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All Journal THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Medicra (Journal of Medical Laboratory Science/Technology) Humanism : Jurnal Pengabdian Masyarakat Indonesian Academia Health Sciences Journal SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT Mukhtabar: Journal of Medical Laboratory Technology Jurnal Pengabdian Kepada Masyarakat Meambo
Nastiti Kartikorini, Nastiti
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Religion Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences

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ANALISIS KANDUNGAN ZAT PEWARNA RHODAMIN B PADA ARUM MANIS BERDASARKAN STATUS EKONOMI PENJUAL ARUM MANIS DI SEKOLAH DASAR KECAMATAN BABAT KABUPATEN LAMONGAN Kartikorini, Nastiti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 2: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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ANALISIS KANDUNGAN ZAT PEWARNA RHODAMIN B PADA ARUM MANIS BERDASARKAN STATUS EKONOMI PENJUAL ARUM MANIS DI SEKOLAH DASAR KECAMATAN BABAT KABUPATEN LAMONGANIr. Nastiti K., M.Kes.nastitikartikorini@gmail.com Prodi D3 Analis Kesehatan UM Surabaya AbstractKnowledge and economic status, including the factors that underlie the occurrence of certain behaviors. Low knowledge about food dyes potentially encourage traders using Rhodamine B as a food additive. Though dye Rhodamine B dye is additional consumer prohibited in food products. Based on the above can be taken formulation of the problem, "Are influence cotton candy vending economic status of the use of Rhodamine B dye on cotton candy sold in Elementary School District of Tripe Lamongan? purpose of the study to determine the effect of economic status cotton candy seller to use Rhodamine B dye on cotton candy Elementary School District of Tripe Lamongan. This type of research is observational analytic study population was cotton candy seller Elementary School District of Tripe Lamongan. The amount of sample is total population of 10 sellers of cotton candy in Elementary School District of Tripe Lamongan. location of sampling conducted in the Elementary School District of Tripe Lamongan. location research conducted at the Research Institute and Consulting Industry (BPKI) Surabaya - East Java. From the analysis using Chi-Square test results obtained with the significant value of 0.005 is thus P <α 0.05, then Ho is rejected or accepted Ha so no economic status influence on the content of cotton candy sellers Rhodamine B on cotton candy sold in the Primary School Tripe Subdistrict Lamongan. Keyword: Rhodamine B, cotton candy
PERBANDINGAN KADAR KALIUM BISULFAT (K2SO4) PADA KENTANG BEKU OLAHAN BERMEREK DAN TIDAK BERMEREK Kartikorini, Nastiti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 4: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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PERBANDINGAN KADAR KALIUM BISULFAT (K2SO4) PADA KENTANG BEKU OLAHAN BERMEREK DAN TIDAK BERMEREK Ir. Nastiti  Kartikorini, M.Kes.Prodi D3 Analis Kesehatan UM Surabaya AbstractFrozen potato is one of the processed potato prefer the physical quality of appearance, crispness and color. So it is necessary to increase the quality of frozen potatoes, especially related to shelf-life durability. Potassium bisulfate is an added food ingredient used as a preservative in frozen potatoes. Therefore, researchers wanted to conduct research to compare the levels of potassium bisulfate in processed frozen potato branded and unbranded. This research is analytic obsefasional, where this study aims to compare the levels of Kalim bisulfate in processed frozen potato branded and unbranded. As materials research, the researchers took samples of processed frozen potatoes, amounting to 6 samples branded and unbranded, amounting to 10 samples tested at the Research Institute and Consulting Industry Surabaya, East Java. Based on the results of research and data analysis, the statistical test with SPSS method. From normality test and then do different test-free t test. From the research results, obtained an average grade Potassium bisulfate (K2SO4) on branded processed frozen potatoes was 465.5 mg / kg, whereas the processed frozen potato unbranded was 569.9 mg / kg. After the test data is performed, it is known that the t value of 1.964 with sig. (P) = 0.074 which is greater than 0.05 then there is no difference in the levels of potassium bisulfate (K2SO4) on frozen potato branded and unbranded (HO accepted). From the results of research and discussion is done, it can be concluded that the results of research that has been done there is no significant comparison between the levels of potassium bisulfate (K2SO4) in processed potato branded and unbranded, where all the results of this study the positive (+) containing potassium bisulfate (K2SO4).Keyword : Frozen potato,   Potassium bisulfate
Analisa Kadar Gula (Sukrosa) Buah Mangga Berdasarkan Varietasnya Kartikorini, Nastiti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 3: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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Analisa Kadar Gula (Sukrosa) Buah Mangga Berdasarkan Varietasnya Ir. Nastiti Kartikorini, M.Kes.Prodi D3 Analis Kesehatan UM Surabaya AbstractMangga (Mangifera Indica Linn) merupakan buah tropis yang kehadirannya di dunia perbuahan, Indonesia khususnya dan dunia umumnya, masih tetap populer. Karbohidrat daging buah mangga terdiri dari gula sederhana, tepung, dan selulosa. Gula sederhana yaitu sukrosa, glukosa, dan fruktosa. Gula tersebut memberikan rasa manis dan tenaga yang dapat segera digunakan oleh tubuh. Zat tepung mangga masak lebih sedikit dibandingkan dengan mangga mentah, karena tepung yang ada telah banyak yang berubah menjadi gula. Mangga memiliki banyak varietas ada yang menyebutkan setidaknya terdapat 2.000 jenis mangga di dunia. Ada beberapa buah mangga (Mangifera Indica Linn)  yang terkenal,  antara lain mangga gadung, mangga kweni, mangga arum manis, mangga manalagi, mangga lalijiwo, dan mangga madu. Rumusan masalah dalam penelitian ini berapa kadar gula buah mangga berdasarkan varietasnya. Dari hasil penelitian menunjukkan rata-rata kadar gula sukrosa yaitu 24,89% mangga madu, 16,13% mangga manalagi, 7,96% mangga gadung, 20,21%  mangga kweni dan 35,83% mangga harum manis. Analisis secara statistik dengan uji Annova signifikan p = 0,000 adalah < 0,05, maka Ho ditolak dan Ha diterima yang berarti ada perbedaan kadar gula (sukrosa) buah mangga berdasarkan varietasnya.Keyword : Sukrosa, Mango
ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKES Kartikorini, Nastiti
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Edisi 1: The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

