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leka lutpiatina, leka
Poltekkes Kemenkes Banjarmasin
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DAYA HAMBAT EKSTRAK DAUN KENIKIR (Cosmos caudatus Kunth.) TERHADAP Staphylococcus aureus Leka Lutpiatina; Nur Rizqi Amaliah; Ratih Dewi Dwiyanti
Meditory : The Journal of Medical Laboratory Vol 5, No 2 (2017): meditory ,Volume 5, No 2, Desember 2017
Publisher : Jurusan Analisis Kesehatan, Poltekkes Kemenkes Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (247.129 KB) | DOI: 10.33992/m.v5i2.116

Abstract

Daun kenikir (Cosmos caudatus Kunth.) sudah lama dimanfaatkan masyarakat untuk dikonsumsi maupun pengobatan tradisional. Daun kenikir memiliki kandungan fenol, flavonoid, saponin dan tanin yang berfungsi sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui konsentrasi hambat minimal dan konsentrasi bunuh minimal ekstrak daun kenikir terhadap bakteri Staphylococcus aureus secara in vitro. Penelitian ini bersifat true eksperiment dengan rancangan postest only control group design. Variabel bebas dalam penelitian ini adalah konsentrasi ekstrak daun kenikir (Cosmos caudatus Kunth.).  Variabel terikat dalam penelitian ini adalah bakteri Staphylococcus aureus. Hasil penelitian Konsentrasi Hambat Minimal (KHM) menunjukkan kekeruhan pada konsentrasi 160 mg/ml, 320 mg/ml dan adanya kejernihan pada konsentrasi 340 mg/ml, 380 mg/ml dan 400 mg/ml. Hasil penelitian Konsentrasi Bunuh Minimal (KBM) diperoleh jumlah koloni pada konsentrasi 160 mg/ml sebanyak 60 CFU/ml, 320 mg/ml sebanyak 12 CFU/ml, 340 mg/ml sebanyak 3 CFU/ml, 380 mg/ml sebanyak 0 CFU/ml dan 400 mg/ml sebanyak 0 CFU/ml. Berdasarkan hasil penelitian dapat disimpulkan bahwa KHM ekstrak daun kenikir adalah 340 mg/ml dan KBM ekstrak daun kenikir adalah 380 mg/ml. Disarankan dilakukan penelitian lebih lanjut mengenai pengaruh ekstrak daun kenikir terhadap bakteri Staphylococcus aureus adalah dengan menggunakan pelarut lain.
Number of Breast Milk Bacteria in Women with Normal Labor and Caesarean Delivery During Room Temperature Storage Habibah, Siti Noor; Muhlisin, Ahmad; Lutpiatina, Leka; Insana, Aima
Tropical Health and Medical Research Vol. 6 No. 1 (2024): Tropical Health and Medical Research
Publisher : Baiman Bauntung Batuah Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35916/thmr.v6i1.111

Abstract

The presence of microbes in each breast milk sample can be different, one of which is influenced by the method of delivery. The research aimed to analyze the effect of storage time for breast milk from mothers giving birth normally and giving birth by Caesarean on the number of bacteria at room temperature. The independent variable in this study was the storage time for breast milk from mothers giving birth normally and giving birth by Caesarean for 0, 4, 8, and 12 hours at room temperature, while the dependent variable in this study was the number of bacteria in the breast milk. The research samples were breast milk from mothers who gave birth normally and Caesarean section which was treated with storage at room temperature for 0, 4, 8, and 12 hours. The results of the research were that the average number of bacteria in breast milk from mothers giving birth normally, stored at 0, 4, 6, 8, and 12 hours respectively, was 1.33 x 104 CFU/ml; 2.18 x 104 CFU/ml; 5.04 x 106 CFU/ml; 1.68 x 107 CFU/ml. The average number of bacteria in breast milk from mothers giving birth by Caesarean storage 0, 4, 6, 8, and 12 hours respectively 1.83 x 104 CFU/ml; 1.73 x 105 CFU/ml; 1.76 x 107 CFU/ml; 6.67 x 107 CFU/ml. There is a significant difference in the number of bacteria between breast milk from mothers who gave birth normally and breast milk from mothers who gave birth by Caesarean section. Storage time has a positive effect on the number of bacteria in breast milk from mothers giving birth normally and giving birth by Caesarean. It is recommended to store breast milk at room temperature for up to 4 hours for breast milk from women giving birth normally and for breast milk from mothers giving birth by Caesarean, storage for less than 4 hours by paying attention to the cleanliness of the breast milk storage area.
Salmonella sp Contamination on Chicken Eggs and Duck Eggs at the Antasari Traditional Market, Banjarmasin, Indonesia Sa'adah, Sa'adah; Dwiyanti, Ratih Dewi; Lutpiatina, Leka
Tropical Health and Medical Research Vol. 6 No. 1 (2024): Tropical Health and Medical Research
Publisher : Baiman Bauntung Batuah Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35916/thmr.v6i1.114

