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All Journal Journal of Natural Sciences and Mathematics Research Health Notions THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Klinikal Sains (Jurnal Analis Kesehatan) JPSCR : Journal of Pharmaceutical Science and Clinical Research Journal of halal product and research (JHPR) Humanism : Jurnal Pengabdian Masyarakat Indonesian Academia Health Sciences Journal Journal of Community Development Jurnal Visi Pengabdian Kepada Masyarakat Empowerment: Jurnal Pengabdian Masyarakat Prosiding Seminar Nasional Pengabdian Kepada Masyarakat Jurnal Pengabdian Inovasi Masyarakat Indonesia Mukhtabar: Journal of Medical Laboratory Technology Camellia

Baterun Kunsah

Universitas Muhammadiyah Surabaya

Author-ID : 635052

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ANALISA KADAR PROTEIN TELUR AYAM KAMPUNG (Gallus domesticus) TERHADAP LAMA PENYIMPANAN PADA SUHU 12 â 15 0C Kunsah, Baterun
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 PROTEIN TELUR AYAM KAMPUNGÂ (Gallus domesticus)Â TERHADAPÂ LAMA PENYIMPANAN PADA SUHU 12 â 15 0CBaterun Kunsah, S.T., M.Si.Prodi D3 Analis Kesehatan UM SurabayaKunsah11980@gmail.comÂ AbstractProtein is a large molecule with a molecular weight of 5000 to tens of millions. Egg protein is one of high quality animal protein and easy to digest when compared with other types of animal protein, the protein is more abundant in egg yolk, which is as much as 16.5% egg yolk and egg white as much as 10.9%. Excess chicken egg is more complete, more savory and smelly lower levels. In the process of egg storage containers require eggs da RH and temperature shelf space that is conducive to maintaining the quality of chicken eggs. In particular the use of home stairs eggs stored in the refrigerator, cold storage is best done at the optimum temperature 12-15oC with 70-80% RH. At the pH of fresh egg yolk in one week 6.0 and 6.8 pH rises, the increase in pH with storage time of more than one week is cause dilution. Hence the need for the right information vulnerable long time storage and there is damage or not on Gallus domesticusÂ chicken eggs to protein content to be stored at the optimum temperature.This research type is experimental, the sample of this study is the fresh henâs egg out of the village and its population is derived from Gallus domesticusÂ chicken egg farmers at Ngenep RT 2/RW1 Karang Ploso subdistrict of Malang. The method used for inspection of protein content is Kjeldhal Modified method it obtained the results of the protein levels at 0 days 12:37%, 13:09% 5 days, 10 days 13.74%, 14:24% 15 day, 20 day 15.83%, all of these results as the conclusion there is effect on the length of egg storage to the protein content on egg Gallus domesticus.Â Keyword : Protein analyze, Gallus domesticusÂ

Analisa Kadar Protein Pada Teripang (Holothuria argus) Terhadap Lama Perebusan Baterun Kunsah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 1, No 1 (2018): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

ABSTRACTProtein is the most important nutrients in the body, which serves as a new network-forming and maintaining or repairing worn tissue. Protein cucumbers reach 82% of his body. However, the protein can undergo denaturation when heated. Formulation of the research problem is whether there was an effect on long boiling sea cucumbers (Holothuria argus) the protein content. The research objective was to determine whether there is a long effect on the boiling sea cucumbers (Holothuria argus) the protein content.This type of research is experimental. The study population was all kinds of sea cucumbers are caught by fishermen in Kel.Sukolilo Kec.Bulak Surabaya. The research sample is sea cucumber Holothuria argus species caught by fishermen in Kel.Sukolilo Kec.Bulak Surabaya. Research using the 5 treatments with 5 repetitions. Criteria longer boiling is P1 (0 min / control), P2 (15 min), P3 (30 minutes), P4 (45 minutes), and P5 (60 minutes).Data examined protein levels by means of laboratory tests. Based on the laboratory results obtained average amount of 16.948% protein content in boiling 0 minutes, 13.068% in 15 minutes, 11.986% at 30 minutes, 10.652% at 45 minutes, and 8.732% in boiling water 60 minutes.Test results are then tested the statistical ANOVA showed significant values where 0.000 <0.05 (α). It can be concluded that there is a long effect on the boiling sea cucumbers (Holothuria argus) the protein content.Keywords: Sea Cucumber & Protein Levels

ANALISA CEMARAN LOGAM BERAT (Pb, Cd, Zn) PADA MAKANAN DAN MINUMAN KEMASAN KALENG DENGAN MENGGUNAKAN METODE Spektrofotometri Serapan Atom (SSA) Baterun Kunsah; Nastiti Kartikorini; Diah Ariana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 1 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i1.7604