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ANALISA KADAR LEMAK PADA ES KRIM YANG DIJUAL DI DAERAH DEMAK BERDASARKAN PERMENKESIr. Nastiti K., M.Kes. nastitikartikorini@gmail.com Prodi D3 Analis Kesehatan UM Surabaya AbstractIce cream is a kind of semi-solid food that is made by freezing ice cream flour or a mixture of milk, animal and vegetable fats, sugar, and with or without other foods allowed. Fat can be regarded as the raw material of ice cream. Its function is to give a smooth texture, taste and contribute to a synergistic effect on the extra flavor used. In addition, the use of fat will beautify the apost prandialearance, but at the level of excessive amounts will cause too hard and the results are like sand. Milk fat when consumed in a way and an improper dose (excess consumption), it will give rise to various kinds of diseases. This is because milk fat consists of saturated fats and cholesterol, which can cause a variety of diseases. Contained milk fat content in ice cream has been determined by the government as contained in PERMENKES standat quality ice cream that is 5%. The problems of this research are contained Is fat content in ice cream is in conformity with PERMENKES?. The purpose of this study was to determine fat levels in ice cream based on standard PERMENKES. Descriptive research to determine the fat content in ice cream that is sold in the area Demak. The sample used in this study was the ice cream that is often consumed by people who are sold in stores in the area Demak Surabaya. Criteria ice cream samples are branded or not branded which amounted to 20 samples. Data was collected by laboratory testing fat content in ice cream were examined by the method of extraction, and the data obtained are presented in table form. Techniques of data analysis done by creating conformity percentage of samples based PERMENKES.Based on laboratory tests on 20 samples of ice cream, which is in accordance with the standard sample PERMENKES totaling 9 samples (45%), while that does not meet the standard PERMENKES total of 11 samples (55%). So the ice cream that does not meet the standard PERMENKES more than met the standard of ice cream arrives PERMENKES. Key word : level  fat according to PERMENKES, ice cream, 
Identification of Salmonella sp Bacteria in Processed Balado Shrimp Sold in Food Stalls Around Mulyosari Area Mustofa, Nabila Amelia; Sari, Yeti Eka Sispita; Artanti, Dita; Kartikorini, Nastiti
Mukhtabar Journal of Medical Laboratory Technology Vol 2 No 1 (2024): Mukhtabar: Journal of Medical Laboratory Technology (April 2024)
Publisher : LPPM STIKes Muhammadiyah Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52221/mjmlt.v2i1.545