Abstract

Chicken eggs and duck eggs can be a source of transmission of Salmonellosis. Salmonella bacteria can penetrate the eggshell, or the egg's contents can become directly contaminated with Salmonella in the reproductive organs before the shell covers the egg. This research aims to analyze Salmonella sp in chicken and duck eggs at the Antasari Traditional Market in Banjarmasin, Indonesia. Samples were taken by purposive sampling with the criteria for cracked/broken eggs and intact eggs: 3 chicken eggs and three duck eggs from 6 traders so that the total sample was 24. For the identification of bacteria, microscopic tests and biochemical tests were used on the identification media. The results showed Salmonella sp in duck eggs and no Salmonella in chicken eggs. In all samples of chicken and duck eggs, 12.50% of Salmonella sp, 37.50% of Klebsiella sp, 12.50% of Proteus sp, and 37.50% of Pseudomonas sp were found. Suggestions for consumers are to pay more attention to the hygiene and sanitation of traders before buying eggs, choose clean eggs, store eggs in the refrigerator, and cook eggs until they are cooked.
Differences in Thawing Methods in Broiler Chicken Meat on Total Plate Count (TPC) of Bacteria Putri, Noorlaily; Lutpiatina, Leka; Nurlailah, Nurlailah; Insana, Aima
Tropical Health and Medical Research Vol. 6 No. 2 (2024): Tropical Health and Medical Research
Publisher : Baiman Bauntung Batuah Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35916/thmr.v6i2.120

Abstract

Total Plate Count (TPC) determines the number of microorganisms, both bacteria and fungi. Thawing is a step in thawing food that was previously stored frozen. This study aims to analyze the differences in the Total Plate Count of bacteria with variations in thawing methods in broiler chicken meat. Thawing methods commonly used include thawing at room temperature, soaking in water, and leaving it in the refrigerator (chiller). The type of research is experimental design with a posttest-only control design. Repetition was carried out five times for each control group KN (negative control) and test groups R0 (fresh chicken), R1 (frozen chicken), R2 (chicken thawed at room temperature), R3 (chicken soaked in water) and R4 (chicken thawed in the chiller) then the number of bacteria that grew was calculated. The average number of R0 colony results ranged from 4.1 x 103 CFU/g, R1 8.6 x 102 CFU/g, R2 1.6 x 104 CFU/g, R3 8.9 x 103 CFU/g and R4 1.2 x 103 CFU/g. The Kruskall-Wallis test results showed an Asymp sig value of 0.000 (<0.05); it can be concluded that there are differences in TPC in broiler chicken meat with variations in thawing methods that are thawed at room temperature, soaked in water and thawing in the chiller. It is recommended to thaw frozen chicken meat using the method of leaving it in the refrigerator because it has the lowest number of germs and can inhibit the growth of germs.
Pelatihan Penurunan Tingkat Kekeruhan Air Sungai Di Desa Sungai Rangas Tengah Khair, Abdul; Noraida, Noraida; Lutpiatina, Leka
JPEMAS: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2023): JPEMAS : Jurnal Pengabdian Kepada Masyarakat
Publisher : Yayasan Pendidikan Tanggui Baimbaian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71456/adc.v1i2.352

Abstract

Sebagian besar masyarakat di Desa Sungai Rangas Tengah memperoleh air untuk keperluan sehari-hari dari air sungai yang melintas di desa tersebut. Bila belum digunakan maka air disimpan di dalam drum atau tempat penyimpanan air lainnya. Diketahui tingkat kekeruhan air (56 NTU) melebihi persyaratan yang ditetapkan (< 25 NTU) meskipun pH masih sesuai (6,8). Ada masyarakat mengolah air sungai yang keruh menggunakan tawas, namun dosis tawas yang digunakan dan cara pengolahan yang dilakukan tidak sesuai. Hal tersebut mengakibatkan rasa air menjadi asam, sepat, bahkan terkadang air tidak berubah menjadi jernih. Kegiatan pengabdian kepada masyarakat di desa ini ditujukan untuk melatih masyarakat membuat sediaan tawas dan menurunkan tingkat kekeruhan air sungai untuk keperluannya sehari-hari. Lama waktu seluruh kegiatan adalah 6 bulan dengan melibatkan Sanitarian Puskesmas Martapura Barat. Jumlah sasaran sebanyak 50 kepala keluarga. Kegiatan utama berupa pemberian materi dan pelatihan tentang cara pengolahan air sungai menggunakan tawas. Hasil posttest dari penyuluhan dan pelatihan menunjukkan bahwa seluruh sasaran (100%) dapat menjawab pertanyaan dengan benar. Selanjutnya monitoring dan evaluasi dilakukan untuk melihat secara langsung cara penerapan pengolahan air sungai menggunakan tawas di rumah masyarakat. Diharapkan kegiatan membantu penyediaan air bersih bagi masyarakat di desa Sungai Rangas Tengah.
Co-Authors Abdul Khair Abdul Khair Ahmad Muhlisin Ahmad Muhlisin Annisa Nur Yulianti Annisa Rahmi Anny Thuraidah Dinna Rakhmina Elfira Maulidah Erpan Roebiakto Fadia, Fadia Farah Indah Swari Gina Alia Mawaddah Habibah, Siti Noor hana nailah Helmiah, Tini Elyn Insana, Aima jasmadi Joko Kartiko Muhammad Ma'ruf Nastiti Megawati Nisa Nur Agistni Eriana Noraida Noraida Noraida Noraida, Noraida Nur Rizqi Amaliah Nurhilaliah Nurhilaliah Nurlailah Nurlailah, Nurlailah Putri, Noorlaily Raimunah Raimunah Ratih Dewi Dwiyanti Ratih Dewi Dwiyanti, Ratih Dewi Rifqoh Rifqoh Sa'adah, Sa'adah Syaidatul Aslamiyah wahdah norsiah Wahidah Wahidah Widiyawati Widiyawati Yayuk Kustiningsih