AbstractMakanan dan minuman yang dikemas dalam kaleng memiliki kemungkinan untuk terkontaminasi logam berat yang berasal dari komponen penyusun kaleng. Kontaminasi logam berat bisa menyebabkan keracunan dan berbahaya bila masuk ke dalam system metabolism tubuh dengan jumlah yang melebihi batas yang telah ditetapkan dalam SNI dan BPOM. Penelitian ini bertujuan untuk menganalisa Timbal (Pb), Kadmium (Cd) dan seng (Zn) pada sarden, kornet, susu kaleng, sari buah, minuman berkarbonasi. pengambilan sampel dilakukan di dua lokasi berbeda yaitu pasar modern dan pasar tradisional, dengan tujuan agar dapat membandingkan perbedaan pada pasar modern dan pada pasar tradisional.Serapan logam diukur dengan menggunakan spektofotometri serapan atom (SSA) pada gelombang yang spesifik. Hasil penelitian adalah kadar cadmium (Cd) tidak teridentifikasi, kadar logam Timbal (Pb) pada sampel makanan dan minuman kaleng adalah 0.01 mg/kg, 0.018 mg/kg, 0.026 mg/kg, 0.012 mg/kg, 0.027 mg/kg, 0.027 mg/kg, 0.018 mg/kg, 0.015 mg/kg, 0.024 mg/kg dan 0.019 mg/kg, sementara itu cemaran Zn adalah 0.188 mg/kg, 0.169 mg/kg, 0.193 mg/kg, 0.184 mg/kg, 0.129 mg/kg, 0.105 mg/kg, 0.107 mg/kg, 0.098 mg/kg, 0.176 mg/kg, 0.152 mg/kg. Semua sampel makanan dan minuman kaleng tidak ada yang melebihi batas maksimum cemaran yang telah di tetap kan dalam SNI dan Badan Pengawas Obat dan Makanan. Kadar cemaran logam berat Pb dan Zn pada sampel makanan dan minuman kaleng dari pasar tradisional lebih tinggi daripada sampel makanan dan minuman kaleng dari pasar modern Kata kunci : Makanan-Minuman Kemasan Kaleng, SSA, Timbal, kadmium, seng

Efektivitas Lama Perendaman Serbuk Kulit Jeruk Manis (Citrus sinensis) Terhadap Bilangan Peroksida Pada Minyak Jelantah Nastiti Kartikorini; Baterun Kunsah; Diah Ariana
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 4, No 2 (2021): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/jmlt.v4i2.11523

Used cooking oil is the remaining cooking oil from the frying process. The use of cooking oil repeatedly at high temperatures and for a long time causes the peroxide number to increase. High peroxide levels can present a health hazard. Phenolic and flavonoid content contained in sweet orange peel is an antioxidant that acts as an antidote to free radicals so that it can slow down the oxidation of used cooking oil. The purpose of this study was to determine the effectiveness of the long soaking time of the sweet orange peel powder (Citrus sinensis) on the peroxide number in used cooking oil. This type of research is experimental with the number of sample repetitions for each treatment, namely 25 samples. The formulation of the problem of this research is whether there is an effect of the effectiveness of the long soaking time of the sweet orange peel powder (Citrus sinensis) on the peroxide number in used cooking oil. From the results of the examination, the average levels of peroxide numbers in used cooking oil that had been soaked were 1 day 22.7949 mEq, 2 days 19.5965 mEq, 3 days 13.5975 mEq and 4 days 9.5984 mEq. Statistical analysis using ANOVA showed the effect of the effect of soaking duration of sweet orange peel powder (Citrus sinensis) on the peroxide number in used cooking oil p (sig) = 0,000 which is less than 0.05. Keywords: Sweet Orange, Peroxide Number, Used Cooking Oil.

Uji Toksisitas Akut Kulit Kentang (Solanum tuberosum L.) Terhadap Larva Artemia salina Leach Dengan Metode BSLT (Brine Shrimp Lethality Test) Baterun Kunsah
THE JOURNAL OF MUHAMMADIYAH MEDICAL LABORATORY TECHNOLOGIST Vol 2, No 2 (2019): The Journal of Muhammadiyah Medical Laboratory Technologist
Publisher : Universitas Muhammadiyah Surabaya