Abstract

Background & Objective: Food quality is an issue of great concern in developing countries. Because many nutrients are obtained through food. Balado shrimp is a typical Padang dish with a spicy, sweet and savoury taste that is widely admired by all ages from children to adults. The presence of pathogenic bacteria, one of which is Salmonella sp, which contaminates balado shrimp food can cause health problems in the human body until death. The purpose of this study was to determine the presence or absence of Salmonella sp bacteria in processed shrimp balado sold in food stalls in the Mulyosari area. Method: In this study use as many as 30 samples of shrimp balado sold in food stalls Mulyosari area. This sample examination uses a streaking plate procedure and IMViC test. Data analysis using descriptive qualitative. Result: The results of this study showed that there were 3 samples identified Salmonella sp. Of the 30 samples, there was a range of 10% contaminated with Salmonella sp bacteria and 90% were not contaminated with Salmonella sp bacteria. Conclusion: This indicates that positive samples of balado shrimp must be further examined to determine the feasibility of consumption.
Analysis of Cadmium (Cd) Heavy Metal Levels in Groundwater around Lapindo Mudflow, Sidoarjo Regency Ulumiya, Nova; Kunsah, Baterun; Kartikorini, Nastiti; Mardiyah, Siti
Mukhtabar Journal of Medical Laboratory Technology Vol 2 No 1 (2024): Mukhtabar: Journal of Medical Laboratory Technology (April 2024)
Publisher : LPPM STIKes Muhammadiyah Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52221/mjmlt.v2i1.546

Abstract

Background & Objective: Metal pollution in Lapindo mudflow is one of the events that cause pollution because the content in the mud contains a variety of heavy metals, one of which is cadmium (Cd). Cadmium is a heavy metal that has high toxicity and is included in non-essential heavy metals, so the presence of heavy metal cadmium (Cd) needs to be known for sure because too high levels can harm health and the surrounding environment. The purpose of this study is to determine the presence of cadmium (Cd) heavy metal levels in groundwater around Lapindo Mudflow, Sidoarjo Regency. Method: This study uses descriptive type and design. The sampling technique used purposive sampling by taking 4 points and conducting a duplo examination so that the total number of samples was 8 samples. Results: The results showed that out of 8 samples, all samples still met the requirements according to SNI with a percentage of 100%. Conclusion: It can be concluded that the results of the study with an average of 0.5075 × 10-4 mg/L still meet the requirements in accordance with the Indonesian National Standard (SNI) which is 0.5 - 10.0 mg/L or 0.0005 - 0.001 mg/L.
Analisis Siklamat Berbagai Merk Kopi Sachet Yang Di Jual Di Pasar Keputih Surabaya Kartikorini, Nastiti; Ariana, Diah; Samsudin, Rinza Rahmawati; Mardiyah, Siti; Kunsah, Baterun
Indonesian Academia Health Sciences Journal Vol 4 No 1 (2023): Indonesian Academia Health Sciences Journal
Publisher : Universitas Muhammadiyah Surabaya

