICATION OF AMYLUM CHARACTERISTICS USING MICROSCOPIC Findriyani Paus; Hasrul Abdullah; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 4 No. 1 (2023): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Starch is stored in permanent food reserves for plants, in seeds, core fingers, bark, roots of perennials, and tubers. Starch is 50-65% dry weight of wheat seeds and 80% dry matter of potato tubers. Starch is a type of polysaccharide that is widely found in nature, namely most plants are found in tubers, leaves, stems, and seeds.The purpose of this study was to identify the different types of starch, especially in potato, cassava, and rice. The method used in this research is the experimental method. The experimental method is an experiment conducted to prove a hypothesis by using potatoes, sweet potatoes and rice as samples for starch observations. The results showed that the modified potato starch (Solanum tuberosum) was white in color, curd, in the form of fine grains, odorless and tasteless. Microscopic examination showed the hilus was a point at a narrow end with clearly visible lamellae, a single starch arrangement. The characteristics of modified starch manihot utilissima are white ivory, in the form of fine grains, odorless and tasteless. Microscopic examination showed that the hilus is located in the middle, the lamellae are not clear, the arrangement of starch is single. The characteristics of rice starch (Oryza sativa) are ivory white, in the form of fine grains, odorless and tasteless. In the microscopic test showedhilum in the middle not clearly visible, no lamellae, single starch arrangement.

Antibacterial Activities of Caspir (Capsicum Frutescens L.) Leaves Gele Extrac Against Propionibacterium Acnes Causes of Acne Anggraini Gobel; Srimuliani Arbie; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 4 No. 1 (2023): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

This study aims to determine the effectiveness of the spray gel preparation of cayenne pepper leaf extract (Capsicum frutesens L) in inhibiting the growth of Propionibacterium acnes bacteria and to determine the best concentration of the spray gel preparation of cayenne pepper leaf extract (Capsicum frutesens L) tested on acne-causing bacteria. The method in this study used a completely randomized design (CRD) with five treatments based on preparations with three concentrations, positive control and negative control. The treatments were: P1 (25% cayenne pepper leaf extract preparation), P2 (50% cayenne pepper leaf extract preparation), P3 (75% cayenne pepper leaf extract preparation), P4 (Control +), and P5 (Control -) . The results showed that the results of phytochemical screening for flavonoid compounds were positive and for the results of the inhibition zone testing of the extract preparations there was an average inhibition zone in the preparation with a concentration of 50% cayenne pepper leaf extract of 11 mm and 75% of 12 mm. While the results of statistical data analysis using One Way Anova get results > 0.05, which is 0.945, which means that H0 is accepted.

Mother's Behavior Regarding MP-ASI and Nutritional Statusin Infants Aged 6-24 Months in the Working Area of the Marisa Health Center Tiara Monoarfa; Sunarto Kadir; Agusrianto Yusuf
Journal of Health, Technology and Science (JHTS) Vol. 4 No. 1 (2023): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Mother's behavior in providing complementary feeding, both in terms of timeliness, type of food, and amount of food is determined by the mother's knowledge of complementary foods for breast milk. The formulation of the problem in this study is how the behavior of mothers regarding the provision of complementary feeding and nutritional status in infants aged 6-24 months. This study aims to determine the mother's behavior in providing complementary feeding and nutritional status of infants aged 6-24 months. This study uses descriptive qualitative research methods. The population in this study were 124 mothers who had babies. In this study, samples were taken as many as 95 people using the Slovin formula. The type of data used is primary data sourced from interviews. The data analysis technique used in this research is the analytical descriptive method, which describes the data collected in the form of words, pictures and not numbers. The results showed that the mother's knowledge was good at 21.05%, sufficient knowledge was 29.47% and most of them had less knowledge at 49.48%. Mother's attitude towards complementary feeding has a good attitude of 44.21% and a bad attitude that is 55.79%. The mother's practice of giving complementary foods to breast milk has a good practice of 38.94% and a bad practice of 61.05%. Nutritional status of children under the age of 6-24 months shows that they are fat at 4.21%, normal is 34.74% and most of them are malnutrition as much as 61.05%.

Bahasa Inggris Rahman, Nurain; Agusrianto Yusuf; Mindy Eka Astuti
Journal of Health, Technology and Science (JHTS) Vol. 4 No. 3 (2023): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47918/jhts.v4i3.434

The purpose of this study was to compare the results of the examination and determine the factors that affect blood glucose levels while with fasting blood glucose levels in patients with diabetes mellitus at Toto Kabila Hospital.This research method uses a quantitative research approach with the type of research used in this study is an analytical observational research type. The population in this study were all patients with diabetes mellitus who had an examination. The sample used was 30 patients with a sampling technique using purposive sampling.The results of this study indicate that the factors that affect blood glucose levels during and fasting are age, obesity, genetic history and lifestyle, and there are differences in the results of the examination. fasting blood glucose and fasting blood glucose where the results of non-parametric analysis with a significant value (2-Tailed) that is .000 <0.05, from the results obtained the null hypothesis (H0) is rejected and the alternative hypothesis (Ha) is accepted.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47918/jhts.v4i4.435

Escherichia coli is a normal bacterial flora that is often found in the human intestine, is unique because it can cause primary infections such as diarrhea.This study aims to identify or see the presence or absence of Escherichia coli bacteria in fruit ice sold by street vendors in Gorontalo City.Methods in researchit uses a qualitative approach. The type of research used is descriptive observational where research on the presence of Escherichia coli bacteria is carried out on fruit ice drinks according to the results of laboratory tests carried out. The sampling technique used is random sampling and there are 8 locations of fruit ice sellers in Gorontalo City.Research result What has been done is that all samples that have been examined are not contaminated with Escherichia Coli bacteria but are contaminated or contaminated by other pathogenic bacteria.

Co-Authors Ana Pepiana Anggraini Gobel Annisa Nurqomariyah Asnita Kamumu Astuti, Mindy Eka Dunggio, Yolan Dwi Mulyana Salsabila Baladraf Erfan AR. Lainjong Findriyani Paus Hasrul Abdullah Laksmyn Kadir Rahman, Nurain Rita Amini Warastuti Srimuliani Arbie Sunarto Kadir Tiara Monoarfa Yustika Yusuf

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