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Gayatri D. Soga
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GAMBARAN KADAR ASAM URAT PADA WANITA MENOPAUSE DI PANTI SOSIAL TRESNA WERDHA ILOMATA KECAMATAN SIPATANA KOTA GORONTALO TAHUN 2019 Anggraini Djibran; Dede Sutriono; Gayatri D. Soga
Journal of Health, Technology and Science (JHTS) Vol. 1 No. 1 (2020): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (460.712 KB) | DOI: 10.47918/jhts.v1i1.20

Abstract

Uric Acid is the final product of purine metabolism. Uric acid in the hu-man body is produced by the body (endogenous uric acid) and comes from food (exogenous uric acid). About 80-85% of uric acid is produced by the body, while the rest comes from food, which can trigger uric acid in women who are postmenopause due to a decrease in the hormone estrogen which can not produce normal estrogen hormones and also because of factors from a lot of food contain purines. The purpose of this study was to determine levels of uric acid in menopause women, distribution of uric acid levels, a history of gout in menopause women. This research is a descriptive quantitative research approach. The ins-pection method used is spectrophotometry. The sampling technique in total sampling with a total sample of 26 respondents group of elderly menopause women. The results of a study conducted on 26 respondents based on the distri-bution of uric acid levels obtained as many as 21 with a percentage (80.8%) of respondents who are not normal and as many as 5 respondents with a percentage (19.2%) declared normal, whereas based on the distribution of diet there are 5 respondents in the percentage (19.2%) were low purine and 21 respondents with a percentage (80.8%) high purine. Conclusion as many as 21 respondents who experienced abnormal uric acid because respondents consume foods that are high in purines.
IDENTIFICATION OF ALKALIMETRIC LEVELS USING ACID-BASE REACTION PRINCIPLES Dianingsi Hipi; Eka Paramita Daud; Gayatri D. Soga
Journal of Health, Technology and Science (JHTS) Vol. 2 No. 4 (2021): Journal of Health, Technology and Science (JHTS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.928 KB) | DOI: 10.47918/jhts.v2i4.247

Abstract

Acidimetry is a titration using a standard solution of an acid to determine a base. The acids that are usually used are HCl, vinegar, oxalic acid, boric acid. While alkalimetry is the opposite of acidimetry, which is a titration that uses a standard solution of a base to determine acid.This study aims to identify the substance in a sample and determine the level is the principle of acid-base reactions. Acidi-alkalimetric titration is a volumetric titration using NaOH as the secondary standard solution and potassium hydrogen phthalate as the primary standard solution and added pp indicator. The end point of the titration is indicated by a change in the color of the solution to a pink color. Alkalimetry is a quantitative determination of the levels of compounds that are acidic by using a standard base. The method used is the experimental method through a quantitative approach. The research method is used to determine the effect of the independent variable or treatment on the dependent or the results under controlled conditions. The results of the study obtained the calculation of the volume of NaOH 28.7 then performed in duplicate to obtain the calculation of the volume of NaOH 29.7. So the calculation of the concentration of Salicylic Acid is0,584 M.
CEMARAN MIKROBA PADA BAHAN MAKANAN Agusrianto Yusuf; Gayatri D. Soga
Journal of Hulonthalo Service Society (JHSS) Vol. 2 No. 1 (2023): Journal of Hulonthalo Service Society (JHSS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.915 KB) | DOI: 10.47918/jhss.v2i1.646

Abstract

Makanan bisa membuat pemicu munculnya gangguan bila dalam pembuatannya makanan tertentu belum terolah dengan cara sesuai serta benar. Suatu jenis gangguan penyerta makanan ialah diare. Terbentuknya kelainan bawaan makanan misalnya diare, sangat tinggi diakibatkan adanya pencemaran biologis. Suatu pencemaran biologis yang bisa mencemari bahan pangan ialah bakteri Coliform, yakni kelompok Escherichia coli. penelitian ini bertujuan untuk memberikan pengetahuan dan pemahaman kepada masyarakat tentang bahaya mikroba bagi kesehatan serta pengetahuan tentang ciri-ciri makanan yang tercemar mikroorganisme. Metode yang digunakan adalah metode deskriptif. Tes pengetahuan menggunakan angket melalui pre test dan post test. Kegiatan ini dilaksanakan selama 2 minggu di desa Sejahtera Kecamatan Bulango Selatan Kabupaten Bone Bolango. Hasil menunjukan bahwa sebelum diberikan penyuluhan 76,19 % masyarakat belum tahu tentang karakteristik dan bahaya cemaran mikroba pada makanan, dan tahu hanya 23,80 % akan tetapi setelah diberikan penyuluhan pengetahuan masyarakat meningkat menjadi 100% tahu tentang bahaya cemaran mikroba serta karakteristik makanan yang tercemar mikrooganisme.
UPAYA POLA HIDUP SEHAT DALAM MENCEGAH PENYAKIT KOMPLIKASI PADA PENDERITA DIABETES MELITUS Torajasa Achmar; Gayatri D. Soga
Journal of Hulonthalo Service Society (JHSS) Vol. 1 No. 2 (2022): Journal of Hulonthalo Service Society (JHSS)
Publisher : LPPM Universitas Bina Mandiri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.426 KB) | DOI: 10.47918/jhss.v1i2.656

Abstract

Penyakit diabetes merupakan penyakit degeneratif yang prevalensinya terus meningkat setiap tahun. Pengetahuan tentang penyakit, pola makan, dan pola hidup merupakan faktor penyebab peningkatannya. Desa Cinunuk merupakan wilayah urban, secara umum memiliki pola hidup perkotaan, yang mengalami kemudahan teknologi membuat perubahan pola hidup terutama pola makan dan kurangnya aktivitas fisik. Kondisi inilah yang menjadi ide penelitian pemeliharaan pola hidup dan pencegahan penyakit diabetes. Hasil penelitian ini menunjukkan tingkat pengetahuan responden 74,8 % masuk kategori baik, sisanya 25,2% masuk katagori cukup. Pola makan masuk katagori baik 69,5%, katagori cukup 20,5 %. Aktivitas fisik 80,5 % temasuk katagori baik dan 19,5 % masuk kategori cukup. Adanya edukasi berkelanjutan tentang penyakit diabetes, faktor penyebab dan pola hidup sehat telah memberikan perubahan perbaikan pola hidup sehat. Setelah kegiatan PKMD-PPM ini berakhir, diharapkan dapat meningkatkan pengetahuan masyarakat Desa Lamu mengenai penanganan penyakit diabetes.
Co-Authors Agusrianto Yusuf Anggraini Djibran Dede Sutriono Dianingsi Hipi Eka Paramita Daud Torajasa Achmar