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Coffee is a type of plant that contains caffeine and can be processed into a delicious drink. In the process of making coffee usually used artificial sweeteners and natural sweeteners. People prefer artificial (synthetic) sweeteners because they are relatively cheap and easy to obtain. The artificial sweetener that is often used by traders is cyclamate. Cyclamate is highly soluble in water and has a sweetness level of 30 times that of sugar. According to research conducted by Indoforum, 2008 in Sebayang, et.al. 2015, Artificial sweeteners (cyclamate) can have negative effects on human health. This study aims at Cyclamate Analysis of Various Brands of Coffee Sachets Sold at Pasar Keputih Surabaya. This type of research is descriptive with a total sample of 30 samples, with qualitative analysis. Using the deposition reaction test method, namely if there is a white precipitate of BaSO4, it means that the sample contains cyclamate / the sample is positive. The results of the cyclamate analysis study on 30 samples of sachet packaged coffee drinks taken from the Surabaya keputih market were not detected or did not contain cyclamate, this was because no white precipitate of BaSO4 was formed when analyzed with the BaCl2 reaction. It can be concluded that the 30 samples of coffee drinks that were The cyclamate has been examined and does not contain artificial sweeteners (cyclamate).
Protein Profile of Cod Fish (Euthynnus affinis) Preserved with Pineapple Peel Vinegar (Ananas comosus)-NaCl Formulation Based on Soaking Variations: Profil Protein Ikan Tongkol (Euthynnus affinis) Yang Di Awetkan Dengan Formulasi Cuka Kulit Nanas (Ananas comosus) Dan NaCl Berdasarkan Variasi Perendaman Mardiyah, Siti; Jannah, Faiqotul; Kartikorini, Nastiti; Supatmi, Supatmi
Medicra (Journal of Medical Laboratory Science/Technology) Vol. 7 No. 2 (2024): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/medicra.v7i2.1762

Abstract

Fish is a food source that is easily damaged. The quality of fish is easily reduced because the water and protein content in fish is quite high so that it rots easily. Therefore, fish require preservation that can maintain the quality of fish, some fishermen usually use formalin as a preservative to preserve fish, but formalin is not allowed in food ingredients because formalin is harmful to health. The use of natural preservatives is an alternative choice for preserving fish. Pineapple skin vinegar is one of the natural preservatives that can be used because it contains acetic acid which functions as an antimicrobial that prevents the growth of bacteria in fish. The purpose of this study was to analyze the description of the protein content of Tuna fish (Euthynnusaffinis) preserved with pineapple skin vinegar (AnanasComosus) and NaCl formulations based on soaking variations. This type of research is descriptive research conducted by grouping fish to determine the protein content of fish incubated for 12 hours in each group. The results showed that 15-minute soaking got an average value of 9.3504%, while 20-minute soaking got an average value of 17.6214%. The conclusion is that the soaking time of pineapple skin vinegar and NaCl got different average values.
Pemeriksaan Asam Urat pada Komunitas Pekerja Migran Indonesia (PMI) di Malaysia Samsudin, Rinza Rahmawati; Mardiyah, Siti; Kartikorini, Nastiti; Ariana, Diah; Budiman, Waras; Ali, Noor Azeera Mohd
Jurnal Pengabdian Meambo Vol. 4 No. 2 (2025): Jurnal Pengabdian Kepada Masyarakat MEAMBO
Publisher : PROMISE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56742/jpm.v4i2.147