Tanggal Submit:28 Januari 2019 Tanggal Review:30 April 2019 Tanggal Publish Online:17 Mei 2019 Potatoes are one of the vegetables that contain substances that are important for the formation of body tissues, such as protein and fat. Potatoes also form red blood cells or hemoglobin (Ca, P and Fe). In Indonesia tend to process potatoes using only meat. The skin is removed, even though the nutritional content of the skin is five times greater than the meat. Potato peels that supply querestin, antioxidants and flavonoids that act as free radical acceptors. (Free radicals are reactive molecules that cause damage to the body that can lead to diseases such as heart disease and cancer) in the skin of potatoes found also effective antioxidants, chlorogenic acid. Potato skin is also proven to increase hemoglobin levels (Khomsan, A, 2009). However, that does not mean potato skin does not have adverse side effects, if the use is not appropriate. In order to use it optimally, you need to know enough information about the advantages and disadvantages and the possibility of abuse. However, the level of toxicity from potato skin is still unknown. Brine Shrimp Lethality Test (BSLT) is one of the oxicity test methods that is widely used in tracing bioactive compounds that are toxic from natural materials. This research is an experimental research with post test-only control group design approach. Treatment with giving potato skin juice to Artemia salina Leach larvae with the aim to determine the potential of plant biological activity based on the toxicity of secondary metabolites contained in it, and at the same time as the initial screening test of anticancer activity of chemical compounds in potato skin juice. The results showed the LC50 value was at a concentration of 0.5% to 1% and based on the results of SPSS 21 analysis with probit analysis obtained LC50 price data of 0.746 gr / ml (7460 μgr / ml), based on the results of research and data analysis it can be concluded that potato skin has an LC50 value at a concentration of 0.746 gr / ml (7460 µgr / ml). With an LC50 price of more than 1000 µg / ml according to the BST method the potato skin does not have the potential for toxicity so the skin of the potato has the potential as an alternative to increasing hemoglobin levels.Keywords: potato skin, toxicity, BSlT

The quality of Haemoglobin examination results with variations in incubation time using the Cyanmethemoglobin method Ellies Tunjung; Fitrotin Azizah; Vella Rohmayani; Baterun Kunsah; Rizka Vera Yunia
Journal of Natural Sciences and Mathematics Research Vol 6, No 2 (2020): December
Publisher : Faculty of Science and Technology, Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jnsmr.2020.6.2.11224

Anaemia is a condition where blood red blood levels or haemoglobin is lower than normal values. More than 50% of cases of anaemia are spread throughout the world. One of checks to diagnose anaemia is examination of haemoglobin levels. Examination of haemoglobin levels can be determined by several methods, namely the Sahli’s method, the Cyanmethemoglobin method manually and by automatic method. Examination of haemoglobin levels with a of more than 5 minutes incubation time leads to inaccurate results. The purpose of this research is to determine the effect of incubation time on the results of haemoglobin level examination of the Cyanmethemoglobin method. This type of research is experimental research to determine the effect of the incubation time on the results of haemoglobin level examination of the Cyanmethemoglobin method. The population in this research is outpatients with a diagnosis of kidney failure at Gatoel Hospital, Mojokerto, in March 2019. The number of examination samples is 9 samples which is carried out at the Gatoel Hospital Laboratory, Mojokerto. The results of this research show that the average haemoglobin incubation rate of 5 minutes is 7,52 g/dl, incubation of 20 minutes is 7,18 g / dl, and incubation of 30 minutes is 7,04 g / dl. The conclusion of this research is that there is no effect on the delay in incubation time on the results of the haemoglobin level examination of the Cyanmethemoglobin method.

Analysis of Borax in Yellow Wet Noodles using Butterfly Pea Flower Extract (Clitoria ternatea) Frizka Auliya; Diah Ariana; Baterun Kunsah
Health Notions Vol 6, No 5 (2022): May
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn60507

One of the most popular foods is noodles. To get delicious noodles, often added food additives such as borax. Consuming foods that contain borax, will be at risk of serious health problems, it can even cause death. The purpose of this study was to determine the presence of borax in yellow wet noodles using butterfly pea flower (Clitoria ternatea) extract as an indicator. This type of research was descriptive study. The population was yellow wet noodles which were sold in the Lakarsantri area of West Surabaya. Sample was obtained from 10 sellers of yellow wet noodles in Lakarsantri. The borax testing method with a qualitative test of butterfly pea flowers (Clitoria ternatea) extract. The results found that 6 out of 30 samples (20%) were positive for borax, while 24 out of 30 samples (80%) did not contain borax. In conclusion, in this area, there are still yellow wet noodles that contain borax. Keywords: wet noodles; borax; butterfly pea flower; extract

Effect of Aloe vera extract for reducing formaldehyde level in tuna fish for halal and thoyyib food Subhan Rullyansyah; Fitrotin Azizah; Baterun Kunsah
Journal of halal product and research (JPHR) Vol. 3 No. 1 (2020): Journal of Halal Product and Research (JHPR)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.3-issue.1.20-24

This study aims to determine the effect of Aloe vera extract in reducing formaldehyde levels in tuna processed into "pindang" after being given Aloe vera extract. This type of research is experimental. The population in this study was boiled fish sold in the Sawotratap Market. This research was conducted at the Laboratory of Chemistry at the University of Muhammadiyah. Data were analyzed using analysis of variance at a significant level α = 0.05 followed by the Duncan test. The average formaldehyde concentration before being given Aloe vera extract at a concentration of 0% is equal to 23.7 mg / L, and the lowest formalin content in boiled fish with 100% treatment is equal to 5.6 mg / L. Aloe vera extract showed a significant decrease in formaldehyde levels in boiled fish (p <0.05). It can be concluded that the administration of Aloe vera extract is effective in reducing formaldehyde levels.

