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All Journal Mukhtabar: Journal of Medical Laboratory Technology Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat
Euis Tia Istianah
STIKes Muhammadiyah Ciamis
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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Description of Candida albicans Fungus in The Oral Mucosa of Patients With Fe Deficiency Anemia in RSUD Ciamis Aditya Nur Romadhon; Mei Widiati; Undang Ruhimat; Euis Tia Istianah
Mukhtabar Journal of Medical Laboratory Technology Vol 1 No 1 (2023): Mukhtabar: Journal of Medical Laboratory Technology (April 2023)
Publisher : LPPM STIKes Muhammadiyah Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52221/mjmlt.v1i1.217

Abstract

Background & Objective Indonesia is a developing country where Fe deficiency anemia is common. Fe deficiency anemia is a malnutrition disease caused by a lack of Fe in the patient's body. Fe deficiency anemia is triggered by a lack of Fe in the body for the formation of hemoglobin, causing patients to experience blood deficiency and thinning of oral mucosal epithelial cells which can cause oral candidiasis. Analyzing the description of oral candidiasis in patients with Fe deficiency anemia. Methods  This study is a descriptive study that recruited a total sampling of 17 patients with Fe deficiency anemia. Oral candidiasis in Fe deficiency anemia was measured by planting on sabouraud dextrose agar (SDA) media and sugars media then observed macroscopically and microscopically from SDA and sugars cultures using a microscope. Results Based on the results of the study, 15 (88%) positive respondents and 2 (12%) negative respondents. Conclusion The results of the examination of oral candidiasis as many as 15 samples were affected by oral candidiasis caused by Candida albicans.
Overview of Hepatitis B Surface Antigen Examination Results in Health Analyst Study Program Students of STIKes Muhammadiyah Ciamis Epi Amalia; Atun Farihatun; Euis Tia Istianah
Mukhtabar Journal of Medical Laboratory Technology Vol 1 No 2 (2023): Mukhtabar: Journal of Medical Laboratory Technology (October 2023)
Publisher : LPPM STIKes Muhammadiyah Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52221/mjmlt.v1i2.363

Abstract

Background & Objective: Hepatitis B can also be called a liver infection caused by the Hepatitis B Virus (VHB). Health workers are at high risk of being infected with the Hepatitis B Virus, this is due to a lack of knowledge and skills such as the use of Personal Protective Equipment and not implementing health protocols which can cause exposure to the Hepatitis B Virus. This study aims to determine the description of the results of the Hepatitis B surface Antigen examination in Health Analyst Study Program Students of STIKes Muhammadiyah Ciamis.  Method: This study is a descriptive study with a purposive sampling technique conducted in May 2023. Respondents in this study were students of STIKes Muhammadiyah Ciamis as many as 38 respondents with measurements using the Sandwich method ELISA which then the results were processed manually and displayed in tabular format for narration. Result: The results of the Hepatitis B Surface Antigen examination showed that all respondents were 100% negative for Hepatitis B. Conclusion: The research that has been carried out, shows that all respondents, namely students of the Health Analyst Study Program at STIKes Muhammadiyah Ciamis, are not exposed to the Hepatitis B virus.
Edukasi Zat Pewarna Pangan Berbahaya Di SMA Negeri 1 Sukadana Doni Setiawan; Rivana Ariyadi; Euis Tia Istianah; Aldi Febriansyah; Amanda Tyas Zaharani; Chintya Nur Aeni; Desry Delia Futri; Dinda Putri Stevani; Firdaus Nur Rohman; Hayfa Azkal Azkiya; levi Ayu Ramadhanty; Mitha Silvyana; Nailah Ghaissani Dwi Gustari; Nuraisyah Kurniawan; Putri Laksmi Margarethi; Risma Risma; Taopik Cahyadi
Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2023): Daarul Ilmi: Jurnal Pengabdian Kepada Masyarakat (Juli-Desember 2023)
Publisher : LPPM STIKes Muhammadiyah Ciamis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52221/daipkm.v1i2.410

Abstract

Introduction: In general, food coloring can be obtained from natural dyes and safe synthetic food dyes. Natural dyes are sometimes considered less stable and less durable than synthetic food dyes. Although there are synthetic dyes that are safe for food, there are still people who use materials that are not suitable for use in food. The use of harmful food dyes must be monitored and recognized for their existence. Harmful food dyes that are commonly found are textile dyes such as Rhodamine B or methanyl yellow. Because it is not a proper food coloring, consumption of foods containing this ingredient can cause a series of health problems for those who consume it, especially in a relatively long period of time. This education aims to allow students to distinguish foods that use natural coloring agents and artificial coloring agents. The results of this activity students can find out the characteristics of foods that use harmful dyes and know the prevention that can be done. Objective: The purpose of this service is for SMAN 1 SUKADANA students to know the dangers of using hazardous coloring agents in food. Method: The method used is providing education by providing material to students, tests before and after material on the Use of Harmful Coloring Substances in Food. Result: Increased knowledge and attitudes of students are tested through pre-test and post-test. There has been an increase in knowledge in students about the dangers of using harmful dyes in food in general by 20%, so that the realization of the purpose of this service is expected to be able to distinguish food ingredients that contain harmful coloring agents in food and those that do not contain harmful coloring agents in food. Basically, knowledge and attitudes also depend on the high or low level of education of students. Therefore, the existence of this counseling can help students in adding insight into the dangers of using harmful dyes. The implementation of this activity can run well due to positive support in the implementation process, where support from various parties and there are no obstacles whatsoever. Conclusion: The socialization activity on the use of dangerous coloring substances in food to students at SMAN 1 Sukadana received a good response from the school and also students. With outreach activities regarding this, students will understand and be more careful in choosing food to avoid these chemicals.
Co-Authors Aditya Nur Romadhon Aldi Febriansyah Amanda Tyas Zaharani Atun Farihatun Chintya Nur Aeni Desry Delia Futri Dinda Putri Stevani Doni Setiawan Epi Amalia Firdaus Nur Rohman Hayfa Azkal Azkiya levi Ayu Ramadhanty Mei Widiati Mitha Silvyana Nailah Ghaissani Dwi Gustari Nuraisyah Kurniawan Putri Laksmi Margarethi Risma Risma Rivana Ariyadi Taopik Cahyadi Undang Ruhimat