Abstract

Pekerja Migran Indonesia (PMI) merupakan kelompok rentan terhadap masalah kesehatan akibat beban kerja tinggi, pola hidup tidak sehat, dan keterbatasan akses layanan kesehatan. Salah satu masalah yang sering dialami adalah peningkatan kadar asam urat (hyperuricemia) yang dapat memicu komplikasi seperti gout arthritis dan gangguan ginjal. Pengabdian ini bertujuan untuk mengetahui gambaran kadar asam urat pada PMI di Malaysia dan meningkatkan kesadaran mereka terhadap pentingnya deteksi dini penyakit metabolik. Metode yang digunakan meliputi pengambilan sampel darah kapiler menggunakan alat portable uric acid test dan edukasi kesehatan tentang pencegahan asam urat. Kegiatan dilaksanakan di lingkungan PCIM Malaysia pada 27 Agustus 2024. Tahap persiapan mencakup koordinasi dan perizinan dengan pihak terkait. Sebanyak 26 peserta mengikuti pemeriksaan, terdiri dari 10 laki-laki dan 16 perempuan. Hasil menunjukkan bahwa 13 peserta (50%) memiliki kadar asam urat di atas normal, dengan proporsi tertinggi pada kelompok perempuan. Kesimpulan pengabdian menunjukkan faktor risiko yang dominan adalah pola makan tinggi purin dan kurangnya aktivitas fisik. Hasil ini menunjukkan perlunya intervensi edukatif dan pemeriksaan berkala pada kelompok PMI.
EDUKASI BAHAYA CEMARAN LOGAM BERAT (Pb, Cd, Zn) PADA MAKANAN DAN MINUMAN KEMASAN KALENG Kunsah, Baterun -; Kartikorini, Nastiti; Ariana, Diah
Humanism : Jurnal Pengabdian Masyarakat Vol 3 No 2 (2022): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/hm.v3i2.14355

Abstract

Makanan dan minuman saat ini banyak dijumpai di pasaran baik pasar modern maupun pasar tradisional. Di Indonesia, makanan kaleng yang paling diminati diantaranya adalah sarden dan kornet kaleng, sedangkan minuman kaleng yang paling digemari diantaranya adalah susu kaleng (susu kental manis), sari buah dan minuman berkarbonasi. Konsumen lebih tertarik membeli makan dan minuman dalam kemasan kaleng karena lebih praktis, harga relative terjangkau, mudah didapatkan dan memiliki daya tahan tinggi. Namun baik makanan dan minuman kaleng memiliki kemungkinan terkontaminasi logam berat yang berasal dari komponen penyusun kaleng yang bisa menyebabkan keracunan bila masuk ke dalam system metabolisme tubuh dengan jumlah yang melebihi batas yang telah ditetapkan dalam SNI dan BPOM. Oleh sebab itu, perlu dilakukan edukasi terkait bahaya cemaran logam berat pada makanan dan minuman kemasan kaleng kepada seluruh lapisan masyarakat. Sasarannya adalah seluruh masyarakat Kelurahan Kalijudan RW 6 khususnya RT 1 dan 2. Edukasi ini bertujuan agar meningkatkan pemahaman masyarakat yang notabene masih belum paham akan cemaran logam pada produk kemasan kaleng. Edukasi dilakukan menggunakan media power point dan pembagian leaflet di masing-masing rumah warga. Kegiatan pengabdian masyarakat berupa edukasi terkait bahaya cemaran logam berat (Pb, Cd, Zn) pada makanan dan minuman kaleng ini dapat terlaksana dengan baik dan mendapatkan respon yang baik dari masyarakat.Kata kunci : edukasi, makanan-minuman kemasan kaleng, timbal, kadmium, seng
Co-Authors Ali, Noor Azeera Mohd Baterun Kunsah Budiman, Waras Diah Ariana DITA ARTANTI Jannah, Faiqotul Kunsah, Baterun - Lestri, Eny Mustofa, Nabila Amelia Nur Vita Purwaningsih, Nur Vita Rahma Widyastuti Rinza Rahmawati Samsudin Saputro, Tri Ade Sari M, Ellies Tunjung Siti Mardiyah Supatmi Supatmi Suwarto, Suwarto Harapan Ulumiya, Nova Yeti Eka Sispita Sari