EDUKASI BAHAYA CEMARAN LOGAM BERAT (Pb, Cd, Zn) PADA MAKANAN DAN MINUMAN KEMASAN KALENG Baterun - Kunsah; Nastiti Kartikorini; Diah Ariana
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

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

Aktivitas Antioksidan Kulit Jeruk Pacitan (Citrus sinensis L.) Terhadap Kadar SGOT dan SGPT Rattus norvegicus Dengan Paparan Logam Berat Timbal (Pb) Baterun kunsah; Rinza Rahmawati Samsudin
JPSCR: Journal of Pharmaceutical Science and Clinical Research Vol 7, No 3 (2022)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jpscr.v7i3.60184

Timbal merupakan logam yang bersifat toksik apabila terakumulasi di dalam tubuh dalam jumlah tertentu. Timbal masuk ke dalam sirkulasi darah dan beresiko menyebabkan kerusakan hati dimana dapat dilihat dengan pemeriksaan SGOT dan SGPT. Pada kondisi stres oksidatif dapat mengakibatkan terjadinya kerusakan sel hati sehingga tubuh memerlukan antioksidan eksogen, yang bisa didapatkan dari ekstrak kulit jeruk pacitan. Tujuan penelitian adalah untuk mengetahui pengaruh pemberian Ekstrak kulit jeruk pacitan pada kadar SGOT dan SGPT Rattus norvegicus wistar yang diinduksi dengan menggunakan timbal asetat. Metode penelitian ini adalah quasi experimental dengan rancangan post test only control group design. Sampel dibagi menjadi 5 kelompok yaitu Kelompok (G1) Rattus norvegicus diberi ransum pakan standar dan aquadest; (G2) diberikan Pb asetat peroral 30 mg/kgBB/hari, (G3) diberikan Pb asetat peroral 30 mg/kgBB/hari dan ekstrak kulit jeruk pacitan dosis 100 mg/kgBB/hari; (G4) diberikan Pb asetat peroral 30 mg/kgBB/hari dan ekstrak kulit jeruk pacitan dosis 200 mg/kgBB/hari; (G5) diberikan 30 mg/kgBB/hari dan ekstrak kulit jeruk pacitan dosis 300 mg/kgBB/hari. Penelitian telah mendapatkan surat keterangan layak etik No.EA/KEPK-Poltekkes_Sby/V/2022. Hasil penelitian berupa besar prosentase penurunan kadar SGOT dari kelompok G2 dengan kelompok perlakuan G3, G4 dan G5 yaitu 16%, 33%, dan 57%. Sedangkan untuk hasil penurunan kadar SGPT dari kelompok G2 dengan kelompok perlakuan G3, G4 dan G5 yaitu 25%, 34%, 46%. Kesimpulan ekstrak kulit jeruk pacitan memberikan pengaruh yang signifikan terhadap kadar SGOT dan SGPT pada Rattus norvegicus yang diinduksi PbCH3COO dengan nilai signifikasi < 0,005.

Co-Authors Adelia Septiyandari Agus Purwanto Ahmad Mochtar Jamil Ainutajriani, Ainutajriani Ali Immanudin Andre Ridho Saputro Anifah, Fulatul Diah Ariana Dita Artanti Ellies Tunjung Sari Maulidiyanti Fitri Nuraini Fitrotin Azizah, Fitrotin Frizka Auliya Futuwwah, Ali Imaduddin Huliyyatul Wahdah Lihabi Luluk Latifah Ma'rifah, Umi Mardiyah, Nova Elok Maulana, Haris Maulidiyanti, Ellies Meirna Dewita Sari Muhammad Anas Nastiti Kartikorini Nastiti Kartikorini, Nastiti Nina Veronica Nova Elok Mardiyah Nova Ulumiya Nur Vita Purwaningsih, Nur Vita Rahma Widyastuti Ridho Akbar Rinza Rahmawati Samsudin Rizka Vera Yunia Rohmayani, Vella Saputro, Tri Ade Siti Mardiyah Siti Mardiyah Siti Mardiyah SM, Ellies Tunjung Subhan Rullyansyah Tanti Puspitasari Thariq Malikul Mulki Tiffany Lovenlya Indy Ayu Putri Kundayadi Tri Kurniawati, Tri Ulumiya, Nova Umi Ma'rifah Vella Rohmayani Wahyu Setiawan Yeti Eka Sispita Yeti Eka Sispita Sari

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